João’s Place, the discreet speakeasy perched on the 11th floor of W Edinburgh, has relaunched with a striking redesign and an expanded culinary offering, reaffirming its status as one of the city’s most coveted rooftop destinations. Hidden behind a gold door and known for its intimate atmosphere, the bar now unveils a refreshed and expanded space that blends understated glamour with the effortless hospitality. The relaunch follows a year of acclaim, with João’s Place earning

Foodies Festival, the UK’s biggest touring food, drink and music festival, returns to Inverleith Park this August with its strongest Edinburgh line‑up yet. Now in its 21st year, the three‑day celebration brings together TV celebrity chefs, chart‑topping music acts, and hundreds of artisan producers, creating a full‑scale summer weekender for food lovers of all ages. This year’s headline names include: MasterChef 2025 Champion Harry Maguire MasterChef finalist Sophie Surgue Ma

Stepping into the kitchen‑garden at The Cottage at Royal Terrace, the city seems to loosen its grip. The noise of modern life falls away as the path leads toward the 1836 Playfair cottage, part of the architect’s elegant Royal Terrace scheme. It’s a fairytale setting, and once inside, the chalky white‑walled dining room catches the last of the golden hour before settling into the soft glow of table lamps. It is a tranquil setting for what will transpire; precise cooking where

My experience of Champagne has been pretty limited so far – a rather depressing confession for someone in their 40s. While I am very happy to quaff glasses of posh fizzy stuff at drink receptions, I couldn’t have told you anything about what I was drinking. For this reason I was excited to attend the ‘Champagne & Sparkling Wine Around the World’ tasting at Papple Steading, a new arts and culture hospitality venture in the Lammermuir Hills in East Lothian. The tasting is the f

Edinburgh’s wine calendar is heating up, and one of the most anticipated tastings of the year is just around the corner. On 31 May, the Royal Edinburgh Military Tattoo Headquarters opens its doors for an immersive afternoon (2pm-5pm) dedicated to the wines of the Rhône Valley — a region celebrated for its diversity, character and remarkable consistency vintage after vintage. If you joined Rhône in White last year, you’ll already know this is an event that over‑delivers. And

Glasgow’s Merchant City meets the heat of southern Brazil as chef Juliana Kipper unveils El Santo’s new summer menu — a celebration of subtle spice, smoky parrilla cooking and the shared footballing soul of two nations gearing up for a seismic June showdown. It’s the first time I’ve been back in Glasgow since the fire that destroyed the Union Corner Building next to Central Station. You’ll know the facade, even if you didn’t know it. That famous Irn Bru sign on the roof was G

As Six by Nico nears its tenth anniversary, chef Nico Simeone is stripping things back and starting again. Lennox — his most personal concept yet — marks a bold return to instinct, fire and flavour as he brings the project home to Glasgow. Chef Nico Simeone is redefining his culinary identity with the launch of his most personal restaurant concept to date: Lennox. Following a successful debut in Manchester in March, Lennox Glasgow will mark a homecoming for the chef in May 20

As Howies celebrates 36 years in Edinburgh, the family-run restaurant group is reflecting not only on its history, but on the values that have kept it relevant in a city that has changed significantly over that time. The milestone comes as Scotts Kitchen, the group’s more contemporary venue on Victoria Terrace, unveils a thoughtful refresh completed in January this year. Founded in 1990 by David Howie Scott, Howies was built on a clear and enduring idea: serve honest, seasona

Chef Kaori Simpson is on a mission to make Japanese food as vibrant, vegetable‑forward and joyfully accessible as Ottolenghi made Middle Eastern cooking — and Harajuku Kitchen is the platform where that vision comes to life. “I want to be the Ottolenghi of Japanese food.” So declares Chef Kaori Simpson, the creative force behind Harajuku Kitchen, and it’s not a throwaway line. Ottolenghi took Middle Eastern and Mediterranean flavours and made them vibrant, vegetable‑forward,