Giovanna Eusebi has revealed that keenly-anticipated plans for expansion of her popular award-winning family-run Italian restaurant Eusebi Deli in Glasgow’s West End by taking over a derelict bank across the road in Gibson Street to create a new wine bar and restaurant, are on hold - just days after hearing she had been granted new planning permission after two difficult years.  Speaking exclusively to Bite , patron Giovanna Eusebi, whose family has been operating in Glasgow’s East End and in the West End for over 70 years, said: “It was news to us to finally get the planning after two years. We have put a huge amount into it to this point, but from when we started the project to now, the cost has increased by 20% for trades, raw materials (steel, etc), plus current unworkable margins in our sector. As result we are having to re-evaluate it and pause it in the meantime. I say this with a heavy heart.” A Six‑Year Dream Deferred The new venture was planned for the former United Bank building in Gibson Street , which has been vacant for 10 years and has become an eyesore in the busy thoroughfare. A wine display and an open kitchen were to be features in the new venue, and the project would create 18 jobs. The award-winning Italian restaurant The project would see a further extension of the Eusebi empire, which began when Giovanna’s grandparents arrived in Glasgow from Italy to open The Rendezvous cafe in Partick where they served home-made ice-cream and mushy peas in vinegar. Giovanna’s parents opened a deli in Shettleston Road in the city’s East End where they prepared the food by hand with the help of an elderly aunt and an elderly Italian family friend. Giovanna took over 25 years ago before opening Eusebi Deli in the West End 10 years ago - after extensive renovations and long drawn-out planning permission. The Shettleston Road deli site remains as the production kitchen for Eusebi Deli. Previous planning permission was granted in 2020 but the Covid-19 pandemic put paid to those plans and permission lapsed. So the dream has actually actually been alive for six years, which makes the shelved plans all the more disappointing for Giovanna and her team, her family and her customers. A Sector Under Pressure Many in the hospitality sector are facing dramatic business rates increases from April following the UK Government budget but the General Rates Revaluation takes effect on 1 April 2026 to establish the new Rateable Values for all non-domestic properties across Scotland. Many in the sector are urging the Scottish Government to address the issue in next week’s Scottish Budget. Could this change her immediate plans? “Not if, but when” Despite the setbacks Giovanna remains determined: “I never give up, so it’s not if but when the time is right  [to proceed].”

Mowgli brings its trademark sparkle and home‑style Indian cooking to a grand Hanover Street bank building, but while the sauces shine, uneven execution and chain‑style service leave Edinburgh’s independents firmly in the lead. Mowgli Street Food is a UK restaurant group built on Indian home‑style cooking and the lived experience of its founder, Nisha Katona. A former child‑protection barrister, Katona left a 20‑year legal career to open the first Mowgli in Liverpool in 2014. Her cooking draws directly from her Indian heritage and family recipes, and her Instagram tutorials—filmed from her own kitchen, usually in a Green Day or Rolling Stones tee—have made her a warm, accessible guide for a nation of curry lovers. Now part of the Arcturus Group alongside Pho and Rosa’s Thai, Mowgli has expanded quickly across the UK. Mowgli’s Edinburgh outpost occupies a former listed bank on Hanover Street—a striking square room crowned by a dramatic cupola. On a dark January night, the space glows with fairy lights in hurricane jars. It’s simple, clever, and undeniably atmospheric; the buzz is real. Pricing is very reasonable, though portions are modest and served in silver tiffins. This suits me, but some diners may find themselves ordering more than expected. Aunty Geeta’s Prawn Curry  arrives in a thick, vibrant tomato sauce with green chilli and peas. The sauce is colourful, flavoursome, and finished with fresh coriander. The only drawback: not many prawns. Two of our group choose the Goan Fish Curry . The sauce is excellent—fruity, smoky, tamarind‑bright, ginger‑warm—but the fish itself is overcooked marked by a woolly texture. A shame, because the flavours are spot on. Mini poppadoms with yoghurt are neatly presented and enjoyable. The rice is perfectly serviceable. I’d point newcomers to Nisha’s Instagram for her genuinely useful rice tutorials and here natural and charismatic delivery. Vivian and I both order Tangled Greens , a standout side. Earthy turmeric, bitter kale, and layered spices make it one of the most satisfying dishes on the table. When our server checks in, my friend mentions—politely—that her fish was overcooked. The server seems unsure how to respond. It’s not her fault; it’s the system. The moment underlines that this is a chain built for pace and consistency, not the instinctive care you find in Edinburgh’s independent, family‑run Indian restaurants. Related: More reviews of Indian restaurants. Mowgli Edinburgh delivers warmth, atmosphere, and some genuinely flavourful sauces, but execution can be uneven and the service model feels tightly scripted. Live and let live—there’s a place for chains—but the experience left me thinking fondly of the city’s independent Indian kitchens, where the cooking and the care run deeper. Mowgli Street Food Edinburgh - 20 Hanover St, Edinburgh, EH2 2EN - 0131 560 2510 Opening Times:    Mon–Thu: 11:30am–10pm Fri & Sat: 11:30am–11pm Sun: 11:30am–10pm

Indian cuisine holds a cherished place in Scotland’s culinary landscape, dating back to 1947 when the first Indian restaurant is believed to have opened. As Chitra Ramaswamy for The Scotsman   reported in 2012, Mohammed Khushi saw an opportunity in the wake of the India-Pakistan partition and the influx of South Asian students. In following decades in Glasgow, Noor Mohammed would open Green Gates, and his son, Ali Ahmed Aslam, would create the legendary Shish Mahal . The latter is where the now-iconic Chicken Tikka Masala was born , in response to a customer complaint about dry chicken. From those humble beginnings, Indian food in the UK has evolved. Today, regional specialities are in the spotlight, and in 2025, eight Indian restaurants across the UK retained Michelin stars. Among them, Birmingham’s Opheem leads the charge in redefining Indian fine dining. Enter Celestia, the latest venture from Mohammed Abbas, the respected restaurateur behind Cilantro. While Cilantro is beloved for its comforting, home-style curry dishes, Celestia is Abbas’s bold step into the world of refined Indian cuisine. At Eyre Place, next to Cardinal and occupying the former site of New Chapter, Celestia is a visual and culinary statement. Interiors are sleek and sophisticated: a palette of sea greens and purples, soft wall lighting, a sculptural chandelier, amber-blown glass, and a glowing light box that casts a warm, elegant hue. We begin with a tray of poppadoms and three house-made dips— each a subtle twist on a familiar classic. The standout is a chilli oil infused with whole garlic slices, which we eagerly spoon onto blistered, rustic poppadoms. Starters set the tone. I opt for the dakshni (southern-style) paneer—cottage cheese stuffed with dry nuts, ginger, and chilli, grilled with ground spices and ghee. It’s rich, aromatic, and deeply satisfying, served with a mango sauce and a diced beetroot salad to the side. Mr Bite chooses the Kerala chilli garlic prawns : plump king prawns marinated in roasted garlic, malt vinegar, and freshly ground spices. They arrive curled up and generously coated—just mind the tails. For mains, Mr Bite lifts the lid on a lamb biryani, the steam releasing a heady mix of spices. The lamb is fork-tender, the rice fluffy. My prawn curry is elegantly plated, with a swirl of cream. Pomegranate raita and saffron infused basmati add to this colourful feast . The sauce—coconut and tamarind-based—is silky, balanced, and layered with flavour. All dishes are artfully presented. The dessert menu lists plenty of tempting dishes including lemon cheese mint pie a nd badam (almond) and dates golden phirni. Though we’re full, we request a takeaway. The next day, old monk rum balls —drenched in maple syrup—vanish in minutes. Prawn curry served with a swirl Celestia isn’t just another Indian restaurant—it’s a celebration of heritage with finesse. Abbas has created something special here: a dining experience that honours tradition while confidently stepping into the future. Celestia is at 8 Eyre Place, Edinburgh EH3 5EP. Tel: 0131 287 2914 Opening Hours. Mon - Sun, 12:00 – 14:00 . Mon - Sun, 17:00 – 23:00.

One of Scotland’s leading chefs will be hosting a collaborative ‘Captain’s Table’ experience onboard Edinburgh’s five-star luxury floating hotel, Fingal, on Wednesday 4 February .   For one night only, just ten diners are being offered the chance to step aboard the world-class foodie destination to enjoy a bespoke five-course menu created by Michelin-acclaimed guest chef, Barry Bryson from Barry Fish at the neighbouring Shore area of Leith.   The exclusive pop-up dining event will be staged in the ship’s former captain’s command room and delivered in partnership with Fingal’s culinary team.   Together, Barry Bryson and Fingal’s chefs will showcase a menu that traces Fingal’s working route around the coast of Scotland. For over 30 years, the former Northern Lighthouse Board (NLB) tender sailed waters around Scotland helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland.   This February, the ‘Captain’s Table’ galley kitchen experience will pay homage to Fingal’s maritime heritage and the rich bounty of fish and seafood sourced from Scotland’s coastal waters.   The intimate feast will be hosted by Barry Bryson and the Fingal team and will be served around one single communal dining table.   Highlights of the menu will include lobster soufflé with leek fondue ; smoked halibut, bottarga, Caesar; squid, bacon, white beans and Jerusalem artichoke; and sole, mussels in a sauce vermouth . Sweet-toothed diners can look forward to a sumptuous dish made with chocolate, sea buckthorn and gingerbread.    Pedro Barreira, Head Chef for Fingal’s award-winning Lighthouse Restaurant, said:   “We’re delighted to welcome our friend, neighbour and Michelin-recommended chef Barry Bryson aboard Fingal for the first time this February.  “With his restaurant located just five minutes from Fingal on the Shore, Barry shares our passion showcasing season, farm, fishmongers and growers from Scotland and across the UK, so it’s the perfect partnership for us celebrate our food ethos and our local community spirit here in Leith.  “This is more than a dinner. It’s a journey through taste, craftsmanship and the rich heritage of Leith. For one night only, Barry’s carefully curated five-course menu will help to tell Fingal’s story as a former working ship. Expect the best produce sourced from Scotland’s coastal waters, as well as sweet treats - all bursting with seasonal flavours and presented by two of Leith’s most celebrated dining destinations.”   Guest chef Barry Bryson from Barry Fish at the Shore in Leith, added:   “It’s a real privilege to be teaming up with Fingal’s culinary team onboard this truly world class foodie destination. Creating this special menu in Fingal’s unique galley kitchen is a dream come true. “Not only will we be showcasing the produce landed around the shores of Scotland and celebrating Fingal’s maritime heritage, but we’re also playing our part in promoting Edinburgh’s waterfront in Leith as Scotland’s premier dining destination. Our small coastal neighbourhood now boasts more fine dining restaurants than anywhere else in the country.  “Each dish will reflect my signature ethos – the best ingredients, cooked with skill and passion, and in a welcoming warm environment.”   To elevate the evening further, expertly paired wines will be available and hand-selected by Fingal’s sommelier to complement Barry Bryson’s creations.   The five-course ‘Captain’s Table’ set-menu onboard Fingal Hotel is priced at £95 per head on a first come, first served basis, including three selected wines with the meal and a Royal Yacht Club cocktail on arrival from 6.30pm. For more information about the pop-up event on Wednesday 4 February, go to www.fingal.co.uk/whats-on/barry-bryson For bookings, call 0131 357 5000 Photo Credits: Ruth McQuiggan

LOCHORE, FIFE – Bayne’s the Family Bakers has announced a bold strategic roadmap to double its retail footprint and invest £11 million into the future of the business over the next five to eight years. The announcement follows a record-breaking financial year , with turnover surpassing £51.2 million for the year ended 31 March 2025. Building on a legacy of over 70 years, a multi-million-pound expansion of the Orwell Bakery hub in Lochore serves as the foundation for a sustainable growth strategy. This investment supports a planned rollout of three to four new shops per year, ensuring the bakery remains a cherished staple of the Scottish high street for generations to come. John Bayne, Joint Managing Director, Bayne’s the Family Bakers said, “Our plans represent a long-term investment in the future of Bayne’s as a family business. Over the next five to eight years, we intend to invest around £11 million in a way that is responsible, sustainable, and firmly focused on the long term. “This is about growing carefully, reinvesting in our communities, and continuing to create local employment where Bayne’s has been part of the fabric of daily life for generations.” While turnover grew by 15.3% to £51,292,521, the company managed significant inflationary headwinds, including rising costs for ingredients, wages, and energy. Despite these pressures, profit before taxation remained steady, providing a strong foundation for the planned multi-million pound reinvestment. Bayne’s also continues to invest in store refurbishments and continual product innovation. The workforce also grew to 963 employees this year. Aggregate remuneration rose to £22.4 million in 2025, reflecting a significant investment in the local economy. John Bayne continues, “We are committed to continually improving quality and driving thoughtful product innovation, ensuring everything we make reflects the care, skill, and integrity that customers expect from Bayne’s. “Our people are the backbone of the business, and looking after them — through training, development, and creating a supportive working environment — is fundamental to our plans for the future. Sustainable growth can only be achieved by investing in the skills, wellbeing, and progression of the teams who make Bayne’s what it is.” As the business continues to grow, it remains firmly committed to sustainability, reducing its carbon intensity ratio from 56.7 to 51.9 tonnes of CO2 per £M of turnover. The company also prides its commitment deeply rooted in social responsibility, supporting the Trussell Trust and The Bayne’s Charitable Trust to ensure its growth benefits the wider community. To learn more about Bayne’s The Family Bakers please visit: baynes.co.uk .

A cosy East Neuk hideaway where real fires, woodsmoke, and warm hospitality welcome you in. As a post‑festive day out with two friends exploring the East Neuk — that string of picturesque fishing villages, winding coastal paths, and big winter skies — The Dreel Tavern proved to be the perfect place to warm up and unwind. Nestled in Anstruther , right by the Dreel Burn, the inn feels deeply rooted in the area’s maritime heritage. Stepping inside is crossing into a cosy old‑world tavern: real fires crackling, the soft aroma of woodsmoke drifting through the room, and attentive service that makes us feel instantly at home. The food captures the same sense of comfort and seasonality. A Fig, Candied Walnut, and Blue Cheese Salad is beautifully balanced — sweet, crunchy, and creamy all at once with bitter also playing its part courtesy of crisp chicory leaves. And next, a hearty bowl of Tomato, Red Pepper, and Chilli soup , served with chunky Barnett's brown bread and butter , is exactly the kind of warming, flavour‑packed dish you crave in Winter. Dessert is a divine Coffee and Chocolate Mousse with a hefty slug of Kirsch, topped with three kirsch‑soaked cherries and chocolate shavings. We round things off with shortbread, the perfect final flourish to a relaxed winter meal. Another visit and I am sure I would tuck into a platter of East Neuk Seafood, cheese or charcuterie. With its fireside glow, seasonal cooking, and a setting that captures the charm of the East Neuk, The Dreel Inn is a wonderful spot to settle in after a day spent by the sea. Related: More Fife Eateries The Dreel Tavern  - 16 High Street West, Anstruther, Fife, KY10 3DL, Scotland. You can also reach them by phone at 01333 279238. A La Carter - serving times – Wed- Sat: 12-8.30pm | sun: 12-7pm

The Pitt is open weekly, Friday – Sunday, from 9 am. LongShot coffee opens from 9 am. Bars open at 11:30 am. And the Street Food Market opens Friday – Sunday at 12noon. The Pitt Street Food Market – Street food, live music, and festival atmosphere. 20 West Shore Road, Edinburgh, EH5 1QD

A decade after its last outing, The Buckstone returns with daytime charm, vintage motorsport flair, and some of the most relaxed views in Edinburgh. Ten years. Where does the time go? It feels like yesterday, but it is nearly four thousand days since I last set foot in The Buckstone. It was once a sports bar (of which more later), it was once a casual diner (also of more later), but what is never in doubt is the exquisite location . It’s been here since before Tenzing Norgay and Edmund Hillary stood on top of Everest (actually, a long time before), but getting to the Buckstone has no need for a Sherpa, unless it’s your van in the car park outside the door. Think less Base Camp and more morning coffee and a fresh croissant. If you favour a lie‑in over the bonhomie of a hotel breakfast buffet, this is the quieter option. Catch up on emails after catching up on sleep. Just wander across the courtyard from the next‑door Braid Hills Hotel (now back in independent management). It’s like it’s never been away. Morning croissant? It is still early days for the Buckstone’s return. Time has zipped by since the reopening to a new café life back in August. Now, it’s December. It’s grey, overcast, damp and dreary — much like August, come to think of it. Step inside, though, and the mood immediately warms up. What you find is reassuringly familiar. The bar is still there, and the licence application is in. So is the conservatory. The views of Edinburgh remain, as do the sofas at the back that quietly invite you to stay longer than planned. Then, also inviting you to remain, is manageress Kamala. Probably somewhat more familiar with the Himalayas than her customers, on account of her Nepalese origins. Can’t help feeling she finds the foothills of the Pentlands somewhat less intimidating — but not as irritating as my irrelevant mountaineering nonsense. What is relevant is the way that the Buckstone has not been ripped up and given a corporate makeover — a refurb, as we call it in the trade. Instead, it has been gently smartened up and pointed in a new — and unexpected — direction. First, though, the biggest change is the clock. The Buckstone is now very much a daytime affair, and it suits perfectly. A coffee‑and‑croissant morning at a window table, gazing out over the rhododendrons of Braidburn Valley Park. It’s time well spent. The sandstone villas that bound the park are Victorian contemporaries of the Braid Hills Hotel, of which the Buckstone was originally an annexe, in 1886 — the same full year that “Peak B” became named Mount Everest (see, not so irrelevant after all). So, here’s the unexpected bit. A collection of historic motoring and motor‑racing memorabilia from the fifties, sixties and seventies. Well, when you own a collection of vintage trackside neon signs worth serious money, it would be rude to keep them in, like a garage or something (which, apparently, is where they’ve been these intervening years). The result is a space that thrums with echoes of Brabham and Brands Hatch, Stirling Moss and Maserati — minus the smell of high‑octane fuel and burning rubber. The aromas are much more pleasant. Then, at twelve sharp, the flag falls for lunch. A lineup of sensible dishes, readied on the starting grid. Sandwiches are served on your choice of white or wholemeal bloomers, with gluten‑free available. All backed up by mixed salad and tortilla chips. Kamala Fillings cover the classics and then some. There’s tandoori chicken with onion marmalade; chicken Caesar; cheddar cheese and sweet pickle; egg mayo with roquette; roasted red pepper, roquette and hummus; tuna mayo and cucumber; or sliced honey‑roast ham with leaf salad. They are generous, straightforward and exactly what you want at lunchtime. The hot sandwiches push things up a gear. A proper BLT, a fish‑finger sandwich built around beer‑battered haddock goujons, steak ciabatta with mozzarella and onion marmalade, or a Mediterranean number featuring fried halloumi and red pepper. These are plates designed to see you through a lap or two, whether or not a hike in the hills or an afternoon round is on the cards. There’s absolutely scope to extend the offer into the evening, or make that BLT into a broader breakfast range. Right now, these are far from the easiest times for the hospitality industry. Any openings deserve a commendation. Reopenings too. Can The Buckstone work this second time around as a daytime destination? Yes — very much so, and not just because it’s there. Making a go of it may seem like climbing Everest, but at the Buckstone, you don’t need to be six miles up to feel on top of the world. Check out more Bars & Bar Food here The Buckstone : 134 Braid Road, Edinburgh, EH10 6JD - 0131 447 8888 Morning coffee and pastries under £10 Light lunchtime meals under £20 Pet‑friendly too.

A much-loved Belhaven pub in the heart of Edinburgh’s Old Town is set to ring in the New Year in style with a brand-new look and elevated offering as it undergoes a significant programme of refurbishment.   Recognised as a true landmark in the Grassmarket , and set in the shadows of Edinburgh Castle , the Beehive Inn has been an iconic building in the capital for over 400 years and remains a vibrant hub for locals and tourists alike. This flagship Belhaven pub will temporarily close to the public from 12 January whilst renovations take place, with the restored venue set to officially reopen its doors in February.   Key features of the investment include the transformation of the pub’s interior with a complete refresh of the ground floor bar and the creation of an open-plan restaurant upstairs , complete with stylish décor and furniture to provide guests with an elevated dining experience. The first floor will also feature the addition of a brand-new whisky bar, offering a true taste of Scotland with over 100 whisky varieties, tailored whisky flights and tasting classes for customers to enjoy.   A major part of the investment will focus on the Beehive Inn’s top floor, which is being revamped to provide a multi-purpose space able to host the pub’s infamous comedy attic as well as private meetings, dinners and parties –for corporate bookings and group celebrations.   The refurbishment will carefully preserve the building’s rich heritage whilst refreshing the venue to provide first-class guest experiences.   All 42 existing staff will be retained during the closure and will be redeployed across sister venues whilst the works are carried out. The Beehive Inn will be hiring new staff to join its talented team following the pub’s official reopening, with multiple roles available across both front and back of house. For more information and to apply, please visit https://jobs.greeneking.co.uk/beehive-inn-edinburgh-jobs .   David Race, general manager at the Beehive Inn, said: “We are thrilled to announce that the Beehive will be getting a top-to-bottom refresh in the New Year, giving our much-loved pub a new lease of life. Following our refurbishment, we look forward to offering something for everyone, whether you’re stopping in for a midweek pint or whisky, enjoying a delicious Sunday roast or celebrating a special occasion with friends and family. We can’t wait to open our doors and welcome guests old and new inside!”    David McBride, Business Unit Director for Belhaven pubs, added: “The Beehive Inn is Belhaven’s flagship venue in Scotland, and it holds a special place in the hearts of many in the local community as well as those who have visited Edinburgh over the years. This investment marks the next chapter in the Beehive’s journey, and we’re looking forward to showcasing the new and improved pub and offering fantastic experiences, which will help to solidify its reputation as a premier destination for Scottish hospitality in the capital.”   For bookings, opening times and more information, please visit the Beehive Inn’s website .

I have to confess that before my invitation to visit Glasgow’s new city‑centre sushi restaurant, I am beginning to weary of the East Asian culinary influence that’s been trending across the country for months. But Sticks’n’Sushi , Scotland’s first outlet from the popular Danish‑Japanese restaurant group based in Copenhagen, forces me to confront this niggling aversion with what can only be described as a deep dive into a completely new experience. If it’s true that we eat first with our eyes, then the owners — half‑Japanese brothers Jen and Kim Rahbek and their brother‑in‑law Thor Andersen — absolutely nail it. The Grade 2 listed building is huge (formerly Jamie’s Italian, later Assaggini), Sashimi Deluxe but from the moment we walk in we’re hit by the outstanding minimalist design of the vast Danish‑vibe interior. Subtle colours, high‑end lighting and a highly refined fit‑out are genuinely impressive. On a Friday evening the place is buzzing, but the large number of diners is matched by a full complement of elegant, black‑uniformed, efficient staff. Slap‑bang in the middle of the restaurant sits a bright open‑plan kitchen where a team of chefs wearing hachimaki bandanas are busy creating made‑to‑order sashimi, nigiri, okazu, korokke, temaki, tataki, katoffi, and a range of salads, ceviches and tempuras. The head‑spinning detail in every element of each item on offer is, on a first visit, pretty confusing, and choosing what to eat in order to get a true reflection of the menu becomes a challenge. I have the wit to ask our server what she recommends, and the solution is Set for Success — a comprehensive range of beautifully presented flavours and techniques. I can’t quite describe what we eat as dishes; they’re more like individual bites to be consumed separately. They arrive in small batches in a continuous flow as they’re prepared, so we never feel overwhelmed by facing what turns out to be a virtual feast all at once. We begin with Tempura Shrimp with Miso Aioli topped with red chilli, and broccoli grilled in “supreme” soy sauce. A pretty platter of thinly sliced Beef Fillet Tataki follows, beautifully decorated with miso aioli and finished with artichoke chips, shiitake and truffle ponzu. The additional flavours slightly overshadow the beef for me, but it’s fun trying to roll them up with chopsticks without spilling anything. Then come thick slices of fresh Salmon Tataki (I’m assured it’s “100% Scottish”), topped with explode‑in‑the‑mouth saki‑tamari marinated trout roe and crunchy daikon radish with miso and citrussy ponzu. This becomes my favourite of everything we sample. Next is a showcase of intricately designed Sushi Rolls based variously on chicken, salmon and shrimp, with additions like cream cheese, tuna and lumpfish roe or yuzu‑kosho (a bitter fermented yuzu peel paste). These feel less unusual given how widely available sushi now is, but they’re all the more admirable for the sheer expertise of the chefs who create such magnificent, tasty wee beezers with artful precision. As if that isn’t enough (my one glass of wine is almost finished by this point, though I could easily have chosen from an exotic range of house cocktails), it’s time for the sticks — actually skewers . Served together on one platter, these include three densely flavoured and incredibly decorous staples: tempura shrimp with avocado, kataifi (shredded pastry) and spicy gochujang; Tsukume Chilli, chicken meatballs with teriyaki and chilli dip; and Gyu Katzu, fried beef fillet wrapped in okonomiyaki pancake and topped with tangy Japanese mayonnaise. Mixed Emotions At £45 each, our meal is filling and genuinely thrilling — full of visual and taste surprises that impress with their precision and mastery of technique, even if at times the core ingredients feel slightly overworked for me. Looking around the space from our comfortable corner table, it strikes me that the cool, minimalist Scandi design is the perfect complement to the complexity emerging from that state‑of‑the‑art kitchen. And the numerous fellow diners around us seem to appreciate that too. Read about more Japanese restaurants Sticks'n'Sushi -  7 George Square, Glasgow G2 1D - 0141 724 4200 Opening Hours:  Saturday 12pm–11pm

The Cairndale Hotel offers 86 rooms, and an award-winning spa, in the heart of Dumfries. Family-owned for more than 40 years, it has grown from humble beginnings in a butcher’s shop into a thriving hotel and built on stewardship, expansion, and deep community connection. Its latest investment includes 12 new luxury rooms in the Burnock Wing, a £250,000 project featuring eclectic artwork, bespoke headboards, Nespresso machines, and Roberts DAB radios. The highlight is a Signature Room with a modern four-poster bed and striking copper bath, reinforcing the Cairndale’s reputation as Southwest Scotland’s leading independent hotel. The Spa Experience The Cairndale’s £2m adults-only spa , opened in 2024, has already been crowned Best Spa in Scotland by the UK Good Spa Guide, beating Gleneagles and Edinburgh’s One Spa. Spread across two storeys, it features a hydro-pool with shimmering mermaid tiles, swan jets, and a reflective ceiling. Facilities include an infrared sauna, two steam rooms scented with eucalyptus and ylang ylang, Scotland’s only double Hammam, a Himalayan salt-wall sauna, and the daring ‘Brass Monkey’ ice bath. Guests can unwind in an herbal-infused glass lounge with wooden swings . All in all - this is an ideal gift experience. Matthew Wallace Senior, Managing Director of The Cairndale Hotel and Spa, said: “To be rated Scotland’s top spa, especially so soon after opening and coming ahead of luxury five star venues renowned across the globe, is a remarkable honour for us and is due to the skills, dedication and hard work of our team.” He added: “We have created a world-class wellness experience in the heart of the South of Scotland, providing a massive boost to tourism and the overall economy of this beautiful region Dining at The Oak The Oak, Cairndale’s new casual dining restaurant and bar, surprises with food that exceeds expectations. A martini made with Isle of Bute’s Oyster Gin is perfectly balanced, though a lemon twist would elevate presentation. Starters include Beetroot Hummus with fluffy focaccia and feta crumb, while Bao Buns with juicy beef and homemade kimchi offer bold flavour. Mains impress: Beef Short Rib generous and hearty, falls from the bone, while Prawn Pad Thai delivers fragrant satisfaction. Later, staff happily arrange cheese in-room—Clava Brie, Strathdon Blue, and Lockerbie Cheddar—all excellent. One note: the menu makes little mention of local suppliers, though the freshness and home-cooked quality suggest local produce plays a key role. Celebrating those producers would further strengthen the Cairndale’s story. Verdict Despite the cold, wet Dumfries weather, the Cairndale offers warmth, comfort, and world-class hospitality. With its award-winning spa, stylish new rooms, and dining that over-delivers, it stands proudly as a tourism star in Dumfries and Galloway. The Cairndale Hotel & Spa    132–136 English Street Dumfries Dumfries and Galloway DG1 2DF United Kingdom Check out more Hotel Dining here Press Trip

Kris Sandlan , community manager at  Cairngorm Coffee , talks to Bite contributor Kirsty Wilkins about creating connections and the Scottish coffee culture. How did Cairngorm Coffee come about? Cairngorm was founded by Robi [Lambie] in 2014 around a kitchen table in Newtonmore. Back then the goal was simple: to make the best coffee we could without alienating people. Fast-forward over 11 years and we’re still exploring the ever-evolving world of coffee. We’re proud to be part of Scotland’s coffee community. Community manager Kris Sandlan Founder Robi Lambie Can you tell us more about your roastery? When we opened our first coffee shop on Frederick Street, we were initially a multi- roaster cafe, serving a selection of roasters from across Europe. In 2016 we took our first foray into coffee roasting. At the time, we’d roast all our coffee in Newtonmore and then transport it to Edinburgh to be brewed in our shops. We quickly realised this wasn’t sustainable and moved our roastery to Edinburgh. Nowadays, we’re based near Portobello and are lucky enough to work with other passionate coffee businesses across the UK and beyond. What makes a great cup of coffee? Taste is, of course, entirely subjective so what makes a great cup of coffee will differ from person to person. For us, working with exceptional producers and growing incredible high-quality coffee forms a big part of the eventual cup quality. Honouring the hard work of these producers, roasting the coffee with respect and brewing that coffee with the passion it deserves creates the perfect cup. One of your aims is to create genuine connections – what does this look like in practice? When it comes to coffee, we believe in forging long-term relationships with producers, choosing to buy regularly from the same farmers. By doing this, we ensure ethical and sustainable sourcing programme that empowers producers, allowing them to reinvest in infrastructure on their farms. Outside of coffee, we always choose to align with businesses that share our passion for quality. Coffee has and always will be a point of connection between people. It was always our goal to create a space that’s welcoming, a space where specialty coffee is accessible to everyone without pretension. For us, we want people to connect with each other and with an extra-special cup of coffee. Graham’s Family Dairy pop-up at Cairngorm Coffee with Carol Graham (pictured centre) What makes coffee culture in Scotland stand out? Scottish coffee can often be seen as the underdog when it comes to the overall landscape of specialty coffee in the UK. There are so many fantastic coffee spaces that, in our opinion, don’t get the recognition they deserve. It’s not just in the big cities either. All over the country – from the borders, all the way to the Highlands and Islands – there are fantastic coffee shops. It’s in these more remote places that you see the true definition of what a coffee shop is. Not just a space to enjoy coffee, but also a place to come together as a community. How did the partnership between Graham’s Family Dairy and Cairngorm come about? We’ve worked with Graham’s Family Dairy  for a number of years and are happy to call [marketing director] Carol Graham one of our regulars at our shop on Melville Place. Over the years, we’ve worked with them on a variety of different content pieces so it was the perfect collaboration for the recent Gold Top pop-up. What are the benefits of Graham’s Family Dairy milk? Around 70% of our drinks are made using milk, so it’s important that the milk we use is high quality. Graham’s Family Dairy milk textures perfectly and allows us to produce a high level of micro-foam, creating that silky and luxurious texture that makes your latte or flat white taste incredible. Any tips for customers making their own coffee at home? The two biggest tips we can give are: 1. Where possible, always buy whole-bean coffee and grind it as you need it. Pre-ground coffee stales incredibly quickly so buying whole bean and grinding yourself will significantly prolong the life of the coffee. 2. Give your coffee time to rest before brewing. It’s a bit of a myth that the fresher the coffee, the better it is. Coffee should be left to rest around seven to 10 days after the roast date. This is to allow the carbon dioxide added during the roasting process to de-gas from the coffee. Any upcoming coffee trends should we be aware of? Over the past couple of years, we’ve seen a huge trend of coffee shops thinking outside the box when it comes to signature drinks. We’ve already seen the massive explosion of matcha alongside some interesting flavour combinations. We’d expect that to continue into the new year, with hojicha * joining the party too. We’ll also continue to see producers push the boundaries of coffee processing, with a big focus on co-fermentation **. We’re already seeing some interesting creations popping up for early next year and hope to bring a few of these to our roastery throughout 2026. Cairngorms Coffee 1 Melville Place, Edinburgh EH3 7PR Ralia, A9 by Newtonmore, PH20 1BD cairngorm.coffee Check out other tea and coffee posts . *Hojicha is a Japanese roasted green tea made by heating bancha or sencha leaves over charcoal, giving it a warm, nutty flavor and reddish-brown colour. Unlike grassy sencha or intense matcha, it’s mellow, slightly sweet and low in caffeine – ideal for evening drinking or pairing with desserts. First popularised in the 1920s, hojicha is now enjoyed both traditionally and in modern forms such as lattes, ice cream and cakes, prized for its toasty aroma, digestive-friendly qualities and cultural versatility. **Co-fermentation is one of the most talked-about experimental trends in specialty coffee right now. Instead of fermenting coffee beans on their own, producers add other ingredients – such as fruits, spices, or even hops – into the fermentation tanks. This changes the microbial environment and infuses new flavor compounds into the beans.