THE MONTHLY MINI GUIDE TO EDINBURGH
DON’T MISS! INSIDE!
Our Guide to Beer,
Where to Sup
The Foamy Brew in
RESTAURANT & BAR REVIEWS
FOOD, WINE, BEER, COCKTAILS
LISTINGS & COMPETITIONS
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 email@example.com 8580 •
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
43 Dalry Road, Edinburgh, EH11 2BU – 0131 202 0985
Frequent Tastings – Check Website for details
At The Ship, Limekilns
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.
ASSISTANT EDITOR Kelly Smith – firstname.lastname@example.org
S Wilson – 01383 616126 – M 07780 763613
DESIGN Donna Earl – email@example.com
– All items contained within this publication are copyright to Bite Publishing and cannot be taken or edited without the
permission from the copyright holder.
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
‘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
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
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
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
We do have some excellent gastro
pubs in Scotland and The Mercat is a
fine example. It executes the simple
things exceedingly well.
– 28 West Maitland Street
Edinburgh, Midlothian EH12 5DX
– 0131 225 3861
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
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,
We started with smoked salmon
(£8.50), simply served with capers, red
onion and chopped egg, and buffalo
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
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!
– 14 George Street, Edinburgh, EH2 2PF
– 0131 624 8624
The Grill Room: Everyday 12pm – late
The Club Room: Mon-Wed 10am – 5pm
Thurs-Sat 10am – late
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
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
W’est Solutions is a wine tasting and
wine training company working with
hotels/restaurants and private
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
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
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
The Ship doesn’t
bang on about
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
Food served Mon-Sun noon-10pm.
A very popular Swedish tradition when we eat lots of
crayfish, sing schnapps songs and drink aquavit.
Come along and try this fun tradition!
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
Now open with BIGGER
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
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
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
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
Leila Arfa writes
BISQUE BAR & BRASSERIE
– 69 Bruntsfield Place, Edinburgh,
EH10 4HH – 0131 622 8163
Open 7am to 1am daily.
OUT OF TOWN
ROMAN CAMP HOTEL, CALLANDER
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
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
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
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.
Single Room Bed & Breakfast £95.00,
– Standard Room Bed & Breakfast
£145.00 – Superior Room Bed &
Breakfast £185.00, – Suite Bed &
ROMAN CAMP HOTEL
– Off Main Street, Callander,
Perthshire, FK17 8BG – 01877 330003
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
THE PIERRE AND
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
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
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
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
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
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!
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
– 23/24 Sandport Place, Leith EH6 6EW
– 0131 476 5286
Mon-Sun 10am – 1am
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
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
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
Instead of wraps made of flour,
10such as tortillas, use lettuce or
Judy Barber will be speaking at
Real Foods on Raw Food Night
20 July at 7.30pm. Tickets can be
– 37 Broughton Street,
Edinburgh, EH1 3JU
– 0131 557 1911
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
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
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.
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
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
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
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
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
WHAT’S IN SEASON
Warm Broad Bean
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
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
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
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
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.
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
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.
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
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
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
The style of your beer depends upon
its appearance, aroma, flavour,
mouthfeel, strength and gravity.
Consider the following:
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
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
See Jame’s article on next page.
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.
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.
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
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
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
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
James Wrobel is the proprietor of
Cornelius Beer and Wine on
18-20 Easter Road, and can be
contacted on 0131 652 2405.
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
Black Isle Brewery
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.
The Cairngorm Brewery
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
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,
www.cairngormbrewery.com Est. 2001
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.
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
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
22 Inveralmond Place, Perth,
Perthshire PH1 3TS,
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
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
Achadunan, Cairndow, Argyll.
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
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.
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
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,
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 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
Glasgow Green, Glasgow, G40 1AW,
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.
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
WHERE TO DRINK REAL ALE
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
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
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.
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
Tass, 1 High Street, EH1 1SR
– Tass 80/, Deuchars IPA, and two
Teuchtars, 26 William Street, EH3 7NH
– Five or six cask
ales with an
The Cramond Inn, 30 Crammond
Glebe Road, EH4 6NU
– By the sea, owned and sells beer by
brewers Samuel Smith.
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.
McCowens, 24 Dundee Street, EH11 1AJ
– Modern bar within leisure complex,
so handy for the gym, cinema and
bowling. Real ales from the wonderful
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.
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
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
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.
Robbies, 367 Leith Walk, EH6 8SE
– Halfway down Leith Walk. About six
real ales. No food but always busy with
a mixed crowd.
WHERE TO DRINK REAL ALE
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
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.
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.
24 Fleshmarket Close, EH1 1BX,
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
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.
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.
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
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
– 109 Comsiton Road.
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.
THE MALT & HOPS
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
Mon, Tues: 12pm-11pm
Fri, Sat: 12pm-1am
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
200g dark muscavado sugar
350ml double cream
Beer dates have been soaked in
1. Soak dates in Cairngorm beer for 24
hours. Lightly grease 6 individual
pudding moulds or one large
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
5. Divide mixture between the
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
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
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
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
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
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
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
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
46 Queen Charlotte Street, Leith
– 0131 555 3103 firstname.lastname@example.org
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
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
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
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
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.
Café Marlayne – An absolute winner!
Both branches of this Edinburgh favourite
have a well deserved reputation for
serving consistently first rate cuisine that
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
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
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.
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
– 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
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.
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.
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
EATING AND DRINKING
8.30am (Sat 9am & Sun 10am)
15 Salisbury Place – 0131 667 4654,
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
EATING AND DRINKING
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
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.
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
64 Thistle Street – 0131 260 9699
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
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
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
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
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 email@example.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
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
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
47-49 Deanhaugh St – 0131 343 1735.
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 firstname.lastname@example.org
23-24 Sandport Place, Leith
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
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.
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
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
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,
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
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.
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 email@example.com
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
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
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
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
Bite has one of each
award-winning pie to give
away to one hungry reader.
Win some Galloway Lodge
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 any or all of the above simply send your name, address, tel number, dob and
occupation to firstname.lastname@example.org. 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