The Scottish Cheese Academy aims to give Scottish Cheese the global status of Scottish Whisky Tanny Gill, Scotland’s only World Cheese Awards judge, today announces the launch of The Scottish Cheese Academy. With over 20 years of experience in the industry, the Scottish Cheese Academy has been created to fill a gap in professional education, help cheese lovers learn more about Scottish cheese, and help give Scottish cheese the cultural status and global reverence of Scottish Whisky. The Scottish Cheese Academy is the first of its kind in Scotland, and will deliver certified cheese education, bespoke hospitality training, and cultural tourism experiences, acting as the official voice for Scottish cheese expertise. Whether looking to boost a career or simply refine a palate, The Scottish Cheese Academy brings sommelier level expertise.  Recognising the need for a definitive educational body, The Scottish Cheese Academy is the only Academy of Cheese partner to cover Scottish cheese history, provenance, and product evolution alongside globally recognised certification content . The Scottish Cheese Academy will deliver a number of services designed for luxury hotels, fine dining restaurants, retailers, international visitors and cheese lovers. With delivery of the globally recognised Academy of Cheese certified programs, beginning with Level 1, The Scottish Cheese Academy will help hospitality businesses ensure staff are qualified to industry standards. The Hospitality Partnership Programme offers staff training to help improve employee expertise and career development. Specialist Masterclasses will offer high value workshops focusing on cultural pairing, including advanced cheese and Scotch Whisky matching, Gin pairing, and seasonal wild food integration. There are also sessions for cheese lovers and tourists with sessions designed to focus on storytelling, provenance, and the rich history of Scottish artisan food with high end sensory experiences. Tanny Gill, Founder of The Scottish Cheese Academy, said: "The Scottish Cheese Academy was born from a desire to transform passionate industry individuals into experts, having worked from the production floor at Isle of Mull to the premium retail environment of La Fromagerie, I realised there was a missing link in how we educate our professionals. My goal is to raise the standard of service across the hospitality sector and champion our heritage with the same rigour applied to the world's finest wines and whiskies. “Hospitality teams need the confidence to sell and describe artisan cheese with the same fluency they use for wine. “But equally, the Academy delivers the high-end sensory experiences food lovers need to truly understand the history and flavor profiles of our amazing cheeses.” The launch is bolstered by a Strategic Advisory Board with experts from the global luxury and dairy sectors. Board members include i nterna tional experts like Patricia Michelson of La Fromagerie, Andrew Baker the Chair of Highland Fine Cheeses, and Susan Sturman the Head of Makers & Mongers, establishing immediate credibility for The Scottish Cheese Academy. Tanny Gill’s career encompasses hands-on production at Isle of Mull Cheese, specialised retail mastery at London’s iconic La Fromagerie, and over two decades in commercial leadership at Clarks Speciality Foods. As Scotland’s only World Cheese Awards judge also actively involved with the Royal Highland show Cheese and dairy awards ,Tanny  Gill launches The Scottish Cheese Academy with international tasting credibility. The courses at The Scottish Cheese Academy are designed to be interactive and transformative, creating confident ambassadors for Scottish cheese. The Scottish Cheese Academy is now open for inquiries regarding training partnerships, course bookings, and media collaborations.

There’s something inherently theatrical about watching a great bartender at work, and at Dine’s Martini Experience that role belonged to Will — part‑mixologist, part‑historian, part‑future‑lawyer, and entirely captivating. We’d booked a girls’ treat for the 4pm cocktail hour at Dine , perched above The Traverse in Edinburgh’s theatre district — a fitting setting for an evening built on performance. Once settled into our comfortable bar stools, perfectly positioned at the polished counter, our spirited seminar begins.  Will guides us through five martinis, each one a chapter in the drink’s evolution. We open with the Martinez, the ancestor of the The Martinez modern martini. Legend tells of a weary traveller passing through the port town of Martinez, California, asking a bartender for “something special” to help him forget his day. What he receives is a silky, aromatic blend of Old Tom gin, sweet vermouth, and bitters — a drink balancing sweetness, spice, and botanical depth. Another origin story credits Jerry Thomas , the godfather of American bartending, whose 1887 Bartender’s Guide  offered a drier version that nudged the cocktail toward what would eventually become the razor‑clean Gin Martini  — which we taste next. Crisp, elegant, and uncompromising, it is a reminder of why the classic endures. From there, we move into cinematic territory with the Vesper, first appearing in Casino Royale  (1953) and named after Bond’s enigmatic heroine, Vesper Lynd. Will explains  the famous “shaken, not stirred” instruction: shaking introduces more dilution, chills rapidly, and creates a cloudier texture — a deliberate choice for a high‑proof drink like the Vesper. Then comes the showstopper: the Dukes Martini. Made with No.3 London Dry — its key emblem a nod to the historic Berry Bros. & Rudd parlour at No.3 St James’s Street — this gin has been crowned ‘World’s Best’ four times at the International Spirits Challenge. Will follows the iconic Dukes method: spirit poured straight from the freezer into a frosted glass, vermouth merely wafted like perfume, and a long lemon peel cut fresh so its oils fall directly onto the surface. Speed is essential; the result is an arctic‑cold martini with zero dilution. We all agree it’s a triumph. For our finale, we choose a satisfyingly filthy Dirty Martini, complete with plump Gordal olives — briny, bold, and the perfect playful ending after the precision of the earlier pours. By the close of the experience, we are equal parts educated and entertained. Will has taken us from 19th‑century California to Bond’s world of espionage, from the icy austerity of Dukes Bar to the indulgent swagger of a Dirty Martini — all without leaving our seats. His blend of knowledge, humour, and effortless storytelling made the evening sing. (S. Wilson) Related: read more cocktail content here Dine: 10 (1F) Cambridge Street, Saltire Court,  Edinburgh, EH1 2ED - 0131 218 1818 - call to book. Email:  restaurant@dine.scot

It took 2500 bookings before it even opened, and as a result the owners felt compelled to close their new restaurant to walk-ins for the first few days. What, you might wonder, was the attraction? An expertly-curated social media campaign? That obviously helped, but the location of Kochchi, Glasgow’s new Sri Lankan restaurant, must surely have played a part. It’s situated down a very cute mews lane off Byres Road in the city’s bustling West End , is close to the University of Glasgow and its numerous students of various ethnicities, and has taken over the space previously occupied by the popular Hanoi Bike Shop - and Stravaigin before that. (Incidentally, Stravaigin’s strapline, painted onto the red brick exterior, was “Think global, eat local” to chime with the ethos of its original owner, Ronnie Clydesdale, who opened the Ubiquitous Chip here in 1971 before moving it across the road to its current location. Stravaigin was its wee sister, run by Clydesdale’s son Colin. That “global-local” ethos will prove to be continued at Kochchi.) Suki Jayaratne and Shehan Fernando I only mention this last comment in my rather convoluted intro because immediately on entering Kochchi and meeting co-owners and best pals Suki Jayaratne and Shehan Fernando, I felt their love and affection for the little building and for what they have to offer. It’s their first stand-alone restaurant, following on from their popular small kitchen at Edinburgh’s Bonnie & Wild food market where they showcase Sri Lanka’s rich culinary heritage through flame-cooked street food . Kochchi adds to that with new dishes including regional curries, grilled seafood, street-style snacks, and flame-fired plates that celebrate the island of Sri Lanka’s coastal and urban flavours. “As soon as we saw this building, we knew it was for us as it reminded us of home,” Suki told me. A £500,000 investment has transformed its rather tired previous iteration. Whitewashed internal walls, a large wall-to-wall state of the art bar on the ground floor, wooden beams and a swooping wooden ceiling fan on the first floor, and French doors leading out to a small heated balcony with lush greenery, all add to the sense of tropical heat, space and light. The red brick early 20th century exterior exudes a new warmth.  This warmth is reflected in the menu - whose meat and seafood, I’m happy to report, is supplied by Campbells of Linlithgow. Actually, warmth morphs into heat, sometimes fiery heat, in the likes of a Kochchi starter of Mutton Roll . This South Sri Lankan street food snack is deceptively wrapped in a crisp pastry, deep fried breadcrumbs, and generously filled with minced mutton and potato. I got the full flavour of the meat before my tastebuds got whacked by its spicy hit. I loved it. This was followed by a pungent, smoky Black Pork Kotthu, which Shehan said was a dish he lived on as a teenager. “You hear it before you see it,” he said, referring to its preparation: the pork belly is bashed by metal plates against a hot plate to ease its shredding. I thought that in flavour and texture it was a bit like a cross between Nasi Goreng and Biryani, though with a stronger kick of dark roasted curry powder, tamarind, vinegar, ginger and a range of flavours wok-cooked with chopped vegetables and flatbreads. A Colombo Chicken Curry was simply magnificent for its depth of new-to-me flavours, and a serving of hot devilled prawns came with the added relief of a topping of cool, fresh sliced veggies. Overall, the heat felt somehow sharper and fresher than in some more familiar Indian dishes, which intrigued me. The reason perhaps is because all the single-origin tropical spices used here at Kochchi are sourced from artisan growers back home. These flavours can be sourced from all over Sri Lanka, whose climate in the north differs from that in the south. Shehan grew up in the Nuwara Eliva tea country hills, while Suki grew up around Kandy in the central highlands. The friends worked together in Colombo, the island’s capital on the West Coast, where the various influences merged in a culinary culture they describe as “rhythm and theatre”. With that rhythm and theatre now centred in the sprawling energy of Glasgow’s cosmopolitan West End, the world is surely Sri Lanka’s oyster. Check out more Glasgow restaurants * KOCHCHI Glasgow, Ruthven Lane, West End, Glasgow G12 9BG. Open daily 12noon-10pm. Visit www.kochchi.co.uk to menu and to book.

Scotland’s bakery sector came together on january 26 at Fife College, Dunfermline in a spectacular celebration of skill, creativity and jam filled ambition at the Scottish Baker of the Year 2026 Empire Biscuit Challenge . The event marked the official launch of the Scottish Baker of the Year Awards, which will take place in May 2026 .  Company Bakery, McGhees, Harry Gow, John Gillespie & Sons, Lesley Cameron, Peter Sawkins Hosted by Great British Bake Off winner Peter Sawkins , the high energy challenge saw four bakeries go head to head to create the world’s largest Empire Biscuit, and attempt to break an unofficial world record.  Industry Icons Harry Gow and McGhee’s competed against Local Heroes Company Bakery and John Gillespie & Sons, pushing the limits of scale and structure in a bold test of baking expertise. An expert judging panel crowned Industry Icon Harry Gow the “Empire Biscuit Champion” for their incredible 78 inches Empire Biscuit, claiming the title of the largest Empire Biscuit ever created . The victory adds to Harry Gow’s impressive credentials as previous Scottish Baker of the Year winners. David Gow, Managing Director at Harry Gow Bakery , said: "Being part of the Empire Biscuit Challenge has been an absolute blast. The scale, the detail, the friendly rivalry, it was all amazing. Huge congratulations to everyone who took part, and we’re delighted to bring the win home for the Icons today!" Peter Sawkins, The Great British Bake Off winner 2020 and host of the Empire Biscuit Challenge, added: “There was such a great atmosphere throughout the day, competitive, yes, but also incredibly supportive. Everyone involved should be proud of what they achieved. It’s events like this that remind you how strong and connected the Scottish baking community really is.” Lesley Cameron, CEO at Scottish Bakers, commented: "What a brilliant day celebrating the incredible talent across Scotland’s baking industry. Whether you’re a Local Hero or an Icon, today was about pushing creativity, precision, and teamwork to the next level. We’d also like to thank our Awards Partner BAKO, the leading supplier of Bakery Products and Ingredients servicing customers across the UK, for their invaluable support. Congratulations to our winners and to every baker who took part, you’ve made history and made Scotland very, very jammy." McGhees and Company Bakery are donating their empire biscuits to local food banks, while Harry Gow and John Gillespie & Sons have gifted their empire biscuits for Fife College to enjoy. The Empire Biscuit Challenge officially launches the new look Scottish Baker of the Year Awards 2026, a one day and night competition celebrating excellence across Scotland’s bakery sector. Driven by industry insight and expert judging, the awards aim to boost bakery pride, unite bakers, and raise consumer awareness of the skill behind Scotland’s baking. Entries for the Scottish Baker of the Year Awards 2026 are now open. Bakeries across Scotland are invited to enter. Find out more and enter at https://bakeroftheyear.scot/ .

For those of us who work full time and not in the centre of town, a weekday lunch out is a rare treat, and this is often where the best deals can be found. Though a well-known name to me, my only previous experience of Harajuku Kitchen was the excellent gyoza stall at Stockbridge Market, and I learn that this is where the company started out originally, before opening their award-winning restaurant in Bruntsfield in 2013. Authenticity is very important in the growing world of sushi restaurants, and Harajuku has it in spades. Owne r Kaori Simpson’s father was an international tuna trader and she grew up helping in her mother’s Japanese restaurants in Hong Kong. And if those credentials weren’t enough, the restaurant is official caterer for the Consulate General of Japan, Scottish Japan society and the Japanese Chamber of Commerce in Scotland. The space is small and cosy yet somehow also manages to resonate calm – a feeling reinforced by the friendly and relaxed service. We are here to sample the Weekday Lunch Teishoku Set , priced at a very reasonable £18.00 . Diners can choose two dishes from a range of options, which are served along with rice, pickle, miso soup and unlimited Genmai cha tea. We choose the Kaiso Seaweed Salad , always a favourite; the Fluffy Potato Salad, which is cold mashed potato with Kewpie mayo, cucumber, carrots and sliced onion, surprisingly delicious; the Kara-age Chicken, crispy and super succulent fried chicken with daikon dare sauce; and Tonkatsu, Panko breaded pork cutlet with mustard and katsu-miso sesame sauce. Greedy as ever, and remembering happy days at Stockbridge Market, we can’t resist adding the Devil Dumplings from the specials – with Naga chilli seasoned pork, Chinese leaf, lemongrass and garlic – which are a very tasty addition at £8.90. I am delighted to see that all the pork is free range and sourced from the Borders, which no doubt adds to its great flavour and juicy texture. As the food is such good value, we feel justified in indulging in a cocktail. I choose the Spicy Yuzu & Sea Buckthorn Margarita special which, like the food, is flavourful and well balanced – a real winter restorer that is also available as a mocktail. The Harajuku Kitchen lunch menu is a bargain not to be missed, but I will definitely be back to try the full menu – Apple Gyoza with Matcha Ice Cream being first on my list! Harajuku Kitchen - Japanese Bistro - 10 Gillespie Place, Edinburgh EH10 4HS - T: 0131 285 8182 E: reservations@harajukukitchen.co.uk Mon-Fri: 12-2:15pm, 5-9:15pm Sat: 12-9:45pm Sun: 12-3:15pm, 5-9:15pm

Dishoom is a UK‑wide restaurant group celebrating the Irani cafés of twentieth‑century Bombay — the bustling institutions founded by Zoroastrian (Iranian) immigrants. Their Edinburgh outpost also nods to the visionary town planner Patrick Geddes , appointed Bombay’s first Professor of Sociology and Civics in 1919. Geddes frequented the city’s cafés, suppor ted the independence movement, and advised on planning during his years living there. Dishoom folds this local connection into a venue reflecting the dusty grandeur and easy sociability of the cafes. When Simone and I visit for breakfast, the two‑storey restaurant is already in full swing. I’ve Photo credit: Simone Hilliard never seen such a crowd at 10.30am. True to Dishoom form, we bump into friends and clock workmen, office‑goers, and groups of all kinds tucking into their morning plates. Dishoom’s signature breakfast naan rolls have earned their reputation for fusing Scottish staples with pillowy Indian bread. But on this visit I was keen to try two new specials — the Haggis Pau  (available only until 15 February) and the V for Vitality  functional drinks — and was kindly invited to sample both. The Haggis Pau  is a hearty, exuberant thing: richly spiced, specially made Dishoom pork haggis piled onto hot, buttered buns, topped with a pair of fried eggs, crisp Ramsays of Carluke bacon , honeyed chilli chutney, cream cheese, and fresh coriander. Served daily from 8–11.45am (£12.90), it’s a generous, delicious nod to Burns Night. Simone and I loved it. The eggs arrive with vivid orange yolks that melt into the soft rolls and spicy chieftain. We agreed we wouldn’t need lunch or, possibly, dinner too.  Lassi and Shot - Simone Hilliard Photography I’m equally intrigued by the rise of functional drinks — the new wave of beverages infused with CBD, mushrooms, ashwagandha, electrolytes, and botanicals. They go beyond the original functional drink of chai, long valued for its digestive and blood‑sugar‑balancing properties. Dishoom’s new menu ranges from strengthening lassis to “healing waters.” Simone opts for the Ashwagandha Mango Shot , promising the “horse‑like strength of lady‑wrestler Hamida Banu.” The Green Fire‑Not‑Fire Juice  blends Ayurvedic roots and shoots for swift restoration, and you can even fortify your chai or coffee with a curative shot of lion’s mane, tremella, or chaga mushroom. I choose the Raspberry Super‑Lassi  — a sweet, berry‑bright, creamy concoction of tangy kefir, select vitamins, tremella mushroom, and a drop of aloe vera for “inner and outer glow.” Breakfast at Dishoom feels less like a morning pit‑stop and more like a small act of transportation— a moment where Edinburgh briefly hums with the spirit of old Bombay. Between the Burns‑night‑bright Haggis Pau and the new wave of V for Vitality drinks, the café manages to honour its roots while tapping into the way we eat and drink now. As Simone and I step back into St Andrew Square, we’re reminded why Dishoom has become such a unique part of the city’s dining rhythm. Related - more Indian restaurant reviews Dishoom Edinburgh  3A St Andrew Square, Edinburgh, EH2 2BD  Open - Monday - Wednesday 8am-11pm. Thursday & Friday 8am - midnight, Saturday 9am - midnight, Sunday 9am - 11pm. #

One Week On… Just when you think the days are stretching and the chill is easing, Scotland reminds you—firmly—that winter isn’t done with us yet. Luckily, the Bite team has been out gathering plenty of ways to stay cosy in Scotland’s brilliant restaurants, cafés and bars. 🍇 On the Grapevine Scottish wins at The Leafies    A strong showing for Scotland at The Leafies —affectionately known as “the Oscars of the tea world”. Bacaro 42     A new Venetian wine bar has opened at 42 St Stephen Street, Stockbridge . Hours:  Wed–Fri 4pm–11:30pm, Sat 3pm–11:30pm. 🍽️ Where We Sipped & Savoured This Week Three Churches, Lochwinnoch Mrs Bite and contributor Liz joined the Renfrewshire Mac ’n’ Cheese Club for a very serious (and very entertaining) evening of cheesy research. A fine example of the classic—paired, naturally, with a generous Shiraz. No review yet… the investigation continues. Dishoom x Raer Whisky Breakfast specials at Dishoom followed by a trip to Jackton Distillery to preview Raer’s first single malt, set for full release in September 2026 . Wahaca Wahaca Bronwyn brightened January with a colourful, plant‑based feast at Wahaca If there’s somewhere you think deserves a little more love, tell us — we genuinely adore discovering new spots through you. 📅 Reservations Derek & Isaac (The Social Bitches)    Heading to Bistro Du Vin  on Sunday for the market‑menu lunch with live jazz. Diana    Off to Harajuku, Bruntsfield  to explore their lunch offering. Mrs Bite is going to Dogstar ❄️ Winter Issue Find your nearest stockist: 👉 Find your print copy    Or tell us where you’d like to pick one up — we’ll see what we can do. 🎟️ Ticket Deals Great Grog Spring Wine Fair  — reader offers secured Funky Booze  — the first drinks festival of the year Matthew Jukes: Top 100 Australian Wines  — the celebrated tasting returns to Edinburgh Edinburgh Uncorked 2026 with Joe Wadsack  — back at the Assembly Rooms 👉 Tickets for all here 💬 Stay Connected Find us on Instagram 👉 Insta    Visit Bite Magazine & if you enjoy what we do, tell someone - it helps a micro biz 👉 Bite   Share your tips — we love hearing from you.

Left to Right: Claragh, Nicola, Jacob and Jaynie Kean A family‑run Lowland distillery steps into a new chapter as Jackton prepares to reveal the single malt that has quietly shaped its identity from day one. Six years after filling their very first cask, the team at Jackton Distillery are finally ready to lift the lid on their inaugural RAER Single Malt . And in true Jackton style, they’re doing it with a Burns Night gathering on the former family farm. Between 23–25 January, a small group of whisky lovers will be the first to taste the spirit that’s been resting patiently in Jackton’s warehouses since February 2020. It’s a milestone that marks not just the arrival of a new Lowland single malt, but the culmination of a decade‑long family ambition. “We promised ourselves we’d pour our heart and soul into every drop,” says Managing Director Jaynie Kean, who leads the (mostly) female‑run distillery. “To finally draw from those casks and share our Single Malt for the first time is incredibly moving.” A Distillery Built on Belief Jackton Distillery sits on the Kean family’s former farm in South Lanarkshire — a place where the lines between agriculture, craft and community blur in a way that feels distinctly Lowland. Their blended Scotch, RAER , has already earned awards and a loyal following for its easy‑drinking, inclusive style. But the single malt has always been the quiet north star. “It was all very uncertain when we started,” says Claragh Kean. “Operating independently is a massive risk. But one thing never changed: we wanted our own single malt. We wanted to show the world what we could do.” On a recent press trip, sisters Claragh and Jaynie told stories of growing up on the farm and how it has shaped their business today. They have a deep respect for the natural — from livestock and landscape to long‑term sustainability — and that instinct runs through the veins of Jackton. Draff from the stills feeds nearby cattle, water is reused, and heat from distillation warms the buildings. “Nothing is wasted and everything comes full circle,” adds Jacob Kean, who oversees operations. “Embracing the circular economy isn’t just eco‑friendly — it makes our whisky more authentic.” A Burns Night With Meaning Guests at the preview won’t just be tasting the whisky; they’ll help select the standout casks that will form Batch No.1, each bottle hand‑numbered by the team. The general release is slated for Q3 2026, with the distillery confirming they remain on track for an autumn launch. “We’re taking our time, because that’s what our whisky deserves,” Jaynie says. “Every extra month in the cask deepens its character.” Why RAER RAER Whisky positions itself around connection — whisky as a shared moment. At the press preview, Jaynie shares her dad’s artistic epiphany: a stylish Scottish couple standing before a stunning mountain vista, lifting their kilts to flash their rears in front of a beautiful “rare view.” This playful vision inspired RAER Whisky and its “RAER moments,” with “ Make every moment RAER ” etched on the distillery wall. There is also a chair among the casks where visitors can record their own stories or ‘raer’ moments. For a young Lowland distillery to reach this point in just six years is no small feat. But for the Kean family, it’s simply the next step in a story defined by belief, graft and a refusal to rush a good thing. Jackton Distillery Hayhill Road Jackton, Glasgow G74 5AN, Scotland

Tea Scotland has won the 2025 Pioneer Award  at the internationally recognised Leafies Tea Awards marking a major moment for Scotland’s fast‑growing tea sector. The network, which supports the commercial cultivation of Camellia sinensis   across the country, was praised for producing rare, small‑batch, traceable teas shaped by distinctive Scottish microclimates that echo high‑altitude terroirs. The Awards ceremony commended Scottish Tea Companies The Leafies —organised by the UK Tea Academy  in partnership with Fortnum & Mason—celebrate excellence in artisan tea and are widely regarded as the “Oscars of the tea industry.” Jennifer Wood, Director of the UK Tea Academy, said Tea Scotland’s growers “manage to produce exceptional teas in a tough climate under testing conditions,” adding that the award recognises their “optimism, dedication and achievement in creating delicious, world‑class, award‑winning teas year after year.” Tea Scotland Chair Mike Hyatt said the accolade reflects a decade of work establishing tea as a viable Scottish crop. “It is important to recognise the hard work that tea growers in Scotland have put in over the last 10 years,” he said, acknowledging growers from Orkney to Dumfries and Galloway. Scottish Tea House Highly Commended for The Angels’ Share Alongside the Pioneer Award, Tea Scotland member Scottish Tea House   received a Highly Commended  honour for its black tea The Angels’ Share , further underscoring Scotland’s rising profile in the global tea world. Produced near Lanark by founder Joanne Holley, The Angels’ Share  reflects years of nurturing tea plants in a challenging climate and crafting tea with a strong focus on provenance, sustainability, and biodiversity. “To receive a Highly Commended award at the Leafies is a tremendous honour,” Holley said. “This recognition reflects the care, patience and commitment involved in growing tea here in Scotland, and it’s incredibly encouraging to see Scottish-grown tea recognised on an international stage.” Scottish Tea House has become known for its focus on provenance, sustainability, and connection to place, alongside its growing reputation within the food, drink, and tourism sectors. The award further reinforces Scotland’s emerging position within the global tea landscape. Special Mentions for Sustainability The Leafies highlighted Glen Caladh Tea  i n Argyll and Scottish Tea House for their commitment to quality and environmental stewardship: Glen Caladh Tea, run by former Tea Scotland Chair Islay Henderson, was recognised for its regenerative approach. “Tea being a crop with huge potential for biodiversity and carbon sequestration, we grow organic tea outside with this in mind,” Henderson said. “It’s a dream for me to bring an ethical tea product to the table with the Glen Caladh single estate tea we make in Argyll.” Related: Check out more tea & coffee stories Awards Ceremony The Leafies ceremony on Friday 16 January at Fortnum & Mason, London .

Wahaca brings big flavour and easygoing charm to plant‑based dining, with vibrant small plates, standout tacos, and a zero‑proof drinks list that makes Dry January feel like a celebration rather than a compromise. Sometimes you just have to treat yourself. I’m not talking about a Michelin starred, white tablecloth kind of treat, more the kind that warms your stomach and ignites a spark in you at the same time. That’s Wahaca. Visiting our local restaurant in Edinburgh, with its high ceilings and colourful decorations, you feel as if you’ve stepped into a playful cave. All around us are smiles and our senses are immediately consumed by the spicy aromas. The bar glistens like a jewel waiting to be seized and we spot the chefs bustling about in the kitchen – we can’t wait to put them to work. The menu is extensive, but my friend Matilda is vegetarian and I am a non-drinker, so we decide to stay in our respective lanes tonight. I am a carnivore at heart, but the array of veggie options, make my mouth water. And with Veganuary and Dry January in full swing, it’s a no-brainer.  The real challenge is deciding what to order. There are a few I’m‑Happy‑Because‑I’ve‑Got‑Amazing‑Food shoulder wiggles throughout our meal that are telling, but Matilda and I still debate the top spot. Is it the creamy, jalapeño‑laced Butter Bean & Confit Garlic Dip ? Or the divine Halloumi Al Pastor tacos crowned with pineapple salsa (and this is coming from someone who doesn’t even like halloumi). Actually, no — it has to be the Crispy Cauliflower Bites with roasted jalapeño allioli. One bite and I know this platito is going to haunt me for days. And the libations. As a non-drinke r, I don’t often indulge in drinks the way most people do. Maybe a Coca-Cola, if I’m feeling naughty. But the mocktail options compete for attention, I start with the Mini Non-Alc Trio flight - Cucumber, Jalapeño & Basil Smash , a tropical Pineapple & Passion Fruit Picante , and a Blackberry Sour . Genius. Because after tasting their divine flavours, Matilda and I order two full sizers. Because we’re indulging, remember? Speaking of indulging, no Mexican meal is complete without cinnamon‑dusted Churros doing a slow‑motion dive into rich chocolate sauce. And because we’re clearly past the point of pretending to be sensible, we throw in two scoops of gelato on the side. Why not!  Life’s too short for half‑measures. Wahaca Edinburgh 16 South St Andrew St, Edinburgh EH2 2AU - 0131 564 3850 Open Mon & Tues 12pm – 9pm; Wed to Sun 12pm – 10pm

Cold outside? Get your skates on to Hawksmoor Edinburgh to catch their January meal deal! They’re offering their steak‑and‑side deal from as little as £16, and Bite is in there quick to sample Hawksmoor’s specials. The basic deal includes a 35‑day dry‑aged Scottish rump steak with a choice from four sides. Add on a second course and the total of £19.50 still keeps it keen. So much so that my dining companion feels a celebratory Cava is a suitable aperitif, and it’s a delicious Raventós rosé — Hawksmoor are known for their excellent wine menu, and they even allow Monday BYOB for a fiver. Sides include a contender for — if not winner of — best‑ever chips . The Hawksmoor beef‑dripping chips are golden, crunchy bliss, while the Bitter Leaf Sala d (radicchio, endive etc.) with nuggets of Lanark Blue cheese and adorned with candied pecans for perfect contrast, is easy to demolish. Steaks themselves are small but chunky (you can upgrade to fillet tail for £11, which one of us did for comparison). We initially thought they were possibly overdone, but as they rest on the plate they relax, becoming increasingly tender as we eat. Our only ‘beef’ was that they’re served dry with no sauce — something easily remedied from the list of sauces, from which we choose a bowl of buttery Béarnaise (£3.50). Our choices of red by the glass — Douro from Portugal and Duero from across the border in Spain (£13 & £16 for 175ml) — make deliciously warming matches. Our lunch is the full three‑course January deal (£23), but it’s the starters that really wow us. Dining companion Mr Fussy reports he’s ‘impressed’ by his Smoked Mackerel Salad with horseradish, saying it’s not oversmoked and that the warm new potatoes make all the difference. On the other side of our booth, there is no way I’m sharing my jar of Hawksmoor Potted Beef with its melting topping — top marks, as I will definitely return for this memorable treat. It arrives with two puffy, light, crispy Yorkies on the side, along with a silver boat of thick, slightly smoky onion gravy. For dessert, the wild morello cherries and sour cherry sorbet in the Black Forest Pavlova nicely echo my own aperitif of a Sour Cherry Negroni. I try to convince my other half to try an interesting peanut butter shortbread with ice cream, but he’s not persuaded as long as Sticky Toffee Pudding is on the menu — and topped with clotted cream, it’s a winning choice. Our waitress Isla and team are a shining example of good service, which we really appreciate. This sentiment is repeated by friends we bump into on our way out — Alison is enjoying roast hake from the January set menu, so there are decent steak alternatives, including a tempting charcoal‑roasted Spanish chicken dish. Related: Lunchtime reviews Hawksmoor- 23 W Register St, Edinburgh EH2 2AA - 0131 526 4790 Open 7 days. Steak‑and‑side/January offer 1–31 Jan (excluding Sun), Mon–Fri lunch–early evening & Sat lunch

Celestia raises the bar for Edinburgh’s midday dining, pairing sharp technique and contemporary Indian flavour with a lunch menu that’s both polished and properly priced. Celestia , Edinburgh’s contemporary Indian dining destination on Eyre Place, has unveiled a new lunch menu designed to deliver bold flavour, refined technique, and exceptional value — and early visits suggest it succeeds.  Priced at £15.95 for vegetarian and £19.95 for non‑vegetarian, the menu invites guests to choose an appetiser, main, and accompaniment, creating a flexible, flavour‑forward midday experience that feels both polished and accessible. Opened in April 2025, Celestia pairs modern Indian cooking with sleek, atmospheric interiors: emerald banquettes, purple and amber lighting, a sculptural chandelier, and spicy‑brown marbled tables that glow warmly on a dull Edinburgh afternoon.  The new menu is the latest project from Mohammed Abbas, the driving force behind sister restaurant Cilantro . His reputation for elevating Indian cuisine continues to grow, bolstered by Celestia’s recent Best Newcomer win at the Asian Curry Awards. A recent lunch begins with crisp poppadoms and a thoughtful trio of accompaniments: crunchy half‑cloves of garlic tempered with mustard seeds; a gentle coral‑pink dip with the smoky sweetness of roasted tomatoes; and a pale green cooling sauce — more complex than a standard raita combining mint, cilantro yogurt and citrus. Crispy Onion Fritters follow, reminiscent of pakora but with far less gram flour, letting strands of onion and veg fry to a delicate crisp. Plates arrive garnished with jewel‑bright pomegranate, beetroot, and a fine mirepoix of red pepper — a small flourish that make the dishes feel genuinely cared for.  From the starters, the Bhatti Murgh  offers well‑textured, tender, naturally flavoured chicken with a hot sauce on the side, while Paneer Tikka kebab combines buttery moreish cheese with glossy chunks of green and red pepper and more of that excellent mint green dip. The Tandoor lends many of our dishes subtle smoky flavour. Mains continue the theme of confident cooking: a Scottish Lamb Curry  with tender meat in a warmly spiced sauce, and a Goan Fish Curry  where the fillet keeps its structure and bite rather than turning woolly, a common pitfall when marinated in strong spices. For those seeking something quicker, the separate  Celestia Lunch Plate selection offers standalone options including Mince Meat Seek (£13.95), Masala Fish & Chips (£12.95), Jashila Chicken Tikka (£12.95), and that Paneer Tikki (£11.95). Dessert negotiations end in the usual stramash, resolved by sharing: a pistachio‑mint Kulfi with clean, bright flavour, and syrup‑soaked Gulab Jamun streaked with saffron — indulgent in all the right ways. Mint tea rounds things off, though the sensible lunch portions meant digestion never felt challenged. While Edinburgh’s fine‑dining landscape remains shaped by European and Nordic influences, Abbas continues to challenge assumptions about how Indian cuisine is perceived in the city. By combining refined technique with bold, contemporary flavours, he aims to expand expectations and demonstrate that Indian cooking deserves the same space, ambition, and recognition as any other modern culinary style. Lunch service is now available daily from 1pm–3pm, offering Edinburgh diners a vibrant, modern alternative to the standard midday meal. Related: Read our other reviews of Indian restaurants Celestia - 18 Eyre Pl, Edinburgh EH3 5EP - 0131 287 2914 - Info@celestiarestaurant Opening hours: Sunday - Thursday 1pm-10pm, Friday & Saturday 1pm - 10.30pm