seasonal. fresh. inventive.


“The premises have been lovingly transformed into a stylish brasserie with an emphasis on good honest food cooked with exceptional flair by David and Amanda.”

Christmas at Firebrick

1st-24th December 2018
Lunch & Dinner
Our festive menu is packed with temptingly delicious treats that are sure to get your tastebuds tingling. Perfect for office get togethers or festive family gatherings.
Call us on 01578 718915 to book now.

smoked fish - fantastic food
stylish interior

our brasserie


Firebrick Brasserie has 46 covers, and is open Tuesday 12.00-3.00pm, Wednesday to Friday from 12.00-3.00pm & 6.00-9.30pm, Saturday from 12.00-3.00pm & 6.00-9:30pm and on Sunday from 12.00-7.00pm.


Monday 24th December open 12-3pm/6-8pm
Tuesday 25th December and Wednesday 26th Closed
27th-30th December – normal opening hours
Monday 31st December 12-3pm/6-9.30pm
Tuesday 1st January 12-5pm
Wednesday 2nd January 12-3pm/6-9.30pm

Then closed Thursday 3rd January and reopening on Thursday 17th January 2019


Chefs David and Amanda and their three children have lived in the small Scottish Borders town of Lauder for the last 12 years, while building busy careers at the helm of some Edinburgh’s top restaurants. But they’ve long had the ambition of opening their own restaurant, and the chance to take on Firebrick came at the perfect time.

Formerly an Italian restaurant, the premises have been lovingly transformed into a stylish brasserie with an emphasis on good honest food cooked with exceptional flair. Firebrick has a welcoming, family-friendly ethos, and children can enjoy smaller portions of all the dishes on the menu. Whether you’re looking for a special celebration dinner, a business lunch or a relaxed family Sunday roast, expect a warm welcome, sensible prices, and a mouth-watering treat for all the family.

about us

David Haetzman

David Haetzman


David comes from a stellar career as Executive Head Chef at The Rutland Hotel, and Edinburgh’s first and finest gourmet steakhouse, Kyloe. He oversaw the kitchen relaunch of this iconic Edinburgh landmark, created all the menus and dishes, and managed a brigade of 18 chefs serving the 98-cover Kyloe Restaurant and 120-cover bar. David was also Head Chef at both Blue and The Tower Restaurant in Edinburgh, as well as Executive Head Chef at The Jam House, Edinburgh, when it was owned by Jools Holland. He’s passionate about sourcing the best seasonal and local ingredients, and cooking them to perfection. Although his signature specialities include steak, fish and game, he is delighted to have the chance to create exciting new dishes for the Firebrick, in keeping with his vision of light, modern and highly accessible British cooking.

Amanda Jordan

Amanda Jordan


Amanda has enjoyed a successful career running the pastry sections at some of the country’s most stylish restaurants. After spells as Head Pastry Chef at the Roman Camp Hotel, Callander, and Norton House, Edinburgh (then owned by Richard Branson), she moved to Dalmahoy Hotel & Country Club, where she met David. The couple then left to work for award-winning chef Paul Heathcote MBE, and after just three months, Amanda was promoted to Head Pastry Chef at Simply Heathcotes, a 240-cover Manchester brasserie. She moved back to Edinburgh to open Blue, and also worked at the Black Bull in Lauder, before re-joining David at The Jam House. From 2008, Amanda was Head Pastry Chef at The Rutland and its gourmet steak restaurant Kyloe, and in 2012 she launched Lauder Cakes, making quality celebration and three-dimensional cakes. She somehow also managed to have three children during this time!

our food and drink

As Head Chef and Pastry Chef at Edinburgh’s first gourmet steak restaurant, Kyloe, David and Amanda are a formidable team who complement each other’s skills beautifully.

David’s expertise with steak, fish and game is unrivalled, and Firebrick’s locally sourced specialities include a 35-day grass-fed Aberdeen Angus Sirloin, from Hardiesmill, and a 45-day aged Limousin Rib Eye from Shaws in Lauder. Other gourmet treats include a board of Ettrick Valley smoked fish (cold smoked salmon, hot smoked sea trout, whisky cured salmon, and hot smoked treacle salmon), which David describes as ‘the best smoked fish I have ever tasted’.

Firebrick’s light, modern style of cooking leaves plenty of room to enjoy Amanda’s gorgeous desserts and French-style patisserie, including many signature favourites. Her homemade cakes are legendary in Lauder, and our Julius Meinl Austrian coffee makes a perfect pairing, so make sure you plan a stopover for light refreshments if you’re on your way north or south. We also offer a healthy children’s menu.

Choose from our stylish lunch and dinner menus, or try our special ‘Sunday Roast for Two’ – a joint of the day accompanied by roast potatoes and vegetables, creamed cabbage, Yorkshire pudding and gravy, followed by a classic British dessert. Where possible, everything is handmade by us on the premises including all breads, sauces, soups, cakes and ice creams, and we have an excellent selection of spirits, wines and beers. Fine local brands include North Berwick Gin, Edinburgh Gin and Pickerings Gin, as well as craft beers from Tempest Brewery in Tweedbank, and Glenkinchie single malt from East Lothian. We also have a great hand-picked wine list, and a variety of homemade fruit juices.

Our excellent local suppliers include:

• Clarks Speciality Foods, Penicuik
• Hardiesmill, Scottish Borders
• Shaws Fine Meats, Lauder
• Ettrick Valley Smokehouse, Scottish Borders
• Fish Brothers, Linlithgow
• Burnside Farm Foods, Scottish Borders
• De Burgh Wines, Fordel Mains
• Wine Importers, Edinburgh
• Tempest Brewery, Scottish Borders

Also worth a special mention is our amazing handmade Abernethy Butter, all the way from Co Down, Northern Ireland.


book a table

To book a table at Firebrick, call us on
01578 718915, or reserve your table via our online reservation form.

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