Marlin’s Wynd is named after John Merlouin, the French stonemason responsible for paving the High Street around 1530; it identifies the narrow close which runs down to the Cowgate from the site of the present Tron Kirk. Remains of the original cobbled street have been discovered beneath the South Bridge and are on view within this stunning venue, a rustic, medieval gem.
Today guests receive a warm welcome in a stylish Georgian reception room whose arched doors open onto a wide stone staircase, leading down through the centuries into the splendidly refurbished vaults. Sympathetically restored and atmospherically furnished, the stone walls are hung with tapestries and glow with candle-light.
Marlin’s Wynd caters for up to 66 guests seated for lunch or dinner; larger parties, of up to 110 guests, can enjoy a sumptuous buffet or drinks reception. The Georgian room provides a warm and impressive reception area while the twin vaults offer a flexible space for dining, dancing and mingling.
Robin Bowie, the proprietor, first entered the catering arena training in Bordeaux. That year was to invoke a passion for fine wines and foods that strongly influences his style and standards to this day. In his career he has been awarded numerous awards for excellence.
Robin's chefing career flourished, first as Head Chef at 'Skipper's Bistro' in Leith where he was instrumental in establishing this new style of restaurant dining from its early beginnings in 1979. In 1982 he was responsible for the birth of Leith's celebrated 'Waterfront Wine Bar' as Chef and Director, a post he held for sixteen years. During the same period he established 'Le Marche Noir' in Edinburgh's Eyre Place which he also directed for 3 years.
Marlin's Wynd is the culmination of 30 years entrepreneurial experience and expertise in the restaurant and wine trade.