Download February 2011 - Bite Magazine

BiteFeb2011:Layout 1 27/1/11 18:29 Page 7Sky BarFebruary sees the launch of the aptlynamed ‘Sky Bar’ at The Point Hotel.The penthouse suite will betransformed on the last Thursday ofevery month, into a stunning afterwork/late night lounge bar. The newbar will be serving up a chiccombination of cocktails and live jazzwith the ‘pièce de résistance’' ofunrivalled and uninterruptedviews across Edinburgh’s cityscape.Welch FishmongersWelch fishmongers,has opened its fifthEdinburgh shop inNewhaven. The familyrunfishmonger notonly retails tocustomers, but alsosupplies restaurantsincluding Ondine, LochFyne, The King’s Wark, The Ship on TheShore, The Outsider, The Railbridge Bistro, aswell as hotels including Dakota, Malmaison,Hotel du Vin and The Sun Inn. They sell alarge range of fish which arrive daily and areharvested responsibly from the ice coldwaters of the North Sea from sustainablestock. They also have a full range of shellfishfrom the East and West Coast of Scotland.23 Pier Place, Newhaven EH6 4LP.7Musselburgh PieMusselburgh Pie is the latest special onthe menu at The Dogs. David Ramsden,Owner of the dogs and James Scott,Head Chef at the restaurant chain cameacross the historical recipe in a cookbookfrom a second hand shop in the city, ‘ACaledonian Feast’ by Annette Hope. TheMusselburgh Pie recipe (£5.95) involvesrolling sliced steak around mussels tocreate a hearty, filling dish; an original‘Surf ‘n’ Turf’ on Edinburgh’s own EastLothian doorstep. The idea behind the recipe came from housewives who sourced musselsfrom the River Esk in the early 1800s when they were in abundance, as an economical way tobulk out their pies.