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Daniel Harrison, Nick Kourie and Emily Luke, who own Pilgrim Bar in Edinburgh, have bought Hector’s, a 40-seater restaurant, in Dunbar. Hector’s opened in 2020, at 32A High Street and has a core staff of 15.
The trio have invested in new kitchen equipment and introduced a new lunch menu at the pizzeria, as well as a new drinks menu. They are also looking to make changes to the décor in the near future.
The restaurant showcases local produce, using Mungoswells Malt & Milling in Drem as its flour supplier, along with meatballs exclusively made by Linton Butchers in East Linton. Cheese comes from Doddington Dairy, just over the border, in Wooler.
Diners can choose from a wide range of pizzas, including pepperoni, barbecue chicken, n’duja or goat’s cheese and walnut. The dessert menu features sweet treats such as tablet sundae (vanilla ice cream with pieces of tablet).
Hector’s also offers takeaways and online delivery.
Photography of Daniel Harrison, co-owner of Hector's
