Now, Roberta Hall-McCarron has opened The Little Chartroom (2.0) with Eleanore, a new restaurant and wine bar in Edinburgh, coming in October.

The chef-owner of The Little Chartroom, the Leith-based restaurant inspired by her childhood memories of sailing the Scottish coastline and love for the country’s produce, is relocating her flagship restaurant with Eleanore set to take over those premises in October.

Moving only a short walk to Bonnington Road, The Little Chartroom’s latest incarnation will be an evolution as opposed to a diversion from its original guise. Leaving the six-burner gas stove behind, the restaurant’s new “grown-up” destination will enable Roberta to increase the number of covers, bring in state-of-the-art equipment, and provide more comfort for the guests.

At The Little Chartroom, described as Roberta’s “culinary playground”, she takes ingredients from the wilds and waters of the Scottish landscape, guided by what is available from farmers and fishermen. Here, Roberta creates dishes showcasing her French-British cooking techniques and passion for the best of Scottish produce.

The menu will be “concise and considered”, with three options for each course guided by what is available. Look out for dishes such as smoked eel, beetroot, apple, horseradish; trombetta courgette, asparagus, peas, elderflower, lovage; cod, squash, broad beans, freagola, clams; and strawberry bourbon iced tea savarin, ricotta ice cream.

Designed by Studio Niro, the interiors are inspired by the surrounding sea and rugged Scottish coastline, making use of rich blues and oyster white. A lively open kitchen is at the heart of the restaurant, within an intimate and elegant dining room, as well as a separate bar area for pre- and post-dinner drinks.

Eleanore, which takes its name from the boat owned by Roberta’s family and named by her mother, will focus on relaxed counter culture with high-top dining, the restaurant serving small plates that highlight the best of Scottish produce from its open kitchen.

Chefs Hamish McNeil and Moray Lamb will run the pass while also incorporating their own culinary influences. Dishes include BBQ pork neck, chicory and quince; flatbread with sunflower seed dip; and oysters with fermented cucumber, sweet pickled apple and horseradish oil.

Another Studio Niro design, the interiors – incorporating soft whites and hints of dark blues – will hint at the makings of a boat and the Scottish coastline while earthy tones from the muds of the deep sea will be reflected in the hand-crafted ceramics. The space has been designed for flexible dining, from a full meal to a glass of wine.