St James Quarter secures iconic Duck & Waffle restaurant for Scotland Debut

  • Duck & Waffle will bring its signature culinary style and playful take on British cuisine to St James Quarter with an 8,400 sq ft restaurant on level 4 overlooking Register Square
  • The signing of this global brand strengthens St James Quarter’s growing reputation as the premier dining destination in Scotland

St James Quarter has secured the acclaimed Duck & Waffle restaurant – with prestigious locations in London and Hong Kong – for its Edinburgh debut in 2022.

The all-day restaurant will be located on level 4, occupying 8,400 sq ft, including a terrace overlooking the entrance to the quarter in Register Square, within Edinburgh’s largest development in a generation.

Directly accessible from Register Square and reflecting the brand’s signature culinary style, Duck & Waffle Edinburgh will deliver its playful take on traditional British cuisine with broad European influences emphasizing local, rustic, seasonal and sustainable ingredients to the Scottish capital, with dishes designed for sampling and sharing.

Following a hugely successful first phase launch, the signing is a demonstration of the global appeal of St James Quarter, as the mixed-use district continues to establish its place as the number one dining destination in Scotland.

Ed Corrigan at St James Quarter, said: “For a brand of the calibre of Duck & Waffle to choose St James Quarter for its first UK restaurant outside of London is a massive coup for Edinburgh, underlining not just the strength of the city’s international appeal, but St James Quarter’s growing reputation in the market. It adds to a stellar food offer that will cater for all of our visitors, from the casual diner to the serial foodie – we absolutely cannot wait for this opening.”

Shimon Bokovza, Managing Partner & Brand Visionary of Duck & Waffle added: “Duck & Waffle was born in London and we’re proud to spread our wings to Edinburgh’s anticipated St James Quarter as we expand globally. We’re eager to participate in the city’s love for culture and the arts through our own contribution of culinary creativity and epicurean community.”

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