Roberta Hall-McCarron opened her first restaurant, The Little Chartroom in
June 2018, followed by Eleanore in 2021.

Working in professional kitchens since the age of 16, Roberta moved to Burj Al
Arab, Dubai, before returning to Scotland to work at Michelin-starred The
Kitchin. Roberta was offered the opportunity to be on the opening team at
Castle Terrace by Dominic Jack, where she remained for six years, three of
which were spent as head chef.
It was at Castle Terrace where Roberta met now husband and front of house at
The Little Chatroom, Shaun McCarron.
To date, she has won accolades including Best Newcomer at Edinburgh
Restaurant Awards, 2019; YBF Best Chef 2018; Eating & Drinking Award from
The List Magazine; entries in Michelin Guides 2019 and 2020; UK’s Top 100 at
Estrella Damm National Restaurant Awards 2020; Breakthrough Chef of the
Year at the Food and Travel Awards; Good Food Guide 2020 and most recently
was named by British Vogue as the best restaurant in Edinburgh.
Roberta represented Scotland in the BBC’s Great British Menu in both 2020 and
2021, she proceeded through to the national finals in both years and got all the
way to the banquet in 2021 where she won the fish course.
Roberta and Shaun opened their second restaurant Eleanore in 2021.

Located in Leith, Edinburgh, The Little Chatroom is the debut restaurant from
husband-wife duo, Roberta Hall McCarron (chef) and Shaun McCarron (front of
The Little Chartroom first opened its doors in 2018, inspired by Roberta’s
childhood memories of sailing the Scottish coastline.
The Little Chartroom is Roberta’s culinary playground, taking ingredients from
the wilds and waters of the Scottish landscape, guided by what is available
from farmers and fishermen, to create dishes showcasing her French-British
cooking techniques and passion for the best of Scottish ingredients.


Eleanore, which takes its name from the boat owned by Roberta’s family and
named by her mother, is a restaurant and wine bar that opened in the former
The Little Chartroom site in December 2021. Focused on relaxed counter culture
with high-top dining, the restaurant serves small plates from its open kitchen,
highlighting the best of Scottish produce.
Chefs Hamish McNeil and Moray Lamb (formerly of Little Chartroom on The
Prom) run the pass, whilst 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 – hint at the makings of a boat and the Scottish coastline whilst

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.
Regularly changing wine list curated by Johanna Cole (formerly of the Lucky
Liquor Co.), and a considered selection of seasonal cocktails making use of
foraged Scottish ingredients and homemade shrubs. @eleanore_leithwalk

Hilton Debuts in Santorini

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *