Yorkshire architecture firm opens Edinburgh office

Yorkshire architecture firm opens Edinburgh office

Rob Miller

Brown + Company, the York-based architecture practice, has expanded north with the launch of a new Edinburgh office led by architect Rob Miller.

The studio’s move into the Scottish capital marks a significant milestone for the practice.

Miller, an award‑winning architect with more than a decade of experience across Leeds and York, has already established a presence in Edinburgh after winning first place in the National Design Ideas Competition for a new community facility at Portobello Promenade. He described the expansion as a major vote of confidence in Edinburgh and an opportunity to bring his heritage‑led expertise to a city with similar historic character to York.



Since joining Brown + Company in 2019, Miller has contributed to high‑profile regeneration projects, including The Roman Quarter, Coney Street Riverside and multiple aparthotels. He believes this background, spanning heritage, office, retail, build‑to‑rent, education and brownfield development, will allow him to “hit the ground running” in Scotland.

The firm will also draw on the Scottish portfolio of its sister company, Manchester‑based Leach Rhodes Walker, whose work includes Motel One on Princes Street, the Royal and Custom House in Glasgow and a recently consented 277‑home build‑to‑rent scheme in Meadowbank. This shared resource base strengthens Brown + Company’s ability to deliver large‑scale urban projects across the region.

Managing director Neil Brown said Miller was the ideal choice to lead the new office, praising his design insight, problem‑solving approach and commitment to sustainable practice — qualities that helped secure the Portobello competition win.

The proposal reimagines the existing promenade facilities through sensitive refurbishment, improved accessibility, new inclusive toilets, a Changing Places facility and showers for beachgoers. It also introduces a community garden to be maintained by local schools, charities and residents, with seasonal produce feeding back into the facility’s operations.


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