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Extra newsy morsels to chew on from Bite ....
Extra newsy morsels to chew on from Bite ....


Simple Simon’s Perfect Pies have ditched the plastic wrap in favour of new recyclable cardboard boxes. The range has also been consolidated to include 12 pies featuring 11 of their bestselling recipes and a seasonal offer as the 12th. Each pie in the range has a corresponding new ‘Pie Slice’ for those in a hurry.  The pies are 250 grams, have a two week shelf life and a six month freezer life. You can also order online from a selection of meat, fish, vegetarian and vegan options.
Cawston Press in response to the sugar levy are now only using pressed fruit to sweeten their sparkling drinks. The new range will consist of sparkling Rhubarb, Cloudy Apple, Elderflower Lemonade and Ginger Beer. Cawston Press will be the only brand in the UK market to sweeten their ginger beer using only pressed juice and have committed to cutting 300 tonnes of sugar from the fizzy drinks they sell in the UK from April to December, this year. Available at Tesco, Waitrose, Sainsbury’s, Ocado as well as leading health food shops, restaurants, cafés, pubs and delis.

Deep in the beautiful Irish countryside, Sarah Gough has created a delicious range of fruit, nut and spice infused honeys. Natural ingredients & high quality honey make these ideal for interesting breakfasts as well as a host of recipes and healthy treats. The variety of eight flavours include Ginger, Cinnamon, Mixed Berries, Walnuts and Lemon means that the Sarah’s Wonderful Honey range is extremely versatile;  using pure, natural honey with real spice, fruit or nut pieces it can be used the same as regular honey – on toast or porridge and in tea, or for cooking, glazes and delicious as dessert toppings.  Available in the UK in Sainsbury’s.

Barefoot Wine sent Mrs Bite some wines to taste recently. Not usually a fan of supermarket big names I decided to put my snobbery aside and tasted the Barefoot Shiraz Cabernet, The Barefoot Pink Pinot Grigio and the Barefoot Bubbly Pinot Grigio. The best of the bunch was the rose which had a nice pale colour and very dry. I would try this again. The red is very fruit driven which makes it a great crowd pleaser if that’ your bag. 

The Food Chain Café at Dynamic Earth has recently changed all of their catering disposables to Vegware, the fully compostable, eco-friendly alternative to plastic. The café is also introducing reusable ‘Midnight Black’ coffee cups. Handy to fuel you up Salisbury Crags and Arthur’s Seat!

Crail Food Festival will open on Saturday 9 June for two days of full on food and drink and a line up chefs’ workshops, live music, local producers, demonstrations and hands-on activities.  The festivities are based across three venues this year; Crail Harbour, Crail Community Hall and, new for 2018, Beech Walk Park which will host a series of marquees, bar and live music. 

Congratulations to Iain MacPherson of Panda & Sons and Hoot the Redeemer for implementing a profit share scheme for staff whereby 20% of profits for 2017 were shared. He commented to Scottish Licensed Trade News that the scheme also encouraged loyalty and helped reduce waste. 

The Great Grog Spring Fair takes place at Merchant’s Hall Hanover Street 6pm-8.30pm. Over 100 wines to try and it may be worth looking on www.bite-magazine.com  to see if we have and reader offer tickets left by the time you read this!

Richard Lochead MSP and national chef Gary Maclean hosted an evening celebrating the Food For Thought initiative at the Scottish Parliament last month.  36,000+ hours have been given to Food for Thought schools from businesses including small butchers, great chefs and ‘corporates’ all contributing to the collective journey towards becoming a Good Food Nation. Chair of Business in the Community Mike Still mentioned the Trading for Good website too where small business can join in and shout about the great things they do too. More info at tradingforgood.co.uk 

Quay Commons in Leith is now open on Friday and Saturday evenings and is serving seasonal pasta dishes with wines to match. Owner and Chef Dale Mailley said: "When our head baker Dominic hangs up his apron for the day, me and my team of chefs will take over the reigns of the bakery, making fresh pasta that we’ll pair with the best ingredients we can source.”Dishes including Newhaven crab tagliatelle and pappardelle with mutton and tomato ragu are being served during the launch period (that’s now). 

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