Right in the centre of Edinburgh’s New Town, Under the Table proves that neighbourhood dining can be elegant, creative and brilliantly priced, with a changing Prix Fixe menu and a wine list designed to spark conversation. I may have just found my new favourite weekend lunch spot – and it's right at the centre of Edinburgh’s New Town. While upstairs ‘The Table’ offers an interactive fine-dining experience for just ten people at £110-£120 per head, the atmosphere downstairs at ‘Under the Table’ is a lively neighbourhood bistro. Despite being a basement, the room is bright and elegant, oozing Georgian charm, and fully booked on a bustling Saturday lunchtime. The restaurant takes inspiration “from the Bouchons and Osterias of France and Italy” and this is evident in the cuisine served and the highly affordable Prix Fixe menu, which provides three choices for each course, rather than just being a set selection. At 2 courses for £22 and 3 courses for £26, it’s certainly one of the most affordable lunch menus in Edinburgh’s New Town and an absolute steal for its prestigious location and creative dishes. The options change regularly, so it’s easy to see why many locals return often. The current menu shows strong Italian influence but there is also a little of Spain and France in there. The Shellfish Salmorejo is the ultimate summer starter, elevating the traditional Spanish cold soup with mussels and shrimp rather than ham and egg, and the Panzanella Salad bursts with sweet, sharp and fresh tomatoes. The third option, the Smoked Ham Hock Terrine, is wonderfully smoky and served with a punchy Dijon mustard – even better than a similar dish we enjoyed at Chez Roux. This first course typifies the food, as every plate is packed with flavour and no sense that the chef has scrimped, despite the bargain price. For mains, the rich Fennel Sausage Linguine is lifted by tarragon butter, while gremolata adds crunch and depth of flavour to the Three-Cheese Fondue Gnocchi. The Baked Coley with Tomato, Olives & Crispy Capers looks equally delicious. Wine is as important as the food here, with a selection that is wide-ranging but also carefully curated. “We’re really proud of our wine list, which we like to think offers something for everyone, from a £5 glass to a £300 bottle,” Director Paul O'Donoghue explains. “There are around 35-40 wines available by the glass including dessert options, but we’re offering something a little bit different. You won’t find a Pinot Grigio or a New Zealand Sauvignon on the list, which we hope will create conversation and encourage diners to try something new.” The Hungarian Furmint at £7.50 is a smoother variety than I have tried before and ideal with the light dishes, and on Paul’s recommendation, a creamy German Riesling is a great accompaniment to the decadent Dark Chocolate Mousse with cherry gel. The best part: the Prix Fixe menu is available 12-2pm every day and the restaurant is open all year round. Related content: Lunch deals Bistros & Brasseries Under the Table - 3A1 Dundas Street, Edinburgh, EH3 6QG Check the website for the autumn opening hours.

Edinburgh’s 1820 Rooftop Bar may be famed for its sweeping skyline views, but a bold new food‑and‑drink direction from chef Scott Smith and Mr Lyan Studio is now giving the panorama real competition. Award-Winning food journalist Cate Devine investigates Since it opened five years ago, the Rooftop Bar of the Johnnie Walker Experience on Princes Street, Edinburgh, has become celebrated for its spectacular, almost 360-degree, views of the capital city. On the (thankfully sunny) day I visit, the balconies giving unfettered access to unique views to Calton Hill, along Princes Street, over to the Castle and right round to the West are a magnet for a constant stream of smartphone-wielding customers, and for good reason. This gorgeous modernised Art Deco building, formerly House of Fraser and Binns department store, is a stunning location in the heart of the city. Now I reckon a bold new development from within means these celebrated views have a serious rival: a renewed focus on the food and drink under the experienced hands of the award-winning Scottish chef Scott Smith and the cocktail consultant Mr Lyan Studio, founded by the bartender Ryan Chetiyawardana. It’s a collaboration that reflects Johnnie Walker’s Scottish roots and his whisky brand’s global reach. On both menus’ visual appeal alone, my attention is snatched away from the window and onto what’s in front of me. A tall glass arrives with a Loop-the-Loop Swizzle, a cocktail of Johnnie Walker Green Label, lavender, sour elderflower and red artichoke tincture that morphs from pale pink to deep red through a kaleidoscope of crushed ice. It’s a nod to John Wardley, the British theme park and rollercoaster designer behind Alton Towers’ Nemesis, and sure enough my taste buds experience quite a thrilling ride through sweet to raw vegetal. A trio of Carlingford Oysters dressed in ochre-hued jalapeño and intense green kelp hot sauce are good to look at while delivering the intrinsic briny flavour of the molluscs. The same could be said for chef’s Whole Lemon Sole with seasonal, locally-sourced chanterelles and kombu butter. The miso, soy sauce and mirin in the butter delivers a salty-sweet kick tempered by the woody breath of the mushroom without smothering the delicate flavour of the fish the least bit - in fact, I’d say it actually enhances it. This dish is one of two mains in the small-sharing-plate menu, the other being Wagyu with charred lemon, lard and Bordelaise sauce which I sadly didn’t try. Aberdeenshire-born chef Scott trained with Geoffrey Smeddle at the Michelin-starred Peat Inn and founded both the acclaimed modern-Scottish Fhior and Norn restaurants in the capital. He now runs his Blank Plate Creative restaurant consultancy and his focus on provenance, flavour and storytelling is apparent, perhaps even more so here as he harmonises the unusual and adventurous cocktails with his modern Scottish food menu. I’d say it also stands on its own, though a milky Amber Sour of mango whey, golden turmeric and haggis spices is a delightful and playful accompaniment. My non-alc choice simply removes the Cardhu 15-year-old but doesn’t take away from Scots-born Johnnie Walker label’s cultural reach so cleverly illustrated throughout the menus. Four dinky Pork Belly Skewers, precisely cut into mouth-sized squares, are glazed with shio koji and humorously served with a dipping brown sauce. A lip-smacking combo that, tasted with a sip of a (non-alc) Harbour Gimlet of JW Black Label 12 year-old, grocer’s cordial, yellow pepper and lime zest, again emphasises this interesting collaboration. Enough to help me also enjoy a plate of barbecued Whole Baby Squid with kaffir lime and grilled courgettes with sunflower seed, ajo blanco and lovage oil. By the time I leave, the 1820 Rooftop Bar is buzzing and the conversations seem to be much more focused on the menus. Proof perhaps that the spirit of Kilmarnock-born Johnnie Walker really delivers a window on the world. 1820 Rooftop Bar is at the Johnnie Walker Experience, 145 Princes Street, Edinburgh EH2 4BL. Open seven days a week. ------------------------------------------------------------------------------------------------------------------------------------- Developed in partnership with Mr Lyan Studio, the new cocktail menu is inspired by Johnnie Walker's journey around the world. The Johnnie Walker journey began with John Walker's grocery shop in 1820. As the brand grew into one of the world's most recognised Scotch whiskies, it became part of cultures and communities across the globe, connections that continue to shape the flavours and stories behind the menu today. Highlights include the Roller Skate Sour, which celebrates the trailblazing Skate Bomb Girls of Manila through Filipino flavours and disco culture, and the Flinted Godfather, inspired by the volcanic landscapes beneath Mount Etna, pairing Johnnie Walker 18-Year-Old with volcanic amaretto and tonka bean.

A new children’s cookery school has opened in Morningside, bringing creativity, confidence and plenty of cake to Edinburgh’s youngest food lovers. Cook Stars’ launch at McLarens on the Corner offered a warm, relaxed space where kids baked marble cake, parents connect, and class leader Dawn champions her ethos of empowering children in the kitchen through fun, flavour and hands‑on learning. A new children’s cookery school is bringing creativity, confidence and a whole lot of cake and other delicious dishes to Edinburgh’s young food lovers. On Sunday 31 August, the school opens its doors on the top floor of McLarens on the Corner, the beloved Morningside café known for its warm atmosphere and community feel. My son Luca and I arrive for the launch, and he is buzzing with excitement. He loves cooking and can’t wait to put his apron on. We are the first to step into the beautifully prepared room: bright, calm, and filled with the gentle clatter of bowls and spoons waiting to be used. Dawn, who leads the classes, welcomes us with a warm smile. Soon, the room fills with eager young chefs. Today’s recipe: marble cake, a classic favourite. Dawn hands out ingredients, making adjustments for dietary needs. Butter for most children; coconut oil for Luca. “What’s next, Dawn?” Luca asks, spoon already in hand, ready to keep going. While the children mix, measure and giggle their way through the recipe, the mums settle into different rhythms. Some pop out for errands, others catch up with each other and enjoy a cup of tea in the next room, and a few stay in the room and cook with their children. The environment is relaxed, friendly and flexible, a nice way to spend the weekend. The highlight for Luca comes when it’s time to create the marble effect. Swirling the chocolate and vanilla batter together, he beams. “That’s fun, mama!” he says. With cakes in the oven, Dawn offers coasters for the children to decorate. The room fills with the smell of warm baking and as we wait, Dawn shares her philosophy: “I cooked for my children my entire life, and I think it’s so important to know how to cook. Children should learn the basics and feel empowered. Confidence in the kitchen is a great skill to have. That’s my aim is to help children feel empowered and have fun. Cooking is fun!” The cakes are ready and the children are feeling proud. “I cooked all by myself,” said a few children. Then they pose for photos, cakes are colourful, and full of sprinkles. Luca holds up his creation with so much pride. “Love my cake, mama!” But the class offers more than just baking. It creates space for children to learn, for mums to connect, and for families to share a joyful experience. Cooking is not only about technique. It’s about curiosity, creativity, flavour, and the simple pleasure of making something with your own hands. Cook Stars, the organisation behind the new school, offers weekly classes for children aged 2–17, including themed sessions for Halloween, Christmas, and more. It’s a place where young cooks can explore food, build confidence, and discover the joy of creating something delicious. For Edinburgh families, this new cookery school is set to become a delightful addition to the food scene. Front L-R: Annie Whittle (8), Lucy Walker (8), Ellie White (5), Olivia Zace (6), Lewis Harrison (9), Hugo Zace (8) from Forest Junior School in Merchiston at McLarens on the Corner in Morningside For more information, please visit www.cookstars.co.uk/cooking-classes/edinburgh-west, email dawn.robertson@cookstars.co.uk or call Dawn Robertson on 07534 686 634

There’s a common misconception that restaurant wine lists fall into one of two camps: either filled with familiar favourites or packed with obscure bottles that require a wine dictionary to decipher. In reality, the best lists strike a balance between the two. I spoke to three of Scotland's leading sommeliers and restaurateurs to discover the bottles they're most excited about, why they deserve a place on your table, and how they encourage guests to venture just a little beyond their comfort zone. Elizabeth Mellish Head Sommelier, The Spence, Gleneagles Townhouse Elizabeth describes The Spence's list as "classic and approachable, with something for everyone, while still encouraging guests to explore and discover something new." Alongside benchmark regions and iconic producers sit bottles from smaller producers and emerging regions, giving guests the opportunity to stick with a favourite or discover something unexpected. Two wines she particularly recommends are Ribolla Gialla from Vini Noüe-Marinič in Slovenia and Benanti's Etna Rosso from Sicily. "The Ribolla Gialla has incredible texture and freshness with a savoury edge," she says. "It's wonderful with seafood, shellfish or lighter starters and is a brilliant introduction to lesser-known grape varieties." Her second choice, Etna Rosso, comes from volcanic slopes in Sicily. "Made from Nerello Mascalese, it combines elegance, freshness and savoury complexity. I'd pair it with lamb, duck, mushrooms or other earthy dishes." Her advice for diners is simple. "Don't be afraid to step slightly outside your comfort zone. Some of the most exciting wines come from lesser-known regions and often become guests' favourites." And if you're unsure? "Speak to the sommelier team. We love helping guests find the perfect wine, whether it's a favourite style or something completely new." Claude Millée Restaurant Manager, The Glenturret Lalique Restaurant With around 600 references, The Glenturret Lalique Restaurant's wine list is one of Scotland's most extensive. "It's classically driven," Claude explains, "but with some great off-the-beaten-track listings." His own passion for Italian wines began after meeting his wife, who is from north-east Italy. "I fell in love with Italy in more ways than one," he laughs. His first recommendation is Derthona Timorasso 2021 from Vigneti Massa, a beautifully textured white from Piedmont that pairs perfectly with white fish and creamy sauces. His second is the remarkable Ribolla Gialla 2015 from Josko Gravner, served from magnum. "It's a truly exceptional skin-contact wine," he says. "Serve it lightly chilled and enjoy how it evolves as it warms in the glass." The restaurant pairs it with its signature Lobster Toddy course, where its texture and complexity complement the richness and spice of the dish. With such an extensive list, Claude knows choosing can feel intimidating. "Our wine list is physically enormous—we use a luggage stand to hold it up!" he says. "Don't be afraid to start a conversation with our sommelier team. With just a few questions we can help you find exactly the right bottle." Charlie Passemard Co-owner, Bistro Coco Charlie describes Bistro Coco's list as approachable but proudly rooted in France. "We don't believe you need a PhD in wine to enjoy a good bottle," she says. "We love introducing guests to lesser-known gems while keeping the list easy to navigate." Her first recommendation is Tavel Rosé. "It's one of the world's most misunderstood wines," she says. "Forget pale, poolside rosé—this is a proper gastronomic wine." She pairs it with Bistro Coco's Bouillabaisse Platter, where its freshness and structure match the richness of the seafood beautifully. Her second choice is the intriguingly named Vic-Bilh Sec. "It's a bit like Marmite," she laughs. "You'll either fall head over heels or wonder what on earth we're talking about." Its distinctive oxidative style makes it a perfect partner for Poulet Chasseur, where the nutty notes complement the creamy Madeira sauce. Her advice? "Talk to us! We've tasted every bottle—purely in the interest of research, of course—and nothing makes us happier than helping someone find a wine they'll love." Despite limited storage, Charlie admits the list is always growing. "Every time we promise ourselves it's complete, another bottle mysteriously finds its way onto it. At this point, an intervention may be required." The Best Discoveries Often Start With a Conversation Although their wine lists are very different, Elizabeth, Claude and Charlie all share one belief: the best bottles aren't always the most famous. Whether it's a Slovenian Ribolla Gialla, a volcanic Sicilian red, an age-worthy Timorasso or a gastronomic Tavel Rosé, stepping just a little beyond the familiar can lead to some memorable discoveries. And as all three emphasise, you don't have to navigate the list alone. A quick conversation with the sommelier or restaurant team could introduce you to your next favourite wine. Cheers! Diana Thompson runs Wine Events Scotland Buy tickets to Fizz Feast here Related content here

A Celebration of Sparkling Excellence From the moment the doors open at The Edinburgh Academy, corks will be flying and glasses will be clinking. Hundreds of Champagnes and sparkling wines — from iconic houses to boutique producers — will be poured by the people who know them best. Visitors can wander through two elegant halls, each filled with producers eager to share their craft. Whether you’re curious about the nuances of a grower Champagne, the crisp charm of a Prosecco, or the rising stars of English and global sparkling wine, Fizz Feast offers a rare chance to taste widely and learn directly from the experts. A Feast of Artisan Flavours Fizz Feast isn’t only about what’s in your glass. Scotland’s vibrant artisan food scene takes centre stage, showcasing: Artisan cheeses from small-batch makers Handcrafted chocolates and patisserie Charcuterie and cured meats Breads, oils, preserves and other gourmet delights Many of these producers create their goods entirely by hand, making this event a rare opportunity to meet the people behind the flavours. The Perfect Start to the Festive Season Fizz Feast has become a beloved tradition — a joyful, indulgent way to welcome the holidays. With exclusive on‑the‑day offers, beautifully packaged artisan gifts, and a lively, celebratory atmosphere, it’s an ideal place to: Begin your Christmas shopping Discover new favourites Treat yourself to something special Enjoy a sparkling night out with friends 📍 Event Details Date: Saturday 28 November noon-3pm and 4-7pm Location: The Edinburgh Academy, 48 Henderson Row, Edinburgh EH3 5BL, UK Occasion: Scotland’s Sparkling Event of the Year Why Fizz Feast Matters A decade on, Fizz Feast has grown into a signature Scottish food-and-drink celebration

Launched in 2005 as a small 35 seater self service Café & Farm Shop, Loch Leven’s Larder in Kinross-shire is celebrating its 21st Birthday having become one of Scotland’s premier rural shopping and dining destinations. Owned and run by third generation farmers, Emma & Rob Niven, together with Rob’s brother, Mike, the award-winning, five star Larder, with its expansive deli, food & gift hall at its heart, together with two busy cafes, is looking to the autumn with renewed confidence. It’s devised one of the best menus it’s ever offered, with dishes its Head Chef has said are career bests. Also announced is a full calendar of events, including a book signing by renowned TV & theatre actress, Caroline Quentin, and its Christmas 2026 gifting stock is arriving on a daily basis. Brian and chefs The inspiration behind the Larder’s creation, and entire ethos, is working vegetable farm. Inheriting Channel Farm, in 2002, Emma, Rob & Mike continued to grow quality vegetables in the perfect conditions the farm offered - high rainfall, a south facing aspect, and cool summer temperatures at 400 feet above sea-level. Over twenty different types of vegetables, including kohlrabi, cauliflower, beetroot, curly kale, hispi cabbage, leeks, broccoli and carrots are now grown on the farm, not forgetting oats and wheat. “We always took great pride in seeing lorry loads of our fresh vegetables go off to supermarkets and wholesalers all over the country,” said Emma, who ran her own catering company before becoming fully involved in the Larder as its Managing Partner and “Inspirational Director.” “But we were frustrated that our quality farm-grown vegetables weren't readily available to local people to buy, through a lack of suitable outlets. Loch Leven's Larder was born out of that frustration; we wanted to create a place where our produce could be enjoyed fresh from the fields, whether taken home from a farm shop, or included in a hearty bowl of soup in a café, while also supporting other outstanding Scottish producers,” “Firmly rooted in our farming heritage, the Larder has become a place where visitors can enjoy fresh, seasonal vegetables straight from our fields, alongside a carefully curated selection of artisan food, gifts, and products from talented Scottish producers. More than just a farm shop, Loch Leven's Larder is a hub that celebrates quality, sustainability, and the people behind Scotland's exceptional produce,” continued Emma. Fortunately for the hard working Nivens, the Larder took off, proving popular with locals, foodies, families and day-trippers alike. 2012 saw an impressive extension added to the existing Larder, officially opened by MSP, Richard Lochhead. 1848 Design Store, a homage to Emma’s love of Scandi design, followed in 2018. “Twenty one years old is a milestone for adults, a coming of age, and it's certainly a milestone for our family business,” said Emma. “We’re very grateful to our loyal customer base for their unwavering support over the years. If you asked us what our greatest success has been, it’s the continual growth of the business while staying true to our values. From a simple idea to showcase our own vegetables, Loch Leven's Larder has grown into a thriving destination that supports a wide network of Scottish food and gift producers.” “We are equally proud of the culture we've created,” she continued. “Loch Leven's Larder provides a positive, welcoming, and inclusive environment where our team can grow, our suppliers can thrive, and our customers feel part of something special. Building a business that benefits our local community while championing Scottish producers is one of our major achievements. Customers at Loch Leven’s Larder come from all walks of life, from local residents who visit the Larder as part of their daily routine, to visitors from across Scotland and beyond who discover this special visitor attraction while enjoying their holiday. “Whether they're popping in for fresh vegetables, looking for a unique Scottish gift, or stopping to enjoy great local food, we aim to provide a warm welcome and an exceptional experience for everyone who visits,” said Emma. As it celebrates its 21st year, Loch Leven’s Larder has embarked on a PR campaign to put itself in the spotlight as one of Scotland's leading Farm Shop destinations. With food reviewers and lifestyle journalists enjoying familiarisation visits. “Sometimes you have to put your head well above the parapet. The farm shop sector is standing firm against cost of living increases,” said Emma. “Customers here are looking for quality, they want to shop local and support independent, and for that we thank them. We certainly won’t be resting on our laurels, looking to keep things as fresh as possible in terms of our food and drink offering. We are fortunate to have a very talented Head Chef, Brian Padmore, who does a fabulous job with our local produce, creating imaginative dishes, such as his current favourite, a dish of our farm grown Hispi cabbage, served with herby coconut yoghurt, masala dressing & pickled cabbage.” “We also have our own in house bakery, baking sourdough bread and signature sausage rolls that now have quite a following. A number of the lifestyle gift ranges that we stock in 1848 are exclusive to us in Scotland, such as Frida Feeling and Kohler. We also champion Scottish makers such as Marc Peters who is based in Glasgow, and Woolkind from Edinburgh.” “Events-wise, we are excited to be welcoming star of stage and screen, Caroline Quentin, to the Larder on Sunday 13th September 2026. A keen gardener and artist, she’ll be signing copies of her latest gardening book, “Drawn to Nature.” Emma went on to say that “like many businesses at the moment, our biggest challenge has been the continued rise in operating costs across every area of the business, from energy and transport, to staffing and raw materials.” “Successfully managing these pressures requires constant engagement from our management team, ensuring we remain agile, make informed decisions, and identify opportunities to improve efficiency without compromising the quality of our products, service, or customer experience. By staying closely involved in every aspect of the business, we can respond quickly to changing market conditions, support our team, and continue investing in the long-term growth and sustainability of Loch Leven's Larder.” With staff who have been with them since day one, Emma stated that she was particularly proud to see how her younger members of staff had developed their skills and confidence during this time with them. She finishing by saying: “As we reflect on 21 years, the business has grown in ways we could never have imagined, but the “field to fork concept” which first guided us, remains as central now as it ever was.” Related content: Review of Loch Leven's Larder Opened in 2005, and set in picturesque scenery on the Loch Leven Heritage Trail, near Kinross, with its own Parkrun route, children’s play area, and sensory garden, Loch Leven’s Larder is a popular day trip destination and stop off.

A new cocktail bar is set to shake up Edinburgh’s West End when it opens its doors to the public on Tuesday 15th September. Located beneath the city streets, ‘Understory’ is bringing an innovative ‘five-star dive bar’ experience to the capital, led by former Bramble manager, Sam Baxendale (39), and Rutland Hotel’s head of bars, James Grant (27). Sam has over 21 years’ experience leading some of Edinburgh’s top venues, including Monteiths and Bon Vivant, as well as five years running ‘World Top 50’ bar, Bramble. James has been at The Rutland for four years and was promoted to head of bars in 2026. He has competed in many UK-based drink competitions, including coming second place in UK Italicus and finalist in the NcNean, Jamesons, Sipsmith and Kilchoman cocktail competitions. Understory takes its name from the hidden layer beneath the forest canopy; a place where life quietly thrives below the surface. Expect rich and opulent colours and textures; and a dash of maximalist design with modern ambient lighting and neons. The cocktail bar is carved into historic vaults, with an on-site lab where the team will craft many of the ingredients behind the drinks menu from scratch. A rotating cocktail menu concept will be built entirely around nostalgia. The debut chapter, ‘Batch 01: Halcyon Days’, will draw on British childhood memories. The colours, flavours and aromas of penny sweets and half-remembered summers will be reimagined through contemporary but approachable drinks and a menu that doesn't take itself too seriously. Sam Baxendale, general manager for Understory, said: “We want Understory to become a part of Edinburgh’s hospitality culture - to be on people’s list when they think of what places to recommend.” James Grant, head of bars at The Rutland, said: “I’m excited to see this project come to life and share it with people. It feels like we’re making a bar for the right reason.” A bold and punchy small plates menu has been designed to match the ‘five-star dive bar’ vibe, complete with beef tartare and caviar served with crisps; barbecue corn ribs; and chicken tenders served with Champagne. A stone’s throw from Edinburgh Castle in the heart of Edinburgh’s eclectic West End, Understory is housed within the vaults of the historic Rutland building. The classic Edwardian landmark is also home to a range of other venues, including The Rutland’s boutique hotel rooms and apartments, The Huxley bar and Kyloe steak restaurant. Following a major £100,000 investment by Edinburgh-based Signature Group, Understory is expected to support 15 local jobs when it opens to the public in September. Mike Lewis, Director of The Rutland, which includes Understory, said: “We’re incredibly excited to be launching Understory after six months of developing what has been a real passion project for us. “We describe it as a ‘five-star dive bar’ — incredibly modern, innovative drinks without the fuss, underpinned by what we believe is the sometimes-forgotten art of genuine hospitality. “We’ve brought together an amazing team to create something exciting and different for Edinburgh’s West End, and I genuinely believe Understory will be one of the most exciting new bars in Edinburgh to open in 2026.” Understory is located at 1a Rutland Street, just a short walk from the West End tram stop, Princes Street and George Street. Understory will be open seven days a week from Tuesday 15th September. 4pm to 1am Sunday to Thursday, and 4pm-3am on Fridays and Saturdays. For more information about Understory, go to understorybar.co.uk and follow on Instagram www.instagram.com/understory.bar

Chefs Alan Keery and Sarah Baldry have created something special at Nàdair. Even at full tilt the room feels calm, shaped by minimalist lines, earthy tones and a service style that’s both slick and soothing. The interior brings the outside in and nods to the restaurant’s name, Nàdair, meaning nature in Gaelic. Nature is certainly in control on the night we visit when the rain is torrential, so Nàdair becomes even more haven-like. Then, fluffy focaccia bread arrives with creamy honeyed butter. Side plates and butter knives lean to a woodland theme. We feel comforted. For the first course I choose Crab that is sweet, shore fresh and served with diced Granny Smith apple (not at all tart) and razored slices of radish, while the garnish is a pattern of perfect sorrel leaves. It is a pristine and delicious work of art. For the main course, Eleanora enjoys Venison Tartare which is as rich as my crab is fresh. It is served with blaeberries provided by the restaurant’s forager. I forage for these wild fruits too and appreciate how fiddly they are. Eleanora comments on how a topping of crunchy shallots elevates the dish. Meanwhile, I eat Cod cooked to pinpoint precision and peak tenderness. It is served with a buttermilk sauce cut with dill oil. Alchemy happens when fish meets dill and a new flavour is born. It's classic for a reason. There are some crunchy brioche pieces and a nest of sea herbs for texture too. Eleanora has another rich dish of Chanterelles — she’s tasting autumn’s earthy notes while I’m enjoying the last of the bright summer. She thinks the mushrooms are roasted and that they could have been cooked more delicately, a small blip for her, but not one that dims her overall enjoyment of this dish that also contains pearl barley, Auld Reekie cheese and black garlic. A Japanese style milk bun is added to soak up all that luscious sauce. Greek Yoghurt, cherry and almond, for dessert tastes of a deconstructed, sophisticated Bakewell while Eleanora’s sweet and decadent Dark Chocolate is balanced by wild mint, crème fraîche and bramble. There are many things I love about this menu. For a start it reads like a roster of my favourite ingredients that are also seasonal, locally sourced, and foraged. Skill is applied not just to the produce itself but to the way familiar combinations are revisited and elevated. Sweet dishes also tap straight into childhood memories: that Bakewell; the blackcurrant jam and white chocolate ganache on the petit fours, echoing jam tarts and Milky Bars. Nàdair connects on a deeper emotional level. This à la carte Fringe special is a rare chance to experience Nàdair’s award‑winning, nature‑driven cooking in a more accessible format n than the normal tasting menu, showcasing the creativity that has earned it acclaim from The Scotsman, Condé Nast Traveller and The Catey Awards. Related content: New Wave Scottish restaurants Nàdair: 15 Roseneath Street, Marchmont, Edinburgh, EH9 1JH — 0131 6292322

“I want to inspire, not to dictate.” For Giovanna Eusebi, the force behind Glasgow’s most distinctive Scots‑Italian food dynasty, cooking is an act of memory, emotion and regional devotion. As she and her team craft a summer menu shaped by Lazio childhoods, Aeolian caper farms and Glasgow roots, Eusebi Deli reveals how a single founder’s spirit can guide a whole kitchen without ever overshadowing it “I want to inspire, not to dictate.” Of all the Scots-Italian food dynasties - think the Cardosis, Continis,Coias, Crollas, Giovanazzis, Sartis, and their various restaurants past and present - that of the Glasgow-based Eusebi family somehow stands apart. Perhaps that’s because it’s associated with just one person - Giovanna Eusebi, the passionate founder of the stand-alone, independent Eusebi Deli, founded in 2016 in Glasgow’s West End. She has spent a lifetime honouring her grandparents, who came to Glasgow during the First World War to open an ice-cream shop in Partick, and her parents, who in the 1970s opened a greengrocers shop in Shettleston in the East End, where she has a large production kitchen and bakery. Such is Giovanna’s hands-on commitment to bringing the authentic flavours and cultures of her homeland’s hyper-regionality, and especially memories of family meals in Lazio, that it’s easy to assume Eusebi Deli is a one-woman show. We sit down together the morning after I’ve sampled the La Dolce Estate menu (served by the ever-charismatic general manager Michael Prior) which celebrates the long, hot Italian summers remembered by Giovanna in a menu which confounds the clichéd superficial perception that Italian food is heavy and fattening. The summer menu offers a wide range of new, delicious, fresh and exceptionally light dishes - one of the highlights for me being the grilled Mortadella Skewers in lemon and oregano dressing. I put it to her that - Michael aside - Eusebi Deli and Giovanna are one and the same. “Ah, but I don’t do this all on my own,” she replies. “I’m here 100% but it’s not all Giovanna, Giovanna. Eusebi’s my spirit, my soul, my DNA, but my chefs take my Italian story to their hearts and present it to the table. I want to inspire, not to dictate. Every dish starts somewhere - ingredients, place, season, memory. I hope by sharing that it will inspire an idea for a dish.” Her new head chef is Kevin McCafferty, who came to Eusebi from some of Glasgow’s top restaurants including the Michelin-star Cail Bruich, plus Ox and Finch and Gamba, to take up his first head chef role here. He is working with development chef Zack Brotherton. “Kevin cares passionately about authenticity,” continues Giovanna. “He has a keen eye on detail. He has all the tools in the toolbox.” Is he bringing something new to the table? “It’s about learning a different type of cooking to showcase Italian regionality. Kevin’s not textbook, not a robot. His menu is a wee bit Giovanna, a wee bit Kevin, a wee bit Zack." Giovanna’s latest trip was to Aeolian islands, an archipelago of seven tiny islands north of Sicily. She visited Panarea, Stromboli, Ponza and Sapori, where there is a caper farm growing 100 varieties of caper. “I was overwhelmed by this farm, and tasted candy caper and ricotta ice-cream, which blew my mind,” she says. This experience inspired a caper-infused savoury cannoli at Eusebi. The watermelon dish, where the fruit is compressed by sous-vide and sliced with identical sized slivers of fresh, salty pecorino and dressed with green strawberries, mint and pistachio drizzled with sweet-sour agrodolce, is uplifting another example of Giovanna’s influence. It is inspired by childhood seaside holidays in her Italian ancestral home in Lazio: “It makes me think of the last swim of the long, hot day when we’d break open the watermelon that had been cooling in the seawater for hours,” she recalls. “The fruit was infused with a saltiness from the water, lending a unique flavour of the sea which has stayed with me ever since. “We’re not cooking from books,” she adds. “It all comes from emotion. People should get a sense of place when they eat here.” I get a surprise when I experience my own Proustian moment with a 500g T-bone Pork Chop from the charcoal grill. Sourced from Stobbs Farm in Hawick, its pure outdoor-reared flavour, with no spices or marinades but with a light caramelly BBQ char, took me back to my own childhood of special once-a-week meals. Served with a late-season stone fruit mostarda, a condiment associated with northern Italy, this was a triumph of deceptively simple Scots-Italian gastronomy. Naturally the team are already thinking about the autumn menu, and Giovanna is working with her chefs to develop a new ingredient which she calls Glasgow vine salt. This will be made from the red fragola grapes growing in her own garden from a cutting she took from her grandparents’ Lazio garden 25 years ago. “We’re dehydrating them to make a powder which we’ll infuse into the salt to put over fish,” she smiles with characteristic quiet enthusiasm. “I see my role as watering the plant, to see my team grow and develop in their journeys.” Related content: More Deep Dives * Eusebi Deli, 152 Park Road, Glasgow, G4 9HB. 0141-648 9999. Info@eusebideli.com

Fresh from a £100,000 glow‑up, The Blackbird returns with glossy new looks, punchy cocktails and boldly flavoured plates — proving itself a polished, playful Tollcross favourite that more than earns its place on any pre‑theatre itinerary. Edinburgh’s neighbourhood bar The Blackbird has unveiled a £100,000 glow‑up just as The King’s Theatre re‑opens across the road in Tollcross. The cocktail bar, kitchen and beer garden have all been refreshed, and the exterior now stands out in glossy burnt orange, with the blackbird graphic and signage sitting in sharp, striking relief. We visited on a Thursday evening to see what all the fuss was about, and it more than delivered. The Blackbird has always been a friendly, polished bar, but Liz and I were particularly impressed by the food and cocktails we sampled. We were seated on one of the new banquettes in the dining area with pop‑art touches, which made for a bright, inviting spot to settle in. Liz had already visited earlier in the week and recommended the 7PM in Palermo, made with Rémy Martin VSOP, Averna Amaro, pineapple, Sicilian lemonade, Peychaud’s bitters and cacao bitters. Tempting, but we decided to explore further. I ordered A Kind of Blue, a beautifully balanced mix of The Botanist Gin, St‑Germain, lemon, blueberry, basil and lemon foam. Liz chose the Cherry Swizzle, a rich and aromatic blend of Bacardi 4yo, Diplomatico Reserva Exclusiva, cherry, cacao and vanilla. The cocktails are well executed, creative and good value. We were there to eat too, and ordered three small plates and one main, quickly realising it was far too much food. Portions are generous and flavours are bold. My Monk Cheek Scampi with green olive tartare was chunky, robust and excellent, with a tangy tartare that lifted the whole dish. A lemon wedge would enhance it even further, but it still earns a solid 9 out of 10. It was so filling that I had to ask for a doggy bag for the Blackbird’s Caesar, made with chicken breast, bacon, anchovies, romaine, parmesan, croutons and house dressing. I ate it the next day and loved the long, lean, mouth-puckering anchovies, the large pieces of chicken and the crisp, boat‑shaped leaves. Liz ordered the Confit Duck with mango, watercress and maraschino cherries. The meat was rich but shredded, making it easy to eat, and the sweet, sharp, refreshing combination worked beautifully. We also tried the Coconut Fried Chicken with spiced peanut butter, which was moreishly Malaysian with sweet, nutty, fiery flavours. I finished my evening on a particularly high note with the Daisy Chainsaw: Hendricks, Gin Mare, Cucielo dry vermouth, honey, clementine, sage, aquafaba. I do have a preference for egg whites rather than AF but this was still a beautiful drink that reminded me of lemon (citrus) meringue pie. The food and cocktails are very well‑priced, making The Blackbird an affordable and appealing alternative to a restaurant visit in these cost‑of‑living times. I’m already planning a return trip for the House Frozen Martini. If you’re heading to The King’s or the Cameo, The Blackbird is an excellent choice to factor in. Related content: Bars and Bar Food The Blackbird: 37–39 Leven Street, Edinburgh, and is open seven days a week from 12pm until late. The Beer Garden and Terrace

A riotous romp through oysters, cocktails and sheer burger bliss, as the Social Bitches sink their teeth into Calfreezy and Hawksmoor’s limited‑edition BURGURR — a gloriously indulgent creation where every element is dialled to perfection, and restraint is left firmly at the door Much as these Bitches love a little fine dining, and a bucketload of fizz, the promise of the ultimate burger is just too much to resist. So, here we are - napkins at the ready - about to have our say on a collaboration between burger-obsessed YouTuber Calfreezy and Hawkmoor’s Executive Chef Matt Brown. Its saucy name: the BURGURR! Though not wishing to shoot one’s load in the second paragraph, we’re easing ourselves in with Jersey Rock oysters and many a cheeky Pina Colada. OOSH. Fabulously strong and wonderfully creamy, we are LOVING this cocktail. Our only suggestion for improvement? Placing it in an actual coconut, next to a sun-drenched infinity pool, and having it served by a ridiculously good-looking, rather shirtless waiter. But we digress, in more ways than one. For now we’re thinking it would be a tragedy not to try a few starters en route. So alongside a cheeky Vinho Verde, we’re diving into a wonderfully punchy salad of Smoked Mackerel with new potatoes & horseradish. Equally as joyful is the Potted Beef & Bacon, which you’re invited to liberally spread on to Yorkshire pudding, then bathe in a rich, dark, onion gravy. Delicious, decadent, and dopamine-inducing - we’re big fans. Which brings us, finally, to the main event: THE BURGURR - a glorious and limited edition, boasting two dry-aged beef patties, American cheese, smoky streaky bacon, gherkin, and raw white onion, brought together in a soft milk bun. Yorkshire Pudding with Potted Meat And it comes complete with beef-dripping fries, boasting perfect seasoning, plus a highly recommended peppercorn sauce. Two bites in, we’re dangerously close to declaring: FIVE STARS. DING DING DONG! Because seriously, there’s been an extraordinary amount of thought into this thing. The milk bun is both pillowy, yet strong enough so that it doesn’t disintegrate half-way down one’s designer blazer. The beef beautifully tender. The bacon generous, with exactly the right amount of crisp. The gherkin chopped, so you have zing throughout, rather than one aggressive burst. And the burger sauce? A triumph of tang. Best of all, unlike so many modern monstrosities, it can actually be eaten with your hands. No compulsory deconstruction. No sauce running down both arms. Just a generous, beautifully balanced burger that - as nature intended - fits into the formidable mouth of a Social Bitch. Although utterly satiating on its own, we somehow manage to carry on. Squeezing in yet more wine, plus the gorgeous 20th Birthday Cake with Cru Virunga chocolate, hazelnut ganache, and oodles of cream. As well as heavenly Spiced Pineapple & Mango Pavlova with tequila sauce. Both worthy of applause. But our main reason for rapture is most definitely the Burgurr. What Matt & Calfreezy have created is indulgent without being ridiculous. Its every component is perfectly curated, and the sum of its parts exceptional. These burger-loving Bitches salute you! Related content: Hawksmoor - 23 West Register Street, EH2 2AA Mon - Sat 12-10pm / Sun 11:45am - 9pm The BURGURR is limited edition, £25 with beef dripping fries

For years, Woodlea Stables in Crossgates, Fife was a small operation and the kind of place where great sourdough drew word-of-mouth and weekend queues. Today, under the stewardship of Raymond Fagan and his wife Michelle, Woodlea has grown into a full farm shop and café without losing that homestead feel. The setting is rolling Fife farmland; the welcome is warm; great food made with local ingredients is the focus. Raymond is an enthusiastic cook with a background in finance, and when you speak to him you hear the European travelogue behind his dishes, especially Spain. When I chatted with him one Saturday morning, he poured me freshly made horchata; an exciting alternative to your usual hot beverage and indicative of an adventurous kitchen mindset. His themed BYOB evenings have become a local fixture, and eventually I made it to one: a Saturday-night tasting menu built around films. For £45 you get around ten tapas‑sized courses, generous, sociable, and full of imagination. The menu opens with Woodlea’s staples: focaccia and sourdough, plus a disc of heady truffle butter. Then the film references begin. A Clockwork Orange: a deep, offally, umami‑rich chicken parfait with orange demi‑glace gel. Anchorman II — Chicken of the Cave: wings lacquered in hot cherry sauce. Jaws: salmon rillettes with caviar and that criminally underused herb, tarragon. Ratatouille: or rather its Mediterranean cousin, caponata — aubergine, celery, onions, tomatoes, olives and capers, tasting unmistakably of Sicily. Cocktails follow the cinematic logic: martinis (stirred) and White Russians, naturally. Then comes spaghetti and meatballs with a cloud of Parmesan espuma; a Big Kahuna Burger brightened by a natural citrus “sprite” that cuts through the fat; a grilled cheese stacked with mozzarella, Comté and cheddar; and finally, puddings. What stands out in Raymond’s food is the quality of the ingredients, almost all local; the attention to detail; and the imagination that can only come from someone who genuinely loves food and wants to share that love. Perhaps that’s why the menu feels so generous. It's priced for the community. It was a brilliant evening where the theme becomes half the fun and the conversation flows because everyone is in on the joke. I only wish I’d had the foresight to dress accordingly. My friend Lesley did: she arrived head‑to‑toe in green, a nod to Shrek. Before Raymond had even finished the dishes, I was already asking about his next themed dinner. He mentioned football, and instantly you could see the possibilities: pies, scouse, Bovril — the kind of hearty, nostalgic flavours that feel exactly right for an autumn tasting menu.