TakeMe I’mFreeYour Independent, Local Guide toEating and Drinking in EdinburghMarch 2011www.bite-magazine.comRestaurant & Bar ReviewsFood, Wine, Beer,Cocktails, Whisky, ListingsWinthe Big AmigoPlatter for twofrom El BarrioSee p.39
THE DOME14 GEORGE STREET, EDINBURGH EH2 2PFTEL 0131 624 8624 • FAX 0131 624 8649EMAIL firstname.lastname@example.org • 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 until 5 pm – Monday, Tuesday and Wednesday,10 am until Late – Thursday, Friday and Saturday. CLOSED ON SUNDAY.Afternoon Tea – Afternoon Tea is available from 2 pm until 5 pm inThe Grill Room and The Club Room every day. Tables are allocated ona first-come, first-served basis.
Fresh, Simple, SustainableLocally sourced Scottish fish and shellfish on The ShoreBook now 0131 538 613160 Henderson Street, Edinburgh • email@example.com • www.cafefish.net
Hello Biters!5Editor, The Ship,LimekilnsWordsDave AlburyMark EarlRachel EdwardsThe InsiderLeila ArfaLea HarrisSandy RamsayKelly SmithSharon WilsonJames WrobelDavy KingThe Go-BetweenFront CoverThanks to El BarrioDespite my passion for liquid culture (see picture!) occasionally I‘take the pledge’. I am not alone. Many of my contemporariesare increasingly abstaining from time to time. I never however,‘go off’ my food and it amazes me that so few Edinburgh bars andrestaurants stock non-alcoholic beers and wines. Mark Earl writes about‘mock-tails’ in this issue which are great but can be overly sweet anddifficult to pair with food. I prefer the ‘adult’ taste of beer so thismonth I would like to award ‘brownie points’ to Howies and Barioja forbeing two places I have visited that stock Furstenberg Frei and MahónSin respectively.A Norwegian friend of mine is currently organising an alcohol-freeparty for her 14 year old son and is sourcing wine, beer and cider fromSweden. Sales of non-alcoholic and alcoholic drinks have risen inSweden in recent years so the availability of the former does notappear to preclude the latter. Your opinions are welcomed; pleaseemail us, until next month…Love from Bite xIn this issue07 Review – Howies09 Review – Hewat’s11 Review – The Apartment Bistro13 Review – Mark Greenaway atHawke & Hunter15 Review – The Road HoleRestaurant16 The Insider17 Cocktails19 Beer22 Off The Trolley24 Wine25 Gourmet Girl27 Whisky29 What’s In Season39 CompetitionsPublisher/Editor I Sharon Wilson I 01383 616126 I M 07780 763613I firstname.lastname@example.org I www.bite-magazine.com • Assistant Editor I Kelly SmithI email@example.com • Design I Donna Earl I firstname.lastname@example.org© Bite Magazine 2011 – All items contained within this publication are copyright to Bite Publishingand cannot be taken or edited without the permission from the copyright holder.This magazine is printed on FSC certified paper.
Bites...6Henrick’s Barin Tollcross/Bruntsfield hasrecently come under the newownership of Ailsa Cowe and ChrisReid and is quickly gaining kudosamongst locals. The menu includes‘pub favourites’ mixed with‘contemporary dishes’. Ailsaworked in Australia making wineand the list reflects herenthusiasm. Tastings are on thecards so watch this space. 1-3Barclay Place – 0131 229 2442www.HenricksBar.comSupernatureSupernature is a new cold pressedrapeseed oil which has just hit themarket and is locally produced atCarrington Barns Farm, Gorebridge. Ifyou'd like to buy direct from the farm,please contact email@example.com call them on 01875 830200.Martin Wisharthas announced that he is to opena second restaurant in Edinburgh.Scheduled to open inMay thebrasserie-style eatery will belocated in North Castle Street.Unlike the Michelin-starred Leithrestaurant the new venture willfeature starters at £5-£12 andmain courses from£12.SerendipitySimple Simon’s Perfect Pieswill be launching a limited edition Red Nose Pie in March to help raise moneyfor Comic Relief. All of the profits from wholesale and retail sales will bedonated to the charity. The pie is based on the Cheese and Onion Pie whichwon a gold star in the Great Taste Awards 2010. It retails at £4.05 and isavailable from selected stockists including Waitrose, Peckhams, DobbiesGarden Centres and Green & Blue Wines.Serendipity is a new Italian Wine Bar and Cellar from RosarioSartori at 7-11 East London Street underneath Rosario’s restaurant,Locanda de Gusti. It will feature exclusive artisan beers importedfrom ‘the old country’, cocktails, wines and bar menu. There is alsoa private tasting room.
Review: HowiesIn recent years Edinburgh’s gastronomicspotlight has fallen on two types ofrestaurant. Those in the ‘fine-dining’category, all ‘paint’, ‘pearls’ , plenty of swirlsand no knickers, and more modestestablishments providing an unpretentious‘spot of supper’. Between the two, lay aplethora of mid-range restaurants servingdishes constructed from excellent localproduce, executed well and priced fairly.Howies’ foodie feet are firmly planted in thiscamp.‘The dowager’ and I found ourselves at theWaterloo branch recently and wereimpressed. I started with the crayfish cocktail(£4.95) made with crème fraîche, which madefor a lighter dish than ‘mayo’. Lots of cayennegave fiery kick and a squirt of lemon,sharpness. The pink and crimson crayfishwere, plump, meaty and plentiful. It wasexcellent and I washed it down with aFurstenberg Frei (brownie points dulyawarded). The dowager liked her apple andparsnip soup (£3.45). The fruit cut thevegetable sweetness nicely and she declaredit a soup ‘par excellence!Next up was oven-roasted breast ofpheasant wrapped in smoky bacon withStornoway black pudding duxelle, celeriacmash, and beetroot and orange ‘slaw’ for me(£14.05) and grilled fillet of bream served onbaled polenta cake with lemon, char-grilledcourgettes and a smoked tomato coulis forFine food without the faffher nibs (£14.95). I could see the fish wasexcellent by its shiny skin and moist, flakyflesh. The polenta was citrusy and the sauceintense. My pheasant was cookedintelligently so that it remained moist andwas complemented by the earthyvegetables, blood oranges with purple beets,glossy emerald spinach, creamy celeriacpurée; an epitome to winter colour andseasonal taste.Desserts were a retro pear Belle Hélène forme and an apple and plum crumble (£4.50)for the dowager. She was under-whelmed andI half agree. Buttery nuggets of crumblewhich she disliked I thought were good butthe fruit had stewed a tad too long. My pearby contrast had just the correct level of firmsweetness. Poached in white wine it had thedreamiest champagne colour. Chocolatesauce, ice cream, a sprig of mint and dustingof cocoa and icing sugar made it as attractiveas the rest of the evening’s dishes.Fine food indeed. (S. Wilson)Howies– 29 Waterloo Pl, Edinburgh EH1 3BQ– 0131 556 5766– www.howies.uk.comOpening hoursLunch Sun-Fri 12 noon-2.30 pm,Sat 12 noon-3pm &Dinner Mon-Sun 5.30-10pm7
‘The best of Scottish produce preparedfor you in the heart of Edinburgh’Deli & Licensed Cafe15 Blackfriars Street, Edinburgh, EH1 1NBPop in for Afternoon Tea!Tel: 0131 556 6922www.edinburghlarder.co.uk
Review: Hewat’s A classy joint’d grown jaded. Once, I yearned forhomely, rustic fare from EdinburghIrestaurants and along came The Dogs,Roseleaf et al. But I am a fickle foodie andnow demanded refinement, “where have allthe chefs gone?” I sulked into my haricotbean stew with celeriac shavings. Then camethe invitation to dine at Hewat’s and Iexperienced a ‘corpse reviver’ of a meal.A squash game followed by a sprint toCausewayside in typical Edinburgh weathersaw Mr Bite un-plastering hair from myforehead as we perused the menu. Theambience is seductive and cosy, a real haven.For starters I chose seared kings scallops withgarlic and caviar butter (£8.50) whilst Mr Biteplumped for the wild mushroom and leeksoup with truffle oil (£4.75). My scallopscuddled together in their ‘Aphrodite’ shell.They were caramelised on the outside buthad ‘inner thigh’ tenderness inside. Mr Biteraved about his soup. It was a pretty greenbut full of pungent, earthy mushroom flavour.He commented that “if chefs master the artof a good soup it is a dish of true class”, I hadto agree.Main course for me was roast rump of lambwith port and redcurrant jus, Delmonicapotatoes, red cabbage, grilled courgettes andvine cherry tomatoes (£16.25). The lamb waspink and juicy, the cabbage accuratelybalanced pique and sweetness, thecourgettes were neither too watery nor toocharred and the jus was intense and rich. MrBite had roast tenderloin of wild boar withmorel mushroom sauce, Parma ham, Arranmustard mash, and Savoy cabbage and roastorganic carrots (£15.25). He married thecomplex rich flavours and textures with apint of ‘eighty’. We scraped our plates despitebeing full because the food was just so damndelicious.Dessert was Tiramisu crème brûlée withshortbread for me and Mr Bite chosechocolate torte with cherries marinated inkirsch (both £5.50). My crème brûlée wasperfect (I have eaten many) and myshortbread was served with a white quenelleof cream, raspberries and a coulis. When Iroused Mr Bite from an apparent chocolateinducedcoma for some intelligent commenthe drooled that it was “the best dessert hehad ever had” and fell back into it withdreamy eyes.Good food, proper service and a talentedexecution of dishes left us wondering whyHewat’s doesn’t have a rosette. (S. Wilson)Hewat’s– 19-21b Causewayside, Edinburgh EH9 1QF– 0131 466 6660– www.hewatsedinburgh.co.ukOpening hoursLunch: Wed-Sat 12 noon-2pm;Dinner: Mon-Thurs 6pm-9.30pm,Fri & Sat 6pm-10pm.9
Review: The Apartment Change is goodhe Apartment is allgrown up. A restaurant ITfirst met 10 years ago, itseasy vibe and relaxed diningoptions suited those (like me)looking for an affordable placeto eat out. Today, ‘bistro’ hasbeen tagged on to the name,and they’ve had a re-vamp.Interior, menu and all.We began with mixed olivesand bread, and I had a feelingwe were in for a good nightwhen we were brought some top qualitygordal and kalamata olives. We munchedaway whilst trying to decide what to order.Eventually, I selected one of the day’s specials– pork belly with scallop and winterchanterelles, and Graeme went for thesmoked haddock risotto with poached egg.Mine was an elegantly presented dish, thegiant pan-seared queenie was sweet, andcontrasted with the saltiness of the porkbelly. The meat was soft and topped withcrunchy criss-cross crackling. G’s choice justtrumped it, as it was a plate of food that wasso comforting it felt like a cuddle. The joywas in the balance of this dish: haddock thatwasn’t too pungently smoked, creamy riceand a perfectly runny poached oeuf.Another special for my main course, roasthaunch of venison with parsnip mash, vanillabraisedcelery and pickled walnuts. Themelting pink venison and the sweet rootvegetable mash paired up for awonderful winter dish. I wasn’tsold on the celery though. Notquite braised enough, and withan at-odds bitter taste.G’s skirt steak (a moreeconomical cut) had beencooked so quickly it was stillsizzling when it arrived. Thoughthe meat gave the gnashers alittle more work than somecuts, it was so full of flavourthat it was worth it. Teamedwith sautéed mushrooms and chunky chips,this was a hunger-pleasing bistro classic.To finish, I had a pear frangipane tart withcrème anglaise. The pastry was excellenthowever the filling could have been a tadmore almondy. Mr. G picked the berry sorbetwith Russian vodka, which we were surprisedto find were served as two separate entities.After the punchy meal he’d had, this was notonly a sweet treat but a tangy palatecleanser.We left happy, well fed, and looking forwardto The Apartment’s next 10 years. (L. Arfa)The bill: £78 inc wine & dessert wine.The Apartment Bistro– 7-13 Barclay Place, Edinburgh EH10 4HW– 0131 228 6456– Brunch 11am-5pm Saturdays and Sundays– Dinner 7 nights, 5pm-11pm11
NEW & NOW OPENSerendipityItalian Wine and Beer Cellar(Underneath Locanda De Gusti)– Exclusive Artisan Beers imported from Italy.– Fine Selection of Wines and Cocktails.– Candelit, relaxed ambience and comfy seating.– Italian Bar Menu.– Private Tasting Room.7-11 East London Street, Edinburgh EH7 4BN, Scotland0131 558 9581 | www.locandadegusti.com
Review:Mark Greenaway at Hawke & HunterWe booked for lunch at the softlaunch of this new regime in thefirst week of February. Firstimpression was relief that the room wasphysically warmer – visits in this restaurant’sprevious incarnation had us enjoying the food& drink while huddling against the open firewith coats on. Now, a total reupholstering ofthe space, which includes carpeting whilstkeeping and enhancing its general ‘charcoalminimalism’, has raised the temperature to‘comfortable’ if not actively warming.On offer this week was a welcome glass ofchampagne. Once we had admired theattractive glassware but been disappointed bythe contents clearly being ‘extra-dry’ (midsweet)Prosecco, rather than Champagne, weenjoyed the attention of pleasant young staff– for example the unobtrusively charming girlwho announced a most delicious amuseboucheof carrot espuma with coriander seeds& pumpkin seed oil, topped with micro-herbs– which instantly raised our expectations.The active competition now became clearwith the Michelin-starred 21212 virtuallyacross the road. Food is less fussy, but just astechnically accomplished. We both had thelangoustine bisque with hot smoked salmonraviolo, topped with a generous ‘blackberry’of caviar to start – a frothy full-flavouredbroth with a generous langoustine bitetucked in with the strong smoked salmonpasta filling.For mains, well…I used to like skate but hadavoided it since a bad experience in Hampshirewhere it had been allowed to ‘mature’ a littletoo long before cooking…I held my breath andrisked re-ordering this time: thankfully theexperience renewed my faith. Soft spiral skaterolls, given additional texture byaccompanying squid, without the squid beingat all tough. This accompanied by a decentamount of brown butter jus, with beetroot &quenelles of olive mash – the taste & textureof the mash making up for its odd appearance.My only grouch was the ‘pearls’ – a flavour‘spherified’ in this way has to be intense and ajoy when it bursts in the mouth – these goldenpearls looked lovely but were tasteless and Ihave no idea what was in them.Desserts were picture-perfect and worth thevisit – including an exceptionally attractivecheese plate for my partner, the well-balancedselection featuring frosted red grapes. I havealready booked to return with friends towelcome this new addition! (The Go-Between)Mark Greenaway at Hawke &Hunter– 12 Picardy Place, Edinburgh EH1 3JT– 0131 557 0952– firstname.lastname@example.orgOpening Hours12 noon -3pm & 5.30-10pm, closed Sunday3 course market menu £19.95 pp, available upto 7pm.13
ClubThe Reason to Dine OutBite Club is the Gourmet Food & WineClub associated with Bite Magazine.We meet regularly to enjoy good food,good wine and good conversation.For More Infocontact@bitepublishing.co.uk
Out of Town Review:The Road Hole Restaurant atThe Old Course HotelScotland’s larder presents an aristocraticarray of fine food where the best beef,venison, salmon, seafood andvegetables are available through a network oflocal food producers. Recently, I foundmyself sitting amongst some of theseproducers at the Road Hole restaurant. I wasthere to report on a bespoke tasting menu ofstarters showcasing their fare in dishescreated for up coming ‘celebration menus’like Mother’s Day and Easter.The restaurant has 3 AA rosettes whichappear well deserved. Courgette soup with alavender cappuccino was intensely green,‘gardeny’ and creamy with a delicate, floralfroth. Sweet, East Neuk crab with freshrigatoni and a mustard cream, wassumptuously soft. Our eyes appreciated thepretty presentation whilst divine waftsengaged the nostrils.Marinated tiger prawns curled tightly in amint raita, dark sticky pork ribs in a red andyellow cherry tomato salsa were enjoyed byall at our table, potted Craigtoun rabbit, shotnearby, less so. The rabbit had good textureand flavour but cold pea and carrot puréerecalled school shepherd’s pie. WarmRagstone goats cheese from Clarks’ wasdelightfully squidgy and flavoursome androcket and beetroot salad simple anddelicious for being so. Smoked Scottish beefcarpaccio from the Buccleuch Estate wasvelvety soft which meant the creamyavocado ‘swirl’ made a slightly surprising butperfect partner.If the proof was in the pudding we weren’tdisappointed. Dark chocolate soufflé was asdark, warm and comforting as the womb. Thetop was cracked open so that waiting staffcould decadently fill it with white chocolatesauce.Julia Collier and Iain Burnett gilded the lilywith their award-winning artisan chocolatesand if you haven’t yet tasted these littletreats they are also available at HarveyNichols. (S. Wilson)Supplier’s AttendingFresh Direct • Buccleuch Meats• Iain Burnett Highland Chocolatiers,Julie Collier: Iain Burnett • BraeheadFoods• George Campbell and Sons• Get Juiced • Fisher and Donaldson• Clarks Foods • Wild Tastes • Brake's• 3663The Road Hole Restaurant– The Old Course Hotel, St Andrews,Fife KY16 9SP.– 01334 474371– www.oldcoursehotel.co.uk15
16The Insider: Vodka Jelly Princess DiAnybody who knows me will tell you Iam an anti-geek – perhaps I flattermyself, maybe I’m just atechnophobe. So imagine my unalloyed joywhen on one of my infrequent net sweeps Ifound Fire and Knives, a print quarterly ofnew writing about food. Ironically, andperhaps aptly, you cannot read it online, youmust subscribe. Their truncated (by me)manifesto, for would-be contributors, reads:“We aim to give established (or new) writers aplace for work that would not be publishedelsewhere; we don’t pay. F&K is designed tofit in the food lover’s library rather thankitchen. Recipes and technique are okaywithin the flow of a piece but never as themain subject. Tone should always be that ofthe respectful and enthusiastic amateur, evenwhen you are an established expert in yourfield. We reserve the right to change theseguidelines if they stop us publishingsomething we’d love to read.” Pompousperhaps, but that last line makes me want tosubscribe right away, guerilla food writinganyone?How about a lost Elizabeth David review ofFanny Cradock’s Cooking with Can & Pack?“The Cradocks believe, as I do, that mostpeople who eat out of tins do so for pleasurerather than reasons of economy in time,trouble or money,” writes David, “but tinnedsardines on buttered toast with processedcheese browned under the grill is not therecipe for me.”Photo essays (of empty restaurants or a popup speakeasy), short stories, unpublishedclassic food writing, words on obscure TVfood shows and no discernible editorialinterference makes for a ragbag, rollicking,occasionally pretentious, treasure of a foodquarterly. I intended to speed read thevolumes I was sent for the purposes of thispiece. However, it rapidly became clear thatwould be to do Fire & Knives a disservice: it isan absolute cabinet of curiosities. This fromhalf an issue alone…The great beer flood of 1814 in which 9‘innocent’ people died (my inverted commas).Vincent Price on Ayrshire Poacher’s Roll. Anarticle on the TV series 24 observes thatKiefer Sutherland’s character, Jack Bauer, whokills 266 people whilst saying “dammit” 118times, ate one meal in a 192 episodes. Funeraltechnicians working on Princess Di’s deathmask used it to make a vodka jelly of herface…Issue 4, says Editor Tim Hayward, wasproduced on Battle of Britain Tea (it doesexist), Madeira and hand-raised pork pies. Isubscribe to nothing. I shall subscribe to this.
Cocktails:No Sex Please, We’re BritishYou’d be forgiven for thinking this wasgoing to be a review of those terribleBritish farces from the Seventies withtheir ridiculous plots and innuendo-filledscripts. Thankfully it’s not. It’s actually acelebration of those drinks very seldom seenin my articles in Bite – non-alcoholiccocktails! I know some of you will find it hardto believe but not everything I drink containsalcohol. I do, however, draw the line withwater! With that in mind here are some of myfavourite mocktails.No Sex Please, We’re BritishThis is a wonderfully dry and fruity drink,perfect as the days get warmer and theevenings get brighter. Into a large jug filledwith ice, pour 500mls of cranberry juice,500mls of apple juice, 50mls of elderflowercordial and the juice of two limes. Stirvigorously and serve, over ice, in highballglasses. Garnish with a sprig of mint.Shirley TempleNamed after the bubbly child actress whowent on to become a renowned diplomatthis mocktail has a number of variations – myfavourite is probably the simplest. Over ice ina highball glass pour a dash of grenadine andtop up with ginger ale. Garnish with amaraschino cherry and a slice of orange.Abstentious? Who, me?Fuzzless NavelA non-alcoholic version of the lightlyalcoholic Fuzzy Navel. Great for serving atkids parties while the adults drink the realthing. Over ice in a highball glass pour 50mlsof peach purée. Top up with freshly squeezedorange juice and garnish with a slice oforange. For the adult version replace thepeach purée with peach schnapps.Virgin Mary (or as it’s called inAustralia, The Bloody Shame)Just like its sister cocktail, the Virgin Mary isgreat as an aperitif or as a pick me up. And,also like its sister cocktail, most people havetheir own recipe or slight variation. Thisworks for me. Shake 250mls of tomato juice,5mls of Worcestershire sauce, a squeeze oflemon, two dashes of Tabasco sauce, a pinchof salt, a pinch of black pepper and a pinchof grated horseradish over ice. Strain into ahighball glass filled with ice and garnish witha celery stick. For something a bit differentreplace the tomato juice with vegetable juice.Normal service will be resumed next month.(M. Earl)17
18Cocktails: VodkaScotland loves vodka. We drinkmore of it than any other area ofthe UK. Much is bought in offlicensesand supermarkets but if you arelooking for diversity and quality youshould really visit Deli Polonia in LeithWalk. They devote considerable shelfspace to a huge range. You can findevery brand here from the popular(Wyborova, Zubrowka etc) through tothe finest Polish premium vodkas. As forflavours, you name it, cherry, lemon,honey, vanilla, orange, blueberry,pepper, ginger, chilli, rose petal etc etcad infinitum.The beauty of vodka is akin to that of amodel, it is a palette to which anythingcan be added to make it beautiful . ForBite that means ‘Cocktails a-go-go!’I would recommend a trip down to thisvodka emporium followed by somehome-based mixology – try the recipehere to get you started. (S.Wilson)Deli Polonia– 235-241 LeithWalk,Edinburgh EH6 8NY– 0131 555 1281Opening hoursMon to Fri 9am-8pmSat 9am-6pm and Sunday 10am-6pm.Apple & ElderflowerMartiniGlass: CocktailGarnish: Slice of apple1 shot Zubrowka Bison Polish vodka1 shot Luksusowa Polish vodka1 shot apple juicetsp elderflower cordialPour all ingredients into acocktail shaker. Shakevigorously for ten secondsand double strain.
Beer: BrewDog, AberdeenWhat images spring to mind whenthe words “Real Ale” arementioned? Beards, beer belliesand tucked-in t-shirts? Possibly. But thereputation of real ale and artisan beer ischanging. Younger, less hairy people arebeginning to enjoy tasting their beer and noonewants to celebrate this more than thelocal entrepreneur alchemists behindBrewDog. Their first bar has recently openedin Aberdeen and they are set to open asecond in Edinburgh this spring.BrewDog Aberdeen can be busy at theweekend but on this cold Thursday eveningmy friend and I were served immediately andhad a couple of empty tables to choosefrom. Behind the bar are a handful of thesignature beers on draught plus two or threeguest draughts which change regularly. Themore exotic beers are in bottles and theoverwhelming choice includes many moreBrewDog tipples and international guestbeers. And the staff here are such anenthusiastic and knowledgeable bunch thatyou almost invite them over for a drinkbefore remembering that that might beinappropriate!I decided my first would be a pint of their 77Lager (4.9%). This beer retains all the bestqualities of pilsner in its refreshing lightnesswhilst packing in a hearty, malty punch. IBeer with pedigreefollowed this with a guest draught. “Hello,My Name Is Ingrid” (8.2%) is a collaborationbetween BrewDog and brewers calledBeersweden. It is a lager with sharp citrusflavours and a dry hoppy finish. Finally, withthe conversation still on beer and generalbeeriness, I sampled a third-pint of Tokyo.Served as thirds because its ABV is animmodest 18.2%! A lot happens during sips ofthis stout. It is very fruity and sweet and,coupled with its strength, it resembles asherry. However, the hops do eventuallyappear to remind you that you are in factenjoying a beer.With their first bar BrewDog have fortifiedthe ethos of the brand. Theirs is beer of highquality to be sipped and savoured but also tobe adventurous with. BrewDog hasintroduced artisan beer to a new, youthfulcrowd with unique products andunconventional business strategies. It’s ‘Beerfor Punks’ they say. Can a punk rock a beerbelly? I certainly hope so… (D. King)BrewDog Aberdeen– 17 Gallowgate, Aberdeen, AB25 1EB– www.brewdog.comOpening HoursTue – Sat 12 noon-12pm, Sun 12:30-midnight,Mon 4pm–midnight.19
20Beer:Serendipitydon’t have a copy to hand but thechances are that in the directory at theIback of this magazine, the biggest entrywill be under Italian eateries. Decent pasta &risotto is easy enough to come by inEdinburgh, most Italian restaurants will havean extensive menu and impressive wine list.But even the very finest establishments willonly list one, or if you are very lucky, twoItalian beers.Italian beers come to Broughton StreetAlthough the last decade has seen ablossoming of microbreweries in the North ofItaly, they have been unavailable in the UKuntil now. Thank heavens then for MarioGagliardini, who by the time you are readingthis should have taken the wraps off the newSerendipity on the bottom of BroughtonStreet. He is launching the new bar Serendipity,which is situated underneath the Italianrestaurant Locanda de Gusti, this month andhas had the foresight to list as wide a selectionof interesting Italian craft beers as possible.He was also good enough to slip us a fewbottles for “research” purposes.Amarcord Volpina 6.5% abvA lovely, honeyed amber-coloured beer, withsome slight effervescence and a ratherfleeting, insubstantial head. A sweet,powerful nose of toffee and ginger, on top ofdrier, spicier undertones of leather, shoepolish and spice rack. The palate is roundedand creamy with a big hit of aniseed & boiledsweets and a definite suggestion of driedapricots. The finish is long and rather dry incomparison with a mild alcohol burn.A good beer that does deliver on the palate,but maybe lacks a bit of fluffiness andtexture, certainly when compared to the
21great Belgian ales it is aping. The breweryrather vaguely suggests it would be great withmeat. I drank it with a haggis burrito and itworked rather well, leading me to suspectthat dry, salty meat dishes would be bestBaladin Open IPA 7.5% abvA very impressive imperial pale in the modernUS/Belgian style. It is very light in colourwith a nice Mr Whippy foamy head. The noseis very expressive and green, with herbalaromas of coriander, parsley and waxy orangepeel alongside cigar box and balsa wood. Thepalate kicks in with a melange of citrus, fromtart, acidic lemons to juicy pink grapefruit.The finish has great length with a waxy, oilyedge and a nice, slow crescendo of hopderivedbitterness.It would sit very nicely with mildly spiceddishes but is dry and crisp enough to drink asan aperitif. I will definitely be coming backfor some more of this.Birra del Borgo Re-Porter 5.2% abvA very black beer;good, solid, totallyopaque, Darth Vaderblack, little head tospeak of and very flat.The nose is reasonablyopen with very dryaromas of charcoaland vulcanised rubberalongside the more expected roasted maltcharacters. The palate is quite mild and ofmedium weight, it has a nice, creamy texturenot unlike an oatmeal stout. The finish isshort, simple and maybe a wee bit onedimensional.It is by no means a bad porter,but I am afraid that it is outclassed by manyof our native Scottish stouts and porters.It is quite hard to give a proper evaluation ofthese beers without knowing at what pricethey are to be retailed at, but in summary; onegood, one excellent and one so-so. If this isrepresentative of what Italian microbreweriesare capable of, then I can see myself doingquite a bit more research on Broughton Street.James Wrobel is proprietor of CorneliusWine & Beer on Easter Road. Serendipitybar is located underneath Locanda DeGusti at 7-11 East London Street.
22Off the trolley: Sugary strings and thingsMy passport is slowly gathering dust,and the furthest afield I've beenthis past year is Berwick-on-Tweed.But that doesn't mean my dessert palate hasbeen suffering. While our PM might say thatmulticulturalism has failed, in Edinburgh'srestaurants it's alive and well. I've alwaysbelieved in getting to know a culture throughits cakes, and so here are three placescurrently making their mark in my culinarypassport.While Chop Chop is renowned for dumplings,it's their Sugar String Apple I want to praise.Wedges of apple are rolled in sesame seedsand served with a still-sizzling sugar syrup.Dunk the hot, sticky pieces into a bowl of icewater and devour, ideally with a scoop ofvanilla ice cream. This light, sweet, and uberfun dessert is the perfect follow-up to adumpling over-indulgence – and well worthsaving a bit of room for!– 248 Morrison St, EH3 8DT – closedMondays and 76 Commercial Quay EH6 6LX– closed Tuesdays.Winning the prize for most gorgeous cakes isPatisserie Madeleine where all pastries aremade in-store daily and all are simplybeautiful. The must-try here are the caramelmacarons, although I'd happily sacrifice bothdiet and figure to eat the entire shop.Macarons are priced at a bargainous 85pwhile the exquisite pastries will cost youabout £3. Certainly less than a trip to Paris,but no less authentic.– 127b Raeburn Place EH4 1HU – openTuesday-Sunday.My absolute top find, though, is RussianPassion. Open for only a few hours a day overlunch (but will open in the evening for privatebookings),the cakes are all made withtraditional Russian recipes. Try the Kiev: anincredible meringue-y, creamy, nutty,chocolate concoction that is possibly thegreatest thing I've ever eaten. The honey cakeis the most traditional of the Russian dessertsserved, and is so subtle and elegant in itsflavour that it must not be missed. Alsoworth a sample - the Napoleon: creamy,pastry layers served in little triangles, likeNapoleon's hat. Cakes can be ordered aheadfor a special occasion, or drop in and seewhat's on offer. Try a slice (or three) withRussian tea or coffee: in both cases, strongbrews drunk black with a slice of lemon.Delicious.– 5 Canonmills EH3 5HA – open daily 11-3.30.Bon voyage, and bon appetit! (R. Edwards)I've always believed in getting to know a culture through itscakes, and so here are three places currently making theirmark in my culinary passport.
La Cerise All about cakelthough I love baking, sometimes awhole cake is a bit of an overAindulgence; sneaking that third slicein the hopes that no one notices, leaves mefeeling guilty. So what does a girl do if shedoes cake? Simply pop into one of thefabulous little patisseries scattered acrossEdinburgh.For me, I love the entremets (dainty littlefluff-like cakes) that the French do so welland one of my favourite places that makethese delights is La Cerise in Leith.When I worked in an office and it wassomeone’s birthday, a box stuffed with creamcakes from the local shop was dished out;Martin Wilson and Claire (soon to be MrsWilson) have a slightly more elegant slant onthis ritual. They will happily make up a platterof little cakes and slices scattered with fruit,chocolate curls and dollops of cream, moreimpressive than a cardboard box ofmanufactured pastries.For that special occasion, Claire makes somestunning wedding cakes that look traditional,but inside you’ll find chocolate fudge, carrotcake or whatever you fancy. Their turnaroundis swift, quality of ingredients paramount,using tried and tested recipes, but what ismore important is she and Martin sit youdown to discuss what you want for yourcelebration. “We find that our clients come inwith a preconception of what they think theyshould have for their event. We explore ideas,likes and dislikes and after a couple of hourschatting, drinking coffee and eating cake, theywill have the foundation of a truly uniquecake.” But it doesn’t stop there, they’ve madecakes entirely out of ice cream (Martin’s areaof expertise); requests for cakes in aparticular football team’s colours ismeticulously researched by Claire.If you have any intolerances, they can makeyou a magnificent cake taking your allergiesinto account, so you can have your cake andeat it too.Orders can be taken (at least 24 hours notice)over the phone, in person or via theirwebsite. (L. Harris)La Cerise– 199 Great Junction Street, EH6 5LQ– 0131 555 6065 – www.lacerise.bizOpening hoursMon-Fri 8am-6pm23
24Wine:Vintage, Late Bottle Vintage, Crusted,Tawny, Ruby, White...PORT!he ‘World of Port’ dates back to the1600s when the wines of Douro were,Tpolitely said, a little on the rough side.Popularity of Douro wines increased whenthe access to French wines becameincreasingly difficult during war time. Britishdemand for wine was the catalyst in creatingthis wonderful drink.Brandy was added to the barrels of sweet redwine in order to preserve it during shipping.The idea was to stop any further fermentationin the barrels as there was residual sugar leftin the wine (adding alcohol to wine is one wayto arrest any further fermentation). The resulton receipt was a beautiful sweet “fortified”wine. It is unclear when this process of addingbrandy to the wine started but it is stillemployed today.Styles of Port:Vintage Port is the finest of all Ports.Made in a single year, cask aged for two yearsbefore bottling, never filtered, which will leadto sediment. Heavy filtration can numb awine and remove a lot of its flavour. Theseports can age in the bottle for decades andwill need to be decanted beforeconsumption. Vintage ports are made only inthe finest years with each port housedeclaring their vintages independently.Late Bottle Vintage (LBV) are madefrom wines of a single vintage aged in a caskfor up to six years, then bottled. They gothrough a light filtration and can be drunkimmediately.Crusted Ports are made from wines fromseveral vintages bottled without filtration.They form sediment in the bottle and needto be decanted.Tawny Ports are a blend of wines fromseveral different aged casks. They are often alighter, brown colour and often possess nuttyand dried berry flavours. Most often they aresold by the average age of the blend: 10, 20,30 and sometimes 40 years old.Ruby Port is the most basic style which hasbeen tank-aged instead of barrel-aged,blended, filtered and then bottled. The bestare labelled Reserve or Vintage Character Port.Most Port is made with red grapes with theexception of White Port. It is made withwhite grapes and is less sweet than red. Caskaging gives it a golden hue and it is usuallyserved chilled as an aperitif.Get out there and enjoy some port. Localstockists will provide a wonderful arrangementof unusual ports starting at around £10. TryHenderson Wines or Appellation Wines.(S. Ramsay, W’est Solutions)W’est Solutions is a wine tasting /wine andcustomer service training and consultingcompany. If you would like to learn moreabout W’est Solutions, log ontowww.westwinetasting.com
Gourmet Girl Goes To: Lupe Pinto’sAll sorts of importsAs you may have noticed, there’s beena bit of a flurry of activity on theMexican and Tex-Mex food front oflate. In London, Thomasina Miers’ Wahacarestaurant chain is ever-expanding, offeringauthentic Mexican street food, and here inEdinburgh we have Los Cardos and IllegalJack’s making sure we ‘burghers have the bestburritos’. Long before any of these placescame on the scene, Lupe Pinto’s pitched up inTollcross, offering, amongst other things,every type of chilli pepper they could gettheir hands on.It quickly became known as the place to buyall the ingredients you needed for a realMexican dinner, and no commercial ‘fajitakits’ in sight. Owner Doug Bell has animpressive knowledge of chillies and theshop carries around twenty types of wholedried varieties in stock at any one time, aswell as various other canned and pickledversions. They also have a huge selection of‘La Preferida’ products such as re-fried andpinto beans, and plenty of hot sauces andtequilas to challenge los bravos!But, it’s not just Mexican foodstuffs that LupePinto’s stock – wandering around the packedshop is a bit like taking a round-the-worldfood trip in five minutes, and in terms ofvariety, this has to be the best of imports inthe city. They also have a huge selection ofCaribbean foods and spices. Jamaican jerkchicken is gaining word-of-mouth here in theUK; this dry-rub style of marinade is ideal forthe BBQ but can also be made in the oven.Many family spice mix recipes are prettyclosely-guarded secrets. Thankfully, LupePinto’s stocks several types of seasoning, andyou’ll even find recipes using the shop’singredients in their book. Published last year,‘Half Canned Cooks’ includes an easysoundingrecipe for jerk chicken with gungopeas and rice. The book also offers up someinteresting Spanish and Oriental dishes, againusing many of their specialist stocked items.And lastly, for my indulgent (and nostalgicCanadian) side; the North American section.Here you’ll find root beer, Jell-O, toothrottinglysweet Skippy peanut butter, theinimitable Welch’s grape jelly and lots ofcandy. Hey, a girl can’t be gourmet all the time!Leila Arfa writeswww.leilappetit.blogspot.comLupe Pinto’s– 24 Leven Street, Edinburgh EH3 9LJ– 0131 228 6241More info and opening times atwww.lupepintos.com25
26Healthy Eating: Get Sprouting!aula from Real Foods answers some basicPquestions from Bite.What are sprouts?Sprouts are young green plants germinated fromnuts, seeds, grains, beans, legumes and variousgrasses. At Real Foods you can by a wide varietyincluding alfalfa seeds, amaranth seeds, mungbeans, aduki beans, soya beans, along with avariety of grains that you can also cultivate to getgrasses for juicing, wheat being the most obvious.Why sprout?It is thought that sprouts are a nutritional ‘superfood’ as a sprout contains all the energy neededto grow into a fully- fledged plant. They arepacked with vitamins, minerals, protein, enzymesand fibre.How to sproutSprouting is the process of soaking andgerminating the seed. The easiest way to do this isto buy a sprouting kit and sprinkle water over theseeds. Real Foods sell a wide range including awheat growing kit, large multi-level seedsprouters down to simple glass jar sprouters forthose sprouting on a budget. Sprouting can alsobe a fun thing to do with kids.How can I use my sprouts?Add to soups, salads, stir fries, sandwiches, add todips or use as garnishes. Get creative!Superfood Salad– Serves 22 tbsp quinoa, 2 heads of broccoli cutinto florets, 120g fresh/frozen peassimmered for 3-4 mins, 100g of fetacheese cubed, 1/4 cucumber cut intoslim batons, 1 handful alfalfa sprouts, 2tbsp of a mixture of lightly toastedpumpkin, sesame and sunflower seeds,1/2 avocado cut into pieces, 1 smallhandful of chopped flat leaf parsley, 1small handful of chopped mint, 2 tspfreshly squeezed lemon juice, 4 tsp extravirgin olive oil.Method1. Cover the quinoa with cold water in asmall pan, the water level to be acouple of cm above the grain and let itsimmer gently until the water hasevaporated. This takes about 15minsthen let it cool down.2. Steam the broccoli until slightly crunchy3. In two bowls build your salad in layers,broccoli, peas, cucumber, feta, alfalfasprouts,seeds, avocado, quinoa andtopped with the herbs. Dress the saladwith the lemon juice and oil justbefore serving.Real Food Shops– 37 Broughton Street,Edinburgh, EH1 3JU – 0131 557 1911and 8 Brougham Street, Tollcross,EH3 9JH – 0131 228 1201Sprouters can be ordered onlinewith free delivery atwww.realfoods.co.uk or just popinto one of the shops
Whisky 101:Bunnahabhain(Boon a hav en) 18-year-old –Islay, Inver House Distillershen you hear Islay youimmediately think LaphroaigWand Lagavulin. Unlike itsneighbours, Bunnahabhain is anunpeated malt that sources its waterfrom the Margadale Spring. The water ispiped to the distillery in order to avoidrunning it over the peaty, mossy land.The peat does, however, seep throughand its influence is evident in the finalproduct.The distillery is the most northerly ofthe Islay distilleries and is apparently anincredibly difficult island to navigatearound by boat. There are 250 recordedboat wrecks in the area, one being atrawler that is only a few hundred yardsaway from the end of the pier.Bunnahabhain was established in 1881.Due to its remote location on the islandhouses, it was necessary to buildschools, a pier and a road in addition tothe distillery. There was a hurricane thatdid its best to destroy the area andsucceeded in blowing two large steamboilers from Islay to Jura.The distillery has been in the care ofThe Edrington Group, who do theirutmost to take care of their malts.The Review:Bunnahabhain 18 year old– Islay – 43% abv.This sherry-matured malt is the extreme opposite ofits neighbours Laguvulin and Laphroig.On the nose it is full of grains and cereals, warmpastries, lightly salted butter. A hint of overripe fruitwith a hue of smoke. On the palate it is quite dry,over ripe apple, pear sweetness. There again is a hintof smoke and medicinal undertones.You can find this wee gem at the Malt Whisky Shopon the Royal Mile or if you don’t want to leave thecomfort of your home, you can order it online.Approximately £58.95 per bottle.Farewell! I am off to discover the wonders of whiskyfor next month. (S.Ramsay, W’est Solutions)27
Using professional and engagingvideo, Flixity is the dynamic wayto promote your business online.Visitors who view video online are 85%more likely to buy(Internet Retailer, April 2010)For further information on howto get a video made for yourbusiness please email@example.comYour video can be seen by thousands onThe List, 5pm.co.uk, Flixity,social networks and of coursewww.bite-magazine.combe-ba-boomWell-established and well-loved salon with ateam of freindly stylists who are passionateabout hair. Specialists in hair-cutting, colour,extensions, make-up and wedding hair. Friendly,relaxed ambience.37 Leith St Edinburgh EH1 3AT0131 556 firstname.lastname@example.org
What’s in season: BeetrootMarch is an odd month foodwise.We’re coming towards the end ofthe warming root veg and thedelicate, fresh, vibrant herbs and saladleaves are just appearing – spring is arriving,albeit slowly. I know beetroot isn’t toeveryone’s taste, but I love the earthysweetness that this vegetable has; it goeswith so many things from duck and game togoats’ cheese and even in chocolate cake,which is just fab.As you know I’m not averse to a goodkitchen cheat and Little Doone’s (no theyare not sponsoring me) orange balsamic isso perfect with this regal purple root oryou could use a balsamic glaze and addorange to it. Anyway, I just had to put thetwo together along with a creamy lacticdelight – Ragstone goats’ cheese. I know it’snot local, but this time of year it’s a hardbeast to find in Scotland, but I do love thecombination. If you are pushed for time,buy cooked beetroot and warm throughwith the glaze. Toast some walnut bread,place cheese on top, return to the grill for acouple of minutes and serve with a side ofdiced beetroot. For those who are not fans,try coating carrots instead and serve withduck or pork. (L. Harris)Baked Beetroot with GrilledGoats’ Cheese2 Small Beetroot per personLittle Doone orange balsamic1 Slice of Chevre per person or 3 piecesfrom a small log like Ragstone2-3 Roughly crushed walnutsWalnut oil – optionalMethod1. Pre-heat oven to 190oC/Gas 5.2. Wash beetroot, dry then top and tail.3. Wrap in foil and pop into the ovenfor about 45-60 mins (depending onsize of beetroots) until they givegently when squeezed.4. Let the beetroots cool slightly, peeland slice thinly.5. Pour a couple of tablespoons oforange balsamic into a bowl and dipin the warm beetroot slices. Arrangein overlapping slices on a plate.6. Put goats’ cheese under a hot grill fora couple of minutes until lightlybrowned.7. Place cheese on beetroot, scatterwith nuts and drizzle with walnut oilif using.8. Serve with crusty walnut bread.29What else is in my basket?Rabbit, sardines, wild salmon, spring greens,sorrel, purple sprouting broccoli, forced rhubarb.
30ListingsRestaurantsBengali and Indian DiningIgnite – Cuisine based on traditional recipesfrom Bangladesh and Northern India in asumptuous setting. Dining at Ignite is anexperience capable of rekindling your passionfor Indian food. Open 7 days for lunch anddinner. 272 Morrison Street, Haymarket– 0131 228 5666 www.igniterestaurant.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 dinner fortwo, through to private dining and up to largeparties. Try the Chef's Selection from the A Lacarte menu (£18.95) and the vegetarian andnon-vegetarian Thali (£22.95) and (£17.95)respectively. Open for lunch and dinner.5 Hamilton Place, Stockbridge, EdinburghEH3 5BA. Tel: 0131 332 3444 & 0131 332 9559.www.lancersbrasserie.co.ukBistros and BrasseriesBisque – Casual gourmet dining using locallysourced food, served in a relaxed andcontemporary setting. The bright, airy brasserieand sunny garden terrace are perfect forbreakfast, brunch, lunch and dinner, not tomention a glass of wine from the well thoughtout list. Open all day, every day. 69 BruntsfieldPlace – Bookings: 0131 622 8163 email@example.com www.bisquebar.co.ukBrowns – Spacious brasserie-style restaurantwith trademark quality service and bustlingatmosphere. Choose throughout the day froma freshly prepared menu or enjoy a snack orpre-dinner cocktail in the bar. Bar open daily9am-10.30pm Sun, until midnight Mon-Thu, 1amFri and Sat; restaurant noon to 11pm 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 little thingsthat count. Open for breakfast at 11am. Livemusic 1st Friday of every month. Pub Quizevery Tuesday. Open mic every Sunday.Upstairs space available for free hire.133-135 East Claremont Street, Edinburgh, –0131 556 5662 www.elbowedinburgh.co.uke.s.i. – Englishman, Scotsman and an Irishman!Watch the chefs in the open kitchen createyour meal with fresh, homemade produce.Diverse beer list ranging from Timothy TaylorsLandlord of Yorkshire, to James Boags ofTasmania, whilst the bottle of wine on yourtable could be award winning. Expect value formoney, a comfortable environment and anenjoyable experience. 46 Queen CharlotteStreet, Leith – 0131 555 firstname.lastname@example.org www. esibrasserie.comCalifornianCalistoga Central & Sideways Wines –WINNERS of Speciality Restaurant of the Year.Great food, great wine, wine sales, winetastings, whisky tastings all available atEdinburgh’s Original Californian Restaurantnow based exclusively at 70 Rose St. Lane
North, Edinburgh EH2 3DX – 0131 225 1233.www.Calistoga.co.ukEthical EatingUrban Angel – Open daily for brunch, lunchand dinner Urban Angel source the very bestorganic, fair trade, local and free range producefrom across Scotland. A creative menu with ahost of daily specials. Home-made breads,cakes and desserts and a reputation for thebest croissant and cakes in town. Numerouslocal and national awards, ‘best breakfast inScotland’ The Observer Food Monthly Awardsand ‘best budget dining in Edinburgh’ The ListFood & Drink Guide. Enjoy with a clearconscience in stylish and environmentallyaware surroundings. Private dining.Open – 121 Hanover St, Mon-Sat10am-10pm and Sun 10am-5pm– 0131 225 6215;1 Forth St, Mon-Sat 9am-10pm andSun 9am-5pm – 0131 556 6323.FillipinoRice Terraces – Recently opened, RiceTerraces is the only Filipino restaurant inScotland. Filipino chefs create authentic homemade dishes accompanied by a large selectionof Philippine beers and drinks. Open Tue-Fri5pm-11pm; Weekends 10am-11pm.93 St. Leonards Street, Edinburgh EH8 9QY,– 0131 629 9877 – www.rice-terraces.comFish and SeafoodThe Ship on The Shore – SeafoodRestaurant and Bar. Sustainable Scottishseafood served with simplicity and styleListingscomplemented by a carefully chosen andextensive wine and champagne list. Try thefruits de mer for two or the oysters, both withchampagne. The Ship also serves lobster,smoked salmon, mussels, crab, monkfish, bassand much more. Seasonal specialities includegame and meat dishes. Outside seating. Foodserved Mon-Sun noon-10pm.24-26 The Shore – 0131 555 0409.FrenchCafé Marlayne – An absolute winner! Bothbranches of this Edinburgh favourite have awell deserved reputation for servingconsistently first rate cuisine that is fresh,seasonal and skilfully cooked. The homemadedesserts are ‘to die for’. Open for lunch anddinner.13 Antigua Street – 0131 558 8244 and76 Thistle Street – 0131 226 2230.La Garrigue – Regional French Cuisine andTerroir Wines from the Languedoc/ Roussillon.A restaurant where “Chef/ proprietor JeanMichel Gauffre brings warm Languedoc to yourplate” (Pete Irvine in Scotland The Best). Thisrestaurant is simple and stylish with therelaxed ambience of a French bistro and it is afirm favourite with locals and tourists alike.Winner of the Good Food Guide Readers’Restaurant of the Year 2010 (Scotland). AlsoGordon Ramsay's Best French Restaurant 2010.Open 6 days for Lunch & Dinner, ClosedSunday. 31 Jeffrey Street – 0131 557 3032and 14 Eyre Place– 0131 558 1608 www.lagarrigue.co.uk313
32ListingsLa P’tite Folie – Informal, bustling bistrowith mixed clientèle. Favourites includemoules 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, setdinner available.9 Randolph Place – 0131 225 867861 Frederick Street – 0131 225 7983IndianBritannia Spice – This award-winning gemof the Edinburgh dining scene is often referredto as the best Indian restaurant in the Capital.In fact it won the ‘Best in Britain’ Award threeyears running! The menu is vast – Indian,Bangladeshi, Nepali, Thai dishes are served andthe prices are reasonable. Convenientlylocated in Leith near the Royal Yacht Britannia,Ocean Terminal shopping centre and theScottish Executive, Britannia Spice is served byfrequent buses from the City centre. OpenMon-Sat 12 noon-2pm; 5pm-11.45pm,Sun 5pm-11.45pm150 Commercial Street, Ocean Drive, Leith,EH6 6LB. 0131 555 2255.www.britanniaspice.co.ukSuruchi and Suruchi Too – Indian Cuisineat its best. Innovative cuisine from the majorculinary regions of India bought to Edinburghand skillfully prepared by master chefs.14a Nicolson Street and121 Constitution Street – 0131 556 6583and 0131 554 3268 email@example.com &www.suruchirestaurant.comItalianAl Dente – Literally ‘on the tooth’ which istypical of freshly cooked pasta and typical ofthis authentic restaurant which serves ‘pure’Italian food. The changing menu includesdishes from Puglia to Tuscany and iscomplemented by regionally themed nightsonce a month. Food cooked with passion usingonly the freshest, seasonal ingredients. Idealvenues for corporate events private parties orbusiness lunches. Nominated for the EthicalGood Food Awards 2009.– 139 Easter Road, Edinburgh EH7 5QA– 0131 652 1932 mob 07530516822Kurdish and Middle EasternHanam’s – Edinburgh’s only Kurdish & MiddleEast restaurant proudly offers a wide variety ofauthentic dishes served with complimentarynaan bread. Traditional costumes, music, decorand speciality events throughout the year,ensure the Hanam’s experience is reallysomething to shout about. Also Shisha PipeBalcony. Open 7 days from Midday-Late.3 Johnston Terrace (nr the castle)– 0131 225 1329 and online booking atwww.hanams.comPolishPani Solinska – Fully licensedrestaurant/bistro serving the best traditionaland modern cuisine including classic dishessuch as Bigos and Perogi. Also serving lightmeals, soup, sandwiches, tea, coffee and cakes.Vodkas, beers and wines. Open for breakfast,lunch and dinner.73 Broughton St – 0131 557 6900.
ScottishThe Forth Floor Restaurant, Bar &Brasserie – The best in contemporary eatingand drinking & un-paralleled views from theCastle to the Firth of Forth. Executive ChefStuart Muir uses fresh seasonal Scottishproduce to create food of the finest quality bymatching modern flavours with classicaltechniques. Fresh, sustainable seafood availablefrom the Seafood Bar whilst the Brasserieoffers round the clock eating. Brasserie: Mon-Sat 10am-10pm, Sun 11am-5pm; Restaurant:lunch – Mon-Fri 12 noon-3pm, Sat & Sun 12noon-3.30pm, dinner, Tues-Sat firstname.lastname@example.orgBook on line at www.harveynichols.com– 30-34 St Andrew Square, Edinburgh,EH2 2AD – 0131 524 8350The New Bell Restaurant / HellersKitchen – The New Bell is Scottish seasonalcooking at its best using fresh, locally sourcedproduce. 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 the Meadows)– 0131 668 2868.Sister restaurant, Hellers Kitchen, is a bright,modern bistro in the heart of the Southside.Chef Richard Heller cooks up a storm in thekitchen – from American style pancakes toperfectly cooked steaks and daily changingfresh fish dishes. For a quick bite, try one ofListingstheir special recipe stonebaked pizzas. Theiron-site bakery delivers the perfect midafternoonpick-me-up of cupcakes, scones anddelicious desserts. Open all day from 8.30am(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,In Leith 1c Dock Place – 0131 554 7427.Stac 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 interpretations ofmodern and traditional cuisine. Private roomsavailable and outdoor facilities in Dublin 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 la carte.Barioja is a multiple award-winning restaurant3333
34Listingsserving paella and tapas. Great for parties. Alloverseen by the ever charismatic Iggy.15/19 Jeffrey St – 0131 557 8184 (restaurant)0131 557 3622 (bar).Tex MexTex Mex – Donald Mavor, head chef andproprietor brings the heart of Mexico to yourtable, emphasising traditional Mexican foodwith an authentic menu. Try the flaming fajitasand the potent Margaritas ‘the best in town’.Good fun, tasty food and very affordable.64 Thistle Street – 0131 260 9699www.texmex2.comThaiThai Orchid – Award-winning authentic Thaicuisine using the best locally sourced produceand imported Thai spices.3 course business lunch £7.95.5a Johnston Terrace (top of the Royal mile)– 0131 225 6633 www.thaiorchid.uk.comVegetarianHenderson’s Restaurant and Bistro –Delicious, wholesome food, using the best andfreshest of ingredients, all at reasonable pricesfrom Scotland’s legendary vegetarian restaurant,family run since 1962. Special diets and foodintolerances catered for. Mon-Wed 8am-10pm;Thu-Sat 8am-11pm; Sun Bistro open 12-8.30.94 Hanover Street, Edinburgh EH2 1DR– 0131 225 2131 and23 Roseburn Terrace – 0131 337 4444www.hendersonsofedinburgh.co.ukBars and Bar FoodAmicus Apple – Hardly a secret destination,Kevin Spacey, the cast of Gossip Girl and toppremiership footballers have been clockedenjoying an award-winning cocktail in recentmonths. However, the food is the real find!Whatever you fancy, leisurely lunches, languidevenings or late nights, you are guaranteed agreat time. 17 Frederick Street, Edinburgh– 0131 226 6055 email@example.comThe 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’t findin any high street bar and a dizzying range oftequilas. perfect atmosphere to relax and losea few hours. 10a-12a Broughton Street– 0131 557 0097 www.thebasement.org.ukBoda Bar – A bohemian, cheeky, wee boozerwith a subtle Swedish twist. It is a cosy barwith a strike of craziness. If you are unluckyyou can get to hear Abba more than once pernight. But since we love Spotify - you canalways ask if you have any special requests.Since the owners love their wine, they havedecided to have nice wines at a good price so -try out the wine list. You can also try Idun's anew Elderflower Cider or maybe an OPAndersson Aquavit (only you have to singbefore you drink it). Or what about our CraftGuerilla nights -every last Wednesday of themonth. Check web for full event details. OpenMon-Fri 2pm-1am, Sat noon-1am, Sun 1pmmidnight.229 Leith Walk – 0131 553 5900www.bodabar.com Free Wifi.
Brewdog Bar – Enjoy a selection of the bestbeers the world has to offer, in a laid back,chilled out atmosphere. For more info seewww.brewdog.com, or facebook on BrewdogBar Edinburgh. 143-145 Cowgate, Edinburgh,EH1 1JS.The Canons’ Gait – A Real Ale/Gastro pubin Edinburgh’s Old Town offering a selection ofAles from Scottish micro breweries. This barhas gained a reputation for it’s impressive barfood. The menu includes traditional dishessuch as Crombies sausage and mash, fish ‘n’chips, haggis etc, more ambitious daily specialsand outstanding desserts. All offer superbvalue for money and always with the emphasison home made and seasonal produce. There isalso a large Cellar Bar available for free hire,book early to avoid disappointment! Foodserved: Mon-Sat noon-8pm. 232 Canongate,High Street, Edinburgh, EH3 8DQ– 0131 556 4481 – firstname.lastname@example.org– www.canonsgait.comThe Espy – Esplanade Bar & Restaurantoverlooking Portobello beach known for itswide range of menu options created withquality produce and freshly prepared specials.A new and comprehensive breakfast menu isnow being served from 9am to 1145am. Alsocoffees & teas, delicious wines, cask ales, coldbeers, cocktails and freshly squeezed fruitjuices plus free wifi & live music too. Bright seaviews and cosy sofas, you can relax and watchthe world go by friends. 62-64 Bath Street,Portobello, Edinburgh EH15 1HF– 0131 669 0082 www.the-espy.comListingsForth Floor Bar – For the finest bespokecocktails, wines and draught beers head to thisswanky cocktail bar with curvy banquettes,chilled music and stunning views. Open fromnoon every day, Tues-Sat til midnight. Foodserved noon-7pm.Harvey Nichols, St Andrews Square– 0131 524 8350.Guilty Lily – Caught between thedecadence of 1940’s burlesque and thecomfort of your local watering hole, Guilty Lilywelcomes and seats you on some of thesquishiest sofas in Leith. An extensive menuthat includes, homemade specials prepareddaily, fresh ground coffee and scones, fabulouslive music, funky cocktails, fine beers and ales,fruity wines, free wifi and a huge big smile. Weare a family friendly café/restaurant and arelicensed for children. Café by day, bar andvenue by night. After the success of theEsplanade in Portobello, Amanda decided toshare the love with the good people of Leith.284 Bonnington Rd, – 0131 554 5824.www.guiltylily.co.ukJoseph Pearce – A large airy bar at the topof Leith Walk. You can eat from 11am-9pmdaily. The menu changes seasonally, but alwaysinclude meatballs! Daytime we are more like acafe with a popular kidscorner for all ‘lattemothers’. Free WiFi. Night-time busy bar with arelaxed, cool, friendly crowd. Check out webfor all our crazy events www.bodabar.comOpen Sun-Thu 11am-12pm and Fri-Sat 11am-1am.23 Elm Row – 0131 556 4140.353
36ListingsNobles – With this café bar and venue, thePhoenix has risen from the flames. Sincereopening in April 2010 this classic Victorianabar has very quickly established a topreputation as a classy watering hole, fine eateryand live music hub. Nobles has a warm,inviting, contemporary feel but withtraditional, bold, wood and stain glass heritage.Food from the winter menu is locally sourcedand freshly prepared, weekend brunches aresuperbly tasty. Music plays a large part in theday to day life of Nobles and expect to seetop-drawer, original live music from Thursdaythrough the weekend after food service iscompleted at 9pm. Throw in High speed wi-fi,fresh fair-trade coffee, various organic looseleaf teas and the experience is complete. Open12pm-1am Monday to Sunday. Childrenwelcome. 44a Constitution Street, Leith,Edinburgh eh6 6rs – 0131 629 7215www.noblesbarleith.co.ukRoseleaf Bar Café – A cosy wee bar cafe inthe heart ‘o’ Leith serving fresh juices, real ales,homemade ginger beer, cracking coffee, looseleaf teas & “Pot-Tails!”... cocktails in teapots! Allserved up in Grannies finest bone china.Wholesome brunchies, lunchies, din-dins &munchies served from 10 till 10 everyday withdaily changing specials including Sunday roasts& home baked cakes all made with luv! Alllocally sourced, free range & organic wherepossible cause it tastes really, really good! FreeWIFI, wheelchair & child friendly. Open from10am-1am everyday. For bookings call0131 476 5268 or email email@example.com 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 at greatprices, film nights every Monday, Knitting onTuesdays and lots more. Our lighter snacks areperfect with one of our many wines and wealso have a great new cocktail menu bothvirgin and alcoholic. Mon-Fri 2pm-1am, Satnoon-1am and Sun 1pm-midnight. 65Henderson Street – 0131 555 7019www.bodabar.com. Free WiFi.The Earl of Marchmont – The Earl abustling, community-based hub has acontemporary interior with generous outsideseating and beautiful lighting. On offer is anextensive all day menu served by a welcomingservice from all the staff. Enjoy chilled Sundayafternoons or a night out with friends andfamily. Visit www.renroc.co.uk and follow linkfor the Earl. 22 Marchmont Crescent,Edinburgh – 0131 662 1877.The Standard – Bar menu available all daywith a seasonal set menu changing daily.Breakfasts available at weekends, Roastsavailable every Sunday. Children welcome 'til6pm. We also now have a new cocktail/winelist available and excellent deals on spirits andbeers. Live sport shown in basement sports.Function room available to hire. All this makesthis new town bar a must for foodies, locals,sports fans and students. Sun-Thu 11ammidnight; Fri & Sat 11am-1am. Food servednoon-9pm. 24 Howe Street,Edinburgh EH3 6TG – 0131 225 6490www.thestandardbar.co.uk
The Street – Lively night time hot spot withan eclectic back bar, plus light bites & classicpub grub served until 9pm daily, light bitesuntil midnight on weekdays, check out “orangewendy’s” Wednesday Pub Quiz. Djs every Thus,Fri, Sat. Open everyday from midday until 1am.2 Picardy Place, EH1 3JT– 0131 556 4272 www.thestreetbar.co.ukThe Waterline – A warm and invitingBar/Bistro with views over ‘The Water of Leith’.Enjoy some of our fresh homemade food forlunch, dinner or simply when you get thenibbles as you relax by the cosy fire. Dine withfriends in our back restaurant area and choosefrom our large selection of wine, spirits,bottled beers & ales, or simply relax with acoffee or fresh Suki Tea as you surf the freeWIFI. Live music every Saturday night and every2nd Sunday afternoon or come along on aThursday night to join the popular pub quiz!For more info contact Sonia and The Team at58 The Shore, Leith – 0131 554 2425.Victoria – If Scandinavian style equalsminimalistic 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 lotsof events e.g. singles nights, Eurovision party,Come Dine with Me and what ever else thatpops up in our silly minds. We serve a lot ofdifferent drinks: Beers from 30 differentcountries and 12 different gins. Open: Mon-Fri 2pm-1am, Sat noon-1am; Sun1pm-midnight. Now also children licensedfrom opening til 5pm.265 Leith Walk – 0131 555 1638. Free WiFi.www.bodabar.comListingsThe White Horse – on the Canongate hasrecently been re-opened by the Ross Brothersof The Earl of Marchmont. The bar is aninstitution on the Royal Mile where it has beenserving thirsty locals and tourists alike inseveral different guises since 1742. Come alongfor a glass of wine, pint, meal or simply acoffee and a slice of cake. Great bar menuavailable. The White Horse is also a free fringevenue in the private stable room to the rear ofthe building throughout the festival. Openingtimes: Mon-Thur 12 noon-11pm, Fri & Sat 12noon-12 pm, Sun 12 noon-11pm. 232 Canongate,EH8 8DQ – 0131 556 4481Cafés/InformalEdinburgh 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 home bakingand superb cakes. Fully licensed with tastylocal beer, wines from Friarwood and aselection 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 922www.edinburghlarder.co.ukDelicatessenDeli Polonia – Offering the largest range ofPolish produce in Edinburgh. We have a varietyof fresh breads which are a combination ofsweet and sour dough (half wheat-half rye), the3737
38Listingsbiggest range of fresh Polish Sausages and awide range of Polish beers and much muchmore... All nationalities very welcome. Come inand enjoy a coffee – www.delipolonia.com235-7 Leith Walk, Edinburgh – 0131 555 1281.Real Foods – is at the forefront of natural,organic and vegetarian food retailing and is thelargest Scottish retailer of Organic, Fair trade,Vegetarian and Special Diet foods. Opened inEdinburgh in 1975, Real Foods was also thecapital’s first natural food shop. With over 30years of trading, the shops have become anintegral part of the local community andprovide first rate customer service. Visit themat - 37 Broughton Street, Edinburgh, EH1 3JU– 0131 557 1911 or 8 Brougham Street, Tollcross,EH3 9JH – 0131 228 1201 – or order onlinewww.realfoods.co.ukFood and Wine ClubBite Club – The gourmet food and wine clubassociated with this fine magazine! Exclusiveinvitations to bespoke events, discounts atrestaurants and bars, free tastings and more!For more info please email us firstname.lastname@example.orgWine StoresAppellation Wines – This trulyindependent wine shop and internet businessspecialises in importing and selling wines thatyou won’t find anywhere else in Edinburgh.50% of stock is exclusive to Appellation Winesin the UK. Staff are knowledgeable andfriendly. The shop stocks some great examplesfrom the classic wine regions, but also expectsomething a little more leftfield too –definitely one for the wine enthusiast. Alsointernational beers and you can buy a coffeeand/or cupcake. 43 Dalry Rd, Edinburgh EH112BU – 0131 202 0985www.appellationwines.co.ukHenderson Wines – Independent winemerchant. Extensive range of wines,champagnes, beers & spirits. Wines range frompick ’n’ mix for £10 to bottles of £130.Collectable spirits also. Home delivery. 109Comiston Rd– 0131 447 8580 and new shop now open at23 Roseburn Terrace – 0131 337 4444.Sideways Wine Store – Californian winespecialist. Over 150 wines and beers available.Free delivery in Edinburgh area. Buy direct fromwww.Bottleshock.co.uk.70 Rose St. Lane North, Edinburgh EH2 3DX –0131 225 1233. www.Calistoga.co.ukWoodWinters Wines & Whiskies –Drinking wine is about pleasure and should befun whether you’re buying party wine sub £5 oryou’re a canny claret collector. Our shopis…small; compact and bijou. We treat ourcustomers like wine-loving friends; pointingthem in the right direction and getting to knowwhat they like. And, when we know what youlike, we can deliver more of it! Regular tastingsand a wide range of organic and bio-dynamicwines from small vineyards around the world.91 Newington Rd, Edinburgh, EH9 1QW– 0131 667 2760 www.woodwinters.com
CompetitionsWin Afternoon Teafor Two at TheEdinburgh LarderThe Edinburgh Larder is a deli andlicensed cafe on Blackfriars Street - justoff the Royal Mile. They specialise in awide range of Scottish produce,sourcing as many local ingredients aspossible. Since opening one and a halfyears ago they have won much praisefor their delicious food. They are nowserving Afternoon Teas for two whichinclude sandwiches, scones, jam andbutter, tea, coffee and chocolatebrownies – all home-made.The Edinburgh Larder is offering onelucky Bite reader the chance to winAfternoon Tea for Two.Win a Big Amigo Platterfor Two from El BarrioEl Barrio is a Latino themed restaurant & bar. Fresh,local ingredients are used to create mouthwateringdishes bursting with Latino flavours. Tryquesadillas, Piri Piri wings, nachos, steaks, burgers,many other dishes fresh from the grill, dessertssuch as mojito sorbet or cocktails.This month El Barrio is giving away a Big AmigoPlatter for Two to one lucky Bite reader. This is amassive mixed grill of succulent meats consistingof 4oz rib eye steaks, char-grilled chicken breasts,marinated king prawn tails skewers & chorizosausages, served with crispy onion rings, stuffedjalapeno peppers and white rice or Piri Piri fries.To enter one or both of these competitions please send your name, address, contact details, doband occupation to email@example.com and we will pick a winner. Enjoy!Please note: your data may be passed on and may be used for further promotions.The closing date for entries is March 25th
SPRING PRIX FIXE MENU ATTHE FORTH FLOOR BRASSERIETo celebrate the long awaitedarrival of spring the Forth Floor Brasserieis offering a prix fixe menu showcasingthe very best produce of the season.Two courses £14.50, three courses £17.50Available for lunch and dinner.To make a reservation, pleasecontact Forth Floor Reservationson 0131 524 8350 or bookonline at www.harveynichols.com