Hidden in a basement on St Stephen Street, Stockbridge, the elusive eatery has reopened after a short period of renovation. The design refresh represents the natural evolution of Skua as it enters its fourth year, led by owners James Aikman and Katie Messer, who took the reins from Tomás Gormley in late-2025. James, Katie and their team have been the driving force behind Skua since its inception and are proud to continue to create an engaging and fulfilling destination for guests, both old and new.
Skua has retained its signature dark palette and intimate feel, with a cleaner, sharper finish brought by the addition of steel accents and a light concrete tiled floor. Statement light fixtures with linen lampshades and candles bring atmosphere, while mixed seating - from taupe bouclé benches to bubbly full-fabric chairs - cut through the dark surrounds to soften the space. Guests entering Skua step straight into the tiny open kitchen and bar for a first-hand view of the pass, complete with all the sounds and scents of the engine room of the restaurant. This visceral experience is intentional, with guests encouraged to embrace the controlled chaos and enjoy the dance of the kitchen. A welcome from Bar Manager; Fraser Tait or Katie Messer, offers a friendly respite from the energy of the kitchen before guests are led to their table. The dining room is the antithesis of the kitchen space: although still in ear-shot, it is muffled and dulled by careful acoustics. Abstract artworks sourced from antiques purveyor Viki Knott lead guests to the dining room, where they are welcomed by a large artwork by talented Scottish artist Niall Campbell Strachan, which the team has fondly nicknamed ‘Small Dog, Smaller Baguette’.
The menu at Skua changes constantly to highlight the highest quality produce. Sourced daily from local farms, fishermen and foragers, ingredients are brought onto the menu at their freshest, and availability from suppliers dictates the offering day to day. Ingredients are then prepared simply yet skilfully, allowing for clean, uninterrupted flavours served with a pared-back, confident, contemporary presentation style. A large proportion of the menu is cooked gently over fire, a method used to show the meat and fish at its best. The menu is concise, reflecting Skua’s compact kitchen space, focusing on carefully considered dishes that represent Skua’s produce-led, flavour-forward approach. Preservation methods are central to Skua’s ethos, and are used to create depth of flavour and allow for abundance of ingredients even in leaner months. Sample dishes include: Caramelised Stout and Honey Milk Bread with Cultured Butter; Chickpea Panisse, St Andrew’s Cheddar, Preserved Alliums and Pickled Walnut; Sika Deer Tartare, Anchovy and Jerusalem Artichoke; Market Fish, Sea Kale, Few Flowered Leek and Horseradish.
Skua’s dishes are complemented by an inventive cocktail list that shares the kitchen’s sustainable approach, often using preservation techniques to create house-made liqueurs, syrups and fermentations. These sit alongside a carefully-curated wine list that celebrates natural and low-intervention producers, primarily from Europe, including a regularly-changing by-the-glass selection.
In line with the renovation, Skua has extended its opening hours to include Monday evenings, with plans to also open on Friday and Saturday lunchtimes. Skua opened on St Stephen Street in March 2023 and was awarded a Michelin Bib Gourmand in 2025; an accolade it retained in 2026.
