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Froth 'n' Flame - Talkin’ bout a revolution
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Froth & Flame
192 Morrison Street,
+44 (0)131 228 9500

These days you don’t have to go far in Edinburgh before you come to an 'authentic' pizzeria. Whether described as 'stone-baked' or 'wood-fired', there is a pizza revolution going on in the city – even London’s Franco Manca has joined the party. Haymarket, while traditionally boasting excellent Asian food, has become a site for pizza pilgrimage, with Pizzeria 1926, The Roman Pizza Project, Pizza Geeks and the newly opened Froth & Flame all offering the real deal – pizza crawl anyone?

Unlike the others, however, Froth & Flame is actually an excellent pub that just happens to do great pizza. It is the creation of award-winning breweries Alchemy, Keith and Spey Valley so the beer range is exceptional, with lots of exciting spirits too, including the large gin selection. I was delighted to discover something rather unusual on tap, a cherry wheat beer, while my date opted for another fruity option, a passion fruit IPA.

The venue is large but with lots of nooks and crannies. The pizza oven downstairs is the warm beating heart where you can see the pizza chef meticulously perfecting his creations.

The menu is simple but by no means lacking in choice. Even the salads look delicious, but it's tough to see past the pizza. Prices start from a very palatable £5 for a Marinara (no cheese) or £6.50 for a Margherita. Four of the 10 options are vegetarian, and there are two kinds of pasta, a risotto, a fish dish and three different sharing platters.

I opted for a Tricolore, a classic combination of mozzarella, Parma ham, rocket and parmesan shavings. The base had a fluffy crust and thin centre, which showcased the generous toppings – there is no scrimping on the fior di latte, though DOP buffalo mozzarella costs extra. My date chose the signature Froth & Flame, with mozzarella, red onion, rocket, olives, sun blushed tomatoes, sliced steak and parmesan shavings – while all great quality ingredients, he felt they were a little overwhelming as a combination. Sadly, we were too stuffed to try the sweet pizzas for dessert, but we will certainly return to sample the rest of the menu.

Amid the Brexit carnage, it is some consolation that buffalo mozzarella will soon be produced in Kirkcaldy, so at least we can still get decent pizza! (D. Spencer)  



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