Award-winning Chinese restaurant brand Tattu, represented by Bruce Gillingham Pollard, have signed a twenty year lease on their first location in Scotland.

The new, 4,680 sq ft Edinburgh site is situated in The Mint Building, which occupies half of The Registers, an £85m regeneration development on the south-east corner of St Andrew Square, in the heart of Edinburgh’s city centre.

Bruce Gillingham Pollard acted on behalf of Tattu to secure this lease; led by Thea Rowe.

The contemporary Oriental restaurant will be split across the ground and basement levels of the building. Upon its opening in spring 2019, the site will become Tattu’s fourth, following their successful Manchester and Leeds restaurants, and a third location set to open in Birmingham later this year.

Thea Rowe, for Bruce Gillingham Pollard, commented:

“We are delighted to have helped Tattu secure such a fantastic unit with an iconic part of Edinburgh. There is a real lack of high end Asian operators in Edinburgh, so Tattu will be a great addition to the restaurant scene within St Andrew’s Square and indeed Edinburgh itself.”

Adam Jones, managing director of Tattu Restaurants, said:

“Completing on our fourth site marks the start of an exciting period of growth for Tattu. Location is key for us, and as an independent business we have made a point of being rigorous in our approach to site location to ensure that each restaurant offers guests an entirely unique design aesthetic and dining experience. As soon as we saw the space within The Registers’ Mint Building, overlooking the three cherry blossom trees on Register Place, we took it as a sign that it was made for Tattu.

“Edinburgh is a fascinating city steeped in heritage and culture with a thriving dining scene that’s attracting some of the most exciting operators in the UK. The wonderful blend between the new and the traditional has a great synergy with our brand ethos. We are honoured to be a part of this prestigious development and look forward to sharing more positive news on the site’s progression in the near future.”