The 'stylish and comfortable' hotel and restaurant opening in upmarket East Lothian town
There’s going to be a new addition to North Berwick
Considering East Lothian is such a mini-break magnet, it’s not hugely well serviced when it comes to hotels.
However, for those who’re heading to North Berwick to enjoy its golf courses, beaches, and foodie establishments, there will soon be a new place to stay.
The Bass & Barrel on Dirleton Avenue is welcoming guests from October 20, and will offer 12 bedrooms, as well as a bar and restaurant. It’s owned by Buzzworks, under their House Collection portfolio. The group has spent seven figures on the renovation, and their managing director, Kenny Blair, told us more about the project.
Why did you choose North Berwick for the latest venture?
North Berwick is a really special town and one we’ve had a connection with for a long time through our restaurant Herringbone. It’s got such a strong sense of community, but it also attracts visitors from all over Scotland and further afield, so it felt like a really natural place for us to make our first move into accommodation.
Tell us about the building
It was formerly the Nether Abbey Hotel, which opened its doors in 1957 and was run by the Stewart family for more than 60 years. The building itself dates back to the late 19th century, so there’s a lot of history and character there. That was one of the things that really appealed to us. We weren’t looking to take away that history - we wanted to build on it and create something that feels right for the building and for North Berwick today.
What renovations have you made to the interior?
It’s been a significant transformation. The property has been reimagined into a timeless, stylish and comfortable pub, restaurant and rooms venue. We wanted to create a destination where guests can eat, drink and stay while enjoying everything the East Lothian seaside town has to offer. We’ve also introduced a dedicated pub space in addition to the dining area, bringing something new to the venue and the bedrooms have been designed with the same attention to detail. It’s a different experience from what was there before, but we’ve been conscious throughout of retaining the character of the building.
What’s the decor like?
We really wanted the interiors to reflect the North Berwick coastal setting and our team of designers have done a brilliant job of bringing a balance of character, style and comfort together. There are lots of touches throughout that are inspired by the sea, the landscape and the town itself, but it’s not too obvious or overdone. The pub has a really warm, cosy feel, with lots of character, while the restaurant is brighter and a bit more playful. We’ve also carried that coastal feel into the bedrooms, with natural colours and textures and some really nice touches that make them feel comfortable but still a bit special. There are lots of little local stories and details throughout the venue, which I think people will enjoy discovering. Interior designer Jim Hamilton and his team have created somewhere that locals will want to spend time, and where visitors will feel they’ve really arrived in North Berwick.
What kind of food will the restaurant serve?
There’s going to be something for everyone to enjoy with a focus on fresh seafood in season alongside your classic dishes and favourites that people know and love. As always, it comes down to using really good ingredients and making sure that we cook and execute them properly. We’re using local suppliers wherever we can, including Loanhead’s Edgefield Craft Butchers, and working with local fishmongers for our seafood.
Who will your chef be and what are his signature dishes?
David Bell, our Director of Food and his team will be heading up the kitchen. In terms of signature dishes, something we’re really excited about is our sharing Sunday roast. We want to make a proper occasion of it so there will be a sharing roast board designed to feed four, with all the trimmings. We’re also looking forward to introducing locally sourced fresh fish and seasonal seafood. And when it comes to our steaks, they’re something we’re especially proud of.
Do you hope that locals will use the hotel, as well as visitors?
Absolutely. That’s really important to us. The pub and restaurant are at the heart and we want it to become somewhere that local people genuinely feel is theirs. Whether that’s popping in for a coffee, meeting friends for a drink, having dinner or celebrating something, we want it to be part of everyday life in North Berwick.
How does this place compare to other Buzzworks ventures?
It’s obviously different because this is our first House Collection venue with accommodation, so there’s a new dimension to what we’re doing. But the fundamentals are the same. We want great food, great service and a really welcoming atmosphere.
What kind of tourists does North Berwick attract - where are they from?
There’s a really good mix. You’ve got people coming from across Scotland, particularly from Edinburgh and the wider central belt, as well as visitors from elsewhere in the UK and overseas.
Golf is obviously a huge draw, but it’s also the coastline, beaches, the food and drink scene and the fact that you’re close enough to Edinburgh for a day trip while still feeling like you’re properly getting away. That’s what makes it such a strong location for the rooms. People can use The Bass & Barrel as a base for a golf trip, a coastal break, a family visit or simply a few nights exploring East Lothian.
How are you feeling as the opening approaches?
We’re now in the final stretch and there’s a real buzz. We’ve got a fantastic team behind us and we’re really pleased with how it has come together. At this stage, we’re focused on getting everything absolutely right so that when we open the doors, we’re ready to give people the experience we’ve been working towards. We’re really looking forward to seeing the place come alive.
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