Lisa and Paul opened their restaurant 18 years ago With a recent survey revealing that nearly half of people in the UK find cooking Christmas Dinner a stressful experience, with specific worries including getting the timings right, catering to different dietary needs, and missing out on quality time with family because of kitchen pressures, an Edinburgh fine dining Restaurant believes it has the solution.   The Wedgwood At Home Festive Box, is a full six course festive feast, created using the best of local Scottish ingredients, and supplied with fail safe instructions as to how to cook and plate the dishes.   Having proved a hit with consumers during COVID the box, brainchild of acclaimed chef, Paul Wedgwood, who has owned and operated the multiple rated Wedgwood The Restaurant on the Canongate, with wife, Lisa, for the past 18 years, is back to help out beleaguered festive hosts again for Christmas Day 2025.   Paul and Lisa will be able to cover national deliveries, with boxes containing the fully prepared meals, safely packaged in insulated boxes, sent out on Monday 22 nd December, for delivery by Tuesday 23 rd , or Wednesday 24 th .   Along with the classic box, which supplies a Christmas Dinner for two, boxes are available for a party of three, and multiples thereof. Those dining alone on the big day needn’t miss out on having something delicious to eat on Christmas Day, with a box for one also available. Vegetarian and gluten free options can additionally be substituted, depending on the customer’s requirements.   “After last year’s successful return, we just had to bring the Wedgwood At Home Festive Box back permanently,” said Paul Wedgwood. “Feedback from customers was not only that the dishes supplied tasted amazing and presented of a professional standard, but that they, as hosts, had been able to relax much more, and actually enjoy the meal themselves. We gave them two cold starters to be eaten whilst the other two hot courses were being heated. They could spend the maximum time with their guests, rather than being stuck in the kitchen for hours, missing out on the fun and frivolities of the day.”   “We have stuck with this concept in this year’s boxes, with two easy, but impressive cold starters, a Douglas Fir cured Shetland salmon dish, served with smoked potato, beetroot, watercress, fennel, & capsicum crumble, and a Lammermuir Hills Grouse ham, with Jerusalem artichoke and hazelnut,” said Paul. “These courses are alternating, as you enjoy one course, you can gently heat the next hot course.  With a choice of main courses; a cider brined pheasant breast, or a roast turkey breast served with all the trimmings, you really do get to create your perfect Christmas.   You can also choose different mains for different guests, in a box for two, one guest can opt for Turkey, whilst the other enjoys the pheasant dish.”   Customers also have the chance to add specially selected wines to their order, including Wedgwood’s very own Rioja.   Paul and Lisa confirmed that Wedgwood vouchers are fully redeemable against the festive boxes.   To order, simply visit the Wedgwood website at Festive Boxes 2025 — Wedgwood the Restaurant . Prices from £90.                                   WEDGWOOD AT HOME FESTIVE BOX REGULAR TASTING MENU                                  Douglas fir cured Shetland salmon, smoked potato, beetroot, watercress, fennel, capsicum crumble   Butternut squash veloute, pancetta, kale, cumin cream   Lammermuir Hills Grouse ham, Jerusalem artichoke, hazelnut   Cider brined pheasant breast OR Roast turkey breast , all the best traditional trimmings   Vanilla poached pear, Salted caramel, almond crumb   Spiced gingerbread sticky toffee pudding, Sea buckthorn toffee sauce   £90 for 1 person | £180 for 2 people ¦ £270 for 3 people ¦ Delivery included

Haddington Place Scotland's only dedicated cookbook shop. T he Cookbook Shop , is set to open on Haddington Place in Edinburgh early next year. Founded by Martyn and Liz Bryson, a couple with extensive careers in editing and publishing, the venue will bring together a passion for food, books and creativity, offering a welcoming community space that celebrates both culinary literature and the joy of sharing good food.  To help make the vision a reality, the pair have launched a crowdfunding campaign inviting supporters to play a part in creating the space. Backers can receive tote bags, gift hampers, online cooking courses, event tickets, and signed books from cookbook authors, including Yotam Ottolenghi and Nigella Lawson. Designed as a vibrant hub for the local community, it will also host events, workshops, and gatherings that bring together chefs, writers, and food lovers to connect and be inspired. Having lived and worked across America, Ireland, and Scotland, the pair fell in love with Edinburgh’s creative energy and vibrant food and drink scene, deciding to make the city their home. Spotting a gap in a city full of independent bookshops and a thriving hospitality culture, they are opening Scotland’s only dedicated cookbook shop, bringing together two of their greatest passions. Liz Bryson, Co-founder of The Cookbook Shop, said:  “My mum had a huge collection of cookbooks, and they helped me to see cooking as a way to understand identity and cultural histories. We want this space to evoke those same feelings of warmth, discovery, and inclusion. We want it to be a place for everyone, from professional cooks to complete beginners, to find inspiration and uncover something new and exciting to make.” The cookbook shop will stock a diverse, international selection of cookbooks emphasising contemporary voices and independent publishers. Alongside the books, the shop will feature a curated selection of work from independent artists, designers, and makers. Highlights include fruit-shaped trinkets, food-inspired ceramics, art prints, artisanal food items, and cold beverages. The space will also host a programme of events, signings, and talks in collaboration with local businesses, authors, and chefs. Read Bite cookbook reviews A pop-up preview will take place on Leith Walk at Curioso on the 15th to the 17th of December,  offering a first look at the selection and spirit of the store ahead of its official launch in early 2026. To help launch Scotland’s dedicated cookbook shop, visit the crowdfunding page: https://www.crowdfunder.co.uk/p/the -cookbook-shop

Reopened after operating since 1688 In the very centre of old Edinburgh at Parliament Square, a new suite of developments is tucked away beside the advocates’ cloisters.  Our venue, Johns Coffee House & Tavern , is a properly ancient establishment operating from 1688 this year reawakened for a new age of egalitarian enlightenment. When we visit on a cold, dark, late November night, with Christmas lights already sparkling in the touristy area, there is a welcoming glow from deep within its astragalled windows, on the ground floor of pod hostel CODE The Court. Alongside our coffee house and tavern, The Lost Close holds complimentary events such as local gin tastings for residents of both the boutique luxury apartments above as well as the hostel, who also enjoy tavern discounts.   All has been designed with sustainable contemporary features to provide an all day and night social hub, entertaining a buzzy mix that would have pleased the great thinkers who gathered here back in the enlightenment era, from Adam Smith and David Hume, Sir Walter Scott and fellow writer RLS, to pioneer female medic Sophia Jex-Blake.  We enjoy a Spanglish chat with our resident neighbour from Sevilla, while she awaits friends from Cádiz prior to a Highland Tour the next day. My guest Lesley (herself a specialist Pie-oneer!) remarks on arrival that she feels humbled to think that such luminaries may have sat having highbrow debates in the very same spot.  However, despite dragging herself out to accompany me, it turns out the legacy of her recent lurgy is zero appetite, so she can’t actually tackle her normally favourite food.  But amidst reasonably priced cocktails is a soothing seasonal mulled wine which hits the mark (with a wee shortbread on the side). Thus it’s up to me to try both the East Lothian artisan Jarvis Pickle pies (£14.50) we’ve chosen from the 5-9pm menu.  Mine is a seasonal special containing a crisply delineated and thoroughly enjoyable ‘Christmas dinner’ filling, which is utterly delicious and very far from your average mush-filled pie.  The contents of both this and Lesley’s well-seasoned and toothsome beef shin & ox cheek pie (both are award-winning) lie within super-tasty crisply browned small-batch handmade pastry shells of traditional style.  They come with simple mash, peas & gravy on the side, while the many flavour options include plant-based to suit every taste and tolerance. Cutting the ribbon to reopen tis historic tavern Our excellent server Lauren, who has been telling us about this historic building, describes the locally made French pastries, breads and cakes available as well as waffle options, but despite tempting me with a sticky toffee special, I demur in solidarity with my indisposed friend and opt for the Enlightened Irish Coffee.  This is delicious, made with a whisky liqueur sweetened with maple syrup rather than the hard stuff only, keeping me on the straight and narrow as well as toasty warm when we venture out well-wrapped & satisfied. I am very inclined to return soon as, being within a hotel not only do they serve breakfast from actual breakfast time of 7am rather than mid-morning as some do, but their orange & spice Greek yoghourt concoction absolutely has my name on it.  And intriguingly a Scottish Highland Roll - the full works including Tattie Scone - sits alongside a 'Green Highland Roll' involving avocado - a morning menu underlining their commitment to please everyone. Read about more Scottish restaurants Johnscoffeehouse.com , 1a Parliament Square, Edinburgh EH1 1RF. 0131 510 9380 Open 7am-late; breakfast served 7-11.30am, lunch 12-3, dinner 7-9 (walk-ins only)

Founders Shehan Fernando and Suki Jayaratne at Bonnie & Wild Things will be hotting up in Glasgow this winter with the launch of Kochchi Glasgow. The Sri Lankan food specialists are opening their first standalone restaurant in the former Hanoi Bike Shop on Ruthven Lane. The opening in Glasgow marks a major milestone for Kochchi as the brand evolves from its street food roots, serving from a self-built horse box, into a fully-fledged restaurant and bar concept. To mark the occasion, Kochchi hosted an exclusive event at Bonnie & Wild i n Edinburgh’s St James Quarter where they have their regular concession. The evening features a lively cooking demonstration of iconic dish Kotthu by founders Shehan Fernando and Suki Jayaratne and a three-course meal to sample some new dishes. The Glasgow menu will showcase the dishes that have defined Kochchi’s reputation at Bonnie & Wild, alongside new creations exclusive to Glasgow, including regional curries, grilled seafood, street-style snacks, and flame-fired plates that celebrate Sri Lanka’s coastal and urban flavours. Suki Jayaratne explains to me that the restaurant will be specifically inspired by the food of the Sri Lankan capital Columbo, which holds a special place in their hearts. He says: “Shehan’s childhood was spent among his family’s hotels in Nuwara Eliya before discovering Colombo’s kitchens and streets, where food was rhythm and theatre. I grew up in Kandy’s gardens and coastal markets but found in Colombo the energy of a city where every influence collided – from black pork curry and seafood fried rice to lunch boxes filled with dosas, sambols, and biryani.” He adds that the through the combination of Scottish produce with authentic Sri Lankan spices, and drawing on these diverse influences, they have created a modern and unique fusion. Following the demonstration, we are delighted to sample the spicy comfort fish that is Kotthu, made by chopping up roti and stir-frying it with vegetables, eggs, chicken and curry sauce. The Glasgow branch is opening at Ruthven Lane A distinctive dessert follows, giving a flavour of what to expect at the new restaurant – Wattalapan Panna Cotta, a palm treacle panna cotta with cardamom caramel and toasted coconut – light and smooth but not too sweet. Read about the new restaurant here The new venue will also have a dedicated bar area, allowing the owners to experiment with Sri Lankan-inspired cocktails for the first time. For a taste, we enjoy a Passionfruit Spicy Margarita, rich in fruit and ginger and the ideal accompaniment to the flavourful food. I’m happy to report that Kochchi will be staying on at Bonnie & Wild in addition to the new venture, but it will be well worth hopping on the train to sample their expanded menu and experience the energy and spirit of Colombo in Glasgow.

Paesano serves artisan wood-fired Edinburgh food fans can now enjoy a slice of an iconic Glasgow institution as Paesano Pizza has expanded east by opening a brand-new restaurant on George Street today. With an unwavering passion for pizza and a dedication to sourcing the finest ingredients, Paesano has earned a devoted following in Glasgow since 2015. With queues out the door and a menu that celebrates simplicity and authenticity, Edinburgh locals and visitors can finally enjoy a taste of the pizza perfection that’s cemented Paesano’s legendary status. The new 160-cover restaurant will showcase Paesano’s signature line-up of ten wood-fired pizzas, alongside rotating specials that celebrate seasonality and simplicity. Every pizza is crafted with dough that has been slow-proved for 48 hours and is topped with the finest Italian ingredients: from rich San Marzano tomatoes to creamy fior di latte mozzarella. True to Paesano’s roots, the new family-friendly venue will be walk-in only, keeping the vibe laid-back, the experience accessible, and the focus firmly on serving outstanding pizza. “We are delighted to finally be bringing Paesano to Edinburgh,” says Mario Gizzi, Director at DRG. “People have been asking for years when Paesano would come to Edinburgh and now feels like the perfect time. George Street gives us an incredible space to showcase what we do best: simple, authentic, affordable pizza made with passion. Glasgow embraced Paesano from day one, and we’re excited to bring this cult classic to the capital and become part of Edinburgh’s incredible food scene.” Taking up residence at 77a George Street in the same location where the BBC first broadcast in 1924, the restaurant – which has injected 65 new jobs into the city - blends historic grandeur with Paesano’s signature urban-meets-industrial style. Classic Paesano design elements have been carried through to preserve the brand’s distinct identity, while subtle refinements elevate the space for Edinburgh. The concept strikes a balance between urban edge and elevated industrial design, resulting in an environment that feels both approachable and visually polished. A standout feature is the dramatic corten steel–effect ceiling sculpture, suspended from the six-metre-high ornate vaulted ceiling. Crafted from perforated mesh, the installation creates a striking, weightless volume above the dining space. At the heart of the open kitchen are two copper-finished Marana Forni pizza ovens, the ‘Rolls-Royce’ of pizza ovens. These innovative rotary ovens combine Neapolitan tradition with cutting-edge technology to ensure a perfect, even cook across every pizza. Check out more Edinburgh Pizza joints here Paesano Pizza - 77a George Street, Edinburgh, is walk-ins only. Open daily from 11am.

At The Arches on Market Street As the Christmas lights come on and overpriced bratwurst stands populate Princes Street Gardens, thoughts turn to festive get-togethers, and Edinburgh Gin’s distillery and visitor centre on Market Street could be a great destination for work dos or a friends’ night out. Edinburgh Gin launched in 2010, one of the first to take advantage of a change in the law that allowed smaller stills and led to the birth of the craft gin industry. The brand has been one of the most successful smaller distilleries, now widely recognised throughout the UK and further afield. It was sold in 2016 to Ian Macleod Distillers, but maintains its original ethos; Finlay Nicol, son of the founders, Alex and Jane Nicol, has worked as Distillery Manager since the takeover. The distillery is celebrating one year in its new purpose-built location on Market Street, a building that looks striking with its modern glass frontage yet celebrates historical features like the 19th century arches at its heart. It is bright and bustling as we arrive on a dark, cold November evening. We are there for a classic tour and tasting and are, fittingly, greeted with a G &T featuring Edinburgh’s flagship dry gin. The welcome drink sets the tone for a friendly and informative tour. Our guide Lucy is clearly passionate and highly knowledgeable about all things gin, providing a thorough introduction to the botanicals that make the drink and the distillery process, with many fascinating anecdotes along the way. We are kept fuelled with a shot of the brand’s iconic Rhubarb & Ginger liqueur while we introduced to the stills Annie and Lina, appropriately named after the first female gardeners at Edinburgh’s Royal Botanic Garden. The tasting f ollows, with a samples of Edinburgh’s Christmas Gin, Rooftop Garden Gin (commemorating a year in the new location) and Old Tom , providing a great foundation to the range of profiles produced by the distillery and an understanding of how different mixers can complement the range of spirits on offer. The company is famous for its seasonal varieties and we also sample one of two special editions, Mulled Gin and Black Forest Gateau Liqueur, ideal tipples to sip post Christmas lunch. The distillery is heavily leaning into the festive spirit in Edinburgh this year with Seasonal Special drinks in the bar like a ‘ Die Hard Martini’ featuring Christmas and Rooftop Garden gin, and ‘ Clove Actually Mulled Wine’ with Mulled Gin Liqueur. The venue is also offering various special events in December, including an Edinburgh Gin Botanical Wreath Workshop and a Gin & Mellis’ Cheese Pairing experience . With multiple awards under its belt, including Gin Tourist Destination of the Year from the Scottish Gin Awards , Edinburgh Gin at the Arches offers the perfect escape from the madness of the Christmas markets to celebrate the season. The Edinburgh Gin Distillery - The Arches (Arch 16), East Market Street. EH8 8FS -0131 202 4555 https://www.edinburghgin.com Bar opening hours: Sunday -Thursday 11:00am - 8:00pm, Friday - Saturday 11:00am - Midnight

Scotland's Baileys Scotland’s leading Scotch malt whisky cream liqueur, Magnum, recently won its first international gold medal as part of the global Liqueur Masters competition 2020. Crafted and bottled in Edinburgh, Magnum is Scotland’s answer to Baileys as it uses single malt Scotch whisky from Speyside. Magnum won Gold in the ‘Cream’ category in the competition hosted by The Spirits Business, The Liqueur Masters is an annual drive to find and reward the finest Craft Spirits brands on the world stage and assessed by a panel of leading spirits specialists. Magnum’s smooth, creamy caramel notes play off single malt scotch whisky for a balanced taste with a warming ginger afterglow. It comes in a stainless steel flask, which is reusable and recyclable. The innovative packaging also keeps the liqueur chilled at the optimum temperature, without the need for ice. For the first time this year, people can now get their hands on Magnum’s new limited edition Christmas gift pack with free UK mainland delivery, including a 70cl bottle of Magnum, stainless steel tumbler and a pourer. Magnum’s new gift packs are now available to buy online at £29.99 per pack with free UK mainland delivery from Master of Malt and Royal Mile Whiskies

Born from Scottish spirit-making traditions, mythology and the artistic landscape of Jupiter Artland, X MUSE, pronounced 'tenth muse', is a luxury blended vodka, combining two heritage barleys and the purest aquifer waters drawn from the Estate. Here, time moves differently; art and nature intertwine, and visitors are invited to slow down, harmonise and find energised balance. Wandering through the estate is all-engaging; art sporadically appears at spots specifically chosen by the maker, and each step opens up a new world of sorts. This sensory journey is mirrored in Head of Sappho by Ian Hamilton Finlay the vodka, a spirit designed to sip and savour, with creators Vadim Grigoryan and Robert Wilson drawing inspiration from various works on the grounds. The brand's namesake piece, Ian Hamilton Finlay's "X Muse" sculpture, depicts the head of 'Sappho', an Archaic Greek poet from the Island of Lesbos, who in ancient times was believed to be named "Tenth Muse", in reference to the nine muses of Greek mythology. Meanwhile, Charles Jencks' "Cells of Life" landforms celebrate the 'cell' as the basis of all life and shaped the bottle design, while Anya Gallaccio's amethyst grotto "Light Pours Out of Me" sparked the process of energising the water via an amethyst vortex. On the creation of X MUSE, CEO and Co-founder Robert Wilson says: ‘Creating a vodka that invites sipping and savouring is the spirit-maker’s supreme challenge. It cannot be bolstered by botanicals or aged in oak barrels. It must stand on its own merits. This is the measure of X Muse.’  Vadim Grigoryan, X MUSE Co-founder, Artistic and Brand Director comments: ‘ We look at spirits as cultural products deeply rooted in human history. X MUSE’s creation is informed by this history and our understanding of the meaning of spirits.’   Temple exterior X MUSE aims to create 'ambromoments' - experiences of concentrated emotion for discerning drinkers. The X MUSE Temple ‘Helicon Tasting’ workshop achieves this perfectly, which isn't difficult when the product tastes this good, or when the Temple is designed by Milan's renowned Formafantasma studio. The space is impossibly chic, housing individually designed glassware, tables, bottles - and the most beautiful water presentation - equipped with a bronze ladle. On the Temple's doorstep is the glorious art-encased, heated swimming pool, which is social media's best friend and something visitors can book to swim in. Paddling in art is something I highly recommend. The experience is now taking bookings via the Jupiter Artland website. Arma In collaboration with the 20th Birthday celebration of Edinburgh Art Festival 2024, X MUSE has crafted two feature cocktails. The X Muse 'Arma' is the official birthday serve and beats to the drum of this year's theme "CONNECT TO RESISTANCE, PEOPLE PERSIST". Garnished with gold dust and featuring Scotland's hardy blackberry, spicy ginger and lemon tang, 'Arma' brings joy and beauty into the glass. The X MUSE 'Save', meanwhile, is a creation honouring artist Mele Broome, who gave an opening performance for the festival. 'Save' celebrates Scotland's ancient druidic herbal traditions and with lime, meadowsweet and verbena, this is one for those who like a grounding drink. Happy Birthday, EAF!  EAF24 runs until 25 August. As of 2024, X MUSE is available in over 100 bars across London and Edinburgh, with French expansion plans underway.  X MUSE (70 CL Bottle) is priced at £55 and is available to purchase on X MUSE website and at Harvey Nichols , Selfridges , Hedonism , Petersham Cellar , Master of Malt, Amazon UK and The Whisky Exchange  Follow X MUSE on Instagram @tenthmusevodka #tenthmusevodka #creativesource #xmuse  EAF24 20th Birthday Cocktails by Scottish Blended Barley Vodka,  X MUSE  The X MUSE ‘Arma’ The official EAF24 20th Birthday Serve created by X Muse responds  to the theme of the festival “CONNECT TO RESISTANCE, PEOPLE  PERSIST”. Ingredients selected resist adversary environmental conditions and also bring us joy and beauty. The key ingredient is the   blackberry – as the hardy fruit thrives in the Scottish climate.   Ingredients List:  • 40ml X MUSE  • 20ml Lemon Juice  • 35ml Blackberry and ginger syrup*  • 5ml Ginger liqueur  • Chickpea water (Aquafaba)  Method:  1. Add all ingredients into a shaker and shake well, dry shake if needed for foam.  2. Serve in coupette.  3. BlackBerry on skewer garnish + gold dust.  *BlackBerry and ginger syrup:  • 300g blackberries  • 60g ginger root  • 200g caster sugar  • 200ml water  *Method:  1. Add all ingredients into a pot and bring to boil, let blackberries cook and then mash them. 2. Simmer for 10 minutes and strain.  3. Add ginger root back in and let sit for 24 hours and then remove  Save The X MUSE ‘Save’ ‘Save’ is a X MUSE cocktail creation honouring artist Mele  Broomes. Mele Broomes is an award-winning choreographer and performance artist. They co-founded Project X in Scotland.   Mele’s work often celebrates their, and our, ancestral heritage through contemporary means of body movement and dance.      For the EAF24 Mele Broomes has created an Opening  Performance “through warm temperatures”, whose genesis refers to past beliefs in natural remedies and elixirs.      X MUSE’s ‘Save’ celebrates ancient druidic herbal traditions prevalent in Scotland and other parts of the UK. The name is  taken from the druidic drink mentioned by Geoffrey Chaucer in   his "A Knight's Tale” and uses ancient plants such  as meadowsweet, Vervain, and water mint - all of which are grown at  X MUSE’s spiritual home, sculpture park Jupiter Artland.   Ingredient List:  • 50ml X MUSE  • 25ml meadowsweet syrup**  • 30ml verbena and water mint tea***  • 20ml lemon juice  • Top up with Fever Tree Mexican lime soda  Method:  1. Build in a highball and stir well, top with soda.  2. Meadowsweet flower garnish.  Meadowsweet syrup** :  • 50g meadowsweet  • 250ml cup water  • 200g caster sugar  Method:  1. Bring water and meadowsweet to boil and then simmer for 10 minutes.  2. Add in sugar and dissolve, then strain out meadow sweet immediately.  3. Strain a second time.  ***Verbena and Watermint tea:  1. 50g dried verbenna  2. 50g fresh mint  3. 250g water  Method:  1. Boil water and add verbena and fresh mint.  2. Let it infuse for 15 minutes then strain.  X MUSE (70 cl) is priced at approximately £55 and available for purchase on the X MUSE website and at   Harvey Nichols , Selfridges , Hedonism , Petersham Cellar , Master of Malt, Amazon UK , The Whisky   Exchange and Zapp .

The Roco Bros, renowned chefs and restaurateurs, once commented to Rupert, co-founder of Buck & Birch , that Scotland is the last undiscovered food larder in the world. Forager Rupert agrees, lamenting how we overlook the foodie treasures beneath our feet, under our noses, and in our hedgerows. I was invited on a press visit by Buck & Birch, an award-winning wild Scottish spirits, liqueurs, and cocktail company run by the pioneering duo Tom Chisholm and Rupert Waites. The primary reason for the visit was to sap birch, a traditional practice carried out during a brief window in March when the sap rises. Our journey began with a walk in Gifford Woods. Rupert paused to discuss the nutritional and culinary qualities of cow parsley, ground elder, and nettles before we continued to the birch trees. Buck & Birch maintain a symbiotic relationship with the community woodland managers; Rupert and Tom tap a sustainable number of trees and, in turn, help fund their upkeep. Upon reaching the first tree, Rupert likened its willowy grace to Raphael’s Madonna. Slender and white, the birch tree is a valuable part of our ecosystem; it grows quickly, absorbs carbon, and enriches the soil. To harvest the sap, you drill a hole, attach a tap, and collect the liquid in a bucket. The sap can be drunk neat or made into syrup, and it tastes fresh with a silky texture. Ian from Panda & Sons, an Edinburgh cocktail bar, described it as "Scottish coconut water". Buck & Birch transform the sap into Birch wild botanical vodka, with 60% raw sap in each bottle contributing to the spirit’s smoothness. You can drink it neat, chilled, with tonic, or mixed into an excellent martini as we did with Rupert’s homemade primrose vermouth. Our picnic was extraordinary: mushroom soup made from ceps with puffball marshmallow, wild garlic pesto on bread garnished with wild leek caviar, venison slivers on twigs complemented by dandelion capers, and chocolate-covered jelly ear mushrooms with their delightful wobbly texture. An Old Fashioned was crafted from another of Buck & Birch’s creations, a liqueur called Ana, made from caramelized birch sap. In a world where about 75% of our food comes from 12 crops, like rice, wheat, maize (corn), potatoes, and soybeans, a lack of biodiversity is being challenged by wild food innovators like Tom and Rupert. It is time to revisit Scotland's natural larder.

Dirty Brew is a fusion of smooth Belvedere Organic Vodka with rich coffee flavour At Belvedere Vodka , the Maison creates with a simple philosophy: innovate with purpose, craft with excellence. Recently, the folks at Belvedere invited Bite to an exclusive tasting, offering a first-hand experience of their latest creation. Belvedere Dirty Brew is the purest—yet darkest—expression of this ethos, reimagining the coffee experience with a luxurious spirit of intense flavour and dark elegance. From its captivating bottle design to its intriguing name, Dirty Brew is a bold statement blending the world of luxury spirits with the intricate artistry of coffee craftsmanship. We begin lightly and brightly at the city’s lavish Tigerlily sipping a spritzy take on a Cosmopolitan crowned with the cocktail's signature orange peel spiral. Then, we slip into the darkly cosy, glittering candlelit dining room to enjoy a bespoke Belvedere mini cocktail pairing menu. TigerLily excels at scene-setting, and Belvedere—Poland’s long-established premium vodka brand—is globally celebrated for its organic spirits crafted with local ingredients. The only exception? The coffee in Dirty Brew, which is sourced from beyond Poland’s borders to achieve its distinctive depth. First Pour: Lychee Martini & Pork Belly The evening opens with a taste of the quality to come: a pork belly bite with the puffiest, crispiest crackling imaginable. Beneath it, the pork fat melts into sweet oneness with slow-cooked belly meat. A smear of sharp-hot Aji salsa verde and pickled Granny Smith apple slices click perfectly with the apple notes in our Belvedere PURE Organic Lychee mini-Martini. It’s a classic pork-and-apple pairing, dressed up with baby violet flowers and lifted by a whisper of lemon tang. Clarified Bloody Mary & Langoustine Tail One of my top two favourites? The Clarified Bloody Mary served with our ‘Ice Cold Langoustine Tail’. Soft, sweet morsels of shellfish are paired with crisp iceberg lettuce and garnished with Bloody Mary dressing and pickled cucumber. The cocktail—made with cucumber and tomato water and a touch of clarified lemon juice—is crystal clear, not red, and elegantly echoes the tall, pure-white twisty ceramic flask that houses Belvedere 10 vodka. Emilie from Belvedere shares that this ultra-premium spirit’s velvety smooth profile is the result of meticulous production, unchanged since the distillery opened in 1910. Like the finest wines, Belvedere 10 is crafted from a single rye variety, grown in a single field, by a single farmer, in a single vintage harvest—then rested for ten months. Forest Brew Martini & Braised Short Rib Next comes my newest favourite and our first Dirty Brew cocktail: the Forest Brew Martini. It arrives on the heels of a deeply autumnal dish—72-hour braised short rib of beef—rich with indulgent textures, creamy potato purée, zesty pickled onion, and Cavolo Nero. The Forest Brew Martini, made with caffeine-free Dirty Brew, is intensified with cold-brew coffee, cane sugar, and cassis. A dense amarena cherry balances delicately atop our dinky glasses. By now, I’ve accepted a generous glass of NZ Pinot Noir—because, well, why not? But it’s the cocktails I’m loving most, alongside TigerLily’s beautifully balanced and artfully presented food. Dirty Brew Dessert Finale Just when I think I’ve peaked, dessert arrives. Hazelnut affogato shots made with Dirty Brew sweetened by Frangelico and topped with cream. Then—ooh la la—Roasted Vanilla Ice Cream with Amaretto Sabayon, hiding cheeky Belvedere Dirty Brew jelly cubes beneath, and crowned with a jaunty cocoa nib tuile. Thank goodness each dish was small and perfectly formed—just enough to savour every bite as it deserves. I float out on Cloud Nine, carried by the elegance of Belvedere and the magic of the evening.

Peter McKenna 2022 Peter McKenna, chef-owner of The Gannet in Glasgow, along with Kevin Dow are set to open a new restaurant, Eleven Fifty Five , in its place on Argyle Street in Finnieston early next year.   Following the announcement earlier this year that The Gannet will close on 31 December 2025, Eleven Fifty Five will take its place. The new restaurant is the latest venture from McKenna, one of Glasgow’s most acclaimed chefs, and Dow, arguably the city’s most beloved Maître D’. As the doors close on The Gannet, Peter has reimagined the space, drawing inspiration from cosy Irish snugs, years of travel and Parisian bistrots.   Born and raised in the border town of Monaghan in the Republic of Ireland , Chef Peter McKenna’s culinary journey has taken him across the globe, shaped by a deep respect for local ingredients, craftsmanship, and cultural discovery. He co-founded The Gannet in 2013, which quickly gained acclaim, becoming a cornerstone of Scotland’s contemporary dining scene and proudly maintaining three AA Rosettes for over a decade.  Read Cate Devine's review of The Gannet   Eleven Fifty Five will be an upscale yet approachable neighbourhood bistro celebrating Scottish produce while honouring McKenna’s Irish roots. The menu will feature some of Scotland’s top producers and introduce some exciting Irish producers. The focus will be on relationships that have been built up over the years with Greenheart Growers , free range poultry from St Brides Poultry , cheeses from George Mewes , Simpson Game  for wild meat,  a collaborative mushroom cabinet with Glasgow mushroom company, Couer Sauvage  and a host of independent foragers for  wild mushrooms, fauna and seashore seasonal delicacies.   Kevin Dow will curate the drinks menu, working with regional independent wine producers . It will showcase a refined selection of Old World wines, balanced by distinctive New World offerings and English sparkling . The cocktail selection will take a more classic approach, with bar manager Adam and his team refining a carefully curated list of beloved, timeless favourites. There will be rare and unique whiskies from the teams’ favourite distilleries, with a particular emphasis on the new back whisky room. Furthermore, Peter and the team will continue collaborating with Dookit Brewing , creating different unique beers to be released throughout the year.   Peter McKenna, chef-owner, said:  “The time is right to close this page and move onto the next, it’s been an incredible run with The Gannet and I’m truly grateful for how our work has resonated with so many. Eleven Fifty Five feels like a natural evolution. While we will maintain the high standards we've set, we’ll refocus our offerings to emphasise comfort from the dishes we serve to the inviting atmosphere of the different dining spaces, we will offer our guests cosy corners to get lost in, private spaces for get togethers and vibrant counter dining.”   “You will see a lot of familiar faces in the team as everyone at The Gannet is as excited as Kevin and I for the next chapter. The whole team are really looking forward to welcoming diners in the new year”.   Eleven Fifty Five will be open for dinner Monday-Saturday and lunch Thursday-Saturday, with an a la carte menu and daily changing specials. Peter McKenna and Kevin Dow at The Gannet

Colin Hinds runs Tipsy Midgie Whisky Bar With Xmas around the corner, we are pleased to announce that our Christmas wish has come true. We have bought another bar in Campbeltown! Once known as the whisky capital of the world Campbeltown single malts are distilled in the Burgh of Campbeltown, on the Kintyre peninsula in Scotland. The town once had as many as 30 distilleries, perhaps the most famous being Springbank , and even now, the queue to buy this sought after nectar sometimes starts at 6am at the distillery doors with purchases limited and rigorously enforced.  Other notable distilleries in the area are Glen Scotia and Glengyle and with the "wee toon" set to have another two possibly three distilleries being built this once famous Whisky region looks set for a resurgence. Hence, Tipsy Midgie Wee Toon should be a fabby addition to our Edinburgh Bar with our overall goal still standing at a Tipsy in each Whisky region, then one in London.  As for Christmas and the colder months a wee dram is a comfort and a joy and those whiskies with rich sherry cask, oloroso finishes, like Pedro Ximenez are always to the fore this season. In particular we recommend GlenAllachie PX finish, one of 367 bottles, this single cask GlenAllachie was selected by the distillery's famed Master Blender, Billy Walker. Fully matured in a PX sherry cask for over 12 years, GlenAllachie was bottled at a hefty cask strength of 62.6% ABV and with sweet salted caramel,  roasted nuts and heaps of spice from the higher abv this a titan!  Campbeltown (Credit Visit Scotland) If however, you fancy something a little more peaty, the latest edition from Ardnahoe will hit the spot.. at cask strength, it’s a fully ex-bourbon matured addition to Ardnahoe's core range. Ardnahoe might be one of the newest distilleries on Islay but their craft sings for such a young one; and at around £50 an absolute bargain for a cask strength Islay dram.  Whatever whisky is in your glass this festive period, drink responsibly and Slàinte!