Cocktail List of the Year

Timberyard's ethos is to celebrate Scotland's natural larder through menus that follow the seasons, with ingredients sourced from its kitchen garden and preserved through fermentation, pickling and curing. This ethos, along with its zero-waste philosophy, informs every aspect of the restaurant, not just the food it serves but also its carefully considered and progressive drinks programmes.

Cocktails at Timberyard are unlike any you will see elsewhere thanks to this vision and an almost supernatural understanding of flavour combinations. The award-winning cocktail programme is overseen by co-founder Jo Radford and makes use of Timberyard's own fermentations and meads. Soft pairings, created by Anna Sebelova, mirror the kitchen's commitment to minimising waste, transforming berries, herbs and vegetable offcuts into thoughtful non-alcoholic drinks that reflect the seasons as closely as the food itself.

Those not partaking in alcohol certainly don't miss out. On the mocktail menu you'll find concoctions such as the 0% Bramble - a beguiling combination of elderberry, fennel, sweet and cicely, and the 0% Marsala & Tonic made with coffee kombucha reduction, cep mushrooms, and house tonic water - all very sensibly priced.

Those on the harder stuff can drink in the creativity of drinks such as a spritz made with Douglas fir, quince, botanical spirit, and soda; and Mediterranean 75 featuring green fig, rowan, fermented grapefruit, gin, and sparkling wine. Most interesting of all, perhaps, is the enigmatic Everything Punch - a blend of juices, ferments, herbs and spirits that have been gathered over the course of a year.

Aside the cocktail list, Timberyard served a vast range of interesting and serious beers, ciders and perry in 750ml sharing bottles as well as some spontaneous and mixed fermentation ales, and more fruit brandies and eau de vie than you can shake a stick at.