Chef Stuart Ralston’s Lyla Unveils Thoughtfully Designed Guest Rooms at Edinburgh Townhouse
Chef Stuart Ralston’s Michelin-starred Lyla restaurant in Edinburgh has unveiled four beautifully designed guest bedrooms within the adjoining Georgian townhouse, marking the next chapter in the Lyla experience as Ralston continues his pursuit of a second Michelin star.
Located on Royal Terrace, the former 21212 townhouse has been thoughtfully reimagined by Glasgow-based interior architects Scarinish Studio as a natural extension of Lyla.
Set across the upper floors, the four bedrooms celebrate the character of the Georgian building, allowing its lofty ceilings, ornate cornicing and large sash windows to take centre stage, while introducing a calm, contemporary palette of light-washed oak chevron flooring, limewashed walls and carefully considered natural materials.
The rooms are finished with bespoke Bauwerk limewash and designed with soft, neutral-toned bouclé upholstery, rich velvet and marble integrated into bespoke joinery. A distinctly Scottish sensibility runs throughout, with textiles from the Isle of Bute, cushions by Røros Tweed and throws by Hilary Grant sitting alongside lighting by Tom Dixon and DCW éditions. Domus tiling, also used within Lyla’s drawing room bar, provides a subtle reference to Edinburgh’s maritime heritage.
The experience will also be extended with the addition of a private dining room for up to 12 guests on the first floor adjacent to the drawing room.
A sculptural solid oak table will form the centrepiece, complemented by curated crockery and bespoke lighting, while the reinstatement of the building’s original fireplace restores a renewed sense of Georgian grandeur.
Guests are greeted with an aperitif, charcuterie and snacks before being shown to their rooms. Each features a minibar stocked with Lyla’s own batched cocktails, Champagne and caviar, alongside shelves filled with Lyla’s own products.
The dining experience begins in the drawing room, where the dry-ageing fridges also reside. Guests are welcomed with snacks including Alp Blossom cheese, onion with quince and lobster, trout roe and sake, accompanied by cocktails and Champagne served from the trolley. They then move downstairs into the 28-cover dining room overlooking the open kitchen.
Stuart Ralston and his team cook with Scottish produce, classic French techniques and subtle Japanese influences. Dishes include Scottish langoustine with burnt apple and sorrel; chawanmushi with North Sea crab and kombu; and dry-aged duck with fig and XO, finished tableside.
Curated by award-winning sommelier Stuart Skea, wine and soft drink pairings are available alongside an extensive wine list focused on both new-age and old-world small-domain producers.
The following morning, breakfast is served in the bedrooms overlooking Royal Terrace, one of Edinburgh’s finest streets within the city’s UNESCO World Heritage Site. Presented on bespoke tableware, Lyla’s pastries and charcuterie, compotes, fresh cheeses, eggs and home-cured bacon complete the experience.
“This chapter allows us to give guests the fullest expression of Lyla. The expansion allows us to offer another layer to the experience. It is something I have always wanted us to move towards and also reflects our pursuit of a second Michelin star – an opportunity to refine every detail and continue pushing ourselves further.”
Photography Credit: Murray Orr