As Howies celebrates 36 years in Edinburgh, the family-run restaurant group is reflecting not only on its history, but on the values that have allowed it to remain relevant in a city that has evolved significantly over the decades.
The milestone coincides with a thoughtful refurbishment of Scotts Kitchen on Victoria Terrace, completed in January, signalling both continuity and progression for the business.
Founded in 1990 by David Howie Scott, Howies was built on a simple but enduring philosophy: serve honest, seasonal Scottish food, look after people properly, and create restaurants that feel rooted in the city. Today, the group operates Howies Victoria Street, Howies Waterloo Place, Scotts Kitchen, and Events by Howies, continuing to grow while staying true to those founding principles.
A refreshed Scotts Kitchen
The refurbishment of Scotts Kitchen has focused on enhancing comfort and flexibility, creating a space that encourages guests to linger rather than simply dine and depart.
Louis Scott, who now runs the business alongside Suzanne O’Connor, said: “We didn’t want Scotts to feel like somewhere you come in, eat and leave. There’s enough of that already. The aim was to create a space where people can properly relax, whether that’s breakfast, a long lunch, or a few drinks in the evening.
“We’ve opened up the room, softened the lighting and introduced a new bar, but more importantly, we’ve focused on how it feels to be here.”
The venue is also available for private hire, offering a versatile setting for both celebrations and corporate events in the heart of Edinburgh.
In an industry increasingly shaped by speed and turnover, Howies is doubling down on a more traditional approach to hospitality, centred on care, consistency and atmosphere.
“There’s a risk that eating out becomes purely transactional, you’re in, you’re out, and that’s it,” Louis Scott added. “That’s not what we’re here to do. No matter who we’re looking after, our job is to make their day better.
“It’s about creating an atmosphere where people feel welcome, relaxed and genuinely looked after. That’s what keeps people coming back, and it’s what’s kept us going for 36 years.”
Championing Scottish produce
From the outset, Howies has championed Scottish produce and cooking, and in its anniversary year the business has reaffirmed its commitment to local sourcing.
“We started Howies to champion Scotland’s incredible produce and to make great food accessible without compromising on quality,” said founder David Howie Scott. “After three decades, that ethos remains unchanged.
“As we enter the next chapter, we will continue to prioritise sustainable growth and focus on local suppliers.”
The group maintains longstanding relationships with producers including George Bower Butchers, Mellis Cheese, Newbarns Brewery and Welch Fishmongers, with plans to expand these partnerships further.
Alongside its restaurant operations, Howies is deepening its ties to Edinburgh’s cultural and events scene through its Events by Howies arm.
The business is a catering partner at Riddle’s Court, the historic 16th-century venue, and is expanding its external catering offering across a variety of locations, from offices and marquees to castles.
“We are proud to be part of the city’s cultural life,” said Louis Scott. “It’s about contributing to Edinburgh, not just operating within it.”
Giving back and looking ahead
Community engagement remains a key part of the business, with ongoing support for local charities and initiatives embedded into its operations.
The company also credits its longevity to its team, fostering a culture where staff are encouraged to grow, take ownership and take pride in their work.
Now in its 36th year, Howies is focused on building sustainably while maintaining the consistency that has defined it.
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“We’re proud of what’s been built over the last 36 years,” Louis Scott said. “But the focus now is on continuing to improve, delivering great food, proper hospitality and real quality, while creating spaces people genuinely want to spend time in.
“If we keep doing that well, the rest will follow.”
