I moved to Scotland from Canada so long ago that homesickness is a bit of a dull ache I rarely notice: until I walk into Down the Hatch. It’s hard to define what makes a burger place Canadian, but I know it when I find it.  Walls are decorated with hockey jerseys, Canadian stickers, flags and ice skates. The big screen is showing Hockey Night in Canada. An older couple at the adjacent table was visiting from the south of England. She hadn’t been “home” in 10 years and was em

The original idea was to send out this update weekly, but it seems to have developed a rhythm of its own. I think it’s been almost two weeks since the last one — but in fairness, there is a lot happening. The snippets below are just a handful of highlights from our inbox. We’re in danger of drifting into full‑on Bite rather than Nibble territory. On the Grapevine The Beehive in the Grassmarket has had a refurb — we’re heading over soon. A Scottish Cheese Academy has launched

The Scottish Cheese Academy aims to give Scottish Cheese the global status of Scottish Whisky Tanny Gill, Scotland’s only World Cheese Awards judge, today announces the launch of The Scottish Cheese Academy. With over 20 years of experience in the industry, the Scottish Cheese Academy has been created to fill a gap in professional education, help cheese lovers learn more about Scottish cheese, and help give Scottish cheese the cultural status and global reverence of Scottis

There’s something inherently theatrical about watching a great bartender at work, and at Dine’s Martini Experience that role belonged to Will — part‑mixologist, part‑historian, part‑future‑lawyer, and entirely captivating. We’d booked a girls’ treat for the 4pm cocktail hour at Dine , perched above The Traverse in Edinburgh’s theatre district — a fitting setting for an evening built on performance. Once settled into our comfortable bar stools, perfectly positioned at the pol

It took 2500 bookings before it even opened, and as a result the owners felt compelled to close their new restaurant to walk-ins for the first few days. What, you might wonder, was the attraction? An expertly-curated social media campaign? That obviously helped, but the location of Kochchi, Glasgow’s new Sri Lankan restaurant, must surely have played a part. It’s situated down a very cute mews lane off Byres Road in the city’s bustling West End , is close to the University

Scotland’s bakery sector came together on january 26 at Fife College, Dunfermline in a spectacular celebration of skill, creativity and jam filled ambition at the Scottish Baker of the Year 2026 Empire Biscuit Challenge . The event marked the official launch of the Scottish Baker of the Year Awards, which will take place in May 2026 .  Company Bakery, McGhees, Harry Gow, John Gillespie & Sons, Lesley Cameron, Peter Sawkins Hosted by Great British Bake Off winner Peter Sawkin

For those of us who work full time and not in the centre of town, a weekday lunch out is a rare treat, and this is often where the best deals can be found. Though a well-known name to me, my only previous experience of Harajuku Kitchen was the excellent gyoza stall at Stockbridge Market, and I learn that this is where the company started out originally, before opening their award-winning restaurant in Bruntsfield in 2013. Authenticity is very important in the growing world

Dishoom is a UK‑wide restaurant group celebrating the Irani cafés of twentieth‑century Bombay — the bustling institutions founded by Zoroastrian (Iranian) immigrants. Their Edinburgh outpost also nods to the visionary town planner Patrick Geddes , appointed Bombay’s first Professor of Sociology and Civics in 1919. Geddes frequented the city’s cafés, suppor ted the independence movement, and advised on planning during his years living there. Dishoom folds this local connect

Left to Right: Claragh, Nicola, Jacob and Jaynie Kean A family‑run Lowland distillery steps into a new chapter as Jackton prepares to reveal the single malt that has quietly shaped its identity from day one. Six years after filling their very first cask, the team at Jackton Distillery are finally ready to lift the lid on their inaugural RAER Single Malt . And in true Jackton style, they’re doing it with a Burns Night gathering on the former family farm. Between 23–25 January