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The Insider
The Insider
Reviews In The Insider (Total Reviews 16, Showing: 1 -> 16)
Ambrosia of the Gods (not)
A bit like Jamie Oliver, I used to help my dad out in his kitchen during the school hols. Unlike the bold Jamie, my dad was a jobbing chef, s...

Back to the future: reverse Baked Alaska
September 2011 What constitutes 'retro food'? Retro - as in retrospective - suggests a nostalgic eye towards the past. Re-reading the gargantu...

Biblical Cookbooks & Roman Carry Outs
New Review
The first biblical reference to the restaurant trade occurs when Jacob sells his son Esau a soup for his birthright (probably a lentil potage). Th...

Considering the Lobster
The wage earning side of my domestic arrangement came home enthused by a solo American diner who was reading a novel entitled Consider the Lobster...

Cookbook Censorship
  Cookbooks should be classified like films; 12A (for idiot proof) would cover the likes of Home Cooking Made Easy and anything by Del...

Doctor? Doctor Who?
Hello Dr Gauld *, welcome to Hotel 41, may we offer you a complimentary glass of champagne?" The gaggle of receptionists look over my sh...

Gym’ll fix it for you .....
January: month of foolhardy resolutions and the inevitable broken promises. Month of detoxing, dieting, and resolving to start walking everywhere ...

My Atticus Finch is a racist moment
New Review
On my way to Orkney, where the laid back locals have embraced the concept of food being available all day. I take a detour to Drumnadrochit, where t...

Nigel Slater in Nappies
Maggie Cuddihy had just served me the best asparagus dish of its too short season, a walnut roulade wrapped around asparagus tips with a ...

On Pierre White, Locatelli and Heaney
Marco's back! Prowling the studio kitchen with the gravitas and solemnity of King Herod (as played by Daniel Day Lewis) on the eve of announcing the...

The Art of Eating Well
The TV series Sicily Unpacked and its sequel Italy Unpacked have restored my faith (assuming I had any in the first place) in cookery programmes....

The International Language of the World
This month I was going to introduce you to Archestratus, a remarkable poet/culinary philosopher who was banging on about the importance o...

The Reason for the Seasons
At time of writing - early February, temperature hovering around zero and snow forecast - it is hard to imagine the first buds of spring searching...

The Reluctant Chef & the Hunter Gatherers
At a barbecue lately I had cause to ponder the vexed question of whether I prefer to be called a chef or a cook. I know what you're thinking - 'on...

Xmas past, present and future...
  With the unfortunate passing of an aged aunt, I now have to tie the Dickensian knot and add (ghostly) plans for Xmas future to those pas...

You say Potato and I say Potahto
There used to be a feature in Olive food magazine (for all I know there still is, god knows, I gave up years ago) in which that Greg from Masterch...

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