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West Linton - The Old Bakehouse
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The Old Bakehouse
Main Street,
West Linton,
EH46 7EA
01968 660830
Tues-Sun 12 noon - late

Tony Singh, Scots Sikh culinary one-off, has landed again.  After 'popping-up' all over the place including adventures on the small screen since Oloroso in Edinburgh, his new permanent incarnation is at West Linton's Old Bakehouse, twenty miles south of Edinburgh off the A702 Biggar road. 

If we twist this meal round like Tony's famous scarlet turban, it makes sense, in this fairytale chocolate-box-pretty village, to start with my final dish of 'chocolate soup', a lightly-spiced cup of rich indulgence with shortcake & chocolate gingerbread dunkers.  To wash that down, and in memoriam to the inimitable cocktails of Oloroso, I had Espresso Martini instead of just a coffee.  Best to have a taxi number to hand when trying this trick, since the McT recipe contains bourbon and Toussaint rum coffee liqueur, as well as espresso & sugar.

We noted he has a Josper grill to play with here, so the suitably offbeat range of burgers ought to be worth a go, as well as the full range of steaks & fish for mains.  However, since we came for a quick lunch, we opted for testing the changeover by one of us going Indian with pakora followed by curry, with the other sampling the game, port and stilton pie that the 'old' Old Bakehouse was famous for.

Tony's Pakora (£7.50) was not the vegetarian version, but contained haggis, neeps and tatties, in keeping with this born & bred Scottish Indian character.  I thought they might be rather heavy and rich (shan't risk drawing further parallels here!) but with a light, crisp batter and tangy tamarind dip, they went down easily.  We shared these, though aubergine & tomato with goats' cheese soup of the day sounded appealing.

Lamb curry of the day (£12), with cumin seed poppadoms and rice came with coriander dressing and a thicker tamarind chutney.  The meat was tender throughout.  A decent range of wines is available at reasonable prices.  Although presented slightly differently, we were relieved that the golden pastry-top pie had not suffered in translation, though Mr Fussy remarked he would have liked some greens to brighten it up as standard, without having to order separately.  It did come with mash or chips - and I defy anyone to order chips when the mash is described as 'buttery' - which it was, and generous.

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