New owners of Salt Cafe in Edinburgh are working round the clock
Launching a new business in the middle of a global pandemic might be too daunting for many.
But for Steve and Liv Connolly-Bastock it is the chance for them to follow their dream.
The husband and wife duo are the proud new owners of Salt Café in Morningside after taking the business over as a going concern.
And they have been working around the clock to install a fantastic new kitchen and redecorate, ready for the launch on Tuesday October 13.
Food is at the heart of the couple’s relationship, with the café opening eight years to the day after their first date.
Their journey to Salt began in January 2020, when the couple and their young son relocated back to Edinburgh.
When the pandemic shut down much of Liv’s work as an events coordinator, they decided to take matters into their own hands, pulling forward their ambitions to open their own eatery.
Steve meanwhile entered the culinary world after five years as a PE teacher. At 27, determined to follow his passion for gastronomy, he signed up to a butchery apprenticeship, which led him to the Michelin Star kitchen of Aiden Byrne in Manchester and, later, Edinburgh’s Scran and Scallie from esteemed Michelin-starred chef Tom Kitchin.
The Head Chef will keep his butchering history close-by in this new venture, preparing all cuts and sausages onsite.
Meanwhile, passionate baker Liv is in charge of the delectable range of signature bakes and jams.
While the essence of the Salt logo has stayed the same, it has been retouched to incorporate the new values of the café.
The four buzzwords, Seasonal, Artisanal, Local and Thoughtful, describe the ethos behind Morningside’s newest brunch spot, which will be open weekly, Tuesday-Sunday.
The all-day brunch menu will revolve around seasonal products produced locally. A labour of love went into ensuring they sourced the best local produce - everything from the beef to the Kimchi comes from Scottish suppliers, and many of the products will be available for purchase in the café.
Steve said: “The silver lining of lockdown was that we could spend time finding the right suppliers.
“My first delivery arrived today from our foraging supplier. This month’s ingredients included pears which will be poached in foraged elder berries and bay leaves to top pancakes and yoghurt."
Liv added: “Since it is all prepared in-house, we can keep it at a competitive price.
“We feel so lucky to have world-class produce right on our doorstep. We are proud of the Scottish heritage and want to support local businesses, especially at the moment.”
The ambitious pair’s goal is to become the go-to brunch spot in Edinburgh. Liv hopes the café will be celebrated for its Eggs Benedict, the components of which will all be made fresh onsite.
The café will also launch a monthly supper club, with the first six course menu incorporating lamb “head-to-tail” accompanied by wine pairings.
As if this wasn’t enough, Salt Café is a bread co-op, where customers will be able to order bread from Wild Hearth Bakery online for bi-weekly collection.
:: Salt Café, 54-56 Morningside Rd, Edinburgh EH10 4BZ, opens on October 13.