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Download February 2012 - Bite Magazine

Your Independent, Local Guide to

Eating and Drinking in Edinburgh

www.bite-magazine.com

February 2012

Restaurant & Bar Reviews, Food,

Wine, Beer, Cocktails, Whisky, Listings

WIN

Dinner for Two

and a Bottle of Prosecco at

The Edinburgh Larder, p39

Written

by

locals!

Take

Me I’m

Free


Photo: Simone Hilliard.

s well as an extensive

A list of wines, with

many sold by the glass,

Le Di-Vin also serves

cheese, charcuterie & fish

platters, grilled snails,

beef sandwich, croque

Monsieur and more.

Monthly Wine tastings and

private area also available.

Food at

St Ann's Oratory

9 Randolph PLace, Edinburgh.

0131 5381815 • www.ledivin.co.uk

Love is...

a Cake from La Cerise

Specialists in wedding & celebration cakes


Editor,

The Ship, Limekilns

Words

Leila Arfa

Mark Earl

Rachel Edwards

Lea Harris

The Insider

Paula Phillips

Jemma Porter

Sharon Wilson

James Wrobel

Subbing

Leila Arfa

Front Cover

Thanks to

Simone Hilliard.

A Meaty Issue from Bite!

M

eat gets a bad rap. Blamed for its saturated fat and associated

health implications, we often forget that it is a complete

form of protein which contains all the amino acids your

body needs. Furthermore, it contains tons of vitamins, minerals and key

nutrients. We eat too much and factory farming produces poor quality

produce and destroys the environment. However, if consumed sensibly

and bought from local butchers and companies that care about quality

of produce and animal welfare – it is a joy. In this month’s issue we

satisfy our most carnivorous cravings by tucking into steak, cooking

mutton stew and even discuss meaty cocktails!

Bite

In this issue

05 Review Best Burgers

09 Review Kyloe Gourmet Steak

Restaurant & Grill

11 Review The Grill Room At

The Dome

12 Beer The New Black

13 Review Wannaburger

14 Dish Of The Month The Best

Mutton Stew

16 Wine This Month’s Tastings

17 Wine Fairtrade Wines

18 The Insider My Bloody Valentine

19 Cocktails Meaty Cocktails

20 Grilled! Stuart Muir

22 Meat Where to Buy It

24 Ethical Eating I like POATing…

25 Gourmet Girl Barcelona

26 Off The Trolley Always Sunday

27 Off The Trolley Bigger’s Not

Always Better

28 Healthy Eating With Real Foods

29 Whiskipedia Glengoyne Highland

Single Malt 10 Year Old

30 What’s In Season Pulled Pork

Publisher/Editor I Sharon Wilson I 01383 616126 I M 07780 763613

I contact@bite-magazine.com I www.bite-magazine.com

Design I Donna Earl I bite.design@mac.com

© Bite Magazine 2011 – All items contained within this publication are copyright to Bite Publishing and

cannot be taken or edited without the permission from the copyright holder.

This magazine is printed on sustainable paper.

3


Raw indulgence


range range of delicious,

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nutritious nutritious raw raw treats

treats

Free Fr Fre Free e d delivery eli eliver li ver e y f ffor

for or o o onl online nli l ine or ord orders der de der s ov o over ver e r £1 £ £15 £155

Shop online at www.realfoods.co.uk


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Your Independent, Local Guide to

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January 2012 Written

Restaurant & Bar Reviews Food,

Wine, Beer, Cocktails, Whisky, Listings

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Your Independent, Local Guide to

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December 2011

Written

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Restaurant & Bar Reviews Food,

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Your Independent, Local Guide to

Eating and Drinking in Edinburgh

www.bite-magazine.com

November 2011

Restaurant & Bar Reviews Food,

Wine, Beer, Cocktails, Whisky, Listings

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October 2011

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Restaurant & Bar Reviews Food, Wine, by

Beer, Cocktails, Whisky, Listings

a Festive Dinner for locals!

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Your Independent, Local Guide to

Eating and Drinking in Edinburgh

www.bite-magazine.com

February 2012

Restaurant & Bar Reviews, Food,

Wine, Beer, Cocktails, Whisky, Listings

WIN

Dinner for Two

and a Bottle of Prosecco at

The Edinburgh Larder, p39

Written

by

locals!

Take

Me I’m

Free


Best Burgers

Meaty bites!

L

ast month Bite put out a tweet asking ‘for the best

burgers in town’ and was inundated with replies. Here

is the result of our impromptu voxpox. The most-

mentioned places were without doubt Holyrood 9A,

Wannaburger and Bell’s Diner.

Holyrood 9A have a menu of about 20 variations including

the venison burger with melting brie & cranberry relish (£8.95),

the falafel burger, fresh cooked falafel, shredded carrot, red

onion, tzatziki & hot chilli sauce (£7.95), and the chilli burger

(£8.25) 6oz burger topped with pickled jalapenos, chilli

cheese, fresh green chillies, sour cream & death sauce! 9a

Holyrood Road – 0131 556 5044.

Although Wannaburger looks American it proudly declares that

all of its burgers are made with 100% Aberdeen Scottish beef,

the chicken and eggs are free range, the buns are locally baked

and there are no artificial flavours or additives in the shakes.

Furthermore, they recycle and compost all their waste. A good

range including chicken, chilli, and veggie versions.

7/8 Queensferry Street – 0131 220 0036.

see review on page 13

Bell’s Diner is well-liked as a no-frills steaks and burgers joint for

Edinburgh carnivores. Flavour your meat with mustard,

Roquefort, garlic or pepper. 7 St Stephen Street – 0131 225 8116.

Also highly rated were The Roseleaf, The Cambridge Bar, The

Stockbridge Tap, Gourmet Burger Kitchen and The City Café.

Roseleaf offer the Royale with Cheese, chargrilled minced

pork belly & beef burger sandwiched in a toasted homemade

sesame seeded onion bun with beef tomato, lettuce, melted

mature cheddar cheese & tomato relish served with sautéed

tatties & coleslaw, Virginia smoked streaky bacon or

Stornoway black pudding (£9).

The people have spoken!

5


6

Bites

It’s Scandalicious! Published last year,

Scandilicious is a fresh and inspiring

introduction to Scandinavian cooking. Author,

Signe Johansen, brings us mouth-watering

recipes for healthy breakfasts, lazy brunches,

light lunches and

delectable dinners

– from the

traditional (smoked

trout salad and

home-made

gravlaks) to the

unexpected (roast

allspice chicken and

macaroni cheese

with a Scandilicious

twist). And there

are some serious

treats in store for baking enthusiasts…

cinnamon, chestnut bread, Jarlsberg and fennel

muffins, plus a whole chapter on cake! Saltyard

Books, Hodder & Stoughton Hardback, £20

Valentine’s Afternoon Tea at the

Bollinger Bar, Palm Court, The Balmoral 14th

February, 12 noon to 5.30pm. Fresh salmon,

cucumber and crème fraîche sandwiches,

heather honey scones, champagne jelly and

strawberry compote. Each tier of the

Valentine’s Afternoon Tea ispaired with a

70ml glass ofChampagne including Bollinger

Special Cuvée NV, Ayala Rosé NV and

Bollinger Rosé. £45 pp with champagne £23

pp without. Call 0131 556 2414.

Steak@No.12 opens this

month at 12 Picardy Place

replacing the Green Room.

The steakhouse promises a range of

sharing plates and steak cooked to

perfection at your table. Jason

Wright, previous Head Chef at

‘Ondine’ joins the No.12 team as

Head Chef alongside renowned

Edinburgh Chef Mark Greenaway.

Together they will develop the

menu for the new steakhouse.

www.no12picardyplace.com


February can be a dreary month but help is at hand. Instructions

for Happiness and Success is a no-nonsense guide to bringing

your dreams into reality. Written by Susie Pearl, writer and mentor to

successful artists, entrepreneurs and business people all over the

world, it reveals a unique method for manifesting a great life. The

book contains all the tools you need to bring more pleasure, health,

adventure, wealth, love, success, optimism, joy and inspiration into

your life. www.happinessandsuccess.org/book

Congratulations to chef Mark Greenaway of

the eponymous restaurant at No. 12 Picardy Place

who last month secured three AA Rosettes

following the opening of the restaurant in

February 2011. The AA announced the latest

additions in January with Mark Greenaway’s being

the only Scottish establishment to receive the

accolade.

Stuart Muir, Executive Chef at Harvey Nichols

Fairtrade Fortnight – 27 February to 11 March. This year, the

Fairtrade Foundation is encouraging people to ‘Take a Step’. You

can: buy a Fairtrade product, tell someone about the initiative,

bake a cake or other recipe using Fairtrade ingredients such as

oranges, bananas, spices, nuts, tea, coffee, sugar and chocolate.The

aim is to support farmers who grow the food we love to eat and

cook. Register on the stepometer at www.fairtrade.org.uk/step

and help Fairtrade reach the target of 1.5 million steps.

This month the new look Forth Floor Restaurant, Bar &

Brasserie at Harvey Nichols opens. The brand new interior

will combine warm textures of wood and leather with a classic

colour palette of dark claret red and walnut, and a luxurious finish

to create an inviting dining space. New features will include a

bespoke stand alone seafood bar seating 6 and clad in walnut wood,

an exclusive private dining room and a relaxing lounge area offering

unspoiled views across the city’s skyline. The Cocktail Bar with its

views across to Fife will also be refurbished. Subtle lighting and

chilled out music will create one of the best drinking scenes in

Edinburgh. See Bite's interview with chef Stuart Muir on page 20.

7


Bijou is a bustling café and

restaurant situated in the

heart of the Leith Links

community.You can pop in

for a quick breakfast or pick

up a roll for your lunch. Call

in and check your email on

our free wireless Internet.

Or join us for a cosy dinner

in the evening, we are fully

licensed and BYO… Bijou is

a part of your day.

Plus Illy Coffee and Homemade

Ice Cream – always!

2 Restalrig Road, Edinburgh, EH6 8BN

Open Mon-Sat 9am-9pm and Sunday 10am-9pm.

www.bijoubistro.co.uk

be-ba-boom

Well-established and well-loved salon with a

team of freindly stylists who are passionate

about hair. Specialists in hair-cutting, colour,

extensions, make-up and wedding hair. Friendly,

relaxed ambience.

37 Leith St Edinburgh EH1 3AT

0131 556 9999

info@bebaboom.co.uk


Review: Kyloe Gourmet steak

“How do we know it’s not

Zebu?” asked Mr Bite eyeballing

the menu as I idly consider that

a blood splat would not be out

of place in our hide-clad

booth. “The supplier is

Hardiesmill in the borders, it

says so in the leaflet and the

beef is certified pedigree

Aberdeen Angus” I reply patiently “What do

you fancy?”

Kyloe is part education, part meat fest. The

waitress has shown us different cuts of steak

and talked us though the difference in taste

and recommended cooking times.

For starters though I choose fritto misto (£9.95)

as there is plenty of tempting Scottish seafood

on the menu too. Langoustines, baby squid,

whitebait, aubergines and courgettes are fried in

tempura batter with lime and saffron aioli. The

prawns are quiverlingly tender and juicy; the

batter dissolves in the mouth; the aioli superbly

tangy, thick, rich and golden. Mr Bite has

chosen the plate of beef (£7.95); carpaccio of

Aberdeen Angus fillet and horseradish cream,

steak tartare with quails egg, sweet cured beef,

traditional pastrami with carrot dressing. He

reckons the sweet cured beef is best.

Main courses are fillet steak (£26.00) with

Béarnaise, hand cut chips (£ 2.75) and creamed

spinach (£3.00) for me and Mr Bite plumps for

the burger slider (£13.50); three variations

include venison & redcurrant, wild boar &

apple, and Aberdeen Angus fillet with smoked

cheddar cheese served with tomato relish,

mustard mayo, pickles and

shoestring fries. My steak is rare,

juicy and velvety –and the best I

remember eating. Tomatoes have

been slow roasted for max

sweetness and the Béarnaise is

deliciously decadent. Even the

spinach is creamed and peppered

– just so. Nothing is overseasoned.

Mr B likes the venison burger best

with its mix of dark meat and sweet sauce but

comments that the wild boar and apple combo

needs an extra ingredient to “lift it a bit”. He

proceeds to polish off the lot and slumps

declaring he “can’t manage pud”. Lightweight!

I grasp the baton and order roasted pineapple

with chilli (£6.00) lime syrup and vanilla yogurt

sorbet. Pineapple aids digestion so it is a good

choice; caramelised sweetness, a gentle heat

and creamy sorbet.

Kyloe has a relaxed buzz and a superb menu. It

also appears to have attracted that elusive

demographic herd, ‘male diners’, in what is an

oestrogen-dominated eating scene. (S. Wilson)

Kyloe Gourmet Steak

Restaurant & Grill

– 1-3 Rutland Street, Edinburgh EH1 2AE

– 0131 229 3402

– info@kyloerestaurant.com

– www.kyloerestaurant.com

Opening hours

Sun-Thurs 12 noon-10pm

Fri & Sat 12 noon-11pm

9


Deli & Licensed Cafe

15 Blackfriars Street, Edinburgh, EH1 1NB

Tel: 0131 556 6922

www.edinburghlarder.co.uk

Winter Warmers!

Warm up with delicious soups, Artisan Coffees, Eteaket

teas or try our lovely homemade hot chocolate.

Follow us on

@edin_larder

‘The best of Scottish produce prepared

for you in the heart of Edinburgh’


Review: The Grill Room At The Dome

An oasis of sophistication

often liken The Dome to an

oasis; I visit to escape the Ihubbub

of the city centre; the

traffic, the shoppers and the

phone. Its palatial feel,

extravagant flower displays, jawdropping

architecture and

sparkling chandeliers all create an

ambience apart, as do the

brigade of professional staff.

When I reviewed The Grill Room last month

then, the obvious choice of partner was my

friend ‘the dowager’. The ‘Iron Lady of Fife’ is

familiar with The Dome of course, as it

measures up to her exacting standards.

To start, I ordered the spiced mango and

grapefruit salad with a chilli and garlic syrup

(£8.50) and the dowager chose the classic Caesar

salad with crispy bacon (£6.50). Portions were

substantial but didn’t compromise taste. My

salad was refreshing and fragrant; crunchy green

beans mingled with slithers of sweet carrots and

fruit. The heat was gentle and the balance of

flavours and textures on the plate cleverly

judged. If more restaurants offered salads of this

standard eating healthy food would be a nobrainer.

The dowager was equally impressed.

Main courses were an 8oz fillet of Scottish

beef (£29.50) for my friend and fillet of venison

(£27.50) for me. She was thoroughly pleased

with the steak cooked medium rare and with

dauphinoise and al dente fine green beans. The

beef is top quality Scottish Buccleuch beef;

the cattle are grass fed and the meat

is traditionally matured to ensure

flavour and tenderness. My venison

was divine; a beautiful piece of, ironrich,

loin-eye fillet. The Venison is

from the hind deer, a smaller breed

of deer with maximum flavour.

Carrots had been cut lengthways and

tossed in honey and ginger extracting

maximum sweetness and flavour. The

creamy mash was tasty and satisfying. Pretty

blackberries dotted my plate.

Desserts were a must and I plumped for the

crème brûlée with fresh raspberries (£6.50) whilst

the dowager chose dark chocolate mousse with

caramel served with a white chocolate sauce and

fresh berries (£7.00). The brûlée was perfect;

exactly the correct consistency and creaminess

with a crunch glassy topping whilst the mousse

was a cocoa dusted pyramid of luxurious

chocolate. Both were beautifully presented.

We left The Dome with satisfied tummies and

the warm glow of having experienced the treat

of a lovely evening out. Who can ask for more?

(S. Wilson)

The Dome

– 14 George St EH2 2PF

– 0131 624 8624

– www.thedomeedinburgh.com

Opening hours

Open 7 days, dinner 5pm-late.

11


12

Beer: The New Black The stout renaissance

I

f you are reading this in a boozer in the

middle of March then there is a good

chance that you are doing so in the

company of at least one inebriated doofus in

a hilarious oversized green hat. Sometime in

the early nineties we allowed St Patrick’s Day

to be co-opted by the public relations

department of a multinational drinks

conglomerate. Why did we allow this to

happen and are there any other patron saints

we can exploit for commercial purposes?

The truth is, that despite the advertising,

there is little historically or culturally Irish

about stout. Despite Guinness becoming

synonymous with the style, it is really a drier

interpretation of a London porter and is now

brewed in half a dozen countries and

consumed in many, many more.

A stout (or porter, the words are pretty much

interchangeable) is traditionally a dark beer

brewed from roasted malt. They come in all

imaginable strengths and flavours. Although

dark, very few are jet black and there are now

even a couple of experimental white stouts.

They can be fortified with oatmeal to add

weight and texture to the palate, milk or

sweet stouts have lactose sugars added,

which makes for a lighter, creamier beer.

Currently fashionable additives include

chillies, ground coffee, ginger, aniseed,

chocolate and a veritable market garden of

berries. Hops have a lesser influence than

with pale ales, but provide some definite

background bitterness. The William’s Brothers

Profanity Stout has an overt, aromatic

hoppiness, but it is the exception.

It is clearly no longer possible to equate

stout with Guinness; the entire current crop

of dynamic, young, British breweries has their

own quirky stout or porter, most of them

being among the top tier of their selection.

Your average punter may not be aware of this,

because this quiet revolution is taking place

largely in the bottled beer section of your

local supermarket or independent retailer.

Timidity on the part of the major pub chains

means that the vast majority of all bars will

always have one pump devoted to the Irish

behemoth and most landlords will be wary of

offering more than one stout.

...this quiet revolution is

taking place largely in the

bottled beer section of your

local supermarket or

independent retailer

So drinkers who fancy a pint of something

dark, toasty, contemplative and interesting

are forced to shell out good money to

retailers like myself. Sorry. Must stop there. I

need to wipe away a crocodile tear...

James Wrobel is the proprietor of

Cornelius Beer and Wine,

18-20 Easter Road, and can be

contacted on 0131 652 2405.


Photography courtesy of Leila Arfa

Review: Wannaburger

'if I'm shakin', your burger's waitin!'

f the teenage version of me

could have had a ‘dream Irestaurant’,

then the blueprint

might have looked a lot like

Wannaburger. It's the ultimate

21st-century diner offering

modern gloss, a pop soundtrack

and relaxed vibe. The dining

concept is ‘Americana retro’ with

freshly grilled burgers, hot-dogs and drinks like

coke floats. If you’re looking for inexpensive

fast food without the guilt-trip of dodgy

ingredients and mountains of polystyrene, this

is the place for you.

Mamma ‘carnivore’ and I went along on a

Saturday evening and took a seat at one of the

booths. Decisions were quickly and easily

made, based on this month's meaty-themed

issue of Bite. In other words, no veggie burgers!

After ordering at the till, I was handed a pager

(Tagline: If I'm shakin', your burger's waitin') and

returned less than five minutes later to collect

our feast.

First for tasting was the char-grilled bacon

cheeseburger (£3.95) sandwiched in a soft bun

and pimped with sliced pickles and

flavoursome tomatoes. The meat patty of

Scotch beef had good seasoning and overall

the burger was the perfect manageable size.

The poultry option was a grilled whole freerange

chicken breast fillet (£5.95) with tender

lettuce leaves and mayo. Tastier and infinitely

healthier than your average ‘mystery-meat’

breaded chicken burger.

Not fearing for our meatcredits

for the week, we also

shared a Bavarian Smokie

(£3.95). A Traditional smoked

sausage; it was piled with

oodles of sauerkraut on top. I

thought the dog’s bun was a

bit oversized, but it’s a tiny

gripe. We took advantage of

the offer of free accompaniments, and chose

the house relish made with fresh tomatoes,

onions and with spicy little zip. It was perfect

for dunking the battered onion rings and crispy

fries into.

The drinks deserve a mention too, as where

else in Edinburgh can you team your dream

burger up with a can of authentic A&W Root

Beer, a pint of organic Black Isle Brewery Pale

Ale (only £3.50), or an Elvis-worthy peanut

butter and banana milkshake?

Did we manage to resist finishing with a TKO

of a sundae with rich chocolate and vanilla ice

cream, toffee sauce and brownie chunks? Not

likely. My teenage self would never have

forgiven me.

Leila Arfa writes www.leilappetit.com

Wannaburger

– 7/8 Queensferry Street, Edinburgh EH2 4PA

– 0131 220 0036

– www.wannaburger.com

Opening hours

Mon-Fri 8am-10pm; Sat & Sun 9am-10pm

13


14

Dish Of The Month: The Best Mutton Stew

From the Edinburgh Larder

M

utton is a cheap,

delicious,

somewhat

underrated meat. This

recipe is from The

Edinburgh Larder who use

organic mutton from

Peelham Farm. The veg are

also from a local supplier,

Phantassie in East Lothian

and Scottish rapeseed oils

can also be purchased at

‘The Larder’.

Ingredients (Makes 6 portions)

Stew

1 ½ kg of mutton shoulder on the bone

(or 1kg off the bone)

2 medium white onions roughly chopped

4 cloves of garlic roughly chopped

2 tbsp rapeseed oil

2 litres of liquid – half water and half good

quality veg or chicken stock

6 sprigs thyme or lemon thyme

2 carrots cut into chunky pieces (about 3cm

lengths)

2 leeks cut into chunky pieces

½ a turnip cut into large cubes

Sauce

2tbsp (or 50g) butter

2 heaped tbsp plain flour

¾ pint of milk

¾ pint of mutton stock (cooking liquid)

2 tbsp roughly chopped capers

2 tbsp roughly chopped flat leaf parsley

Method

1 In a large pan, fry the onions and garlic in the

rapeseed oil until translucent.

2 Add the mutton shoulder and brown it off for

a few minutes on all sides – push the onions

to one side so they don’t burn while you

brown the meat.


3 Pour in all the liquid and add the thyme.

4 Bring to a gentle boil and simmer for 4 hours

until the meat is falling apart – check every

hour or so to make sure it’s not boiling too

rapidly and that there is plenty of liquid left.

5 Place the roughly chopped vegetables around

the sides of the meat and make sure they’re

covered with liquid – cook for a further hour.

6 Strain the meat and veg off into a bowl and

leave to one side while you make the sauce.

7 Make a roux by melting the butter in a pan

and quickly whisking in the flour – whisk for a

couple of minutes to cook off the flour

slightly.

8 Pour in the milk and the stock from the

mutton and whisk until smooth.

9 Remove from the heat and stir in the capers

and parsley.

10 Pull the meat off the bone into chunky

pieces.

To serve, place the veg and meat in a shallow

bowl and pour over the sauce – serve with

buttery mash, sprinkle with parsley and enjoy!

You Need Soup • We Have Soup

Six handmade soups every day, with fresh-baked artisan bread.

Veggie & vegan options & most soups are gluten-free.

Also, breakfast: soup or porridge with two toppings.

Takeaway is in eco-friendly packaging and we compost!

Sit in our bright, friendly café. Free wi-fi; Artisan Roast

coffee; gluten-free & vegan cakes. Simple. Delicious.

Open 8am-3pm Mon-Fri.

8 Forrest Road, EH1 2QN,

0131 226 3346 • www.unionofgenius.com

15


16

Wine:

February Tastings

Calistoga Restaurant

– Valentine’s Wine Tasting Dinners

Where: 70 Rose Street Lane North

When: Tuesday February 14th

Time: On the hour every hour from

5pm to 8pm; Dinner is served

in the restaurant following

the tasting.

Price: £36pp for tasting & dinner.

How To Book: www.calistoga.co.uk

Great Grog Wine Tasting

– Sauvignon Blanc vs Alternatives

(All White Tasting)

Where: Bourne Fine Art, 6 Dundas Street

When: Thursday 9th February

Time: 6-7.30pm

Price: £16

How To Book: www.greatgrog.co.uk/shop

Rose Murray Brown Master Class

– New French Classics Wine Series

Where: 8 Queen Street

When: Wed 29 Feb, 7, 14, 21 March

Time: 7.30pm-9.30pm

Price: £135 (or £35 per session)

How To Book: www.rosemurraybrown.com

Rose Murray Brown

– South Africa Masterclass

Where: 28 Queen St

When: Tuesday 28th February

Time: 7.30pm-9.30 pm

Price: £35

How To Book: www.rosemurraybrown.com

Wine UnEarthed – World of Wine

Where: The Scotsman Hotel

When: Saturday 4th February

Time: 10.30 am – 4pm

Price: £85pp

How To Book: www.wineunearthed.co.uk

Wine UnEarthed – New World

Where: The Scotsman Hotel

When: Saturday 25th February

Time: 10.30am-4pm

Price: £85pp

How To Book: www.wineunearthed.co.uk

Wood Winters – Friday Wine Tasting

Where: 91 Newington Road

When: 24th February

Time: 5pm-7pm

Price: £5 for 6 wines

How to Book: www.woodwinters.com

Call 0131 667 2760,

pop into the shop or email!


Wine: Fairtrade Wine Take a sip

T

o celebrate Fairtrade Fortnight this month, 27 February to 11 March, Bite has asked

local retailers for their wine recommendations. When you buy fairtrade wine the

producer receives both a minimum price which covers the cost of sustainable

production (or the market price if it is higher) and also a premium, which is money paid

on top of the minimum price and invested in social, environmental and economic

developmental projects. Try one this month and do your bit!

Running Duck Shiraz 2011 Organic

Fairtrade, £7.50 from Henderson Wines,

Morningside and Roseburn. Stellar produces

this organic Shiraz; light spicy and round, it is

great with red meats, stews and cheese. The

wine is named after the ducks that have the

run of the vineyards as pest control. (Vegan

friendly)

Great Grog list Thandi Wines from Elgin

in South Africa. Thandi is a joint venture

between between a private farmer – Dr Paul

Cluver – a governmental forestry company,

and a community of black forestry and farm

workers. It was established in 1995 and was

one of the first recognised Fairtrade brands.

Check out www.thandi.com

Fair Valley Pinotage, 2010, from Paarl

South Africa, £8.35 stocked at Reubens Wine

Store in Dunfermline. A vibrant ruby red and

purple colour, on the nose you get plums

and red berry aromas, in the mouth –

flavoursome spicy black fruits, finishing with

ripe soft tannins. An excellent match with

full flavoured roast game dishes such as

rabbit, boar and well hung pheasant.

Pinotage will also match up to any good

cheese board and chocolate desserts. More

info on www.reubenswinestore.com

17


18

The Insider: My Bloody Valentine

T

he ‘Iron Lady’ of this fine publication –

having just pipped a panda to the

Woman of the Year accolade in

esteemed Edinburgh publication Shavers

Weekly – has decreed that, this month, her

humble scribes should essay on the subject of

‘meat’. As usual I got the, erm, ‘wrong end of

the stick’ and promptly dispatched 400 finely

hewn words on Pop Art botherer Andy

Warhol’s male hustler shocker, Flesh. After a

brutally administered kicking from the

‘Guverness’, however, I was soon singing (4 part

harmonies included) from the Bite hymn sheet.

Nevertheless, I allowed myself a scintilla of

doubt…a column about meat in the month

that holds Valentine’s Day? I googled

‘romantic meats’, no luck. Then ‘seductive

meats’. The top entry started promisingly;

“Seductive Indian Jafra has quite an appetite

for meat. Watch her get to work as she kneels

down and…” tsk tsk! The pornhub tag set

alarm bells ringing.

So I had no recourse but to take inspiration

from my rapidly expanding foodie library –

which is reaching the point where I’ll have to

have the floor reinforced. Or, alternately,

recycle some coffee table books as, ahem,

coffee tables.

For the more cerebral suitor, Nose to Tail

Eating offers: Cold Lamb’s Brains on toast.

Yum, yum! “This is a dish for those who

particularly love the texture of brain,” offers

Fergus Henderson, helpfully.

For the touchy feely sensualist in your life

there is the Pâté de Tête in Ripailles – it pains

me to note that our nearest equivalent would

be potted hough, which sounds (and tastes)

like something you would spit up in a

coughing fit – the devil, as ever, is in the

detail, the Pâté recipe requires pig ears, snout,

cheeks, tongue and trotters. Surely a porcine

sensory full house?

And for the romantic? If you are very lucky a

stag shot in its majesty, slit from throat to

sternum, before the meat spoils, and with the

heart shucked out. Cook that heart tenderly,

for it deserves your respect, Marsala suggests

itself and a barding of streaky bacon –

(invoking here) childhood memories of my

father, a chef, making the best of a car crash

deer startled by headlights in the Highlands.

So, a blood bath of a Valentine’s feast, but

what did you expect? Meat and romance

have no constituency; slaughter does not

lend itself well to affairs of the heart. The

sea, which has no chains, echoes: “Native

oysters anyone?”.


Cocktails: Meaty Cocktails

Gotta touch the toe!

S

urely there must be some misteak! As a

lover of completely useless

information I've been an avid fan of QI

ever since it first appeared on the BBC. A

recent repeat on the comedy channel Dave

got me thinking about this article as we'd

been asked to write about meat – not the

most commoningredientin cocktails I'm sure

you would agree.

Anyway on QI they were discussing the yuck

factor of the Sour Toe Cocktail. For those

unlucky enough to miss this episode the Sour

Toe Cocktail is served in the Downtown

Hotel, Dawson City, Yukon and is any drink

served with a preserved human toe. For

purists the original ‘cocktail’ was a beer glass

of champagne served with the toe.

To become a true Sourtoer, the imbiber has

to allow the toe to touchtheirlips but not to

swallow it! As they say ‘you can drink it fast,

you can drink it slow – but the lips have

gottatouchthe toe’. Obviously things have

gone wrong in the past as they are now on

their eighth toe!

This got me wondering if there were any

other ‘meaty’ drinks out there. Either novelty

drinks like the Sour Toe or, better still,

genuine attempts at incorporating meat into

a cocktail. To my delight I was able to

uncover a number of drinks made with meat.

One of the first to be created was The

Bloody Bull. Originally from San Francisco

Capt. Dick Stevenson enjoying a Sour toe cocktail!

www.sourtoecocktailclub.com

this is a simple mix of vodka, beef

bouillonand lemonjuice. Since this was first

introduced in the 1980’s mixologists have got

a lot more creative. Now bars on the east and

west coasts of the States are making their

own meat infused spirits for wonderfully

carnivorous drinks. Rye whiskey being infused

with pancetta, vodka being infused with

bacon or chorizo and even mezcal being

infused with bacon – there's a common

theme here! I’d recommend trying a Bacon

Mezcal Margarita.

I think my favourite, though, has to be the

Meat and Potato Martini. Made with potato

vodka,Worcestershiresauce, Peychaud’s

bitters and a few drops of mezcal, the drink is

served in a martini glass and garnished with a

rasher of bacon that has been dressed in

panko breadcrumbs and deep fried. A true

aperitif. (M. Earl)

19


20

GRILLED!

Stuart Muir, Executive Chef of

The Forth Floor at Harvey Nichols

nowing Stuart Muir’s passion for

local produce he was an obvious Kchoice

to interview for this ‘meatfest’

of an issue. I was eager to ‘dig a little’

into exactly what meat producers he uses

and why.

The timing was opportune. The restaurant,

brasserie and bar are currently being

refurbished in time for a Valentine’s Day

opening. It has been ten years since Harvey

Nichols arrived in Auld Reekie and Stuart

was there, at the start, donning his hard hat.

When I saw him last month he was excitedly

revamping the menu.

First to catch my eye was the Ayrshire pork –

slow cooked pork belly with pate Brik,

cognac-soaked prunes, black pudding, coco

nibs, cauliflower cream, soused baby veg and

toasted cumin and caraway seeds.

Where do you get your inspiration?

SM: From the produce. A good piece of meat

or fish and knowing its provenance is the

where creativity starts. For example, I get my

free-range chickens from a small farm in

Strathaven, they come in all shapes and sizes

and our pork comes from Ayrshire. We are

actually curing our own bacon from the pork

belly too.

Really?

Yes, we’ve taken the pork belly and cured it

in junipers, salt, and brown sugar for 7 days.

In fact it’s ready today.

Stuart then asks one of his team to bring out

the pork belly which smells divine. Chef goes

off to slice and cook some and then brings it

back. We both have a taste. It’s exciting.

Everyday for the last week this beautiful

belly has been rubbed with salt and the

excess liquid poured off. It tastes sweet, rich

and has a deep flavour. Then I get an

explosion of juniper. I have never tasted

bacon like this. It will go on the menu as a

ham and eggs combo.

It’s interesting that you are using a

traditional process like curing?

Why wouldn’t you cure such beautiful meat

to make your own bacon? I hope we inspire

more people to do it. All it takes is a little

time each day to salt the meat. We also have

corned venison on the menu too.

I take a look. Corned Scottish venison with

herb pancake, plum chutney, whisky-soaked

honeycomb and Asian salad.


Corned as in Corn Beef?

Again it’s a traditional technique for

curing meat. Corning simply means

salting. We just associate it with

mass produced over-processed beef

in a tin. In ancient times meat was

dry-cured in coarse "corns" of salt.

We are also making our own

sausages and our own Scotch eggs.

As long as we have good produce all

we need to do is apply techniques,

many of which are traditional,

classic even, and impart our own

flavours. You can trace these

techniques back in time through to

Escoffier in the 1920’s and right back

to the Romans.

But you have such

imaginative dishes here.

There must be more that

inspires you than simply a

piece of meat or fish?

It’s all about taking classic

techniques and flavour

combinations, adding layers of

interesting flavour and giving a

modern, contemporary twist.

Stuart Muir is clearly a chef who is

flying the flag for modern Scottish

cuisine. He has the Scottish larder to

hand and is also clearly interested in

using traditional and classic

techniques to cook the produce.

Moreover, Harvey Nichols has just

been awarded 2 stars from the

Sustainable Restaurants Association

demonstrating excellence in this area.

Personally, I can’t wait to try the

ham and eggs!

Ayrshire Pork Belly. Photographer: Paul Dodds

21


22

Meat: Where To Buy It

W

alking down the fresh meat aisle of

my local supermarket leaves me

uninspired. Row upon row of

plastic boxes containing chops, steaks, and

roasting joints: there’s nothing interesting,

nothing new, and nothing to indicate the

quality of life that the animal had.

Luckily, I live in Edinburgh: a city bursting with

options for those with carnivorous cravings.

Rare breed pork, free range veal, and ostrich

are all available at Edinburgh’s Farmer’s Market,

held every Saturday morning in Castle Terrace

Car Park. Wandering through the stalls it’s easy

to get an idea of what’s fresh, local, and

seasonal. Keep an eye out for cheekily named

‘Well Hung and Tender’ for tasty Scottish beef.

For those of us that tend to overdo it on a

Friday night and find Saturday mornings a

little anti-social, the Stockbridge Market runs

all day every Sunday in Jubilee Gardens and is

the haunt of similar local meat purveyors.

With seasonal considerations on our minds

when it comes to veggies, it’s natural to

attach the same concerns to meat. Beef, pork

and chicken are in season all year round, but

you will find differences in the taste of lamb

during the year as they begin to age. Spring

lamb is available for a small window during

March, April and May but after summer the

meat becomes more robust.

Game season is winding down this month, so

you’re unlikely to see any pheasants or rabbits

strung up by their heels at local markets. But

if you visit during Autumn and Winter, be

prepared.

There’s something evocative about visiting

your local butcher and picking up a paperwrapped

package. For the best sausages

around you can’t go wrong with a visit to

Crombies on Broughton Street: and their

haggis has picked up a fair few awards, too.

George Bower in Stockbridge may seem like a

small establishment, but it’s the perfect place

to grab a fine cut of veal or wild boar.

Family butchers John Saunderson, located on

Leven Street, are also worth a mention. Their

chickens are free range and supplied by Linda

Dick Chickens, praised by Nick Nairn and

Gordon Ramsay for their excellent flavour.

Sometimes it’s easier to buy online, and with

some great Scottish farmers taking to the

internet it’s never been easier. Hugh Grierson

is a name that you’re likely to come across on

the Edinburgh foodie scene, and it’s no

wonder. Grierson’s organic; grass fed meat is

reared locally on his farm in Perth and must

be tasted to be believed.

Sourcing exotic meat in Edinburgh can be

difficult; I’ve had a hard time trying to get my

hands on some goat. Fortunately I found

Kezie. Springbok, kangaroo, and zebra all

feature in their virtual butchers/zoo.

Although some meats aren’t locally sourced,

Kezie ensure that all meet E.U welfare

policies.

What strikes me is that the majority of

butchers, markets and websites are intent on

supplying free range and organic meat. So

next time you feel jaded by the supermarket

selection, try going local. (J. Porter)


24

Ethical Eating: I Like POATing and I like to POAT!

W

ith foodie trends

for baking and

cooking from

scratch, making sourdough

starters for bread, growing

fruit and veg to keeping

chickens, the next logical

step would be to own a farm

animal. Impossible I hear you

clammer, but no, it isn’t.

Back in 2009, journalist Alex

Renton wrote a piece in the

Guardian about his remote adoption of a pig

from Denise and Chris Walton on their totally

organic farm in the Borders. In 2010, interest

grew and the Peelham Own A Tamworth

(POAT) came into being. I’d known about the

scheme from talking to Denise at Edinburgh

Farmers’ Market and she invited me down to

the farm for one of the POAT gatherings.

Watching the mischievous piglets in the fields

while the sows snorted and snuffled in the

earth, I was hooked.

It’s simplicity itself: pay a club fee, choose

your pig, pay for its upkeep on a monthly

basis and at the end of nine months you will

end up with a freezer full of delicious freerange

organic pork.

Once you have selected your weaner (a 10week-old

piglet), you have the option of

visiting it two or three times over the season,

with regular updates from the farm as to what

your porker has been up to. If you visit the

farm for the weekend (it’s not compulsory),

Photography courtesy of Lea Harris

food is never far from the

table with breakfast, lunch

and dinner provided for

hungry POATers. You can

even camp on the farm,

waking up to amazing

views over the

Berwickshire countryside.

But what I enjoyed most

was the butchery course.

Under the expert guidance

of Peelham butcher Danny

McLeod, you learn how to turn your pig into

chops, joints, sausages, salamis, bacon and

pancetta. With a good relationship with Slow

Food Friuli Italian butchers, the Waltons know

how to butcher Italian style, so you have a

choice of how you want your pork prepared.

These prize piggies have spent almost 10

months foraging in the fields, eating organic,

homegrown grain; they are happy pigs. So next

time you tuck into a bacon sarnie, will you

know how the meat you are eating was reared,

feed and despatched? A POATer does! (L. Harris)

For further information go to

www.peelham.co.uk/own-a-tamworth.html

Basic Costs: Membership fee: £45

Bed and Board: nine monthly payments of £45

Optional costs:

Butchery: £85

Weekends: £80 pp excl accommodation


Gourmet Girl Goes To: Barcelona!

¡Hola! This month, to tie in with this meaty

issue of Bite, Gourmet Girl’s been hunting

down chorizo and other Iberian delicacies.

Following a recent trip to Barcelona, it’s

quickly apparent that the Spanish have a love

of pork products. Whilst factory-technology

has infiltrated to allow for mass production

of certain foodstuffs, the traditional methods

of air-drying and smoking meats continues in

rural villages in Spain. For centuries these

artisanal techniques have been used as a way

of preserving sausages and meats to keep

families going through the winter.

It’s no exaggeration to say that there really is

a tapa (or pinchos) bar on every corner in the

Catalonian capital, and over the course of

three days my sister and I literally ‘pigged out’

on pig. Paper-thin jamón Ibérico, chorizo,

peppered salchichon, and sweet lomo (sweet,

dry cured pork loin) were enthusiastically

munched alongside our body-weight in

accompanying almonds, croquetas and

quesos.

No foodie’s trip to Barcelona is complete

without a visit to the world-famous market,

La Boqueria (www.boqueria.info). Situated off

La Rambla, it’s a shrine to fresh produce,

meats and seafood. The buzz in this place is

exciting as you jostle for space with locals

picking up ingredients for the day’s lunch or

dinner. Specialist vendors offer an abundance

of ‘charcuteria’ and ‘embutidos. Forget the

tacky souvenirs and miniature Sagrada

Familia, there was no doubt we would be

Photography courtesy of Leila Arfa

leaving with a suitcase packed with sausages!

Hams from the Iberian black pig (or pata

negra) are some of the finest in the world,

but you’ll have to seriously watch your euros

as this tasty stuff comes at a price!

Back home and Peelham Farm

(www.peelham.co.uk) in the Borders are

worth checking out as they’ve been

perfecting various charcuterie methods for a

few years. Given that their piggies are all of

the outdoor organically-reared sort, you can

scoff away knowing that your dinner had a

good life. Edinburgh Larder

(www.edinburghlarder.co.uk) were recently

stocking Peelham’s seriously tasty chorizo,

packed with paprika, but still with a sweet

smoky cure. It’s a good one to keep in the

fridge to add extra flavour to tomato-based

sauces, or just to have thinly sliced alongside

some manchego, olives, and a glass of sherry

for the near-perfect tapas experience. Until

next time Barcelona! (L.Arfa)

25


26

Off The Trolley:

Bigger’s Not Always Better

B

y February, the New Year and its good

intentions are fast fading in the face

of a dreary (although blessedly short)

month. With Valentine’s in the middle, any

remaining resolve soon dissolves in favour of

yet more chocolate. But February is not the

time to be hard on yourself. It’s dark and cold,

and spring still seems too far away: now is

not the time to be deprived of a little treat.

But how do you keep those resolutions while

satisfying your cravings?

As any seasoned dieter will tell you, the key

is in portion size. And when it comes to little

treats, good things really do come in smaller

packages. From M&S, home of the mini

chicken Kiev, the mini sausage roll, and the

tempting tubs of mini-bites, comes another

brilliant downsizing. Yes, the best thing to

come out of 2012 is the mini Walnut Whip. By

making it bite-sized, the chocolate: mallow

ratio is improved, and the crumbles of

caramelised walnut that adorn the top make

the once proud whole nut look boring. Being

tiny, they also come at a fraction of the

calories: never mind that I now devour a box

of eight.

It seems that just about anything can be

improved by making it smaller. Look at mini

cupcakes, which tend to have a big scoop of

buttercream icing, but do away with

extraneous cake. Tunnocks do delightful tubs

of mini caramel wafers, and there are also

mini Oreos, mini chocolate buttons, and of

course, tins of Celebrations: a veritable

bounty (pun intended) of things small.

Thornton’s packs of mini caramel shortcakes

are so very good, and while logically I know

that they are just big caramel shortcake cut

into smaller bits, they still taste better than

any full size version I’ve tried. Mini bars of

Green and Blacks chocolate handily come in

packs of 12, individually wrapped so that you

could, in theory, just eat one. And then,

turning savoury: little sandwiches cut into

quarters, mini Yorkshire puddings, bite sized

pizzas, crostini – in fact, canapés in general –

all genius.

So in this, the smallest month of the year, try

a little something special. At a fraction of the

size, and calories, the only real hardship is

remembering to stop after one. Or two. Or

maybe just one more…(R. Edwards)

As any seasoned dieter will tell you, the key is in portion size.

And when it comes to little treats, good things really do come

in smaller packages


Off The Trolley:

Every Day Is Always Sunday

A

s some of you might

know, I love cake

and when I get a

command from my stomach

for a little temptation, I’ll go

directly to the nearest

independent café for a

coffee and a wee slice of

something naughty. This

particular morning found me and BOGG (Big

Old Grumpy Git) on the Royal Mile at that time

of day when a wee snacklington (euphemism

for cake) was in order. Eschewing the big names,

we wandered up to Always Sunday.

It was mid morning and the aroma of freshly

baked scones wafted past us as we opened the

door. Smells promising, I thought as we

grabbed one of the few remaining tables;

10.30am and the place was buzzing as I edged

my way to the counter to gaze upon cakes,

slices, muffins and bakes. Mary Macdonald’s

place has been going for nine years now, and

she knows what her customers like. There is

always a lush carrot cake; that’ll do him.

The gluten free sticky orange cake enticed me

or then again, a piece of shortbread would be

nice, but what to choose… decisions, decisions.

Orange cake or brownie? Almond muffin or

shortbread? I’m a bit of a scone connoisseur

and there were six on offer – the expected

plain, cheese or fruit and three guest varieties:

apple with cinnamon, wholemeal fruit and a

banana wholemeal.

I swithered, bit my lip and

finally plumped for the

banana scone and a piece of

the miracle bar that intrigued

me. We hadn’t had breakfast,

which I thought justified

three cakey items between

us.

The carrot cake with its

slathering the cream cheese frosting vanished. I

liked my moist bananary scone, but it didn’t

strike a chord with BOGG; he would’ve had the

cheese given a choice. But the miracle bar was

divine – buttery base with chocolate, nuts and

coconut, bound together with condensed milk

then baked into a bounty and snickers hybrid. I

must get the recipe.

Mary tries to have sweet diversions for vegans,

coeliacs and dairy intolerant folk; for those

without the sweet tooth gene (what a shame),

there are plenty of savouries. If you are feeling

virtuous, the apple crumble is guilt free! Not

everything is made in-house but as the quality

is excellent, who would want to cast the first

rock cake? Not me! (L. Harris)

Always Sunday

– 170 High Street, Royal Mile

– www.alwayssunday.co.uk

– @alwayssundayEH1

Opening hours

Mon-Fri 8am-6pm. Sat/Sun 9am-6pm.

27


28

Healthy Eating With Real Foods: Meat Free A choice cut!

P

eople have many reasons to cut meat

out of their diet and there are plenty of

alternatives to help mount the

vegetarian band wagon. Real Foods have been

vegetarian since 1963 so have a great deal of

expertise.

‘If you’re a vegetarian why do you still want to

eat something that resembles meat?’ Not

everyone becomes vegetarian from a moral

stance and some will like to ease themselves

into the habit by choosing a meat alternative.

Vegetarian sausages are a good start and Vegi

Deli has at least two very tasty recipes which

would suit casserole or toad in the hole. Look

for their Sage and Marjoram or Lincolnshire

style. For pepperoni pizza lovers there are a

whole range of salami style, snack sausage

products.

Once you’re used to absence of meat on your

plate, you might want to try tofu or TVP

(textured vegetable protein). These are two

products that really expand your vegetarian

recipe repertoire.

Tofu itself is an incredibly versatile ingredient

and comes in innumerable forms and flavours.

Tofu, otherwise known as Soybean Curd was

reputedly first used in China around 200bc and

is an excellent source of vegetarian protein.

Real Foods have a very large range of tofu

products, from Engine Shed smoked tofu

through to yoghurt style desserts and other

dairy alternatives from Provamel.

You might prefer a diet that involves more

vegetables, grains, seeds, pulses and fruit. Real

Foods literally has a library of pre-packed

pulses, seeds and grains plus a wide range of

recipes ideas online. You can also choose from

bounty of organic and seasonal fruit and

vegetables, which can come direct to your

door with their veg box scheme –

www.realfoods.co.uk/getyourgreens

There are so many food options available to

those choosing a vegetarian diet it is impossible

to encompass them all in this article, but

hopefully you can see that choosing vegetarian

means having more choice.

Go to www.realfoods.co.uk to discover for

yourself the expanse of vegetarian choices

available to you, and with free delivery for any

online orders over £15 you can really make a

meal of it.

Real Food Shops

– 37 Broughton Street, Edinburgh, EH1 3JU

– 0131 557 1911

– 8 Brougham Street, Tollcross, EH3 9JH

– 0131 228 1201


Whiskipedia:

Glengoyne

Highland Single

Malt 10 Year Old

This is a Highland whisky made in a

lowland style. The Glengoyne

distillery is at Dumgoyne, near

Killearn north of Glasgow.

The distillery uses water from the nearby

Dumgoyne hill and Spanish and American oak

casks to make this whisky. Some of these

casks will have been seasoned with sherry in

Spain before shipping to Scotland. The malt

slowly extracts unique flavours during the ten

years or more in which it is maturing in the

distillery's dark airy warehouses.

However, it is the barley that predominantly

gives this whisky its unique character. The

distillery uses a type of barley called Golden

Promise which is notoriously low yielding but

of a high quality. This barley is dried using

warm air rather than peat smoke. This results

in a more delicate, lighter whisky; so much so

that it is marketed as a ‘smokeless’ whisky.

Tasting Notes

Colour: Golden yellow/bright, light gold.

Nose: Sweet, with toffee and popcorn

aromas. Slightly nutty, with fresh green apples

coming through.

On the Palate: Delicate flavours of fresh green

apples, oak and coffee with a hint of almonds

and liquorice.

Finish: Sweet, malty and warming.

Taste with: Would complement light, fluffy,

creamy desserts such as vanilla crème brûlée

and lemon meringue pie.

Available from the Whisky Rooms Shop

at £30.50.

WHISKI Rooms & Shop

– 4, 6 and 7 North Bank Street,

Edinburgh EH1 2LP

– Bar & Bistro 0131 225 7224

– Whisky Shop 0131 225 1532

– info@whiskirooms.co.uk

29


30

What’s In Season:

Meat Is A Four-Letter Word

I

’m in love. I always have been. No, I don’t

mean men; I’m in love with MEAT! Being a

butcher’s daughter (I did have a fling at

being a veggie in my teens); I can honestly say

there is nothing like a good slab or dollop of

meat on my plate. Casseroles can be

extravagant or as simple as you like; a

steaming bowl of mince and tatties keeps the

cold at bay. Stovies, another cheap and

cheerful dish, is filling and let’s face it, as

prices rise, we have to keep things in

perspective. Get your butcher to mince beef,

pork and lamb for you rather than buying prepacked

from the big boys. A kilo will make at

least a dozen, if not more, in the burger

Pulled Pork

2kg pork leg

2tblsp your fave spice

blend

Salt & pepper

Pint cider or apple juice

4tblsp wine/cider or

sherry vinegar

3 med onions sliced

8 cloves sliced garlic

department. Use skirt for stews and turn

leftovers into a pie. And as for pork…well the

recipe below will make a feast for 6-8 greedy

pigs. Any left turn into porky bubble and

squeak. Forget wine; flip the cap off a bottle

of beer or cider. Don’t forget lamb or mutton;

slowly braised as a tajine with all those

wonderful fragrant North African spices

satisfies all senses. Fancy a little goat? George

Bower in Stockbridge sells it! Nuff said! (L.

Harris)

Lea writes

http://OfftheEatenTrack.wordpress.com

and is @BakersBunny on Twitter

Method

1 Heat oven to 170C/340F/Gas 3.

2 Place meat into large roasting tin, score skin; rub salt, pepper

and spices over skin. Shove some garlic into the slashed fat;

throw onions and remaining garlic around the joint.

3 Pour in the liquids; cover with foil and chuck in the oven.

Bake for at least 4 hours.

4 When ready, the flesh should flake at the merest touch.

5 Remove skin and give it 3-4 mins in a furnace fierce oven

until it turns to crackling.

To serve: shred the pork into small pieces with two forks. Dish it

up with whatever takes your fancy – rolls and coleslaw or a

smoky BBQ sauce.

What else is in my basket?

Lobster, sea bass, mussels. Venison, partridge, goose. Rhubarb,

cauliflower, swede.


Restaurants

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.igniterestaurant.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

Bijou – A local eatery for breakfast, lunch &

dinner, or maybe just a cheeky glass of wine.

An ever changing menu, available in 3 different

sizes, Private Dining available. Recently under

new management and fresh after a makeover.

BYOB. Free wifi. 2 Restalrig Road Edinburgh,

EH6 8BN – 0131 538 0664.

www.bijoubistro.co.uk

Listings

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, Edinburgh, EH10 4HH

Reservations: 0131 622 8163

Online reservations:

www.bisquebar.com/contact

www.twitter.com/bisquebrasserie

www.facebook.com/bisquebrasserie

Elbow – Eat ... the freshest produce from

cakes to steaks. Drink ... grape to grain and

everything in-between. Enjoy ... the little

things that count. Open for breakfast at 11am.

Live music is now every Friday. 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

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

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Californian

Calistoga Central & Sideways Wines –

Current Holders of ‘Speciality Restaurant of the

Year’ at Scottish Restaurant Awards. Edinburgh’s

original and only Californian restaurant. Our

unique fresh foodis prepared by our great

kitchen team who are inspired by the flavours

of California. Wine List of over 100 Californian

wines at only £5 above shop prices. Try us or

book one of of unique Wine, Whisky or Beer

Tastings Dinners. Private Dining.

70 Rose St. Lane North, Edinburgh EH2 3DX

– 0131 225 1233 – www.calistoga.co.uk

Fish and 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.

French

La Garrigue – Regional French Cuisine and

Terroir Wines from the Languedoc/ Roussillon.

A restaurant where “Chef/ proprietor Jean

Michel Gauffre brings warm Languedoc to your

plate” (Pete Irvine in Scotland The Best). This

restaurant is simple and stylish with the relaxed

ambience of a French bistro and it is a firm

favourite with locals and tourists alike. Winner

of the Good Food Guide Readers’ Restaurant of

the Year 2010 (Scotland). Also Gordon Ramsay's

Best French Restaurant 2010. Open 7 days for

lunch and dinner.

31 Jeffrey Street – 0131 557 3032

14 Eyre Place – 0131 558 1608 and

88 Commercial Street, Leith – 0131 553 5933

– www.lagarrigue.co.uk

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 £9.50, noon-

3pm. Dinner a la carte 6-11pm. Closed Sundays.

Large groups catered for, set dinner available.

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. Open Mon-Sat 12

noon-2pm; 5pm-11.45pm,

Sun 5pm-11.45pm

150 Commercial Street, Ocean Drive, Leith,

EH6 6LB – 0131 555 2255

– www.britanniaspice.co.uk


Mexican

Los Cardos – Fresh Mex Burritos, Quesadillas

and Tacos made-to-order with choice of grilled

marinated chicken, steak, haggis, and slowcooked

pork. Vegetarian and vegan options also

available. Fresh made guacamole and choice of

five salsas ranging from Mild to Extra-Hot.

281 Leith Walk – 0131 555 6619

– www.loscardos.co.uk

Scottish

The Dome – Located in the city centre, The

Dome is situated on the site of the Old

Physician’s Hall designed and built in 1775 by

James Craig, the celebrated planner of

Edinburgh’s New Town. After major

refurbishment, this listed building became The

Dome which opened in 1996. The Dome houses

2 restaurants, namely The Grill Room & The

Club Room. A La Carte Lunch & Dinner Menus

are offered in both restaurants. The Dome

favourites include The Dome Club Sandwich

and The Dome Burger. Local Scottish produce

is used wherever possible. The menus are

created to include a flavour of Scotland and

Europe. The Grill Room is open seven days from

12 noon until Late. The Club Room is open

Monday, Tuesday and Wednesday from 10 am

until 5 pm: Thursday, Friday and Saturday from

10 am until Late. The Club Room is closed on

Sundays. 14 George Street, Edinburgh EH2 2PF.

Reservations – 0131 624 8624.

www.thedomeedinburgh.com

Listings

The Forth Floor Restaurant, Bar &

Brasserie – The best in contemporary eating

and drinking & un-paralleled views from the

Castle to the Firth of Forth. Executive Chef

Stuart Muir uses fresh seasonal Scottish

produce to create food of the finest quality by

matching modern flavours with classical

techniques. Fresh, sustainable seafood available

from the Seafood Bar whilst the Brasserie offers

round the clock eating. Brasserie: Mon-Sat

10am-10pm, Sun 11am-5pm; Restaurant: lunch –

Mon-Fri 12 noon-3pm, Sat & Sun 12 noon-

3.30pm, dinner, Tues-Sat 6pm-10pm.

forthfloor.reservations@harveyhichols.com

Book on line at www.harveynichols.com

– 30-34 St Andrew Square, Edinburgh,

EH2 2AD – 0131 524 8350

A Room In The Town, A Room In

The West End, A Room In Leith

– A trio of well-loved Scottish bistros. The

emphasis is on quality, fresh, affordable Scottish

produce served in a relaxed and friendly

atmosphere. All are fully licensed with BYOB

option also. Leith has a stunning waterside setting

and incorporates the bar 'Teuchters'. The West

End branch also has a Teuchters and like The

Town is within easy walking distance of Princes St.

18 Howe St – 0131 225 8204, The West End,

26 William St – 0131 226 1036, Leith, 1c Dock

Place – 0131 554 7427 – www.aroomin.co.uk

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

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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

The Whiski Rooms – Glamorous new sister

venue to the award winning WHISKI on the

Royal Mile. With iconic views over the Mound

to Edinburgh, it’s an all day dining

bistro/restaurant serving fresh Scottish food

and cakes. Stocking an impressive range of

premium spirits, wines and Scottish beers,

ciders and over 300 whiskies. Beside the bar is a

specialist whisky shop where you can buy the

bar’s range and more. Daily whisky tastings.

– Whiski Bar & Restaurant, 119 High Street,

Edinburgh, EH1 1SG, 0131 556 3095. Whiski

Rooms Bar & Bistro, 4-7 North Bank Street,

Edinburgh, EH1 2LP, 0131 225 7224,

bar@whiskirooms.co.uk

Whiski Rooms Shop, 0131 225 1532,

shop@whiskirooms.com

www.whiskishop.com

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).

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

Bars and Bar Food

Advocate – Traditional Scottish Ale House

offering an extensive range of freshly prepared

food at great value everyday.

7 Hunter Square, Edinburgh.

Albanach – Serving the best in Scottish

cuisine daily in both the restaurant and bar.

Over 250 Malt Whiskies on offer alongside an

extensive wine and ale list.

197 High Street, Edinburgh.

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 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.

BrewDog Bar – Enjoy a selection of the best

beers the world has to offer, in a laid back,

chilled out atmosphere. For more info see

www.brewdog.com, or facebook on BrewDog

Bar Edinburgh.

143-145 Cowgate, Edinburgh EH1 1JS.

The Compass Bar – Warm welcomes, a cosy

environment and excellent service makes

Compass the well established bar and

restaurant it is. Serving great food, all locally

sourced and fresh, daily – changing menus. All

day breakfast menu on Saturday & Sunday.

Wide selection of beers, real ales and quality

wines available. Food served 10am-10pm daily.

44 Queen Charlotte Street Edinburgh, EH6

7EX – 0131 554 1979.

Cameo – Food served daily, 2 for 9.99 deal

Mon-Thurs. All live sport shown and an

extensive range of continental lagers on offer.

23 Commercial Street, Edinburgh.

The Canons’ Gait – A Real Ale/Gastro pub

in Edinburgh’s Old Town offering a selection of

Ales from Scottish micro breweries. This bar has

gained a reputation for it’s impressive bar food.

The menu includes traditional dishes such as

Crombies sausage and mash, fish ‘n’ chips,

Listings

haggis etc, more ambitious daily specials and

outstanding desserts. All offer superb value for

money and always with the emphasis on home

made and seasonal produce. There is also a

large Cellar Bar available for free hire, book

early to avoid disappointment! Food served:

Mon-Sat noon-8pm. 232 Canongate, High

Street, Edinburgh, EH3 8DQ – 0131 556 4481

– canonsgait@dmstewart.com

– www.canonsgait.com

The Earl of Marchmont – 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.

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.

Hampton Hotel – Extensive menu of

Scottish classic and modern favourites served

12-3 5-9pm daily. Dine in the restaurant or bar

and enjoy a 2 for 9.99 deal midweek.

14 Corstorphine Road, Edinburgh.

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Listings

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-Thu 11am-12pm and Fri-Sat 11am-1am.

23 Elm Row – 0131 556 4140.

Merlin Roadhouse – Recently refurbished

and with an extensive menu and very

competitive prices the Merlin is a must visit for

anyone on the southside of Edinburgh.

168 Morningside Road, Edinburgh.

Nobles – With this cafe bar and venue, the

Phoenix has risen from the flames. Since

reopening over a year ago this classic

Victoriana bar has very quickly established a

top reputation as a classy watering hole, fine

eatery and live music hub and continues to

charm critics and customers alike. Nobles has a

warm, inviting and contemporary feel whist

maintaining it's traditional, bold wood and stain

glass heritage. The menu is locally sourced and

expertly prepared to an exceptionally high

standard. Music also plays a large part in the

day to day life of Nobles so expect to see top

drawer, original live music from Tuesday

through to Sunday following food service. Real

ales, a fantastic wine list, high speed wi-fi, fresh

Fairtrade TM coffee plus various organic loose

leaf teas complete the experience. Opening

times 12pm-1am Monday to Friday & 11am-1am

Saturday & Sunday. Children & Dry well

behaved dogs are welcome. 44a Constitution

Street, Leith, Edinburgh EH6 6RS

– 0131 629 7215 – www.noblesbarleith.co.uk

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 bread and 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

The Salisbury Arms – In the shadow of the

majestic Arthur's Seat and opposite the

Commonwealth pool. A beautifully refurbished

country-style pub in the city, log fires, leather

couches and a stunning restaurant area. Serving

quality home cooked food with an interesting

wine list and cask ales. 58 Dalkeith Rd,

Edinburgh, EH16 5AD – 0131 667 4518

www.thesalisburyarmsedinburgh.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.

Starbank – Traditional Ale House with 8 daily

cask ales pouring, great range of homecooked

food served with daily specials to ensure you

never tire of eating at the Starbank. 64

Laverockbank Road, Edinburgh.

The Street – Lively night-time hot spot with

an eclectic back bar, plus light bites served until

midnight Sunday to Thursday and classic pub

grub served until 9pm daily, until midnight on

weekends. Check out ‘orange Wendy’s

Wednesday Pub Quiz’. DJ’s every Thurs, 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

The Waterline – A warm and inviting

Bar/Bistro with views over ‘The Water of Leith’.

Enjoy some of our fresh homemade food for

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lunch, dinner or simply when you get the

nibbles as you relax by the cosy fire. Dine with

friends in our back restaurant area and choose

from our large selection of wine, spirits, bottled

beers & ales, or simply relax with a coffee or

fresh Suki Tea as you surf the free WIFI. Food is

now served 12 till late. Fun and folk music with

Skirlie every Wednesday from 9pm, and live

music on Saturdays from 9pm or come along on

a Thursday night to join the popular pub quiz!

For more info contact Sonia and The Team at 58

The Shore, Leith – 0131 554 2425.

White Hart – Selection of Scottish favourites

served daily in the surroundings of Edinburghs

oldest bar. Trading since 1517 this is one not to

miss. 34 Grassmarket, Edinburgh.

The White Horse – on the Canongate has

recently been re-opened by the Ross Brothers

of The Earl of Marchmont. The bar is an

institution on the Royal Mile where it has been

serving thirsty locals and tourists alike in several

different guises since 1742. Come along for a

glass of wine, pint, meal or simply a coffee and a

slice of cake. Great bar menu available. The

White Horse is also a free fringe venue in the

private stable room to the rear of the building

throughout the festival. Opening times: Mon-

Thur 12 noon-11pm, Fri & Sat 12 noon-12 pm, Sun

12 noon-11pm.

232 Canongate, EH8 8DQ – 0131 556 4481

World’s End – Famous Edinburgh pub serving

high quality pub food daily complemented by a

range of cask ales, whisky and wine. 2-8 High

Street, Edinburgh.

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Listings

Cafés/Informal

Always Sunday – A sunny, refreshing

experience in the heart of the Old Town.

Fairtrade TM coffee, pots of tea, breakfast, lunch,

wine and beer, all day deli dishes and fabulous

cakes and scones. 170 High Street – Mon-Fri

8am-6pm, Sat & Sun 9am-6pm.

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. Free WIFI, wheelchair & child

friendly. Open from 8am-5pm Monday-

Saturday and 9am-5pm Sunday.

15 Blackfriars Street EH1 1NB – 0131 5566 922

– www.edinburghlarder.co.uk

Union of Genius Soup Café – You need

soup. We have soup. Six handmade soups every

day, with fresh-baked artisan bread. Veggie &

vegan options and most soups are gluten-free.

Also, breakfast: soup or porridge with two

toppings. Takeaway is in eco-friendly packaging

and we compost! Sit in our bright, friendly café.

Free wi-fi; Artisan Roast coffee; gluten-free &

vegan cakes. Simple. Delicious. Open 8am-3pm

Mon-Fri. 8 Forrest Road, EH1 2QN,

– 0131 226 3346 – www.unionofgenius.com

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. Opening

hours Mon-Sun 10am-6pm (Café and Deli).

Come in and enjoy a coffee –

www.delipolonia.com

235-7 Leith Walk, Edinburgh – 0131 555 1281.

Real Foods – is at the forefront of natural,

organic and vegetarian food retailing and is the

largest Scottish retailer of Organic, Fairtrade TM ,

Vegetarian and Special Diet foods. Opened in

Edinburgh in 1975, Real Foods was also the

capital’s first natural food shop. With over 30

years of trading, the shops have become an

integral part of the local community and

provide first rate customer service. Visit them

at - 37 Broughton Street, Edinburgh, EH1 3JU

– 0131 557 1911 or 8 Brougham Street, Tollcross,

EH3 9JH – 0131 228 1201 – or order online

– www.realfoods.co.uk

Good Food Online

Meat

Peelham Farm – Is an organic Sustainable

farm in Berwick-upon-Tweed. They produce

Free-range rare-breed pork, lamb, mutton and

field-raised beef-veal; including dry-cured &

smoked ham, charcuterie (prosciutto, salami,

chorizo, cottechino, pancetta), sausages &

burgers. Committed to guaranteeing product

integrity, traceability and taste. Shop at

www.peelham.co.uk – 018907-81328


Retro Sweets

Lickety Splits Gallery –

Edinburgh’s one stop shop for retro

sweets, birthday parties, bespoke

hampers and personalised gifts for that

special someone. A feel good retrodecorated

sweet shop where sweets

are stored in glass jars and weighed out

on a scale.More than 145 different kinds

of sweets including traditional Scottish,

retro American and an impressive range

of Danish salt liqourice. 6 Jeffrey

Street, EH1 1DT – 07581342204.

Wine Stores

Henderson Wines – Independent

wine merchant. Wine ranges from £5 a

bottle on offer wines to £100 plus on

fine clarets and champagne. A good

range of collectable Malt Whiskies up

to £300 a bottle. 100+ beers available.

Collectable spirits also. Home delivery.

109 Comiston Rd – 0131 447 8580 and

new shop now open at

23 Roseburn Terrace – 0131 337 4444.

Sideways Wine Store – Californian

wine specialist. Over 150 wines and

beers available. Free delivery in

Edinburgh area. Buy direct from

www.Bottleshock.co.uk.

70 Rose St. Lane North, Edinburgh

EH2 3DX – 0131 225 1233

– www.Calistoga.co.uk

Competition

Meal for Two with A Bottle of

Prosecco Courtesy of

The Edinburgh Larder

Listings

The Edinburgh Larder is a Delicatessen &

Licensed Cafe specialising in Scottish Produce .

this month they are offering two lucky Bite

readers the chance to sample some of this

lovely produce completely free. Simply answer

the following question.

‘What famous street is the Edinburgh

Larder situated next to?’

Closing date is the 29th of February 2012.

To enter the above competition please email your answer

and details to contact@bite-magazine.com

Please note: your details may be passed on or used for

further promotions

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