Set to open in July, The Palmerston will 'champion provenance and sustainability' and be centred around the concept of whole-animal cooking.
Working directly with Scottish farmers, the team will source responsibly-reared meat that will be fully prepped - from nose to tail - by The Palmerston team.
Partnerships with local vegetable growers and fruit producers, meanwhile, will see the menu feature numerous dishes to cater for vegans, vegetarians and flexitarians alike.
Morse will lead the kitchen, which will serve seasonal dishes will include grilled East Neuk mutton chops with turnips and bacon; gnocchi with braised greens, chilli and creme fraîche; and whole grilled mackerel with white beans, spinach and Pernod.
“Our aim is to bring something new to the city’s renowned dining scene," says Morse.
"Whole-animal cooking is at the heart of this - it cuts out food waste so is better for the environment and enables us to really honour the time, effort and dedication that went into rearing it.”
The 60-cover space will feature an open-plan dining room and bar, alongside a bakery and coffee shop serving freshly baked bread, pastries and coffee from Edinburgh’s own Obadiah Coffee.
"Returning to my home city to open our first restaurant was only natural," says Snowdon, whose CV also includes nearly four years working as a restaurant manager for JKS.
“We’re working hard to create our vision of the ultimate neighbourhood restaurant. A bustling coffee shop, fresh bread being baked daily, an incredible wine selection, and a completely relaxed dining experience.
“Preparing to launch The Palmerston in the midst of a pandemic has been no mean feat, but we can’t wait to open the doors and welcome our first diners.”