A new whisky and gin focused bar will open next week in the Pleasance area of the city, in the shadow of Arthur’s Seat. This 30-seater space aims for a relaxed vibe with whiskies and craft gins taking centre stage. Tipsy Midgie will offer a vast selection of old and rare whiskies and distillery exclusives. Alongside the bottles and single malts, you can also order ‘Hyballs’ (from a whisky hybrid cocktail menu) where patron Colin has used Scotland’s whisky regions as inspiration. Hyballs include the “MonstArdbeg” using Ardbeg Wee Beastie with Ultra White Monster and roasted rosemary salt; and the “Rusty Girder” using Kingsbarns Balcomie with Drambuie syrup and Irn Bru Sorbet - a nod to the traditional "rusty nail" The Gin Perfect Serve menu uses gins from independent Scottish distilleries combining them with seasonal garnishes, tonics and mixers, to showcase flavour and harmony. There is also the “Can and a Dram”, a modern take on a Scottish tradition of 'hauf and hauf' using heritage and new distillery blended whiskies and pairing them with local craft brewery beers. And for Champagne and Prosecco connoisseurs, there is the Liqueur and Bubbles menu, pairing the finest Champagnes and Proseccos with gin liqueur. Tipsy Midgie will have a large emphasis on events including: Chocolate Pairing Tuesdays : distillery edition and unique single malts are paired with master chocolate maker Sebastian Kobelt’s finest creations. Distillery Discovery Thursdays : encourages guests to immerse themselves in Scottish history and folklore. Five bespoke drams/gins are hand-picked to tell a story, through a tasting event that promises to appeal to both novices and enthusiasts alike. Glencadam Distillery, Darnleys Gin and Ardnamurchan will present on April 7, 21 and 28 respectively. Flight Club Sundays : Themed whisky flights, will showcase five single malts, comparing cask finishes, old and rare, new and modern, old and gold. Drams will be tasted blind. There is limited availability for this event as many of the whiskies will be single cask, discontinued or limited editions. Neon light and a beautiful resin bar and tabletops create ‘Insta’ hotspots and there is an impressive whisky wall with a mural and lit- glass cabinets giving a gorgeous amber glow to complement a dark blue interior. The Tipsy Midgie is the latest project from The Whisky Forager, who previously owned award-winning seafood restaurant, the Kilted Lobster and whisky and food pairing restaurant, Whisky Forager. Tipsy Midgie will be open Tuesday to Sunday noon – 12am. The bar is located at 67 St Leonards Hill, Edinburgh, EH8 9SB.

The Glasgow Distillery Co In early August, during the Fringe Festival, Arbikie Distillery hosted the Dram Good Whisky Festival in the opulent surroundings of the Freemason’s Hall on George Street in Edinburgh. We attended the final session – 5-9 pm on the Saturday evening. Unfortunately, more established distilleries like Ardbeg and Glenmorangie had already packed up for the day, but this was a blessing in disguise, as it forced us to find some new favourites. There has been an explosion of creativity in the world of ‘Scotch’ in recent years. New distilleries like Harris, Holyrood and The Glasgow Distillery , are drawing on the whisky heritage of their regions, but using novel ideas to do something a little different. By experimenting with yeasts, malts, maturation approaches and cutting times, the new kids on the block are producing young but interesting spirits. Huntress Orchard Cobbler tastes of cherry Bakewell, apricot marmalade and vanilla custard An unfamiliar name, we were drawn over to NcNean by its beautifully intricate packaging design. The distillery was launched in 2017 in remote Morvern, with a focus on organic whisky and sustainable production. We got to try the distillery’s spring release ‘Huntress - Orchard Cobbler’, which really did live up to its tasting notes of Cherry Bakewell, apricot marmalade and vanilla custard, due to a production technique guaranteeing the fruitiest flavours come to the fore. It was good to catch up with Port of Leith to find out what they’re up to since the opening of their fancy new visitor centre. While their single malts are still in development, the distillery, under the banner of Leith Export Company, is launching various creations, including Table whisky, a delicious and very easy-sipping single-grain whisky. Having recently discovered white port in Porto, it was also great to try their version – a combination of fresh stone fruits and floral undertones. Aurora Spirit Distillery is located at Lyngen Resort, under the Lyngen Alps in Northern Norway However, a real highlight of the evening was Norway’s Bivrost, the world’s most northernmost whisky distillery and the only non-Scottish distillery at the event. Not restrained by the rules applied to Scottish whisky regarding oak barrels, Bivrost can take their experimentation to another level. As an example of this, the distillery’s Vanaheim Arctic Single Malt Whisky, part of its Nine Worlds of Norse Mythology range, has been finished in teak casks, which results in a very pleasant spicy flavour with strong notes of apple strudel. It’s so good it is now sold out, and as it was a limited cask, sadly that is the last taste I will have of it. Still, Bivrost releases new editions every two years so there is always more to try, and their gin was very good too. So next time you fancy a wee dram, maybe try something a little different – you might find a new favourite.

The view There is a muted elegance in the Baronial castle that is the five-star Cameron House by Loch Lomond, built by William Spence in 1830 and once host to the likes of Princess Margaret and the Empress Eugenie of France. The dark hues of stained woodwork and subdued designer wallpapers of the refurbished reception area lends a pleasing air of modern solemnity when I visit on a sunny Sunday afternoon. Then I climb the carpeted stairway to Loma, the new restaurant by Graeme Cheevers, and all that changes. Through beautifully etched glass doors, I’m embraced by light tones of putty and eau-de-nil, gorgeous floral arrangements, high-end furnishings and French designer crockery. Unlike Unalome, there’s no open kitchen or fancy music. Loma’s gentle, assured, contemporary elegance immediately puts paid to memories of the restaurant’s former incarnation and of the devastating fire that destroyed it in 2017. The dining room At the time, head chef Cheevers had retained a Michelin star for the restaurant, Martin Wishart at Loch Lomond, for seven years, and told me he was so devastated that at his lowest point he “thought he was done”. He eventually opened his first solo venture, Unalome, in Glasgow’s West End, where he has retained a Michelin star for three consecutive years. Now he’s back where he started and has appointed Max Thompson as Loma’s head chef to work alongside him. Thompson has worked with Cheevers for four years at Unalome, and the career progression seems fitting (Conor McCollum is head chef at Unalome). The menus at Loma are detailed and name high-end, predominantly Scottish produce by provenance, with nods to both classic French cuisine and south-east Asia: there’s Orkney gold beef and whipped foie gras with preserved beetroot and purple shiso, North Sea turbot grilled over binchotan and served with ginjo sake; West Coast lobster prepared with kaffir lime, and scallop with wasabi. My lunch of cured Eduardo Sousa ethical foie gras (raised in Spain without gavage) is beautiful to look at - marinated in Madeira, topped with a disc of apricot gel, dotted with citrussy hits and finished with a marinated Tulameen raspberry - and is an expertly balanced mouthful of creamy, smooth liver and citrussy bursts. A slice of glazed amakaze milk bread is a welcome companion to the dish (no butter necessary). A generous main of roasted monkfish tail with potato dumpling in a vin jaune sauce is absolutely on point and tantalisingly sea-fresh. A pink St Brides Farm duck breast with pea and asparagus tastes delicious. I find a dessert of whipped Knockraich yogurt mousse with Tulameen raspberry delightfully light with a pleasingly restrained sweetness. Precision, restraint and flair are apparent in every dish. Service is professional, knowledgeable and friendly. And the view across Loch Lomond to Ben Lomond simply takes the biscuit. When we chat briefly after lunch, and before I can even broach the subject, Chef Cheevers declares that he is aiming for a Michelin Star for Loma. “Cards on the table,” he says. “I’m ambitious and want a Star.” Chef Thompson adds: “Of course I want a Michelin Star for Loma. Why would I come here and not want that?” Why not, indeed. Loma by Graeme Cheevers, Cameron House Hotel. Loch Lomond, West Dunbartonshire G83 8QZ. Reservations@lomabygc.com or 01389 310 760. Open Wed-Fri 6 pm-late; Sat-Sun 12 pm-3 pm; closed Mon and Tues.

Paul Green at the famous Colbodst location The Three Chimneys on the Isle of Skye has appointed a new head chef to lead its kitchen teams, continuing its 40-year legacy at the forefront of Scotland’s fine dining scene.   The world-renowned restaurant with rooms has announced that Paul Green has joined the team as head chef following an extensive UK-wide search for the best culinary talent.   Paul, 38, has over 20 years’ of international experience under the mentorship of some of the UK’s most acclaimed chefs, including Simon Rogan, Michael Smith, Martin Wishart and Adam Reid. Autumn produce at The Three Chimneys Over the last two decades, Paul has worked in some of the UK’s finest restaurants, as well as undertaking stages across Europe and New York at two and three Michelin-star restaurants.  More recently, Paul was head chef at the acclaimed Driftwood Hotel in Cornwall and before that, he was head chef at the five red starred Torridon Hotel in the Scottish Highlands.   Born in Edinburgh and raised in the Scottish Borders, Paul’s passion for cooking was nurtured on his home turf under former Le Manoir aux Quat'Saisons head chef Rene Gate at the Dryburgh Abbey Hotel, near Melrose, whilst attending Borders College.     Paul’s career has now come full circle. He is returning to The Three Chimneys after 20 years, where his journey began as a young commis chef under Michael Smith back in 2005.  Autumn dish Paul will now lead the kitchen team as head chef of The Three Chimneys at Colbost. He will also be responsible for managing the kitchen team at The Three Chimneys at Talisker, which was launched at Skye’s oldest distillery in spring 2024.   Commenting on his appointment as head chef for The Three Chimneys and The Three Chimneys at Talisker, Paul Green said:  “The Three Chimneys is where my passion for Scottish produce really ignited. Coming back to the island almost 20 years later as head chef has an even greater personal significance for me and an achievement that I’m extremely proud of. “I’m committed to showcasing the provenance of ingredients and following The Three Chimneys’ sustainable ethos to source high-quality produce from local suppliers on the island and wider Scottish Highlands region. “Ultimately, I aspire to build on The Three Chimneys’ long-established reputation. Skye is unashamedly blessed with an abundance of local seafood, often sourced from the shores right in front of the restaurant. This amazing seafood will be a headline feature on our menus alongside fresh game, meats and locally foraged produce.  “My philosophy is that every dish must focus on the best cuts, presented simply and ensuring that the flavour of these wonderful ingredients is at the forefront of each dish.” Since opening as a restaurant in 1985, The Three Chimneys has been a trailblazer on the Isle of Skye, inspiring visitors to travel from all over the world to satisfy their appetite for the island’s fresh, local produce. The multi-award-winning five-star AA restaurant is included in the Michelin Guide for Great Britain and Ireland, as well as The Good Food Guide.   The Three Chimneys is part of The Wee Hotel Company, which also includes the award-winning Pierhouse Hotel & Seafood Restaurant at Port Appin on the Argyll coast. Brett Davidge, Managing Director of The Wee Hotel Company, said:   “We’re really excited to welcome Paul back to The Three Chimneys after 20 years honing his culinary experience around the UK. His leadership and refreshingly simple, flavour first philosophy will play a key role in our continued legacy.  “As new head chef, Paul will lead our committed and talented kitchen team at The Three Chimneys, which is widely considered to be one of the world’s leading dining destinations.  “Paul will also oversee The Three Chimneys at Talisker, our restaurant on the shores of Loch Harport, which is located just 30 minutes’ drive away from our original venue. The Three Chimneys at Talisker offers an array of locally sourced food and drink, including freshly caught seafood, cured meats and cheeses to appeal to the numerous Talisker visitors.”   The Three Chimneys Restaurant and The House Over-By with its choice of six guest rooms is located in an area of outstanding natural beauty at Colbost on the shores of Loch Dunvegan, with the dramatic backdrop of the Duirinish peninsula of Skye.   Launched in spring 2024, The Three Chimneys at Talisker is located in a new standalone waterfront venue at Skye’s oldest distillery on the shores of Loch Harport.

Mallaig Langoustines If you want to eat Scottish fish and seafood in Fort William, there’s only one place to go: Crannog at Garrison West. This beloved seafood restaurant has temporarily relocated to Cameron Square, while major repairs are underway at its original home on the Town Pier. The square itself is a lively hub—home to the excellent Highland Cinema, complete with a wood-fired pizza oven and a crowd-pleasing bistro menu, and the equally welcoming West Highland Museum, a treasure trove of military history, geology, flora and fauna and much more.  Ice cold and briny It’s a tragic paradox that seafood is Scotland’s largest export. Our world-class produce reaches 76 countries—58% of it to France. You’re more likely to eat a Scottish langoustine in Brittany than in the Highlands, where a Thai prawn from the supermarket is often the default. So when I’m looking for somewhere to take visiting Norwegian guests, Garrison West is the only choice. Fortunately, it excels in both quality and value. The atmosphere is spot-on—a rustic-meets-gastropub charm that suits the menu perfectly. I begin, as I often do, with oysters and a perfectly mixed dirty martini. Both are ice-cold and briny, setting the tone for what’s to come. From there, the specials board reads like a love letter to Scottish waters: pollock, coley, fruits de mer, Oban lobster, Orkney salmon, North Sea hake, and Mallaig langoustines. Dining here doesn’t just feel like a treat—it feels like a patriotic duty. Moreover, portions are generous and deeply satisfying. My Mallaig langoustines, pink as Scottish sunburn and glistening with sea-sweet freshness, arrive with a classic dish of warm garlic butter on the side. They’re sweet, tender, and utterly indulgent—a generous drizzle of the butter only deepens their rich flavour. Mr. Bite takes on a whale-sized portion of monkfish scampi & proper chips—golden, crisp, and perfectly fried, served with a sharp house tartare that cuts through the richness beautifully. Lise opts for the North Sea hake, gently poached and nestled in a fragrant seafood broth, its surface dotted with plump mussels and fresh herbs. It’s light, aromatic, and deeply comforting. It’s the kind of meal that feels both indulgent and rooted in the West Coast’s culinary heritage. The dessert list is just as thoughtful. My Basque cheesecake, paired with earthy apricots, is luscious, silky, and creamy. Nil’s affogato is impressively generous, and the Gaelic coffees are rich, smooth, and flawlessly executed. Our Norwegian friends give it an enthusiastic thumbs-up—a sure sign we made the right call. Honestly, it’s the kind of place we should all be choosing more often. And perhaps we need to balance GDP with wellbeing and sustainability via national consumption targets and incentives.  Some seafood for thought.  Crannog at Garrison West - 4 Cameron Square, Fort William PH33 6AJ - 01397 701873

Decanter Wine Bar, Bruntsfield At Decanter Winery and Dinery , in the Bruntsfield area of Edinburgh, Maria Chierchia believes wine should be fun. She tells Diana Thompson of Wine Events Scotland: “We don’t take ourselves too seriously,” she says. “We’re professionals, not pretentious, and we’re known for our humour as much as our wine list.” Her list is: “a playground for your palate - structured, stylish, and never boring,” featuring global classics and unexpected finds. Among her recommendations is Majella Sparkling Shiraz from Coonawarra, a bold, bottle-fermented wine full of dark fruits, spice, and complexity, “finished with a touch of vintage port which is what makes it extra special for me, impacts richness depth and complexity - try it and thank me later.” She also champions Flagstone Pinotage  from South Africa - hand-harvested, naturally fermented, and matured in oak - which she calls “rich, bold, balanced and outstanding,” perfect with venison or steak. For Maria, wine is ultimately about connection: “to people, to place, to memory - maybe even a little dance.” She invites guests to join her for a tasting or simply drop in for a glass: “Good wine and great chat are always guaranteed.”

Coquilles a la Lyonnaise were presented in their shells Ahead of Valentine’s Day Mrs Bite thought she would scope out a suitable recommendation, and the classic French Bistro du Vin fits the bill. I invite my (half-French) friend Simone and her response after our meal was “ a proper French bistro.” The bistro is part of the Hotel du Vin and Malmaison family. The former was founded in 1994 by Gerard Basset and Robin Hutson and the name referred to Basset’s credentials as a sommelier. Malmaision was formed by Scots hotel entrepeneur Ken McCulloch. Despite being sold on a couple of times to larger companies the chain retains a boutique feel and unique character. Every aspect of the business feels bespoke and polished be it the fixtures and fittings or customer service. The bistro exudes a casual atmosphere, offering a menu featuring French classics. Think Steak Tartare and Beef Cheek Bourguignon, Pot au Chocolate, and Crème Brûlée. Patrons can select from a variety of menus, such as the tasting menu with wine pairings, Prix Fixe, and Afternoon Tea, or take advantage of the Chateaubriand with a bottle of Malbec deal which would be perfect for a Valentine’s treat. During our January visit, Simone and I are mindful of our calorie intake, and we appreciate the convenience of having the calorie count displayed alongside each dish on the A La Carte menu. I indulge in the Coquilles a la Lyonnaise, scallops with pancetta elegantly presented in their shells, while Simone savours deliciously creamy Sautéed   Mushrooms on Sourdough Whole Roasted Sea Bream was a real treat For the main course, I relish the whole roast Sea Bream, accompanied by the classic French side of Haricots Vert, served on a bed of tender fennel, lemon, and olives. Meanwhile, Simone has delicate and fresh Trout Grenoblaise, complemented by brioche croutons, fine beans, lemon, capers, and beurre noisette. She appreciates the sauce's light touch that enhances the fish's natural flavor as opposed to overwhelming it. Desserts captivate our palates in a manner only achievable by the French. My caramelized Basque cheesecake, with its delightful unctuous texture, is served alongside half a poached pear, a drunken fig, and an apricot, creating a truly sublime experience. Simone indulges in Black Forest Chocolate mousse, accompanied by Griottine Cherries and a Black Cherry Coulis, and praises its full-on cacao-y decadence.  Wine is in Bistro du Vin's DNA and the list is described as "passionate, but not pretentious; excited, but not elitist". Simone and I choose a glass of Champagne each but all regions are represented and there are plenty of menu items for ideal old-school food and wine pairings; fish with Muscadet, Bordeaux with cheese, and Goat's Cheese with Provence Rosé. Bistro du Vin is a haven in the old town comprising outdoor seating with a heated area, a whisky lounge, private tasting spaces for food and wine, and the bistro so it's ideal for any occasion, not just Valentine's Day. (S. Wilson)

Photo: Elizabeth Bowman Bite was delighted to attend a flavour-packed evening celebrating two iconic Italian staples — Grana Padano PDO and Prosecco DOC — hosted by Diana Thompson of Wine Events Scotland and cheese expert Ned Palmer of Cheese Tasting Co UK. Set in the elegant surrounds of Divino Enoteca, the event was part of the Cheers and Cheese to EU campaign, designed to showcase the harmony between these two protected Italian products. Read our review of Divino Enoteca From the outset, the pairings surprised and delighted. A trio of Grana Padano cheeses — aged 9, 15, and 20 months — were matched with a range of Prosecco DOC styles, including a crisp white and a delicate rosé. While Prosecco remains the UK’s best-selling fizz, it was the interplay with the cheese that elevated the experience. The lush pear and apple notes in the sparkling wines found balance in the dry, savoury depth of the cheese — particularly the 15-month matured Grana Padano, which sang alongside the rosé. Ned Palmer’s relaxed, informative style made the tasting feel like a conversation rather than a lecture. His encouragement to “eat a chunk of cheese before sipping” helped many of us better appreciate the contrast and complement between the bold umami of the cheese and the fruit-forward sparkle of the wine. The evening’s showstopper came when Divino’s chef wheeled out a hollowed wheel of Grana Padano to prepare a classic North Italian pasta dish . Hot spaghetti was tossed directly in the cheese bowl, absorbing its richness before being finished with a flourish of black pepper. Simple, theatrical, and utterly irresistible — many of us queued for seconds, Prosecco flute in hand. Throughout the evening, canapés generously topped with Grana Padano kept spirits high, and the goodie bags ensured the celebration continued at home. This joyful event proved that pairing cheese and fizz doesn’t have to be reserved for special occasions — and that Grana Padano and Prosecco DOC are more versatile (and delicious) than many might expect.

William Street Giles Cooke & Paddy Gilhooley While enjoying our meal at Edinburgh wine bar, The Green Room , we spot an upcoming Australian wine tasting presented by Paddy Gilhooly of Thistledown Wines . Duly rocking up the next evening, we’re treated to six generous tasters from highly-awarded Thistledown, run in Australia by Giles Cooke who, along with fellow MW Fergal Tynan, founded the winery in 2010. Recent times have seen their hard work up to and through all manner of crises (not least last year being the worst drought for 30 years) come to well-deserved prominence, with bottles on our list earning reviews and high points from globally respected critics. Ghislain Aubertel We do love fully informative wine profiles and, as you would expect given the standards in this venue, are given just that, along with plenty of time to discuss our thoughts with other tasters at our table. My neighbour Mark, a regular, tells me how he’d recently enjoyed a Californian evening where some otherwise unattainable and memorable ‘big guns’ had been offered for tasting. Both food from the menu if required, and takeaway bottles, are offered at a good discount on the night, with our 6.30-9+ tasting event priced at just £35 for a great presentation by Paddy along with the usual charming hospitality of co-owner Ghislain. Cloud Cuckoo Land While Grenache is a speciality (and close to my heart too), other varieties are employed to great effect over their vineyards in McLaren Vale, Barossa Valley & Adelaide Hills. Accomplished winemaking and experience, along with convivial company, ensures a thoroughly enjoyable evening that makes choices hard but sees us depart with two interesting but very accessible bottles; Cloud Cuckoo Land, a blend of Fiano (80%), Zibibbo (Muscat, 20%) & Greco. Its ‘Wild & Wilder’ tag hints at skins left some time in the ferment, lending texture and complexity yet fresh and with a pleasing bitterness on the finish that has us coming back for more. Also earning a trip home is their Sands of Time single vineyard old vine Grenache Noir from Blewitt Springs, McLaren Vale, naturally vinified in a concrete pyramid then matured in old oak puncheons and bottled unfiltered, leaving pleasingly gentle tannins. We’re definitely on the food AND wine list now with this venue. Being tucked away in the quiet & pretty west end William St belies that this is very much a city centre location with the perfect cosy ambience. The Green Room: 19-25 William St, EH3 7NG - 0131 225 1358

East Pier Another escape to the East Neuk, where, on Saturday, we made a significant dent in the wine cellars of The Peat Inn to accompany some super-fancy belated birthday dining.  Owner Geoff Smeddle is now ready to hang up his apron and enjoy some family time, so we joined friends for what might be a final time with Geoff at the helm before the right contender is found to take his place and carry forward its formidable international reputation. Our foodie chums were up for more the next day, arriving with the best kind of precise sharpener, a 2016 Taittinger, as prelude to a (slightly) less alcoholic Easter Sunday at Futtle, of organic Fife brewery fame, whose latest venture is in East Pier Bar & Restaurant , St Monans, formerly East Pier Smokehouse. (They’ve also recently opened a Dundee bar.) Fife asparagus Here, we tasted several pretty shades and differing clarities of natural/very low-intervention wines, thanks to the help of our host, a passionate natural wine evangelist. ‘Normal’ wines are eschewed here (though they’ll sell you one of their own excellent beers if orange wine isn’t your thing!). Whatever your poison, all arrive in cute chunky recycled-glass tumblers.   My favoured pairing was a thankfully low-alcohol ‘rosé’ - a spritz light red—which worked well with soft, silky-sweet fresh local lobster, enjoyed under the envious beady stare of quayside seagulls. This came with too-good-to-share toothsome crunchy chips and a generous tasty splurge of homemade tarragon mayo.  We also sampled the first of the Fife asparagus, delicately complemented with a terrific egg-&-greens gribiche dressing, & Futtle beer-battered fish. Back in town, the ‘natural’ theme is set to continue, as our book & wine club’s meetup to kick off the post-Easter week is at Spry Wines on Haddington Pl.  Spry has been smashing it here for six years now, and, as well as natural wines, they carry a few more familiar/lightly filtered organic/biodynamic wines from good small producers.   We’re kicking it back up a gear from rustic to metropolitan, as their sleek and seductive small plates are reliably divine, ours this week heavily influenced by a productive spring weekend’s foraging, such as fine ravioli in buttermilk sauce cut w wild garlic oil, with a textural counterpoint of crisply toasted almonds. Several small plates ensue which include another lovely seasonal iteration of that asparagus & gribiche combo.   A moreish Crémant de Jura and an Instagrammable icy mini Martini with lemon oil smoothly give way to an Assyrtiko from the Cyclades.  Only the threat of travelling to a birthday lunch the next day holds us back, but not before comparing two desserts.  The oat pannacotta with hazelnuts comes close, but the winner is a ‘Camembert Basque cheesecake’ with pink rhubarb and meadowsweet ice cream.  The latter hits a unique balance between salty-savoury and acid-sweet, and would wow any Michelin inspector. Can enjoying food and wine get any better?  We’ll give it a fair go next month on our tour of the Basque Country! Futtle Futtle Brewery & Taproom, Bowhouse, St Monans, East Neuk of Fife, KY10 2FB Futtle Bottle Shop & Bar, 40 Commercial Street, Dundee, DD1 3EJ Futtle Bar & Restaurant, East Pier, St Monans, East Neuk of Fife,KY10 2AR Open Brewery Taproom: Thursday, Friday & Saturday 10-4. Dundee: Wednesday & Thursday 12-8 // Friday & Saturday 12-10. East Pier Restaurant: Thursday-Sunday Lunches, Friday & Saturday Dinners. Spry 1 Haddington Pl, Edinburgh, EH7 4AE Open Tuesday to Sunday, 1-10 pm (Kitchen Closes 8:30 pm) - 0131 557 0005

We publish almost daily online but in short ... Entremots at The Academy Where we ate this week Diana went to The Pierhouse in Appin Mrs Bite went to The Academy in Fife - the students at this catering college are running an afternoon tea. Excellent fare and good to support the students. Mrs B went to Café Marlayne and had a yummy goats cheese starter with beetroot and salad followed by Lamb Noisettes. Highly recommended, always a safe bet. And also to The Drinks Cabinet in Aberdour. A charming little wine bar in this quaint village on the Fife Coast. On the grapevine Roti King is due to open 12th December at 8 St Andrew's Square Talking of grapes - Diana Thompson from Wine Events Scotland interviewed some of our capital's sommeliers Kochchi is opening in Glasgow We have been sent a cracking review from a Bite reader praising the Garlic Chilli Chicken a t Solti . We are always happy to receive submissions and take good food to the people! Congratulations to Celestia f or winning Best Newcomer for Fine Dining at the Asian Curry Awards 2025. They are taking Christmas bookings Mohammed (runs Cilantro and Celestia) and family Where are we going next Mrs Bite is going to Fizz Feast on Friday - there are still some tickets left for Saturday - see below. Liz is going to John's Coffee House - Edinburgh | John's Coffee House & Taver n Kirsty and Bronwyn will meanwhile be at The Tollhouse sampling their Christmas menu Mrs Bite also couldn't resist booking the Pol Roger dinner at The Bonham as an early Christmas treat! Happy Christmas to me! Winter Issue Our next issue will be out from this weekend. The front cover features Roberta Hall-McCarron’s (The Little Chartroom, Ardfern), epic Christmas Pie which can be ordered from Ardfern. Tickets Fizz Feast - Saturday 22 November - noon-3pm  - Expect 100+ sparkling wines, bold producers, and bites to match. Champagne, Crémant, Prosecco—served with sparkle and soul. 🎟️ Only a few tickets left - last chance for £40 per pair. Funky Booze – 26 January Matthew Jukes Top 100 Australian Wines.   Follow us on Instagram   | Visit Bite Magazine  | Share your tips

Nepalese Restaurant in Drummond Street Whenever I venture into a curry restaurant, my go-to dish is Chilli Garlic Chicken . I have had some delightful ones over the years, and some that left a lot to be desired. But, having found the holy grail of the perfect Chilli Garlic Chicken, I feel moved to share my experience. In the past I’ve been served up scraggy bits of poultry that were clearly not cooked in the sauce; thin, flavourless gravies and substandard meat, but, when my friends and I recently visited Solti we were treated to an unparalleled delight. One friend, who is not fond of spice, orders the Butter Chicken , whilst the other opts for the Fish Curry . We all start with Vegetable Pakoras which are light, moist and fluffy – superb with the dipping sauce that accompanies them. Ms Butter Chicken, who has a small appetite, shares some of the Truffle Naan and Mushroom Pilau Rice that the other two of us order. The naan is interesting, though not to my taste, however, Ms Fish Curry seems to enjoy it. There is only one cardamom pod in the rice which is easy to spot and pick out before its perfumy flavour spoils what is an otherwise delicious meal. The rice is flavoursome and packed with pieces of mushroom. Admittedly, it is a feat only achieved by the most woeful of establishments to get rice wrong, but this dish is perfect. It also complements my main dish, the Chilli Garlic Chicken I have been so looking forward to. Chilli Garlic Chicken with Mushroom Pilau When the dish arrives in its little copper pot the aroma is heady, only heightening my sense of anticipation. Spooning it onto my plate, I am keenly aware that I am about to taste something special, as is proved with the first mouthful. The smooth, succulent sauce is redolent with the aromas of garlic and spices, and chock-full of tender chunks of perfectly marinated chicken breast . It is a joy for the nose and the tongue. So what if I’d be garlicky for the next three days – it would be worth it for the existential elation of finally finding the perfect Chilli Garlic Chicken! There are whole chillies in the sauce – easy to pick out for a milder strength of dish. Arguably, they are unnecessary, as the flavour of the sauce without them is exquisite. It is delicate yet full of exotic charm and I leave not a drop. I have previously tried other Nepalese restaurants locally, but none can be compared to the marvellous experience of Solti. Since the initial visit with my friends, I have returned every couple of months, enjoying the same meal each time. It has not once dipped in quality and I intend to go again tomorrow evening with a friend visiting from London. Hopefully he will be equally impressed.  Solti - 10 Drummond Street, Edinburgh, Scotland, EH8 9TU - +44 131 374 2515 Opening hours: Monday-Thursday noon - 10.30pm, Friday - Sunday noon - 11pm Taken from Instagram Soltiedinburgh