The Leddie in Aberlady, recently named in The Times Top 100 Places to Stay for 2025, has appointed Lewis Lane as its new Head Chef, marking a new chapter for the East Lothian boutique hotel and restaurant.
Lane’s CV includes some of Scotland’s most respected kitchens, among them Michelin-starred 21212 under Paul Kitching, Restaurant Mark Greenaway, Timberyard and Borthwick Castle.
General Manager Robert Clark said, “We’re thrilled to welcome Lewis to The Leddie. His passion for food and dedication to Scottish produce align perfectly with our ethos of warm hospitality and quality. This is an exciting new chapter for the restaurant, and we know our guests will love his menus.”
Lane’s food philosophy, shaped during his time at Timberyard, embraces seasonality and simplicity. His menus will highlight East Lothian produce, much of it sourced within a 20-mile radius.
He said, “The Leddie is a beautiful venue with endless potential and a truly inspiring refurbishment. I’m excited to be part of the team and to develop menus that reflect the seasons and the outstanding produce on our doorstep. Autumn is my favourite season, and the new menu will be all about bold flavours, comfort and creativity – the kind of food that leaves guests with a buzz and a smile after their meal.”
Plans include tasting menus and themed events, giving the kitchen team freedom to explore ideas while continuing the hotel’s commitment to local sourcing.
“One of the most defining moments in my career was my time at Timberyard, where I was introduced to the Scandinavian ethos that season and ingredients are everything,” said Lane. “When I see sea buckthorn, brambles, elderberries or even apples from my own garden, I know they’re destined for the plate.”
“Last autumn, I created a hay-smoked venison loin with spruce-poached pear, elderberries and celeriac – a dish that captures my style. I’m looking forward to working with East Lothian suppliers, pairing bold flavours with quality produce. Sometimes that means revisiting a classic, other times trying something new.”
“As we move from summer’s lighter dishes, the autumn menu will bring comfort and deeper flavours. Once my apples are ready, I’ll be serving spiced apple crumble with gingerbread ice cream.”
“I still love to learn and I’m excited to deliver dishes that reinforce The Leddie as a destination for great value, great-tasting food.”
