Written by locals! February 2019 - Local Independent Award Winning - Bite Magazine
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Written
by
www.bite-magazine.com
February 2019 locals!
Restaurant & Bar Reviews,
Food, Wine, Beer, Cocktails, Listings
Local • Independent • Award Winning
La P'tite Folie or
"The Little Madness"
offers contemporary
French cuisine in the
heart of Edinburgh's
West End.
La P’tite Folie, 9 Randolph Place, Edinburgh, EH3 7TE
Tel: 0131 225 8678 Email: info@laptitefolie.co.uk
Open 12pm - 3pm / 6pm - 10pm (11pm Fri & Sat) / Closed Sun
As well as an extensive wine list with many sold by
the glass, we now also have an Extended Food
Menu. Cheese, charcuterie & fish platters, grilled
snails, beef sandwich, Croque Monsieur and
steamed mussels.
Private mezzanine area available and monthly
raclette evenings
St Ann’s Oratory
9 Randolph Place, Edinburgh.
0131 5381815
www.ledivin.co.uk
In this issue
Cooked up by
Rachel Edwards
Lea Harris
Di Spencer
3
Eleonora Vanello
04 Salt 'n' Sauce
Nikki Welch 07 Review The West Room
Sharon Wilson
Kirsty Wilkins 09 Review Bertie's Proper Fish & Chips
James Wrobel 10 Out of Town Review The Orangery at Balbirnie House
Hotel
Front Cover 11 Review Bridgend Farmhouse
Thanks to The West Room.
12 Q&A with Jack Monroe
14 Review Merienda
16 Q&A with Larah Bross
18 Review Gaucho
19 Beer Back to the Eighties
20 Q&A with Dr Michael Mosley
22 Wine Smith & Gertrude
23 Wine Bacco Wine
24 Off the Trolley Top Hats
25 Review Daring Burgers and BRGR
27 Food for Health with CNM Gingerbread Pancakes
28 What’s in Season Musseling in on the Moules
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 2019 – 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.
4
Salt ‘n’ Sauce
A sprinkling of what is happening this month
True OriGINs – is a new Scottish Gin
Festival coming to Edinburgh on March
29 and 30. There will be over 80 Scottish Tea of the Month from Rosevear Tea
Gins to taste, 8 bars representing different Honeybush – This delicious organic caffeine-
Scottish regions, live music and a party free infusion soothes both mind and body and
atmosphere. Included with your ticket are is ideal for those in need of some relaxation. It
an exclusive True OriGINS glass and 'gin has similarities in taste to Rooibos but with the
bible', allowing you to sample a variety of feeling of dark honey. Clinical trials have shown
drinks. Each bottle and glass served has a that it can support the body to reduce both
story. Tickets www.trueoriginsco.com blood sugar and cholesterol levels. Honeybush's
anti-inflammatory and anti-infective properties
can also help combat colds, flu but also IBS and
Crohn's disease. Acting as an expectorant, it
We hear that Le
relieves coughing.
Roi Fou have a
supply of calçots, In women, Honeybush has been found to reduce
a type of scallion the risk of heart disease, reproductive cancers
or green onion and osteoporosis and can provide relief from
coming from Valls, menopausal symptoms.
Tarragona. Chef Lastly, if you’re still recovering from a big night
Jerome Henry at Le out, Honeybush is recommended to help your
Roi Fou is planning liver cope. A natural detox tea!
to serve this seasonal Spanish delicacy
with grilled octopus for a Catalan-inspired Rosevear Tea is at Broughton St, Clerk St and
winter dish. Bruntsfield
Tuck into Valentine's Day with a dining
proposal you can't refuse. Celebrate the most
romantic night of the year with your other 5
half and some excellent food. Champagne
oysters, baked camembert, figs, duck, scallops,
strawberries, chocolate and prosecco all
feature on the tempting menu from Forth
Floor Harvey Nichols alongside *that*
view. Four courses and a glass of Champagne,
£55 per person.
Charles Masraff will be hosting a
wine dinner at Condita on Thursday
March 21 showcasing Armenian wines.
He will present a selection of Armenia’s
finest wines which will be enjoyed
alongside a tasting menu cooked by
Conor Toomey. The evening will be
the third of Condita’s wine dinners
and promises to be convivial and
informative. Condita has only six tables
and provides an intimate setting for such
events. £85 per guest; booking essential.
15 Salisbury Place, Edinburgh EH9 1SL,
www.condita.co.uk
Harajuku Kitchen is running sushi making
classes this month. A sushi master will teach
you about the history of sushi, demonstrate
techniques, and help you as you practice
your newly learned skills. After the class,
you'll be able to enjoy an assortment of sushi
you'll have made with your own hands. The
event includes a complimentary welcome
prosecco on arrival, green tea and miso soup.
Feb 17 and 24. £36.Pongracz is an From the sensational
award-winning winemaking team who
6 South African
Method Cap
produce Château Haut-Brion,
the Clarendelle range is a
Classique sparkling superb addition to any dinner
wine. Pongracz table setting. Clarendelle
Brut, available at Medoc 2014, (RRP £21), is
The Champagne a concentrated wine with
Company, (RRP hints of blackcurrant and
£12) is clean and blackberry on the nose. This
crisp with a rich fruity freshness is noticeable
complexity. A on the palate, along with
slight green tint oaky nuances and ripe fruits.
that teams with Clarendelle Saint-Émilion 2014,
lively bubbles, (RRP £24), 2014 meanwhile has
and notes of fresh intense red colour with black
fruit and almonds. Pongracz Rosé has a fruit, cherry and plum notes on the nose and hints
delicate blush pink colour with dancing of pepper and spice. Available at Laithwaite’s
bubbles, brioche notes and ripe fruit. Wine, Harrods, Hedonism Wines, Bibendum Wine.
Competition
WIN LEON: Fast Vegan from Rebecca
Seal, Chantal Symons and John
Vincent
We *love* this cookbook that has more than 150 vegan dishes.
At first glance, the list of ingredients can appear intimidating,
but at heart, this book is a celebration of fruit, vegetables, spices
and herbs. If you are a food nerd (Mrs Bite raises her hand), you
will love it too, but it will also provide plenty of meal ideas for
everyone whether you are vegan, veggie, flexi or pesci.
Enter now!
Bite has one cookbook to give away to a reader. Just email bitepublishing@gmail.com with an answer
to the following question, and we will choose a winner.
What is your favourite vegetable dish and why? Closing date Feb 21.Review: The West Room Cicchetti
7
H
ave you ever been to Venice? If so
you can't forget the architecture, the
canals, the beauty of a timeless city
but also the Cicchetti.
A Cicchetteria is where you want to grab a
bite (cicchetto, similar to tapas) and a glass of
wine (Ombra).
Now, you don't need to travel to Italy to eat
Cicchetti just head to the West Room for a
Venetian inspired menu.
The West Room has been recently taken
over by Stefano Pieraccini who also owns the
Seafood Restaurant in St Andrews. Stefano
and head chef Paul (formerly Gardener's
ingredients and their balance was a creation
Cottage) designed the menu studying different
worthy of fine dining.
recipes and seasonality.
We couldn't leave without tasting the
Mrs Bite and I couldn't resist. We went for
homemade Sicilian cannolo with lemon and
a late lunch on a Sunday. The venue has a
honey (Mrs Bite loves them) and Venetian
modern vibe with vibrant colours and big
biscuits with a chocolate dip. The crispiness
chandeliers. Space is deceptively generous,
of the cannolo dough made us sing 'hurray'
and you can stand at the bar, sit on stools
while the delicate taste of lemon, rum and
for a drink or quick bite or relax at a table for
Tonka bean shortcrust biscuits put a smile on
restaurant treatment.
our faces. A bigger smile came with the bill,
Our waitress suggested plates to share. Crispy definitely affordable.
zucchini flowers, 'nduja arancini, finocchiona
If you are looking for a casual dining
and stracchino bruschetta, baccalà crocchetta
experience with tasty bites book a table at
and homemade ravioli with goat cheese,
the West Room, you won't be disappointed!
ricotta and black garlic – please!
(E. Vanello)
The batter on the flowers was crispy and light.
The spicy Italian sausage in the arancini gave The West Room
a kick to the layer of saffron rice. Baccalà (a – 3 Melville Pl, Edinburgh EH3 7PR
salted cod recipe typical of the area) was – 0131 629 9868
creamy and surprisingly tasty thanks to the – www.thewestroom.co.uk
herbs mixed inside the crocchetta. Bruschetta
was lovely, but the black garlic overpowered Opening hours
the other delicate flavours. We left the ravioli Mon-Wed 9am-11pm; Thu-Fri 9am-1am; Sat
until last and thought the complexity of 9:30am-12am; Sun 9:30am-10pmHarajuku Kitchen is a cosy,
family run restaurant on the South of Bruntsfield
Come in to enjoy our exclusive lunch set menu, pre-theatre menu (for only £12.99) and
a variety of speciality Japanese dishes to choose from!
We also do outside catering - a perfect choice for your office party, family gathering or wedding!
To enquire, call 0131 281 0526
Visit us at 10 Gillespie Pl, Edinburgh EH10 4HS or
book through our website: https://harajukukitchen.co.uk/
Edinburgh’s multi-award winning luxury brasserie, cocktail lounge and bar.
Innovative menus using fresh, local and seasonal produce complete with
VisitScotland’s official seal of approval and its Taste our Best Award 2018/19.
RESERVATIONS - 0131 218 1818 D I N EED I N BU RG H .CO.U K
Dine, Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2EDReview: Bertie’s Proper Fish & Chips
The plaice to be 9
T
he latest offering vegetarian haggis, veggie
from Edinburgh pies and veggie burgers.
restaurateur Tony
Many will be pleased
Crolla, Bertie’s Proper
to also see gluten-free
Fish & Chips, held its
batter and breadcrumbs
grand opening in January.
available. And despite the
In contrast to the other
fish & chips being served
Vittoria Group restaurants,
with tartare sauce, I was
which focus very much on
relieved to see a nice
Italian cuisine, Bertie’s is all
big bottle of ‘Edinburgh
about that British favourite,
Chippy Sauce’ on every
Fish & Chips, with plenty of
table. The food is locally
Scottish influence.
sourced and produced
Despite the change in wherever possible, while
direction, the restaurant is still very much many suppliers are local companies, such as
grounded in the family – named after Tony’s Pickering’s Gin and Arbikie Vodka.
father Alberto, and inspired by his father-
The family have big plans for the beautifully
in-law’s assertion that “Fish & chips, done
laid out and spacious venue, which is 11,000
properly, is an excellent meal”.
square feet in total over two floors, with
Situated on Victoria Street, Bertie’s is in a open bar areas and the option to project
prime position to attract visitors to the city live football and rugby matches onto a large
and the menu is certainly geared up to appeal screen.
to tourists. Aside from the obvious, diners can
Bertie’s will definitely be a huge hit with
enjoy black pudding scotch eggs, haggis spring
tourists, but it seems ‘the place to be for
rolls, haggis, neeps and tatties and deep fried
proper fish & chips’ will have plenty to attract
chocolate bars, with an Irn-Bru Spritz, Buckfast
locals too. (D. Spencer)
Bramble or a Butter Beer from the cocktail
menu. Berties Proper Fish and Chips
Beyond the Scottish gimmicks, however, Restaurant & Bar
the menu looks interesting and varied, with – 9 Victoria Street, Edinburgh EH1 2HE
smoked salmon, fish tacos, burgers, pies and – 0131 322 1000
fish curry on offer, alongside the predictable – eat@bertiesfishandchips.com
haddock and cod, battered sausage and
scampi. There is also a good offering for Opening hours
vegans and vegetarians – the vegan fish & Mon-Thu 12noon-10pm; Fri-Sat 12noon-11pm;
chips is made with aubergine, and there is Sun 12noon-10pmThe Orangery at
Out of Town Review:
10
Balbirnie House Hotel
L
ast year Mrs Bite was
sent a book ‘The Old
Stones – A Field Guide
to the Megalithic sites of
Britain and Ireland’ and a visit
to Balbirnie House gave Mr
Bite and I a chance to visit one
of the listed sites. The Druid’s
Circle is on a woodland walk
from the hotel, past the golf
club and near Balfarg Henge. A
pleasant post breakfast walk.
peppercorn sauce. It came medium-rare
Balbirne House Hotel is an A listed Georgian
rather than as requested (rare) and the sauce
country house set in 400 acres of Parkland.
needed more oomph but note the price £15.95
Inside it is plush and comfortable. Plump
is hard to beat.
sofas invite you to relax in front of the fire
and admire the Scottish colourist artworks. The fish stew needed a little extra Provençal
Vases of flowers and earthy colours reflect warmth and the fish skin was slightly flabby
the Scottish landscape. Our bedroom retains but the stock had a good deep layered flavour
some original features. and the cabbage was wilted al dente to retain
flavour.
The 'Orangery' restaurant is decorated in
shades of silver, copper and chocolate. Valhrona Chocolate Tart with caramel mousse,
gingerbread ice cream was well-presented and
Its menu lists classic dishes which at first,
had all the deep, decadence you want from
glance look unadventurous.
such a pudding. The cheese plate comprises
Mushroom Tart had a crispy pastry case and exclusively Scottish Cheeses.
pungent flavour, a drizzle of aromatic truffle
The Orangery is a beautiful restaurant in
oil enhanced an already tasty dish even more.
stunning surroundings great value and well
Mr Bite had Smoked Salmon Roulade with
worth a trip for lunch or dinner. (S. Wilson)
delicate, sweet curried crab, pickled fennel
and apple and coriander salad. These starters
both used great local produce cooked with Balbirnie House
skill. – Balbirnie Park, Markinch Village by
The main course for me was Peterhead Glenrothes, Fife KY7 6NE
Cod with shellfish bouillabaisse, broth and – 01592 610066
bak choi. Mr Bite had the rump steak with – www.balbirnie.co.ukReview: Bridgend Farmhouse
Seasonal food in a community setting 11
T
his restored farmhouse The food we eat is 60% intercepted,
stands brilliant white that is surplus food that was on
against an azure January its way to landfill. Bridgend uses
sky. An outdoor area has a pizza Fareshare, a scheme that redistributes
oven, workshops and allotments such surplus food from leading
but only a few people are milling supermarkets but this can often
about. New Year is a time for result in extra white sugary goods.
repair and renewal. How apt, as Such foods are produced as loss
Bridgend is a community-owned leaders by the shops resulting in
charitable organisation focused waste.
on learning, eating and exercise.
Donna, however, serves seasonal dishes and
I go inside for lunch with Donna McArdle who so is canny about what fills the cupboards. A
runs the café. network of local suppliers such as Greencity
Wholefoods and Bon Accord Drinks help with
The space is light, airy and welcoming with
this.
splashes of colour from local artwork. I catch
Donna between lunchtime service and a Don’t panic though there are still home-baked
meeting with funders. She has set up numerous treats.
community initiatives such as Real Junk Food
I enjoy a fruity, buttery blueberry, lemon
Project Scotland that is a working partner with
and white chocolate cake cooked by Bite
Bridgend.
contributor, volunteer and former Great British
Between mouthfuls, Donna explains that social Bake Off contestant Lea Harris. Donna and
isolation, engagement and nurturing underpin team have made springy apple and sultana
the ethos at Bridgend. The café is resourced by scones, raisin and chocolate Tiffin and vegan
volunteers who learn cooking and other skills flapjacks. My bill comes to £6.
and receive qualifications such as food hygiene
Bridgend is on the edge of Craigmillar Castle
certificates.
Park and a walk followed by Sunday Roast
I choose the chicken salad with butternut beckons. Donna plans to start serving them
squash, spinach, red peppers and tomatoes. from March 8.
The bird is juicy, the squash neither mushy
Meantime pop in to nurture yourself and your
nor too firm. It's a fresh, colourful, seasonal
community with some tasty food. (S. Wilson)
plate of food. Donna has baked potato that's
cooked flesh has been scooped out, mixed with Bridgend Inspiring Growth
goat’s cheese and sweet red peppers. Grated – Bridgend Farmhouse, 41 Old Dalkeith Road,
cheese on top, it is returned to the oven until Edinburgh EH16 4TE
the cheddar bubbles orange and brown and – 0131 564 0068
dribbles down crispy skin. – info@bridgendfarmhouse.org.ukQ&A with Jack Monroe
12 Jack Monroe, the journalist, author and food poverty campaigner, appeared at Edinburgh
Wellbeing Festival at The Assembly Rooms last month. Mrs Bite and contributor Tracy Griffen
put some questions to her. Thanks, Jack for taking time out of your busy schedule to answer our
sometimes tricky, sometimes plain nosey questions.
If you could wave a magic food slashing the very support systems that help
wand, is there one policy or law you children from disadvantaged backgrounds to
would implement to eradicate or help thrive.
alleviate food poverty?
You have Cypriot heritage – what are
Abolish the Tory Government and put in your favourite Cypriot foods and/or
a coalition of Greens, Lib Dems, SNP, Plaid dishes?
Cymru and Labour. Minus Kate Hoey. That’d
Moussaka, avgolemono, koupepia, kokkinisto
be a start.
are the foods of my childhood.
What is your favourite or most useful
What is your favourite snack for kids?
kitchen utensil?
My boy likes apple crisps, which is lucky I
My hands.
guess, and crackers with spready cheese. When
What do you think is the tastiest way we are out and about, I get him baby food
to cook a turnip? snacks like Ella's Kitchen pouches or similar, as
at least they aren't pumped full of nonsense.
Pickle it! Finely slice it very thinly and blanch
it in boiling water for two minutes. Drain half Name a few tasty dishes you can cook
the water away and replace with white vinegar based on a tin of tomatoes.
- [pickling vinegar is cheap] - and a tablespoon
Soup, curry, chilli, gazpacho, pasta sauce,
of sugar, a few pinches of salt and some spices
lasagne, bolognese, puttanesca, panzanella…
of choice. Mustard and garlic are excellent
choices! Pop in a clean jar, making sure the What will be our national post-Brexit
pickling liquid covers the turnips all the way to dish?
the neck of the jar to knock any excess air out.
Rat soup, probably.
Leave for a week before enjoying.
What is your go-to/must-have booze
What do you think the long term
for cooking and how do you mostly
implications of food poverty are for
use it?
our children?
None, I’m sober.
Social isolation, illness, fewer life choices, etc.
Social mobility in this country is an absolute Do you think every citizen should
joke; our politicians pay lip service to it while have ‘a right to food and if yes why?I believe you have recently
become vegetarian, what are
your reasons and what do you 13
miss (if anything)?
I still cook with meat and fish for
work so I can't reasonably describe
myself as vegan, it pisses ‘real' vegans
off. But I am writing a veggie and
vegan cookbook and think that if
we all reduced our meat and dairy
consumption a little, it would
make a significant difference to our
personal health and the health of our
environment. We don't all have to do
everything, but we can all do a little.
Which TV Chef do you most
admire and why?
Nigella Lawson, Jamie Oliver, Sabrina
Ghayour, all for doing their own thing
in their own way and not conforming
to the bullyboy nature of the kitchen.
What is your idea of a romantic
meal?
Something I haven’t had to cook
Yes, because food is a fundamental human myself!
right and it’s an abomination that people in What is your favourite breakfast?
the sixth richest economy in the world are
starving. Pancakes. At the weekend I make dozens of
them for my family, and we all take them
Your recipes are great – where did you back to my bed for a picnic, cuddles, and the
learn to cook? newspapers. It's a blissful family routine and
I taught myself, starting with the backs of pasta one I hope we continue for many years to
sauce jars and writing the ingredients down, come.
then through experimentation and research. I What did you focus on at The Well-
used the BBC Good Food website a lot, Jamie’s Being Festival?
30 Minute Meals, and an old second-hand
Gordon Ramsay book, so I learned from the The place that food has in our emotional
best! wellbeing as well as physical and mental.Review: Merienda Small plates, shared
14
S
troll the cobbled streets of North West Campbell says. “We wanted the salsify to be
Circus Place and you’ll come across a stand-out item, so we chose a light parsley
Merienda. Aka a light meal (if you risotto, which boosts its earthiness without
happen to be in the Mediterranean). Aka the overpowering it. The other ‘oyster’ we serve
Mediterranean-inspired newcomer on the in the dish is an oyster mushroom and they all
Stockbridge dining scene. combine really well.”
The fading afternoon light streams through The wine: Picpoul
the eatery’s floor-to-ceiling windows, white
Merienda’s wine list is sourced from the
tables and chairs placed strategically around
Mediterranean, tying in to the restaurant’s
the relatively small space. The bar area, whisky
bottles lining the shelves, leads
straight into the kitchen, chefs
Campbell Mickel and Robbie
Probert visible as they work.
The menu the pair create is
intriguing: constantly revolving
small plates – up to 30 at any
one time, which change every
four weeks. Part of the ethos of
Merienda is communal dining – the
ability to pick and choose small
plates to share. This allows you to
try a few things on the menu rather
than one main meal, in a sense
creating your own tasting menu.
The dish: parsley risotto,
salsify and oyster mushroom
Take the parsley risotto, salsify
Photograph: Richard Chaudhry
and oyster mushroom, neatly
presented, a mini work of art,
really. “This dish is braised in red
wine, vegetable stock, honey, star
anise and garlic, then twice cooked
by roasting it off with butter
(which gives it a sticky, unctuous
glaze and a slight oyster flavour),”culinary roots. The options are versatile to accident that it’s burnt! The caramelised bark
pair with the variety of dishes and flavours gives the dessert flavour and texture.”
on offer. (K. Wilkins) 15
One example: Picpoul, l’Equilibristes,
Languedoc, France 2016. The producers of the Read our foodie Q&A on the Bite website:
small estate purposefully select grapes that bit.ly/CampbellMickel
allow them to create unique, organic cuvées
such as this one. “Florent (the winemaker)
steers away from added sulphites and
Merienda
intervention techniques, instead allowing the – 30 North West Circus Place, Edinburgh
grapes to define the wine,” says Campbell. EH3 6TP
– 0131 220 2020
The question to Campbell: which
– enquiries@eat-merienda.com
flavour do you enjoy the most?
– eat-merienda.com
“That’s like asking, ‘Who’s your favourite child’.
That said, one of my favourite flavours right
now is our burnt cheesecake with caramel Opening hours
Grand Marnier mandarins, boosted with a little Mon & Tue closed; Wed-Sat 12 noon-2.30pm
bit of Madagascan fresh vanilla. And it’s not an and 5.30pm-9.30pm; Sun 12 noon-8pm
Great Grog TICKETS
£8/10
Beer Fair greatgrog.co.uk
1-5pm • 30/03/19 • ST Peter's Church Hall, Lutton Place
Please note tickets not available on the door and Valid I.D may be asked for if you
look under 25Mrs Bite chats to Larah Bross
16 (aka Mama Bross)
Why bagels?
Because I spent 13 years craving them and
decided Edinburgh needed bagels!
What’s your favourite filling?
Our Montreal bagel (cream cheese, lox,
pickled red onions, capers, dill & lemon).
What makes your bagels special?
They are Montreal style so they are not those
big, puffy, doughy New York bagels. They’re
dense and the perfect size for breakfast or
lunch. They’re boiled in honey water and they
have a touch of Canadian magical maple syrup
in the dough.
You have three shops now what do
you do in your ‘spare time’? It’s Valentine’s Day soon – what
Any spare time I get (which is RARE) is spent filling would you recommend?
with my family. Two girls, a dog and a very We call Valentine’s Day “Cheesemonger Day’
busy photographing Scottish man. so I would highly recommend a few bagels and
Who would you most like to eat bagels a cheese board – some wine and a DIY night.
with? But we’ll be doing the Nutella, cream cheese &
Anyone I have a meeting with strawberry special in the shops.
Anyone who’s hungry
Anyone that says ‘yes’ after I say ‘you want a
bagel?’
What is your ambition?
To love past this tax return!?
To retire in the south of France
To become the world's leading bagel lady.
What is your idea of a romantic
dinner?
Rooftop terrace, sunset, Bubbles, a babysitter,
candlelight, and a witty & charming French
waiter.What is your favourite food, APART What would you order for a last meal?
FROM BAGELS?
This will probably sound awful but chicken
Magic mushrooms 17
wings! Which are also very hard to come by What is the one item you would take
in Edinburgh (Nightcap on York place have to a Desert Island?
them aced) . WiFi
What is your favourite restaurant or What is your fave holiday destination
bar in Edinburgh and why? and why?
The Kitchin will always be my favourite Bermuda – Pink sands, perfect beaches,
restaurant. It was my first job in Edinburgh and sunrises, sunsets, the people are chill and
Chef Tom Kitchin taught me everything I know welcoming. It’s a dream!
about food (minus everything I know about
bagels).
Larah Bross has bagel shops at Portobello,
And elsewhere? Leith Walk and now at 19 Queensferry
Civerinos (best pizza in town and I feel like I’m Street in the West End.
back in NYC).
hairby
boom
barbering/hairdressing for men and
women, sister store to Boombarbers
which specialise in all aspects of
hairdressing. Free consultations.
INAA AWARD FOR BEST
BARBERS IN SCOTLAND
136 Bruntsfield Place
EH10 4ER
0131 229 5566
www.boombarbers.co.ukReview: Gaucho Breakfast beats
18 Eggs Royale. A DJ. An Argentinian everything, twice, if you have
leitmotif. Dark, classy decor. space.
Four ingredients that may not The Argentinian theme is woven
be obviously linked. Yet, when it into the subtle twists on classics.
comes to Gaucho, the four are Alongside the eggs royale is the
intrinsically combined, mixed Gaucho benedict: same but with
together to add Argentinian flair salted beef (it’s delicious). There’s
to St Andrew’s Square. also a baked provoleta, for instance
– a delicious mix of caramelised
The restaurant may already be
onions, oregano, aji molido (ground
familiar to Londoners: its steaks are
red pepper) and sourdough toast.
served across the city (The 02, Charlotte Street,
Tower Bridge). For those in the Scottish capital, A third – and for space purposes, final –
however, Gaucho opened at its prestigious element is the timing of Gaucho’s Electro
Edinburgh address in November 2017. brunch: Saturdays from 11am to 4pm. If you
fancy endless choripan sandwiches and smashed
And, while Gaucho may be known for its fillet,
avo breakfast at 3pm, this is your venue.
it’s now making inroads into the brunch market.
Included in the £39.95 price are four drinks
But this is no ordinary brunch. Take its name,
of your choosing, tying into a lovely boozy
for starters: Electro.
brunch vibe: sparkling Argentinian wine,
Read: dance music. bloody Marys, Aperol Spritz. If you’d prefer
The DJ over by the bar subtly but four premium drinks – pornstar or espresso
controversially plays background beats. This martinis, Chandon rosé – it’s £49.95 per person.
goes against the usual muted late-breakfast We say: the smashed avo and sparkling wine
feel you’d expect. But here, it works. It ties in and electro beats means it’s well worth it. Bring
well with a boozy girls’ brunch, a morning out us that avocado. (K. Wilkins)
sans the traditional tea.
Random fact: a gaucho is a nomadic South
The menu itself is another twist. I’d had a squiz American horseman, similar to a cowboy.
at what to expect beforehand and already
decided on smashed avo on toast. (It’s one of Gaucho
my favourites, okay?) But this isn’t dubbed a – 4a St Andrew’s Square, Edinburgh EH2 2BD
feast for nothing: the food, I was pleasantly – 0131 278 3410
surprised to discover, is unlimited. Bring me all – www.gauchorestaurants.com
the avo!
The sizes are manageable, too. I was initially Opening hours
expecting a single but decent-sized serving; this Restaurant: Mon-Thu 11:30am-11pm; Fri and Sat
was more of a sophisticated, served-to-your- 11:30am to midnight; Sun 11:30am-11pm
table-with-style buffet. You can try absolutely Electro brunch: Sat 11am-4pmBeer: Back to the Eighties
Cross Borders Heavy 19
W
ay back in have been times when a
the mists of customer has asked for
time, when something of that ilk,
what is now the Scottish and I’ve had nothing to
Parliament was an offer among the several
abandoned brewery and hundred beers in the
pubs still reeked of baccy, shop.
I was a fresh-faced art
Thank heavens then for
student determined to
Dalkeith’s very own Cross
drink my way around
Borders brewery who are
Edinburgh in as cost-
keeping the malty flame
effective a fashion as
alive, with their own
possible.
80/-, The Heavy.
Back then, spending an
Over Christmas the Heavy
evening in the pub was
was promoted to part of
actually a reasonably
Cross Borders core range,
cheap night out, and
a move which should see
drinking options were
it available at a lot more
far more limited than
pubs and offies in 2019.
today, so when you found a beer that worked
for you, chances are you would be drinking a It’s a lovely beer; A deep, burnished, amber red
whole lot more of it before kicking out time. colour with a proper head of fine off-white
foam. Somewhat fruity on the nose, with
Most pubs would offer Deuchars, Guinness,
aromas of dried peel, quince, and earl grey
Belhaven Best, a range of interchangeable
and ginger nuts. The palate is medium weight,
lagers and if you were lucky an eighty shilling.
clean and superbly balanced; with sweet
I would tend to gravitate towards the 80/- caramel notes, mild bitterness and a definite
(possibly because it was always among the (but not at all unpleasant) metallic zing of
cheapest offerings at the bar) and nine times acidity on the finish.
out of ten this would mean a pint of Caley.
At a smidgen over 4%, it is eminently boshable,
Sadly, Caledonian Eighty Shilling has since and a 33cl tin should set you back about £2.50.
rebranded itself as “Edinburgh Castle” and is
I’m writing this on Burns night, and I can attest
nowhere near as ubiquitous as it was twenty
that a mild, fruity beer like this is what is
years ago. Malty, session strength beers, with
needed to wash down a salty, fatty dish like
only a delicate hop character, are far from
haggis (handy that). (J. Wrobel)
fashionable these days: To my shame, thereQ&A with Dr Michael Mosley
20 A book and digital programme The
Fast 800 have been published by
award-winning TV medic Dr Michael
Mosley.
Dr Mosley says that restricting calories
to 800 for two days a week can lead
to sustainable weight loss and doing
this every day for 12 weeks can reverse
Diabetes type 2 for some people.
Type 2 diabetes is linked to obesity,
and The NHS spends 10% of its budget
treating it. Dr Mosley reversed his own
diagnoses with the 5:2 Diet.
The online programme has a team
of healthcare experts to provide Why is 800 the ‘magic number'?
support and engagement for those "I introduced the 5:2 in 2012 based on data from
participating.* It can help you slim animal studies. Subsequently, studies on humans
down, supercharge your health and showed that 800 calories could result in rapid
advocates Mediterranean-style eating. weight loss and remission of diabetes 2. Professors
Despite there being no long term Roy Taylor and Mike Lean at the University of
studies, science suggests there are Glasgow did a trial putting 306 people on an 800
benefits to fasting. Calorie restriction in calorie diet for three-five months. The disease was
rodents has led to neurogenesis (1) and put into remission in 46% of the group. The study
been linked to longevity in humans. led to NHS England committing to trial 5000 people
with diabetes 2 on an 800 calorie a day diet.
'Ginger', who is 52 with type 2
diabetes, fibromyalgia and high blood 12 weeks on 800 calories is challenging.
pressure said of The Fast 800, "After
"That's for people who want to reverse diagnoses.
doing the programme, there were
If you want to do 2 days a week, you will see the
dramatic changes. I had a 48-inch
results too. Our digital programme is designed to
waistline that now it is 43 inches. My
provide resources and support for people."
HbA1c(2) was at 7.9, and now it's at
7.2. My blood sugars went from 190 The recipes on your site have lots of
to 90-105, and I've lost 31 pounds. My veggies and lean protein but what can
blood pressure is normal, and I have people eat ‘on-the-go’?
never felt better in my life."
"When I spend long days filming I take shakes as
Mrs Bite spoke to Dr Michael Mosley. recommended in The Blood Sugar Diet. They haveno sugar and lots of essential nutrients." What one thing could the government
do to tackle obesity?
What do you eat for breakfast?
The Sugar Tax is good. Ironically if it works, 21
"Eggs, kipper, porridge with some bran or
we won't have data. In future, I think, we will
walnuts or full-fat Greek yoghurt with berries."
view sugar like tobacco. We need a holistic
Complex carbs, like rye bread, are approach to encourage everyone to reduce
healthy but would use up a good their intake. In Amsterdam, they have reversed
portion of the daily allowance of 800 childhood obesity and have had particular
calories? success with immigrant children in deprived
"Vegetables also contain carbs and fibre and fill areas.
you up. Real cocoa powder is one-third fibre,
and dark chocolate (look for a minimum of
70% cocoa solids) contains it too! The Fast 800. How
to combine rapid
Do you think fasting is for everyone? weight loss and
"No, and you should always consult your GP intermittent fasting
or health professional before embarking on for long-term health
any diet.” * by Dr Michael
Mosley, Published
You include people suffering from by Short Books,
depression as benefiting from The £8.99 in Paperback.
Fast 800, why?
*IMPORTANT –
"The Food and Mood Centre in Melbourne, Before starting
Australia found that a Mediterranean diet can any new diet or
help or even prevent depression." exercise regime it is
You recommend HIT (High-Intensity important to let your usual health professional
Training) for exercise but is know/consult your GP. The diet is also not
endurance exercise good too? suitable for under 18's, if you are breastfeeding,
pregnant, undergoing fertility treatment. For
"Everyone can get benefits by incorporating
those that are underweight, have an eating or
an element of HIT. So if you are running make
psychiatric disorder, have heart problems or
sure you include a 20-second sprint. My wife
uncontrolled blood pressure.
and I race each other up escalators. "
References/Sources/Links
Obesity is linked to poverty, and your
digital programme costs £99 – many (1) Podcast – Dr Rangan Chatterjee – Feel
people won't be able to afford it? Better, Live More #44 How to Grow New Brain
Cells with Dr Sandrine Thuret.
I want the NHS to adopt the programme and
hope to generate data that will encourage (2) HbA1c is your average blood glucose (sugar)
them to do this. levels for the last two to three months.Wine: Smith & Gertrude
22
W
hen Amy and Duncan Findlater
relocated to Edinburgh, they
already knew that they wanted to
create the kind of neighbourhood wine bar
they had experienced elsewhere, it was just
a case of taking the final plunge and doing it.
Inspired by the hospitality and wine scene of
Melbourne they gave up their jobs and set up
Smith and Gertrude. Now into their fourth
year, we catch up with them over a glass.
Smith and Gertrude captures a laid-back
vibe, the pared back setting is warmed by
Photograph: Uli Schade
candlelight and the obligatory vinyl collection
is now too big for the shelf, staff club their
tips together to add to the record collection
most weeks. It’s the kind of place where you
can pop in for one glass or stay for many.
The Findlaters are sparky, down to earth and
open about their wine journey. While Duncan
fell in love with wine while living in Italy, their to try everything, and learn as much as they
real inspiration comes from Melbourne. "In can. More so, they know what their regulars
Australia, we realised that you could be at a drink and enjoy delighting them “sometimes at
vineyard or in a wine bar and be learning while tastings we’ll try a wine and just know one of
drinking; it was a case of try, chat, learn, enjoy our customers will love it” smiles Amy.
– so different from the UK”.
This year sees them collaborate with various
This forms part of Smith and Gertrude’s DNA, similar-minded businesses, book clubs with
their list is eclectic, and reflects their tastes Golden Hare are sold out until June, and a
and changing palates. They use their three series of supper clubs with Jess Eliot is on the
glass flights to tell stories about the wines cards.
and introduce customers to wines they would
February has a focus on South African wines
never usually get to try – at times including
with some new wines on the flights. Exciting
scarce bottles or pricier wines that customers
times now dry January is over. (N. Welch)
probably wouldn't buy by the glass.
There’s something immensely personal about Smith & Gertrude
Amy and Duncan’s connection with wine, – 26 Hamilton Pl, Edinburgh EH3 5AU
they are enthusiastic about everything on – 0131 629 6280
their list, something which they infectiously – smithandgertrude.com
share with their staff, who are encouraged – drinkwidely.co.ukReview: Bacco Wine God of pleasure
23
B
eing Italian, my favourite wine bar in
the 'burgh' is Bacco named after the
Latin god of wine, harvest and more
generically, pleasure. This gives you some idea
of what to expect!
The place is small, warm and intimate. Walls
are hidden by endless bottles of wine, wine
accessories and parts of wine cases while
tables are carved from chunks of wood and
candles are always lit to create a relaxing
atmosphere.
The selection is entirely Italian, and shelves are Present patrons Silvio and Vera kept the mid-
organised by region so you might find famous week tradition and enriched the events calendar
wines from Piedmont or gems from Sardinia with the ‘mid-month aperitivo’. If you like to chill
like the Cannonau. out with your pals after work while nibbling and
sipping, this is an evening you can't miss. For only
Staff are friendly and informed and can help
£5 you get a drink (house wine or beer or spritz), a
you choose the perfect wine for a toast or
lavish buffet including meatballs, pasta, arancini,
dinner as the bar doubles as an off licence.
and the full-on Italian vibe.
This also means you can indulge in a bottle at
retail price, just add £4 corkage. Cheese and Bacco Wine is also available for customised
charcuterie boards made from Italian produce wine tastings, private parties and corporate
also encourage you to stay and relax. events. Cin Cin! (E. Vanello)
The Wednesday Tastings are an excellent
opportunity to taste four wines for £10. Bacco Wine
– 136 Dundas St, Edinburgh EH3 5DQ
Since its opening five years ago under the
– 0131 281 1375
Tuscan eye of Valerio LoCoco, the ethos has
been to spread the knowledge of Italian wines, Opening hours
and an affordable tasting was pinpointed as key. Mon-Sat 12pm-11pmOff the Trolley: Top Hats
24
I
f you grew up in these
parts, you'll know about
top hats. Beloved in
bake sales and children's
parties, the top hat is a
staple of childhood. But
you may not realise that
the top hat is a local treat
and a particularly Scottish
delight.
To the uninitiated,
the top hat is a small
paper case filled with
chocolate, topped with a
marshmallow, and crowned
with a Smartie. They
usually retail for about 10p a pop at your local
the marshmallow, to which we now turn.
school fayre, and they almost always sell out
before anything else. They are, quite frankly, Your choice of marshmallow is essential.
the most delicious thing ever. Full-size ones can be a bit big. Mini ones are
too little. You need to find a middle-ground
And they do seem to be uniquely Scottish.
kind of size, and then buy lots – more than
Indeed, I'd never seen top hats before I moved
you think you need, because you will have
here, and my (un-scientific, Google-based)
chocolate leftover, and you can never have
research found love letters a-plenty from
too many top hats.
north of the border. Recipes too, but you
really don't need one. They really are the Finally, your topping. You can't go wrong with
easiest things to make and require only three a Smartie, and while you can try different
ingredients and a steady hand. things on top, don’t. After all, you don’t want
to mess with tradition too much. Now all you
There are, however, some decisions to be
need to do is melt your chocolate, spoon it
made. Size is the first: petit-four size, or
into your paper case, pop the ‘mallow on, and
larger? (Petit-four is the correct choice.) Then
top with the Smartie.
your base chocolate: Dairy Milk is reasonably
traditional, but you can go wild here. Dark I’ll be making top hats this month for my
chocolate or chocolate with popping candy daughter’s birthday party. If I make enough,
are both good if you want to change things up. the children might get some too. After all, I’ve
However, I'd avoid the strawberry-flavoured got a lifetime of missed top hats to make up
chocolate I once had: not complementary to for. (R. Edwards)Review: Daring Burgers and BRGR
25
I
f I get another press release for plant-based
meals, products for Veganuary, I think I may
just climb into my compost bin and be done
with it.
As someone who eats her greens and is
sympathetic to the environmental, health and
animal welfare concerns around not eating
meat I began to wonder why Veganuary grated
on me.
An invite to sample Daring Burgers forced me
to crystallise my thoughts.
I am uncomfortable with the opportunity
Mr Bite had the Daring Chilli Cheese Burger
it provides for the promotion of processed
while I tried the Daring Cluck-Free Burger. Real
foods over real food, beans and vegetables.
chicken is something I would never usually eat
I think we should all eat a little less meat
unless I know it is organic and free-range and
and a lot more veg and feel that this un-
I am not a huge burger fan either. I aim to eat
sexy moderate stance is probably the most
some good quality local meat when I am able
pragmatic way forward.
or use it for flavouring. Mr Bite likes his meat.
However, I appreciate also that fake meat So with our cards on the table, we tried to
may be a preference for some of the UK’s keep an open mind.
estimated 3.5 billion vegans.
The brioche buns had a shiny golden dome
Daring Burgers are made from wheat protein and didn’t fall apart but would benefit from
(46.7%), and various thickening agents, spices, slight toasting. Crispier onions and lettuce
herbs, vitamin B12, iron and zinc are added. would help with the texture of this meal in a
They are 300 calories for 100 grammes and bun too. Sweet potato fries were okay. The
contain no palm oil, genetically modified actual wheat protein we found tasteless, and
organisms, hormones or antibiotics. despite the reasons people have for choosing
Mr Bite accompanied me to BRGR in Nicolson to be vegan, the taste will remain a crucial test
Street where the burgers are currently for many folks.
available. Daring Burgers is a start-up run by For a plant-based meal, we would prefer
Ross Mackay from Glasgow, and business a bean burger or one made from actual
partner Eliott Kessas, a former corporate vegetables (Mrs Bite makes beet burgers).
banker from Paris. If you are curious, it is worth
Having said that, if you are vegan wanting a
investigating further the interest big business
faux meaty burger experience, a Daring Burger
is currently taking in plant-based food (Bill
at BRGR awaits you. (S. Wilson)
Gates went vegan a few years ago).CNM COLLEGE OF
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Gingerbread Pancakes 27
A gluten-free, dairy-free, vegan pancake batter!
Dry ingredients:
Makes 4 pancakes
225g buckwheat flour
1 tsp ground cinnamon
½ tsp ground ginger
Pinch ground nutmeg
1 tsp baking powder
Pinch baking soda
Pinch of sea salt
Wet ingredients:
1 flax ‘egg’ (1 tbsp flaxseed To make:
meal with 3 tbsp water) • Make the flax egg: whisk the flaxseed and water thoroughly
300ml oat or coconut milk and leave to thicken for 5 minutes before adding to all the wet
4 tbsp black treacle ingredients in a small bowl. Beat.
3 tbsp coconut oil, melted • Mix all the dry ingredients together in a separate, large bowl. Create
CNM recommends the use a well in the middle and beat in half the wet ingredients to create
of organic ingredients. a smooth thick batter. Whisk in the remaining wet ingredients until
just combined. Leave the batter for 15 – 30 minutes.
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01342 410 505.What's in Season: Mussels with Fennel and
Chorizo
Musseling in on the Moules
28 1 shallot, finely chopped
A
1 small bulb fennel, finely
s you may know, my chopped (reserve the fronds for
lovelies, my dad was garnish)
a huge inspiration; the 4oz/100g chorizo, skin removed
other person who put me on and chopped
the road to gastronomy was 1 tblspn oil of choice
my mother. Unlike him, her 5floz/150ml dry sherry or white
influence wasn't as you might wine
expect – she was pants at 1lb/500g mussels, cleaned with
cooking. Rump steak would beards removed (pick out ones
get thrown into the oven for with broken shells or don't close
over an hour until it resembled when tapped)
shoe leather. If dad wasn't Double cream, optional
around for Sunday tea, I had to suffer the indignity of 1 lemon, quartered
eating tinned ham, instant spuds, lettuce, tomatoes and
cucumber served up with a good dollop of salad cream. Method
If I was lucky, there might be pickled beetroot too. • In a large pan, sweat-off the
To this day, there are some foods I can't eat (jellied eels, shallot, fennel and chorizo
cockles and winkles). It wasn't until my early twenties in the oil until soft – about 5
I ventured, tentatively, into trying mussels (these too mins.
came to the plate fresh from a malt vinegar bath care of • Add sherry or wine and
mum). I was smitten by the voluptuous bi-valves bathed simmer for another minute.
in herbs and wine. Sucking the plump morsels from the • Throw in the mussels, ram
shell became a regular ritual. on a lid, and shake the pan.
Like most seafood, mussels are fast food, from pan Cook for a few minutes until
to plate to gob in less than ten minutes. They are the shells open (discard those
accepting of many flavourings – spices, herbs, bacon, which won’t open).
veggies, wine, cider, and even beer. • Add cream if you fancy. Tip
into a pretty bowl, scatter
So what you waiting for? Real fast food, real taste, real with chopped fennel fronds
simple. (L. Harris) and lemon.
Lea writes OfftheEatenTrack.wordpress.com Serve with loads of crusty bread
@BakersBunny on and and butter
What else is in my basket?
Guinea fowl, partridge, hare, venison, goose, lobster, mussels, halibut, sea bass, winkles, wild salmon, clams,
cockles, oysters, forced rhubarb, purple sprouting broccoli, cauliflower, swede, spring greens, Jerusalem
artichokes, kale, celeriac, parsnips, rhubarb, blood oranges.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 The Shore – Next to the famous Fishers
Bao Buns, from Ramen to Pad Thai and a host of restaurant on The Shore sits this classic bistro
vegan and vegetarian friendly options. Boasting a from the same owners with wood paneling,
wide range of craft beers, spirits and wines - that huge mirrors, open fires and hearty satisfying
perfectly complements our bespoke cocktail food. The food is a creative mix of classic British
menu. Deals inc. 2-4-1 wings on a Wednesday dishes with a modern European twist. Set lunch
and 1 cocktail plus 3 dishes for £18. Open 4pm- Mon-Fri, 2 courses £15, 3 courses £18. Bar snack
late Wed to Sun. 7 Bernard Street, Leith, EH6 menu also available all day. Live folk and jazz
6PW - 0131 554 4053 Facebook @Misswoosedin musicians entertain customers in the bar on
Instagram @Misswoosedin Tuesdays and Sundays. Open everyday from
noon-late.
Bistros and Brasseries 3 Shore, Leith, Edinburgh EH6 6QW
– 0131 553 5080
Apiary – Heading up the ever-expanding
– www.fishersrestaurantgroup.co.uk
and thriving Newington dining scene, Apiary is
the bigger version of Three Birds. In an old Art Three Birds Restaurant – A firm
Deco bank building, the space is large and airy neighbourhood favourite in Bruntsfield, Three
with seating for up to 60 in intimate booths Birds is a pocket-rocket of a restaurant. Small,
or bigger groups. Daily brunch, lunch, dinner, cosy and busy, menus change every three
pre-theatre, served by knowledgeable, smiley months and daily specials add more choice.
staff. Look out for seasonal menu changes Famous for sharing platters and great wine
offering 2 days of half price experimenting! pricing, a warm welcome always awaits.
Mon-Fri 10am-3pm/5.30pm-10pm, Open Mon-Fri 12pm-2.30pm/6-10pm, sat-
Weekends 10am-4pm/5pm-10pm. sun 12pm4pm/5pm-10pm.
33 Newington Road, Edinburgh EH9 1QR 3-5 Viewforth, Edinburgh EH10 4JD
– 0131 668 4999 – www.apiaryrestaurant.co.uk – 0131 229 3252
@apiaryedinburgh – www.threebirds.co.uk @3birdsedinburgh
Educated Flea – Top to tail cooking, dressed The Walnut – Neighbourhood bistro on Leith
head to toe in tasty, to comfort or excite; Walk. BYOB (corkage) but Fully Licensed too.
pickling, smoking and preserving all done in- The best Scottish and British produce, real home
house. Super wee wine list, all on offer by cooking priced to please your pocket. Dishes are
different glass sizes, 500ml carafes, bottles or based on the best produce currently availableListings
30 so there are always tempting Daily Specials on complement the great food. Enjoy an excellent
the blackboard. Fresh bread baked daily. Lunch 2 range of whisky too in the ‘whisky snug’.
Courses £10; Dinner 2 Course £20; Sunday Roast 3 Outdoor terrace area. Simply kick-back, relax
Courses £20. 9 Croall Place – 0131 281 1236. and enjoy!
11 Bristo Pl, Edinburgh EH1 1EZ – 0131 285 1479
Fish and Seafood
Café Marlayne (Thistle St) – Opened
Fishers in the City – A spacious and stylish
in March 2000 this branch of Café Marlayne
space – the epitome of a classic city centre
follows in the footsteps of one of the many
eatery. Set in a converted warehouse on cobbled
tiny back street bistros found all over Paris. At
Thistle Street the contemporary surroundings
no more than 35 square metres it can change
offer the perfect venue for a casual lunch or
from the buzzing bistro at lunch time to a more
intimate night out. A firm favourite with locals
romantic, intimate restaurant at night. It has
and visitors for fabulous Scottish seafood.
a classic feel with wooden warm tones and
Set lunch & pre-theatre menu, 2 courses £15,
twinkling lights. Lunch served 7 days a week:
3 courses £18, everyday 12 noon-6pm. Open
Noon-5.30pm; Dinner served 7 days Mon-Fri
everyday from 12 noon-late. 58 Thistle Street,
6pm-10pm, Sat noon-10pm and Sun 6pm-10pm.
Edinburgh EH2 1EN – 0131 225 5109
76 Thistle Street – 0131 226 2230 –
– www.fishersrestaurantgroup.co.uk
www.cafemarlayne.com
Fishers in Leith – Has been the last word in
La Garrigue – Regional French Cuisine and
Edinburgh’s finest casual dining for 21 years. The
Terroir Wines from the Languedoc/Roussillon. A
original Fishers is nestled on the historic shore
restaurant where ‘Chef Jean Michel Gauffre brings
of Leith. Set in a 17th century watchtower it
warm Languedoc to your plate’ (Peter Irvine,
has two beautiful dining areas, the round room
Scotland The Best). Simple and stylish with the
and bar and the restaurant as well as outside
relaxed ambience of a French bistro and a firm
dining. All offer great atmosphere and, of course,
favourite with locals and tourists alike. Winner
fabulous Scottish seafood – Set lunch & pre-
of the Good food Guide Readers’ Restaurant of
theatre menu, 2 courses £15, 3 courses £18. Open
the Year 2010. Also Gordon Ramsay’s Best French
everyday from 12 noon-late. 1 Shore, Leith,
Restaurant 2010. THE ONLY French restaurant to
Edinburgh EH6 6QW
hold 2 AA Rosettes in Scotland, Open 7 Days for
– 0131 554 5666
Lunch & Dinner. 31 Jeffrey Street – 0131 557 3032
– www.fishersrestaurantgroup.co.uk
– www.lagarrigue.co.uk
French La P’tite Folie – Informal, bustling bistro
Bistro Du Vin – Inside Hotel Du Vin. with mixed clientèle. Favourites include moules
French inspired classics served in informal frites, steak frites, beef bourguignon, duck, etc.
cosy surroundings. Open for breakfast, lunch, Extensive wine list. Two course lunch is £13.50,
afternoon tea, dinner & famous Sunday brunch. noon-3pm. Dinner a la carte 6-11pm. Closed
Expert sommeliers have chosen the most Sundays. Large groups catered for, set dinner
quaffable wines from around the world to available. 9 Randolph Place – 0131 225 8678Listings
L’escargot blanc – First floor West End Indian
31
restaurant. Sit beside a window and reminisce
of the bohemian Latin Quarter or Marais district Lancers Brasserie – located in boho
of Paris. Provenance is paramount here and Stockbridge this Indian eatery has wowed locals
you can expect traditional French and Scottish since 1985. The name Lancers is inspired by the
owners great, great grandfather who made his
dishes such as garlicky Snails, Rabbit in Dijon
name as a cook in the Bengal Lancers. Whilst
mustard, Shetland lamb Navarin or Cassoulet,
proudly celebrating this heritage the restaurant
Îles Flottantes and Tarte Tatin. L’escargot blanc
has had a revamp and the menu is bang up-to-
is now accentuated by an elegant wine bar,
date. Enjoy traditional family recipes that use
which sits directly below the restaurant. The
local produce, try the Afternoon Chai (high
wine bar work directly with traditional French/
tea) or sip a delicious pomegranate martini.
Scottish producers to create a seasonal, artisan Open 12-11pm 7 days a week. 5 Hamilton Place,
offering, ensuring they’re behind each step of Stockbridge, Edinburgh EH3 5BA – 0131 315 4335
its hand-reared production. With each mouthful
of charcuterie and cheese you’ll taste a burst Japanese
of heritage, which is guaranteed to suit each
palette. The restaurant is open Mon-Thurs Harajuku Kitchen – Edinburgh’s most
12noon-2.30pm and 5.30pm-10pm. Fri & Sat authentic Japanese restaurant. Awarded one
12noon-3pm and 5.30pm-10pm. Closed Sunday. AA Rosette for its outstanding Japanese cuisine
and sushi, which is always “prepared with care,
The wine bar is open Mon-Sat 12noon-late.
understanding and skill, using good quality
17 Queensferry St – 0131 226 1890
ingredients.” The light, bright and relaxed bistro
– www.lescargotblanc.co.uk/#welcome
specialises in small dishes, ideal for sharing, such
L’escargot bleu – “French twist using the best as classics like Beef Tataki and Chicken Karaage
of Scotland”. The Auld Alliance is alive and well! to more unusual delicacies such as Salmon
Chef Patron Fred Berkmiller seeks out others Nanban, Gomadare salad and Takoyaki. They
that share this passion for excellence. Producers also offer a range of noodle and Japanese curry
of Scotland for 1st class quality meat, fresh dishes and a wide variety of freshly made sushi,
water fish, handpicked fruits and vegetables sashimi and maki – guaranteed to have you
whilst his partner Betty will proudly serve coming back for more. Mon-Fri 12 noon-3pm,
you Hervé Mons exclusive selection of French 5pm-10pm; Sat & Sun 12 noon-11pm. Catering /
cheese. Recommended by the Michelin Guide private functions available 24/7. 10 Gillespie
31 Listings and listed in the Best 5 Restaurants Place, Edinburgh – 0131 281 05 26
by Peter Irvine/Scotland the Best. Open Mon- – www.harajukukitchen.co.uk @Harajukukitchen
Thurs 12noon-2.30pm and 5.30pm-10pm. Fri &
Mediterranean
Sat 12noon-3pm and 5.30pm- 10.30pm. Closed
Sunday (open 7 days during August). Merienda – choose from 30-35 choices of
– 56 Broughton Street – 0131 557 1600 Mediterranean-inspired small plate dining. A
– www.lescargotbleu.co.uk/#welcome changing monthly menu comprises a range ofYou can also read
