Written by locals! August 2018 The Leith Issue - Local Independent Award Winning - Bite Magazine
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Written
www.bite-magazine.com
by
August 2018 locals!
The Leith Issue
Local • Independent • Award Winning
8 8 B r u n t s fi e l d P l a c e
0131 629 6565
102 Constitution St
0131 629 1919
FOLLOW US
Arch 15, East Market St
0131 629 1551
BOOK ONLINE - CHOPHOUSESTEAK.CO.UK
In this issue
Cooked up by
Rachel Edwards
Tracy Griffen
Lea Harris
3
Lucy McGreal
04 Mrs Bite's Foodie Q & A with Nigel Slater
Di Spencer 05 Review Hawksmoor
Eleonora Vanello
Nikki Welch 06 Review Mono
Sharon Wilson 07 Review Bistro du Vin
08 Review Dine – Market Menu
Front Cover
A traditional EH6 Herring Girl 09 Review Mrs Bite Heads to Leith
by Lydia Bourhill.
10 Review Leith Chop House
11 Review Steel Coulson Tap
12 Leith Lover
14 Review Roseleaf Bar Café
15 Review Fishers
16 Review Black Pig & Oyster
17 Review Royal Yacht Brittannia
19 Review The Fishmarket, Newhaven Harbour
20 Cocktails Chillfest
21 Cocktails Joie de Leith...
22 Review Borough
23 Wine Wine Festival Leith
25 Off the Trolley Growing Your Own
27 Food for Health with CNM Balsamic and
Rosemary Grilled Peach Salad
28 What’s in Season Sam Stead
– My Food Hero
29 Listings
Publisher/Editor
Sharon Wilson I 01383 616126 I M 07486 070333
contact@bite-magazine.com I www.bite-magazine.com
Design I Donna Earl I bite.design@mac.com
© Bite Magazine 2018 – All items contained within
this publication are copyright to Bite Publishing and
cannot be taken or edited without the permission
from the copyright holder.
This magazine is printed on sustainable paper.
Mrs Bite’s Foodie Q & A with Nigel Slater
4
F
ollowing its world premiere at The
Lowry, Salford, in May, the stage
adaption of Nigel Slater’s best-selling
memoirs Toast is to be performed at the
world-famous Edinburgh Festival Fringe as
part of Traverse Festival 2018. Ahead of the
show Mrs Bite asked Nigel Slater some foodie
questions.
Apart from Toast what is your
favourite comfort food?
Vanilla ice cream.
If you could take one cheese to a What is your favourite restaurant in
desert island what would it be? Edinburgh and why?
I would probably take feta, because it marries Too many wonderful places to single one out.
perfectly with ripe sweet figs that I may find I always seem to eat well here. With some of
on my island. I could eat watermelon and feta the best seafood in the world on the doorstep,
every day. I can’t fail to eat well.
What is your favourite summer food/ And elsewhere?
recipe? I love the Wolseley on Piccadilly in London.
A big, freshly cooked crab and a bowl of
What is your fave bar and why?
mayonnaise.
I love the hidden gem that is Bramble. Great
What is your idea of a romantic dinner music, fabulous drinks, the best atmosphere.
a deux and what would you drink?
Who would you most like to go out
Dinner in a restaurant and Champagne always
drinking with and why?
What would you pack for a picnic up My eighteen year old self. I would have quite a
Arthur’s Seat? bit of advice for young Nigel.
Pork pie, pickles and a big fruit cake. Food
What would order for your last meal?
that will survive a good walk and arrive in fine
I would quite like the food of my childhood.
fettle.
A big Sunday lunch with lots of roast potatoes
What is your favourite food memory? followed by jam roly poly
Coming home from school on a winter’s day to
find my mum had a tray of oat flapjack baking Traverse Theatre, Edinburgh – Tuesday
in the oven. 7 to Sunday 26 August 2018, (excluding
What is your favourite pudding? 13th & 20th). Times vary – please visit
Christmas pudding. I could eat it every day of website for full details, Tickets: From £15.
the year.
Review: Hawksmoor Do the right thing
W
hen fellow contributor Hawksmoor blend Malbec 5
the 'Go-Between' and has prominent cherry on
Mrs Bite were invited first sip and is soon soft and
to Hawksmoor we suspected velvety enough to effortlessly
an indulgent night in stylish complement the steak.
surroundings.
Lobster is seasonally succulent
The 185 cover restaurant is in and sweet. On the side we
the vast former banking hall of have frilly old fashioned
the Bank of Scotland which is butter lettuce dressed with
Grade A Listed so original features like old herbs. Also creamed spinach which is spiky
school parquet, leaded windows and marble with tons of nutmeg which I dislike but the
have been retained whilst the addition of, Go-Between begs to differ and mash and gravy
for example, understated fabric and art deco which is truly sublime – buttery whipped Red
lamps, are sympathetic. Roosters, seasoning, thick sticky gravy.
The ceiling is reverentially high in this former We are fit to bursting but Hawksmoor’s take
church to money; new skylights reveal clouds on a cranachan and a pineapple and coconut
drifting above. Pavlova somehow slip down.
Seated comfortably in a corner we ordered The Go-Between’s canny eye spots BYOB
cocktails. Of course we did. I got in first with Monday with £5 corkage and a Sunday roast
a Tom and Jerez from the ‘anti-fogmatic’ option for slow cooked prime beef with
selection of the list (early morning eye- all the trimmings feeding 2-3 at £80 (we
openers). The mix of gin, pear, lemon, sherry, hypothesise that if stretched to 4 this could
almond and garnish of Gordal olive was be a steal).
impeccably delicious. The Go-Between
Hawksmoor clearly has an ethos which is to
however, had a brandy sour which neither
‘try to do things right’; the website explains
of us liked. The apple brandy and lemon not
policy to sustainability, sourcing, charity and
being balanced by enough creamy egg white
gender pay. When it comes to the food this
to soften the drink’s acidity.
translates as no-nonsense British cooking done
Hand-dived scallops in Venus shells sourced well. (S. Wilson)
from Guy Grieve come with a toasted herby
marinière crunch; heritage tomatoes on in- Hawksmoor
house sourdough have plenty of heady basil – 23 West Register Street, Edinburgh EH2 2AA
and a whipped soft cheese. – 0131 526 4790
Rib-eye, lobster and béarnaise seem obvious Opening hours
choices for mains. Beef is sourced from Lunch: Mon-Fri 12 noon-2.30pm, Sat 12 noon-
Dovecot Farms (they supply Waitrose) and 3.30pm, Sun 12 noon-4pm. Dinner: Mon-Thu
is 35 day dry-aged. The flesh is deep ruby 5pm-9.30pm, Fri & Sat 5-9.30pm and Sun 5pm-
(cooked rare), buttery and aromatic. The 9pm. Bar open all day.
Review: Mono Not at all black and white
6
E
dinburgh is – Kante Sauvignon 2013
currently a from Trentino, porto and
dream for food ice wine.
lovers with interesting
I particularly appreciated
restaurants opening
the pigeon with salsa
regularly in each corner of
ghiotta (typically Umbrian
the city.
made with dripping, red
A few months ago Mono wine, capers, lardo) and
opened at the challenging Umbrian lentils. The bird
location of South Bridge and when I realised meat normally tastes prominently of iron but
it was an elegant Italian-inspired restaurant, a here was very delicate. I enjoyed the idea
table was booked and I counted sleeps like a of serving the cheese platter as a dessert (in
child dreaming of Christmas. Italy cheese is a side dish or starter) offering
gorgonzola ice cream accompanied by
The restaurant spreads over two floors and
chocolate.
has a retro Sixties-come-Scandi interior with a
minimalist feel and lots of wood. I loved the ‘well of delicacy’ a narrow bowl
with green apple sorbet mixed with lemon
Glasses of Prosecco in hand we were seated
balm and puffed rice that somehow reminded
downstairs in front of the open kitchen where
us of Thai green spices and I admired the
we could watch Chef Neil and his team cook.
boldness of creating a pudding with a green
Our tasting menu captured the true spirit olive sorbet and Campari foam.
of Mono. All the dishes are rooted in Italian
At Mono I saw many beautifully presented
culinary tradition: ‘panelle’ from Sicily
colourful dishes.
(chickpea flours fritters), ‘ossobuco’ from
Lombardy (cross-cut veal shanks), ‘pollo alla It was a great experience and refreshing
cacciatora’ from Tuscany (here revisited with to welcome an accomplished fine dining
monkfish) served with a twist. restaurant inspired by Italy (not France) for a
change. (E. Vanello)
Flavours and mise en place are nicely complex
and even a drizzle of oil can make all the
difference to the eye and to the mouth. Chef Mono Restaurant
Zielinski previously worked at Atelier giving – 85 South Bridge, Edinburgh, EH1 1HN
him good credentials. – 0131 466 4726
Kitchen staff includes a sous chef with a Opening hours
passion for foraging, a chef de partie who Open 7 days a week
is particularly strong in yeast matters and Lunch 12 noon-2.30pm; Afternoon at Mono
a sommelier who knew exactly the correct (bookings essential) 2.30pm-4.00pm; Dinner
drinks for us throughout our seven courses 5pm onwards
Review: Bistro du Vin Unbuttoned and al fresco
'The Gascony Paradox' crispy from being cooked in
7
is the name given to duck fat but this French version
phenomenon whereby of ‘chips and cheese’ has just a
despite the large amounts sprinkle of Gruyère.
of saturated fat eaten
I have a glass of Minervois wine
by the French they have
from the region of Languedoc
a very low incidence of
and the black fruits are punchy.
heart disease.
There is some redcurrant too –
Various theories attempt think black and red wine gums.
to explain this including my favourite which
Desserts follow the unpretentious but
is that red wine ensures Gallic heart health by
indulgent theme. A milk chocolate mousse for
somehow counteracting the saturated fat.
Mr Bite is shamelessly large and topped with
Whatever the science, the French appear to cream. And for me a baked St. Marcelin cheese
enjoy their food guilt-free and when Mr Bite and sugary fruit fig roll to spread it on; I am
and I visited the sheltered, cosy courtyard almost blushing now.
of Bistro du Vin we were encouraged by our
Mrs Bite has spent a fair bit of time in France
surroundings and the menu to adopt this
and menu items like pizza, steak haché with
unbuttoned attitude.
sauce poivre and salads recall everyday living.
To start we chose Blossom Tree (Carounn This is authentic food found on any street in
Gin, elderflower cordial, plum sake, lemon Le Sud. There are also Plats Principaux dishes
juice crème de Mure, soda water) and Apple such as steak tartare, calves liver and fish as
& Ginger (Carounn Gin, ginger syrup, and well as sharing platters such as fruits de mer.
juice) cocktails from the pop up Carounn Gin
The food at Bistro du Vin deserves to be
Bar which is in the courtyard until the end
enjoyed, washed down with lashings of good
of September. Then we ordered prawns with
wine and an enormous dose of Joie de Vivre!
aioli, pissadiliere pizza and pomme frites with
(S. Wilson)
pancetta and Gruyère.
Bistro Du Vin
Prawns are presented whole but they have – 11 Bristo Pl, Edinburgh EH1 1EZ
been de-veined, shelled and beheaded so – 0131 285 1479
you can enjoy them immediately without – www.hotelduvin.com/locations/
the messy work. Pissadiliere is a flan of edinburgh/bistro
caramelised onions and a regional speciality of
Nice. Du Vin's take is a slim, fired pizza base, a Opening hours
spread of the sweet onions and a ratatouille- Lunch: Mon-Sat 12.30pm-2.30pm
inspired topping of bitter black olives, juicy Sunday Brunch 12.30pm-4.00pm
peppers, watercress and vegetarian-style Dinner: Mon-Thu 5.30pm-10.00pm; Fri-Sat
‘Parmesan’. The allumette cut chips are proper 5.30pm-10.30pm; Sun 6.00pm-9.30pmReview: Dine – Market Menu
8 Summer on our plates
S
tuart Muir is a talented Next for me was shoulder of lamb
chef who attained a which had been slow cooked until
Michelin star aged just 23. it fell apart and then rolled back
He cooks top notch seasonal fare together. An olive tapenade was a
with skill and is passionate about surprisingly good accompaniment
produce. and the briny, salty flavours of
the fruit and seasoned meat were
So the Market Menu at Dine
balanced by fresh green tenderstem
which offers 2 courses for £14.50
broccoli and sugar snaps. Both Kate
and 3 for £19.50 inc. tea or coffee
and I commented on how vibrant
is outrageously good value.
and crisp all the veg was.
It was my friend Kate’s first visit
Mrs Bite’s first foodie love will
and she appreciated the polished
always be the peach. So imagine
classy surroundings where
how delighted I was when I spotted
everything gleams and service is
peach tart on the menu after
friendly and professional.
initially being distracted by the
After lunch I asked Kate to send summer pudding. Pastry chef Nikita
me her thoughts: had made a pastel coloured mousse
airy as a cloud to sit on peach
“My abiding memory is of
pieces in a light pastry shell. And if
the scent of all the food. The
that wasn’t enough excitement there was ice
smoked haddock fishcakes were so delicious
cream from Stewart Tower in Perthshire.
and full of fish, the chicken supreme was
moist and tender and so flavoursome with Provenance has a special place on the menu at
the buttered potatoes, green beans and Dine with a map illustrating where all produce
snap peas which were cooked to perfection. is sourced before it is cooked with the utmost
Summer pudding was light, sweet and zingy. respect.
The sweetness of the strawberries and the
Kate said that she would have no hesitation at
sharpness of the other berries made it an
all in recommending Dine and I was pleased
absolute delight and I didn’t want it to end”
she liked it as much as I do. (S. Wilson)
But what about Mrs Bite. Currently obsessed
with summer salads I couldn’t resist one Dine
featuring endive as you rarely see it in – Saltire Court
suburban shops. Aromatic peas were scattered – 10 (1F) Cambridge Street, Edinburgh, EH1 2ED
about the plate whilst little gem lettuce – 0131 218 18 18
and cherry tomatoes rubbed shoulders with – restaurant@dine.scot
sourdough croutons all under a light Caesar – https://dineedinburgh.co.uk
dressing. This dish was summer on a plate.Mrs Bite Heads to Leith
Read all about it in the blue tinted pages 9
This month Mrs Bite is dusting off her slingbacks mixing and preserving the juice with sugar.
and heading for gourmet food in Leith. It is the basis for a Gimlet of course and if
I
you read these pages carefully you will see a
lived in EH6 for several years so it is close
Gimlets mentioned.
to my heart but even closer to my belly
and whether you are a local or a visitor The Shore is home to two Michelin-starred
to Edinburgh I would urge you to hop on restaurants Tom Kitchin and Martin Wishart
a number 16 or 22 bus and explore one of but travel in any direction and you will trip
Edinburgh’s finest foodie quarters. over places to eat and drink.
On the way look out for the historic boundary Mrs Bite has recently enjoyed fish ‘n’ chips,
between Leith and Edinburgh remembered oysters with bone marrow, eggs Benedict,
with a sign on The Bier Hoose Bar. You can sourdough sandwiches, bao steamed buns,
spot it half way travelling down ‘the Walk’ on fish bisques, salted caramel ice cream, wine,
the right. This used to be The Boundary Bar champagne, beetroot smoothies, and tequila
which had a line running through it separating kunis – and that was just last week!
Edinburgh and Leith. When the licensing laws
There is a statue to Robert
in the city center determined that
Burns on Bernard Street and
drinks sales stopped at 10pm –
our national poet was no
customers could cross the line to
stranger to indulgence. So dear
Leith inside the bar where drinking
reader I will bid you ‘ae fond
was allowed until 10.30pm.
kiss’ and leave you with his
Alight at the stunning Shore tribute to our national dish.
area, once home to Scotland’s
most important port bringing
in, amongst many other goods, Fair fa' your honest,
burgundy and gin. You can still sonsie face,
find plenty of tipples to ‘douse Great chieftain o' the
your thrapple’ (quench your pudding-race!
thirst) from ales and craft beers to Aboon them a' ye tak
cocktails, fine wines and whiskies, your place,
to smoothies and juices. Painch, tripe, or thairm:
Weel are ye wordy o'a grace
Leith was the home of Rose’s
As lang's my arm.
Lime Cordial with the first factory
built on Commercial Street in (Address to a Haggis,
1868. Limes were used to prevent Robert Burns)
scurvy on ships and Mr Rose saw
© Anne Burgess (cc-by-sa/2.0)
the marketing opportunity ofReview: Leith Chop House Bar & butchery
10
I
n 2015 The Compass where the controlled humidity
Group in Edinburgh and temperature breaks down
opened Leith Chop the enzymes producing tender
House which was later and boldly-flavoured prime
followed by Chop Houses cuts.
in both Market Street and
The Chop House then butcher
Bruntsfield. A redundant
and cook fillet, rib-eye,
building in a dead spot of
sirloin, rump and more over
town was transformed into
smouldering coals; big cuts
a buzzing contemporary bar
allow for caramelized and
restaurant with 40 covers
smoky charring on the outside
and an interior, featuring
whilst the inside remains juicy
copper, brass, herringbone
and tender.
tiles and leather banquette
seating. All that is left is the savouring
of steaks with delicious sides
The owners have kept
such as buttered greens, beef
things simple; cocktails,
dripping mushrooms and fries,
seafood, steak and pudding
gem lettuce with whipped
but all executed to high
blue cheese – I am sure you
standards.
catch my drift. And don’t
Thus, this modern steak forget the sauces – béarnaise,
house boasts premium beef peppercorn, bone-marrow
sourced locally, dry-aged gravy, chimmichurri.
and butchered in-house, and then cooked on
And talking of sauce cocktails are none too
a charcoal grill. Sharing cuts Chateaubriand
shabby either. The Bloody Mary is a meal
(a buttery, soft cut), Bone-in-a-Rib (shared
in itself comprising Bone Marrow Black
rib-eye) Porterhouse (fillet, rump and sirloin)
Cow vodka, NoillyPrat dry vermouth, pink
and Strip (a long cut of sirloin) enhance a core
peppercorn, sea salt & blue cheese olive.
meaty menu.
(S. Wilson)
Working predominantly with Shaws Fine
Meats, Chop House also look for suppliers Leith Chop House
who tick boxes on animal welfare, provenance – 102 Constitution Street, Leith,
and quality such as Aberdeen Highland Beef Edinburgh EH6 6AW
who supply pedigree meat on a small scale – 0131 629 1919
along with Himalayan salt-aged Glenarm – www.leithchophouse.co.uk
Shorthorn from Ireland’s Hannan Meats.
Opening hours
Meat is hung for 90 days in dry-ageing fridges Mon-Fri 12 noon-late; Sat-Sun 10am-lateReview: Steel Coulson Tap Never forget
11
S
teel Coulson Tap had We were really enjoying
been recommended ourselves. Décor is cosy,
to Mrs Bite by ‘folks colourful and homely. Dogs
in the know’ and it had are welcome, and you can
won Runner Up in the recharge your gadgets as
CAMRA Edinburgh and SE well as yourself.
Scotland Cider Pub of the
We ordered a sharing
Year 2018. Intrigued she
platter of meat and cheese;
headed swiftly to Leith.
fruity Somerset cheddar,
The ‘pouring today’ list Welsh goats’ cheese,
was impressive. The idea of crunchy cornichons,
pairing food with beer, as rich chorizo, salami and
opposed to wine, has been pastrami were variously
fermenting for a decade or grazed on, mixed and
so but is reaching a head munched along with
now with so many varied oatcakes and toast.
beers available due to the Pudding came in the shape
rise of craft brewing. of small glasses of that
marshmallow porter, ‘Stay
Steel Coulson’s selection extends to 17 varied
Puft’ again from Tiny Rebel.
cask, keg and ciders on tap. They hail from
around the corner to across the UK. So there There is a beautiful blue and green stain
is an IPA from Pilot, Pale Ale from South glass door depicting an elephant. The pub’s
Queensferry and an irresistible roasted s’mores motto is ‘never forget’ and Steel Coulson’
Porter from Tiny Rebel Brewery Newport. was actually a brewery in Abbeyhill until the
Sixties. Steel They hope to revive the heritage
But let’s not get ahead of ourselves; first up
and intend to install their own nano-brewery
something to douse the thrapple and to pair
in due course.
with ‘The Best Scotch Egg Ever’. Mrs Bite
chose The Hoppy Botanist from Campervan This bar is unique in Leith and worth a trip too.
tasting of rhubarb and custard and fruit salad If you like beer it’s a must. (S.Wilson)
chews. Simone had Pearescope, a juicy Perry
from Tiny Rebel. Scotch Eggs came rolled Steel Coulson Tap
in Stornoway Black Pudding and for the – 24 Henderson Street, Leith, Edinburgh.
vegetarians, chick pea. Orange yolks indicated – 0131 467 2479
good quality eggs and Simone commented
that although the black pudding was delicious Opening hours
it didn’t overwhelm. I also drank a lemon Mon-Thu 4pm-11pm (Quiz Tues 7.30pm);
gose ‘Sleeping Lemons’ from the Wild Beer Fri 4pm-Midnight; Sat Noon-Midnight;
Company. Sun Noon-11pmLeith Lover
12 Bite asked Lucy McGreal of Edinburgh Food Tours to write a piece for this
issue explaining why she loves the Leith Foodie Scene
By en:User:Zaian - Transferred from
en.wikipedia, Public Domain
"Let's head down to Leith" are the first words produce and will talk about it forever.
I utter when someone I know visits and they
You may want to experience the traditional
want some good local produce in a place
Scottish cuisine when visiting but Leith dares
buzzing with atmosphere. It became a regular
your palette to take one step further and
occurrence accompanying visitors and locals
experience what else can be done with good
to what is a haven for good quality food and
quality Fish, locally grown vegetables, meat
drink. 'Taste Leith' was born and I gathered and drink, inspired from a diverse selection
local producers with their passion and Leith of communities from around the globe. The
'Persevere' attitude and created a tour around one place that you can experience all of this
what I believe to be an all-round culinary in one go is the Leith Market at Dock place
experience. every Saturday Morning. This is a popular spot
Leith has placed itself highly on the food on our Tour as you not only get to taste but
map for several years and more so the past to learn where it has come from and who has
few. With locals escaping the hustle and made it. It is a market that celebrates Leith,
bustle of Edinburgh they come together as a inviting producers from all over Scotland and
community to appreciate good Scottish and beyond, which change up every weekend, to
International produce. As you dine in the local showcase their unique produce.
micro-roastery Williams and Johnson you are Another exciting development is the
surrounding by a passionate crowd of aspiring collaboration of microbreweries and local
coffee lovers wanting to ensure that you food producers. Campervan brewery now
drink coffee that has been made knowing the open their tap room at the Bonnington
story of where it has come from. This is what business centre on Jane street to the public,
I love about Leith, that the people know their inviting them in to have a drink of the recentlyWin a Bottle of Leith Gin
After falling out
of fashion during
13
the 1900s, gin
has surged back
into popularity
and Leith's 'big
sister', Edinburgh,
apparently
consumes more
gin per head of
population than
any other city in
the world.
Paul Gibson of The Campervan Brewery. Leith Gin has put the city’s historic port back on
the gin map of Scotland with their deliciously
smooth London-Dry style spirit which
brewed beer made locally, literally encapsulates the irrepressible ‘Joie de Leith’.
on the doorstep. Step inside and Angelica gives Leith Gin a smooth, silky mouth
immediately feel welcomed, feel which is good for a perfect serve G&T with
surrounded by locals and beer lovers a premium effervescent tonic and chunks of ice.
you will also get the chance to buy Alternatively citrus and tropical notes such as
bread and Scones handmade by the lime, orange, liquorice, coconut and kiwi make
delicious Riddle me Rye or tickle it ideal for various signature cocktails such as a
your taste buds with Aye Pickled’s Gimlet, Collins of Sunshine in Leith.
fermented vegetables and my
favourite the Thai Shallots. Again, Leith Gin is giving away one bottle to a lucky
these are all local people making Bite reader. To win please email contact@bite-
good local food and supporting magazine.com and tell us how you would enjoy
fellow local producers. your bottle of 'Joie de Leith'! Closing date is
August 21st.
You can come on a tour with us at
www.edinburghfoodtours.co.uk and
get an introduction of what is down T’s & C’s – All entrants must be over 18. Winner may
there. If you are a Foodie, local or be required to verify proof of age. By entering the
tourist a day in Leith would not competition you agree your name may be published
disappoint your appetite, and you by Leith Gin and Bite Magazine across Social Media
platforms and in print, only if you are our winner.
come away feeling how it is to be
a 'Leither' as every culinary diverse Winners of 700ml bottle of Leith Gin will be chosen
establishment you visit gives you a by Leith Gin. No substitute or cash alternative is
warm welcome. (L. McGreal) available. Leith Gin's decision is final.Review: Roseleaf Bar Café
14 Persevere and the 'Pot-tail'
T
he gentrification of Leith failed in
the early noughties. Ocean Terminal
shopping centre was built in 2001
joining the Newkirkgate (new in the sixties),
Martin Wishart was awarded a Michelin Star in
the same year and penthouses were built not
far from the 'banana flats' (Sick Boy's home in with their friends or with their
Irvine Welsh's Trainspotting). But something granny and feel at home.
jarred. Waterfront restaurants sat near spit 'n'
Roseleaf is still serving pot-
sawdust howffs and Leith was never going to
tails along with an enormous
be an exclusive yuppie paradise; yuppies and
range of spirits, juices,
style bars were well on their way out anyway.
smoothies, teas coffees, wines,
What happened instead was a crop of hipster ales. Note they have also
young things (before the word hipster existed) just gone freehold which means they will be
started to cater for a like-minded upcoming stocking local beers on tap anytime soon.
clientele that wanted a new culinary offering
There is also a seasonal menu and specials
without dissing Leith's colourful heritage in
written on a blackboard at the door. (Top tip:
the process.
try the Cullen Skink or Eggs Benedict).
Enter stage right (starboard) Roseleaf Bar Café
Above this board, etched in the sandstone is
which has just celebrated its 11th birthday and
the seal of the ancient burgh, a shield bearing
perches above the Water of Leith and the
a galleon on the sea and the motto Persevere.
cobbled streets of The Shore.
Leith's hospitality trade have persevered and
In 2007 Lyn & Jonny Kane polished up what
this maritime port is presently a must visit
was previously The Black Swan. They took a
foodie hotspot; Roseleaf was one of the
traditional old building and added some quirky
pioneers. (S. Wilson)
fairy dust in the form of vintage crockery and
glassware, comfy but mismatched chairs and Pot-tails
menus inside copies of National Geographic Rose Garden – Hendricks, freshly juiced
Magazine. apples, Miclo rose liqueur & cucumber.
Then there were the Mad Hatters Tea Parties Mad-Hatter – Koko Kanu coconut rum, our
serving signature 'pot-tails' – cocktails served own fiery ginger beer & fresh lime.
in bone china teapots and a random selection
of hats to wear (who doesn't love a hat). Roseleaf Bar Café
This was all done with rosy tongue-in-cheek – 23-24 Sandport Pl, Edinburgh EH6 6EW
'tude which struck exactly the right 'not too – 0131 476 5268
uppity' tone. Leithers could visit Roseleaf – Open 7 days 10am-1amReview: Fishers Sole of the city
15
O
n its website, Fishers Leith claims to I usually opt for a simpler fillet, I certainly
be "the last word in Edinburgh's finest did not regret my choice as the fish fell off
casual dining for the last 20 years". Its the bones without effort and melted in the
location, in a 17th-century watchtower, right mouth. It was served with smoked salmon,
on the Shore in Leith, is certainly promising. I lemon & tarragon butter and buttery new
don't know if there has ever been any research potatoes. My usually fish-skeptical dining
into whether seafood actually tastes better in partner delightedly wolfed down the hake
close proximity to water, but I find a view of with clams and samphire in a cider cream
boats from the window always helps. sauce.
The restaurant is small and surprisingly, for a The sticky toffee pudding and hazelnut
Wednesday night, bustling with happy diners. brownie, perhaps slightly heavy choices to
That thing of legend, the Scottish Summer, end the meal, were both excellent, though the
was in full swing and spirits were high. The brownie might have been easier to eat if the
place is popular with tourists it seems, the hazelnuts were chopped rather than whole.
voices around us came in various different
The sun is currently shining on Edinburgh, in
languages and accents, and we were impressed
both a meteorological and culinary sense.
to see the friendly waitress conversing easily
At a time when it seems a fantastic new
in French with the table next to ours.
restaurant is opening in the city every week, it
To start, I couldn't resist the classic: fat, juicy is important not to forget those eateries like
Shetland mussels steamed in white wine, Fishers that have stood the test of time and
cream and garlic, though the squid salad consistently impress. (D. Spencer)
was apparently also delicious and perfectly
balanced with the smoky chorizo. Fishers Leith
For main course, I was torn between a fillet – 1 The Shore, Edinburgh EH6 6QW
of plaice and the whole lemon sole. I was – 0131 554 5666
encouraged by our waiter to go for the sole – www.fishersrestaurants.co.uk/fishers-leith/
as this seems to be a signature dish for the Opening hours
restaurant and his father's favourite. Although Mon-Sat 12pm - Late; Sun 12:30pm - LateReview: Black Pig & Oyster
16 An Iberian adventure with the ‘Queen of Leith’ Mary Moriarty
A
lazy long lunch is up there Highlights were the vegetarian
with my favourite indulgent Paella Croquettes with
pleasures, and Leith is strawberry gazpacho, Salt
absolutely brimming with eateries and Pepper Calamari that we
that serve food all day. New kid decided was definitely finger
on the Commercial Quay block is food, the succulent seared King
Black Pig and Oyster, a family-run Scallops served in a shell (Mrs
enterprise, originally established in Bite would approve). The most
Madeira. special dish of all, hands down,
was the Black Pig & Oyster. A
As I awaited my dining partner
dish so special the restaurant is
and Leither gentry to arrive, Mary
named after it. Owner Michelle
Moriarty (famous as ex-publican of
had previously enlightened me
the Port O’ Leith, she’s seen it all), I
on the secret of acorn-guzzling
chatted with owner Michelle who
Iberian black pigs, and although
enthused about the provenance
I’m not usually a pork lover,
of their Iberian black pig. They
it was as good as promised, a
have been sourcing from the same
top-notch steak. The tempura
Spanish farm for over twenty years,
encrusted oyster to accompany
and swear it’s as good as fillet steak
it was an unexpected delight.
(it is, but more on that later). Mary
had been patiently waiting outside, A seasonal Eton Mess with
and found her way in to the sunny fresh raspberries finished us
conservatory. off, and us Leithers new and
old went home for a much-
As it was a Thursday, we had the
needed afternoon kip. Mary’s
Thursday Tapas Menu. As the wee
enthusiastic review was simply “an absolutely
dishes arrived and the wine flowed Mary and
fabulous feast – what a treat!” The best kind
I blethered about her memories of Leith. The
of lunch. Good company, excellent food and
food has always been good in Edinburgh’s
super friendly family service. (T. Griffen)
port, but we both agreed that recently there
has been a seismic shift to the exceptional.
Black Pig & Oyster
Eight small dishes were delivered one after – 82 Commercial Quay, Leith, EH6 6LX
the other, beautifully presented with the – www.blackpigandoysteredinburgh.com
high standard of a fancy tasting menu albeit
at refreshingly ‘Leith’ prices. £35 per couple, Opening hours
includes eight generous tapas plus a bottle of Tue-Thu 12pm-11pm, Fri-Sat 12pm-11.30pm;
vino to enjoy with them. closed Sun & MonReview: Royal Yacht Brittannia
Cream Tea with Royal Connections 17
I
t seems fitting that the Royal Yacht
Britannia is moored in Scotland after her
decommission in 1997; she was, after all,
built at a shipyard in Clydebank in the early
‘50s.
We made a beeline for the Royal Deck Tea
Room. Protected from the chilly breeze
whipping across the Forth (tinged with a bit
of haar), we sat watching seabirds skim above
the dock with views across the steel blue
waters to Fife. In the near distance, a solitary
figure (a sculpture by Antony Gormley) stands
sentinel at the end of a derelict pier. Sitting in
than the traditional almond slivers. My scone
the elegance of a bygone era, you can imagine
is nicely proportioned with evenly distributed
the young princes running around the veranda
sultanas but could have done with a little
deck below.
longer in the oven.
We had our eyes focused on the cream tea
The tearoom isn't accessible unless you are
– a sandwich, scone or a slice of cake, a glass
visiting the yacht but wandering around
of Les Chaberts Sparkling Britannia Rosé and
the royal boat does give you an insight to
a pot of tea or coffee. Smoked salmon from
the way it was run, from the cramped staff
Shetland goes well with pink bubbles, so that
quarters, to the laundry and, of course, the
was my choice and egg mayo for the man. I'm
state apartments where the Queen would
not one to turn my nose up to a scone with
eat, sleep, entertain her guests, and where the
jam and cream, while he's partial to the odd
royal grandchildren would play. (L. Harris)
slice of fruitcake, so the Dundee was right
up his street! He could have gone for lemon
drizzle, Victoria sponge, chocolate or carrot The Royal Yacht Britannia
cake. – Ocean Terminal, Leith, EH6 6JJ
– 0131 555 5566
Generously filled sandwiches are freshly made – enquiries@tryb.co.uk
with a flavoursome, seeded bread served with
crisps and a salad garnish. We both have tea; Opening hours
Assam for me and the Famous Edinburgh for Jan-Mar, Nov-Dec 10.30am-4.00pm
him; both are served in silver-plated teapots. Apr-Sept 10.00am-4.45pm
The Dundee cake is crammed with fruit but is Oct 10.00am-4.30pm
unusually decorated with chopped nuts rather Please note they do not take reservations.£5 for this
cocktail with
this advert
or a copy of
Bite!
Orange Espresso Martini
25ml Smirnoff No 21
12.5ml Soiree Orange Liqueur
12.5ml Kahlua
Shaken and strained into a cocktail coupe and
garnished with orange twist & coffee beans.
8 Trafalgar Street, Edinburgh EH6 4DG
0131 555 6777 • Open from 4pm Mon-Thu,
12 noon Fri & Sat and 3pm SunThe Fishmarket, Newhaven
Review:
Harbour Fish ‘n’ Chips in EH6 19
T
here are joys to be had when dining
alone. It's always nice to share food
and drink but sometimes pleasing
yourself has its rewards. When I indulge this
pastime though I am always reminded of a
very entertaining read – Garlic and Sapphires
by Ruth Reichl.
The book is an account of the various guises
Reichl employed to hide her identity as
restaurant critic for the New York Times, the
aim being to see how different people were
treated in posh restaurants.
complement to the food, not too much to be
A visit to The Tavern on the Green in NYC as competition to the Sarson’s. They sell Cava
a badly dressed, ill groomed timid spinster too as well as Champagne and Prosecco.
called ‘Betty’ saw snail-like service and a
The branded paper my meal comes on, rips
freezing seat next to the window.
when you cut your fish and is a slight nuisance
So I am always alert to how I am treated as but traditional mushy peas, soft drinks and
a lone middle-aged female diner. My best ice cream as well as fizz, local beer, cider and
experience was at Cucina where the waiters spirits all please. If you want to experience
fluttered around me making me comfortable a Scottish fish supper the quality is here, the
all evening. But they are Italian. concept is brought up-to-date and the setting
of Newhaven Harbour is charming. You can
And thus I find myself at The Fishmarket
takeaway or eat outside too.
Newhaven which is the ‘chippie’ brainchild of
Roy Brett Seafood chef from Ondine and Gary I even spot a Seaside Gimlet cocktail being
Welch fishmonger. advertised on the way out and am tempted to
sit back down.
Slightly disturbing is that I seem to have
progressed from ‘Madam’ to ‘Dear’ but I Another time though. I don’t want to be the
decide to put that down to the waitress's lonely female lush in the corner. (S. Wilson)
youth rather than my demise.
Anyway, I am treated very well at The The Fishmarket
Fishmarket, service is attentive and the food – 23a Pier Place, Newhaven, Edinburgh EH6 4LP
tasty. I choose a small haddock, chips and – 0131 552 8262
garlic mayo. A dry Rose Gamay from the Opening hours
Loire has enough acidity to be a gluggable 11am to 10pm every dayCocktails: ChillFest Cocktails in Leith
20
A
ugust sees an 42 a not-for-profit gym &
independent wellness centre in Leith
event running in focusing on strengthening
Leith which is designed to the connection between
showcase the area’s bars. mental health and physical
fitness and Citadel Youth
ChillFest is an initiative
Centre which provides the
that allows you to buy
young people of Leith with
wristbands for £5 and on
learning, leisure, friendship
showing it to the bartender
and support services.
in a participating bar
you will be entitled to a Partner bars include Roseleaf
signature cocktail for just £5. Bar Café, Miss Woo’s, Boda,
You can also look out for Love Thy Nobles by Nobles Sofi’s, Malmaison, Finn &
mixology masterclasses, live Bear, Joseph Pearce, Lioness
music, DJs and talks. of Leith, Victoria, The Granary,
Nobles, Tapa, Toast, The Barologist, The Black
60% of the proceeds from the wristbands
Fox and Woodland Creatures.
will go to two Leith-based charities, ProjektCocktails: Joie de Leith…
21
L
eith’s heritage includes importing
and producing gin and last year Leith
Gin was launched putting a local gin
company back in the port’s spotlight.
It has made quite a splash and is currently a
finalist in the London Dry category for the
Scottish Gin Awards 2018 with the winner to
be announced in September.
The branding nods to Leith’s heritage and a
slimline redesigned bottle is now ‘beach ready’
for summer cocktails. Leith Gin are giving our Bite readers an
It has a London-Dry style and is suggested as exclusive 10% off 700ml bottle of Leith Gin,
a base for a classic Gimlet, a Leith Collins or plus free UK P&P. Simply go to
the signature Sunshine in Leith. Of course you www.leithgin.com and enter BITE10 which is
could also enjoy perfectly served with ice and your Discount Code. Offer is valid until August
effervescent tonic. 30th and T’s & C’s apply.
Leith Gimlet
75ml Leith Gin Congratulations to Leith Gin on their recent
7.5ml freshly squeezed lime juice awards. Leith Gin won Silver in the recent
37.5ml Rose's lime cordial Scottish Field Gin Challenge under £30 category
and also won Silver in the highly prestigious
Shake with ice and fine strain into a chilled International Wine & Spirits Competition 2018.
glass. Garnish with a Maraschino cherry. Great news for a local company.
Leith Collins (pictured)
50ml Leith Gin
25ml fresh pressed lemon
25ml camomile syrup
25ml pressed pink grapefruit
Shake and top with soda.
Sunshine in Leith
50ml Leith Gin
50ml orange juice
3 drops of Angostura
Top up with Fever Tree Sicilian lemonade.
Build in a tall glass over cubed ice. Garnish
with a slice of lemon.Review: Borough In the neighburhood
22
D
arren Murray’s fish nasturtium and a black olive
croquette is a thing tapenade from a summer
of beauty. Toasted menu which reads like a roll
to a golden crumb it sits on a call of the season’s best –
shimmery earthenware plate mackerel, green strawberry,
and is gilded with squirts of peas, lamb, summer leaves,
mayo and lemony cream. It baby gem, gooseberry, mint.
would be a shame to eat it if
Everything was vibrant and
it weren’t so darn delicious
fresh and tantalising.
and easily devoured.
The liquid options merely
New to Leith, Borough’s
add to the temptations.
menu in the words of
Head Chef Darren: "foregoes the rigidity of a Twenty wines are available by the glass and
tasting-style format or even the constraints Restaurant Manager Archie Kyle, formerly
of ‘starters, mains, desserts’, instead offering of Fishers in the City says they have been
a flexible selection of savoury and sweet carefully selected to suit everyone’s taste from
selection plates that are ingredient and a New Zealand Pinot Gris to Monetpulicano
flavour-forward." d’Abruzzo.
So you can go in for a bite when passing or Mrs Bite very much enjoyed the clean crisp
stay longer for something more substantial LaCourte Godbillon Brut Nature 50% Pinot
like Sirloin or Monkfish. And thus Borough 50% Chardonnay as well as the liberally
sets itself apart from the award-winning poured 85% Pinot Noir 15% Chardonnay
Norn, its former self. Bite loved Norn but expression; from Reims or course via Terroir
the restaurant’s former and current owner Wines.
comments ‘that has been done now and we
Mr Bite drank Local Motive from Fallen
wanted to move forward’.
Brewery. The spirits list has some very
With a voracious Edinburgh market always interesting offerings indeed including rums and
nosing out the new this seems like a smart gins that were new to us. It is a Brooklyn Gin
move. that forms the basis for the Borough Brooklyn
Negroni.
Located in that tricky spot between North
Junction Street and The Shore hopefully There is much left to taste from the menu at
Borough will become a destination eatery Borough and I suspect it’s going to be good.
as well as a handy pit stop. The food Mr and (S. Wilson)
Mrs Bite sampled on the opening night would
Borough
certainly justify this.
– 50-54 Henderson Street, Leith,
Apart from ‘that croquette’ we tasted beef Edinburgh, EH6 6DE
tartare and a pretty courgette tart with – 0131 629 2525Wine: Wine Festival Leith
23
T
he joy of escaping to Leith is not to In the white corner:
be underestimated, especially during
Godello, Mara Martin
the madness of the festival season.
(Toast by the bottle)
Moreover, this year some of the festival has
decamped to Edinburgh’s historic port with A very reasonably priced bottle of Godello, a
the Edinburgh International Festival’s new Spanish grape that invokes refreshing seaside
strand of music events ‘Light on the Shore’ at scenes, not just with the jaunty stripes on
Leith Theatre. the label, but also its breezy, fresh, mouth-
watering character. Think green apples and
The August edition of this wine column is
a bit of sea grass, blossom and sea breeze
often dedicated to the best wine from plastic
blowing in. Great shared with a friend and
cups on your Festival travels, or bottles to
their fish platter.
be stashed in the fridge for when you have
visitors to entertain. However, this year we Campo Flores, Verdejo
can celebrate some wines that you can enjoy, (Finn and Bear by the glass)
from a glass, before or after a gig on the shore.
An easy drinking, fresh and bright white (also
Newish to the scene are both Toast wine café from Spain) made with organic grapes. It’s
and Finn and Bear, both open all day and into actually a blend of Verdejo and Sauvignon
the evening, both offering a great range of Blanc which gives a fragrant, almost herbal,
food options from brunch to bar snacks to edge to the familiar tropical and citrus tang of
dinner. But this is about the wine… Both look sauvignon. Just watch out, it slips down easily!
out onto the water and offer a rather more
In the red corner:
civilised approach to festival drinking.
Mencia, Petit Pittacum
Another Spanish gem from northern Spain,
this time a cool and crunchy red, perfect for
nibbling with rather than full blown meals.
Mencia is the grape, which you barely see
anywhere else in the world. On the berry scale
it’s more cranberry than blackberry, less dense
and with a bit of tang, great with cold meats
and can be served cool. (N. Welch)
You can meet Nikki talking about her
new beer book at the Edinburgh Book
Festival on the 23rd August. Tickets at
edbookfest.co.uka room in leith
seafood and game bistro bar
www.aroomin.co.uk
Tel: (0131) 554 7427 (option 1)
1a Dock Place, Edinburgh, EH6 6LU
Edinburgh Food Tours
A four hour tour of food and drink in the old maritime centre of Edinburgh, Leith.
All tours take place on a Saturday and start at 10.30am.
We start the journey at Leith Market at Dock Place, meeting local producers,
visiting some of Leith's eating and drinking establishments, and finishing up on
the busy Leith Walk at a top restaurant.
As you will be eating and drinking over 20 of
some of the best local produce you will not
need to have breakfast before you come!
Please enquire at
info@edinburghfoodtours.co.uk.
Or check our website
www.edinburghfoodtours.com
for prices and further information.Off the Trolley: Growing Your Own
25
A
ugust is a month when Edinburgh waste nothing, and there’s no better way
divides. Locals and tourists. Festival to use up spare fruit or veg than in a cake.
lovers and haters. Those handing out Many times I’ve benefited from friends’ green
flyers and those trying hard to avoid them. In thumbs and sweet teeth after a surprise
the midst of the city centre, it can be hard to bounty.
believe that pockets of normality still exist But gardens can be hard to come by in Leith.
where the festival hasn’t yet reached. While many tenements have a shared green,
But while libraries, pubs, and even cycle there’s not always space for a private raised
paths may have become ‘venues’, there are bed. If you don’t have your own garden, there
still pockets of peace to be found, even in are of course council allotments and 13-19
Leith (a former festival oasis, now with a full August is National Allotments week. This year
programme of its own). My EH6 garden is in the theme is growing your own food, with the
its first season, bursting with bees, birds, and encouragement that everyone try growing
a small veg patch under the direction of my food in some way. A lack of garden may mean
daughter. She has planted carrots, radishes, the apple orchard is an impossibility, but
and lettuce in hope of attracting bunnies to organisers say that even a pot of rosemary on
the neighbourhood. But our ultimate plan the windowsill “can help people on allotment
is to bake chocolate courgette cakes with waiting lists hone their horticultural skills
courgettes we have grown, and so we also and raises awareness for children of how and
have three very happy plants blooming. where their food is produced.” So while the
waitlists might be long (I’m currently five years
Growing your own fruit and veg is excellent into a projected nine year wait), we can all try
inspiration for a baker. A surplus of rhubarb, growing our own with the space we have, and
yellow plums, even parsnips makes the eating the results. And that pot of rosemary?
vegetable grower hunt for creative recipes. Delicious in shortbread, with a little bit of
The whole ethos of growing your own is to honey. (R. Edwards)CNM COLLEGE OF
NATUROPATHIC MEDICINE
Training Successful Practitioners
Turn your passion for Nutrition into a career!
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through part-time study in Edinburgh with CNM, the UK’s
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R PLACE:
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attend Open Evenings in Edinburgh. www.naturop
Next dates: 4th August, 6th September 01342 410 505
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Real Foods established 1963. Shipping worldwide since 1975 • Importers, manufacturers & international distributorsFood for Health with CNM:
Balsamic and Rosemary 27
Grilled Peach Salad
Ingredients
(serves 2-4)
2 large peaches
2 tbsp extra virgin olive oil
2 packed cups of rocket
1.5 tbsp balsamic vinegar
1 tbsp fresh rosemary, finely
chopped
1/2 a large red onion, finely sliced
1/4 cup of almonds, chopped
A generous handful of green beans
sea salt
black pepper
To make
• Add the beans (tough ends removed) to a over any remaining marinade. Grill the peach
pan of salted boiling water and cook for 4-6 slices for 3 minutes until the oil and balsamic
minutes until slightly crisp. Drain and reserve. begins to bubble.
• Peel and slice the peaches into thick wedges • Add the sliced onion to a large serving bowl
and put in a mixing bowl. along with the cooked green beans and
• Add to the bowl 1 tbsp each of chopped rocket. Season to taste and toss to combine.
rosemary, olive oil and balsamic vinegar. Toss • Add the grilled peaches to the bowl, gently
to combine. Marinate for 15 minutes. stirring them through.
• Add the chopped almonds to a dry frying pan • Drizzle the salad with the remaining olive oil
over a low heat. Toast gently for 4 minutes and balsamic vinegar. Scatter with the toasted
then remove from the heat. almonds to serve.
• Heat a grill to high and arrange the marinated
CNM recommends the use of organic ingredients.
peaches across a foil covered grill tray. Brush
Recipe from the CNM Natural Chef Kitchen at CNM (College of Naturopathic Medicine).
Find out about training with CNM Edinburgh for a career in Naturopathic Nutritional Therapy by
attending one of CNM’s free-to-attend Open Events. Next dates in Edinburgh: 4th August, 6th September.
For details visit www.naturopathy-uk.com or call 01342 410 505.What's in Season: Sam Stead Lea's Failproof
Yorkshire Pudding
28 – My Food Hero Equal measures of
T
(I use a ramekin):
his month my Virgo isn't a chef or Plain flour
a cook; he was a butcher by trade. Eggs
Scottish? No. Heard of him? No. Milk
His name? Sam Stead – my dad! He was Pinch of salt
the most influential person in my life Oil for baking tin
when I started cooking.
A jovial, rotund, bald Yorkshireman, he Method
taught me the basics that developed into my passion for food.
At four years old, under his watchful eye, I was baking jam tarts • Tip flour, eggs, milk
and fairy cakes, kneeling at the battered kitchen table. and salt into a bowl.
Beat viciously, I do.
With asbestos fingers, he'd grab cake tins from the oven without
oven gloves. He was hard working with long hours spent in • Heat the oil in a tin
the shop, but he took time to show me how to crack an egg, in a pre-heated oven
how to measure, and how to make a Yorkshire pud. The latter 220oC/Fan 200oC
evaded me for years. He despaired, I'm sure; my yorkies were flat /Gas 7 until it's
baked pancakes. In my teens, we did an experiment – the same smoking like dragons
recipe, the same ingredients. I followed his instructions like an breath.
apprentice. Smouldering tins hissed as we poured our batters in; • Tip in the batter; it
both on the same shelf in the oven. Twenty minutes later, we will certainly spit at
apprehensively opened the oven door. What greeted us? One you.
beautifully risen, golden pudding and an abomination. At this
point, dad was wondering if I had any northern blood running • Throw in the oven for
through my veins. I bit back tears of frustration, but he wasn't 20-25 mins.
having any of that – a hug, a smile, a kiss on the top of my head, Serve with whatever you
whispering, "Better luck next time." fancy – roast, sausages,
He's been gone a long time, but he'd be pleased to know I've gravy, or even jam!
conquered the failure. So, dad, if you were still with us, on the
3rd September you would have had a Yorkshire pudding to be
proud of! (L. Harris)
Lea writes OfftheEatenTrack.wordpress.com
@BakersBunny on and
What else is in my basket?
Rabbit, wood pigeon, grouse, hare, red deer, grey mullet, John Dory, skate, wild sea bass, wild trout, scallops, crab,
langoustine, French beans, kohlrabi, sweetcorn, artichokes, chicory, courgettes, runner beans, shallots, apricots,
nectarines, damsons, greengages, loganberries.Listings
29
Restaurants even 1 litre carafes. Scottish craft beers and
plenty of softy options... Book a table and look
Asian forward to a warm welcome smile in a great
neighbourhood. Brunch everyday from 10am.
Miss Woo’s Cocktails & Asian Kitchen – Lunch 2 courses £12; pre-theatre 2 courses £15.
Opening its doors in February 2018, Miss Woo's, 32b Broughton Street, Edinburgh, EH1 3SB
an Asian Kitchen and Cocktail Bar, is something – 0131 556 8092
new to The Shore. The food menu boasts a wide
variety of street food options. From Wings to Owl and Deer – Relaxed and spacious bistro
Bao Buns, from Ramen to Pad Thai and a host of at the top of Leith Walk where ground to ceiling
vegan and vegetarian friendly options. Boasting a windows allow you to watch the world go by.
wide range of craft beers, spirits and wines - that The cafe serves breakfast, brunch, lunch and
perfectly complements our bespoke cocktail excellent coffee everyday and then becomes a
menu. Deals inc. 2-4-1 wings on a Wednesday bistro on Thursday, Friday and Saturday evenings
and 1 cocktail plus 3 dishes for £18. Open 4pm- from 6.30pm. The bistro menu comprises great
late Wed to Sun. 7 Bernard Street, Leith, EH6 Scottish produce and dishes are refined and well
6PW - 0131 554 4053 Facebook @Misswoosedin executed. £22 for 2 Courses, £25 for 3 Courses.
Instagram @Misswoosedin One to try! 26-27 Haddington Pl, Edinburgh EH7
4AF – 0131 556 1672
Bistros and Brasseries
The Shore – Next to the famous Fishers
Apiary – Heading up the ever-expanding restaurant on The Shore sits this classic bistro
and thriving Newington dining scene, Apiary is from the same owners with wood paneling,
the bigger version of Three Birds. In an old Art huge mirrors, open fires and hearty satisfying
Deco bank building, the space is large and airy food. The food is a creative mix of classic British
with seating for up to 60 in intimate booths dishes with a modern European twist. Set lunch
or bigger groups. Daily brunch, lunch, dinner, Mon-Fri, 2 courses £15, 3 courses £18. Bar snack
pre-theatre, served by knowledgeable, smiley menu also available all day. Live folk and jazz
staff. Look out for seasonal menu changes musicians entertain customers in the bar on
offering 2 days of half price experimenting! Tuesdays and Sundays. Open everyday from
Mon-Fri 10am-3pm/5.30pm-10pm, noon-late.
Weekends 10am-4pm/5pm-10pm. 3 Shore, Leith, Edinburgh EH6 6QW
33 Newington Road, Edinburgh EH9 1QR – 0131 553 5080
– 0131 668 4999 – www.apiaryrestaurant.co.uk – www.fishersrestaurantgroup.co.uk
@apiaryedinburgh
Three Birds Restaurant – A firm
Educated Flea – Top to tail cooking, dressed neighbourhood favourite in Bruntsfield,
head to toe in tasty, to comfort or excite; Three Birds is a pocket-rocket of a restaurant.
pickling, smoking and preserving all done in- Small, cosy and busy, menus change every
house. Super wee wine list, all on offer by three months and daily specials add more
different glass sizes, 500ml carafes, bottles or choice. Famous for sharing platters and greatListings
30 wine pricing, a warm welcome always awaits. everyday from 12 noon-late. 1 Shore, Leith,
Open Mon-Fri 12pm-2.30pm/6-10pm, sat- Edinburgh EH6 6QW
sun 12pm4pm/5pm-10pm. – 0131 554 5666
3-5 Viewforth, Edinburgh EH10 4JD – www.fishersrestaurantgroup.co.uk
– 0131 229 3252
– www.threebirds.co.uk @3birdsedinburgh French
The Walnut – Neighbourhood bistro on Leith Bistro Du Vin – Inside Hotel Du Vin.
Walk. BYOB (corkage) but Fully Licensed too. French inspired classics served in informal
The best Scottish and British produce, real home cosy surroundings. Open for breakfast, lunch,
cooking priced to please your pocket. Dishes are afternoon tea, dinner & famous Sunday brunch.
based on the best produce currently available Expert sommeliers have chosen the most
so there are always tempting Daily Specials on quaffable wines from around the world to
the blackboard. Fresh bread baked daily. Lunch 2 complement the great food. Enjoy an excellent
Courses £10; Dinner 2 Course £20; Sunday Roast 3 range of whisky too in the ‘whisky snug’.
Courses £20. 9 Croall Place – 0131 281 1236. Outdoor terrace area. Simply kick-back, relax
and enjoy!
Fish and Seafood 11 Bristo Pl, Edinburgh EH1 1EZ – 0131 285 1479
Fishers in the City – A spacious and stylish Café Marlayne (Thistle St) – Opened
space – the epitome of a classic city centre in March 2000 this branch of Café Marlayne
eatery. Set in a converted warehouse on cobbled follows in the footsteps of one of the many
Thistle Street the contemporary surroundings tiny back street bistros found all over Paris. At
offer the perfect venue for a casual lunch or no more than 35 square metres it can change
intimate night out. A firm favourite with locals from the buzzing bistro at lunch time to a more
and visitors for fabulous Scottish seafood. romantic, intimate restaurant at night. It has
Set lunch & pre-theatre menu, 2 courses £15, a classic feel with wooden warm tones and
3 courses £18, everyday 12 noon-6pm. Open twinkling lights. Lunch served 7 days a week:
everyday from 12 noon-late. 58 Thistle Street, Noon-5.30pm; Dinner served 7 days Mon-Fri
Edinburgh EH2 1EN – 0131 225 5109 6pm-10pm, Sat noon-10pm and Sun 6pm-10pm.
– www.fishersrestaurantgroup.co.uk 76 Thistle Street – 0131 226 2230 –
www.cafemarlayne.com
Fishers in Leith – Has been the last word in
Edinburgh’s finest casual dining for 21 years. The La Garrigue – Regional French Cuisine and
original Fishers is nestled on the historic shore Terroir Wines from the Languedoc/Roussillon.
of Leith. Set in a 17th century watchtower it A restaurant where ‘Chef Jean Michel Gauffre
has two beautiful dining areas, the round room brings warm Languedoc to your plate’ (Peter
and bar and the restaurant as well as outside Irvine, Scotland The Best). Simple and stylish
dining. All offer great atmosphere and, of course, with the relaxed ambience of a French bistro
fabulous Scottish seafood – Set lunch & pre- and a firm favourite with locals and tourists
theatre menu, 2 courses £15, 3 courses £18. Open alike. Winner of the Good food Guide Readers’You can also read
