The Voyage of Buck celebrates 10 years with new head chef

The Voyage of Buck celebrates 10 years with new head chef Nathan Graham

Edinburgh’s West End cocktail bar and restaurant The Voyage of Buck is celebrating its 10th anniversary with a new head chef and an autumn menu featuring Scottish venison, Guinness rarebit and wild mushrooms.

Nathan Graham joins the William Street venue after leading the kitchen at Dùthchas in Leith, which earned a place in the Michelin Guide for Great Britain and Ireland in 2025.

Originally from Gorgie, Nathan has worked at some of Edinburgh’s leading restaurant kitchens, including Purslane in Stockbridge. He was also a semi-finalist in the Craft Guild of Chefs’ 2025 Graduate Awards.

His approach at The Voyage of Buck centres on big flavours, seasonal produce and letting good ingredients speak for themselves. Everything will be made in-house, with weekly deliveries of wild ingredients from local forager Gerard Murphy helping to shape the changing menu.

The new autumn line-up includes rarebit made with Scottish cheddar and Guinness, alongside Castle Game venison with chicory, turnip fondants and fig chutney. Both dishes are Nathan’s personal favourites from the menu.

There’s also Scottish hake with Madeira and wild mushrooms, plus salt-baked celeriac served with shoestring celeriac fries and mustard cream.

For pudding, the house-favourite baked custard tart comes flavoured with cinnamon and nutmeg, while sticky toffee pudding is paired with vanilla pod ice cream.

Nathan says joining during the anniversary year gives him the opportunity to put his own stamp on the restaurant while maintaining the quality and style that regulars have come to know over the past decade.

The drinks remain a central part of The Voyage of Buck’s appeal. Inspired by fictional traveller William ‘Buck’ Clarence, the cocktail list draws on cities visited during his adventures and cocktail styles from 1900 to 1935. Expect everything from strong, stirred drinks to long, refreshing serves.

Visit The Voyage of Buck website⁠ for more information.

Photography credit: Ernesta Norvaisaite.