nãkd / Real Foods offer for Bite MagazineFREE nãkd bar with every copyComplete and present this voucher at the cash desk at your chosen Real Foods store toreceive this exclusive Bite Magazine offer.Name _________________________________________________________________________Address _______________________________________________________________________Email: _________________________________________________________________________Have you shopped at Real Foods before? yes [ ] no [ ]Terms: one voucher per purchase, not to be used in conjunction with any other Real Foods offerinstore (for details of the stores please see below). Your contact details will be retained by RealFoods only for the purpose of keeping you informed of the current offers and new products.If you do not wish to be contacted please tick this box. [ ]The offer is valid until September 5th 2010 (or until stocks last), is not transferable and there is nocash alternative.37 Broughton Street, Edinburgh, EH1 3JU / tel: 0131 557 1911 and8 Brougham Street, Tollcross, EH3 9JH / tel: 0131 228 1201email: firstname.lastname@example.org • www.realfoods.co.uk
INTROAUGUST 20105GreetingsBiters!WORDSMark EarlKelly SmithSharon WilsonThe InsiderRachel EdwardsJames WrobelDave AlburyVikki JonesSandy RamsayLeila ArfaFRONT COVERThanks to nãkdIt’s that time of the year again when we don ourdancing shoes and enjoy all the festival has to offer.Our Gourmet Food & Wine Club is revving up for anumber of events. In July we went sailing and visitedJamie Oliver’s new restaurant in Glasgow. We also hadthe opening of Chop Chop in Leith, and went to a seafoodmasterclass at the Atrium. August promises to be equallyfun-filled. Wine Tastings courtesy of Great Grog at TheBasement and Case Studies Wine School at Fountainbridgeare on the agenda followed in late August by the annualCrayfish Parties at Joseph Pearce – lots of Aquavit andSwedish drinking songs! Find details about Bite Club onlineat www.bite-magazine.comIn this Issue...review of Jamie’s Italian in Glasgow...recipe for currygoat using wild Scottish goat from Forres...trips to LochFyne both the Edinburgh restaurant and the Creggan’s Innon the actual shores of the loch...and don’t forget to getnãkd this festival. A free bar with every Bite!See you next month…Love from Bite xPUBLISHER/EDITORS Wilson – 01383 616126 – M 07780 763613– email@example.comASSISTANT EDITOR Kelly Smith – firstname.lastname@example.orgDESIGN Donna Earl – email@example.comCOPYRIGHT– All items contained within this publication are copyright to Bite Publishing and cannot be taken or edited without thepermission from the copyright holder.
[\AL DENTE RESTAURANTFeel the TasteTraditional and RegionalCuisine from Italy[\The Winner of the Ethical Good Foods Award 2009in the category of Best Local Italian Restaurant.Hit-Listed in The List Eating & Drinking Guide 2010.139 Easter Road Edinburgh, EH7 5QATel: 0131 652 firstname.lastname@example.org‘The best of Scottishproduce prepared for youin the heart of Edinburgh’Deli & Licensed Cafe15 Blackfriars Street, Edinburgh, EH1 1NBNEW MENU NOW AVAILABLETel: 0131 556 6922www.edinburghlarder.co.uk
On his website Jamie Oliver says “Ishould have been Italian.” It is hispassion for produce that ties him toItaly. Take a look at the classiccookbook The Silver Spoon, then goand eat at his new restaurant inGlasgow and you will see the link.Fresh, unadulterated produce rulesand his passion for it is infectious. Addthe embracing city of Glasgow and itslove of ‘La Dolce Vita’ as the latestvenue for his chain of restaurants and‘the job’s a goodun’.We visit on the first Saturday of serviceand the restaurant is buzzing. Twohundred and thirty three covers and onehundred staff are all equally excited tobe here.Italian hams hang from the rafters,breads (including Sardinian music bread),Amalfi lemons and fennel line the walls.Marble-topped work surfaces, two‘pasta exuders’ and rustic woodentables all set the scene for a beautifullythought-out menu and list of specials.Our party of six order bottles ofProsecco and Barbera and get stuck in.There are no self-conscious, awkwardquestions about provenance as all thedishes are explained by friendly wellinformedstaff. Most of the producecomes from either Scotland or Italywhilst the flour comes from JamieOliver’s Four Station in London.We order a combination of nibbles andantipasti: the meat plank (£6.65 perREVIEWJAMIE’S ITALIANPukka Producehead), crispy squid with really garlickyaioli (£5.10), smoky mozzarella arancini(£4.75), the world's best olives on ice(£3.60), herby, marinated whitebait(£3.95) and a selection of Italian breads(£2.95).The glossy, green Umbrian olives wereenormous, fleshy and juicy. I thoughtthey were best at room temperature onthe meat plank rather than iced.Spectacular presentation did nothing forthe flavour and was a slightlypretentious touch that was out ofcharacter. The fennel salami and7
pistachio-studded mortadella werefirst class in the flavour stakes andperfect with the Barbera. The buffalomozzarella literally quivered it was somilky and tender. The chillies andcapers, the mayo, the fish, the olive oil,the bread, all the freshest flavours ofItaly were here and utterly delicious.Ripe, salty Pecorino on Sardinianflatbread with chilli jam also featuredon the meat plank.For mains I chose the scallop and squidink linguine (£7.95/£13.50). The pasta ismade fresh daily. We were seated closeto the two red pasta exuders andwatched the waiter make tagliatelle.Staff know exact proportions so thewaitress could tell me my dish contained75 grammes of pasta. It was actuallyREVIEWJAMIE’S ITALIANPukka Produceangel hair pasta which was so skinny andfresh it dissolved in the mouth. Thecombination of sea and chilli flavouringexcited the palate. Thumbs up also for aspecial of line-caught mackerel, ‘spagbol’ made with the leanest meat, and theshell roasted king scallops (£15.25), whichwere described by my friend as “soft andbuttery, complemented by the saltypancetta and cut though with a spicytomato sauce.”Dessert was lemon polenta cake (£4.95)for three of us and a Tiramisu (£4.95)for my friend, which was divine, allcream and cocoa. My only surprise wasthat she shared.Our four hours plus at Jamie’s Italianpassed all too quickly. I think I cansafely say that it lived up to our party’shigh expectations and we wereunanimous in our desire to return asap.The food, the wine the ambience, allcombine to make Jamie’s Italian agenuinely exciting addition toScotland’s restaurant scene. AnEdinburgh branch is planned for 2012.(S Wilson)JAMIE'S ITALIAN, GLASGOW– 1 George Square, Glasgow, G1 1HL– 0141 404 2690– 0141 430 88287OPENING TIMESMon-Sat 12 noon-11pmSun 12 noon-10.30pmThanks to Simone Hilliardfor all pictures9
REVIEWLOCH FYNE RESTAURANTFamily restaurant by the forthI write this review a few weeks afteractually visiting this restaurant soindecipherable notes lead me to askMr Bite for his recollections: hereplies “good food, nice setting, bittouristy”. I liked this large convertedwarehouse; lots of light with greatviews over the forth. The naturalwood, steel and glass add to itswharf-like feel as do the chalkboardsdescribing fish specials. On the nightwe visit, the restaurant is full ofhubbub from the said tourists andlocals alike.I settle down with a nice glass ofAlbariño, dry with peach and lots ofmineral, (£5.65, 175ml) but Mr Bite isdisappointed that they don’t stockLoch Fyne Ales. The restaurant is partof a chain owned by Greene King andthe absence of Scottish ales is sadlynoted.The food and wine, however, are good.I start with fish soup served with garlicbread (£4.50). It doesn’t have the depthof flavour associated with a classicFrench soup but overall it is a deep,comforting bowl of fishiness and itgets better the further down I delve.Mr Bite has Loch Fyne Kinglas fillet ofsmoked salmon with wasabi and soysauce (6.85), which is superb. Cuts ofprime salmon beautifully presentedwith the accompaniments cuttingnicely through the richness of the fish.Mains are pan-fried fillet of bream withgarlic mash and rocket pesto (£14) forMr Bite and half a lobster with gingerand lime dressing served with a rocketand chicory salad (£14.85) for me. Thebream is beautifully cooked with crispyskin and well seasoned. It is helpedalong by the mash which is buttery,rich and garlicky. My lobster is equallyfine and the salad is fresh, peppery andfiery from flecks of red chilli.Desserts are a lemony cheesecake withberry compote (£4.50) for me, which ispretty standard, and sticky toffeepudding (£4.50) for Mr Bite which is farsuperior: moist, sweet, light, andtreacly.We leave as the sun was setting feelingvery happy and satisfied. Other thingsworth noting are the free parking andthe fact that children eat free with anyadult's meal ordered from the a la cartemenu, 12 noon-6pm. (S Wilson)LOCH FYNE RESTAURANT– 25 Pier Place– Newhaven Harbour, Leith,Edinburgh, EH6 4LP– 0131 559 3900– www.lochfyne.comOPENING HOURSFrom 12 noon everyday11
12RECIPECURRY GOATBite recently sourced some goat fromThe Blackface Meat Company. Thegoat is wild and shot as either game oras part of culling on the big estates inScotland. The goats originate fromecsapees many generations back andare not native to Britain. They seemto do really well on Scottishvegetation and climate and have bredin large numbers in Scotland. Themeat is best from the younger goatsand the nannies.There is a rather long recipe onwww.blackface.co.uk from Hugh Fernley-Whittingstall, however, being a busybunny I plumped for a much simplerrecipe acquired from the Jamaicanrestaurant Coyaba, which has now sadlyceased trading.Ingredients Serves 4-61/2 1b of goat meat(you can substitute mutton or lamb)4 medium potatoes – quartered2 carrots – roughly chopped1 onion – diced3 cloves of garlic – finely chopped1 tspn of thyme2 tspns of crushed pimento or 1/4 tspnof ground all spice1/2 tspn of hot curry powder1 and 1/2 tspns of brown sugar1 tbspn of Wray and Nephewoverproof rum1 tbspn of vegetable oilpinch of saltMethod1. Prepare goat by removing all fatand chopping into 1 inch cubes.2. Season with curry powder,onion, and garlic by rubbing intothe flesh. Leave to marinateovernight or for at least 2 hrs.3. Heat oil and sugar in pan. Addgoat and gently fry until brown.4. Add remaining ingredients andstir.5. Add enough water to cover andboil for 30 minutes.6. Then, simmer over a slow heatfor 2-3 hours.7. Add more water gradually overcooking time to prevent dryingout and check the seasoning.(S Wilson)Please visitwww.blackface.co.uk as theysell excellent meat onlineincluding Scottish game,haggis, mutton, Gallowaybeef, Iron Age Pork, venisonand goat.The Blackface Meat companyhas just been awarded a3 Star Great Taste Awardfor their Galloway beef.Congratulations.
REVIEWNOBLES BARA meeting of the traditional and newAt last, the disruptive tramworkshave moved on, and life is slowlyeking back into Leith’s ConstitutionStreet. Great news for localbusinesses, and time for the latestincarnation of Nobles Bar to stepforward. Whilst many of Edinburgh’sVictorian pubs have gone down thestyle-bar reinvention route, it’srefreshing to see that the interior ofNobles has retained so manyoriginal architectural features. Itsstained glass frontage and smalldoorways lead into a surprisinglylarge room, with dark panelling,antique sofas and a maritimethemedfrieze running above thehigh picture rail.We popped in for brunch late oneSaturday afternoon, when June’sheatwave was having an unexpectedoff-day. Candles on the tables broughtwarmth, as did the cappuccinos westarted with; this was definitely a dayfor comfort food. Nobles servesbrunch from 12pm to 4pm and adds ina wider selection of bar food from2pm onwards. I fell for the descriptionof ‘Eggs Nobles’ (£5.95), which is theirtake on eggs Benny. As they say, it’s gotto be good if their name’s on it, andthis proved a perfect brunch offering.Two toasted English muffin halves,each sporting a chunky slice of blackpudding, on top of that, a poachedegg with runny golden yolk, finishedwith a Hollandaise sauce that was solush, I had to ask for more.My fella’s beef burger (£8.95) wasequally a hit. A nice plump burger withgood peppery seasoning, it came witha garlicky tomato relish. The chipswere great; that perfect rustic mix ofsome floury, and some crunchy ones.The accompanying side salad wouldhave benefited from some dressing,but that’s a minor point. By this time,we’d moved on to a couple of pints ofdelicious Addlestones’ cloudy cider,and thought it only right to finish bysharing a chocolate brownie with icecream (£4.50). Nothing short of superb, it was rich and soft without beinggooey, and chock-full of almonds andhazelnuts.Nobles is an appealing place, offeringthe full choice of tipples fromtraditional whiskies and real ales, toorganic teas and on-trend spirits. Witha great soundtrack, and regular livemusic sets, it looks like it’s here tostrike the right chord with Leith’s oldguard and new-skool alike.Leila Arfa writeswww.leilappetit.blogspot.comNOBLES BAR– 44a Constitution Street, Leith,Edinburgh, EH6 6RS– 0131 6297215– email@example.com– www.noblesbarleith.co.uk13
14YOUR GUIDE TO ...THE SWEDISHCRAYFISH PARTYI love Scandinavians; like the Dutchand other Northern Europeans theyseem to have a really laid-backattitude to life which comes across touptight Brits as quirky, and slightlywacky. This is perhaps perfectlyepitomised in the tradition of thecrayfish party, or kräftskiva. Theparties are held in Sweden in Augustand Edinburgh’s very own Swedishbar, Joseph Pearce, is holding partiesthroughout the month. Here is theBite guide to the Swedish CrayfishParty to prepare you for a uniqueeating and drinking experience:ClothingYou must wear colourful paper hatsand bibs to catch all that crayfish juice.Along with paper tablecloths andlanterns these depict the man in themoon. Red, yellow and blue are thecolours used.Food and DrinkThe crayfish are piled high and havebeen boiled and doused with fresh dill.They are served cold and eaten withyour fingers. The Swedish love suckingevery last bit of crayfish, even the eyes!They are served alongside bread, saladsand a strong tart made withVasterbottenpaj cheese (please seewww.bite-magazine.com for recipe).There is also beer and plentiful Aquavitshots to aid the singing of Swedishdrinking songs.SongsAs soon as the crayfish are served, thehost usually leads the guests in singingHelan Går (pronounced helan gor), adrinking sing-a-long. After two verses,everybody raises their snaps glassesand yells Skål! (Cheers!). The drinkingsongs and the shots traditionallycontinue well into the night or eventhe next morning. (S Wilson)Joseph Pearce is holding SwedishCrayfish Parties on the following dates:– Mon 9th August 7pm– Tues 10th August 7pm– Mon 16th August 7pm– Tues 17th August 7pmThere will also be a date for theBite Club Crayfish Party at JosephPearce on Tuesday August 24th.For tickets please contact JosephPearce at 23 Elm Row, Leith Walk,Edinburgh, EH7 4AA – 0131 5561310. For the Bite Club Party pleasego to www.bite-magazine.com
image © Matthew ParryThis historic inn is situated on theshores of Loch Fyne oppositeInverary, and is comprised of a 2 AARosette restaurant as well as a barselling tempting foods and Loch FyneAles.Our room is tastefully decked out andhas a loch view, but it's straight to thebar for a hoppy, citrus-noted pint ofInnishail before dinner begins.Starters are a smooth parfait ofchicken livers for myself; Mr Bitechooses the Golden Cross goat’scheese with pine nuts and pesto. Myparfait is served with Christmasyspiced pear with just the right texture,and toasted buttery brioche. Thepresentation is unfussy and theproduce shines. It is indeed seductivelysmooth, my one criticism being that itis too chilled. Q: What will the chef dowith goat’s cheese? A: Source a reallygood one and leave well alone. Perfect.This cheese is log-shaped and hailsfrom Lewes in Sussex. It has an ashcoating on the rind and its flavour ishot and almost spicy whilst the textureis silky and runny. Mr Bite says that thesalad could have done with a lightdressing though.A white onion and parmesan soup issweet and you can tell the stock ishome-made. Then it’s roast chump ofScotch lamb with gratin potato, roastroot vegetables and a thyme jus for MrBite and roast loin of venison withOUT OF TOWNTHE CREGGANS INNpickled red cabbage and baby onions ina berry reduction for me. My meat ispink and tender but my pickledcabbage is too acidic and needs atouch of sweetness, especially next tobaby onions, which I really dislike. MrBite has a pint of Maverick with hismeal and comments on how its nuttynotes complement the strong flavourof the meat. The potatoes areexcellent and have that straight-fromthe-groundflavour. Mr Bite lifts hislamb with his knife as if changing ababy’s nappy, and mops the jusbeneath.Desserts are excellent. An iced lemonparfait for me with griottine cherriesdelivers much more than I expect and aselection of five excellent cheeses arewhisked to our room so we can warmthem up and enjoy them properly.£37 for dinner, check website for othertariffs. (S Wilson)THE CREGGANS INN– Strachur, Argyll, Scotland, PA27 8BX– 01369 860279– 01369 860637– www.creggans-inn.co.uk15
16THE INSIDER`IF YOU READ THIS IWILL HAVE TO KILL YOUWhen is a ‘best kept secret’ no longerbest kept? Well, when it’s just beenvoted the World’s No1 restaurant fora start. For some years now I havebeen carrying around a scrunched upscrap of paper – rather like those Ionce fired from elastic bands intothe necks of unsuspectingschoolmates – ripped out of acutting edge publication, which onlylasted about three issues (the cluewas in cutting edge). It contained aglowing recommendation for a littlerestaurant in Denmark…and, at last,I’m off to Copenhagen! Only oneproblem, it is fully booked formonths. How? Why? What?All was revealed when I saw a picturein a paper of a young fellow calledRene Redzepi standing beside FerranAdria. The headline said ‘DanishRestaurant replaces El Bulli as bestrestaurant in the world’. I feel about asuseless as that rather becomingredheaded suburban spy who writesher shopping lists in invisible ink andhides them in hollow bricks called,erm, dead letter boxes. And, asVladimir Putin is not about to berecruiting me any time soon, you canhave my ‘information’; my secretrestaurant is called Noma. Of courseyou realise I will now have to kill you.Skye Gyngell, Chef at PetershamNurseries and maven of all thingsseasonal, organic and, for all I know,free range – it is after all a gardencentre and those pesky greens are notkept in punnets. They are free, as itwere, to up roots and roam – hasoffered up the laziest recipe of theyear so far:5-6 radishes50g butterCoarse sea saltAllow butter to sit at room temperaturetill soft, then spoon into a ramekin andsmooth the top with a warm knife.Wash radishes and pat dry, arrange on aplate, place butter alongside and finishwith a little pile of salt.Mmmm…I wonder if Skye did somevigorous recipe testing in herlaboratory before letting this loose onan unsuspecting public?Meanwhile ex-top chef and currentholder of the Nobel Prize for being asilly assed wanker – step up Mr PierreWhite – is offering top tips: “CrushKnorr stock cube in olive oil to ‘lock in’the flavour.” I didn’t know it was tryingto escape.
COCKTAILSNO. 3 LONDON DRY GINA taste of traditionBerry Bros & Rudd, Britain’s oldestwine and spirit merchants, havecreated a modern masterpiece intheir new distillation, a traditionalLondon Dry Gin simply called No.3.Everything about this gin oozes class,from its initial creation and thecollaboration involved, to the finalspirit and the way it’s presented.Employing one of the world’sauthorities in gin distillation, Dr DavidClutton, to oversee the process, BerryBros & Rudd sought input from a panelof experts, including writers,mixologists and gin specialists to offertheir thoughts and suggestions. Theychose an age old family-owned Dutchdistiller to produce the gin in copperpot stills and bottled it in a classic highshouldered green bottle. The result is ahigh quality, traditional London DryGin, that makes a superb Dry Martini.Like most of the best things in life, itsexcellence comes from its simplicity(there are only six aromatics) and thequality of everything that goes into it.Each ingredient has been picked toimpart its own unique character andflavour on the gin. Italian juniper givesthe gin its heart, a blend of sweet pineand lavender, Spanish orange peel andgrapefruit peel give it a clean zesty citrushit, coriander seeds from Morocco andcardamom pods add a soft, spicy finishand angelica root helps dry the gin.At 46% abv, No. 3 is a strong gin, butthat alcohol level enhances thetraditional gin flavours and makes it anideal choice as a base for cocktails.Although great for that Dry Martini trythis variation on the Negroni, made byPaul at Bramble.1 measure of sweet vermouth1 measure of aperol1 ½ measures of No. 3 London Dry Gin.Stir all the ingredients over ice in amixing glass. Strain into an oldfashioned glass containing a largechunk of ice. Garnish with an orangetwist.You can buy No. 3 (£32.95) online atBerry Bros & Rudd’s own website(www.bbr.com). You can also try No. 3at Bramble Bar, The Bon Vivant or TheRaconteur.Oh, and in case you’re wonderingwhere the name comes from, well it’sthe address in St. James St. Londonwhere Berry Bros & Rudd have hadtheir home since 1698! (M Earl)17
Case Studies Wine SchoolVenue 140Edinburgh Quay, FountainbridgeBox Office 0131 226 0000www.casestudieswineschool.co.ukClubThe Reason to Dine OutBite Club is the Gourmet Food &Wine Club associated with BiteMagazine. We meet regularly toenjoy good food, good wine andgood conversation.For More Infocontact@bite-magazine.com
So my search continues forinteresting and unique varietals.Thinking that we all may be a littletired of Pinot Grigio and CheninBlanc, I personally, have moved backto sourcing lightly oakedChardonnay. (I say back, because Iwas here the first time around forChardonnay mania). Sad you say?Perhaps, but it is nice to give mypalate a holiday!Apparently there are over 8000 grapevarietals harvested throughout theworld, which makes me frustrated withthe fact that the buyers out therearen’t getting a little more creativewith their sourcing. BUT ALAS! Lastweek I discovered a new varietal. Newto me that is.Italy has always been a great love ofmine as that is where I truly fell inlove with wine. Recently I discoveredFavorita (Fah-vor-ree-tah). Thisunknown little white grape varietalmakes its home in the Piedmontregion of Italy, usually in the Roeroand Lange regions. It carries a ratherlarge berry and it is often harvested asa table grape. Apparently it isbecoming much more popular anddemand for using it in the winemaking process has grown extensively.I recently found it at AppellationWines (£7.90) in Edinburgh and wasvery keen to taste it so I bought abottle and went home to try it.WINEFAVORITALightly chilled, glass in hand, I waspleasantly surprised! This little winedidn’t boast a lot on the nose althoughit was lightly fragrant, emulating hintsof pear fruit. On the palate it was light,hints of minerality and again the softpear fruit showed itself with hints ofyouthful freshness and light lemonacidity. Favorita is a varietal that wouldbe most enjoyed in the summer on thepatio. It is not overly complex but I dobelieve that if it was barrel aged for ashort time it may just respond andbecome that much more interesting.With that said I opted to go back andpurchase a few more bottles. I willcontinue to search the shelves formore interesting grape varietals, leavingChardonnay to rest for the moment.Now, if I can just find some Fiano!(S Ramsay, W’est Solutions)W’est Solutions is a wine tasting andwine training company working withcorporate groups,hotels/restaurants and privateindividuals.If you would like to learn moreabout W’est Solutions or would liketo provide comments or subjects forupcoming articles, log ontowww.westwinetasting.com orcall Sandy at 07871 793 801 oremail at firstname.lastname@example.org
20BEERSTEWART BREWINGLocal heroLast month Bite produced a wholefeature on Scottish beer and microbreweriesso we thought we’d followup this month with Edinburgh’s veryown success story. Stewart Brewingstarted trading in 2004 with Jo andSteve Stewart at the helm. They nowsupply 200 pubs in Scotland andNewcastle.As well as draught beers, mini-kegs arealso available at independent offlicensessuch as Henderson Wines inMorningside, Appellation Wines in Dalryand Cornelius on Easter Rd. Alsoavailable is their excellent and tastyrange of premium bottled beers.Hollyrood – Pale, light and hoppy, 5%abv. Light to medium bodied with citrusnotes. Try with tiger prawns in garlicbutter, char- grilled chicken, pan-friedsea bass or burger and chips.Edinburgh Gold – Premium goldbeer, 4.8% abv. Full bodied, sweet andsmooth with caramelised orange notes.Try with grilled salmon and sweet chillisalsa, seared king scallops or goats’cheese and sun-driedtomato tart.Embra – Classic,amber beer, 5% abv.Full-bodied, fruity andsoft. Try with herbedpork tenderloin, duckbreast with wildmushrooms, smokedchicken risotto.St Giles – Dark, malty and smooth, 5%abv. Robust but smooth, chocolate androasted malt. Try with Scottish sirloinsteak, haggis. Stovies or pan-friedmedallions of venison.Dopplebock – German-style, strong,dark lager. Brewed according to‘Reinheitsgebot Purity Laws’ usingMunich malt and Saaz hops. Sweet, maltyand chocolatey. Try with dark puds!Pilsen – A classic pilsner, 5.6% abv.Brewed using lager yeast, lager malt andSazz hops. Dry and hoppy so would cutthrough fatty fish nicely.(S Wilson)Stop Press!Hollyrood was announced as the winnerof the ‘Pale Ale – blonde/golden’category at the World’s Best Beer Awardsthis month and by the time you read thisStewart Brewing will have gone throughto the final of the ‘World’s Best Beer’competition. Checkwww.bite-magazine.com for news.STEWART BREWING– Unit 5, 42 Dryden Road,Bilston Glen Ind Estate,Midlothian,EH20 9LZ– 0131 440 2442www.stewartbrewing.co.uk
BEERNEUZELLER KLOSTERBRAU PORTERFrom Prussia With LoveAlthough we now morereadily associate darkporters and stouts witheither the city ofLondon or the EmeraldIsle, it is a strand ofbrewing with a longhistory in EasternEurope.In the early 18th century,so-called Baltic porterswere imported in to theUK from Poland and theSlavic states that wouldlater become part of theRussian Empire. It is astyle of beer well suitedto travelling greatdistances: they’re strong,robust and with a longshelf life. Traditionally itwas a deep, cloudy, darkbrown colour, which helped mask anyimperfections or hazy dead yeast andwas among the earliest styles of beerto be bottled.In many ways it could be thought of asthe less refined younger brother to themajestic Imperial Stouts enjoyed bythe Tsars.Neuzeller Klosterbrau is in the extremeNorth East of Germany, nestling on theborder with Poland. It is a pretty littleCatholic monastery whose origins dateback to the 12th century and which hasbeen brewing beer and fruit liquorssince the 17th century. Although morenoted for its fruit and herbalconcoctions it was theNeuzeller Porter whichpiqued my interest, being thefirst German example tocome to my attention.In the glass, it really isn’t muchto look at. Being jet black andas flat as a pancake, it has awashed-out, thin, weedyquality at odds with the beer'sstrength (7.2% a.b.v.). The noseoffers a lot more, with adefinite Ovaltine-milky cocoaaroma, burnt toast,blackcurrant and bourbon.The palate is mild. Balancedand creamy with a slight edgeof Oloroso sherry, the meresthint of hop bitterness and alasting impression ofCadbury’s Fruit & Nut.Although I would usually be lookingfor a bit more body in a beer of thisstrength, I really enjoyed it and couldhappily knock back a few before thealcohol made its presence felt.If you usually avoid strong stouts andporters, this may just convert you: avery gentle introduction to the stylethat doesn’t compromise on flavour.James Wrobel is the proprietor ofCornelius Beer & Wine and can becontacted on 0131 652 240521
22BAR REVIEWTHE BASEMENTThis is a low-ceilinged central pubwith the bar to the left, a restaurantarea to the right and another small,intimate eating area tucked awayround to the rear. The decorationsare somewhat eclectic, including amural showing local characters andsome interesting furniture madefrom tank tracks! I tried one of thechairs: it was comfortable enough tosit on but did not offer much supportfor one's back – but then I am aboveaverage height, so maybe it would beokay for a ‘standard’ person. I quicklyreturned to the comfort of one ofthe large, comfy sofas.This eclectic theme is continued in thetoilets: the gents are based on a SouthSea theme, with multi-coloured shirtshanging in the cubicles and paintedaround the walls, whilst the ladies islargely a delicate shade of pink, withpaintings reminiscent of Andy Warhol.The music is suitably muted and in thebackground and there are no TV sets(two were introduced solely for theWorld Cup).There are some unusual drinks on offer:Erdinger from Germany (5.3% abv, £4.00pint), Peroni from Italy (5.1% abv, £3.90pint), Old English Cider (4.5% abv, £3.40pint) and Bacchus Framboise from, ofcourse, Belgium (5.00% abv, £4.50 pint).The Erdinger was smooth and full ofhops, whilst the Peroni was lighter andvery refreshing. But the piece deresistance has to be the Framboise.Beautifully fruity, frothy, fun and,frankly, fantastic: a shame about theprice as I could easily become addictedto this one.Another speciality of The Basement isthe selection of Tequilas, ranging fromCaso Viejo Gold (38% abv, £2.80),through Jose Cuerva Gran Centenario(38% abv, £3.80) to a staggering JoseCuerva Collecion (38% abv, £70.00). Yes,that is correct, £70.00 a nip! It comesfrom one of only 329 bottles in theworld (why not 330 bottles?) and thepewter and crystal decanter is kept in alocked case.On my visit, on a Monday afternoon /early evening, there were quite anumber of people in the restaurantarea, so it would appear this is apopular venue. Drop in for aninteresting evening. (D Albury)THE BASEMENT– 10a-12a Broughton Street,Edinburgh, EH13RH– 0131 557 0097– www.thebasement.org.ukOPENING HOURSMon-Sat 12pm-1amSun 12.30pm-1am
I doubt I’m alone in being guilty ofoften succumbing to the lure of theübermarkets and ‘unbeatable’ 11 for10 deals on the weekly shop. Thiscolumn is here to (hopefully) giveyou inspiration to jump off thatsoulless multi-buy bandwagon, andallow your kitchen – and conscience– to benefit from the quality of thelocal food stores in ourneighbourhoods.We start this month in Leith, which hasalways been a bit of a cultural meltingpot, thanks in part to its history as a busyport. For a flavour of Eastern Europe,check out Deli Polonia (235-237 LeithWalk), featuring a vast deli counterstocked with meats and cheesesimported directly from Poland. Shelvesare piled high with rye breads, pickles,pierogi and pretzels. Try adding some oftheir Kabanos sausage into a freshtomato sauce for rich smoky flavour.If your culinary aspirations are towardsthe Orient, Leith’s Chinesesupermarkets are a rewardingexperience. Pat’s Chung Ying (199 LeithWalk) is the daddy-O, stocking an arrayof colourfully packaged noodles,sauces, oils and dim sum, plusGOURMET GIRLGOES TO ...LEITHinexpensive steamer baskets and woks.I buy gyoza wrappers from here tomake home-made Chinese dumplings.The smaller Hing Sing (310 Leith Walk)has similar fayre, but superior producelike coriander, fresh ginger and pakchoi.Recently re-launched, Leith’s VillageStore (Out of The Blue Drill Hall,Dalmeny Street) runs from 10am to12pm on Saturdays, and sells locallygrown fruit and vegetables, free-rangeeggs, cakes and jam.The best fish is always found in aproper fishmonger, so for that taste ofthe sea, it has to be Welch’s (34 GreatJunction Street). Try some delicatelemon sole or scallops, or thatmorning’s North Sea haddock, justasking to be taken back home for yourown fish tea.By The Shore area, a visit to Relish (6Commercial Street) is a must. It’smodestly sized, but with a brilliantchoice of artisanal chutneys, chocolateand coffee, and European delifavourites like flavourful Comté cheeseand jamón Serrano. They stock a smallselection of veggies, and neighbourMartin Wishart’s delectable smokedsalmon. Just along the road, Beets (49Bernard Street) attracts the ‘headinghome’ crowd with their enticingselection of wines such as theTimorous Beasties’ Sauvignon Blanc,and specialist beers. (L Arfa)23
oombarbersNow Recruitingfor our busy barbers in Stockbridge,Broughton Street and West EndIf you would like a career inhairdressing and would like to joinour young, friendly and talented teamcall us now and ask for Scott.34 Broughton St t: 557 636313 Melville Place t: 220 101334 Deanhaugh St t: 315 3313
GET NAK’D THIS FESTIVALBeing a gourmet has its downside (yes,really). The great Jonathan Meades,restaurant critic of The Timesnewspaper between 1986 and 2001,reckoned he put on a good few stonefrom puddings alone. Suffice to say, apenchant for the good life has a flipsidewhich manifests itself insometimes desperate bouts ofrunning, swimming and eating verynutritious, healthy food.Packaged and so-called ‘healthy foods’are so often a con. For example, they arelabelled low-fat but are full of sugar orthey have healthy ingredients but arefull of fat (flapjacks and oatcakes springto mind – although the latter doesdepend on the brand, so check).If you are watching your weight youreally do need to become obsessiveabout reading labels.I was therefore overjoyed when Idiscovered nãkd Bars. My microinspectionof the nutritional informationon the label revealed that they didindeed deliver. Billed as Raw Food Barsthey have 100% raw ingredients. The 35gram bar flavours include CashewCookie, Cocoa Orange, Ginger Bread,Pecan Pie. They are all natural which inthis case translates as no added sugar,gluten, wheat, dairy & GM free, just rawfruit and nuts. They are virtually fat-freeand what little fat there is comes fromthe nuts which are nutritional powerhouses. The 68 gram bars come in threeflavours, nãkd Apple Pie, nãkd BerryCheeky, and my personal favourite nãkdCocoa Loco. They are a perfect , healthypre-or post exercise snack and tastedelicious.This month Bite in conjunction withnãkd and Real Foods are giving away aFREE bar with every copy of Bite. Simplycomplete the voucher on page 3 (fulldetails here also) and take into yournearest Real Foods store. (S Wilson)The full range is available atREAL FOODS– 37 Broughton Street, Edinburgh, EH1 3JU– 0131 557 1911 and– 8 Brougham Street, Tollcross, EH3 9JH– 0131 228 1201– email@example.com
26OFF THE TROLLEYFOOD CELEBRATIONSAugust is the month when Edinburghis taken over by festivals. Foodies atthe Festival runs mid-month here inEdinburgh, but if that's not enough towhet your appetite there's noshortage of gastro-fests for thosewilling to travel. From the weird tothe wonderful, here's a quick look atsome of the food festivals on offeryear round.The Aberfoyle Mushroom Festival takesplace every October and is definitelyon my wish list for this year. It boastscooking, ceilidhs, and music all basedaround fungus. Make the trip and meetsome real fun-guys (sorry, couldn'tresist).©firstname.lastname@example.orgIf European produce is your cup of tea,then make the trip to Buñol nearValencia on the last Wednesday inAugust for the annual tomato fight, orLa Tomatina. Lasting for just an hourbut taking up a week of festivities, thisculminates in, as the name suggests, amassive tomato fight in the streets.For something less messy, every Marchsees the Black Pudding (or boudin noir)festival in Mortagne au Perche,Normandy. As well as (black) puddingsgalore, this also features a 'pigsquealing contest'. I'm not entirely clearas to whether the participants are pigsor people but it sounds interestingeither way. A more general pig festival,La Pourcailhade, or Festival of the Pig,is held each summer in the Hautes-Pyrénées. It features all things pig,including piglet races and 'pig art'. But ifpigs aren't for you, December is themonth for olive oil festivals in Tuscany.Christmas away and good food to bootsounds like a winning combination!The Sturminster Newton CheeseFestival takes place every Septemberboasting over 60 food and cheeseproducers. If that takes your fancy,follow it up with the Great BritishCheese Festival held later in the monthin Cardiff. As well as tasting, try yourhand at cheese tossing and cheeseskittles – seriously. And keeping itBritish, August is also the time for theannual Cumbrian Beer and SausageFestival.For me, the ultimate festival pilgrimageis the Feast of San Gennaro in NewYork’s Little Italy. An 11 day festival inSeptember based around the patronsaint of Naples, food is a major part ofthe celebrations – and there's even acannoli-eating contest! I'm booking myflights. (R Edwards)
Unless you’ve spent the last few yearsliving on Mars, you’ve probably heardabout the ethical credentials ofshopping locally hundreds of times.But if we’ve all heard about it, whyaren’t more of us doing it? The fact ofthe matter is that the supermarkethas become so engrained in ourculture that we see it as the mostconvenient way to shop.Despite the best of intentions, I freelyadmit to doing the bulk of myshopping in the supermarket. But,thanks to the new Village Store at Outof the Blue Drill Hall on DalmenyStreet, I, and the rest of you Leithers,no longer have any excuse.Out of the Blue is committed topromoting sustainability in all its work;so much so that they have a budgetfrom the Climate Challenge Fund for aCarbon Reduction Officer, Rosie Lewis.She hopes the Village Store willprovide plenty of convenience forlocal shoppers and some inspirationfor the community to reduce itscarbon footprint.“We are being told that we need to cutETHICAL EATINGTHE VILLAGE STOREAT OUT OF THE BLUEour food miles and shop local butsometimes that can be very hard toachieve in a busy life, so we hope theVillage Store will help people in thecommunity be more green in a waythat is easy, friendly and local. Comingto the Drill Hall on a Saturday morningis a far nicer way to start your weekendthan having to go to a bigsupermarket.”The Village Store is not a new concept,but was closed while the Drill Hallunderwent the final stage of its sevenyear refurbishment. But now it’s back,in an improved space with an improvedaccess, an outdoor area, more studiosand a bigger and better kitchen for thepopular Drill Hall Arts Café.Open from 10am-2pm every Saturday,the Village Store only stocks productsfrom local farms, suppliers andproducers including Phantassie Foods,Edinburgh Community Food andBridgend Organic Allotments. You’llfind fresh, local and seasonal fruit andvegetables, eggs, jam and cakes. It alsoprovides refills for Ecover cleaningproducts and staff are on-hand to giveshoppers cooking tips and recipe ideas.(V Jones)OUT OF THE BLUE, DRILL HALL– 36 Dalmeny Street, Edinburgh,EH6 8RG– Buses: 7, 10, 12, 16, 13, 14, 22, 25, 49– www.outoftheblue.org.uk27
WHAT’S IN SEASONSTRAWBERRIES28Nothing says summer quite like thegood old British strawberry. Sweeter,juicier and brighter in colour than thepale imitations imported into oursupermarkets all year round, they areversatile and delicious.For the freshest organic strawberries, itused to be best to visit your local farmers’market or pick your own farm. However,for those of us that don’t have the time orenergy to make it beyond the supermarket,Scottish company Good Natured isbringing the best berries to a Co-op,Sainsbury’s, Asda or Morrisons near you.Good Natured Fruit is grown nearArbroath, where the warm days and coolnights of summer are perfect forproducing soft fruits. What’s more, they’recompletely pesticide residue-free –protected by natural predators likeladybirds to eat up potential pests andcareful monitoring of crops. Even thepackaging is good for you: Good Natured’srevolutionary, fully recyclable punnet ismade from sustainable cardboard offcuts;even the plastic film lid is completelybiodegradable.Strawberries are, of course, good for youtoo. I like them best for breakfast, whentheir cool, delicate sweetness and VitaminC hit make the perfect morning pick-meup.If you’re in a rush, try a smoothie withberries, banana, milk, honey and a handfulof rolled oats. Or why not be organisedand make a big batch of this moreishgranola? Serve with strawberries andyogurt at any time of the day. (V Jones)Granola(makes a 2.5 litre tub)Ingredients450g rolled oats250g seeds of your choice– pumpkin, sunflower, sesame etc.175g stewed apple2 tsp ground cinnamon1 tsp ground ginger120g maple syrup4 tbsp runny honey100g sugar250g nuts of your choice, whole orchopped – almonds, walnuts andbrazils are good1 tsp salt2 tbsp sunflower oil300g raisins or other dried fruitMethod1 Preheat your oven to 170˚C.2 Combine all the ingredientsexcept the raisins in a large bowland mix well.3 Spread the mixture between twooven dishes and bake for around40 minutes until golden brown.The time will vary depending onyour oven – keep checking andturning the granola over so itbrowns evenly.4 Remove from the oven and allowto cool. Stir in the raisins andstore in an airtight container touse whenever you like.
BITE LISTINGSEATING AND DRINKINGRESTAURANTSBENGALI AND INDIAN DININGIgnite – Cuisine based on traditionalrecipes from Bangladesh and Northern Indiain a sumptuous setting. Dining at Ignite is anexperience capable of rekindling yourpassion for Indian food. Open 7 days forlunch and dinner. 272 Morrison Street,Haymarket – 0131 228 5666www.igniterestaurantå.comLancers Brasserie – A sumptuous diningexperience in Stockbridge offering awardwinningIndian cuisine. Three dining rooms,Lancers Mess, The Regiment Club & TheOfficers Club, can cater for every desireddining experience from an intimate dinnerfor two, through to private dining and up tolarge parties. Try the Chef's Selection fromthe A La carte menu (£18.95) and thevegetarian and non-vegetarian Thali (£22.95)and (£17.95) respectively. Open for lunchand dinner. 5 Hamilton Place, Stockbridge,Edinburgh EH3 5BA. Tel: 0131 332 3444 &0131 332 9559. www.lancersbrasserie.co.ukBISTROS AND BRASSERIESThe Basement Bar & Restaurant– Daily changing menu packed full ofinspiring freshly cooked dishes sittingalongside comforting staples means thatthere is something for all in this localinstitution. Priced to tempt you and us awayfrom cooking at home. If you have not foundthis place yet you are truly missing out.10a-12a Broughton Street – 0131 557 0097www.thebasement.org.ukBisque – Casual gourmet dining usinglocally sourced food, served in a relaxedand contemporary setting. The bright, airybrasserie and sunny garden terrace areperfect for breakfast, brunch, lunch anddinner, not to mention a glass of winefrom the well thought out list. Open allday, every day. 69 Bruntsfield Place –Bookings: 0131 622 8163 email@example.com www.bisquebar.co.ukBrowns – Spacious brasserie-stylerestaurant with trademark quality serviceand bustling atmosphere. Choosethroughout the day from a freshlyprepared menu or enjoy a snack or predinnercocktail in the bar. Bar open daily9am-10.30pm Sun, until midnight Mon-Thurs, 1am Fri and Sat; restaurant noon to11pm daily (10.30pm Sun).131-133 George St – 0131 225 4442.Elbow – Eat... the freshest produce fromcakes to steaks. drink...grape to grain &everything in between. Enjoy...the littlethings that count. Open for breakfast at11am. Live music 1st Friday of every month.Pub Quiz every Tuesday. Open mic everySunday. Upstairs space available for free hire.133-135 East Claremont Street, Edinburgh, –0131 556 5662 www.elbowedinburgh.co.uke.s.i. – Englishman, Scotsman and anIrishman! Watch the chefs in the openkitchen create your meal with fresh,homemade produce. Diverse beer listranging from Timothy Taylors Landlord ofYorkshire, to James Boags of Tasmania,whilst the bottle of wine on your tablecould be award winning. Expect value formoney, a comfortable environment and anenjoyable experience.29
BITE LISTINGSEATING AND DRINKING30 46 Queen Charlotte Street, Leith– 0131 555 3103 firstname.lastname@example.org. esibrasserie.comBRITISH RETROMonster Mash – A traditional retro BritishCafe, 'not so much Jimmy Choo shoes asjumpers for goal posts'. All your favouritehome-cooked meals from yesteryear madefreshly on-site.... just like ‘maw’ used to! Inaddition to a range of British favourites, agood rota of daily specials and vegetarianoptions of sausages guarantee a regularclientele. Fully licensed, traditional beers &wines complement the menu. Open forbreakfast, lunch & dinner Mon-Fri from 8amand Sat & Sun from 9am. 4a Forrest Rd– 0131 225 7069www.monstermashcafe.co.ukCALIFORNIANCalistoga Central & Sideways Wines –Great food, great wine, wine sales, winetastings, whisky tastings all available atEdinburgh's Original CalifornianRestaurant now based exclusively at70 Rose St. Lane North, Edinburgh EH23DX. Tel 0131 225 1233. Website -www.Calistoga.co.uk – SpecialtyRestaurant of the Year Finalists for thisyear's Scottish Restaurant AwardsETHICAL EATINGpickledgreen – Eco-efficient café andrestaurant on Edinburgh’s Rose Street.Simple, seasonal cooking served up in afresh and unfussy environment.158-162 Rose Street, Edinburgh, EH23JD– 0131 220 0477 www.pickledgreen.co.ukor email@example.comThe Lot – A laid-back, spacious bistro,arts & music venue with recently acquiredcharity status. Works to support localmusicians & artists and operates as anethical business that serves the localcommunity. The bistro menu is full ofdelicious, fresh dishes made with locallysourced ingredients which are excellentquality and value for money. All tea andcoffee is fairly-traded, in keeping with theethical aims of the charity. Highlightsinclude an exciting exhibition programmeof new artists, a child-friendlyatmosphere, very helpful staff and aunique and relaxed environment. OpenMon-Sat 11am-late, Sun noon-6pm.4 Grassmarket – 0131 225 9924www.the-lot.co.ukUrban Angel – Open daily for brunch,lunch and dinner Urban Angel source thevery best organic, fair trade, local and freerange produce from across Scotland. Acreative menu with a host of dailyspecials. Home-made breads, cakes anddesserts and a reputation for the bestcroissant and cakes in town. Numerouslocal and national awards, ‘best breakfastin Scotland’ The Observer Food MonthlyAwards and ‘best budget dining inEdinburgh’ The List Food & Drink Guide.Enjoy with a clear conscience in stylishand 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
BITE LISTINGSEATING AND DRINKINGFISH & SEAFOODThe Ship on The Shore – SeafoodRestaurant and Bar. Sustainable Scottishseafood served with simplicity and stylecomplemented by a carefully chosen andextensive wine and champagne list. Try thefruits de mer for two or the oysters, bothwith champagne. The Ship also serveslobster, smoked salmon, mussels, crab,monkfish, bass and much more. Seasonalspecialities include game and meat dishes.Outside seating. Food served Mon-Sunnoon-10pm, 24-26 The Shore– 0131 555 0409.Skippers – Leith’s original seafood bistroserving fresh, quality produce for over 25years. The menu is complemented by asuperb wine list and a fine selection ofScottish bottled ales. Open 7 days, lunchfrom 12pm, dinner from 6.30pm.1a Dock Place, Edinburgh – 0131 554 1018.FRENCHCafé Marlayne – An absolute winner!Both branches of this Edinburgh favouritehave a well deserved reputation forserving consistently first rate cuisine thatis fresh, seasonal and skilfully cooked. Thehomemade desserts are ‘to die for’. Openfor lunch and dinner. 7 Old FishmarketClose – 0131 225 3838 and76 Thistle Street – 0131 226 2230.La Garrigue – Regional French cuisinefrom the Languedoc/Roussillon preparedby 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 bistrowith mixed clientèle. Favourites includemoules 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 dinneravailable. Open 7 days (Suns eve only).9 Randolph Place – 0131 225 867861 Frederick Street – 0131 225 7983INDIANBritannia Spice – This award-winning gemof the Edinburgh dining scene is oftenreferred to as the best Indian restaurant inthe Capital. In fact it won the ‘Best inBritain’ Award three years running! Themenu is vast – Indian, Bangladeshi, Nepali,Thai dishes are served and the prices arereasonable. Conveniently located in Leithnear the Royal Yacht Britannia, OceanTerminal shopping centre and the ScottishExecutive, Britannia Spice is served byfrequent 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-11.45pmwww.britanniaspice.co.ukSuruchi/Suruchi Too – Innovative cuisinefrom the major culinary regions of India.Skilfully prepared by master chefs.14a Nicolson St – 0131 556 6583121 Constitution St – 0131 554 3268.ITALIANAl Dente – Literally ‘on the tooth’ which istypical of freshly cooked pasta and typicalof this authentic restaurant which serves‘pure’ Italian food. The changing menu31
BITE LISTINGSEATING AND DRINKING32 includes dishes from Puglia to Tuscany andis complemented by regionally themednights once a month. Food cooked withpassion using only the freshest, seasonalingredients. Ideal venues for corporateevents private parties or business lunches.Nominated for the Ethical Good FoodAwards 2009.– 139 Easter Road, Edinburgh EH7 5QA– 0131 652 1932 mob 07530516822Centotre – Centotre is an Italian restaurantwith a difference. In this beautiful buildingVictor and Carina Contini have created ahappy and buzzy place to be where thefood is described as a labor of love, usingonly the freshest and most authenticingredients available. Simple • Fresh •Italian – at its best.103 George street, Edinburgh, EH2 3ES.– 0131 225 1550 www.centotre.comSanto’s Bistro – At Santo’s bistro we couldbore you by saying we do paninis, wraps,hot filled rolls etc, etc... But, now open, atthe heart of office-land, we are proud toserve real homemade food that changesdaily and is all artisan-made. By the waydon’t be afraid of the comfortable andexpensive good look... you can choose agood bite to eat from 2.50 upwards. Fresh,simple, good, ‘no fuss’ food made daily –guaranteed! All you have to do is come inand see for yourself. Open 8am-5pm, 23Canning Street, Edinburgh – 0131 228 6298.Zanzero – Zanzero adds the zing to Italianfood, using only the best ingredients tocreate delicious pastas and organic gourmetpizzas this Italian Diner also offers aselection of burgers and salads for themore laid back Italian food lover. Ouryoung, fun, Italian cafe bar in Stockbridge isalive with flavor and atmosphere. See youthere! 14-16 North West Circus Place,Edinburgh, EH3 6SX.– 0131 220 0333, www.zanzero.comKURDISH & MIDDLE EASTERNHanam’s – Edinburgh’s only Kurdish &Middle East restaurant proudly offers awide variety of authentic dishes servedwith complimentary naan bread. Traditionalcostumes, music, decor and specialityevents throughout the year, ensure theHanam’s experience is really something toshout about. Also Shisha Pipe Balcony.Open 7 days from Midday-Late.3 Johnston Terrace (nr the castle)– 0131 225 1329 and online booking atwww.hanams.comMONGOLIANKhublai Khan – The party venue, informal,relaxed and great fun. Edinburgh – 3 coursePre-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.POLISHPani Solinska – Fully licensedrestaurant/bistro serving the besttraditional and modern cuisine includingclassic dishes such as Bigos and Perogi. Alsoserving light meals, soup, sandwiches, tea,coffee and cakes. Vodkas, beers and wines.Open for breakfast, lunch and dinner.73 Broughton St – 0131 557 6900.
SCOTTISHBITE LISTINGSEATING AND DRINKINGIn Leith 1c Dock Place – 0131 554 7427.33Forth Floor – “Stunning setting,unpretentious food for people who love toeat,” – Bite. Open Tues-Sat for dinner, Tuesdinner – wine @ wine shop prices!Harvey Nichols, St Andrew Square– 0131 524 8350.The New Bell Restaurant / HellersKitchen – The New Bell is Scottish seasonalcooking at its best using fresh, locallysourced produce. They offer a relaxed diningexperience in informal surroundings. Servinglunch & dinner every day 12noon - 2pm(Sundays 12.30pm) and 5.30pm until late. Pretheatremenu available and large partieswelcome. See the website for special offersand menus www.thenewbell.com233 Causewayside (5 mins from theMeadows) – 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 thekitchen – from American style pancakes toperfectly cooked steaks and daily changingfresh fish dishes. For a quick bite, try one oftheir special recipe stonebaked pizzas. Theiron-site bakery delivers the perfect midafternoonpick-me-up of cupcakes, sconesand delicious desserts. Open all day from8.30am (Sat 9am & Sun 10am)15 Salisbury Place – 0131 667 4654,www.hellerskitchen.co.ukA Room In The Town, A Room InThe 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,The Scottish Cafe and Restaurant– We are delighted to welcome you to TheScottish Cafe & Restaurant at The NationalGallery of Scotland. A celebration ofScotland's wonderful produce and bestproducers. Whether you are looking for acoffee and home made cup cake, a quicklight lunch, bowl of soup and sandwich or amore formal dining experience whilstoverlooking the delightful Princes StreetGardens and Edinburgh skyline.National Gallery of Scotland, The Mound,Edinburgh, EH2 2EL.– 0131 226 6524 www.thescottishcafe.comStac Polly – One of Edinburgh’s originalrestaurants for authentic Scottish food andatmosphere; now in its 21st year. Tasteful,traditional décor such as stonewalls, Antafurnishings and thistles combine withflickering candles, crisp linen and twinklingglasses to give a truly Scottish experience.Expect a menu of exciting interpretationsof modern and traditional cuisine. Privaterooms available and outdoor facilities inDublin St. Open 7 days.29-33 Dublin St – 0131 556 22318-10 Grindlay St – 0131 229 540538 St Mary’s St – 0131 557 5754SPANISHIggs and Barioja – Est. 1989, Iggs nowspecialises in seafood. Lunch 2 courses£12.50, pre-theatre available and dinner à lacarte. Barioja is a multiple award-winningrestaurant serving paella and tapas. Greatfor parties. All overseen by the evercharismatic Iggy.15/19 Jeffrey St – 0131 557 8184(restaurant) 0131 557 3622 (bar).
BITE LISTINGSEATING AND DRINKING34 Tapa Bar and Restaurant – “Fantastic meal,service excellent and choice of tapas”,“Excellent food and good value - andchildren friendly!”, “Good food, fantasticservice, great value” (customer quotes forpopular tapas bar in Leith). Try the Chef'sdaily selection of Tapas served on a sharingplate 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 firstname.lastname@example.orgTEX MEXTex Mex – Donald Mavor, head chef andproprietor brings the heart of Mexico toyour table, emphasising traditional Mexicanfood with an authentic menu. Try theflaming fajitas and the potent Margaritas‘the best in town’. Good fun, tasty food andvery affordable.64 Thistle Street – 0131 260 9699www.texmex2.comTHAISpicebox Authentic Thai Cuisine –Utilising the extensive expertise of a teamof world-class Thai chefs, Spicebox, agourmet takeaway, is the latest and mostexciting news for Thai food lovers inEdinburgh. Each dish is hand made to orderusing the freshest, top quality ingredientswith no MSG. Fruit carving, catering andchef hire also available.– 0131 662 4411 www.spicebox201.co.ukThai Orchid – Award-winning authenticThai cuisine using the best locally sourcedproduce and imported Thai spices.3 course business lunch £7.95. 5a JohnstonTerrace (top of the Royal mile)– 0131 225 6633 www.thaiorchid.uk.comVEGETARIANHenderson’s Restaurant and Bistro –Delicious, wholesome food, using the bestand freshest of ingredients, all at reasonableprices from Scotland’s legendary vegetarianrestaurant, family run since 1962. Specialdiets 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 2131www.hendersonsofedinburgh.co.ukL’Artichaut – Fully accredited by theVegetarian Society just three months afteropening, L’Artichaut, the latest vegetarianrestaurant in town is a marriage betweentwo incompatible cuisines; a French-Vegetarian restaurant, treading the fine linebetween indulgence and healthy living.Superbly presented, yet very satisfyingdishes, supported by a totally organic andvegetarian wine list makes L'Artichaut anideal venue for any food and wine lover.Vegans are also well-catered for with alarge selection on offer. Open Tuesdays toSundays 12 noon - 9.30pm. 14 Eyre Place– 0131 558 1608 www.lartichaut.co.ukCUPCAKESRainbow Cupcakes – Bespoke cupcakesfor all occasions, four ranges to pick fromor why not create your own for birthdays,weddings, christenings, congratulations etc.Anything is possible! 5% of profits go tocancer related charities.Contact Katie on 07886600530 orwww.rainbowcupcakes.co.uk
BITE LISTINGSEATING AND DRINKINGBARS AND BAR FOODAmicus Apple – Hardly a secretdestination, Kevin Spacey, the cast ofGossip Girl and top premiershipfootballers have been clocked enjoyingan award-winning cocktail in recentmonths. However, the food is the realfind! Whatever you fancy, leisurelylunches, languid evenings or late nights,you are guaranteed a great time -17 Frederick Street, Edinburgh– 0131 226 6055 email@example.comBoda Bar – A bohemian, cheeky, weeboozer with a subtle Swedish twist. It is acosy bar with a strike of craziness. If you areunlucky you can get to hear Abba morethan once per night. But since we loveSpotify - you can always ask if you have anyspecial requests. Since the owners lovetheir wine, they have decided to have nicewines at a good price so - try out the winelist. You can also try Idun's a newElderflower Cider or maybe an OPAndersson Aquavit (only you have to singbefore you drink it). Or what about ourCraft Guerilla nights -every last Wednesdayof the month. Check web for full eventdetails. 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 – Realgem, with staff who have an interest inproviding unusual, quality drinks. A greathomegrown cocktail list, hand picked winesfrom local suppliers, beers that you won’tfind in any high street bar and a dizzyingrange of tequilas. perfect atmosphere torelax and lose a few hours.10a-12a Broughton Street – 0131 557 0097www.thebasement.org.ukForth Floor Bar – For the finest bespokecocktails, wines and draught beers head tothis swanky cocktail bar with curvybanquettes, chilled music and stunningviews. Open from noon every day, Tues-Sattil midnight. Food served noon-7pm.Harvey Nichols, St Andrews Square– 0131 524 8350.Hector’s – This funky,shabby chic bar has aconstant buzz as locals of all ages mix withvisitors from further afield. Try anunbeatable eggs benedict with a bloodymary at the weekend or indulge in ahomemade burger from the main menu thatruns for the rest of the week (voted one ofEdinburgh's top five). Hectors also boastsone of the best drinks ranges in town, fromreal and Belgian ales on draught to anextensive wine list....something foreveryone in a relaxed and friendlyatmosphere.47-49 Deanhaugh St – 0131 343 1735.Joseph Pearce – A large airy bar at thetop of Leith Walk. You can eat from 11am-9pm daily. The menu changes seasonally,but always include meatballs! Daytime weare more like a cafe with a popularkidscorner for all ‘latte mothers’. FreeWiFi. Night-time busy bar with a relaxed,cool, friendly crowd. Check out web forall our crazy events www.bodabar.comOpen Sun-Thurs 11am-12pm and Fri-Sat11am-1am. 23 Elm Row – 0131 556 4140.Roseleaf Bar Café – A cosy wee bar cafein the heart ‘o’ Leith serving fresh juices,real ales, homemade ginger beer, crackingcoffee, loose leaf teas & “Pot-Tails!”...cocktails in teapots! All served up in35
BITE LISTINGSEATING AND DRINKING36 Grannies finest bone china. Wholesomebrunchies, lunchies, din-dins & munchiesserved from 10 till 10 everyday with dailychanging specials including Sunday roasts &home baked cakes all made with luv! Alllocally sourced, free range & organic wherepossible cause it tastes really, really good!Free WIFI, wheelchair & child friendly. Openfrom 10am-1am everyday. For bookings call0131 476 5268 or email firstname.lastname@example.org Sandport Place, Leithwww.roseleaf.co.ukSofi’s – is a chic, hip, upbeat and popularlittle bar with many events, e.g ChampagneSundays where champagne is offered atgreat prices, film nights every Monday,Knitting on Tuesdays and lots more. Ourlighter snacks are perfect with one of ourmany wines and we also have a great newcocktail menu both virgin and alcoholic.Mon-Fri 2pm-1am, Sat noon-1am and Sun1pm-midnight. 65 Henderson Street– 0131 555 7019 www.bodabar.com. Free WiFi.The Earl of Marchmont – recentlyre-opened by Peter and Billy Ross of RenrocCafé. The Earl a bustling, community-basedhub has a contemporary interior withgenerous outside seating and beautifullighting. On offer is an extensive all daymenu served by a welcoming service fromall the staff. Enjoy chilled Sundayafternoons or a night out with friends andfamily. Visit www.renroc.co.uk and followlink 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, childrenwelcome, noon till 6pm. Premium drinksand cocktails. Sunday night quiz and thebasement bar is dedicated to sport (alsofree to hire). All this makes The Standard amust for foodies, locals, sports fans andstudents. Sun-Thurs 11am - midnight Fri Sat11am- 1am. Food served noon till 9pm.24 Howe Street, Edinburgh EH3 6TG –0131 225 6490 www.thestandardbar.co.ukThe Street – Lively night time hot spotwith 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” WednesdayPub Quiz. Djs every Thus, Fri, Sat. Openeveryday from midday until 1am.2 Picardy Place, EH1 3JT – 0131 556 4272www.thestreetbar.co.ukVictoria – If Scandinavian style equalsminimalistic Victoria doesn’t fit. It iscolourful, radiant and full of life. The crowdis a cool, friendly and open-minded andthere are a lots of events e.g. singles nights,Eurovision party, Come Dine with Me andwhat ever else that pops up in our sillyminds. We serve a lot of different drinks:Beers from 30 different countries and 12different gins. Open: Mon-Fri 2pm-1am, Satnoon-1am; Sun 1pm-midnight. Now alsochildren licensed from opening til 5pm.265 Leith Walk – 0131 555 1638. Free WiFi.www.bodabar.comThe White Horse – on the Canongate hasrecently been re-opened by the RossBrothers of The Earl of Marchmont andpreviously of Café Renroc. The bar is aninstitution on the Royal Mile where it hasbeen serving thirsty locals and tourists alikein several different guises since 1742. Comealong for a glass of wine, pint, meal orsimply a coffee and a slice of cake. Greatbar menu available. The White Horse is also
BITE LISTINGSEATING AND DRINKINGa free fringe venue in the private stableroom to the rear of the building throughoutthe festival. Opening times: Mon-Thur 12noon-11pm, Fri & Sat 12 noon-12 pm, Sun 12noon-11pm. 232 Canongate, EH8 8DQ– 0131 556 4481COCKTAIL BARSTonic – Edinburgh’s stylish, vibrant and sexycocktail bar has a new menu showcasing 40fabulous new creations with a twist on theclassics. A brand new selection of premiumspirits, bespoke bitters are also availableincluding up to 10 new products exclusiveto Scotland. Open 12 noon to 1am everyday. 34a North Castle Street, Edinburgh– 0131 225 6431 www.bar-tonic.co.ukCAFÉS/INFORMALAlways Sunday – Enjoy a sunny refreshingexperience in the heart of Edinburgh’s oldtown. Serving fair-trade coffee, pots of tea,fresh fruit smoothies, breakfast, lunch, wineand beer, all day deli dishes and fabuloushome-made cakes! Open Mon-Fri, 8am-6pm, Sat-Sun 9am-6pm, (extended hours inthe summer). 170 High Street, Edinburgh– www.alwayssunday.co.ukEdinburgh Larder – A relaxed, bright andwelcoming environment with a deliciousselection of local, good quality food, usingorganic / seasonal ingredients whereverpossible. Great coffee from Artisan roast,fantastic teas from Eteaket, lovely homebaking and superb cakes. Fully licensed withtasty local beer, wines from Friarwood anda selection of Scottish spirits. Open onFriday / Saturday evenings with extendedopening hours over the summer. Free WIFI,wheelchair & child friendly. Open Mon –Thus 9am-5pm, Fri & Sat 9am-10pm and Sun10am-5pm. 15 Blackfriars Street EH1 1NB– 0131 5566 922 www.edinburghlarder.co.ukEspresso Mondo/E Mondo – By dayEspresso Mondo is so relaxing that it hasbecome a favourite spot for professionalsto visit at lunchtime or after work for acoffee, a bite to eat and a chat. Servingpasta, tapas, wraps and bagels, specialityteas, fair-trade coffee, pastries, cakes andmuffins. Like the food, it is a cut abovestandard cafe fodder. Come evening, thevenue changes its name to E Mondo toemphasise the shift from coffee shop tobrasserie serving a varied menu of finewines, cocktails and beers. 116 LothianRoad, Edinburgh – 0131 228 3990.Renroc – Local produce, fresh juices andIlly coffee. Indoor dining & outdoor heatedseating. A great place to eat, relax andunwind in a chilled atmosphere. FullyLicensed. Open Mon-Tue 8am-6pm, Wed-Fri 8am-10pm, Sat 9.30am-6pm, Sun10.30am-6pm. 91 Montgomery St(200 metres from Leith Walk headingeast) – 0131 556 0432 www.renroc.co.ukDELICATESSENDeli Polonia – Offering the largest rangeof Polish produce in Edinburgh. We have avariety of fresh breads which are acombination of sweet and sour dough (halfwheat-half rye), the biggest range of freshPolish Sausages and a wide range of Polishbeers and much much more... Allnationalities very welcome. Come in andenjoy a coffee – www.delipolonia.com235-7 Leith Walk, Edinburgh– 0131 555 1281.37
BITE LISTINGSEATING AND DRINKING38FOOD AND WINE CLUBBite Club – The gourmet food and wineclub associated with this fine magazine!Exclusive invitations to bespoke events,discounts at restaurants and bars, freetastings and more! For more info pleaseemail us at email@example.comTEMPTING TAKEAWAYSTHAISpicebox Authentic Thai Cuisine –Utilising the extensive expertise of a teamof world-class Thai chefs, Spicebox, agourmet takeaway, is the latest and mostexciting news for Thai food lovers in Edinburgh.Each dish is hand made to orderusing the freshest, top quality ingredientswith no MSG. Fruit carving, catering andchef hire also available.– 0131 662 4411 www.spicebox201.co.ukWINE STORESAppellation Wines – This trulyindependent wine shop and internetbusiness specialises in importing and sellingwines that you won’t find anywhere else inEdinburgh. 50% of stock is exclusive toAppellation Wines in the UK. Staff areknowledgeable and friendly. The shopstocks some great examples from theclassic wine regions, but also expectsomething a little more leftfield too –definitely one for the wine enthusiast. Alsointernational beers and you can buy acoffee and/or cupcake. 43 Dalry Rd,Edinburgh EH11 2BU – 0131 202 0985www.appellationwines.co.ukHenderson Wines – Independent winemerchant. Extensive range of wines,champagnes, beers & spirits. Wines rangefrom pick ’n’ mix for £10 to bottles of £130.Collectable spirits also. Home delivery.109 Comiston Rd – 0131 447 8580.Sideways Wine Store – Californian winespecialist. Over 150 wines and beersavailable. 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 shouldbe fun whether you’re buying party winesub £5 or you’re a canny claret collector.Our shop is…small; compact and bijou. Wetreat our customers like wine-loving friends;pointing them in the right direction andgetting to know what they like. And, whenwe know what you like, we can delivermore of it! Regular tastings and a widerange of organic and bio-dynamic winesfrom small vineyards around the world.91 Newington Rd, Edinburgh, EH9 1QW– 0131 667 2760 www.woodwinters.comWINE TASTING CLUBW’est Solutions – are experts in wine,champagne and whisky education,customer service training and retailpromotional activity catering to the foodand wine retail sector, hotels, restaurants,bars corporate, and private individuals. Ifyou would like to learn more about W’estSolutions, log ontowww.westwinetasting.com or call Sandy at07871 793 801 or email firstname.lastname@example.org.
Foodies FestivalEdinburghHolyrood ParkFood & DrinkFestivalFRI 13, SAT 14 &SUN 15 AUGUST2 FOR 1TICKETSQUOTEFOODIES241HOLYROOD PARK, EDINBURGHFRI 13, SAT 14 & SUN 15 AUGUSTTICKETS ON THE DOOR: £10 (£6)0871 230 5573www.foodiesfestival.comTickets valid all weekendAccompanied children under 16 free
THE DOME14 GEORGE STREET, EDINBURGH EH2 2PFTEL 0131 624 8624 • FAX 0131 624 8649EMAIL email@example.com • www.thedomeedinburgh.comIncorporating: The Grill Room, The Club Room,Conference and Private Dining Facilities, The Garden CaféThe Grill Room – Open from 12 noon until Late, EVERY DAY– A la Carte Lunch and Dinner Menus.The Club Room – Open for Coffees and Food from10 am EVERY DAY.Outdoor Dining – THE GARDEN CAFÉ – OPEN FROM 10 AM, EVERY DAY– A wonderful selection of Hot and Cold Food, Coffees and Teas are servedin The Garden Café. Tables in the Café are allocated on a first-come,first-served basis. The Garden Café is located at the rear of the Domebuilding with access from Rose Street.