MALMAISON is bringing together two of its most popular dining concepts, Chez Mal and SORA, for a limited-time menu celebrating the best of Japanese and steakhouse cuisine. Rolling out across all 18 Malmaison hotels until 30 September 2026, including Malmaison Edinburgh; 1 Tower Place, EH6 7BZ and Malmaison Edinburgh City; 21-22 St Andrew Square, EH2 1AY the exclusive SORA at Chez Mal menu combines signature dishes from both brands to create a unique dining experience inspir

A Dairy Story captures the Finlays’ pioneering experiment in cow‑with‑calf dairying, revealing how welfare, ecology and resilience can reshape dairy farming and how one woman’s legacy helped drive the change. A Dairy Story is a Scottish documentary that explores how keeping calves with cows at The Ethical Dairy holds the potential to change the future of dairy farming. The film was born from a simple, poignant question asked repeatedly by visitors to Rainton Farm, now bette

Aberargie Distillery deepens its barley‑to‑bottle philosophy this coming September with the launch of Laureate and Golden Promise — two limited single malts that spotlight how grain variety shapes flavour. The inaugural duo opens a new series, Aberargie Expressions, inviting whisky drinkers to explore the character of barley in its purest form. Aberargie Distillery, the Perthshire producer known for its barley‑to‑bottle philosophy, is preparing to build on the sell‑out succes

The Tollhouse - riverside cooking in full flow

Bread Street Kitchen promises polish and personality, but six years after its debut, the food still can’t keep pace with its neighbours — or its own name above the door. I first visited Bread Street Kitchen when it opened in 2021. I didn’t like it then; the food was pricey, forgettable, and when you put your own name above the door, you’re announcing a standard you then have to meet. It didn’t. Fast‑forward to summer 2026 and I’m invited back. Given the competition in the are

Nico Simeone Lea Harris dives into Nico Simeone’s newest evolution: Lennox, a stripped‑back, swagger‑heavy reboot where indulgence rules, flavours misbehave, and the kitchen hums with raw, boyhood energy. Nico Simeone is a culinary David Bowie; he has the ability to evolve his style without losing his ideas and philosophy. Lennox, named for his childhood football team, is a swagger back to boyhood freedom and raw energy. Six by Nico on Queensferry Street has been stripped bac

With notes from my granddaughter Macau Kitchen’s late‑July secret menu evening became a vivid portrait of Luso‑Asian cuisine in motion — and for Simone Hilliard, sharing it with her granddaughter Erica VR brought the experience into sharper focus. As Erica documented each dish with the intent of a critic in the making, the night revealed how food can carry heritage forward, and bind generations. Macau Kitchen’s late‑July secret menu evening became a vivid portrait of Luso‑A

Mrs Bite is delighted to offer Bite readers 20% off their food bill at Celestia throughout the Edinburgh Festival, right up until 31 August. It’s a generous offer — and a brilliant excuse to experience one of the city’s most confident Indian kitchens at the busiest, buzziest time of the year. Celestia’s cooking is bold, colourful and full of personality: refined without ever feeling fussy. I’ve written about their lunch menu before — dishes like Bhatti Murgh, Paneer Tikka and

Crémant d’Alsace celebrates a major milestone this year as it marks 50 years of AOC status — a half‑century that has seen it evolve from a regional speciality into France’s leading AOC crémant and one of Europe’s most exciting sparkling‑wine categories. Although the AOC was formalised in 1976, Alsace’s sparkling wine story began decades earlier, when producers experimented with traditional‑method winemaking inspired by neighbouring Champagne. The region’s cool climate, long