Chef Dean Banks, known for his award-winning restaurants across Scotland (and of course his appearances on MasterChef: The Professionals!), has expanded his empire once more by opening a second location of his Edinburgh seafood restaurant, Dulse.
Named after the red seaweed that has been a staple of Scottish coastal cuisine for centuries, Dulse was born from a deep respect for Scotland’s rich maritime heritage. From day one, it has been a haven for seafood lovers with a menu showcasing the freshest local catches sourced sustainably from independent boats.
As Dean Banks and his team look to the future, the focus remains on innovation, sustainability and delivering unforgettable dining experiences. These values are incredibly close to Feragaia’s heart so we are extremely proud to be partnering with Dulse and are excited for what's to come between our two brands.
Dulse is a must visit when in town and be sure to try the ‘All Natural Serve’ - a delightful mix of Feragaia, Jasmine Tea Syrup and Citrus. The perfect balance of subtle sweetness and a refreshing zing!
"Feragaia offers depth of flavour which doesn't really exist in any other non-alcoholic brands. Usually it's the alcohol itself that's used as a vessel to carry flavour. Feragaia have really managed to create an outstanding non-alcoholic drink that's perfect for use in our high-end establishments." Dean Banks, Dulse
