Crafted in the heart of Speyside using hand-foraged Celtic botanicals and the world's only working Copper Berry Chamber, Caorunn Gin has become one of Scotland's most distinctive and celebrated premium gins. For a nation renowned for its whisky, Scotland has also become a powerhouse in the world of gin, and few brands capture the essence of the Highlands quite like Caorunn Gin. Crafted at Balmenach Distillery in Speyside, Caorunn has built a reputation for combining traditional gin-making methods with uniquely Scottish botanicals, creating a spirit that stands out in a crowded market. Launched in 2009, Caorunn Gin is distilled in small batches using a blend of six traditional gin botanicals and five Celtic botanicals that are locally sourced and hand-foraged. These include rowan berry, bog myrtle, heather, dandelion and Coul Blush apple, all of which contribute to the gin's fresh, aromatic profile. The name "Caorunn" itself comes from the Gaelic word for rowan berry, one of its signature ingredients. What truly sets Caorunn Gin apart is its use of the world's only working Copper Berry Chamber. This unique piece of equipment allows alcohol vapours to pass through the botanicals slowly, extracting delicate aromas and flavours that create a crisp, balanced and exceptionally smooth gin. On the palate, Caorunn delivers bright citrus notes, floral aromas and gentle spice, balanced by subtle fruit characteristics from its Highland botanicals. Its refreshing style has made it a favourite among gin lovers looking for something distinctly Scottish. The recommended serve is simple yet effective: plenty of ice, premium tonic water and a crisp red apple garnish. We use local orchard apples Chez Bite. Today the range includes expressions such as Blood Orange, Scottish Raspberry, Highland Strength and Cask Aged, each offering a different take on the distillery's signature style while maintaining the character that has made the brand so successful. With its roots firmly planted in Speyside and its eyes on the future, Caorunn Gin continues to showcase Scottish innovation, craftsmanship and a deep connection to the natural environment that inspires every bottle. The Perfect Caorunn & Tonic Ingredients 50ml Caorunn Gin 150ml premium tonic water Plenty of ice 1 crisp red apple, thinly sliced Method Fill a large copa or gin glass with ice. Pour in the Caorunn Gin. Top with chilled tonic water. Garnish with thin slices of red apple. Stir gently and serve immediately. The apple garnish enhances the gin's natural fruit notes and creates the signature Caorunn serve. Autumnal Suggestions. Campfire Sling • 50ml Caorunn Classic Gin • 30ml Orange Wine • 15ml Fresh Lime • 15ml Honey syrup • 2 Orange blossom Method Shake all ingredients together• Garnish with seasonal berries Fireside Twist • 10ml Caorunn Classic Gin • 30ml Rhubarb • 10ml Aperol • 10ml lemon juice • Soda Water Method Add all of the ingredients aside from the soda water to a cocktail shaker and shake. Double strain into a large wine glass with cubed ice and top with soda water. Golden Leaves Royale • 20ml Caorunn • 25ml Apple juice • 15ml syrup • 50ml Champagne Method Add the gin, apple juice and syrup to a cocktail shaker with ice Shake vigorously and strain into a chilled flute glass. Alternatively, add all your ingredients to a glass filled with ice and stir gently for a minute. Top up with Champagne and garnish with a slice of apple. Caorunn Gin is available at Tesco, Sainsbury’s, Morrisons and Amazon, as well as via Caorunn’s website (RRP £30).

One invitation, three pasta dishes and a merch slogan that feels personally targeted. Bronwyn Ely discovers why The Carb Club's joyful, carb-fuelled street food pop-up instantly feels like finding her foodie soulmate. You know when you meet a person and instantly click? You laugh at the same jokes. You finish each other’s sentences. Well, have you ever had that with a restaurant? I have, as of last Thursday when I was invited to The Carb Club. When I received the invite, my actual reply was “You had me at carbs”. Owned by the lovely Mark and his talented team, this roving pop-up street food business is powered by pasta and creativity. Have you ever had Italian Sushi – creamy buffalo mozzarella, pesto and sundried-tomatoes, hugged by a layer of delectable prosciutto – eaten with breadstick chopsticks? Well, I have. And it won’t be the last time, that’s for sure. And don’t even get me started on how fresh the cherry tomatoes are in the Caprese we devour. With our entrees sorted, it’s time to peruse the main menu. There is something for all three of us. Matilda, my vegetarian friend, is drawn in by the Fresh Pesto, smothered in Parmesan of course. Victoria, my friend who I discovered that evening doesn’t even like pasta (what), absolutely smashes a bowl of the Pepper Bomb, the double cream, garlic, pork sausage and genreous topping of Parmesan calling her name. She is just as surprised by her obsession with this dish. And finally, I can’t go past the classic Sugo – rich, slow-cooked tomato sauce on a helping of delicious penne, topped with a pinch of basil. A classic for a reason. The best part? They don’t skimp on the portions! What I love about The Carb Club is you never know where they’ll be. Actually, that’s a lie – they’ll be at Edinburgh Street Food in November, and what do you know, that’s right by my house. Based in the Scottish Borders, they roam around Scotland and are available to hire for events. You can use their ‘live location’ on their website to track them down! The Carb Club doesn't just feel like a business, or a restaurant. It instantly feels familiar, a place where I can be myself and have a laugh with new friends. They are an LGBTQ+ founded business and Mark is all about being radically inclusive, something I know immediately upon meeting him. I’ve never spent so long chatting with a proprietor before – not only was he lovely, but his passion for his business, for quality and for pasta shines through. And the moment I spot Mark’s business card with the phrase “Fill me with pasta and tell me I’m pretty”, I ask him how he knows my motto. He turns to show me the same beautiful words scrawled on the back of his t-shirt and that is when I discover they have a merchandise shop too – I’ve already ordered mine.

Pho & Roll, the family-run Vietnamese restaurant that first won over diners at its Stockbridge restaurant, has confirmed that its Jeffrey Street site in Edinburgh's Old Town will become a permanent venue following a successful festival pop-up. Mrs Bite visited with foodie friend Eleanora and discovered a competitively priced restaurant that works equally well for a leisurely feast with friends or a quick lunchtime stop for its bestselling dish: a steaming bowl of fragrant phở, simmered overnight. The food is comforting and satisfying while feeling fresh and nourishing. Across the menu, flavours range from spicy, herbaceous and citrusy to umami-rich, sour and fermented, creating dishes that hit all the right notes whatever the season. Now that the pop-up is becoming permanent, the Jeffrey Street restaurant will close for a full refurbishment from Monday 12 October, reopening in mid-November as a two-floor Vietnamese restaurant. The pop-up will continue trading until Sunday 11 October. The renders suggest the light green walls that greet us on our visit will be replaced with warmer, earthier brown tones. Combined with improved lighting, the refurbishment should give the space a more established restaurant vibe. The Pho & Roll story began with founder Bau Pham, who has called Edinburgh home for most of the past decade. His first restaurant, the original Pho & Roll in Stockbridge, opened in April 2026 beside the Water of Leith. It was his way of giving back to the city that welcomed his family while sharing the food, warmth and hospitality of Vietnam. Bau's brother, Thinh Pham, is taking the reins at the Jeffrey Street branch and said ahead of the refurbishment: "We only meant to pop up for the festival, but the response has been overwhelming. People have crossed the city for our phở and come back the next day for more. Making Jeffrey Street permanent felt like the only thing to do, and we can't wait to welcome everyone back into a space that finally does the food justice." Everything is still made the way it would be back home, with fresh produce sourced daily, natural flavours, no MSG and no shortcuts. Traditional slow cooking is at the heart of the menu. The abundant use of fresh ingredients and herbs shine in every dish we taste. We begin our meal with Mekong Treasure, fried dumplings filled with prawns and chives, served alongside a sesame vinaigrette and pickles. We also sample the Autumn Garden Salad, packed with crunchy vegetables, peanuts, mint and lime, and Scallops served with a caramelised soy reduction and wasabi cream. The starters are by turns comforting and exciting and the scallops, served in elegant white ceramic spoons, deliver a creamy, luxurious mouthfeel. For mains, I opt for the Golden Season Curry, a vibrant combination of autumn vegetables, coconut, peanuts and lemongrass topped with thick slices of Crispy Chicken Steak. The portion is so generous I can’t finish it. At just £13.50, it’s a steal. Across the table, Eleanora tucks into a Mekong Bowl, while we round off the meal with sticky rice, fresh fruit and fortune cookies. Eleanora's fortune advises her to roll up her sleeves for success, while mine promises that luck is on its way. Pho & Roll is certainly a lucky find for Edinburgh food lovers and I can't wait to return to sample everything I don't have room for this time around. Especially the signature Pho and Banh Mi Roll of course. Find Pho & Roll at 15–19 Jeffrey Street, Edinburgh, EH1 1DR. Follow @phoandroll.edinburgh on Instagram and visit phoandroll.co.uk for more information.

The Scotch Malt Whisky Society has launched two limited-edition whiskies inspired by the autumn equinox, celebrating the changing seasons with contrasting light and dark drams and a programme of immersive whisky experiences in Edinburgh. The Whisky Equinox from The Scotch Malt Whisky Society (SMWS) takes its inspiration from the autumn equinox – the exact moment when day and night are equal in length (this year, at 1:06am on 23 September). To mark the occasion – the start of autumn, and for many the whisky season, when sitting in front of the fire with a dram is increasingly appealing – the SMWS brought a few of us together in their members’ rooms on Queen Street to introduce their two new whiskies, reflecting light and dark. Madeleine Schmoll, European content manager, explains more: “Whisky is a drink for all year round, but it is in autumn and winter that people reach for it most. We wanted to mark that moment properly, and the autumn equinox is where it happens, the day the year tips towards its darker half. The society has always been about bringing people together over a shared dram.” Part of SMWS’ mission is to make whisky more accessible so events like these introduce us to the SMWS in interesting ways. This evening’s event, for example, included a gong sound bath from Jo McCoy at Blissness: lying savasana-style on blankets, Jo plays gongs at different frequencies to encourage relaxation and stress release. Afterwards it was time for a celebratory speech and poem from Madeleine, combining ceremony, whisky tasting and reflection – a symbolic nod to the changing season. So, without further ado, the SMWS’ two new 35cl whiskies are … Spice it up after dark A richer whisky for the longer evenings. ABV: 60.9% Region: Highlands Age: 11 years Tasting notes Riesling spritz in the sun A lighter option for the daylight hours. ABV: 57.7% Region: Speyside Age: 12 years Tasting notes Light side, dark side: an autumn equinox whisky journey In the spirit of bringing people together over a whisky and through shared experiences, the SMWS holds various events throughout the year, including for Christmas, Hogmanay and Burns Night. The next event to celebrate the autumn equinox – “Light side, dark side: an autumn equinox whisky journey” – is on 15 October at SMWS on Queen Street. This is your chance to taste six drams, featuring both lighter and richer whiskies, with dinner included. More info here. Contact details 28 Queen Street, Edinburgh EH2 1JX 0131 220 2044 Opening hours (Queen Street) Tuesday and Wednesday: 12pm to 11pm Thursday to Saturday: 12pm to midnight Sunday: 12pm to 10pm Photography: Emilia Barclay for The Scotch Malt Whisky Society

Ottolenghi Edinburgh hosted its exclusive preview at 92 George Street, ahead of its official public opening on Friday, 2 October 2026. The event saw a massive turnout of the capital's food elite and notable figures—including author Ian Rankin and broadcaster Kirsty Wark—descending on the newly renovated New Town premises. The atmosphere was electric as Ottolenghi and Skye-born Executive Head Chef Neil Campbell addressed the room from the venue's staircase. Ottolenghi spoke emotionally about the intense team effort behind the quick transformation of the old Italian restaurant Ragù, noting a personal full-circle moment after first falling in love with the city during a university exchange programme back in the 1990s. The newly transformed space captures a vibrant Mediterranean aesthetic, leaning into a design that immediately sets a welcoming tone. There are bold red pillars, a distinct back bar featuring funky contemporary lighting, and an exceptionally attractive private dining space. In true Yotam fashion, the chef's reverence for fresh ingredients was front and centre; dramatic, candlelit arrangements (resembling Dutch still-life paintings) of raw kohlrabi, carrots, beetroots, and fennel were staged throughout the room. Managing this packed, high-pressure launch crowd was a front-of-house team that proved to be effortlessly professional and friendly. This sense of genuine hospitality extended directly from the chef himself; Yotam was highly present, modest, and engaged throughout the proceedings. He spoke passionately about his commitment to working closely with local staff, artists, and producers, emphasising that he had no intention of simply "landing in Edinburgh from London" without roots. This dedication to local integration was tasted immediately on the floor as a steady rotation of tapas-sized canapés showcased how the brand's signature, flavour-driven Middle Eastern flavours seamlessly blend with Scottish produce. The absolute showstopper of the evening, however, was Yotam's personal recommendation. When Mrs Bite asked him which single dish shouldn't be missed, the chef pointed to the smoked haddock, potato, and fennel bake, slow-cooked in a clay pot and finished with a rich lemon butter sauce. Sampled in small teaser portions, the dish is an absolute triumph—smoky, comforting, and deeply delicious—proving beyond a doubt that this exciting new venture is going to live up to its sky-high expectations when it officially opens to the public on Friday, 2 October 2026. Ottolenghi - 92 George Street, Edinburgh, EH2 3DF - 0131 388 1888

Two of Scotland's finest craft butchers are celebrating after being crowned national champions in the latest Scottish Craft Butchers competitions. Family butcher Hugh Black & Sons has been named Scottish Beefburger Champion 2026, while S. Cronnie Family Butcher in Newton Stewart has secured the title of Scottish Black Pudding Champion 2026. The awards recognise some of the country's best independent meat producers and showcase the skill and craftsmanship that continue to underpin Scotland's butchery sector. Hugh Black & Sons, which operates 13 shops across central Scotland from Cambuslang to Lochgelly, impressed judges with a hand-crafted beefburger made using brisket and chuck cuts. The company, which employs around 170 people across its retail and production operations, said the award reflected the dedication of staff throughout the business. Director Hugh Black described the win as one that had long eluded the business. "This title has always eluded us and we're absolutely thrilled to win it for all our staff and our customers," he said. Meanwhile, one of Scotland's smallest black pudding producers pulled off a notable upset in the Scottish Black Pudding Championship. S. Cronnie Family Butcher, a family-run business in Newton Stewart, produces just 20lbs of black pudding each week but secured the national title on the product's first competitive outing. Owner Steven Cronnie said the win was "a dream come true". "A wee country bumpkin like me beating some of the best-known butchers in Scotland, it's terrific," he said. Cronnie's black pudding was praised by judges for its balance of flavour and texture, while the butcher attributes part of its success to using pork fat and a carefully developed recipe unique to the business. The latest titles highlight the breadth of talent across Scotland's independent butchery sector, from one of the country's largest family-owned butcher businesses to a small rural producer competing on a national stage. Gordon King, Executive Manager of Scottish Craft Butchers, said both winners demonstrated the quality and passion found within the industry. The organisation noted that success in national competitions is increasingly driven by attention to detail, quality ingredients and traditional hand-crafted production methods, regardless of the size of the business. For consumers, the awards offer a guide to some of the country's standout products, whether that's a championship-winning burger available through Hugh Black & Sons' network of shops or a black pudding crafted in small batches in Newton Stewart. Both champions are now expected to see increased demand following their national success.

Can some of Tuscany's most celebrated wines elevate an already impressive churrasco experience? Diana Turner heads to Fogo De Chao to find out. If you’re a fan of BBQ, you’re probably familiar with Fazenda, now Fogo De Chao, and its Rodízio style churrasco served at your table. Despite no discernible change to the restaurant or menu since becoming part of the Fogo group, the restaurant has branched out into special events showcasing the food alongside paired wines. I was lucky to attend the five-course Tuscany Wine Dinner, which featured some high-profile Super Tuscans (wines that are blended and not exclusively made with grapes that are indigenous to Italy) and was excellent research for next year’s Tuscany holiday plans. The atmosphere is informal and relaxed as each course appears before us, while the company’s wine expert Richard Pickles provides a nice introduction to each wine, without overdoing the ‘learning’ portion of the evening. The first course is a combination of sides that are available on the restaurant’s menu: Croqueta de Asado, Bolinho de Bacalhau and Wagyu Scallop. These are paired with the 2022 Leonia Brut Frescobaldi Sparkling Chardonnay, the light, buttery fizz both complementing and elevating the rich dishes. ‘Deconstructed’ Prawn Cocktail was next – a slightly different take on a classic, but it is nice to choose our own accompaniments to the juicy shellfish, including hot sauce. The Pomino Bianco, Frescobaldi, Chardonnay is the paired wine, a fresh, blended wine without any Chardonnay oakiness, but probably the least memorable drink of the night. The third course is where the Rodízio style kicks in, with large cuts of meat brought to the table for slicing. We enjoy Grilled Halloumi Cheese, Criollo Sausage, Chicken Thighs and Lamb Picanha, and the wines get more serious, with two options to try. The first is the 2021 Il Nero di Casanova IGT Sangiovese di Toscana, La Spinetta, a light and fruity option that is a good match for the cheese and chicken, while the bolder Il Poggione 2020 Brunello di Montalcino is a great accompaniment to the sausage and lamb. For the penultimate course, the quality of the cuts and the tipples step up. To adequately stand up to Beef Picanha, Beef Fillet, Beef Alcatra and Beef Ribs, we have the 2020 Il Blu Rosso di Toscana Organic, Brancaia, an 80% Merlot variety, and the 2012 Tignanello Antinori – undoubtedly the most expensive and the standout wine of the night. Both wines are complex and structured with robust tannins, but really soften alongside the heavy, rich proteins. Despite generous servings of meats, sides and wines, we have no trouble wolfing down the restaurant’s version of a Torta della Nonna to finish. While the price point of £75 per head certainly wouldn’t fit into the remit of The Frugal Foodie, it was brilliant value for an evening of excellent food plus a crash course in Super Tuscans, and I will certainly be keeping my eyes peeled for future events. Related content: South American Steak Fogo De Chao, 102 George Street, Edinburgh, EH2 3DF - T: 0131 215 1234 Opening hours: Lunch Mon – Sun: 12:00 - 15:15 Evening Sun – Thu: 15:30 - 21:00, Fri - Sat: 15:30 - 22:00

One of Scotland's most celebrated restaurants is up for sale after almost 12 years, but chef-owner Pam Brunton insists Inver remains a thriving business. Cate Devine speaks to the pioneering chef about family, the future and why now feels like the right time to move on. The food at the award-winning and highly acclaimed Inver restaurant, the impossibly picturesque former crofter’s cottage and boat store on the shores of Loch Fyne overlooking Old Castle Lachlan, has long been celebrated for, as chef herself puts it, her “reimagining Scottish tradition through fermentation and fire” and “showcasing local ingredients foraged from the hills and woods, seafood hauled from the loch, and produce grown and raised by friends and neighbours”. All infused with global culinary influences gleaned from stages at the likes of Noma in Copenhagen under Rene Redzepi, Fäviken in Sweden, De Wulf in Belgium, London’s Sugar Club under New Zealand chef Peter Gordon, and Mju under Japanese chef Tetsuya Wakuda. Dishes on the current menu, such as cucumber and gooseberry broth, cuttlefish with lardo and fennel, Arbroath smokie and kelp, mussel crumpet and flowering kale, illustrate her brilliant culinary creativity blended with the eco-conscious sustainability that attracted Scotland’s first Green Michelin Star (an accolade now renamed as Mindful Voices). Such is Inver’s reputation that it has just been awarded 4 AA Rosettes, which the AA says places it among the very top in the UK and Ireland. Four rosettes, explains the organisation, recognises “a kitchen that operates at an exceptional technical level with ambition, creativity and refinement in equal measure … showing originality while maintaining balance and clarity”, adding that “Four Rosettes are awarded sparingly, reflecting the rarity of this sustained level of excellence. It’s fair to say that Inver is one of Scotland’s most treasured and sought-after culinary experiences. Which might explain the outpouring of shock and bewilderment at the news that chef Pam Brunton and partner Rob Latimer, co-owners of Inver, are selling their business after almost 12 years. I’m old enough to have learned that nothing in life stays the same forever, but all the same I’m curious to know more. Is Inver another victim of the challenges in the hospitality industry in general? “We’re not selling because the business isn’t working - quite the opposite,” is the first thing a decidedly buoyant chef Pam Brunton tells me when we speak. “We still absolutely have all the energy and all the love, love, love for this, for producing such an excellent thing. But life is calling us in different directions. Families who need more attention, parents getting older ..”. The good news is that, barring “a surprise offer we can’t refuse”, the pair have given themselves a long lead time which means that in all probability they will be operating into next year and even potentially beyond. There will be eight years left on the 10-year lease come Spring, a pragmatic element in the decision to announce the sale now. “We don’t imagine we’ll sell immediately as it can take months or years to sell a business and we’re already looking at a variety of things for next year like collaborations, different people coming on board, different staffing structure. Normally we start that process in November. “Restaurants and food are incredibly emotional spaces to operate in, as they become deeply personal for diners and for us - which is the joy. “All facets of life come through this restaurants, from birthdays, anniversaries, memorials. Food has such a significant role in people’s lives. So we thought that if we give everyone a year or so to give them the time to come and say goodbye, maybe it will mitigate things. We certainly didn’t want to put ourselves in the position of needing to go right now.” Is there sadness in the decision? “Of course there’s sadness but at the same time it’s fun watching this play out, wondering what will happen to Inver next. We think it may go even higher fine-dining, or it may go down the path of a simple food offering with lower staffing costs.” I try to press her on her own future plans by asking if she plans to keep on cooking, perhaps elsewhere. Turns out she’ll stop cooking “for a wee while, but not completely after 30 years of doing it”. A second book to follow her acclaimed debut Between Two Waters - Heritage, Landscape and the Modern Cook, published by Canongate in 2024, is a more immediate prospect. “Rob and I have known this isn’t forever, so it was really about ‘when is this going to stop?’ None of this is about the business not working. These are not buoyant times for the industry but at Inver the ends are meeting. Much of our decision has been pragmatic as well as personal.” And with that, the dynamic pioneering chef and author from Carnoustie, who has just turned 50, must run as she has to deal with a renewed cascade of requests and meetings and of course prep. Meantime all eyes are on the future for this unique talent who writes that she has “eyes in the back of my head, up my nose, in my ears and in each of the tips of my fingers”. * Inver Restaurant, Strathlachland, Strachur, Argyll & Bute, PA27 8BU. +44 (o) 1369 860537.

New life has been breathed into a forgotten Royal Mile close with the opening of a new aparthotel, café-bar and takeaway food stop. Cooper’s Close, formerly home to the Holyrood Brewery in the 19th century, now houses the Stay Hush aparthotel, the second in the city following an opening in Castle Terrace. On the ground floor is Mile Yard, a cosy café bar serving breakfast, coffee and pastries and drinks to both guests and non-guests. The venue’s newest offering is Pocca – highly stacked, Instagram-worthy, Italian focaccia sandwiches. The generous pockets are served Tuesday to Saturday 12pm-3:45pm for £10-13 each. On our visit, the bar is bustling and we settle into a corner with a glass of wine to peruse the extensive menu. While meatballs with marinara sauce and smoked salmon with cream cheese are tempting, I opt for the Deli Drip: mortadella, mozzarella, crispy chorizo and rocket, while my friend chooses the special, Hot Minute: Chianti beef ragu, teriyaki sauce, Red Leicester, truffle mayonnaise, Parmesan. It seems an odd combination to me, but she says it works. The company values local and artisan producers and this definitely comes through in the quality of the ingredients. We also got to try some of the baked goods and the banana loaf and brownies were exceptional. Deli Drip Inspired by this desire to partner with local producers and the building's former identity as a brewery, the owners have partnered with Leith favourites Pilot Beer, with several options on tap as well as their own ‘Stay Hush’ ale. The hotel also champions local artists and small magazine publishers with inclusion in its rooms, and features toiletries from North Berwick creator Laura Thomas. With plans to host vinyl nights and DJ sessions, Mile Yard is likely to become a popular new hang out, bringing a new life to this hidden historical corner of the city. STAY HUSH Royal Mile, Cooper's Close, Edinburgh, EH8 8PA https://www.stayhush.com/mile-yard-pocca/

Islay’s first rum distillery has secured a coveted 3‑star Great Taste award for its Barrel Aged expression, completing a run of major international honours and marking a bold new chapter in the island’s world‑class distilling story. Crafted at the restored Old Lemonade Factory in Port Ellen, The Original Islay Rum blends Caribbean technique with Atlantic influence to create a spirit that is unmistakably shaped by Islay. The Islay Rum Distillery has achieved one of the highest honours in food and drink, securing a prestigious 3‑star award for The Original Islay Rum Barrel Aged at Great Taste 2026. Of 15,038 products entered this year, only 2% earned the top rating, placing this young distillery among the most exceptional producers worldwide. Judged blind by more than 500 chefs, buyers, writers and retailers, Great Taste is renowned for its rigorous standards. Judges praised Barrel Aged as “astonishingly exciting”, noting its coconutty, toasty sweetness, smoky oak depth and a finish that is “balanced and lengthy… an exquisite rum.” The award completes a remarkable year for Islay’s first rum distillery, following Double Gold at the San Francisco World Spirits Competition and Gold Outstanding at the International Wine & Spirit Competition, both scoring 98 points. This success marks a bold new chapter in Islay’s distilling story. The Original Islay Rum, launched in 2022, is the first rum ever produced on Scotland’s most famous whisky island. Crafted by The Islay Spirits Company, it extends Islay’s world‑class spirit heritage into a new category, blending Caribbean distillation techniques with the island’s rugged Atlantic environment. The result is a rum that is elegant, bold and unmistakably shaped by place and terroir. . At the heart of the distillery is head distiller Ben Inglis, who grew up surrounded by whisky but was captivated by rum. Together with Brian and Andrew Crook of The Vintage Malt Whisky Company and Caroline James, he transformed the 1959 Art Deco Old Lemonade Factory in Port Ellen into a working distillery. A unique copper pot and twin retort still achieves a triple‑distillation effect in a single run, producing a high‑ester spirit defined by slow Scottish maturation, coastal salinity and ex‑peated whisky casks. The distillery’s portfolio reflects this innovative approach: Geal, a pure single white rum; Barrel Aged, matured in ex‑Islay whisky casks; and Peat Spiced, crafted with orange, ginger and cacao nibs smoked over peat. Sustainability underpins every stage of production, from renewable electricity to closed‑loop cooling and pot‑ale reuse. Caroline James said the 3‑star award proves “the liquid speaks for itself,” while Inglis added that Barrel Aged “could only come from Islay.” With international acclaim and a growing visitor presence, The Original Islay Rum is forging a new future for island distilling, one that both honours tradition and charts an entirely new course. The Islay Rum Distillery, Port Ellen, Isle of Islay Website: www.islayrum.com Email: info@islayrum.com Telephone: 01496 300 300

Indian cuisine has shaped Scotland’s culinary story for decades — from Khushis in 1947 to the legendary Shish Mahal, where Chicken Tikka Masala was created. Today, refined regional cooking is in the spotlight, with restaurants across the UK elevating Indian dining to new heights. Celestia stands confidently in this lineage. Mohammed Abbas’s cooking is assured. Enjoy dishes such as Dakshni (southern-style) Paneer stuffed with nuts and ginger, Kerala chilli garlic prawns, or Lamb Biryani fragrant with saffron. Desserts show the same finesse. See the full menu here Bite can confidently recommend this restaurant and is pleased to bring readers the following autumn offer: Sunday BYOB (Until 25 October) For a limited autumn window, Celestia invites guests to enjoy Sundays at a gentler pace. Take a favourite bottle and linger over the restaurant’s modern Indian menu. Available Sundays only, until 25 October. Corkage only £3 per bottle. 20% Off When You Spend £50 Throughout autumn, Bite readers can enjoy 20% off their food bill when they spend £50 or more. It’s an invitation to explore Celestia’s signature dishes with a little more freedom. Food only Monday - Saturday. Note offers cannot be combined. Celestia: 8 Eyre Place, Edinburgh EH3 5EP - Tel: 0131 287 2914 Book here

Café Royal is marking its bicentenary this December as Edinburgh’s iconic venue for oysters. Back in 1826, bivalves were ten a penny, or rather, pennies a dozen, and a working‑class staple. The site was a run‑of‑the‑mill tavern and oyster bar until the late 19th century, when it was refurbished into the Victorian splendour we know today, complete with Royal Doulton tiled murals, a circular bar, and that signature mix of mahogany, brass and stained glass. The makeover cemented Café Royal as a fashionable haunt for the city’s suited‑and‑booted, but today it’s once again a democratic mix of folk from all walks of life. General manager Michael Eaton said the anniversary marks “an extraordinary moment” for the institution, and a series of themed dining events will run throughout 2026. Alongside Edwardian, Georgian and Victorian menus, part of the wider birthday celebrations, there is a set heritage menu, and this is what we were invited to taste. Our meal showed that the Auld Alliance between France and Scotland, forged in the 13th century and felt for centuries afterwards, still shapes the way Scotland cooks and eats. French influence lingers in technique, presentation and a simple respect for fish and seafood. Our starter is Oyster Soup with Cod Brandade, a decadent bowl of rich, velvety broth with a swirl of herb oil, skinny, salty samphire and a single fried oyster as garnish. A heavenly homage in a bowl. The main course is whole lemon sole (a member of the flatfish flounder family), served on the bone for deeper flavour and that buttery‑sweet texture only on‑the‑bone cooking delivers. It comes in a classic Sauce Véronique, white wine, cream and grapes, light, gently acidic and straight from Escoffier. A very slight quibble: the dish would benefit from the grapes being halved, which helps their sweetness fold into the sauce. The dish is served with bowls of skin-on whole buttery potatoes. Simple, honest, perfect. And then comes dessert: a showstopping treat. Tavern‑sized glasses of Pineapple, Lime and Coconut Trifle, the kind of portion that, like the main course, could easily feed two, giving you a sense of the generosity built into this £55 set menu. Pineapple may be good for digestion, and these tropical fruits carry their own dark Scottish history, but the trifle itself is all about indulgence. It is spectacular, and a glass of White Port is the perfect accompaniment, rich and golden but not cloyingly sweet. This was a fabulous meal, and the other heritage menus look equally special. A city‑centre location, historic splendour and easy ambience paired with excellent pescatarian fare ensure that this tavern and restaurant remains as popular as ever. Wear a bustle. Café Royal has a run of themed dinners this autumn, the Victorian menu is on 3 October and the Edwardian menu on 24 October. There are also set heritage menus such as we had in September, October and November.