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THE MONTHLY MINI GUIDE TO EDINBURGH

DON’T MISS! INSIDE!

BITE

‘n’

SLURP

Our Guide to Beer,

Microbreweries and

Where to Sup

The Foamy Brew in

Edinburgh

www.bitepublishing.co.uk

JULY 2010

RESTAURANT & BAR REVIEWS

FOOD, WINE, BEER, COCKTAILS

LISTINGS & COMPETITIONS

I’M

FREE


Scotland’s best range of bottled beers with a vast selection of

premium imports and the finest from Scotland’s micro-breweries.


18-20 Easter Road, Edinburgh, Midlothian, EH7 5RG. T: 0131 652 2405

Now online at: www.corneliusbeers.com


More than just a wine store with a selection

of beers to whet the most discerning of thirsts.

Visit us at 109 Comiston Road, EH10 6AQ

0131 447info@hendersonwines.co.uk 8580 •

info@hendersonwines.co.uk

A dynamic selection of BEERS from all over

the world at affordable prices.

Belgian Tripels, American Craft Beers,

German Pilsners and Wheat Beers and a

whole host of Scottish Bottled Beers from

Scottish micro-breweries and independents.

Over 400 wines

50% cannot be found anywhere else in the

UK and 70% cannot be found anywhere else

in Scotland.

43 Dalry Road, Edinburgh, EH11 2BU – 0131 202 0985

Frequent Tastings – Check Website for details

www.appellationwines.co.uk


At The Ship, Limekilns

WORDS

Mark Earl

Kelly Smith

Sharon Wilson

The Insider

Rachel Edwards

James Wrobel

Dave Albury

Vikki Jones

Sandy Ramsay

Leila Arfa

FRONT COVER

Thanks to

Simone Hillard

INTRO

JULY 2010

Bite has been persuaded to ‘come out’. After

seven and a half years of publishing, readers

(apparently) want to know who is behind our

dinky publication. As we always have too much

copy to shoehorn into each issue we have had

to forgo our contents page. If you want it back let us know

but for now, let me introduce the team…

Kelly is our indispensable sub-editor/contributor who

breezed into this windy city from South Carolina via NYC.

She loves food, vintage clothes and music. Donna is our

ever-patient designer and her hubby Mark is our cocktail

expert. He knows EVERYTHING about spirits and much

more besides. James has been writing for Bite from the

beginning and now runs the much-loved Cornelius Beer

and Wine shop in Easter Road. We love his dry, no-messing

attitude. The Insider is our totally un-editable writer,

chef, cricket-losing, domino-playing, music-loving ‘oneoff’.

Sandy is our Canadian live-wire who writes the wine

column and Rachel is our Canadian ‘earth mother’ who

writes Off The Trolley and loves cake. Dave is a lover of

cider, a quiz master and diligent, enthusiastic bar reviewer.

Leila and Vikki are our freshest talent – food bloggers,

both. I am the editor/publisher/Bonne Viveuse who keeps

this vessel afloat...with a lot of help from my friends.

In this Issue

...Amongst other things, reviews, the Tony and Pierre

show, the new Roseleaf ‘drinky poos list’, Macarons and

Macaroons and Bite ‘n’ Slurp, fifteen pages dedicated to

our love of the foamy brew. Thanks to Mr Bite and James

for their input on these pages.

PUBLISHER/EDITOR

ASSISTANT EDITOR Kelly Smith – krsmith@gmail.com

S Wilson – 01383 616126 – M 07780 763613

DESIGN Donna Earl – bite.design@mac.com

– contact@bitepublishing.co.uk

COPYRIGHT

– All items contained within this publication are copyright to Bite Publishing and cannot be taken or edited without the

permission from the copyright holder.

5


[\

AL DENTE RESTAURANT

Feel the Taste

Traditional and Regional

Cuisine from Italy

[\

The Winner of the Ethical Good Foods Award 2009

in the category of Best Local Italian Restaurant.

Hit-Listed in The List Eating & Drinking Guide 2010.

139 Easter Road Edinburgh, EH7 5QA

Tel: 0131 652 1932

info@al-dente-restaurant.co.uk

www.al-dente-restaurant.co.uk

‘The best of Scottish

produce prepared for you

in the heart of Edinburgh’

Deli & Licensed Cafe

15 Blackfriars Street, Edinburgh, EH1 1NB

NEW MENU NOW AVAILABLE

Tel: 0131 556 6922

www.edinburghlarder.co.uk


By sheer coincidence as I commence

this review I am sitting on a train to

London next to a couple bemoaning

the lack of gastro pubs in Scotland.

Apparently a Google search prior to

their trip netted very little. Curious, I

type in the phrase and lo and behold,

up pops, www.thebestof.co.uk; the

very website that recently awarded

The Mercat the best-loved gastro

pub in the UK.

According to wikipedia, the term

‘gastro pub’ was coined by David Eyre

and Mike Belben in 1991 when they

acquired The Eagle in Clerkenwell and

denotes a combination of traditional

pub with British gastronomy. The

Mercat fits the description perfectly.

Proprietor Graham Blaikie is every bit

the convivial pub landlord whilst the

new menu and wine list are well

thought-out.

I started with the fishcakes (£4.95).

Crab, potato, heavy on the fish and

served with a superb home-made

saffron mayo. My companion had the

paté maison (£4.95) and was equally

pleased. Smooth, silky chicken liver

paté served with caramelised onions

and toasted brioche. The wine list

matches varietals with dishes and

Justine is the helpful sommelier who

studied at the University of Reims.

Next, I ordered 10oz rib-eye, rare, with

all the trimmings (£17.95) and my

companion chose North Sea haddock

REVIEW

THE MERCAT

The best steak in town?

in beer batter with chips, lemon,

garnish and tartare (£9.50). A ‘Moby

Dick’-sized portion of fish was draped

across a plate of golden chips. He

commented:- “lots of places try to do

fish and chips, especially for students,

but none as good as this!”

There is a bit of an urban legend

associated with the Mercat steak.

Apparently the best steak in town used

to be found at Cobey’s restaurant in

Edinburgh’s west end. It was the ‘best’

because proprietor ‘porky George’ had

a ‘secret recipe’ which has since passed

to The Mercat. All I can say is that my

steak was, without doubt, the most

tender, most melt-in-the mouth steak I

have ever experienced.

The pudding menu contained all my

favourites. I easily polished-off an

Eton-mess cheesecake whilst my

companion had dark chocolate mint

delice - like a giant choc-ice and very

retro.

We do have some excellent gastro

pubs in Scotland and The Mercat is a

fine example. It executes the simple

things exceedingly well.

THE MERCAT

– 28 West Maitland Street

Edinburgh, Midlothian EH12 5DX

– 0131 225 3861

– www.mercatbar.com

OPENING HOURS

Everyday

7


Scottish Bistro

FISH MEAT GAME POULTRY

38 St Mary’s St

0131 557 5754

1 AA Rosette

8-10 Grindlay St

0131 229 5405

1 AA Rosette

28-33 Dublin St

0131 556 2231

Affordable Scottish

Food at Our

St Mary’s Street Bistro


I have never been to The Dome,

George Street’s veteran bar and

restaurant. And having often

experienced a warm, fuzzy,

nostalgic feeling when the

traditional christmas decorations

appear on its grand columns, I was

expecting a similarly traditional

(and perhaps predictable)

experience on the inside.

But who could fail to be impressed by

the red carpet and marble lobby?

Dining in the exclusive-sounding Club

Room, we were greeted by a

sumptuous hall of wood panelling

and mirrors, inviting banquette seating

and decadent chandeliers.

On the wine list, we’re delighted to

discover four red and white options at

the house wine price of £19.50 – how

refreshing to feel like you can still

have a chance to choose your wine

without breaking the bank. We chose

a fresh and floral white Rioja.

If the decor seems traditional, then so

is the menu. The problem with classic

dishes like Caesar salad and vegetable

lasagna is that everyone already

knows what they want them to taste

like, and this made me approach with

caution. Yet, here the classics lived up

to, and perhaps even exceeded,

expectations.

We started with smoked salmon

(£8.50), simply served with capers, red

onion and chopped egg, and buffalo

REVIEW

THE CLUB ROOM AT THE DOME

A touch of class

mozzarella, tomato and balsamic

salad (£7.50). Both starters were

carefully presented and prepared with

the freshest ingredients – and it

showed.

For mains, my friend chose haddock

and chips (£14.50). Again there was

nowhere to hide with this dish, but

the fish was thick-cut and flaky, the

batter light and the chips crisp. The

portion was massive, but then the

waitress did describe it as “a whale”! I

opted for a wonderfully moist salmon

fillet (£15.50) served with rich and

moreish black pudding mash and

tender, garlicky wild mushrooms.

Although we claimed we were full, we

seemed to have no trouble polishing

off a portion of warm apple pie

(£7.00) for dessert. The apples were

complemented by juicy sultanas and

walnuts, in crisp short crust pastry

complete with cream AND ice cream.

I no longer need convincing that

traditional is definitely good!

THE DOME

– 14 George Street, Edinburgh, EH2 2PF

– 0131 624 8624

– www.thedomeedinburgh.com

OPENING HOURS

The Grill Room: Everyday 12pm – late

The Club Room: Mon-Wed 10am – 5pm

Thurs-Sat 10am – late

Closed Sundays

9


10

WINE

VINHO VERDE

Wining with wee ones

It’s July and school’s out

If you have children you are probably

counting the days ‘til the little gems

will be heading back to school and I

can guess you have been trying to steal

a moment to sit quietly in your back

garden and enjoy a glass of wine or

three. For those of us that don’t have

kids, well, we’ve been enjoying those

quiet moments and the glass(es) of

wine for a while now. So whether you

have kids or not, when you get that

quiet moment here is a little

something that might interest your

taste buds.

Vinho Verde. A simple “green wine”

from Portugal. This sprightly little

wine’s vines are traditionally grown

high above the ground to compensate

for the lack of space that the grapes

are grown in. Something like 90% of

the holdings are less than 5 ha. The

vines are trained to be grown on high

granite posts leaving room for further

vines to be grown underneath in order

to maximise the space thus leaving the

harvest to be done by hand from

ladders perched against the posts.

Traditionally the wine is of lower

alcohol content, approximately 10% by

volume. This lower alcohol is a result

of not using all the yeast during

fermentation therefore creating an

ever-so-slightly sweet wine.

Suppressed carbon dioxide during

fermentation creates a slight natural

sparkling or “pétillance”, leaving the

wine slightly acidic, very fresh, light

and impressively fragrant.

Vinho Verde is perfect for that quiet

moment in the sun, or if you just need

to regain your sanity it is not so

alcoholic that you forget you even

have kids!

W’est Solutions is a wine tasting and

wine training company working with

corporate groups,

hotels/restaurants and private

individuals.

If you would like to learn more

about W’est Solutions or would like

to provide comments or subjects for

upcoming articles, log onto

www.westwinetasting.com or call

Sandy at 07871 793 801 or email at

info@westwinetasting.com


The Ship on The Shore is a fish and

seafood restaurant where you can

enjoy fine food, wine and champagne

in a buzzy, unbuttoned ambience.

Chalkboards suggest classic combos

such as oysters with Guinness or

champagne, ‘twists’ such as half a

dozen oyster shots or the

‘spectacular’ such as the fruits de

mer royale. There is also a bar menu

and daily specials.

We chose to eat from the dinner menu

and Mr Bite began with The Ship’s

seafood chowder (£7.95). A very hearty

affair with no complaint regarding the

quantity of fish; it was choc-full of

mussels, clams, prawns, langoustine

and haddock. Intensity of flavour

increased the deeper into the bowl

you delved. I had grilled queen scallops

with tarragon and lemon butter (£6.95).

The bivalves were really sweet, the

sauce rich and tangy and a sprightly

leaf salad contained hot, peppery

samphire flowers and flash-fried wild

garlic leaves. Stunning.

For main course Mr Bite chose battered

monkfish tails with wild garlic salad

and Masala curry sauce (£16.50) and I

had pan-fried halibut with a Thai

shellfish broth (£17.50). On our last visit

to The Ship Mr Bite had declared the

fish curry the best he had ever tasted

and he wasn’t disappointed this

evening. His food was presented

beautifully with the sauce on the side

and salad in a separate bowl. He

REVIEW

THE SHIP ON THE SHORE

A fishy feast

described the monkfish as luscious,

and commented on the exciting battle

of flavours between each component

on the plate. My halibut was really

meaty and stood up to the Thai

flavours and chilli heat admirably. The

broth contained noodles, clams,

mussels, courgettes, carrots, green and

red peppers and pak choi; the flavours

danced on the palate.

We couldn’t manage dessert but The

Ship always has a ‘sweetie’ dessert and

today it was Cadbury flake cheesecake.

There were also classics like crème

brûlée and seasonal sweets such as

rhubarb jelly with strawberries and

cream.

The Ship doesn’t

bang on about

provenance and

seasonality but it

clearly ticks these

boxes. In our book,

it is one of the finest

restaurants in Edinburgh

and we look forward

to our next trip.

THE SHIP ON THE SHORE

– 24-26 Shore, Leith,

Edinburgh EH6 6QN

– 0131 555 0409

– seafood@theshipontheshore.co.uk

– www.theshipontheshore.co.uk

OPENING HOURS

Food served Mon-Sun noon-10pm.

11


Joseph Pearce’s

Crayfish Party

A very popular Swedish tradition when we eat lots of

crayfish, sing schnapps songs and drink aquavit.

Come along and try this fun tradition!

Dates available:

Mon 9th August 7pm • Tues 10th August 7pm

Mon 16th August 7pm • Tues 17th August 7pm

Ticket price £28 which includes welcome drink, lots of

crayfish, bread and cheese and for main course a Swedish

recipe cheese tart served with salad plus 2 shots of OP

Andersson Aquavit is also included. If you book groups of

4 people or more you will get the tickets for £24 per person.

If you don’t want alcoholic drinks the tickets are also £24.

Come into Joseph Pearce’s to

buy your tickets for Crayfish Party!

Joseph Pearce’s, 23 Elm Row, Edinburgh 0131 556 4140

Try a Taste of

Poland

Now open with BIGGER

premises

Lots of room to enjoy hot drinks

and specialist cakes

Sandwiches and hot food coming soon

Deli Polonia offers you friendly

service in a cool and bright environment

P O L I SH D E L I C A T E SSE N

235-241 Leith Walk, Edinburgh EH6 8NY

Tel: 0131 555 1281

OPENING HOURS

Mon to Fri 9-8

Sat 9-6 • Sun 10-6


Bruntsfield is a bustling corner of the

city, and home to some excellent

neighbourhood eateries. The area

also happens to be my old highschool

stomping ground, so it was

with a soupçon of nostalgia that I

headed out with my fella for dinner

at Bisque. Tucked away underneath

The Bruntsfield Hotel, on this

particular visit it was a buzzy place

with people enjoying a drink and a

bite to eat.

Whilst by no means a balmy Edinburgh

eve, it was bright and just warm

enough to enjoy a pre-prandial drink in

Bisque's lush garden area. Indoors, the

brasserie has a modern feel, without

being overly 'trendy', and offers a

choice of booths or more formal

tables.

Once seated, the cheery waiter steered

us around the extensive menu and

wine list. To drink, I went for a 2006

Adelaide Hills Chardonnay, and after

much deliberation over the menu,

opted for ham hock and apricot terrine

to start. Packed with richly-flavoured

layers of meat, it was accompanied by

a little dish of candy-like stewed

apricots with soft cinnamon spice; the

perfect foil to the savoury ham. The

fella’s plate displayed an elegant

offering indeed. Quenelles of crab and

crayfish pâté were light in texture but

big with deep seafood-y flavour, and

dressed with a generous handful of

crayfish tails.

REVIEW

BISQUE

In the neighbourhood

My main course of braised lamb shank

was as tender as you like, but a

whopper of a portion. Fluffy mash and

a rich red wine jus were perfect

partners to the hearty fare, but two tiny

baby leeks were a bit sparse in their

contribution. The chef evidently has a

love of the sub-aquatic. When Sir's

salmon arrived, it was not only well

presented with crushed new potatoes

and crisp green beans, but the panseared

fish was perfectly moist, and I

found myself repeatedly stealing tastes

of the buttery tarragon sauce.

It may be that I'd been thwarted by the

epic lamb, however unfortunately the

desserts didn't really excite. We tried

the treacle tart, and the pear & almond

tart. Both came with a scoop of decent

ice cream, however limp pastry let

them both down.

After some excellent coffee, well-fed,

we headed out to continue my stroll

down memory lane.

The Bill: £77.50 including wine and

coffee

Leila Arfa writes

www.leilappetit.blogspot.com

BISQUE BAR & BRASSERIE

– 69 Bruntsfield Place, Edinburgh,

EH10 4HH – 0131 622 8163

– www.bisquebar.com

– reserve@bisquebar.com

OPENING TIMES

Open 7am to 1am daily.

13


14

OUT OF TOWN

ROMAN CAMP HOTEL, CALLANDER

R&R

This country house hotel lies just off

of Callander High Street. It is a

relaxing haven where you can eat

good food, stay in luxurious rooms

and enjoy the Scottish countryside.

Originally built as a fort for the

Romans to protect their lowland

conquests the hotel later became a

hunting lodge and ever since has had

a roll call of famous guests.

At the 3 AA Rosette restaurant Mr Bite

chose to eat from the A La Carte menu

whilst I plumped for the tasting menu

(£47 per person). We selected our food in

the drawing room as the sun set over the

Trossachs and horses sipped from the

River Teith: very idyllic. Canapés included

a particularly flavoursome and aromatic

spiced pork dumpling.

The dining room is large and oval with

white linen and a stately fireplace. An

amuse bouche of braised beef and

potato foam was deeply flavoursome

and creamy. Next, Mr Bite chose the

wild garlic soup with fricassee of frog’s

legs (£10.50). The meat was moist and

juicy whilst the soup was vibrant

emerald and subtly flavoured. I ate

diver-caught scallops with a smooth

but earthy cauliflower purée and a

sharp Granny Smith salad and then

spinach soup with slow-poached egg

and mustard Chantilly, a warm and

comforting dish.

Main course for me was assiette of

lamb with confit plum tomatoes and

pea velouté. It included some rich

lamb belly, noisettes, fillet and a light,

aromatic spring roll. The tomato confit

was pleasingly intense and the chef

had not over-seasoned the ingredients

thus letting the inherent flavours shine.

Mr Bite loved his mi-cuit wild salmon

with lettuce, peas and new potatoes

(£24.90). The slow cooking retains all

the richness but results in a unique

texture. The seasonal accompaniments

were unpretentious and

complementary.

A pre-dessert of honey and ginger jelly

with powdered coconut was excellent.

It had the texture of Turkish delight

and the flavours worked so well

together.

Desserts surpassed expectations. The

maitre d’ had been ‘bigging up’ the

pastry chef for good reason. I had

white chocolate and raspberry

cannelloni with milk chocolate sorbet

and honeycomb and Mr Bite had

lemon and vanilla cheesecake with


anana and passion fruit sorbet (£9.90).

Colourful eye-catching presentation

delivered the goods on the palate. My

‘cannelloni’ was a brandy snap which

contained cool white chocolate cream

and raspberry. Quenelle shaped scoops

of white chocolate ice cream, baby

mint leaves, freshly-picked Blairgowrie

raspberries, chocolate brownie and

sticky honeycomb completed the

plate. The fizz on the palate of the

honeycomb combined with a raspberry

truffle was truly exciting.

The meal finished and we retreated to

the bar to soak up the ambience. This

house has unique character and it is a

place where, as the website indicates,

you can retreat, relish and relax.

Bedroom Tariff

Single Room Bed & Breakfast £95.00,

– Standard Room Bed & Breakfast

£145.00 – Superior Room Bed &

Breakfast £185.00, – Suite Bed &

Breakfast £215.00

ROMAN CAMP HOTEL

– Off Main Street, Callander,

Perthshire, FK17 8BG – 01877 330003

– www.romancamphotel.co.uk

boombarbers

Now Recruiting

for our busy barbers in Stockbridge,

Broughton Street and West End

If you would like a career in

hairdressing and would like to join

our young, friendly and talented team

call us now and ask for Scott.

34 Broughton St t: 557 6363

13 Melville Place t: 220 1013

34 Deanhaugh St t: 315 3313

15


16

THE INSIDER

THE PIERRE AND

TONY SHOW

On the execrable Iron Chef UK –

fronted by a man who manages the

neat trick of looking like he was not

born of woman – Pierre Levicky is

making a bird’s nest from potatoes

into which he will then put more

potatoes, pommes lyonnaise, to be

exact. At the last minute he decides

to throw in some cod and slap a fried

egg, complete with burnt, crispy skirt

on top. The final, em, flourish is a

sprinkle of parsley.

The dish reminded me of my

childhood cooking experiments. My

father, a chef, would oversee the

assemblage of one of my ‘concoctions’

until that point, always reached, when I

would ask enthusiastically, “What

should I add now dad?” He would

ruffle my hair and repeat the same

joke, which always made me laugh,

“Sprinkle some parsley on it and throw

it in the bucket.” But you know what,

unlike my early experiments, I bet Mr

Levicky’s shambolic dish tasted like the

real deal. Proper gutsy cooking of the

kind we seem to have forgotten –

meanwhile the Iron Chef (God knows)

was making a pizza out of multicoloured

potato crisps. It looked like

Monet’s Water Lilies but I ask you, a

crisp pizza?

Monsieur Levicky is a natural…give the

man his own show! Humble, selfdeprecating

and charming, he manages

to teeter on just the right side of

clownishness, even winning a gold star

(don’t ask) on a cookery programme for

a raw dish – steak tartare. In his chef’s

uniform he looks like a burst mattress,

but his winningly bucolic features make

you root for him. His partner on the

show, Tony Borthwick of Plumed Horse

fame, observes Pierre working. His

expression is priceless…he looks like a

Regimental Sergeant Major who has

just been told his squad must parade in

thongs and Jimmy Choo shoes. Come

to think of it they’d make a great

double act, call the show The Auld

Alliance.

Meanwhile, on the other side The

Great British Menu staggers on. Oliver

is cast in the role of naughty

schoolboy, Matthew is the bumbling

uncle with ‘a secret’, and Delia (sorry

Prue) is the stern, all-seeing, matriarch.

From time to time she is called upon

to box the boy’s ears. Oliver intones

gravely to camera, “I think we’ve just

witnessed a pivotal moment for the

future of British cooking.” Yeah, yeah.


Roseleaf’s boozy concoctions are just

the thing for summer drinking. So

when I heard they had just created a

new summer’s drinks menu, well I

just had to go and try them out.

Sat through the back, my partner and I

had plenty of time to peruse the new

menu, nicely hidden in some vintage

back issues of Decanter magazine. I

decided on the Mad Hatter (£5) whilst

my partner chose the Peely Wally

Scotsman (£5), muttering something

about it probably being named after

me.

The Mad Hatter was a simple long

drink made from Koko Kanu, Roseleaf’s

own ginger beer and lime juice. I found

the age old combination of ginger and

lime very refreshing, and the hint of

the coconut from the Koko Kanu was

delightful. A note of caution though,

this drink is ridiculously easy to drink,

so please remember it is alcoholic.

The Peely Wally Scotsman struck my

partner as an adult version of a milk

shake, being made of rose vodka,

Tequila Rose and ‘coo juice’. It was

reminiscent of liquid Turkish Delight

shot through with some strawberry

jam. Wonderful either as a dessert or

as an after-dinner drink.

After these we tried the Port-a-Belly

Donkey (£5.00) and the Barry Bakewell

(£5.00). The Port-a-Belly Donkey was

another of those fantastic summer

drinks that would go down well on

COCKTAILS

ROSELEAF

Summertime… and the drinking is easy

Portobello beach, or any other beach

for that matter. A base of pear vodka

was complemented with fresh lime and

strawberry juices (normally raspberry is

used but they had run out of

raspberries for the day – a measure of

its success no doubt). A wonderfully

kitsch cocktail that wouldn’t have been

out of place in an early eighties

cocktail bar.

The Barry Bakewell is an Amarettobased

drink enlivened with

freshly-squeezed apple juice, giving the

whole drink a very modern apple foam

on top. The only way I can describe it

is to imagine taking a bakewell tart,

adding some apples, whizzing it in

industrial strength liquidiser for ten

minutes. Add some ice and then drink!

Fantastic.

Finally, if you want something nonalcoholic,

why not try one of their

thirst quenchers or fruit juices (£2.40

to £2.80) or one of their tea infusions

(£2.25 to £3)? Both are great if you are

suffering from that morning-after

feeling.

ROSELEAF BAR

– 23/24 Sandport Place, Leith EH6 6EW

– 0131 476 5286

– www.roseleaf.co.uk

– info@roseleaf.co.uk

OPENING HOURS

Mon-Sun 10am – 1am

17


18

RAW FOODS

WITH REAL FOODS

Tips from Judy Barber

Raw foods are all the rage. They not

only taste great but they can also

make you feel pretty darn good

because they are vitamin and enzyme

rich (both of which are damaged by

heat). Raw foods author, workshop

leader and coach Judy Barber has ten

tips for introducing raw foods into

your diet:

1Add some raw ingredients to

stir-fries. Frying is far from ideal

from a health point of view, but at

least this way you get a higher

proportion of raw vegetables. That is a

good start.

2Eat sweet corn raw, either when

mixing it into other dishes or

serving it on the cob.

3Blitz plenty of fresh herbs, such as

basil and parsley, in a blender with

cold pressed virgin olive oil and freshly

squeezed lemon juice. Season to taste.

Then you have a pour-over dressing for

salads or other dishes.

4Discover ‘courgetti’ . That’s thinly

cut raw courgette used instead of

spaghetti in pasta dishes. Try it with

any sauce you like, or simply mixed

with olive oil, salt, black pepper or

cayenne and a rub of raw garlic.

5Make a very simple simmered soup

with finely-chopped vegetables

and perhaps lentils. Then blend up

plenty of herbs, a touch of raw garlic,

seasonings and some good quality cold

pressed oil such as olive oil.

6Buy raw nut and seed spreads

rather than ones made with roasted

nuts and seeds. Then you don't have to

deal with the toxic breakdown

products from over-heated oils.

7Serve vegetable sticks, such as

celery, cucumber and carrot. Serve

them with your own or store-bought

dips, such as fresh salsa and humous.

8Soak and rinse nuts and seeds

before you eat them. By soaking

them you turn them into living foods.

9Grow sprouts and add them to

your salads.

Instead of wraps made of flour,

10such as tortillas, use lettuce or

cabbage leaves.

Judy Barber will be speaking at

Real Foods on Raw Food Night

20 July at 7.30pm. Tickets can be

bought instore.

REAL FOODS

– 37 Broughton Street,

Edinburgh, EH1 3JU

– 0131 557 1911

– info@realfoods.co.uk

– www.realfoods.co.uk


Macaroons are many things to many

people. To me, they are chewy

coconut cookies, sometimes

chocolate-dipped: the standard

North American recipe. There are

French, Italian, and Spanish versions

too, all based on sugar, egg white,

and ground nuts which are whipped,

piped onto a tray, and baked. To

many people, a macaroon means one

of these two things.

Everywhere, that is, but Scotland. In

Scotland, our native macaroon is

somewhat different: the macaroon bar.

Traditionally made from mashed

potato and sugar, coated in chocolate

and coconut, macaroon bars are the

stuff of sweet shops and bake sales.

Tooth-achingly sweet and toothbreakingly

hard if stale,

commercially-made versions no longer

contain potato but it is possible to

make your own authentic version using

last night’s mash. Simply add icing sugar

to the potato until it is stiff like

fondant, allow to cool, and top with

melted chocolate and toasted

coconut.

Aside from the sugar, these macaroon

bars share little more than the name

with their European cousins. But while

many remember macaroon bars as a

taste of their youth, it's macarons that

are the current culinary rage.

Macarons consist of two delicate,

shiny, meringue-like discs. Between

OFF THE TROLLEY

MACAROON-Y?

these layers is a flavoured filling, which

can be cream, fruit, ganache, or even

caramel, forming a delicate sandwich

which gently crunches then collapses

when bitten. Macarons are delicate,

difficult, and beautiful things and if you

want to try them at their best, you

must pay a call to L’escargot Epicerie

on Broughton St.

Their macarons are imported from

France and although they have the

traditional base of sugar, egg whites,

and ground almonds, they also use

natural, seasonal fruits and flavours.

The result is like nothing I’ve tried

before. Bergamot, apricot, pistachio,

and vanilla are just some of the bright

and beautiful flavours on offer.

Macarons have quickly become a bestseller

and it’s easy to see why: they

look gorgeous and taste even better.

I’m slightly ashamed to say that I ate

nine this afternoon.

Although they come from just across

the Channel, these macarons are a

world apart. And while there’s certainly

room in my heart- and stomach - for a

chewy North American macaroon, or a

Scottish macaroon bar, right now it’s

the macaron that’s won me over.

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20

ETHICAL EATING

LOVE FOOD HATE WASTE

How often have you let a half-eaten

bag of salad go off in the back of the

fridge? Or watched fruit ripen and

then brown in the fruit bowl? Every

year Scottish consumers waste over

500,000 and £1 billion pounds worth

of food; that’s an average of £430 per

household.

Part of the problem is that we buy

more than we need and allow leftovers

or unused products to spoil. However,

we’re also throwing food away before

we even need to. Zero Waste Scotland,

the Scottish Government’s programme

to reduce waste and encourage

recycling, estimates that two thirds of

our food waste could have been eaten.

And what’s more, much of it is actually

still within date and even sealed in its

original packaging.

Zero Waste Scotland works in

conjunction with the UK-wide

campaign Love Food Hate Waste. The

initiative’s interactive website offers a

wealth of advice on how to reduce the

amount of food we throw out. This

could be making a shopping list to

make sure you only buy what you need,

or clearing up the difference between a

‘use-by date’, which should be adhered

to, or a ‘best-before date’, which only

acts as a guideline.

Something as straightforward as where

you store your food can also make a

difference. Most fruit and vegetables

will keep longer in the fridge, sometimes

as much as two weeks more; and simple

tricks like always using a clean knife for

jam or sauces can prevent

contamination and ensure the product

stays fresh until the end of the jar.

Perhaps the most useful tools the Love

Food Hate Waste campaign provides are

guidelines for portion sizes. Simply type

in what you’re cooking – rice, pasta, etc.

– and the number of portions you need,

and the website will calculate the dry

weight required. This should help reduce

seemingly uninspiring leftovers, but if

you open the fridge to a sea of bits and

pieces, type your list of ingredients into

the recipe finder and let the website do

the rest.

Now, with an iPhone application,

Facebook and Twitter page, there really

is no excuse for not making an effort to

reduce the food we waste, and pick up

some extra culinary knowledge in the

process.

www.lovefoodhatewaste.com


Broad beans have a reputation for

being a bit tricky. When should you

pick them? Should you shell them?

And is it really necessary to remove

the skins? With all these questions,

it’s no wonder so many of us only use

them from a bag in the freezer.

In truth, however, anything goes –

different cuisines favour different sizes

and cooking methods. Italians eat them

raw with Pecorino cheese and the

French use small beans and eat them

whole, steamed in their pods. They’re

wonderfully creamy in risotto with salty

bacon, or blended with garlic and mint

as a dip. If you have space, it’s worth

growing your own so you can use these

sweet and delicious beans at any stage

you like, from pea-sized to fully grown.

The only thing to remember is the

bigger they are, the less of the plant

you can eat. For large beans, around 1kg

will give you a shelled and skinned

weight of about 300g. Put don’t let this

put you off – shelling beans in the

summer sun is very therapeutic!

The recipe below comes from Sarah

Raven’s Garden Cookbook (Bloomsbury),

which is a fantastic book for anyone

wanting to make the most of seasonal

food. The beauty of this salad is its

simplicity – just a few store-cupboard

ingredients and fresh herbs will make

something delicious in minutes. Vary

the herbs according yo what you have

available, either from the shops or your

own garden.

WHAT’S IN SEASON

BROAD BEANS

Sarah Raven’s

Warm Broad Bean

Salad

(Serves 6)

400g (shelled weight) broad beans

1 tbsp chopped mint

2 tbsp chopped chervil

½ tsp chopped tarragon

2 spring onions, finely chopped

2 tbsp white wine vinegar

100ml extra virgin olive oil

Salt and freshly ground black pepper

1 tbsp chopped parsley, to serve

Method

1 Cook the broad beans in boiling

water for approximately five

minutes, depending on their size.

2 Drain and rinse under cold water

to stop them cooking. If you’re

using larger beans, remove the

skins as these will be tough.

3 Mix the vinegar, spring onion,

mint, chervil and tarragon in a

bowl. Whisk in the olive oil,

reserving one tablespoon.

4 Gently heat the remaining oil in a

pan. Add the broad beans and

toss until warm.

5 Transfer to a serving dish, add

the dressing and sprinkle with

chopped parsley.

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BEER

WHAT IS IT?

A sampler’s insight!

So, I jumped on a train to

Dunfermline for the very serious

cause of a brew day. For the first

time I saw the whole process of

beer making from start to finish!

Well, actually to say the full process,

it excluded the first part which is the

soaking and kilning of the barley to

produce the three main malt types:

pale malt (very lightly kilned), caramel

or crystal malt (prepared by wetting

and roasted prior to kilning) and dark

malts (heavily kilned to produce

differing colours).

Malt

The recipe for the brew is the most

fundamental difference in the end

result. At this stage, we are deciding if

we were going to make a Pilsner, a

Pale Ale, a traditional Scottish 80’’ or

a Porter, to name but a few styles. So,

a German wishing to make one of

their very fine Pilsners (Veltins,

Warsteiner or Kaiserdom, for

example), would use probably use

mostly pale malt. We were making a

Pale Ale, so the mixture looked

something like 90% pale malt and a

little each of crystal malt

for body and wheat

malt, as the proteins

within the wheat

provide good head

retention in the final

product.

The Mash

Having chosen the recipe for

producing a Pale Ale, the first part of

the process is to get the mash on, the

process of converting the starches in

the grain into both fermentable and

non-fermentable sugars. The mash

itself is simply created by adding the

grain to hot water within the mash

tun to achieve a temperature

between around 63C to 68C.I was

asked to mix vigorously first with a

wooden spoon and then with a whisk,

the idea being to make sure that every

grain was in contact with the hot

water and there were no dry clumps

within the mash.

Hops

A full 90 minutes later, the liquid, now

known as wort, was pumped out of

the mash tun into the copper. The

remaining sugars are then flushed out


(sparging is the technical term) with

the refilling of the mash tun with hot

water.

It is now that magical ingredient, hops,

is added. Hops are used for both

bittering and for adding aroma to beer.

Hops added at the start of the boil are

called bittering hops and the reaction

of the acids within the boil produces

the bittering that will balance the

sweetness of the beer. The hops added

towards the end of the boil are aroma

hops and provide the brewer the

opportunity to bring different flavours

to the beer. It is the combination of

both bittering and aroma that produce

that refreshing, almost astringent taste.

Hops were not always added to beer,

but were included along with many

locally-found ingredients a few

hundred years ago. They are antibacterial

and apparently the original

India Pale Ale was so heavily hopped

that in combination with the high

alcohol of the ale it could survive the

long, warm journey and eventually

protect the British in India. So, another

reason for saying ‘to your health’ when

you raise a glass.

Yeast

The final stage is the transfer of the

beer into the fermentation vessel and

the addition of the yeast. Unless the

liquid is allowed to cool significantly

before adding the yeast, the yeast will

be killed and the previous half day will

have been a waste of time. Also by

cooling rapidly it encourages some of

the haze-creating proteins to precipitate

and drop out of the solution, which

makes it easier to ensure that the final

product is crystal clear.

The yeast will initially respire

aerobically by using the available

oxygen that is in the wort and this is

where there is an exponential growth in

the number of yeast cells. Once the

oxygen has run out, the yeast will then

convert to its second favourite way of

respiring – anaerobically. The yeast now

stops replicating and will consume the

sugar and turn it into alcohol.

Ashton McCobb runs the

Appellation Wines Shop, which

also stocks a wide variety of beers

and is at 43, Dalry Rd, Edinburgh

EH11 2BU – 0131 202 0985

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BEERS

A STYLE GUIDE

Beer then comprises of four main

ingredients, malt, water, yeast and

hops. The malt is the starch source

although wheat, maize and rice and

even potato, cassava and agave are

used as secondary starch sources

throughout the world. But that’s not

the whole story, it is the quantities,

combination and methods that

produce such an extensive range of

styles.

Beers are commonly categorised into

lagers and ales. Lager yeast, collects

at the bottom of fermenting beer and

lager is also fermented at

considerably lower temperatures than

ale. Ale is fermented at warmer

temperatures and ale yeasts

traditionally form a layer of foam on

the surface of the fermenting beer.

There are also beers that

spontaneously ferment using wild

strains of yeast, the majority come

from Belgium and are referred to as

Lambic.

The style of your beer depends upon

its appearance, aroma, flavour,

mouthfeel, strength and gravity.

Consider the following:

Ales

As we have seen are fermented at a

higher temperature than lagers and

often have fruity notes, and a fuller,


sweeter body. Real Ale is the term

coined by Camra, for beer brewed from

traditional ingredients, matured by

secondary fermentation in the

container from which it is dispensed,

and served without the use of

extraneous carbon dioxide. It is applied

to bottle conditioned and cask

conditioned beers.

Lambic

The beer is exposed to the wild yeasts

and bacteria that are said to be native

to the Senne valley, in which Brussels

lies. It is this unusual process which

gives the beer its distinctive flavour:

dry and cidery, with a slightly sour

aftertaste.

Steam beers

See Jame’s article on next page.

Pale Ales

Top fermenting yeast and

predominantly pale malt. India Pale Ale

was a British beer for export to India.

This beer made prominent use of

antibacterial hops, which helped to

preserve the beer on the long voyage.

Stout and Porter

Made using roasted malts or barley and

slow fermenting yeast.

Wheat Beers

Are produced using a significant

amount of the eponymous grain and

sometimes a significant portion of

malted barley. Top fermented.

Note: The modern theory of beer

style is largely based on the work

done by Michael Jackson in his

1977 book The World Guide To

Beer in which Jackson categorised

a variety of beers from

around the world in local style

groups suggested by local

customs and names. Respect.

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BEER

THE CALIFORNIA COMMON

Full steam ahead!

It is not widely appreciated, but

lager is a bloody difficult drink to

make. Even the blandest commercial

pish requires meticulous control of

yeast and a constant cool

temperature throughout the brewing

process.

This is one of the reasons why

pilsner originated in Bavaria

and the Czech Republic –

regions with an abundance of

cool, stone vaulted cellars. A

commodity that was in short

supply during the Californian

gold rush.

This posed a problem for the

state’s breweries. After a 14-hour shift

of hard labour in very dangerous and

extremely hot conditions, the

prospectors were hardly in the mood

for a pint of mild or a bottle of porter.

The solution hit upon was to brew

using a bottom fermenting lager yeast,

but at the warmer temperatures

associated with heavier beers. The

resulting drink had the light, zesty,

refreshing character of a lager, but with

the depth and creaminess of a pale ale.

One of the downsides of this new beer

was its volatility. New casks had to be

vented with a great hiss and a blast of

beery smoke. Thus the beer was

christened Steam beer.

The best known of Steam beers is

produced by the Anchor brewery in

San Francisco, but now an Edinburghbased

brewer has introduced a Scottish

interpretation of this American classic.

The California Common is the

inaugural release from Knops Brewing

Co.

It is a pretty, vibrant, golden

beer with gentle

effervescence and a fine head.

Nicely aromatic with hints of

wet straw and shortbread

biscuit. The palate is light

and zesty with a crisp finish

and a quite definite citrus

edge. It is by no means a

complex or powerful beer,

but it is poised, balanced, clean and

refreshing. It is clearly designed as

session ale and weighs in at a moreish

4.6% a.b.v. At £1.70 for a 33cl bottle it is

reasonably priced and if there is any

justice, it will be available at every one

of this summer's barbecues. You can

also catch it on tap at The Cumberland

Bar, Kay’s Bar, The Filmhouse, The

Windsor Buffet, The Malt & Hops, The

Halfway House, The Blue Blazer & The

Stockbridge Tap.

James Wrobel is the proprietor of

Cornelius Beer and Wine on

18-20 Easter Road, and can be

contacted on 0131 652 2405.

www.corneliusbeers.com


BEER

SCOTTISH MICROBREWERIES

In a former life working for a

Scottish licensed trade newspaper,

my biggest clients, apart from

Diageo and Coke, were beer

conglomerates. It was impossible to

follow the wheelings and dealings

of these monolithic companies who

constantly merged, renamed and

morphed in search of more mass

market. Lager was big business

whilst ale was a fuddy duddy drink

for old men.

How refreshing then to see the rise of

the microbreweries which have been

reporting year-on-year growth. Many

started in the last 20 or so years, and

one of the reasons for their success is

an increasing interest in provenance.

Just as the consumer increasingly

wants to know the provenance of

their food, so this desire extends to

the beer and wine categories.

Microbreweries are generally regional,

artisan producers who produce less

than 15,000 barrels per year and who

employ relatively few people. We

have come full circle as beer

historically was produced on your

doorstep or at the local monastery.

So here is a quick guide to some

Scottish microbreweries. Sadly we

don’t have room to be

comprehensive but this is a ‘pick of

the crop’.

Black Isle Brewery

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Bottled beers produced using

organically produced barley and

hops. Range includes: Yellowhammer,

Blonde, Red Kite, a wheat beer, a

honey beer, a porter and much more.

Food tasting suggestion: the organic

porter is brewed with dark, roasted

malts. It is excellent with oysters and

crab or with some mature farmhouse

cheddar and oatcakes.

Old Allangrange, Munlochy, Rossshire.

www.blackislebrewery.com.

Est. 1998

The Cairngorm Brewery

Co Ltd

Permanent beers include: Cairngorm,

Stag, Trade Winds, Wild Cat and

Blessed Thistle in cask and bottle, but

they also produce interesting seasonal

cask ales. Black Gold won Supreme

Champion Beer of the Year 2009 (SIBA

Award).

Food tasting suggestion: Trade Winds

is brewed with elderflowers and is

light and floral, a lovely summer ale

with pork or fish dishes.

Dalfaber Industrial Estate Aviemore,

Inverness-shire,

www.cairngormbrewery.com Est. 2001

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Harvistoun

BEER

SCOTTISH MICROBREWERIES

Beers in cask and bottle include:

Schiehallion – crisp, dry and airy; Bitter &

Twisted – spicy, aromatic and zesty and

Ptarmigan – bitter, rich and fruity.

Food tasting suggestion: Try Bitter &

Twisted with Asian food where the

bitterness is a good foil or with crab,

lobster or shrimp. The sweetness of

these fish would go well with the light

malts. B&T could also go well with fattier

fish, like salmon or mackerel.

Alva, Clackmannanshire,

www.harvistoun.com

Inveralmond

Classic beer collection includes:

Independence, a full-bodied and malty

beer with subtle hints of mixed fruits and

punches of spice; Ossian, fruity flavour

with distinct nutty tones and a hoppy,

zesty, orange aroma; Thrappledouser, a

golden copper coloured ale, which has a

thick and creamy off-white head, a

delicate citrus aroma and a unique spicy

floral taste. Ossian has just won Camra

Champion Gold Beer of Scotland 2010. By

the time you read this, the brewery will

have relaunched Inkie Pinkie, a light

summer ale which is available at The

Abbotsford.

Food tasting suggestion: Try Ossian with

pork, chicken and veal, Lia Fail with

strong game or a dense treacle tart, or

Thrappledouser with a sweet, nutty

pudding.

22 Inveralmond Place, Perth,

Perthshire PH1 3TS,

www.inveralmondbrewery.com

Est. 1997

Loch Fyne Ales

In cask and bottle: Avalanche – A dry,

straw-coloured beer with a fragrant

“lemony” foretaste and an intriguing hint

of grapefruit in the finish. Also,

Highlander, Maverick, Piper’s Gold and

Vital Spark.

Food tasting suggestion: Try Avalanche

with a Thai red prawn curry, Highlander

with a steak and ale pie, Vital Spark with

liver and onions, or Piper’s Gold with fish

and chips.

Achadunan, Cairndow, Argyll.

Tryst

Draught real ales and in bottles include: Raj

I.P.A., an India pale ale, Drovers, 80/, and

Blathan. The latter with its strong floral

nose, is a single-hop variety enhanced with

elderflowers. Antonine Amber uses

Scottish oats and malted barley.

Food tasting suggestion: Try Carronade,

another India Pale Ale, with meats and

cheeses.

Falkirk, www.thetrystbrewery.co.uk

Est. 2003


Sinclair Breweries

The brewery now encompasses Atlas and

Orkney beers. Their Flagship beer is

Lattitude, available in cask and bottle.

Described as a Pilsner, it is crisp, fresh,

citrus and hoppy. Also Three Sisters, a dark

ale; Nimbus, a strong pale ale; Blizzard, a

golden winter beer; Wayfarer, an Indian

Pale Ale; and Tempest, a wheat beer.

Food tasting suggestion: Lattitude is

good with Tobermory cheddar and

Grimbister whilst Three Sisters is

recommended with oysters.

Kinlochleven,Perthshire.

www.atlasbrewery.com

William Brothers

Brewing Co

Historic bottled ales, including Kelpie

made with seaweed; Grozet made with

gooseberries; Alba made with Scots

pine and spruce sprigs; and, of course,

Heather Ale, brewed in Scotland since

2000 BC and revived for contemporary

Scottish culture!

Contemporary bottled beers include:

Joker, Midnight Sun and Good Times.

Food tasting Suggestion: Poach a

chicken with two bottles of Heather

Ale. Baste in honey and transfer to very

hot oven! Heather Ale also works well

with spicy Asian food.

New Alloa Brewery, Kelliebank,

Alloa, www.williamsbrosbrew.com

Est. 1988

West

A real gem, this brewery has combined

modern technology with the

tradition and techniques of hundreds

of years of German brewing. Strict

adherence to The Rheinheitsgebot

beer purity law of 1516 means that only

four core ingredients – water, malt,

hops and yeast – are used in all WEST

beers.

Beers include: Hefe weizen, a wheat

beer; Dunkel (a dark lager); specialty

Christmas and Oktoberfest beers, a

MunichRed, a light house lager; and the

award-winning St Mungo lager, a

homage toGlasgow’s patron saint.

Food tasting suggestion: The

‘Sauerbraten’, marinated and slowcooked

silverside of beef in a rich

gingerbread sauce, served with bread

dumplings and spiced red cabbage with

Dunkel.

Templeton Building.

Glasgow Green, Glasgow, G40 1AW,

www.westbeer.com

Other breweries we don’t have

space to cover include Arran,

Brewdog, Broughton Ales,

Colonsay, Hebridean, Houston,

Kelburn, Orkney, Stewarts,

Traquair, to name but a few.

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What follows is a pretty

comprehensive guide to those Auld

Reekie bars recognised as good

places to sip some foamy brew. They

are often imbued with history and

tend to be traditional in décor. Some

are very ornately kitted out whilst

others are basic and cosy. They are

more likely to be pet-friendly than

other Edinburgh bars and will

probably serve hearty Scottish fare

or snacks.

Central

BEER

WHERE TO DRINK REAL ALE

IN EDINBURGH

The Abbotsford, 3-5 Rose Street,

www.theabbotsford.com – At least

five guest ales served at a fine ‘island

bar’. Est. 1902 specialising in beers from

Scottish independent breweries. Lunch

& dinner served in the bar or in the

restaurant ‘Above’.

The Guildford Arms,

1-5 West Register Street, EH2 2AA,

www.guildfordarms.com – Ten taps of

(mostly Scottish) cask ales from

Scottish microbreweries and some very

interesting guest ales to boot. Very

handy meeting place at East end of

Princes Street.

Café Royal, 17 West Register Street,

EH2 2AA, www.caferoyal.org.uk – You

will be wowed by the ornate décor.

The pub dates back to 1826 and is

famous for oysters. A good selection

of cask ales. Blackboards suggest food

and ale combos. Excellent service.

Cambridge Bar, 20 Young Street,

EH2 4JB, www.cambridgebar.co.uk

– Deuchars IP and one cask pump.

Burgers.

Cask and Barrel, 115 Broughton Street,

EH1 3RZ www.caskandbarrel.co.uk

– Spacious, busy pub at bottom of the

street with food and sport on the box.

Five or six real ales.

Oxford Bar, 8 Young Street, EH2 4JB

www.oxfordbar.com – Famous for Ian

Rankin’s Inspector Rebus and milking it.

Hard to find any mention of the actual

beer on the website but it does have

real ales and pies. Spartan décor.

Standing Order, 62-66 George Street,

EH2 – Spacious Wetherspoon’s pub.

Central, cheap and frequent beer

festivals where you can find obscure

English beers.

Tass, 1 High Street, EH1 1SR

– Tass 80/, Deuchars IPA, and two

guest ales.

Teuchtars, 26 William Street, EH3 7NH

www.aroomin.co.uk

– Five or six cask

ales with an

excellent Scottish

restaurant

downstairs.


Cramond

The Cramond Inn, 30 Crammond

Glebe Road, EH4 6NU

– By the sea, owned and sells beer by

brewers Samuel Smith.

Dalry

The Diggers (Athletic Arms),

1-3 Angle Park Terrace, EH11 2JX

– Diggers 80/- , Deuchars IPA and four

rotating guest ales

The Golden Rule, 30 Yeaman Place,

EH11 1BT – Excellent guest ales, Belgian

fruit beers and lunches.

Thomson’s, 182-184 Morrison Street,

EH3 8EB www.thomsonsbar.co.uk

– Based on the architectural designs of

Alexander ‘Greek’ Thomson. Extensive

array of real ales and malts.

Fountainbridge

McCowens, 24 Dundee Street, EH11 1AJ

– Modern bar within leisure complex,

so handy for the gym, cinema and

bowling. Real ales from the wonderful

Inveralmond brewery.

New Town

The Cumberland Bar,

1-3 Cumberland Street, EH3 6RT

www.cumberlandbar.co.uk – Spacious

bar with lots of rooms and beer

garden. Eight real ales on tap. Mixed

clientele, from students to business

men, pet-friendly. Quiz on Monday

nights, starting at 8.30pm

Kay’s Bar, 39 Jamaica Street, EH3 6HF

– Well worth the walk down the hill

from the city centre. Looks like a

cottage, has a cast iron fireplace and is

snug. Large selection of real ales and

food at lunchtime.

St Vincent Bar, 11 St Vincent Street,

EH3 6SW – Six real ales on tap, one

dedicated to Brewdog.

Leith

The Malt and Hops, 45 The Shore,

Leith, EH6 6QU www.barcalisa.com –

Located in the foodie quarter of Leith,

this pub has eight real ale pumps and a

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32 constantly changing selection. It is a

traditional one room free-house with a

ceiling decorated with dried hops. Very

traditional, nice ambience, dogs

welcome and snacks such as toasties

and stovies.

Teuchtars, 1c Dock Place, EH6 6LU

www.aroomin.co.uk – Tucked away in a

nook in Leith. Five or six cask ales.

Excellent Scottish restaurant

over-looking the water out back.

Leith Walk

Robbies, 367 Leith Walk, EH6 8SE

– Halfway down Leith Walk. About six

real ales. No food but always busy with

a mixed crowd.

Newhaven

BEER

WHERE TO DRINK REAL ALE

IN EDINBURGH

The Starbank Inn, 60-64 Laverockbank

Road, EH5 3BZ, www.starbankinn.com

– Newhaven pub with views

overlooking the Forth. Eight real ale

taps, four of which are traditional cask

conditioned ales and four rotating

guest ales. Whisky and food. Buses 11

or 16.

The Old Chain Pier, 32 Trinity Crescent,

EH5 3ED – Another Newhaven pub,

virtually on the Forth! Real ale and

food. Combine with a visit to the

above. Again buses 11 or 16.

Old Town

The Blue Blazer, 2 Spittal Street,

EH3 9DX – Has occupied a prominent

corner of West Port for over 100 years.

Wooden pews, real fire and small, so

can get pretty packed. There are always

eight or nine real ales on offer and if

you are looking for spirits, there are ten

cognacs, 15 gins, 20 bourbons, 50 malts

and an amazing selection of 75 rums.

For those interested, the Blue Blazer

runs a monthly Rum club with free

tastings – call for details.

The Bow Bar, 80 West Bow, EH1 2HH

– Halfway down Victoria Street you

will find this small, well-loved gem.

Eight or so well kept ales and 160

malts. Lots of Scottish character.

The Canon’s Gait - 232, Canongate, EH8

8DQ – Local real ales always available

and food served from 12 noon-8pm.

Deacon Brodies, 43 Lawnmarket,

EH1 2NT – Good selection of real ales

and a huge selection of malt whiskies

Doctors, 32 Forrest Rd, EH1 2QN

– Situated across from the Old

Infirmary and the meadows. Real ales

in spacious bar.


Halfway House,

24 Fleshmarket Close, EH1 1BX,

www.halfwayhouseedinburgh.com –

Edinburgh pub of the year 2009/10 and

advertised as Edinburgh’s smallest and

friendliest pub. Halfway up the close

between Waverley station and

Cockburn Street. Usually offers four

cask ales. Nice menu of traditional

dishes such as Cullen skink, Coldingham

wild boar sausages and haggis, neeps

and tatties. Whisky, of course

Southside

Leslies, 45-47 Ratcliffe Terrace,

EH9 1SU www.lesliesbar.com – On the

edge of the city centre, established over

100 years ago. 5 or 6 real ales and a large

selection of whiskies.

The Junction Bar, 24-26 West Preston

Street, EH8 9PZ – Has been bought by

the Cask and Barrel (above) and will be

the Cask And Barrel Southside with four

regular and four guest pumps.

Stockbridge

The Stockbridge Tap, 2 Raeburn place,

EH4 1HN – 120 Malt whiskies and seven

real ales (four of them guests, which

change). Good menu.

Hectors, 47-49 Deanhaugh Street,

Stockbridge, EH4 1LR – Beautiful, modern,

bar that now has five ales on tap.

The Regent, 2 Montrose Terrace,

EH7 5DL – “Straight-friendly”, comfy

chesterfields and pints of ale.

Tollcross

Bennets, 8 Leven Street, EH3 9LG

– Listed building next to the King’s

Theatre and popular with visiting

‘luvvies’. Two cask ales and in excess of a

hundred malt whiskies. Magnificent

Victorian décor, nice homemade food

and well worth a visit.

Cloisters, 26 Brougham St, Tollcross,

EH3 9JH – Popular bar with nine real

ales and 70 whiskies and pub grub.

WHERE TO BUY YOUR

BEER

Bite supports local businesses and

therefore we would recommend the

following three beer shops as the

best places to make your purchases.

Luckily one is in the south, one in the

east and one in the west of the city.

We know it is confusing that two out

of the three are described as ‘wine’

shops but take our word for it – they

have an excellent range of beer.

Appellation Wines – 43, Dalry Road,

Cornelius Wine & Beers

– 18-20 Easter Road

Henderson Wines

– 109 Comsiton Road.

33


The Shore in Leith tends to be

dominated by a number of

fashionable restaurants and

gastropubs, but lurking amongst

them all is The Malt & Hops, which

rests right on the side of the water.

Long-established pubs always like to

claim the distinction of being the

oldest pub in any given area, but the

Malt’s credentials are convincing, and

its origins can be traced back to the

mid 18th century.

It is not a large building, with about a

dozen tables filling it to capacity, but I

have always liked this pub. It is an

honest, down-to-earth, unpretentious

place, earthy and gritty, very much

catering for local residents.

The list of real ales is impressive for

such a small establishment, and the aim

is to provide local ales, and Calum and

Lisa are always seeking out the new and

interesting ones. There were eight on

tap on the day of my visit, but there are

always many others being racked up in

readiness. For example, Crouch Vale

Apollo (4.35%), Raj IPA Tryst (5.5%), An

Teallach Ale (4.2%), Wylam

Collingwood (4.5%), Kelburn Dark Moor

(4.5%) and Orkney Best (3.6%), with

prices ranging from £3.05 to £3.20.

I tried several of these delights. The

Apollo was frothy, with a long taste;

Collingwood was very light on the taste;

the Kelburn Dark Moor was infused with

a hint of chocolate, and the Raj Tiger

was fruity with a real bite to it.

PUB REVIEW

THE MALT & HOPS

BITE

‘n’

SLURP

The décor is pure traditional pub –

hundreds of cask badges reflecting the

diversity of previous offerings adorn

the walls and overhead beams (one

that caught my eye was Piddle in the

Sun from the Wyre Piddle brewery!),

alternating with banknotes from the

four corners of the world. The central

beams are festooned with hop plants,

which apparently help to absorb the

smells, and even though nearing the

end of their lives (new ones coming in

August), are still aromatic when

crushed between the fingers – and

apparently they are the nearest

botanical relative to the cannabis

sativa plant. No wonder the

atmosphere is so relaxed here!

THE MALT & HOPS

– 45 The Shore, Edinburgh, EH6 6QU

– 0131 555 0083

OPENING HOURS

Mon, Tues: 12pm-11pm

Wed-Thurs: 12pm-12am

Fri, Sat: 12pm-1am

Sun: 12.30-11pm

35


36

BITE

‘n’

SLURP

BEER

DISH OF THE MONTH

Sticky Stag Pudding with Beer Butterscotch

Sauce, Clootie Dumpling Ice Cream

Recipe Invented By Claus Andersen

of Andersons Restaurant,

Boat of Garten.

For the Pudding

175g dates (pitted)

1 bottle Cairngorm Brewery Stag beer

125g soft butter

125g dark muscavado sugar

200g self-raising flour

3 large eggs

For the Sauce

100g butter

200g dark muscavado sugar

350ml double cream

Beer dates have been soaked in

To Serve

1. Soak dates in Cairngorm beer for 24

hours. Lightly grease 6 individual

pudding moulds or one large

pudding mould.

2. For the Pudding; In a bowl with an

electric whisk, cream together the

soft butter and muscavado sugar,

add one egg at a time while still

beating (don’t worry if it looks split).

3. Drain the beer from the dates and

set aside. In a blender or food

processor puree the dates. Add

pureed dates to pudding mixture

and beat some more.

4. Add self-raising flower and beat till

well mixed-through (about 1

minute).

5. Divide mixture between the

pudding moulds.

6. Bake in pre-heated oven at 190

degrees Celsius for 20-25 minutes.

7. For the Sauce; Place beer in a

saucepan and boil till it has reduced

in volume by two-thirds and is syrupy.

8. In another saucepan, melt butter

and sugar together stirring every so

often so it does not stick. Bring to

boil, and simmer for one minute.

Add cream carefully a little at a

time while stirring. Bring back to

boil while stirring. Leave to simmer

for 5 minutes.

9. Add Cairngorm Beer syrup to the

sauce and stir it till all amalgamated.

10. To Serve; Tip out pudding from

pudding mould and place in center

of bowl, pour over warm

butterscotch and add favourite

flavour of ice cream. We suggest

clootie dumpling ice cream. Simply

break up a clootie dumpling and mix

it through some softened vanilla ice

cream. Refreeze till set. Lovely.

11. Sit down, relax and enjoy your hard

work.


RESTAURANTS

AMERICAN

Hardrock Cafe – Feast your eyes on our

fantastic menu, freshly prepared on the

premises and enjoy the atmosphere in the

company of some of the greatest names in

rock. 20 George Street, EH2 2PF – 0131 260

3000 www.hardrock.com/edinburgh

BENGALI AND INDIAN DINING

Ignite – Cuisine based on traditional

recipes from Bangladesh and Northern India

in a sumptuous setting. Dining at Ignite is an

experience capable of rekindling your

passion for Indian food. Open 7 days for

lunch and dinner. 272 Morrison Street,

Haymarket – 0131 228 5666

www.igniterestaurantå.com

Lancers Brasserie – A sumptuous dining

experience in Stockbridge offering awardwinning

Indian cuisine. Three dining rooms,

Lancers Mess, The Regiment Club & The

Officers Club, can cater for every desired

dining experience from an intimate dinner

for two, through to private dining and up to

large parties. Try the Chef's Selection from

the A La carte menu (£18.95) and the

vegetarian and non-vegetarian Thali (£22.95)

and (£17.95) respectively. Open for lunch

and dinner. 5 Hamilton Place, Stockbridge,

Edinburgh EH3 5BA. Tel: 0131 332 3444 &

0131 332 9559. www.lancersbrasserie.co.uk

BISTROS AND BRASSERIES

The Basement Bar & Restaurant

– Daily changing menu packed full of

BITE LISTINGS

EATING AND DRINKING

inspiring freshly cooked dishes sitting

alongside comforting staples means that

there is something for all in this local

institution. Priced to tempt you and us away

from cooking at home. If you have not found

this place yet you are truly missing out.

10a-12a Broughton Street – 0131 557 0097

www.thebasement.org.uk

Bisque – Casual gourmet dining using

locally sourced food, served in a relaxed

and contemporary setting. The bright, airy

brasserie and sunny garden terrace are

perfect for breakfast, brunch, lunch and

dinner, not to mention a glass of wine

from the well thought out list. Open all

day, every day. 69 Bruntsfield Place –

Bookings: 0131 622 8163 or

reserve@bisque.co.uk www.bisquebar.co.uk

Browns – Spacious brasserie-style

restaurant with trademark quality service

and bustling atmosphere. Choose

throughout the day from a freshly

prepared menu or enjoy a snack or predinner

cocktail in the bar. Bar open daily

9am-10.30pm Sun, until midnight Mon-

Thurs, 1am Fri and Sat; restaurant noon to

11pm daily (10.30pm Sun).

131-133 George St – 0131 225 4442.

Elbow – Eat... the freshest produce from

cakes to steaks. drink...grape to grain &

everything in between. Enjoy...the little

things that count. Open for breakfast at

11am. Live music 1st Friday of every month.

Pub Quiz every Tuesday. Open mic every

Sunday. Upstairs space available for free hire.

133-135 East Claremont Street, Edinburgh, –

0131 556 5662 www.elbowedinburgh.co.uk

37


38

BITE LISTINGS

EATING AND DRINKING

e.s.i. – Englishman, Scotsman and an

Irishman! Watch the chefs in the open

kitchen create your meal with fresh,

homemade produce. Diverse beer list

ranging from Timothy Taylors Landlord of

Yorkshire, to James Boags of Tasmania,

whilst the bottle of wine on your table

could be award winning. Expect value for

money, a comfortable environment and an

enjoyable experience.

46 Queen Charlotte Street, Leith

– 0131 555 3103 info@esibrasserie.com

www. esibrasserie.com

BRITISH RETRO

Monster Mash – A traditional retro British

Cafe, 'not so much Jimmy Choo shoes as

jumpers for goal posts'. All your favourite

home-cooked meals from yesteryear made

freshly on-site.... just like ‘maw’ used to! In

addition to a range of British favourites, a

good rota of daily specials and vegetarian

options of sausages guarantee a regular

clientele. Fully licensed, traditional beers &

wines complement the menu. Open for

breakfast, lunch & dinner Mon-Fri from 8am

and Sat & Sun from 9am. 4a Forrest Rd

– 0131 225 7069

www.monstermashcafe.co.uk

CALIFORNIAN

Calistoga Central & Sideways Wines –

Great food, great wine, wine sales, wine

tastings, whisky tastings all available at

Edinburgh's Original Californian

Restaurant now based exclusively at

70 Rose St. Lane North, Edinburgh EH2

3DX. Tel 0131 225 1233. Website -

www.Calistoga.co.uk – Specialty

Restaurant of the Year Finalists for this

year's Scottish Restaurant Awards

ETHICAL EATING

pickledgreen – Eco-efficient café and

restaurant on Edinburgh’s Rose Street.

Simple, seasonal cooking served up in a

fresh and unfussy environment.

158-162 Rose Street, Edinburgh, EH23JD

– 0131 220 0477 www.pickledgreen.co.uk

or hello@pickledgreen.co.uk

The Lot – A laid-back, spacious bistro,

arts & music venue with recently acquired

charity status. Works to support local

musicians & artists and operates as an

ethical business that serves the local

community. The bistro menu is full of

delicious, fresh dishes made with locally

sourced ingredients which are excellent

quality and value for money. All tea and

coffee is fairly-traded, in keeping with the

ethical aims of the charity. Highlights

include an exciting exhibition programme

of new artists, a child-friendly

atmosphere, very helpful staff and a

unique and relaxed environment. Open

Mon-Sat 11am-late, Sun noon-6pm.

4 Grassmarket – 0131 225 9924

www.the-lot.co.uk

Urban Angel – Open daily for brunch,

lunch and dinner Urban Angel source the

very best organic, fair trade, local and free

range produce from across Scotland. A

creative menu with a host of daily

specials. Home-made breads, cakes and

desserts and a reputation for the best

croissant and cakes in town. Numerous

local and national awards, ‘best breakfast


in Scotland’ The Observer Food Monthly

Awards and ‘best budget dining in

Edinburgh’ The List Food & Drink Guide.

Enjoy with a clear conscience in stylish

and environmentally aware surroundings.

Private dining. Open – 121 Hanover St,

Mon-Sat 10am-10pm & Sun 10am-5pm

– 0131 225 6215; 1 Forth St,

Mon-Sat 9am-10pm & Sun 9am-5pm

– 0131 556 6323

FISH & SEAFOOD

The Ship on The Shore – Seafood

Restaurant and Bar. Sustainable Scottish

seafood served with simplicity and style

complemented by a carefully chosen and

extensive wine and champagne list. Try the

fruits de mer for two or the oysters, both

with champagne. The Ship also serves

lobster, smoked salmon, mussels, crab,

monkfish, bass and much more. Seasonal

specialities include game and meat dishes.

Outside seating. Food served Mon-Sun

noon-10pm, 24-26 The Shore

– 0131 555 0409.

Skippers – Leith’s original seafood bistro

serving fresh, quality produce for over 25

years. The menu is complemented by a

superb wine list and a fine selection of

Scottish bottled ales. Open 7 days, lunch

from 12pm, dinner from 6.30pm.

1a Dock Place, Edinburgh – 0131 554 1018.

FRENCH

Café Marlayne – An absolute winner!

Both branches of this Edinburgh favourite

have a well deserved reputation for

serving consistently first rate cuisine that

BITE LISTINGS

EATING AND DRINKING

is fresh, seasonal and skilfully cooked. The

homemade desserts are ‘to die for’. Open

for lunch and dinner. 7 Old Fishmarket

Close – 0131 225 3838 and

76 Thistle Street – 0131 226 2230.

La Garrigue – Regional French cuisine

from the Languedoc/Roussillon prepared

by food-loving chef Jean Michel Gauffre.

Open 6 days for lunch & dinner; closed Sun.

31 Jeffrey St – 0131 557 3032.

La P’tite Folie – Informal, bustling bistro

with mixed clientèle. Favourites include

moules frites, steak frites, beef bourguignon,

duck, etc. Extensive wine list. 2 course lunch

£8.95, noon-3pm. Dinner a la carte 6-11pm.

Large groups catered for, set dinner

available. Open 7 days (Suns eve only).

9 Randolph Place – 0131 225 8678

61 Frederick Street – 0131 225 7983

INDIAN

Britannia Spice – This award-winning gem

of the Edinburgh dining scene is often

referred to as the best Indian restaurant in

the Capital. In fact it won the ‘Best in

Britain’ Award three years running! The

menu is vast – Indian, Bangladeshi, Nepali,

Thai dishes are served and the prices are

reasonable. Conveniently located in Leith

near the Royal Yacht Britannia, Ocean

Terminal shopping centre and the Scottish

Executive, Britannia Spice is served by

frequent buses from the City centre.

150 Commercial Street, Ocean Drive,

Leith, EH6 6LB. 0131 555 2255.

Open Mon-Sat 12 noon-2pm;

5pm-11.45pm, Sun 5pm-11.45pm

www.britanniaspice.co.uk

39


40

BITE LISTINGS

EATING AND DRINKING

Suruchi/Suruchi Too – Innovative cuisine

from the major culinary regions of India.

Skilfully prepared by master chefs.

14a Nicolson St – 0131 556 6583

121 Constitution St – 0131 554 3268.

ITALIAN

Al Dente – Literally ‘on the tooth’ which is

typical of freshly cooked pasta and typical

of this authentic restaurant which serves

‘pure’ Italian food. The changing menu

includes dishes from Puglia to Tuscany and

is complemented by regionally themed

nights once a month. Food cooked with

passion using only the freshest, seasonal

ingredients. Ideal venues for corporate

events private parties or business lunches.

Nominated for the Ethical Good Food

Awards 2009.

– 139 Easter Road, Edinburgh EH7 5QA

– 0131 652 1932 mob 07530516822

Centotre – Centotre is an Italian restaurant

with a difference. In this beautiful building

Victor and Carina Contini have created a

happy and buzzy place to be where the

food is described as a labor of love, using

only the freshest and most authentic

ingredients available. Simple • Fresh •

Italian – at its best.

103 George street, Edinburgh, EH2 3ES.

– 0131 225 1550 www.centotre.com

Santo’s Bistro – At Santo’s bistro we could

bore you by saying we do paninis, wraps,

hot filled rolls etc, etc... But, now open, at

the heart of office-land, we are proud to

serve real homemade food that changes

daily and is all artisan-made. By the way

don’t be afraid of the comfortable and

expensive good look... you can choose a

good bite to eat from 2.50 upwards. Fresh,

simple, good, ‘no fuss’ food made daily –

guaranteed! All you have to do is come in

and see for yourself. Open 8am-5pm, 23

Canning Street, Edinburgh – 0131 228 6298.

Zanzero – Zanzero adds the zing to Italian

food, using only the best ingredients to

create delicious pastas and organic gourmet

pizzas this Italian Diner also offers a

selection of burgers and salads for the

more laid back Italian food lover. Our

young, fun, Italian cafe bar in Stockbridge is

alive with flavor and atmosphere. See you

there! 14-16 North West Circus Place,

Edinburgh, EH3 6SX.

– 0131 220 0333, www.zanzero.com

KURDISH & MIDDLE EASTERN

Hanam’s – Edinburgh’s only Kurdish &

Middle East restaurant proudly offers a

wide variety of authentic dishes served

with complimentary naan bread. Traditional

costumes, music, decor and speciality

events throughout the year, ensure the

Hanam’s experience is really something to

shout about. Also Shisha Pipe Balcony.

Open 7 days from Midday-Late.

3 Johnston Terrace (nr the castle)

– 0131 225 1329 and online booking at

www.hanams.com

MONGOLIAN

Khublai Khan – The party venue, informal,

relaxed and great fun. Edinburgh – 3 course

Pre-theatre £12.95, Eat-all-you-like BBQ Buffet

– £20.95 – 0131 555 0005.

Also in Glasgow – 0141 552 5646.

www.khublaikhan.co.uk for deals and promos.


POLISH

Pani Solinska – Fully licensed

restaurant/bistro serving the best

traditional and modern cuisine including

classic dishes such as Bigos and Perogi. Also

serving light meals, soup, sandwiches, tea,

coffee and cakes. Vodkas, beers and wines.

Open for breakfast, lunch and dinner.

73 Broughton St – 0131 557 6900.

SCOTTISH

Forth Floor – “Stunning setting,

unpretentious food for people who love to

eat,” – Bite. Open Tues-Sat for dinner, Tues

dinner – wine @ wine shop prices!

Harvey Nichols, St Andrew Square

– 0131 524 8350.

The New Bell Restaurant / Hellers

Kitchen – The New Bell is Scottish seasonal

cooking at its best using fresh, locally

sourced produce. They offer a relaxed dining

experience in informal surroundings. Serving

lunch & dinner every day 12noon - 2pm

(Sundays 12.30pm) and 5.30pm until late. Pretheatre

menu available and large parties

welcome. See the website for special offers

and menus www.thenewbell.com

233 Causewayside (5 mins from the

Meadows) – 0131 668 2868.

Sister restaurant, Hellers Kitchen, is a bright,

modern bistro in the heart of the Southside.

Chef Richard Heller cooks up a storm in the

kitchen – from American style pancakes to

perfectly cooked steaks and daily changing

fresh fish dishes. For a quick bite, try one of

their special recipe stonebaked pizzas. Their

on-site bakery delivers the perfect midafternoon

pick-me-up of cupcakes, scones

and delicious desserts. Open all day from

BITE LISTINGS

EATING AND DRINKING

8.30am (Sat 9am & Sun 10am)

15 Salisbury Place – 0131 667 4654,

www.hellerskitchen.co.uk

A Room In The Town, A Room In

The West End, A Room In Leith

– Scottish bistro, BYOW optional.

Open for lunch and dinner.

In Town, 18 Howe Street – 0131 225 8204,

The West End, 26 William Street

– 0131 226 1036,

In Leith 1c Dock Place – 0131 554 7427.

The Scottish Cafe and Restaurant

– We are delighted to welcome you to The

Scottish Cafe & Restaurant at The National

Gallery of Scotland. A celebration of

Scotland's wonderful produce and best

producers. Whether you are looking for a

coffee and home made cup cake, a quick

light lunch, bowl of soup and sandwich or a

more formal dining experience whilst

overlooking the delightful Princes Street

Gardens and Edinburgh skyline.

National Gallery of Scotland, The Mound,

Edinburgh, EH2 2EL.

– 0131 226 6524 www.thescottishcafe.com

Stac Polly – One of Edinburgh’s original

restaurants for authentic Scottish food and

atmosphere; now in its 21st year. Tasteful,

traditional décor such as stonewalls, Anta

furnishings and thistles combine with

flickering candles, crisp linen and twinkling

glasses to give a truly Scottish experience.

Expect a menu of exciting interpretations

of modern and traditional cuisine. Private

rooms available and outdoor facilities in

Dublin St. Open 7 days.

29-33 Dublin St – 0131 556 2231

8-10 Grindlay St – 0131 229 5405

38 St Mary’s St – 0131 557 5754

41


42

BITE LISTINGS

EATING AND DRINKING

SPANISH

Iggs and Barioja – Est. 1989, Iggs now

specialises in seafood. Lunch 2 courses

£12.50, pre-theatre available and dinner à la

carte. Barioja is a multiple award-winning

restaurant serving paella and tapas. Great

for parties. All overseen by the ever

charismatic Iggy.

15/19 Jeffrey St – 0131 557 8184

(restaurant) 0131 557 3622 (bar).

Tapa Bar and Restaurant – “Fantastic meal,

service excellent and choice of tapas”,

“Excellent food and good value - and

children friendly!”, “Good food, fantastic

service, great value” (customer quotes for

popular tapas bar in Leith). Try the Chef's

daily selection of Tapas served on a sharing

plate suitable for 2 persons (served 12.00-

5.00pm / excl. drinks) only £10.00.

19 Shore Place, Edinburgh EH6 6SW

– 0131 476 6776. Open all day 7 days.

tapa@tapaedinburgh.co.uk

www.tapaedinburgh.co.uk

TEX MEX

Tex Mex – Donald Mavor, head chef and

proprietor brings the heart of Mexico to

your table, emphasising traditional Mexican

food with an authentic menu. Try the

flaming fajitas and the potent Margaritas

‘the best in town’. Good fun, tasty food and

very affordable.

64 Thistle Street – 0131 260 9699

www.texmex2.com

THAI

Spicebox Authentic Thai Cuisine –

Utilising the extensive expertise of a team

of world-class Thai chefs, Spicebox, a

gourmet takeaway, is the latest and most

exciting news for Thai food lovers in

Edinburgh. Each dish is hand made to order

using the freshest, top quality ingredients

with no MSG. Fruit carving, catering and

chef hire also available.

– 0131 662 4411 www.spicebox201.co.uk

Thai Orchid – Award-winning authentic

Thai cuisine using the best locally sourced

produce and imported Thai spices.

3 course business lunch £7.95. 5a Johnston

Terrace (top of the Royal mile)

– 0131 225 6633 www.thaiorchid.uk.com

VEGETARIAN

Henderson’s Restaurant and Bistro –

Delicious, wholesome food, using the best

and freshest of ingredients, all at reasonable

prices from Scotland’s legendary vegetarian

restaurant, family run since 1962. Special

diets and food intolerances catered for.

Mon-Wed 8am-10pm; Thurs-Sat 8am-11pm;

Sun Bistro open 12-8.30. 94 Hanover Street,

Edinburgh EH2 1DR – 0131 225 2131

www.hendersonsofedinburgh.co.uk

L’Artichaut – Fully accredited by the

Vegetarian Society just three months after

opening, L’Artichaut, the latest vegetarian

restaurant in town is a marriage between

two incompatible cuisines; a French-

Vegetarian restaurant, treading the fine line

between indulgence and healthy living.

Superbly presented, yet very satisfying

dishes, supported by a totally organic and

vegetarian wine list makes L'Artichaut an

ideal venue for any food and wine lover.

Vegans are also well-catered for with a


large selection on offer. Open Tuesdays to

Sundays 12 noon - 9.30pm. 14 Eyre Place

– 0131 558 1608 www.lartichaut.co.uk

CUPCAKES

Rainbow Cupcakes – Bespoke cupcakes

for all occasions, four ranges to pick from

or why not create your own for birthdays,

weddings, christenings, congratulations etc.

Anything is possible! 5% of profits go to

cancer related charities.

Contact Katie on 07886600530 or

www.rainbowcupcakes.co.uk

BARS AND BAR FOOD

Amicus Apple – Hardly a secret

destination, Kevin Spacey, the cast of

Gossip Girl and top premiership

footballers have been clocked enjoying

an award-winning cocktail in recent

months. However, the food is the real

find! Whatever you fancy, leisurely

lunches, languid evenings or late nights,

you are guaranteed a great time -

17 Frederick Street, Edinburgh

– 0131 226 6055 info@amicusapple.com

Boda Bar – A bohemian, cheeky, wee

boozer with a subtle Swedish twist. It is a

cosy bar with a strike of craziness. If you are

unlucky you can get to hear Abba more

than once per night. But since we love

Spotify - you can always ask if you have any

special requests. Since the owners love

their wine, they have decided to have nice

wines at a good price so - try out the wine

list. You can also try Idun's a new

Elderflower Cider or maybe an OP

Andersson Aquavit (only you have to sing

BITE LISTINGS

EATING AND DRINKING

before you drink it). Or what about our

Craft Guerilla nights -every last Wednesday

of the month. Check web for full event

details. Open Mon-Fri 2pm-1am, Sat noon-

1am, Sun 1pm-midnight. 229 Leith Walk –

0131 553 5900 www.bodabar.com Free Wifi.

The Basement Bar & Restaurant – Real

gem, with staff who have an interest in

providing unusual, quality drinks. A great

homegrown cocktail list, hand picked wines

from local suppliers, beers that you won’t

find in any high street bar and a dizzying

range of tequilas. perfect atmosphere to

relax and lose a few hours.

10a-12a Broughton Street – 0131 557 0097

www.thebasement.org.uk

Forth Floor Bar – For the finest bespoke

cocktails, wines and draught beers head to

this swanky cocktail bar with curvy

banquettes, chilled music and stunning

views. Open from noon every day, Tues-Sat

til midnight. Food served noon-7pm.

Harvey Nichols, St Andrews Square

– 0131 524 8350.

Hector’s – This funky,shabby chic bar has a

constant buzz as locals of all ages mix with

visitors from further afield. Try an

unbeatable eggs benedict with a bloody

mary at the weekend or indulge in a

homemade burger from the main menu that

runs for the rest of the week (voted one of

Edinburgh's top five). Hectors also boasts

one of the best drinks ranges in town, from

real and Belgian ales on draught to an

extensive wine list....something for

everyone in a relaxed and friendly

atmosphere.

47-49 Deanhaugh St – 0131 343 1735.

43


44

BITE LISTINGS

EATING AND DRINKING

Joseph Pearce – A large airy bar at the

top of Leith Walk. You can eat from 11am-

9pm daily. The menu changes seasonally,

but always include meatballs! Daytime we

are more like a cafe with a popular

kidscorner for all ‘latte mothers’. Free

WiFi. Night-time busy bar with a relaxed,

cool, friendly crowd. Check out web for

all our crazy events www.bodabar.com

Open Sun-Thurs 11am-12pm and Fri-Sat

11am-1am. 23 Elm Row – 0131 556 4140.

Roseleaf Bar Café – A cosy wee bar cafe

in the heart ‘o’ Leith serving fresh juices,

real ales, homemade ginger beer, cracking

coffee, loose leaf teas & “Pot-Tails!”...

cocktails in teapots! All served up in

Grannies finest bone china. Wholesome

brunchies, lunchies, din-dins & munchies

served from 10 till 10 everyday with daily

changing specials including Sunday roasts &

home baked cakes all made with luv! All

locally sourced, free range & organic where

possible cause it tastes really, really good!

Free WIFI, wheelchair & child friendly. Open

from 10am-1am everyday. For bookings call

0131 476 5268 or email info@roseleaf.co.uk

23-24 Sandport Place, Leith

www.roseleaf.co.uk

Sofi’s – is a chic, hip, upbeat and popular

little bar with many events, e.g Champagne

Sundays where champagne is offered at

great prices, film nights every Monday,

Knitting on Tuesdays and lots more. Our

lighter snacks are perfect with one of our

many wines and we also have a great new

cocktail menu both virgin and alcoholic.

Mon-Fri 2pm-1am, Sat noon-1am and Sun

1pm-midnight. 65 Henderson Street

– 0131 555 7019 www.bodabar.com. Free WiFi.

The Earl of Marchmont – recently

re-opened by Peter and Billy Ross of Renroc

Café. The Earl a bustling, community-based

hub has a contemporary interior with

generous outside seating and beautiful

lighting. On offer is an extensive all day

menu served by a welcoming service from

all the staff. Enjoy chilled Sunday

afternoons or a night out with friends and

family. Visit www.renroc.co.uk and follow

link for the Earl. 22 Marchmont Crescent,

Edinburgh – 0131 662 1877.

The Standard Sports Bar & Grill –

Good food with express lunch menu Mon-

Fri noon till 4pm, Sunday roasts, children

welcome, noon till 6pm. Premium drinks

and cocktails. Sunday night quiz and the

basement bar is dedicated to sport (also

free to hire). All this makes The Standard a

must for foodies, locals, sports fans and

students. Sun-Thurs 11am - midnight Fri Sat

11am- 1am. Food served noon till 9pm.

24 Howe Street, Edinburgh EH3 6TG –

0131 225 6490 www.thestandardbar.co.uk

The Street – Lively night time hot spot

with an eclectic back bar, plus light bites &

classic pub grub served until 9pm daily,

light bites until midnight on weekdays,

check out “orange wendy’s” Wednesday

Pub Quiz. Djs every Thus, Fri, Sat. Open

everyday from midday until 1am.

2 Picardy Place, EH1 3JT – 0131 556 4272

www.thestreetbar.co.uk

Victoria – If Scandinavian style equals

minimalistic Victoria doesn’t fit. It is

colourful, radiant and full of life. The crowd

is a cool, friendly and open-minded and

there are a lots of events e.g. singles nights,

Eurovision party, Come Dine with Me and

what ever else that pops up in our silly


minds. We serve a lot of different drinks:

Beers from 30 different countries and 12

different gins. Open: Mon-Fri 2pm-1am, Sat

noon-1am; Sun 1pm-midnight. Now also

children licensed from opening til 5pm.

265 Leith Walk – 0131 555 1638. Free WiFi.

www.bodabar.com

COCKTAIL BARS

Tonic – Edinburgh’s stylish, vibrant and sexy

cocktail bar has a new menu showcasing 40

fabulous new creations with a twist on the

classics. A brand new selection of premium

spirits, bespoke bitters are also available

including up to 10 new products exclusive

to Scotland. Open 12 noon to 1am every

day. 34a North Castle Street, Edinburgh

– 0131 225 6431 www.bar-tonic.co.uk

CAFÉS/INFORMAL

Always Sunday – Enjoy a sunny refreshing

experience in the heart of Edinburgh’s old

town. Serving fair-trade coffee, pots of tea,

fresh fruit smoothies, breakfast, lunch, wine

and beer, all day deli dishes and fabulous

home-made cakes! Open Mon-Fri, 8am-

6pm, Sat-Sun 9am-6pm, (extended hours in

the summer). 170 High Street, Edinburgh

– www.alwayssunday.co.uk

Edinburgh Larder – A relaxed, bright and

welcoming environment with a delicious

selection of local, good quality food, using

organic / seasonal ingredients wherever

possible. Great coffee from Artisan roast,

fantastic teas from Eteaket, lovely home

baking and superb cakes. Fully licensed with

tasty local beer, wines from Friarwood and

a selection of Scottish spirits. Open on

Friday / Saturday evenings with extended

opening hours over the summer. Free WIFI,

BITE LISTINGS

EATING AND DRINKING

wheelchair & child friendly. Open Mon –

Thus 9am-5pm, Fri & Sat 9am-10pm and Sun

10am-5pm. 15 Blackfriars Street EH1 1NB

– 0131 5566 922 www.edinburghlarder.co.uk

Espresso Mondo/E Mondo – By day

Espresso Mondo is so relaxing that it has

become a favourite spot for professionals

to visit at lunchtime or after work for a

coffee, a bite to eat and a chat. Serving

pasta, tapas, wraps and bagels, speciality

teas, fair-trade coffee, pastries, cakes and

muffins. Like the food, it is a cut above

standard cafe fodder. Come evening, the

venue changes its name to E Mondo to

emphasise the shift from coffee shop to

brasserie serving a varied menu of fine

wines, cocktails and beers. 116 Lothian

Road, Edinburgh – 0131 228 3990.

Renroc – Local produce, fresh juices and

Illy coffee. Indoor dining & outdoor heated

seating. A great place to eat, relax and

unwind in a chilled atmosphere. Fully

Licensed. Open Mon-Tue 8am-6pm, Wed-

Fri 8am-10pm, Sat 9.30am-6pm, Sun

10.30am-6pm. 91 Montgomery St

(200 metres from Leith Walk heading

east) – 0131 556 0432 www.renroc.co.uk

DELICATESSEN

Deli Polonia – Offering the largest range

of Polish produce in Edinburgh. We have a

variety of fresh breads which are a

combination of sweet and sour dough (half

wheat-half rye), the biggest range of fresh

Polish Sausages and a wide range of Polish

beers and much much more... All

nationalities very welcome. Come in and

enjoy a coffee – www.delipolonia.com

235-7 Leith Walk, Edinburgh

– 0131 555 1281.

45


46

BITE LISTINGS

EATING AND DRINKING

FOOD AND WINE CLUB

Bite Club – The gourmet food and wine

club associated with this fine magazine!

Exclusive invitations to bespoke events,

discounts at restaurants and bars, free

tastings and more! For more info please

email us at contact@bitepublishing.co.uk

TEMPTING TAKEAWAYS

THAI

Spicebox Authentic Thai Cuisine –

Utilising the extensive expertise of a team

of world-class Thai chefs, Spicebox, a

gourmet takeaway, is the latest and most

exciting news for Thai food lovers in Edinburgh.

Each dish is hand made to order

using the freshest, top quality ingredients

with no MSG. Fruit carving, catering and

chef hire also available.

– 0131 662 4411 www.spicebox201.co.uk

WINE STORES

Appellation Wines – This truly

independent wine shop and internet

business specialises in importing and selling

wines that you won’t find anywhere else in

Edinburgh. 50% of stock is exclusive to

Appellation Wines in the UK. Staff are

knowledgeable and friendly. The shop

stocks some great examples from the

classic wine regions, but also expect

something a little more leftfield too –

definitely one for the wine enthusiast. Also

international beers and you can buy a

coffee and/or cupcake. 43 Dalry Rd,

Edinburgh EH11 2BU – 0131 202 0985

www.appellationwines.co.uk

Henderson Wines – Independent wine

merchant. Extensive range of wines,

champagnes, beers & spirits. Wines range

from pick ’n’ mix for £10 to bottles of £130.

Collectable spirits also. Home delivery.

109 Comiston Rd – 0131 447 8580.

Sideways Wine Store – Californian wine

specialist. Over 150 wines and beers

available. Free delivery in Edinburgh area.

Buy direct from www.Bottleshock.co.uk.

91 St. Leonards Street, EH8 9QY

– 0131 668 4207.

WoodWinters Wines & Whiskies –

Drinking wine is about pleasure and should

be fun whether you’re buying party wine

sub £5 or you’re a canny claret collector.

Our shop is…small; compact and bijou. We

treat our customers like wine-loving friends;

pointing them in the right direction and

getting to know what they like. And, when

we know what you like, we can deliver

more of it! Regular tastings and a wide

range of organic and bio-dynamic wines

from small vineyards around the world.

91 Newington Rd, Edinburgh, EH9 1QW

– 0131 667 2760 www.woodwinters.com

WINE TASTING CLUB

W’est Solutions – An exciting way to

learn about great wines. There is no selling

at our events, they are about having fun and

learning. Four 2hr tastings will include 8

wines and food complements. Topics are

varied and wines are unique.

For more info – please call Sandy Ramsay

on 07871 793801 or

email sramsay01@aol.com


Competitions

Win some Puddledub Pork!

Pork processing and curing business, Puddledub Pork, utilise pork produced on

the family farm at Clentrie, Auchtertool, in West Fife. They produce all the fresh

pork cuts, hams, bacons, and sausages and using its own smokehouse can offer

smoked hams and bacon. www.puddledub.co.uk. Bite has teamed up with

Puddledub to offer one lucky reader a fantastic BBQ selection,

perfect for any summer BBQ.

Win an Italian Meal for Two!

La Stazione is a quiet Italian restaurant steeped in history situated in central

Edinburgh’s ‘West End’. The simple menu uses fresh ingredients purchased

daily to order and are skillfully combined to bring out the authentic flavours

from across the Italian regions highlighting well known chef Nino’s passion

for food. Ryries Bar, 1 Haymarket Terrace, Edinburgh, EH12 5EY, Tel: 0131

337 7582. Bite has a meal for two to give away to one lucky reader.

Win some Pies!

Simple Simon’s have just won four

awards at the British Pie Awards

2010. Gold for their Cheese Board

Pie, silver for their Butterbean and

Brie Pie and two bronze awards for

Danny Wild’s Magnificent Cheese

and Onion Pie and for Chorizo with

Devilled Black Eyed Beans and

soft Goats Cheese Pie.

Available at Harvey Nichols,

Waitrose and Peckhams and at

www.simplesimonspies.co.uk.

Bite has one of each

award-winning pie to give

away to one hungry reader.

Win some Galloway Lodge

Preserves

Galloway Lodge Preserves are

devoted to making delicious

award-winning marmalades, jams,

chutneys, jellies and mustard for

over 30 years. They use only

the finest ingredients and cook in

small batches using traditional

methods. Galloway Lodge Preserves

is the home of the world famous Poacher's Pickle ® - one of their

most popular products. Poacher’s Pickle is their only

trademarked chutney and a Gold Great Taste Award winner.

More info at www.gallowaylodge.co.uk

Bite has one range of the Galloway Lodge

Preserves to give away to one lucky reader.

TO ENTER

To enter any or all of the above simply send your name, address, tel number, dob and

occupation to contact@bitepublishing.co.uk. Closing Date for Competitions is – July 20th

Please Note: Your data may be passed on and maybe used for further promotions and all competition entries

must come from people aged over 18.


0131 538 6131 www.cafefish.net 60 Henderson Street, Edinburgh EH6 6DE

Café Fish is based in the heart of Leith just 100 meters from the shore. Our menus change on a

daily basis and we offer a fixed price lunch at £10 for two courses and a

Dinner menu at £19.50 for two courses.

Mull crab, Skye scallops, Atlantic cod, monkfish, halibut, mackerel and sole are

all regulars on our menus. We only use 100% fresh Scottish fish and shellfish and also

have a meat and vegetarian choice.

Our wine list is fab and features loads of bottles at £20 or under, including a fantastic selection of

wines particularly suited to fish dishes, Albarino, Viognier, Cortese, Fiano, Pinot Gris,

Pinot Noir, Sauvignon Blanc and Chardonnay along with some good big earthy reds too.

If it’s a special occasion, dinner with friends, or just a few drinks and a plate of oysters or scallops

at the bar, you are very welcome, suited and booted or in jeans and a tee-shirt.

Open Tuesday to Saturday 12.00 until 10.00pm (last orders) and Sunday 12.00 until 4.00pm

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