Seafood Boil Dean Banks is never one to shy away from the spotlight. With a larger-than-life personality and a relentless knack for...

South Queensferry From their days running The Black Pig and Oyster in Leith to Jack O'Bryans in Dunfermline, the Coghill family has...

Marshall Milne Following our report on The Mussel and Steak Bar 's birthday celebrations, we have received further news that this Grassmarket restaurant is rolling back the years and their prices! Since 2005, the restaurant has been a must-visit dining destination for many. Owner Marshall Milne was inspired by the quality of Scottish produce when he opened the restaurant, and works closely with a network of Scottish farmers and fishermen. To celebrate its 20th birthday, Th

The Grassmarket What comes to mind when you think of the Grassmarket? Groups on a walking tour, maybe – or perhaps it’s the pubs and bars, leading into Cowgate. Tourists? Definitely! I’ve passed the Mussel & Steak Bar on the corner of West Bow numerous times, heading out to meet friends or simply walking around the city. Honestly, I’ve not given it much consideration, mainly because of the touristy feel to the area. And while they get their fair share of visitors crossing t

Dalry Road Edinburgh’s Haymarket is in metamorphosis ... expanding, re-generating, fashioning a new identity. Once a somewhat...

The Seafood Ristorante has a unique structure and setting T he Seafood Ristorante , one of Scotland's premier dining destinations,...

It is in that simplest of British dishes, Fish & Chips, that this place excels. The East Lothian town of North Berwick is an ideal...

Barry and Robin ‘Barry’ is a Scottish word for good and a man’s name.    This explanation of Scottish slang is on the windows underneath the restaurant title 'Barry Fish' scheduled to open in February. I visit the site and the eponymous Barry Bryson tells me that some people don’t get the play on words and think it is merely a nickname for the pop-up and private chef known for his love of all things pescatarian.  Gold scallop shells for the bar top This is Barry's first resta

Edinburgh-based Vittoria Group has today opened Landy's Restaurant on the Royal Mile.  The group opened its first restaurant in 1970 in...

Dean Banks Popular Edinburgh restaurant Dulse by Dean Banks Group is bringing its offering of fresh, local seafood to the shore. Next...

Father and son, Bryan and Jack Jack ‘O’ Bryan’s Restaurant of Dunfermline will take over the former Frankie & Benny’s restaurant, next to...

The Social Bitches with National Chef Gary MacLean Having shamelessly jumped the queue at Bonnie & Wild, we’re here for an experience physically impossible to resist: a cheeky pop-up champagne & oyster bar. Darling! Helloooo! An absolute must at the Edinburgh Seafood Festival, it’s also an opportunity to meet Scotland’s National Chef, the fabulous Gary Maclean.  Not only a man with a generous pour, Gary’s an ambassador for Scottish seafood; an advocate of healthy eating, work

An Cala Ciùin is located in The Mishnish Ross Caithness, the chef behind the fine dining Mull restaurant, An Cala Ciùin, located in The Mishnish Hotel on Tobermory's iconic seafront street is paying tribute to two stand-out local suppliers. Cold smoked salmon from Tobermory Fish Company, just up the road from The Mishnish Hotel (home of the restaurant) crowns one of the canapés for the Taster Menus. This exceptional local produce is combined with confit lemon, cucumber and be

The Pierhouse Hotel & Seafood Restaurant at Port Appin in Argyll has been crowned ‘National Restaurant of the Year’ at the Hotels of the...

Did you see Amy Elles of with the BBC’s Hairy Bikers recently? Bite asked the owner of Fife’s Harbour Café in Elie some foodie questions...

Tiramisu East Coast has all the ingredients of a good Italian restaurant; it’s family-friendly, has a focus on fish and shellfish and a...

Scotland’s ‘Best Seafood Establishment’ of the year has launched a new ‘pocket-friendly’ menu to help foodies beat the winter blues. On...

Dulse - downstairs bar One of the casualties of the pandemic was l’escargot blanc, a favourite with the Bite team and run by Fred Berkmiller. Thankfully Fred retains l’escargot bleu in Broughton Street which is going from strength to strength with the opening of its basement wine bar. ‘Blanc’ premises were bought by Dean Banks of Masterchef, Haar and Pompadour fame and Banks also sold seafood boxes from Haar during the pandemic. The downstairs bar of the new Dulse is open

Let’s take a moment. Close your eyes. You are on the beach. The sun warms your skin and a light breeze caresses your hair as your toes...

After an impressive meal at Ostara Dei Sapori recently and now one at East Coast in Musselburgh I am beginning to wonder if the best...

The Ninth Wave The Ninth Wave first appeared on my radar about four years ago. I bought chef Carla’s eponymous restaurant book for a friend knowing she would appreciate the recipes based on seafood fished from the turquoise waters around Mull by Carla’s husband John. So, to be sitting on the actual croft sipping an Apricot Bellini with her on a late summer evening is cause for celebration. Fionnphort is in the west of the island facing Iona (a ten-minute ferry ride) with its

The Bite team have all received their Get Out of Jail COVID cards and are back reviewing full throttle. Cocktails have been inhaled,...

On its website, Fishers Leith claims to be "the last word in Edinburgh's finest casual dining for the last 20 years". Its location, in a...

Fisher’s is a classic city centre bistro specialising in fresh fish and seafood with the service and décor you would expect from a smart...