It will open within the forthcoming Bonnie & Wild’s Scottish Marketplace, billed as the Scottish capital’s first food hall and located in the city’s St James development.
As with Erpingham House’s other locations, its Edinburgh site will serve a 100% plant-based menu that focuses on modern vegan cuisine and is spearheaded by group head chef Meg Greenacre.
Erpingham House was founded by entrepreneur Loui Blake and footballers Declan Rudd and Russell Martin in 2018, and launched its first site in Norwich.
Last year it opened a second restaurant on Brighton’s Duke Street following a £250,000 private funding round.
The restaurant, bar and café concept centres on a mantra of ‘eat plants and be kind’, is free from single-use plastics, and offsets carbon emissions by planting trees.
First announced last year, Bonnie & Wild’s Scottish Marketplace has been described as being 'the largest single F&B site in Scotland', and will contain three bars, eight food stalls and four speciality retailers, with open-plan seating for about 400 people.