About Us
Fhior, an adaptation of the word for ‘true’ in Gaelic, was opened in June 2018 by Scott and Laura Smith, with the vision to create a dining experience wholly reflective of the word: true to Scottish produce and producers, true to an ingredient's flavour and seasonality, and true to our own artistic expression.
Scott’s culinary style offers clarity of flavour, clarity of thought and clarity of identity.
Fhior allows you to enjoy fine food and warm hospitality delivered with passion and skill, without pretension.
Sourcing
Sourcing is at the heart of everything we do at Fhior.
We build our menus around availability, being reactive in utilising the finest Scottish produce, only at its peak to offer our perspectives on vibrancy, flavour, and nuance.
Our dishes are evidence to years of building relationships with passionate individuals and promoting the incredible bounty that they, and Scotland, have to offer.
The experience at FHIOR is dictated by the farmers, fishermen and foragers that we work with.
Scott Smith
For as long as he can remember, Scott Smith harboured an ambition to open his own restaurant.
Abiding memories of a childhood growing up in rural Aberdeenshire helping his mother tend to their vegetable plot and standing by her in the kitchen preparing meals that had been handed down through generations reveal a deep-rooted connection to Scotland’s gastronomic heritage.
The simplicity in this approach to preparing food is something that has remained strong with him ever since, a value that became a cornerstone in his ambition to run his own kitchen.
In 2016, Scott realised his ambition, opening Norn in Edinburgh with his wife Laura in 2016.
The restaurant quickly gained critical acclaim, listed in both the Sunday Times Top 100 and Restaurant Magazine Top 100. It also gained multiple award nominations and winner of ‘Newcomer of The Year’ at the Edinburgh Restaurant Awards. It also earned Scott a coveted Acorn Award for his achievements and contribution to the national culinary scene.
Broadening horizons, alongside his wife Laura, he opened FHIOR in 2018. Within twelve months, it won Restaurant of the Year at the Edinburgh Restaurant Awards, and Scott was named The Scotsman's Chef of the Year.
FHIOR pushes gastronomic boundaries, but heritage remains the wellspring. In the kitchen, with artistry and perfectionism, Scott Smith evolves the most exceptional Scottish ingredients into their purest modern form.
