A new all-day dining destination from The Rocca Group launches Spring 2026   A striking new restaurant concept is set to open in the heart of St Andrews this Spring, as  Clarets, the latest venture from The Rocca Group, takes residence in The R&A World Golf Museum , overlooking the world-famous Old Course.   Perfectly positioned with panoramic views across the iconic Old Course, sweeping West Sands and the historic Royal & Ancient Clubhouse (R&A), Clarets promises an all-day dining experience unlike any other in town—combining a comfortable setting, warm hospitality and one of Scotland’s most celebrated backdrops.   Occupying a prime single-level space with seating for 50 guests, Clarets St Andrews is being meticulously designed to deliver a refined yet welcoming environment. Launching with a carefully curated breakfast and lunch menu, the dinner service will follow post-launch, creating a relaxed brasserie experience. Morning and daytime favourites will include elevated classics such as avocado on sourdough, a hearty full Scottish breakfast, indulgent eggs Benedict, and comforting plates including a signature haggis toastie—all delivered with Rocca’s hallmark quality and exceptional value.   Starting post-launch, dinner will feature an approachable, yet elevated evening menu designed to complement the venue’s remarkable setting. This makes Clarets equally suited for relaxed lunches, post-golf gatherings, and atmospheric evening dining overlooking the course. Weekly Sunday roasts, offering a traditional experience in an extraordinary location, are set to become a highlight for both locals and visitors. The venue will also be available for private hire, accommodating up to 100 guests standing or 50 guests seated, making it an ideal setting for celebrations, corporate gatherings and bespoke events with unparalleled views, including special guest speaker dinners from the golfing world as well as some iconic artifacts.    Work is now underway to transform the former Niblick Restaurant in St Andrews, with Clarets on track to open in Spring 2026. The redevelopment will reimagine the prominent space into a vibrant new all-day dining destination overlooking the Old Course.    Stefano Pieraccini, Managing Director of The Rocca Group, said: “Clarets is about more than just food and drink — it’s about celebrating St Andrews. We wanted to create a space that reflects the character, heritage and natural beauty of this town, where the views across the Old Course and West Sands are matched by the warmth of the welcome, the atmosphere in the room, and the quality on the plate. Whether you’re joining us after a walk along the beach, finishing a round on the course, or gathering with friends for breakfast, lunch or Sunday roast, we want Clarets to feel like a place that truly belongs here and somewhere people feel part of something special.” The Rocca Group MD, Stefano Pieraccini   Angela Howe, Director of The R&A World Golf Museum, said, “Claret’s promises to be an exciting addition to the St Andrews restaurant scene and will build on the success of the Niblick. We are delighted to be partnering with Stefano to bring this new proposition to life. The skills and experience of the Niblick team will be complemented by the Rocca team and we look forward to welcoming existing and new guests to Claret’s and The R&A World Golf Museum in the coming weeks.”   Clarets will retain the majority of the existing Niblicks team, preserving invaluable local knowledge, established guest relationships and the warm hospitality the venue is known for.  With its unrivalled setting, carefully crafted menus and commitment to delivering exceptional value, Clarets is poised to become one of St Andrews’ most exciting new dining destinations when it opens its doors in Spring 2026.  Clarets St Andrews, First Floor, R&A World Golf Museum, Bruce Embankment, St Andrews KY16 9AB

Jun Au , chef-owner of Pomelo  in Edinburgh, will be making his TV debut on BBC’s Great British Menu on Tuesday 3rd March at 7pm on BBC Two and iPlayer. Jun will be representing Scotland in the twenty-first season of the cooking show, alongside a line-up of exceptional Scottish culinary talent. Jun’s rivals include; chef Orry Shand; Rohan Wadke, chef at Cameron House, Loch Lomond; and superyacht chef, Hannah Rose. This year’s series is presented by Andi Oliver, and the judges include: Michelin starred and previous two-time banquet winner, Tom Kerridge; comedian and new judge for this year, Phil Wang; and Scotland’s very own Michelin starred, Lorna McNee - a f ormer champion of champions on Great British Menu.  Jun Au says: “Taking part in Great British Menu this year has absolutely been one of the highlights of my career. I remember watching the show growing up, and it’s been a dream to have been asked to represent Scotland and compete against some of the country’s top chefs. I’m up against some seriously tough competition, and I’m looking forward to my loyal customers, friends and family following my journey on screen. “This year’s theme was ‘British movies or movie makers’, which was a lot of fun to work with - giving me the chance to revisit some of my favourite cinematography with ties to my home and heritage. I can’t wait for people to see my interpretation of the theme through the dishes I’ve created, which highlight my Chinese roots while showcasing the outstanding produce available to us around Scotland.” The Scotland heat of Great British Menu will air at 7pm on Tuesday 3rd of March, with the following episodes on Wednesday 4th and Thursday 5th of March. All episodes will be available to view on iPlayer from Tuesday 3rd of March.

A £1m revamp has breathed new life into this 400‑year‑old Grassmarket pub, adding a handsome whisky bar and refreshed dining room without sanding off its character. We dropped in for Sunday lunch to see whether the Beehive’s new buzz is worth the trip. The Grassmarket isn’t an area I wander into often, but perhaps that’s on me. With Mary’s Milk Bar , Cold Town House , Divino Enoteca a nd the new Skoll and Hati from The Cocktail Geeks just around the corner on Merchant Street, it’s hardly short of reasons to visit. And now the 400‑year‑old Beehive has had a facelift too. Mr Bite and I headed over for Sunday lunch to see what all the new buzz was about. The venue is spread across several levels, with a tiered beer garden and iconic castle views tucked away at the back. There’s a sprawling pub on the ground floor and a comedy attic–cum–private dining room on the third, but we make for the second floor, newly reimagined as a lush dining and whisky bar. Fresh paint and wallpaper sit comfortably alongside heritage touches, including a wonderfully old‑world door leading to the loos. We settle into a peaceful corner by the tall narrow sashed windows; the perfect perch to watch the ebb and flow of the Grassmarket below whilst admiring the area's traditional tenement charm. The menu centres on pub classics and crowd‑pleasers — exactly what you’d expect from a venue that feeds millions each year. It’s a Belhaven pub now under the Greene King umbrella, which explains why the Potted Crab I start with has travelled up from Devon. It’s mostly brown meat, rich and buttery, and does the job. I wash it down with a no‑nonsense pint of soft 0% Estrella . Across the table, his nibs has the Pea and Mint Soup: clearly homemade, properly seasoned and far tastier than its humble billing suggests. The main courses, though, are where things really lift. I choose the Sirloin Steak (it is Sunday, after all), served with triple‑cooked chips, vine tomatoes, pea shoots and a pot of Béarnaise. It arrives exactly as ordered — perfectly rare — with chunky, golden chips and a tarragon‑forward sauce that’s bright, tangy and generous. It feels like the ideal Sunday treat. Mr Bite is equally content with his Steak Pie : mash, gravy and Hispi cabbage on the side, and inside the pie itself big, tender chunks of beef in puff‑pastry. It’s the kind of classic that lands exactly where it should.  He’s on the Belhaven Black — a chocolate‑and‑coffee‑leaning malted stout that turns out to be an excellent match for dessert. We share the Chocolate Caramel Torte  with clotted‑cream ice cream, a rich little number that lands with all the indulgence you want at the end of a Sunday lunch. A small note: calories are printed beside every dish. My main clocked in at around 1,000, and frankly it was worth every one. You won’t need dinner. The Beehive’s £1 million refurbishment has clearly been put to good use. What could easily have been a generic spruce‑up has instead created a multi‑layered space that feels considered and where the building’s character hasn’t been polished out in the process. With a refreshed menu, an expanded line‑up of Belhaven beers and a team who seem genuinely energised by the relaunch, the Beehive feels ready for its next chapter. It’s still a pub at heart, but now one with enough range to handle everything from a casual pint to a proper Sunday lunch.  For a venue that’s been part of Edinburgh’s story for centuries, it’s good to see it buzzing again. Related: Discover more Edinburgh pubs The Beehive Inn - 18–20 Grassmarket, Edinburgh, EH1 2JU Opening hours Monday–Thursday: 11am–12am Friday–Saturday: 11am–1am Sunday: 11am–12am

A small Southside spot turning out seriously good Korean fried chicken, handmade kimchi and generous, comforting bowls — CrispyQ is the kind of unassuming place you walk past once, then never again. Wandering down Nicolson Street early one Saturday evening (moderately busy given it was the weekend before payday), CrispyQ Asian Kitchen is inconspicuous among the surrounding supermarkets and barbers. A red neon sign promises Korean fried chicken , diners sit in the window chatting, “nice to meet you” wording is visible along the back wall. Can I let you in on a secret? Stop. Go in. The vibe of this small, family business is casual – a handful of tables at best – but, even at 5:45pm, it’s already busy, a good sign. Three Asian lads find a spot opposite us, couples order curry and Aloe Breeze, and there’s a steady stream of takeaways handed out in brown paper bags. The waitress passes my fiancé Andrew and I menus, pointing to the Korean fried chicken to start: in particular the Yangnyeom (sweet and spicy) bites and fiery mala wings. CrispyQ has become known for exactly this – its Korean-style chicken, double-fried and coated in either a glaze or spice . The outside is properly crispy – not thick or bready – while the meat inside is juicy. The spice is a slow-burner, the flavour piquant. It’s all freshly prepared, the meat 100% Halal and (as wings can be) slightly messy to eat – but, as we tell the chef when he comes to check on us, utterly delicious. The rest of the menu is Asian comfort food : Japanese curries, chicken burgers and udon bowls. Today’s special – handwritten on a white board – is a spicy tofu hot pot with handmade kimchi (Andrew’s choice and he’s still raving about said kimchi). My original thought, looking at the menu pre-visit, was to combine a few sides and starters, such as edamame beans, steamed rice and miso soup, to try a few different things. Now we’re here, however, I realise I have to choose something chicken-related and so a chicken katsu udon bowl it is.  The waitress offers a fork for the noodles but to me, it always tastes better with chopsticks (it was a sheer miracle I didn’t drop any of it!). Arriving quickly and steaming hot, the noodles were well done, the taste flavoursome. We were both too full for dessert – a sign of a generous meal – and considering it was really filling up now, we decided not to linger so someone else could take our place. Walking out into the night, this Southside spot is somewhere we both agreed we’d love to visit again – a new favourite. Related: discover more Asian restaurants CrispyQ 75 Nicolson Street, Edinburgh EH8 9BZ 0131 563 8256 Opening hours Open seven days a week – opening times vary

After two decades living on the Walk, Tracy Griffen has learnt that Leith’s best food isn’t always found in the newest openings. In this article, she identifies the long‑standing, weekday‑reliable spots that keep the neighbourhood fed. Leith is a hotbed of culinary talent. It’s tempting to rush around and try all the new openings, which means many established eateries get ignored. I’ve been living in Leith for over 20 years , and here are my favourite places for reliable, affordable scran. All of these places are open weekdays, when we all need to eat (i.e. not just Thursdays to Sundays): Golden Ambal : 1 Albert Pl, Leith Walk, Edinburgh EH7 5HN. This South Indian restaurant has been on the corner of Albert Street and Leith Walk for over a decade. I love the dosa menu. Over 100 to choose from! The Leith Tram Dosa is four feet long and is soooo delicious. Dining in is recommended for the best flavour. It’s like a tardis - looks small but has a cavernous basement seating area. Great prices and friendly staff. BYO. Word of Mouth Café: 3A Albert St, Edinburgh EH7 5HL Next to Golden Ambal on Albert Street, a casual breakfast and lunch spot with excellent cooked dishes - Croque Monsieur, Madame and veggie and Spanikopita all highly recommended. Dog friendly but a bit squeezy, excellent coffee and cakes too. Storries Bakery:  279 Leith Walk, Edinburgh EH6 8PD Open 24 hours. Many a post-pub macaroni pie has been devoured late at night from Storries. It’s a Leith institution and must be visited for good old-fashioned Scottish baking – get your blacked buns (burnt rolls) here. Nowadays, they even do vegan sausage rolls (better than Greggs) and kimchi pie. Popular with taxi drivers and locals. Pop-up space run by Monty Roy Leith Walk Polis Box: Leith Walk, Edinburgh EH7 4LT The Police Box near McDonald Road recently celebrated a decade of pop-ups. This is the place to go if you want to discover new food. Tuesdays often have the most amazing Japanese food, cooked in front of you. Rickety seating is on the street, and it’s fun for people watching. Best Kebab House:   256 Leith Walk, Edinburgh EH6 5EL The clue is in the name, as they say. It’s been around as long as I’ve been in Leith and we think it does the best kebabs, funny that. Their falafel roll is my go-to on lazy evenings. You can order online https://bestkebabhouse.co.uk/ or wander in and be amazed at the speed and dexterity of the staff. Vietnamese Coffee Workshop at The Bami The Stack: 42 Dalmeny St, Edinburgh EH6 8RG This dim sum restaurant is a favourite with the local Chinese community. It’s been around for over 15 years and is staunchly cash only with really terrible décor. You’ll forget your surroundings when you try the food. So delicious, and very affordable. Quick service means it’s excellent for an instant carb fix. We love the squid cake, char sui buns and stack-layered egg sponge. It looks closed at the moment, but it has temporarily shut many times before over winter, and like a phoenix, has risen again. Fingers crossed it reopens. The Bami: 281 Leith Walk, Edinburgh EH6 8PD A relative newbie to the Walk, this indie Vietnamese spot opened when Los Cardos sadly shut its doors. Since 2024, it’s been serving excellent Vietnamese coffee and cuisine to dine in and take away. Their bahn mi is a specially baked baguette served with traditional fillings. Pho is also popular, but my favourite is their tofu summer rolls. What’s your favourite Leith eatery?

Minimalist, warm and quietly confident, Umi delivers a lunchtime escape where precision, comfort and serious flavour meet—at prices that feel almost implausible for the West End. We tumble into Umi on a chilly February lunchtime. With its minimalist wooden décor and cosy booths, it feels like a neighbourhood eatery you’d find down a side alley in Tokyo. The light wood, soft lighting and gentle buzz of conversation set the tone: this is somewhere you can happily linger over lunch rather than rush in and out. We choose several dishes from the lunch menu and it’s not long before our drinks arrive swiftly followed by a warming, flavour-packed Miso Soup that is a comforting hug of umami. From the small plates, the Ebi Lollipop is a bit of fun – crunchy and sweet, with a subtle kimchi aioli and addictive wee garlic chips. Chicken Gyoza arrive plump and moreish, bronzed on the fried side and silky underneath, perked up by a spicy vinegar dipping sauce that gives just enough attitude. Takoyaki , often a heavy proposition, are deftly handled here: lightly crisp on the outside, soft and steamy within, the octopus pieces offering just enough resistance to keep things interesting. The smoky bonito flake topping flutters like fairy wings catching the thermals given off by these tempting morsels. Mr H’s Chicken Karaage is exactly what you want from fried food: tender, juicy pieces in a gloriously craggy batter, with a citrus mayo on the side, cutting through the richness like a tiny, tangy therapist. My choice has to be the Itamae Gozen that consists of Nigiri and Sashimi. The kitchen’s strengths shine with precise delivery, it is both carefully sourced and elegantly composed. Hamachi, or yellowtail, a mild, almost buttery flavoured fish, nestles on a bed of ice and shredded daikon radish cosied up with Bluefin Tuna and Scottish Salmon that provide richer counterpoints. The Nigiri has the same fish, but also includes prawn, and more delicately sliced than the Sashimi , draped over sticky rice like courtesans waiting for their escorts. Adding small daubs of wasabi and ginger to each tidbit delightfully tingles my tastebuds. Edinburgh's West End or an alley in Tokyo? Both dishes are accompanied by   a bowl of green leaves punctuated with pops of colour from beetroot, edamame beans, and pickled kumquat that also adds a citrusy hit. Plenty of sticky rice does an admirable job of soaking up soy sauce, the various dressings, and zingy pickled cucumber slices. Everything was washed down with lashings of sake and some very nice white peach and strawberry kombucha. You can easily eat lunch at UMI and come away stuffed for under 20 quid! An absolute bargain considering it’s situated not far from Princes Street. Related: More lunchtime venues More Japanese restaurants. Umi Japanese Cuisine : 6 Shandwick Place, Edinburgh - Phone: 07999979888   Hours: Mon – Sun, 12.00 to 22.30

The Beehive, an historic pub in the heart of the Scottish capital, officially reopened its doors to the public today (20 February) following a significant programme of refurbishment. Set at the foot of Edinburgh Castle in the Grassmarket, the flagship Belhaven pub has received a major £1 million investment to reinvigorate the pub’s interior and exterior whilst taking care to preserve its unique character. The Whisky Bar   The Beehive investment has created multiple jobs in the local community, with new members joining the team across both front and back of house roles.   On the ground floor, visitors can enjoy a casual drink in fully renovated surroundings, with stylish new furniture, enhanced lighting and updated décor to create a warm and inviting atmosphere. Improvements continue as you head outside, with refreshed seating on the front terrace with views of the Grassmarket. Plans are also underway to install a stretch tent in the back garden, creating an adaptable space for year-round gatherings and corporate events.   The Beehive’s first floor has undergone a complete transformation unveiling a bright open-plan dining space, designed to elevate dining experiences for all occasions. A standout feature is the new dedicated whisky bar, home to over 100 whisky varieties, enhanced with tailored whisky flights and bookable tasting classes on the menu.   The building’s top floor is now a versatile multi‑purpose events space, with improvements to the existing comedy attic and additional meeting rooms perfect for hosting corporate events and special celebrations.   Following its official relaunch, The Beehive will showcase a refreshed food menu with signature dishes including Steak Pie and Fish & Chips , and customers can look forward to a fantastic choice of Sunday roasts. The Beehive also has an expanded range of Belhaven beers on draught including the Scottish stout Belhaven Black and Twisted Thistle IPA (4% ABV) , which Belhaven Brewery recently relaunched with a striking new look and a refreshed recipe.   David Race, general manager at The Beehive, said: “The team and I are excited to be officially welcoming guests back through The Beehive’s doors. It’s even better than before and perfect for creating incredible experiences for all our customers, with highlights including our new whisky bar and top‑floor events space. It’s an exciting new chapter for the centuries-old pub and we can’t wait for people to see it!”   David McBride, Business Unit Director for Belhaven pubs, added: “We’re proud to unveil The Beehive’s new look following a major investment, combining the heritage of this renowned social hub with some fantastic new features to ensure top-quality drinking, dining and entertainment experiences for locals and visitors from around the world. “Pubs like The Beehive have been at the heart of Edinburgh’s rich culture for centuries, and they play a crucial role in supporting local jobs and creating safe and welcoming spaces where communities can come together and thrive. Despite the rising cost challenges facing the sector, this investment reaffirms we will do as much as we can to ensure these landmarks continue to attract customers, but we urge the Government to also play its part to reduce the significant cost pressures faced by pubs, which is needed alongside investment to keep these much-loved venues alive.”   The Beehive’s refurbishment builds on Belhaven’s strong programme of investment activity in 2025, with the brand committing more than £5 million into more than 20 pubs.   For bookings, opening times and more information, please visit The Beehive’s website .

Sponsored Post Low-Key Evenings Done Properly There's something deeply satisfying about an evening that doesn't demand anything from anyone. No elaborate plans, no pressure to be "on" just the gentle art of doing very little and doing it well. These are the nights that often end up being the most memorable, tucked away in the corners of memory where the best moments hide. The beauty of a proper low-key evening lies in its complete rejection of performance. Nobody's taking photos for the grid. There's no need to justify the activity or make it sound more interesting than it is. It's just mates round the living room, or a quiet night in the garden, or sprawled across someone's sofa watching absolute rubbish telly and loving every second of it. Setting the Scene Without Overthinking It The trick is in the details that don't feel like details at all. Decent lighting helps, not the harsh overhead stuff, but lamps and maybe a candle or two if someone's bothered. Music is playing at a volume where conversation still flows naturally. Snacks that require minimal effort but deliver maximum satisfaction: crisps, cheese, and chocolate. The drinks matter too, but not in a showy way. Nobody's mixing complicated cocktails or pretending to care about tannins. It's about having something cold and easy within reach. Tennent's Light in 440ml cans works perfectly for this, the kind of thing that sits in the fridge waiting for exactly this sort of evening, lighter than the usual but still proper, still satisfying. Activities That Aren't Really Activities Low-key doesn't mean boring. It means choosing things that feel effortless. A card game that everyone half-remembers the rules to. A film that nobody's seen but everyone's vaguely heard of. Terrible karaoke on YouTube. The kind of quiz where everyone argues over the answers, and nobody actually knows who won. Sometimes the best evenings involve nothing more structured than conversation that winds through topics like a river, starting with someone's disastrous work meeting, meandering through childhood memories, and somehow ending up debating whether a hot dog is a sandwich. These are the chats that would seem pointless on paper, but feel essential in the moment. Enjoy In a world that constantly pushes for more, more excitement, more plans, more documentation, there's real rebellion in embracing the understated. Low-key evenings remind everyone that connection doesn't need fanfare. Friendship thrives in the comfortable silences just as much as the laughter. These are the nights when people actually relax. Shoulders drop. Phones get forgotten on the arm of the sofa. Someone tells that story everyone's heard before, but it still gets a laugh. Time moves differently when nobody's watching the clock. The morning after a proper low-key evening feels different, too. There's no fragmented memory or regret, just the warm residue of time well spent. Maybe a few empty cans to clear up, some crisp packets to bin, and the satisfied feeling of having done absolutely nothing and absolutely everything all at once. That's the secret, really. Low-key evenings done properly aren't about doing less; they're about stripping away everything that doesn't matter and being left with what does. Good company. Easy comfort. The permission to just be, without apology or explanation. Sometimes the best nights are the ones that would look boring to anyone else. And that's exactly how they should be.

Edinburgh’s hospitality sector is entering one of its most turbulent periods in years, and as the foodie podcast Eating and Waiting to Eat closes its first season, host Carlos Miranda reconnects with Mirin’s Sharif Gergis to take stock of where the industry stands in 2026. From rising labour costs to shifting diner behaviour, he offers a clear-eyed view of the pressures reshaping restaurants across the city — and the opportunities that still give operators reason to stay hopeful. Over to Carlos. We recently wrapped up the first season of our Edinburgh food podcast,  Eating and Waiting to Eat . To mark this milestone, we reconnected with one of the first guests we had on the podcast,  Sharif Gergis, half of the dynamic duo behind one of Edinburgh's favourite Asian-themed restaurants: Mirin (you can listen to  the episode here ). During our chat on the show, Sharif (and his partner in life and work, Elizabeth Elliot) talked in detail about the challenges facing the hospitality industry in Edinburgh specifically and in the UK more broadly. Given how much that portion of our discussion resonated with our listeners, we thought we'd check back with Sharif to hear his thoughts on the challenges, and opportunities, facing hospitality in 2026.   It’s a hard time for hospitality. In your opinion, what are a couple of the biggest challenges facing the industry in 2026? If I had to pick two of the biggest changes facing the industry in 2026, they would be: 1. Rising Employment Costs - The minimum wage is rising in April and employer national Insurance contributions have risen. Well-intentioned though these policies may be, they collide with the economic reality of hospitality. We are a low-margin, labour-intensive industry with little room to absorb extra costs. A small to medium-sized venue could face an additional £40,000–£80,000 in labour expenses as a direct result of these changes. When costs rise, we are left with tough choices: cut staff — something no one wants to do or, raise prices which many customers are unwilling or unable to absorb. With price increases all but inevitable, hospitality in 2026 will be highly competitive and, sadly, some businesses will not survive. 2. Changing Consumer Behaviour - People are eating out less often and spending less when they do. Health-conscious habits, lifestyle changes and the rising cost of living, means customers still want the social experience of dining out but with smaller appetites and tighter wallets. The result is a new kind of customer: health-conscious, teetotal, price-aware and selective. A salad and a glass of water may be good for wallets and waistlines but unfortunately it doesn’t pay the bills. Hospitality must adapt without losing its identity. What are possible solutions to the challenges you’ve highlighted? What can the government be doing at the policy level? 1. Across Europe, many countries apply reduced VAT rates to hospitality — often around 10%, though the exact rate varies. France, Spain and Italy all use a 10% reduced rate for parts of the sector, while Ireland applies a 9% reduced rate. By contrast, the UK’s standard 20% VAT rate remains significantly higher, making the sector less competitive in relative terms . Lower VAT could help make dining out more affordable, thereby increasing demand. The challenge is of course that hospitality VAT generates significant amounts of revenue for the Treasury so any cut would need to be carefully balanced with wider fiscal considerations. Targeted corporation tax reform could offer a complementary approach. A reduced rate on the first tranche of profits — for example, 5% on profits up to £50,000, might help the small, low-margin businesses to retain cash, to invest in staff and to weather slow periods. Together, a carefully calibrated VAT reduction and profit-based support could provide immediate relief for the sector while maintaining fiscal responsibility. 2. National Insurance Contributions (NICs) -  National Insurance is, in effect, a tax on jobs. Reducing NICs helps to protect employment, retain skilled staff and of course strengthens the wider economy. The government cannot claim to pursue economic growth while actively discouraging it through higher labour costs. 3. Business Rates -  Business rates should reflect profitability rather than outdated property valuations, a problem particularly acute in cities like Edinburgh. Reform here could provide much-needed relief for small and medium-size operators. 4. Labour and Migration -  Post-Brexit staff shortages mean sector-specific visa routes, support for training and apprenticeships, and incentives for long-term staff retention are essential 5. Hospitality as Infrastructure - Pubs, cafés and restaurants are not just businesses. They are cultural and economic infrastructure. They are central to tourism, city life and employment. Recognising this in policy decisions and ensuring they are part of high-street regeneration, is crucial to sustaining vibrant communities. Ending on a positive - what opportunities are you excited by in 2026? Both for Mirin specifically and for the hospitality industry as a whole? For Mirin, that means pushing boundaries in flavour, service and atmosphere. We will continue to seek out the most delicious and interesting produce from our incredible network of farmers, gamekeepers, fish merchants, foragers, shopkeepers, brewers and wine suppliers. We will continue to support our team and community, and despite the challenging environment, we hope to open more restaurants — with one, hopefully opening, this side of summer. Edinburgh’s hospitality scene is resilient. The people who run it are passionate, skilled, hardworking, and creative. The city remains home to more than its fair share of “bon vivants.” At its heart, the future of hospitality rests on what it has always done best; bringing people together, celebrating life and creating opportunities to enjoy quality time with friends and loved ones. As long as that spirit endures, Edinburgh’s hospitality will not only survive the challenges ahead but continue to define the city’s energy, character and charm. You can listen (and subscribe) to Eating and Waiting to Eat here  and follow them on Instagram here .  You can also register for this event Forms | Stampede

Traitors UK Champion Jake Brown Fronts Six by Nico’s Sherlock Holmes immersive menu experience Six by Nico is launching its latest immersive tasting menu,   Sherlock Holmes , a six-course murder mystery dining experience inspired by the world's most famous detective. Running from  9th March to 19th April 2026 , the new menu invites guests to step inside a live investigation, where each course reveals a new clue and advances the story of a suspected murder clouded by superstition, secrets, and suspicion. Blending storytelling with innovative cooking, Sherlock Holmes continues Six by Nico’s reputation for creating experiential dining concepts that transform restaurants into fully immersive environments. Guests will not simply dine, they will become part of the investigation. Jake Brown To bring the mystery to life beyond the restaurant walls, Six by Nico has teamed up with  The Traitors UK  winner  Jake Brown - the UK’s ultimate problem solver, in a campaign video launching today where he plays fictional detective Sherlock Holmes.  Known for his sharp instincts, strategic thinking and calm under pressure, Jake Brown steps into the world of Sherlock Holmes to tackle a brand-new case inspired by the immersive tasting experience. The campaign captures the suspense, drama and deductive reasoning at the heart of the concept - inviting guests to test their own investigative skills when they dine.  Six by Nico Head of Social Annie Gaddis said: "Six by Nico has always been rooted in storytelling, but with Sherlock Holmes we wanted to take that even further by creating a campaign that lives across social, digital, and the restaurant experience all at once. Every touchpoint, from the campaign film to the in-restaurant narrative, has been designed to pull guests into the investigation. Collaborating with Jake Brown allowed us to connect the concept with someone known for their strategy and deduction, helping bring the story to life in a way that feels relevant and immersive." From the moment guests arrive, they will be transported to the shadowy streets of Victorian London. Through carefully crafted dishes, atmospheric design, and immersive storytelling, the experience recreates the intrigue and tension of a classic detective case. Each course represents a chapter in the unfolding narrative, encouraging diners to piece together evidence, question suspects, and uncover hidden motives as the story progresses. The menu blends nostalgic British influences with modern culinary techniques, delivering bold flavours alongside theatrical presentation: Sherlock’s Nightcap Mushroom Velouté, Brioche Soldier, Pickled Walnut, Truffle Emulsion, Mushroom “Pipe Ash” Scene of the Crime Bubble & Squeak, Confit Hispi Cabbage, Gnocchi, Black Garlic “Ink”, Aged Cheddar A Haunting Meal Smoked Ham Hock, Caramelised Cauliflower, Piccalilli The Séance Sole Ballotine, Hazelnut Ragù, Burnt Leek, Sage, Squid Ink Tuile The Smoke Room Lamb Flank, Salt Baked Celeriac, Wild Garlic, Charcoal Emulsion The Atelier Victorian Sponge, Marmalade, Toast Crémeux, Milk Ice Cream Reservations from  9th March to 19th April 2026 . Guests are encouraged to book early to secure their place in the investigation. Sherlock Holmes bookings:   Six by Nico Locations: Aberdeen, Glasgow, Edinburgh, Leeds, Birmingham, Manchester, London, Bristol, Oxford, Belfast, Dublin and Cardiff. 6 course tasting menu is priced at £49pp in Birmingham, Leeds, Manchester, Oxford | £60pp in London and £45 in the rest of the UK. Dublin is priced at €60pp. Vegetarian, special dietary and allergy alternative menus are available.  For all reservations and further information, visit Six by Nico’s website www.sixbynico.co.uk Follow Six by Nico on Instagram for campaign video www.instagram.com/sixbynico

On the Grapevine Edinburgh is buzzing . Margarita Mile  is a six‑week citywide celebration running from 18 Feb–31 Mar . Salt rims at the ready. Panda & Sons   are going full agave with a one‑night mezcal takeover  for National Margarita Day , 22 Feb . Vittoria Group  are importing a little Italian glamour, bringing Amorino®’s luxury gelato  to Scotland for the first time. Uncle Tiger   has landed on Bristo Place , shaking up the late‑night scene with rotating Asian flavours and proper after‑dark energy. And in case you missed it: Michelin   dropped its stars in Dublin last Monday — plenty for Scotland to chew over. Where We Sipped & Savoured A week of very good eating: Mootz   — sandwiches that prove lunch can still surprise you. Gio’s   — one year on, still charming, still delicious. The Spence   — Chef Elliot Hill  is showing exactly why he’s one to watch. Bistro Du Vin   — Sunday Market Lunch with live jazz ; the kind of afternoon that resets your whole week. The Grouse & Claret, nr Kinross Amorino Reservations Tables we’ve booked (and you might want to): Crispy Q , Nicolson Street Gurkha Cafe Umi The Beehive Dogstar  — yes, really, and yes, we’re excited Spring Issue Coming soon. Thanks to Wahaca for the great front cover pictured above. Stockists here Spring Wine Deals Wine season is warming up: Great Grog Spring Wine Fair  — exclusive reader offers secured Matthew Jukes: Top 100 Australian Wines  — the celebrated tasting returns Edinburgh Uncorked 2026 with Joe Wadsack  — back at the Assembly Rooms 👉 Tickets for all here Stay Connected Follow us on Instagram 👉 Insta    Visit Bite Magazine  — and if you enjoy what we do, tell someone. Got a tip, a whisper, a new opening? We love hearing from you.

Between Kinross and Balado, tucked just off the M90 along a potholed private road, sits The Grouse & Claret . Opened in 1992 by Vicky and David FuTong , it’s a restaurant that has held its ground for more than three decades by serving classic dishes with the occasional Asian flourish. Set among meadows and lochans, the place feels almost suspended in time. We arrive on the first crisp, sunny day after what feels like weeks of relentless rain; snow still clings to the distant hills. The dining room — a conservatory flooded with light — is bright with vases of daffodils on linen‑clothed tables. Spring feels imminent, and so does good food. We’re here to celebrate the birthday of our good friend, ‘The Dowager’, joined by her daughter. Bread, butter and water arrive promptly from our host Vicky and assistants. Vicky chats to every table, and throughout the meal it’s clear that everyone is being properly looked after. Three of our party order the restaurant’s signature Cheese Soufflé. It’s exactly what a cheese soufflé should be: unapologetically cheesy, deeply comforting, and perfect with a chilled bottle of Whispering Angel. Portions at The Grouse & Claret are generous. My fillet of Sea Bass is far larger than the flimsy supermarket cuts we’ve all become used to — this is a proper slab of fish, skin crisped beautifully, served with roast onion, potatoes, tenderstem and a bright salsa verde. Louise chooses Minute Steak ; Mr Bite goes for a Fish Pie packed with haddock, coley and prawns. Vicky and David's sone Daniel is the Executive Chef. I absolutely do not need dessert, but greed wins and I order the Cranachan . It arrives in a portion that would defeat most people. I finish it without hesitation. A meal at The Grouse & Claret is always good. It isn’t modern or chasing trends. It’s slightly old‑fashioned, a little country‑French, and entirely generous — the kind of place that knows exactly what it does well and keeps doing it. The Grouse & Claret: Heatheryford. Kinross, KT13 0NL - 01577 8642112 Open: Lunch: Wed-Sun noon - 2pm.Dinner: Fri & Sat 6.45pm - 9pm.