Home, which is owned by the Social Bite charity and operated by Dean Gassabi of the Maison Bleue restaurants, will launch next month on Queensferry Street in Edinburgh.
A supergroup of esteemed Scottish restauranteurs make up the board of the new venture, including Michelin-starred chef Martin Wishart, David Wither of Montpelier Group and experienced restauranteur Simon Littlejohn (who is also Josh’s father) as well as Josh Littlejohn and Dean Gassabi.
With around 70 covers for lunch and dinner, the restaurant will offer a mix of French and Scottish cuisine, similar in style and value to the current Maison Bleue offering.
Alongside a core professional staff, Home will provide training and employment programmes for members of the Social Bite Academy, the charity’s four year, paid course for homeless people. Diners will also be encouraged to ‘Pay Forward’ meals for the homeless, and each Monday afternoon from 3-5pm, the restaurant will open for service for the homeless.
Martin Wishart will guest chef once a quarter and will be creating monthly specials for the menu. He will also be offering spaces at his Cook School to members of the Social Bite Academy.
Josh Littlejohn said: “I am grateful to these influential restauranteurs for supporting us to make this the best restaurant it can be. We see this restaurant as the next evolution of the Social Bite concept. It's a place where diners can come for an amazing dining experience but also support some of the most vulnerable people in our society at the same time. We will be inviting the homeless community into the restaurant every Monday 3pm- 5pm to eat with dignity - not to offer a hand out, but a hand up - to employment, stability and self-worth.”
Dean Gassabi said: “We are thrilled to be partnering with Josh and the team at Social Bite on this exciting new venture. We will bring all of the ingredients that makes Maison Bleue successful - fresh produce, great value and excellent customer service - to create a fantastic dining experience.
“The idea of making a big difference in the community is something that was of big appeal to me and all of my team here, and we look forward to welcoming diners next month."
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