Written by locals! September 2018 - Local Independent Award Winning - Bite Magazine
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Written
by
www.bite-magazine.com
September 2018 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
Mark Earl
Rachel Edwards
The Go-Between
3
Lea Harris
Eleonora Vanello 04 Salt 'n' Sauce
Nikki Welch 07 Review Jules Verne Brasserie Française and Café
Sharon Wilson
James Wrobel 09 Review Honeycomb
11 Review Lioness of Leith
Front Cover 12 Review Hervé Mons Cheeses at Bar à Vin
Thanks to Simone Hilliard
Photography and Jules Verne 13 Review Rosevear Tea
Brasserie Francaise
14 Chocolate with Sebastian Kobelt
15 Review Roseleaf Bar Café
17 Review Edinburgh Food Studio
18 Wine Cotes Catalanes, L'Art Du Vin
19 Review 83 Hanover Street
21 Review 27 Elliot's
22 Beer The Childcatcher
23 Cocktails Verdant Gin
25 Food for Health with CNM Watermelon Gazpacho
26 Off the Trolley Betty's and the Fat Rascal
27 What’s in Season Deborah Firth, Award Winning Cook
28 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.
4
Salt ‘n’ Sauce
A wee sprinkling of what is happening this month
If you need an
excuse to uncork
some Rioja this
Autumn the Marques
do Caceres range
is worth a look.
Mrs Bite tried the
2012 Reserva which
after 20 months in
French oak barrels, offers superb finesse and
complexity. Toasted blackcurrants, refined oak
and sweet spice all work together to give it its
intense, dark colour. RRP: £13.49. The youngest
of the reds, the 2014 Crianza presents a fresh
bouquet of red berries with a touch of spice.
!
tings
RRP: £9.49. Available from
Gree
www.drinksupermarket.com
Welcome to the September Issue of our
wee magazine. We have some really good
restaurants featured this month and also
lots of tasty recommendations for you to Bumblezest – Mrs Bite was sent some of
fill your cupboards and wine racks with. these interesting little concoctions to sample
September is very possibly the best month recently. Made with all natural ingredients
for produce with abundant supplies of fruit they give a quick boost of nutritional
and veg available so make the most of local goodness. The basis of all of the five bottles
shopping, allotment and garden harvests is half a lemon and then ingredients such as
and box schemes. Mrs Bite has an apple turmeric, ginger, charcoal, lavender, spirulina
crumble in the oven as we speak … better are added; cute, tasty and potentially a good
dash … way to increase your dietary diversity.
5
Harajuku Kitchen, the Japanese restaurant in
Tollcross are now providing outside catering for
Tea of the Month from corporate events, parties and conferences. A healthy,
Rosvear Tea tasty, colourful alternative to the usual curled up
Turmeric Orchard – Delicious sandwiches.
and Healthy! Turmeric, with its
proven strong anti-inflammatory Did you know that only
and antioxidant properties*, 43% of our cells are human?
combined with apple pieces, The rest is bacteria and
orange, mango and much more give microbiome. Research
this naturally sweet and fruity drink increasingly shows that
an intriguing spicy twist. A delight our gut is the all important
to drink and, with its bright yellow epicentre of our health and
colour, Turmeric Orchard brings the we need to fill it with good
sunshine inside. Try it hot or cold bacteria. One way to do this
brewed... is with fermented foods like
*Studies have shown it to have sauerkraut, pickles, kimchi, kefir and kombucha. Try
positive effects on conditions like Equinox Kombucha which is unpasteurised with
Alzheimer's, depression and cancer. live cultures and available in four flavours.
Vegan Tipples is a locally based company (Leith) that started this year as a
one stop shop for quality drinks and a place where vegans can buy animal free
wines. But Vegan Tipples is not just for vegans and vegetarians as their wines also
appeal to people who are unaware as to the products that are used in the fining
process such as eggs, milk, Isinglass (fish bladders) and sometimes even Gelatine.
A lot of the producers Vegan Tipples use are small, family owned businesses who
have complete control over production from beginning to end. There is a trend
to try veganism even for a couple of days a week and these drinks should complement that life style
choice very successfully. For others these are simply unique quality wines from small producers that
are mostly unavailable in supermarkets and off licenses. www.vegantipples.co.uk
Get Edinburgh Gin delivered to your
Where to Drink
door in one hour!
Beer is the ultimate
6 insider’s guide with 500 Lazy to some, genius
of the world’s most to others, no matter
revered brewers and what your opinion,
beer experts sharing pre-mixed cans are
their knowledge of life-saving in moments
over 1600 listings across of need.
more than 70 countries;
When dashing into
one for Christmas for
Waverley’s M&S for
the Beer Geek in your life.
crucial train journey sustenance or soaking
up a rare ray of Scottish sunshine on the
Meadows, buying a bottle of gin and some
A decent sparkling wine is perfect for
luke-warm Schweppes simply won’t do.
Christmas parties and it’s always interesting
Hallelujah for pre-mixed cans!
to taste something different. Pongracz Brut
is made in the Méthod Cap Classique and Of course you’ll find the usual suspects
from South Africa. This wine is delicious on everywhere (Gordons, Pimms, Smirnoff) but
its own, or with fois gras on toasted brioche, your moral support-local driven conscience
which enhances this Brut’s delicate yeasty (not to mention discerning tastebuds) can
notes or event with roast turkey where the now be satisfied by Edinburgh Gin’s latest
nutty overtones complement the swhite cans.
meat flavours. Also Pongrácz Rosé, pairs
Let us introduce The Edinburgh Gin Rhubarb
perfectly with a bread and butter pudding
& Ginger; a well-balanced, delicately
has a gentle salmon-pink hue with red berry
spiced blend of sweet Rhubarb & Ginger
and juicy blackberry notes. Amazon.co.uk
Gin liqueur mixed with a fiery ginger ale
£34 for 3 bottles.
whilst The Edinburgh Gin & Tonic is made
with their award-winning juniper-forward
Badger Beer has London dry gin complemented by crisp tonic
launched The Wicked water. Both down right delicious, ready-
Wyvern, a West Coast- to-drink refreshments are made even more
style IPA. The new beer instantaneous by Drinkly, Edinburgh’s one
marks Badger’s debut hour chilled drinks delivery service.
into 330ml cans and is Showcasing over 750 products, Drinkly brings
brewed with Amarillo, the world’s best bar to your front door in
Cascade and Mosaic under an hour. Perfect for last-minute gifting,
hops. The 5% ABV beer impromptu parties, mid-match refills or just
has a bronze colour and when thirsty.
a citrus aroma of zesty grapefruit, a bitter
hop character and a dry finish. Available Head to www.drinkly.co.uk to browse, buy
now in 330ml x 6 cans in Tesco stores and try Edinburgh Gin’s scrumptious new
nationally, with an RRP of £6. cans.
Jules Verne Brasserie
Review:
Française and Café "On y va!" 7
E
dinburgh loves a new salad leaves as spread on the
restaurant and this homemade bread and Mr
year the city has seen a Bite had pigeon with wild
gastronomic expansion to rival mushrooms and cranberries. The
the infamous Mr Creosote’s plump fruity berries providing
waistline in Monty Python’s The balance to the iron rich bird and
Meaning of Life. earthy fungi.
From the chain restaurants I don’t quite know how to tell
around St Andrew Square to the you readers that after two
independents in Leith – some substantial courses Mr Bite,
have opened with much brouhaha, henceforth to be known as Mr
others have been quieter. Creosote, had the audacity to
order and consume a chocolate
Jules Verne, formerly Café
and peanut crunchy bar topped
Marlayne, popped up casually
with Lyon red praline in caramel
in the summer and Mr Bite and I
sauce. When I mentioned this
went in for a spot of supper.
to Frederic he commented “Oh
It’s a café as well as a brasserie I love this dessert it’s like a giant
and everything, including show snicker bar, did you taste it?”
stopping cakes, is made in-house; from moules
I replied that ‘I just couldn’t’. I did however,
frites to macarons, from duck to dauphinoise all
manage a toothsome pear and caramel
your Gallic faves are here.
entremet in caramel sauce avec un petit
Owner/Chef Frederic Deprez tells me the duck chocolate macaron sat like a Chanel pill box
is cooked for 20 hours in the Sous Vide. Mr Bite hat on top of the dessert.
ordered it and the gamey texture and flavour
The French don’t hold back when it comes to
was wonderful with a forkful of roast fig and
the good things in life and neither does Mr Bite.
a drenching of cumin and honey sauce. The
dauphinoise were exactly the right – neither This new addition to the top of Leith Walk
too firm nor too soft – consistency and as provides great value classic French food. "On y
sublimely garlicky and creamy as they should be. va!" (S. Wilson)
Sauces, creams and jus are one of the reasons
I love French food and the prominent Ricard
Jules Verne Brasserie Française
sauce with my scallops didn’t disappoint. & Café
– 13 Antigua Street, Edinburgh
Starters had been beetroot cured salmon – 0131 629 2670
and salmon rillettte, both just as good with – Open 8am-10pm
Review: Honeycomb Buzzy corner of Bruntsfield
9
S
ometimes an eatery And then we were on to
slips under your cakes. I was astounded that
radar - yes it can such impressive creations
happen. are all made in-house on
a daily basis in addition to
So a nudge from a
everything else that has to
PR and a ‘thumbs up’
be done.
from occasional Bite
contributor the ‘Go- Choosing is hard but I
Between’ led to an early plump for the signature
lunch at Honeycomb’s Honeycomb Bundt on
corner spot in Bruntsfield. G-B’s recommendation.
It looks stunning but tastes even better. I
The sunny room was more jam-packed than
thank the universe I am not local as my feet
‘buzzing’. In a higher pitch than normal I asked
would disappear from view. Shards of golden
the local-to-Bruntsfield G-B ‘is it always like
honeycomb in lemon cream sit on a honey
this’ – ‘yes’ came her matter of fact reply.
and lemon soaked polenta sponge. Oh yes.
We squeezed in and ordered mocktails, a
G-B praises her cortado for its ideal half and
Bruntsfield Cup with lots of mint and fruit
half combination of milk and espresso and I
and a Virgin Bellini of ginger ale and white
resolve to return for salted caramel and vanilla
peach purée. Beech wood dippers are a nice
gelato. They have a machine you know.
thematic touch for stirring and muddling.
It’s well worthy of a mention that staff are
Half Lobster with chips for G-B and Trout
extremely friendly and professional and the
Salad for me followed.
manager confides, "when we first opened,
The salad had generous amounts of hot smoked Bruntsfield had to 'test' us." It appears they
fish, well-dressed zingy leaves and minted passed with flying colours.
freekeh. The billed peas and broad beans were
We didn't quite perform a waggle-dance but
sadly MIA but toasted walnuts added tasty
did leave very happy indeed. (S. Wilson)
crunch and lemon crème fraîche some pleasant
final plate cleaning mouthfuls. The chefs had
adapted the dish slightly but adeptly. Honeycomb
– 1 Merchiston Place Edinburgh EH10 4NP
The summer lobster special is usually available – hello@honeycombandco.com
at least on Fridays and Saturdays, when August – www.honeycombandco.com
opening hours also extend into evening. – 0131 228 4641
Sitting on steamed samphire, the crustacean's
taste and texture was sweet and buttery with Opening hours
a baby-like tenderness. Chips were skin-on Mon-Fri 8.30am-5pm; Sat 8.30am-5pm;
wedges, oiled and crusted with salt flakes. Sun 9.00am-5pmENJOY
SPANISH
FO O D &
illustrated & designed by Pilar Garcia de Leaniz
F L A M E N C O
Feria de Abril is coming to Edinburgh in October
A fun filled evening of fabulous food, fine
wines, sherry and fantastic flamenco. 5th
Andalusia comes to Alba!
OCT
Tickets EDINBURGH at 7pm
£25 POTTERROW DOME
5/2 Bristo Square•EH8 9AL
Buy tickets:
UX NO
YE Ë Celebration Package – FROM £56.95
JO L
R Christmas Day Lunch –
£105 WITH GLASS OF CHAMPAGNE
Afternoon Tea – FROM £22.50
Boxing Day Brunch –
FROM £39 PER PERSON
11 BRISTO PLACE, EDINBURGH, EH1 1EZ Hogmanay Gala – £80 PER PERSON
HOTELDUVIN.COM | 0844 625 4418 EVENTS.
EDINBURGH@HOTELDUVIN.COM New Year’s Day Brunch – £26.95
For full menus please visit our website
The Full Christmas Package – FROM £505
Hogmanay Package – FROM £580Review: Lioness of Leith Roaringly good pub food
11
N
ew life is stirring on also a Vegan Burger called Vegan
those formerly tricky Na Party Tonight containing
for hospitality streets roasted Squash, candied
between The Shore and Leith beetroot, baby spinach & salsa
Walk. Verdi.
Award winning Aurora opened I chose the ‘Kimchi’ burger made
on Great Junction Street earlier with free-range, herb-fed chicken
this year. A short walk reveals sourced ethically. The poultry
Steel Coulson, Borough and consequently had texture and
Ostara and on Duke St the sign flavour and was aromatic and
writer was spied working late on Nauticus moist inside its crisp, golden crumbed coating.
owned by Iain Ferguson of Panda & Sons and
Mr Bite had the mighty ‘Phoenix’ – a 6oz
Hoot the Redeemer.
patty with jalapeños, Monterey Jack cheese,
But there is always a brave first to lift its hot sauce and onion rings. His eyes soared
head above the parapet and it was the aptly heavenward with first bite. Onion rings are
named Lioness of Leith who faced up to again nicely crisped outside but retain ‘bite’
Wetherspoons, the Central Bar and Tam inside. Brioche buns with egg washed domes
‘O’ Shanters when they transformed a dark are sweet, Sriracha slaw simultaneously
Victorian pub into a new style bar eatery on a creamy and piquant.
corner of Duke Street.
Some fries dolloped with chilli were notable
From the off it was full of Leith character. for finely ground meat with delicious depth of
Would a trippy picture of Alan Ginsberg flavour. Beef is sourced locally from Findlay’s
resonate so well in any other part of of Portobello.
Edinburgh? Animal artefacts and a snazzy
For pudding I chose the chocolate orange
pinball complete the eclectic look.
martini. Cocoa dusting means it tastes like an
Almost five years down the line and the orange smartie albeit with a kick like a giraffe
clientele is pleasantly diverse, workies rub from Crystal Head Vodka, Cointreau and
shoulders with young parents and dog owners Artisan Espresso coffee. The cocktail list begs
nurse drinks next to folk out to party. further investigation. Watch this space.
We visit for food and the Lioness has recently Suffice to say a great dinner was enjoyed and
streamlined the menu to concentrate on if I still lived in Leith the Lioness would be a
simplicity and quality. So it consists of pub home from home. (S. Wilson)
faves, mainly burgers done exceptionally well.
If you are vegetarian or vegan this includes 4 Lioness of Leith
meat free versions, The Hippie, The Temple, – 21-25 Duke Street, Edinburgh EH6 8HH
Eros and Fromage, spins on mushrooms, beans, – 0131 629 0580
falafels and halloumi respectively. There is – info@thelionessofleith.co.ukHervé Mons Cheeses at
Review:
12
Bar à Vin You can’t con your taste buds
A
rtisan, organic, ethical, I am discussing this in Bar du Vin
natural, local; it’s a with Proprietor Fred Berkmiller,
complex foody matrix staff member Imaman and
but no matter how worthy a Phillipe who runs L’Art du Vin.
particular food, if it lacks flavour We have seven goats cheeses
it’s going to take more effort to in front of us from Herve Mons,
convince folk to eat it. world renowned affineur and
custodian of artisan cheese
Artisan foods however, are
producers.
usually made by small producers
and influenced by local factors Fred explains how each cheese
like weather and terroir which is a living thing and the taste
inevitably lend unique flavour. changes constantly. Cheeses
arrive on a Thursday to Bar a
By contrast, foods made by
Vin and the taste of for example a Chabichou
mega corporations are ruled by economies
(Alpine) can differ from one week to the
of scale and profit. This results in cheap
next and even, like wine, (Phillipe chips in)
ingredients, processing and limited diversity in
throughout a meal.
terms of taste.
A cheese’s flavour depends ultimately on the
To illustrate this we can take one currently
quality the milk along with the absence of
controversial food, cheese.
pasteurization leaving bacteria which is where
Controversial because artisan cheesemaker the flavour magic happens.
Errington's cheese has recently been
Our various goats cheeses are tangy, salty,
vindicated in court of failing to comply with
buttery, herby, peppery, mushroomy, funky,
legal standards of food hygiene in relation to
fruity, earthy and tannic. You won’t get this
the E coli outbreak in 2016.
diversity of taste from supermarket cheeses
Cheeses are currently being held by South where animals have been fed on cereal, kept
Lanarkshire Council and a FAFA (Food Alert For indoors and the milk pasteurized.
Action) remains in place as we go to press.
And what this all means for you dear readers
This war of attrition being waged by FSS is that if you visit Bar a Vin you can taste some
against Errington Cheese could have of the best cheese in the world. (S. Wilson)
devastating consequences for artisan food and
drink producers. The FSS appear to believe – 17A Queensferry St, Edinburgh EH2 4QW
that bacteria free food is risk free food. In fact – 0131 226 1890
many food scares in recent times have been – winebaredinburgh.co.uk
the consequence of mass production. – Open 12pm till late Mon-SatReview: Rosevear Tea What the doctor ordered
"My two passions in life are ‘it's like drinking liquid velvet'
13
Doctor Who and Tea" says and is worth the price tag for
Adam Rosevear proprietor the taste but also because
of three eponymous tea the South Korean plantation
shops along with French wife workers are paid well so the
Isabelle. price reflects this.
I am here to discuss tea but We move the chat to
have to ask Adam who was his mindfulness. Adam has
favourite doctor and why? created a bespoke smoky
brew for me – a mix of
"Tom Baker" he replies "a great
Russian Caravan and Lapsang
actor and on top of that,
Souchong. The ritual of
the hugely talented Douglas
choosing the leaves, brewing,
Adams was the head writer for
pouring and sipping is
the show back then.”
one to be savoured. Drinking loose leaf tea
A TARDIS would be handy for Rosevear's encourages one to slow down and be 'present.'
130 types of tea but as it is they are clearly
Adam says he wants to 'democratise tea.'
labelled and smartly shelved in the Broughton
Living in Paris for five years with Isabelle they
Street, Clerk Street and Bruntsfield outlets.
saw tea boutiques grow in popularity. Their
I get the impression that when Adam and mission in Edinburgh is to offer quality loose
Isabelle get passionate about something leaf tea at an affordable price. You also get 50
whether it’s a Time Lord or a leaf tea, they pence off if you refill your packet or take your
delve deep. own container.
Isabelle has visited plantations in Korea and I discovered Rosevear with free samples of
in the Indian Ocean and tells me that tea has a black tea flavoured with rhubarb (top tip:
taken her on a taste journey as well as on a there is always a sample on the go.) Today
geographical one. Being from the French island however, I leave with a best seller, Turmeric
of Reunion in the Indian Ocean she didn't Orchard, enchanted by its yellow colour,
grow up with tea as a preferred beverage. apply scent and healthy credentials.
However, when she came to Edinburgh to
It is in fact – just what the doctor ordered.
study she met Adam and started to enjoy a
(S. Wilson)
cuppa too. Soon she was on to 'oolongs and
first flushes'.
While many of their teas are priced around Rosevear Tea
the £5 level, the most expensive tea that – 100 Bruntsfield Place, 71 Broughton Street
Rosevear stock is a Korean black which has an and 17 Clerk Street
aroma of cocoa and costs £14. Isabelle tells me – roseveartea.co.ukChocolate With Sebastian Kobelt
14
S
ebastian Kobelt is a Eventually I opened my shop here.
former World Chocolate
Next up for me is a cranachan
Master finalist, a German
truffle made with real raspberries.
Chocolate Master and has
It melts with an explosion of pure
won Pâtisserie of the Year and
tasting flavour on the tongue.
Chocolatier of the Year from the
Sebastian works with good
Scottish Food Awards.
quality chocolate and no artificial
Sipping peppermint tea in ingredients or preservatives.
his Linlithgow shop I savour
He has just launched his online
a champagne truffle and ask
shop too. Here you a can drool over and buy
Sebastian how he journeyed from his East
chocolates, truffles, selection boxes and bars
German homeland to West Lothian and what
which are all freshly and exquisitely crafted in
happened along the way. It transpires it all
small batches.
started with his granddad...
His best seller is a 16 piece signature selection
"My grandfather was a baker but he had to get
box and flavours include citrus fruits, salted
up at 4am. I was a typical teenager and liked
caramel, raspberry & rose, ginger, black currant
a lie in. I loved helping him but decided cakes
& tonka bean, Scottish heather honey &
were a better option as I got an extra hour in
rosemary, sour cherry & green cardamom, miso
bed and didn’t have to start until five".
& chai latte.
Sebastian stops to serve me his signature
Sebastian’s inspiration clearly comes from
chocolate cake. It is made with milk chocolate,
many sources. Events, commissions and briefs
salted caramel and bitter orange. In patisserie
from high end clients like Waldorf Astoria and
patter this is known as an ‘entremet’ (French for
Gleneagles play their part as does his mastery
'between servings'). They are moussy cakes with
and understanding of technique and flavour.
different layers of complementary flavours
But it is also obvious that he is inspired by and
and textures and my preferred cake of choice.
respects the seasons and nature too.
Sebastian was commissioned to make bespoke
ones for the Scottish Open this year. As I His ultimate inspiration though? Well I suspect for
scrape my plate and lick my fingers I take him that you have to travel back to his grandfather’s
back to East Germany. small bakery in East Germany. (S. Wilson)
"I wanted to travel when the wall came down
Sebastian Kobelt
and I started on cruise ships as a head of pastry.
– 34 High St, Linlithgow EH49 7AE
Eventually I ended up in Scotland working at
– www.sebastiankobelt.com
RBS for Fred the Shred. He liked my mango
– 01506 840 602
panna cotta and always ordered it. Then in
2008 I joined Tom Kitchin's team for three Opening hours
years and helped open Castle Terrace in 2010. Fri-Sat 10am-5pm. Sun noon-4pmReview: Roseleaf Bar Café Couthy is our hygge
15
E
ggs Benedict, the beef with a mere fork.
Cullen Skink, Leith He loves the salad of
Gin and freshly cucumber, lime and celery
squeezed juices; these – his two favourite veg as
are some of the staples I luck would have it.
have come to love when
I tuck into Fillet of Trout
popping in to Roseleaf on
on mash, leeks and a
The Shore.
heap of wilted spinach.
But three courses was Zingy salty capers and
the mission for me and slices of garlic are full-on;
Mr Bite when we visited a colourful, delicious
recently. Mediterranean dish. Even
the pea shoot garnish
For those unfamiliar
works here. We ask our
Roseleaf’s charms the bar
lovely waiters to please
exudes Leith character. Someone even chats
thank Chef.
to me at the bar whilst we are waiting for our
table. Am I in fact in Glasgow? 'Rhuby Bakewell' is a homemade traybake
of fruit and almond and heady scented
My branded wet wipe encourages me to
frangipani, a retro glace cherry and a
wipe my 'clairty hawns', pot-tails' (cocktails
controversial crumble topping. Mr Bite says it's
in teapots) are served in 'vintage china’ and
not as good as his mum's but has to agree he
our menu comes inside an old National
wouldn't kick it out of bed (Roseleaf – no-one
Geographic magazine with a gnarly Edmund
is going to beat Mum – it was excellent).
Hilary on its cover. The front bar and back
room have been modelled on ‘yer granny’s This pudding is a nice finale to our meal,
living room’. in fact it sums up Roseleaf Bar Café. It's
traditional, couthy and comforting but with
Starters are clever. A ‘Leith-al’ Scotch egg is
tongue-in-cheek retro and contemporary
wrapped in soft, spicy haggis which contrasts
twists.
nicely with a crispy coat, remoulade with curry
sauce as used in Coronation Chicken is a tasty The waiter asks me for feedback and the only
surprise that works really well. ‘Prawn Stars’ criticism I can think of – portions are too
are skewered and slathered in spicy satay, generous. Go figure. (S. Wilson)
a refreshing salad of radish, cucumber and
coriander enhances this Asian-inspired dish. Roseleaf Bar Café
Next Mr Bite has a special of 'Belting Beef' – – 23/24 Sandport Place, Leith, Edinburgh
chunks of meat stewed in a coconut, chilli EH6 6EW
and tamarind sauce, it is tender and aromatic – 0131 476 5268
with only subtle heat and I watch him part – info@roseleaf.co.uk£5 for this
cocktail with
this advert
or a copy of
Bite!
'The Merchant Adventurer'
50 mls Johnnie Walker
Muddled raspberries
Topped with Fever Tree ginger ale
8 Trafalgar Street, Edinburgh EH6 4DG
0131 555 6777 • Open from 4pmReview: Edinburgh Food Studio
Opening the doors to EFS 17
A
trip to Edinburgh Food Studio is never
dull, but as more people have heard
about their intriguing dining set up,
guest chefs and exciting food, it has become
harder and harder to nab a seat at one of the
two communal tables.
The studio was crowd-funded by Sashana
Souza Zanella and Ben Reade in 2015, as a food
research hub and part time restaurant, with
a rotating cast of internationally renowned
guest chefs invited to cook for mini residency
each week, in fact 69 chefs in under 3 years.
The good news is that Sashana and Ben have was sweet, crispy and gamey in a mouthful.
brought James Murray, ex Lyles and Manoir Of the three desserts served, East Lothian
aux Quat’ Saisons, on board to extend the blackcurrants with yoghurt, oats and a curious
offering to include lunch, brunch and extra blackcurrant leaf oil, paired with the most
dinner services as well as daily sales of bread divine ice cider, had everyone talking.
and other house made products like 12 month
Whilst the £50, 8 (ish) course menu is still
barrel aged vinegar and roasted coffee beans.
great value, the option to pop in for lunch
The combination of hosting a merry go round à la carte or for brunch is very appealing.
of international chefs, and their own research, Especially as it looks like brunch is going to be
means Sashana and Ben have become experts an opportunity for the trio to play and carry
in sourcing ingredients from across Scotland, on collaborating, we’ve already seen a hip hop
a delight for James to then put on the menu. fried chicken Sunday event and a 10 course
This is evident in the set menu dinner with collaboration with Fyne Ales. And they’ve not
each dish highlighting and showcasing Scottish even got started. (N. Welch)
ingredients at their best.
Edinburgh Food Studio
At the first service under the new set up at
– 158 Dalkeith Road, Edinburgh, EH16 5DX
EFS, a seemingly simple bowl of new season
– 0131 258 0758
girolle mushrooms in an intensely umami
– info@edinburghfoodstudio.com
meadowsweet and brown butter stock was
one of the highlights, as were the enormous Opening hours
Barra cockles that were the garnish (and show Wed: Dinner from 6pm-9pm
stealers) to a dish of Shetland turbot with Thu / Fri / Sat: Lunch from 12pm-2:30pm and
sea aster and elderflower. Not to mention dinner from 6-9pm
the Shetland hogget nugget appetiser that Sun: Brunch from 11am-2:30pmCotes Catalanes, L'Art Du Vin
Wine:
18
£11.85
M
ore and more people I speak to seem intervention, whether it is spraying the
to be cutting down on wine, August vineyards or using manufactured yeasts that
and Christmas excepted. Not in a are more reliable but less interesting.
dramatic, big life change, stop the press way;
It was tricky to pick just one wine to represent
instead a more thoughtful, don’t say yes to
this category, but my mind turned to a white
every glass regardless of whether you want it,
wine from a lesser known area of the South
‘break the habit’ approach to drinking wine. On
of France, known as Cotes Catalanes, that
the back of this I’ve had a number of requests
doesn’t command the higher prices of some of
recently for recommendations for bottles that
its neighbours. Domaine Lafage Cote l’Est is a
stack up when you are going to have a glass.
delicious blend of Grenache, Chardonnay and
Of course, everybody’s step up is going to be Roussanne that has a bright, citrus edge with
different, but in the main this means wine that an extra layer of blossom and tropical flavours
might cost a bit more but are more interesting and just a hint of seaside breeze. One of those
with more flavour, balance and complexity. wines you could drink with almost anything.
Which tends to mean wines that are made by (N. Welch)
smaller producers, with a less intensive, more
sustainable production method.
There are many wines to choose from in this
category, and spending a bit more doesn’t
mean it needs to be expensive, there are
plenty of wines between £10 and £15 that
are delicious, and sustainable, and tick the
box of being ‘worth’ it. Although price isn’t
everything it’s not a bad guide.
This extra spend allows a producer to invest in
their biggest commodity, time, to make a wine
that isn’t an identikit product. Just like bread,
cheese, meat and pretty much everything else
we eat and drink, time is the flavour factor.
Taking more time in the vineyards, for the
grapes to be perfectly ripe, to learn from their
soil and terroir and for slower fermentation all
add to that interest and flavour complexity in
a wine. It also reduces the need for chemicalReview: 83 Hanover Street
W
hile the name Noir from Aconcagua along 19
of this bright with our selection of beef short
basement restaurant rib and skirt steak as the main
gives no clue, it is where a event. In both cases, the meat
Chilean, raised in Sweden was cooked to perfection.
with a subsequent strong The more interesting aspect
restaurant CV in Scotland, of the short rib dish was the
has lovingly put together a traditional cold potato salad it
clean-lined, comfortable and came with – white and purple
contemporary home for his potatoes with dressed finely-
family food memories. sliced sweet white onion. The
purple potatoes are sourced
Juan and partner Vanessa
locally on the East coast.
work with their Scottish chef
Ross to produce a variety of Meanwhile Pamèla was tackling
small plates full of colour and the skirt steak. Cooked chef’s
flavour. My Chilean friend way, lightly medium-rare, it
Pamèla and I fortified ourselves had proper beef steak texture
with a pair of pisco cocktails (in generous yet was very tender and packed with flavour,
glasses, a more traditional lemon juice based with a cumin-based marinade. What appeared
mix and a San Francisco/Peruvian influenced to be avocado purée transpired to be a mix
‘punch’ version with pineapple juice). Both hit of cauliflower and broccoli and all the more
the spot leaving us ready for a selection of tasty and interesting. The intention had been
Ceviche, Calamari and Padrón pepper ‘bites’. to have Juan’s mother's empanada recipe
as an ongoing speciality, but on reflection,
Small pieces of bass along with soft sweet
empanadas take up too much space in
potato cubes marinated with lime, coriander
preparation so this idea has, for the meantime,
and plenty of chile pepper made for a bracing
been dropped due to kitchen size.
and appetising ceviche. Coriander-flecked
lightly-crusted calamari strips were good There is a small selection of home made
with their spicy aioli, and no suggestion of sweets. We managed a few mini-doughnuts in
rubberiness thanks to soaking in milk prior sweet caramelised milk sauce before admitting
to preparation. Our sopaipillas – little deep- defeat and arranging to return on a Sunday to
fried pumpkin ‘bread’ discs with ‘pebre’ try the modern Chilean staple of ‘'completos’
onion salsa – were a little heavy on flour and – hot dogs! (The Go-Between)x
disappointingly chewy – which we mentioned
and they took on board to improve. Grated
83 Hanover Street
grana padano cheese ‘snow’ over charred
– Edinburgh EH2 1EE
Padróns softened their smoky fire.
– 0131 225 4862
I was pleased to see an interesting, individually – Open Wed-Sun noon - midnight;
chosen wine list, and enjoyed my ripe Pinot closed Mon & TuesWe've Got With the
Times and gone Online 15th of September
Great Grog
Beer Fair
GreatGrogshop.co.uk 1-5pm
Over 200 beers from Scotland St Peter's Church Hall
and the rest of the world
14 Lutton Place
Tickets from shop/warehouse
Free Mainland UK Delivery
or online
on orders over £35Review: 27 Elliott’s Salad Feasts
21
B
rowsing Twitter I came across a feast. The book suggests how by assembling
book ‘Salad Feasts’ and as fate would meals from a quick ten minute Radicchio,
have it, a few days later, a fellow Stilton and Pear to a slow cooked Anchovy
Slow Food member mentioned the author Roast Peppers with Smoky Tomato Beans.
who is local, Jessica Elliott Dennison. I
Jess’s café certainly deserves a second
invited Jessica along to a slow food brunch
visit to sample the savoury options. It is a
and discovered she has also opened a café
neighboured café with a sustainable ethos,
in Marchmont.
stylish décor and salads that are a feast for
Jessica arrived at our brunch wearing cool the eyes and the belly. (E. Vanello)
jeans, an apron and red shoes proffering
a beautiful ceramic plate topped with an 27 Elliott’s
electrically colourful tomato and peach – 27 Sciennes Rd, Edinburgh EH9 1NX
salad. She sailed to the top of my ‘eateries I – hello@27elliotts.com
must investigate’ list. – www.27elliotts.com
27 Elliott’s is an elegant, minimal venue
with green walls, wooden tables and chairs Opening hours
and one metal surface covered by cakes, Tue-Sun 8am-5pm; Closed on Monday
meringues and other delicacies. Attention
to detail is evident; every table has a vase
with one flower, coasters always accompany
glasses and each piece of pottery dishware
is unique (and designed by a Glaswegian
artist, Claire Henry).
I took a window seat and Jess suggested
the almond and orange cake. Ground
almonds like polenta give cakes a light
consistency and this one was topped with
a concentrated orange sauce. The cake was
so fresh and citrussy it reminded me of Jess’s
book.
Salad Feasts aims to revitalise and elevate
our perception of the humble and often
neglected potential of a salad. Suggested
seasonal variations together with the
addition of a selection of textural and varied
ingredients can transform a salad into a22
Beer: The Childcatcher
T
his beer 'The Childcatcher' was brewed nutty foamy sweet golden ale and the bottles
for us by our friends at Campervan contain a light, sessionable IPA.
Brewing in Leith and Fallen Brewing in
All profits on the sale of these beers go to
Stirling.
@RAICESTEXAS . I was tempted to donate the
It is in response to the activities of the current money to UK based charities but thought it
inhabitant of the White House. best to throw the cash towards people over
the pond.
In early July it became apparent that the
White House was involved in not only @RAICESTEXAS are currently arranging legal
separating children from their parents but representation for the children and toddlers
also destroying papers and selling “orphans” being dragged before immigration courts.
through profit driven Christian evangelical
We’ve had a bit of a break from doing these
agencies.
fundraising beers, partly due to feeling beaten
Every human impulse is to reach out and try and powerless but thanks to all involved in
to alleviate some of the suffering but if like organising this beer.
myself you want to help, but can only face
The beer was launched on the 12th July to
doing the bare minimum, how about cracking
coincide with Trump’s visit to the UK. £3/33cl
open a bottle of our latest beer?
and is still available through The Beer Hive
Childcatcher is a bloody good beer (we would in Cannonmills, Beer Zoo in Portobello and
say that) the tins are full of a robust, malty, Cornelius on Easter Road. (J. Wrobel)Cocktails: Verdant Gin Dundee’s sensuous surprise
23
L
ike many industrial cities, small accolade given Scotland’s
Dundee is going through a recent preoccupation with
renaissance. Riding high on craft gins.
its reputation as an UNESCO City
The gin is a classic dry gin with
of Design (the first city in the UK
juniper omnipresent but not
to be granted the status) Dundee is
overpowering. Eight other
rapidly gaining a reputation as one botanicals go to make the up
of the coolest cities in the UK. Even gin including bitter orange (no
that austere publication, the Wall surprise there given Dundee’s
Street Journal, listed it at number history with marmalade) and
5 in its list of “Worldwide Hot grains of paradise which add
Destinations” for 2018. I wonder subtle pepper and spice.
what Dundee’s own publishing guru, Coming in at a very agreeable
Dennis the Menace, would make 43% abv, its smooth enough
of it all? to be drunk neat (I didn’t get
Adding to Dundee’s attraction is its first any alcohol burn at all) and yet
distillery in 200 years. Strange that it’s taken so meaty enough to hold its own in a martini, a
long for Dundee to have its own distillery, given white lady, an aviation or any other gin-based
that the city was synonymous with maritime cocktail. Personally, I’ll stick to the martini
trade and has always been surrounded by the which really highlights the gin’s strengths –
lush farmlands of Tayside, Perthshire and North juniper, citrus, pepper and spice. Trouble is they
East Fife. Maybe Dundonians preferred their go down too easily, one aperitif can quickly
spirits on the slightly illicit side. become the three or four martini meal!
Anyway, the city now has a working distillery To paraphrase that other famous Dundonian,
and the Verdant Spirit Company is producing Oor Wullie, “Jings, crivens, help ma boab!
the eponymously named Verdant Spirit Co. Verdant Spirit Co Dry Gin is braw!”.
Dry Gin using “Little Eddie”, a 500-litre pot If you have difficulty getting hold of a bottle try
still. And a damn fine job Little Eddie is doing! Majestic Wines or head to the company’s own
Winning Scottish Gin of the Year in 2017 is no website www.verdantspirits.co.uk (M. Earl)CNM COLLEGE OF
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Real Foods established 1963. Shipping worldwide since 1975 • Importers, manufacturers & international distributorsFood for Health with CNM: Watermelon Gazpacho 25 This chilled soup is perfect for long hot days. Ingredients (serves 2) 2 cups of diced watermelon 2 cloves of garlic, peeled 1 spring onion, roughly chopped ¾ cup of water ½ a medium avocado, peeled and diced ¼ large cucumber, diced A handful of fresh mint leaves The juice of one lime A generous pinch of salt A pinch of black pepper To serve 2 tablespoons of watermelon, finely diced 2 tablespoons of cucumber, finely diced 1 spring onion, finely sliced Fresh mint leaves CNM recommends the use of organic ingredients. To make • Add the diced watermelon to a food smooth. Add extra water if you prefer a processor along with the garlic, diced thinner soup. Season as required. cucumber, spring onion and mint leaves. • Transfer the soup to the refrigerator to • Blend together to form a chunky paste. chill for 30 minutes. • Add the lime juice and avocado to the • When ready to serve, divide the gazpacho food processor and blend again until between two bowls and garnish with the combined. Season to taste. finely diced cucumber, watermelon and • Add the water to the food processor a spring onions. Scatter over a little fresh little at a time until the soup is completely chopped mint. 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: 6th September, 6th October. For details visit www.naturopathy-uk.com or call 01342 410 505.
Off the Trolley: Betty’s and the Fat Rascal
26
T
he scone is the
essential element
of any afternoon
tea. It’s a classic; it’s
simple; it’s always there;
and sometimes, it’s a little
boring.
I’ve eaten many afternoon
teas, and over time have
developed a strategy to
ensure I make it all the way
to the top tier. My plan is
ruthless, and I rarely make
an exception. When the
cake stand comes out, with
its middle layer of warm
golden scones and pots of
strawberry jam, it can be
challenging to stick with it,
Not only did we eat all our scones, but I had
but skip the scones. Eat the sandwiches, go
also saved room for afters, because the real
straight to the cakes, and then if you have
treat at Betty’s is a fat rascal. These Yorkshire
room left (you won’t), head back for the
buns are a cross between a rock cake and
scones. Because often, scones are the anti-
a scone. They are huge, and topped with
climax. Yes, the cream and jam are heavenly,
glacé cherries and whole blanched almonds
but the scone itself lacks…excitement.
arranged to look like a grimacing face. Toasted
However, this month I had afternoon tea and topped with butter, they are one of
at Betty’s in York. Serving tea since 1936, the nicest things to come out of God’s own
it’s a must-do when in York, with queues country.
for the tearoom often snaking around the
York is a long way to go to get a fat rascal, but
corner. Afternoon tea was slightly over-
Betty’s will post them, and advises immediate
priced at £32.95, for which we each got three
consumption or freezing them on arrival. If
sandwiches, five cakes to share, and two little
you can’t wait for the next post, there are
scones. But it was lovely, and the highlight
many recipes available online and I plan to
– surprisingly – were those scones. The rose
spend the autumn perfecting my own. In the
petal scone was delicately flavoured and
meantime, I am inclined to eat my words and
delicious; the lemon had just the right touch
the scones too (with lashings of cream and
of tangy. They were so good we asked for –
jam, of course). (R. Edwards)
and grudgingly received – seconds.What's in Season: Deborah Firth, Apple Frangipane
100g/4oz unsalted butter,
Award Winning Cook softened
100g/4oz caster sugar
27
M
y Libran chef Pinch of salt
classes herself as 2 eggs
a cook and as far 1/2 lemon, zest only, grated
as she was concerned, that 100g/4oz ground almonds
was what she has always 2 eating apples, peeled and thinly
wanted to do. Deborah sliced
Firth of Hillcrest House
in Wigton, Dumfries and
Galloway, started her Method
culinary journey down • Cream butter, sugar and salt
in Kent; Broadstairs to together until light and fluffy.
be precise, at the same
catering college Gary Rhodes was at, albeit a couple • Gradually beat in eggs and
of years ahead of her. With a love for food, she has lemon zest.
always cooked for family and friends, but as she puts • When thoroughly combined,
it, "Life got in the way." In 2002, after working in an stir in the ground almonds.
office for several years, Debs was a domestic goddess
with two kids and a redundant husband. It was now • Pour into a baking tin (I use a
that she decided to pursue her dream. After selling 9x9inch square tin) lined with
the family home, they rented for six months until greaseproof paper.
they found a place that was big enough to open as • Decorate the top with the
a guesthouse. In February 2003, they found Hillcrest. apple slices in an attractive
That May they moved 452 miles with kids, mum, three design if you fancy the faff.
cats and husband, Andrew, starting a new life in the far
• Pop into a preheated oven
SW of Scotland.
(190°C/Fan170°C/Gas5) for
The guesthouse has won many awards and Deborah about 35-40 minutes (check
was recognised earlier this year by winning B&B Cook after 30mins to make sure it's
of the Year at the Scottish Food Awards. not getting too brown).
I'll be raising a glass of white wine on the 28th and Can be served hot or warm with
wishing you a hippo birdie, Debs. (L. Harris) cream, custard or ice cream.
Lea writes OfftheEatenTrack.wordpress.com
@BakersBunny on and
What else is in my basket?
Partridge, venison, autumn lamb, grouse, wild duck, mackerel, scallops, mussels, oysters, sea bass, grey mullet,
apples, plums, figs, pears, sloes, brambles, damsons, green broccoli, kale, spinach, pumpkin, cobnuts,
globe artichokes, beetroot, cabbage, chicory, fennel, Swiss chard, truffles, sweetcorn.Listings
28
Restaurants pickling, smoking and preserving all done in-
house. Super wee wine list, all on offer by
Asian different glass sizes, 500ml carafes, bottles or
even 1 litre carafes. Scottish craft beers and
plenty of softy options... Book a table and look
Miss Woo’s Cocktails & Asian Kitchen –
forward to a warm welcome smile in a great
Opening its doors in February 2018, Miss Woo's,
neighbourhood. Brunch everyday from 10am.
an Asian Kitchen and Cocktail Bar, is something
Lunch 2 courses £12; pre-theatre 2 courses £15.
new to The Shore. The food menu boasts a wide
32b Broughton Street, Edinburgh, EH1 3SB
variety of street food options. From Wings to
– 0131 556 8092
Bao Buns, from Ramen to Pad Thai and a host of
vegan and vegetarian friendly options. Boasting a
wide range of craft beers, spirits and wines - that The Shore – Next to the famous Fishers
perfectly complements our bespoke cocktail restaurant on The Shore sits this classic bistro
menu. Deals inc. 2-4-1 wings on a Wednesday from the same owners with wood paneling,
and 1 cocktail plus 3 dishes for £18. Open 4pm- huge mirrors, open fires and hearty satisfying
late Wed to Sun. 7 Bernard Street, Leith, EH6 food. The food is a creative mix of classic British
6PW - 0131 554 4053 Facebook @Misswoosedin dishes with a modern European twist. Set lunch
Instagram @Misswoosedin Mon-Fri, 2 courses £15, 3 courses £18. Bar snack
menu also available all day. Live folk and jazz
Bistros and Brasseries musicians entertain customers in the bar on
Tuesdays and Sundays. Open everyday from
noon-late.
Apiary – Heading up the ever-expanding
3 Shore, Leith, Edinburgh EH6 6QW
and thriving Newington dining scene, Apiary is
– 0131 553 5080
the bigger version of Three Birds. In an old Art
Deco bank building, the space is large and airy – www.fishersrestaurantgroup.co.uk
with seating for up to 60 in intimate booths
or bigger groups. Daily brunch, lunch, dinner, Three Birds Restaurant – A firm
pre-theatre, served by knowledgeable, smiley neighbourhood favourite in Bruntsfield, Three
staff. Look out for seasonal menu changes Birds is a pocket-rocket of a restaurant. Small,
offering 2 days of half price experimenting! cosy and busy, menus change every three
Mon-Fri 10am-3pm/5.30pm-10pm, months and daily specials add more choice.
Weekends 10am-4pm/5pm-10pm. Famous for sharing platters and great wine
33 Newington Road, Edinburgh EH9 1QR pricing, a warm welcome always awaits.
– 0131 668 4999 – www.apiaryrestaurant.co.uk Open Mon-Fri 12pm-2.30pm/6-10pm, sat-
@apiaryedinburgh sun 12pm4pm/5pm-10pm.
3-5 Viewforth, Edinburgh EH10 4JD
Educated Flea – Top to tail cooking, dressed – 0131 229 3252
head to toe in tasty, to comfort or excite; – www.threebirds.co.uk @3birdsedinburghListings
The Walnut – Neighbourhood bistro on Leith French
29
Walk. BYOB (corkage) but Fully Licensed too.
The best Scottish and British produce, real home Bistro Du Vin – Inside Hotel Du Vin.
cooking priced to please your pocket. Dishes are French inspired classics served in informal
based on the best produce currently available cosy surroundings. Open for breakfast, lunch,
afternoon tea, dinner & famous Sunday brunch.
so there are always tempting Daily Specials on
Expert sommeliers have chosen the most
the blackboard. Fresh bread baked daily. Lunch 2
quaffable wines from around the world to
Courses £10; Dinner 2 Course £20; Sunday Roast 3
complement the great food. Enjoy an excellent
Courses £20. 9 Croall Place – 0131 281 1236.
range of whisky too in the ‘whisky snug’.
Outdoor terrace area. Simply kick-back, relax
Fish and Seafood and enjoy!
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 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.ukListings
30 La P’tite Folie – Informal, bustling bistro cheese. Recommended by the Michelin Guide
with mixed clientèle. Favourites include moules 31 Listings and listed in the Best 5 Restaurants
frites, steak frites, beef bourguignon, duck, etc. by Peter Irvine/Scotland the Best. Open Mon-
Extensive wine list. 2 course lunch £11.95, noon- Thurs 12noon-2.30pm and 5.30pm-10pm. Fri &
3pm. Dinner a la carte 6-11pm. Closed Sundays. Sat 12noon-3pm and 5.30pm- 10.30pm. Closed
Large groups catered for, set dinner available. Sunday (open 7 days during August).
9 Randolph Place – 0131 225 8678 – 56 Broughton Street – 0131 557 1600
– www.lescargotbleu.co.uk/#welcome
L’escargot blanc – First floor West End
restaurant. Sit beside a window and reminisce Indian
of the bohemian Latin Quarter or Marais district
of Paris. Provenance is paramount here and
Lancers Brasserie – located in boho
you can expect traditional French and Scottish
Stockbridge this Indian eatery has wowed locals
dishes such as garlicky Snails, Rabbit in Dijon
since 1985. The name Lancers is inspired by the
mustard, Shetland lamb Navarin or Cassoulet,
owners great, great grandfather who made his
Îles Flottantes and Tarte Tatin. L’escargot blanc
name as a cook in the Bengal Lancers. Whilst
is now accentuated by an elegant wine bar,
proudly celebrating this heritage the restaurant
which sits directly below the restaurant. The
has had a revamp and the menu is bang up-to-
wine bar work directly with traditional French/
date. Enjoy traditional family recipes that use
Scottish producers to create a seasonal, artisan
local produce, try the Afternoon Chai (high
offering, ensuring they’re behind each step of
tea) or sip a delicious pomegranate martini.
its hand-reared production. With each mouthful
Open 12-11pm 7 days a week. 5 Hamilton Place,
of charcuterie and cheese you’ll taste a burst
Stockbridge, Edinburgh EH3 5BA – 0131 315 4335
of heritage, which is guaranteed to suit each
palette. The restaurant is open Mon-Thurs
12noon-2.30pm and 5.30pm-10pm. Fri & Sat Japanese
12noon-3pm and 5.30pm-10pm. Closed Sunday.
The wine bar is open Mon-Sat 12noon-late. Harajuku Kitchen – Edinburgh’s most
17 Queensferry St – 0131 226 1890 authentic Japanese restaurant. Awarded one
– www.lescargotblanc.co.uk/#welcome AA Rosette for its outstanding Japanese cuisine
and sushi, which is always “prepared with care,
L’escargot bleu – “French twist using the best understanding and skill, using good quality
of Scotland”. The Auld Alliance is alive and well! ingredients.” The light, bright and relaxed bistro
Chef Patron Fred Berkmiller seeks out others specialises in small dishes, ideal for sharing, such
that share this passion for excellence. Producers as classics like Beef Tataki and Chicken Karaage
of Scotland for 1st class quality meat, fresh to more unusual delicacies such as Salmon
water fish, handpicked fruits and vegetables Nanban, Gomadare salad and Takoyaki. They
whilst his partner Betty will proudly serve also offer a range of noodle and Japanese curry
you Hervé Mons exclusive selection of French dishes and a wide variety of freshly made sushi,You can also read
