Loch Linnhe If you had told me that mid-November would see me enjoying an al fresco glass of chilled white wine on the shores on Loch Linnhe, I wouldn’t have believed you – but 2025 has been anything but an ordinary year. Our drive from east to west, while misty and atmospheric, had not been promising, yet the clouds part as we arrived at our destination and the sun beams down on our little slice of heaven, The Pierhouse Hotel in Port Appin . Scottish Seafood The hotel first came to my attention when it was named ‘National Restaurant of the Year’ at the Hotels of the Year Scotland Awards 2023-24 . It is just off the main tourist trail, being a stone’s throw from the iconic Castle Stalker , but also feels incredibly remote and romantic. The ‘pier’ is the port for the ferry to the Isle of Lismore, and the hotel’s bar is often busy with ferry users, both tourists or Lismore residents, whether for a pint or coffee and a scone. Continuing its run of awards success, The Pierhouse received the award for Scotland’s ‘ Romantic Restaurant of the Year ’ and head chef Michael Leathley was crowned ‘Chef of the Year’ at this year’s ceremony. The hotel restaurant also has three AA silver stars, two AA rosettes and is one of only three Argyll restaurants featured in the Michelin Guide 2025 . Leathley describes his cooking style as “unpretentious”, adding: “I like to let the produce speak for itself with nice clean flavours. I do like to honour classic dishes but add a playful and comforting twist”. These qualities really come through in the local seafood-dominated menu , leaving us spoiled for choice. To start, we can’t see past two of the restaurant’s signature dishes that heavily lean into the comfort category. The first, Hand Dived Scallops in puff pastry seems an odd choice, but the light pastry doesn’t overwhelm the seafood and the roe Jacqueline jus adds an extra level of decadence. The second starter is the Arbroath Smokie Souffle with an Isle of Mull Cheddar sauce, which really needs no further description other than that it is perfectly executed. Fortunately, the kitchen maintains this very high standard throughout and every dish hits the mark. The Lemon Sole Veronique is an exemplar of the classic French dish, light and delicate after the heavier starters, but equally indulgent. The generously sized Roast Monkfish Tail is the perfect autumn dish, the meaty fish matched with sweet and earthy caramelised celeriac, pickled kohlrabi adding a burst of freshness. It pairs particularly well with the side of Hispi Cabbage with fried capers and pickled shallots. We also add the Hand Cut Chips , thrice fried and so satisfying. Sticking with the slightly French theme, dessert is a shared Caramelised Apple Tart , but I definitely approve of keeping it British with ‘proper custard’. Food devoured and wine finished, we move to a cosy spot by the fire to savour a dram from the exceptionally well-stocked bar until it’s time for bed. The rooms feel luxurious, yet cosy and homely, with sustainability credentials on full display (such as the on-site filtered bottled water) and the welcoming addition of fruit in the fruit bowl. Positioned on the second floor, our room looks out over the loch and to the intriguing shores of Lismore. After a restful night, our breakfast ‘mains’, a full complement Scottish Breakfast and the fluffiest French Toast , are thoroughly enjoyed and set us up for a nearby woodland walk. Sometimes just a night away is all you need for a full re-set. This break was exactly that – incredible food, a stunning location and a warm welcome make The Pierhouse the perfect get away, whatever the weather. More Argyll & Bute restaurant reviews The Pierhouse Hotel, Port Appin, Appin, Argyll, PA38 4DE, Scotland - +44 (0)1631 730302

A view to die for at Taychreggan Hotel For our first proper holiday since 2019, my other half and I recently stayed at the stunning Taychreggan Hotel in Argyll, on the shore of Loch Awe. The hotel has been updated in recent years but keeps the feel of a traditional inn – perfect for our little party, as he likes things modern, and I like quaint and old-fashioned. Aside from the great reviews and fabulous views, being slightly food-obsessed I am drawn to this particular hotel for the reputation of its restaurant. We arrange to eat there on the first night and I am rather impressed at the reasonable rate of £40 for 3 courses, including canapes to begin and petit fours and coffee to finish – perhaps I’m just too used to Edinburgh prices now. As we lurch along the twisty singletrack road to the hotel, we both agree that if venison is on the menu, we will definitely order that. We are not disappointed, though the main course options look so good I would have been very happy with the trout…or the monkfish…or the duck breast. As is often the case, the vegetarian option is a lot less inspiring. Loch Linnhe Langoustines To start, I order the Loch Linnhe Langoustines, having been assured that they are not in the shell, which come with beurre blanc, poppy seed, sesame seed, carrot and apple. A slightly unusual combination of ingredients, the buttery sauce, lightly spiced seeds and fresh carrot and apple are actually the perfect accompaniment to the creamy seafood. He orders the Mull Cheddar Souffle with cheese sauce, which judging from the appreciative noises while eating, tastes as good as it looks. Venison The Venison comes with red wine poached pear, cauliflower puree, crispy shallot and fondant potato. I am slightly surprised that berries don’t feature, as redcurrants or brambles are a more common pairing with venison. However, the pear is a wonderful addition that really lifts the rich, gamey meat, and the dish is perfectly balanced. To finish, a perfect Apple Tart Tartin with ‘chef’s caramel ice cream’ – cue the jokes, “does he mind if I have some?” etc. The Farmhouse Cheese Selection for him, which comes with frozen grapes to cleanse the palate between cheeses. Feeling very content with life, we grab blankets and take our drinks out to the loch-side fire pits to admire the incredible starry sky. The events of the last two years feel like a lifetime ago and I almost forget to put my mask on when we head back inside. Follow me on Instagram: @feast_lothian Taychreggan Hotel, Kilchrennan, By Taynuilt, Nr. Oban, Argyll, Scotland PA35 1HQ +44 (0)1866 833 211 www.taychregganhotel.co.uk Cheese

A site of murder Deep in the heart of the Knipoch House hotel is a dining room unlike any other I’ve been in. Ancient exposed stone walls, original flagstone floor, oak furniture and a plaque bearing the date 1635 all contrive to create a beguiling atmosphere of ghostly mystique. As quickly becomes evident, this is indeed no ordinary dining room. This is where, in 1592, John Campbell, Thane of Cawdor, was murdered. He was shot three or four times through a window as he sat by the fire, and one of the bullet holes from the bloody event is embedded in the restaurant’s stone walls. It’s said that jealous rivals of Cawdor enlisted the power of witches to weave spells against him before resorting to outright murder. The incident is said to have inspired Shakespeare to write Macbeth. The west coast view We’ve arrived here via a corridor leading from the bright, contemporary hotel lounge and bar area, and past two other dining rooms. This one - where we’re about to enjoy a six-course tasting menu - is in the original part of the hotel and is entered through a thick velvet curtain. The sense of theatre is quite thrilling, and continues throughout the meal. Yet for all the history behind this wing of the newly refurbished Knipoch House Hotel, six miles out of Oban and overlooking Loch Feochan, there’s nothing passé about the food. Orkney Halibut A Shetland scallop on a bed of artichoke purée with lemon and celery, complete with a dinky black olive pastry scallop shell, sets the scene. It’s a delicious mouthful of the sea complete with citrusy notes. Next up, a truly accomplished dish of perfectly succulent Fife partridge with bitterballen of leg meat with corn puree and heather and honey granola reflects the wealth of the Scottish larder beautifully. A slice of Orkney halibut loin, with its crispy coat and robust flavour, is served on a ginger velouté and seaweed leek ribbons topped with black olive fishbone-shaped biscuit. It’s as good to look at as it is to savour. The wild Argyll venison loin that follows is similarly prepared and served with precision, though I find it and the venison ragu underneath way too gamey. Its truffled salsify and spicy red cabbage don’t quite manage to mask the overpowering strength of the venison. Luckily, the pre-dessert of Blue Murder cheese slices, sandwiched between slivers of apple, chases away the lingering memory. This is followed by a raspberry Cranachan, again perfectly accomplished with a great texture and flavour, and served with a tot of Oban 14 single malt. The rest of the four-star Knipoch House Hotel has recently been refurbished by owners the Sonas Collection, which also has Duisdale, Skeabost, and Toravaig hotels on Skye. Its interior design is beautiful, all calming greens and tasteful plaids and hands-on staff. On my visit to Knipoch, the kitchen is in the midst of a change of head chef: Liam Philbin is newly installed and involved, but yet to take over completely. From what I can gather from our quick chat after dinner, the dining experience here is destined to continue the coup de théâtre it is known for. • Knipoch House Hotel, Knipoch, by Oban PA34 4QT (+44 (0) 1470 373737 or for the 1635 restaurant, call 01852 316251 - open Thursday to Saturday for 1830pm or 1900 pm sittings only. Visit reservations@sonascollection.com

Located near the Kyles of Bute Anyone going “Doon the watter” to the beautiful isle of But e won’t find its food scene jumping out at them - least of all in the historic Victorian main town of Rothesay. Once off the ferry from Wemyss Bay, you’ll see numerous pubs serving bar food, good cafes, chippies and takeaways, plus a Polish bistro and a restaurant within both the Victoria Hotel and in the grand 19th century Glenburn Hotel overlooking the town. Most close early in the evening. Chef/Patron Joe Burnett But look closer, and there’s Gather Deli on the waterfront, serving a progressive daily menu with local produce and hosting regular supper clubs late into the evening. And up the hill is the much-vaunted and hyper-trendy Bute Yard, founded by the Crichton-Stuart family in memory of the late Johnny Crichton-Stuart, 7th Marquess of Bute, who established the eatBute food festival at Mount Stuart in 2009, in a bid to celebrate and unify the island’s many excellent farmers and food producers. To continue his legacy Bute Yard has a programme of pop-up food events hosted by various local and off-island chefs and restaurants, a monthly producers’ market and a permanent Isle of Bute Smokehouse stall (formerly Ritchie’s of Rothesay, which was bought by Johnny Crichton-Stuart and is now co-run by his daughter Cathleen). Working behind the scenes with all these outlets is Bute Kitchen , a social enterprise which supports local producers by encouraging retailers and hospitality venues to use local produce. So the late Marquess’ legacy lives on. It takes a short crossing on the wee ferry from Rhubodach over to Colintraive on the mainland to find the closest chef-owned, independent restaurant to Bute: The Colintraive, now in the hands of chef-patron Joe Burnett and his Greenock-born wife Clare Banner . Chef Joe came here from Angela Hartnett’s Merchant’s Tavern in London, where he worked with her (Scots-born) husband and head chef, Neil Borthwick, and followed him to the French House in Soho, formerly owned by Fergus Henderson. Before that, Joe was sous-chef to Kenneth Culhane at the Dysart Petersham, which now has a Michelin star. I don’t get to meet Chef Joe at Colintraive after dinner, as ours is a last-minute visit, and early next morning, he’s at Portavadie to collect fresh prawns off the boat from Tarbert for that night’s dinner menu. Meanwhile, Clare - a former food buyer for Fortnum & Mason in Mayfair - shows me the community-run polytunnel just steps away from the hotel, where they grow veg for the restaurant - most recently, homegrown beetroot done three ways to accompany a high-end dish of venison saddle and ragout from a haunch brought off the hill at nearby Glendaruel. When we chat later, Chef Joe tells me that what he learned from Hartnett and Borthwick at the “busy, fast-paced” Merchant’s Tavern and French House was their philosophy of keeping it simple and doing justice to the produce. Creating new menus daily and cooking “off the cuff” according to what’s available is what Chef Joe is enjoying doing at The Colintraive - and it shows. My starter is a chargrilled Tarbert-landed octopus with spicy sobrasada , Charlotte potato, and peas and beans from the polytunnel. It delivered super-tasty, satisfying mouthfuls of flavour and texture and with a modern twist of dots of cool aioli. Then, for my main, is possibly the best steak and chips ever : Aberdeen Angus rump from Little Kilchattan farm on Bute, supplied by the famous Macqueen’s Butchers in Rothesay. Medium to slightly well-done as requested. A pot of house chips, crisp and floury, easy to tip onto the plate, and a dinky pot of brandy and peppercorn sauce, in a pleasingly dignified quantity, is really superb but leaves me wanting more. And a salad of peppery watercress with citrussy dressing is a fitting foil. Simple presentation, expert cooking, perfect flavour. The menu on my whistle-stop visit also offers Kyle-caught mackerel with heritage tomatoes, ox cheek and ale suet pie, and fish and chips among three other choices. It’s restrained and cleverly balanced to suit local residents as well as gastro-savvy visitors. Lamb, when available, is from Ardmaleish farm on Bute - and Chef has previously done a lamb kofte menu with pickled house cabbage and chips, and pork brawn crispy kromeski served with house brown sauce and mooli salad. He also tells me he is delighted by the wild garlic and girolles (yellow chanterelles) that are freely available to him from the grounds of the hotel, while they “cost a fortune” in London. It’s not fine-dining as such - or maybe that’s exactly what it is. The expertise, flair and culinary technique are all there, tempered to the clientele. It’s not flashy; the vibe here is friendly and warm. As chef Joe puts it, “It’s kind of cool. I think we’ve found our lane. It’s a lovely position to be in because I can cook freely and create a new menu every day.” Then he adds casually that “Angela and Neil were here recently” and that they remain great friends. He and Clare have had two daughters since they moved to Colintraive in 2019. It looks like they’re here to stay - to the benefit of this beautiful, bountiful part of Argyll. The Colintraive, Colintraive, Argyll PA22 3AS (+441700 841 207). Enquiries@colintraivehotel.com . Closed Mondays, open Tuesday-Sunday 12-2pm for lunch, 5.30pm-8pm for dinner (6pm-8pm Sunday).

The Pierhouse is situated on the shores of Loch Linnhe The Pierhouse Hotel & Seafood Restaurant at Port Appin in Argyll has been crowned ‘National Restaurant of the Year’ at the Hotels of the Year Scotland Awards 2023-24. Tucked away on the shores of Loch Linnhe, The Pierhouse offers breathtaking views of the islands of Lismore and Mull. The small hotel and renowned Scottish seafood restaurant is led by head chef Michael Leathley and is one of Argyll’s most idyllic and romantic destinations. The Pierhouse is part of The Wee Hotel Company, which includes the world-famous Three Chimneys on the Isle of Skye. Founder Gordon Campbell Gray was also presented with the prestigious ‘Vision and Endeavour’ award and General Manager Fiona McLean won a gold award for ‘Senior Manager’ of the year. General Manager, Fiona McLean collecting her award Now in its twentieth year, the Hotels of the Year Scotland Awards honour outstanding success, achievement, and distinction across Scotland’s hotel and hospitality industry. The awards are judged by an independent panel of travel writers, industry experts, and peers. Fiona McLean, General Manager at The Pierhouse Hotel, said: “It’s a real honour to have been named Scotland’s ‘National Restaurant of the Year’. We’re also extremely proud of our founder Gordon Campbell Gray for his prestigious ‘Vision and Endeavour’ award, as well as my personal achievement as ‘Senior Manager’ of the year. “Thanks goes to our incredible team who work so hard to ensure our wee corner of Argyll gives the warmest of welcomes to all our guests. Our head chef Michael Leathley also works with a close network of the region’s best local producers and suppliers. “None of this would be possible without our guests visiting, returning and sharing the story of The Pierhouse.” Menus at The Pierhouse include the freshest langoustines, mussels, and lobsters harvested from Loch Linnhe and Loch Etive, as well as fine handpicked oysters from the oyster beds of Loch Creran, just 10 minutes from the hotel. The Pierhouse restaurant has three silver stars, and two AA rosettes and is also included in the Michelin Guide for Great Britain and Ireland 2023.

Roti King is opening in St Andrew's Square Roti King is making its first move outside England, heading north to Edinburgh, home to a thriving food culture. Located just off Princes Street, the new outpost, set to open in December , will serve up authentic Malaysian street food in the beating heart of Edinburgh’s dining district.  Roti Canai Journey from the cobblestones of Edinburgh to the bustling street markets of Malaysia, where the scent of freshly made roti canai, flavour-packed curries fills the air and guests can watch roti being hand-stretched and cooked to order in the open kitchen. Signature dishes include the must-order roti canai , served with dhal, chicken, mutton, or fish kari. Other highlights are the Char Kway Teow (rice noodles stir-fried with prawn and egg) and the Malaysian fried chicken, marinated in garlic, ginger, and lemongrass, then crisped with corn starch and rice flour, served with homemade spicy sambal.  Founder and chef, Sugen Gopal moved to the UK in 2004, starting his culinary journey by setting up shop in the form of a small kiosk in Oriental City in Colindale. A decade of hard work, pop-ups, and residencies later, Gopal opened his first restaurant in Euston in 2014, one of four locations now in London (Waterloo, Battersea, Spitalfields). This April, Gopal celebrated another milestone with the launch of his debut cookbook, Roti King: Malaysian Street Food at Home , a tribute to his roots and the flavours that built his cult following.  Following recent openings in Brighton and Spitalfields, the Edinburgh launch marks the next step in Roti King’s nationwide expansion , a deliberate move to bring authentic Malaysian food to cities with strong, independent food cultures.  Ganan Kanagathurai, CEO says: “Roti King has always been about more than food. It’s about the emotional connection between people, culture, and community. We’re excited to be part of Edinburgh’s incredible independent food scene and to share the passion and creativity of Malaysia with a city that appreciates honest, authentic, flavourful food.”  Roti King will be teaming up with Edinburgh charity Children First to support children in need. From December to February, every donation to their in-restaurant giving tree will be matched with food donations, helping kids and families enjoy a warm meal or learning to make roti with the team  Roti King Edinburgh will be open daily from the 12th December , Sunday to Thursday, 11:30am – 10pm; Friday to Saturday, 11:30am – 11pm. As with other sites, the restaurant operates on a walk-in only basis, with takeaway and delivery available soon after.  Edinburgh’s Asian Food Story Edinburgh’s dining scene has long celebrated the flavours of Asia — from steaming bowls of ramen and fragrant Thai curries to sizzling Korean barbecue and delicate dim sum. The city’s independent restaurants have built a reputation for authenticity, creativity, and community. Read more here. Roti King : 8 South St Andrew Street, Edinburgh EH2 2AZ Opening Hours: Sunday – Thursday, 11:30am - 10pm; Friday – Saturday, 11:30pm - 11pm

Diana Thompson of Wine Events Scotland continues her journey into the art of wine selection. For this issue, Diana interviewed three Edinburgh restaurant experts, each of whom shares two offbeat wines, along with perfect pairings to help you enjoy them at their best. Meet This Issue’s Experts Duncan Findlater – Owner of Smith & Gertrude Jack Montgomery – Owner of Argile Restaurant Stuart Skea – Sommelier at Lyla Restaurant Duncan Findlater Duncan’s  picks reflect character and charm, with a nod to comfort food. Pip Blend – Clendenen Family Vintners (California) A vibrant red blend from the late Jim Clendenen’s family (of Au Bon Climat fame), named after his dog Pip. Warm, balanced, and full of California charm. Momento Vineyards Grenache Blanc (South Africa) Crafted by Grenache-obsessed Marlise Niemann, this elegant European-style white has crisp apple notes, quince, blossom, a hint of buttered toast and more. Pair with:  Duncan suggests both wines with Smith & Gertrude’s signature Cheese Toastie,  believing every wine pairs perfectly with grilled cheese - maybe try a glass of each alongside this classic. Jack Montgomery Jack’s  choices lean toward complexity and surprise, with wines that are as expressive as his food. Reynald Héaulé, Pinot Gris "O" Macération (Loire) An orange wine that’s subtle and food-friendly. After 21 days on the skins, this Pinot Gris has a soft amber hue and layered complexity—an absolute standout which can convert non-orange wine lovers. Château Tirecul la Gravière "Andréa" 2012 (Bergerac Sec) From a producer famed for sweet Monbazillac, this dry blend of Muscadelle and Semillon brings a touch of spice, gentle weight, and vibrant freshness. Pair with: The Pinot Gris  shines with Argile’s raw day-boat squid, gently poached in a warm broth of turnip and grapefruit. The Château Tirecul is beautifully matched with the signature parsnip baked in a coffee crust , served with smoked maple kombucha glaze and a rich parsnip and green coffee butter.  Stuart Skea Stuart’s  wines speak of terroir and elegance - perfect companions to Michelin Starred Lyla’s sophisticated menu. Borja Pérez Artífice Tinto 2021 (Tenerife) A vibrant Listán Negro  from ungrafted vines. This organic, volcanic red is fresh, mineral, and textured, with notes of red fruits and dried herbs. Domaine Goisot Chardonnay 2015 (Côtes d'Auxerre, Burgundy) This biodynamic Chardonnay is dazzling in its aromatic complexity and finesse, with the weight/weightlessness on the palate only truly great Burgundy achieves. Pair with: The Artífice Tinto  pairs beautifully with Lyla’s quail, balancing the rich sauce and complementing elderberry and celeriac. The Goisot Chardonnay  shines with numerous dishes, from snacks to the richer turbot dish. Apart from “try something new,” here’s some more good advice from this trio; Duncan points out they’ve taken a decade refining their wine list, so enjoy looking through it – maybe enjoy a glass of wine whilst you do and talk to the wine-passionate team. Jack says don't get too caught up in trying to identify the "perfect" pairing – choose a wine you'll enjoy instead of suffering for the sake of the pairing!   Stuart reassures you that everything is good and for a reason!  Wines starting at £30 truly over-deliver in terms of price-quality ratio, whilst everything else is simply something that Stuart truly loves.

Seoridh Fraser – Heron Restaurant From refined tasting menus to relaxed bar service, Edinburgh’s wine scene is as diverse as its venues. Diana Thompson of Wine Events Scotland spoke to three hospitality professionals  inviting them to share their approach to creating the perfect wine list - each with their own philosophy, palate, and personality. Seoridh Fraser – Heron Restaurant General Manager & Beverage Director At Heron, Seoridh Fraser has built a wine list that is “easy to navigate but encourages people to try new things. The selection has evolved organically around Chef Sam Yorke’s cooking, designed to harmonise with the kitchen as much as to please both classicists and modernists alike.” Seoridh highlights two personal favourites. The 2017 Silvaner Glebkalk Erste Lage “Sultzfelder-Sonneberg” by Luckert  from Germany is, he says, “a masterclass in generosity and elegance,” offering tropical fruit, vibrant acidity, and a cleansing mineral finish. His second choice, the 2022 Cannonau di Sardegna by Antonella Corda , is a refined Sardinian red with bright cherry fruit, refreshing acidity, and gentle tannins. He pairs the Silvaner with “Saint Brides in duck sauce, finished with white currant and lovage alongside beetroots and wild mushrooms,” while the Cannonau shines with “loin of lamb in lamb jus with carrots, tonka bean, and green olives drizzled with fig leaf oil.” His advice? “Drink what you enjoy! And if you’re feeling adventurous, have a chat with the sommelier - there’s always a hidden gem waiting to be found.” Maria Chierchia – Decanter Winery and Dinery Maria Chierchia – Decanter Winery and Dinery Manageress At Decanter Winery and Dinery , Maria Chierchia believes wine should be fun. “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.” Niall Dewer & Colin Dunlop – Capital Theatres Niall Dewer & Colin Dunlop – Capital Theatres Front of House & Bar Managers At Edinburgh’s Capital Theatres , the wine list is designed for ease and enjoyment. “Safe and approachable,” says Colin Dunlop, “but full of great options for any show night.” Colin recommends the Organic Mureda Tempranillo/Syrah , “a vibrant red perfect for sharing before a performance,” and the Château Routas Rosé , a Provençal classic bursting with peach and watermelon. His colleague Niall Dewer opts for the Chilean Viognier , “floral and aromatic with lychee and peach,” and the Pinot Noir , “nice and fruity – a light wine but bursting with flavours of cherries and raspberry with a touch of spice.” Their pairing philosophy is theatrical: Dunlop recommends the bold Mureda as a preshow drink before a thought-provoking drama such as To Kill a Mockingbird.  Meanwhile the Château Routas Rosé is a great pairing for Scottish Ballet’s Starstruck . Their advice? “Don’t be afraid to try something new - and preorder your interval drinks so you can enjoy a chat over a glass of something nice rather than spending the time queueing.” From Heron’s  sophistication to Decanter’s  playful spirit and Capital Theatres’  easy charm, Edinburgh’s wine professionals share one common belief: great wine is best enjoyed in good company - preferably with conversation, curiosity, and a touch of adventure. Check out our Wine Section Diana Thompson runs Wine Events Scotland and is a wine educator and communicator

Founded by two Italian brothers Fabrizio & Simone Cioffi , Bittersweet opens for breakfast, lunch, and dinner on Sunday April 10th. Fabrizio Cioffi is the director of local artisanal distillery Old Poison Distillery and with his younger chef brother Simone is opening the new bar and restaurant. The idea behind Bittersweet is to bring the culture of ‘aperitif’ to Scotland’s capital offering delicious food and drink inspired from Italy. Fabrizio is renowned across the city for his unique cocktails and will bring his expertise to Bittersweet creating a rolling menu of original and themed cocktails. The first cocktail menu will be called wanderlust #1. Fabrizio and Simone Cioffi said: “After 2 years of pandemic we would love to offer our customers the occasion to escape from reality and to imagine themselves in a beautiful corner of Italy. We can’t wait to open our doors to diners and drinkers to enter a place to relax, socialise, eat and drink. We are using seasonal and local ingredients for our food and the best spirits in our cocktails from our own distillery.” Food A full breakfast menu will be on offer plus local bakery pastries, bagels, cold pressed juice coffee from local company Santu. Later in the day food will be aperitivo style. The experience of aperitivo is a cultural ritual, as for centuries Italians have enjoyed drinks and appetizers in the early evening hours between work and dinner. Drink Bittersweet will have a classic and modern negroni and spritz section starting from £5 and using super premium products from Old Poison Distillery. Bittersweet’s house wine will change regularly with exclusives from a small wine farm in Italy. The extended wine list will feature wines from the South of Italy from areas such as Campania, Puglia and Sicily. Beer will be cans and bottles from local breweries. Bittersweet will also operate as an off licence where customers will be able to buy the entire collection from Old Poison Distillery plus some special monthly collaborations with local distilleries and breweries. Bittersweet opens this Sunday 10th April at 24 Henderson Street, Leith. Opening hours are : Monday-Thursday 8am-11pm Friday-Saturday 8am-1am Sunday 9am-10pm Mon-Thursday 8am-11pm Friday-Saturday 8am-1am Sunday 9am-10pm

Brits love their Prosecco so much that Wine Events Scotland offers regular masterclasses and events in Scotland. Diana Thompson, founder of the company and Neil Phillips, Prosecco DOC brand ambassador, both champion and promote this Italian sparkling wine to trade and consumers. Their latest event involved, also, the participation of Chef Paul Wedgwood, owner of the eponymous restaurant in the Royal Mile. The original plan was to offer a socially distanced wine tasting at the venue pairing wine from Prosecco DOC producers with Chef’s creations, designed to accompany each of the Prosecco brands. Plan B (due to Covid-19), instead, involved a Prosecco DOC and Wedgwood canapes home delivery supported by a Zoom event. Consorzio di Tutela Prosecco DOC is the consortium in charge of the management and protection of the Denomination of Controlled Origin. It was founded on 19 November 2009, shortly after Prosecco was recognised as a Denomination of Controlled Origin on 17 July. The total production of Prosecco DOC in 2019 was equal to 486 million bottles of which 378 million were sold to the foreign market. The two main production regions are Veneto and Friuli Venezia Giulia, the vineyards area extends for 24,450 hectares and it hosts 1,192 winemakers. Out of the thousands of producers, we had the opportunity to taste wine from four different companies: Masottina, Ruggeri, Astoria, and La Tordera. These wines are similar but they differ in the sugar content and blend. Glera is the basic grapevine used for the production of Prosecco and it represents 85% minimum of the blend whereas the rest can be filled by other varieties (local or international). Ruggeri’s blend includes Verdiso and Perera local grapes for a fresh and fruity taste. The sugar content makes the difference pleasing different palates. Indeed, you can go for Extra Brut or Brut for a more mineral taste or to Extra Dry and Dry for a more floral one. La Tordera bottle shows on the back label a sugar table to help consumers acknowledge the percentage. Prosecco DOC wines can be recognised by the State Mark and seal, the Indication Prosecco on the label. Despite the improvised move from in-person to a digital event, the wine tasting proved to be interesting and interactive with the producers presenting their wines. Wedgwood canapes, with different ingredients and consistency, brought out the organoleptic properties of the wines delivering a unique experience (E. Vanello). Check out the regular events at http://www.wineeventsscotland.co.uk/

Morrisons has exclusively launched the new vintage of Kylie Minogue’s rosé in stores and online. Kylie’s new pink drink is made from a blend of Provençal grape varieties including Grenache, Cinsault and Rolle. It is a pale peach colour with aromas of pink grapefruit, watermelon and lemon blossom. Crisp, dry with zesty fruits and a silky finish. This is a rosé that can be enjoyed all-year-round, either on its own or paired with seafood and warm winter salads. This is Kylie’s third wine to hit the shelves at Morrisons, along with two of her Signature wines, Kylie Minogue Sauvignon Blanc (£7.00) and Kylie Minogue Rosé (£7.00). Emma Jenkinson, Wine Buying Manager at Morrisons says: “The Kylie Wine range has proved very popular with our customers, so it’s brilliant to be able to launch the new rosé exclusively at Morrisons. It really is a delicious wine and looks fabulous on shelves, so we’ve got no doubt it’ll be a number 1 hit.” Kylie Minogue Côtes de Provence rosé 2020 (13% ABV) £15 exclusively at Morrisons.

Having sold over 80 million records the “Princess of Pop”, Kylie Minogue OBE, has now become the princess of popping corks. Her eponymous wine range burst onto the scene in 2020 and sold more than a million bottles within its first year. The multi-award-winning singer, songwriter, actor, philanthropist, breast cancer awareness campaigner, style icon and now Creative Director of a highly successful premium wine brand, has been “unbelievably humbled and thrilled by the global response to Kylie Minogue Wines.” The London resident has fondly recalled cooking and chatting with her friends and family over a bottle or two. She therefore has some pretty strong views on the subject, so when approached by Benchmark Drinks to create a range she insisted on substance over style. She said if they were “just plonking my name on it, I’m not interested.” Not long after she saw her products grace the shelves in Harvey Nichols Foodmarket and Wine Shop at the flagship Knightsbridge store which she excitedly first visited in the 1990s. Organic Brut Reserva Cava NV, £16 Kylie Minogue Wines Kylie Minogue Organic Brut Reserva Cava NV, £16 This cava will have you spinning around. Part of the Signature Range, her fruit-driven and expressive wines, it is crafted by Vilarnau, an avant-garde producer influenced by their proximity to the colourful city of Barcelona. Open the stylish gift box, unwrap the bottle from its tissue paper, remove the foil (noting the attention to detail on the inside) and remove the cork with a whisper. Sings of: crunchy green apple, pear skin, lemon sorbet, orchard blossom, shortbread biscuit and crusty sourdough notes, all delivered on waves of delicate mousse. Serve with summer lunches, lavish breakfasts, tapas, salted Marcona almonds, green olives, fish and chips, good times, chic outfits, and pop tunes at full blast. Côtes de Provence Rosé 2020 £22 Kylie Minogue Wines Kylie Minogue Côtes de Provence Rosé 2020 £22 I just can’t get you out of my head. Part of the Collection Range, her flagship single-estate wines, this Rosé is crafted at Château Sainte-Roseline on the Côte d’Azur, not far from St. Tropez. It’s not hard to see why Kylie fell in love with this picturesque estate, surrounded by lavender fields, sunflowers, gnarly olive trees and rolling vineyards, especially when you taste their wines. It is a vegan-friendly and highly fashionable rosé. Sings of: pink grapefruit, watermelon sorbet, citrus blossom and strawberry meringue, before glamorously dancing across the palate with crisp and zesty steps. Serve with summer lunches, Mediterranean flavours, good times, chic outfits, and pop tunes at full blast. Prosecco Rosé NV £14 Kylie Minogue Wines Kylie Minogue Prosecco Rosé NV £14 Put your hand on your heart and tell me you’re not in love with this Rosé NV, in its heart-embossed bottle. Also part of the Signature Range, this expression is crafted at the family-owned Zonin estate that sits amid their epic 4000 hectares of vineyards in Gambellara. The winery has been a pioneer of premium Prosecco DOC and were quick out of the blocks when the Italian government changed the law to allow the creation of Prosecco Rosé DOC. As was Kylie. Her vegan-friendly Prosecco Rosé is a blend of Glera and Pinot Noir that buzzes with energy and a silky procession of gentle bubbles. It has been filled into one of the most beautiful bottles we’ve ever seen, which almost looks like heart-shaped bubble wrap. Sings of: strawberry sorbet, crunchy raspberry, tangy redcurrant, cranberry and cherry blossom notes, all zipped up tight by a seamless pink grapefruit finish. Serve with summer lunches, lightly spiced dishes (think satay skewers, Vietnamese or Sri Lankan curries, pad thai with sweetcorn cakes, or roti canai), good times, heartbreakingly chic outfits, and pop tunes at full blast Margaret River Chardonnay Kylie Minogue Margaret River Chardonnay 2019 especially for you... This Chardonnay is exclusive to Harvey Nichols and crafted by one of Margaret River’s top producers (and that’s some stiff competition). Howard Park is a member of Australia’s First Families of Wine, a group of a dozen of the country’s finest, most iconic and most historic wineries. Their wines are adored by all Aussie wine connoisseurs, so the fact that Kylie was able to convince them to make her Chardonnay, using grapes from some of their finest parcels, is quite the coup. Of course, it didn’t hurt that the Burch family are massive fans of the songstress. Sings of: Maturation in old 600-litre French oak barrels imparts a creamy texture and vanilla, almond croissant and toasted hazelnut notes, but in an elegant style that never overpowers. pear sorbet, Amalfi lemon, crunchy peach and golden apple. That richness combined with perfectly balanced acidity has us dreaming of roasted chicken and all its juices, buttery fish dishes and spring vegetable risottos. After receiving a Gold Medal at Drinks Business’ Chardonnay Masters 2020, the judges noted: “This was the first time Kylie’s new-launch wine had been taste-tested blind against its peers. Those who are sceptical about celebrity-backed wines should be reassured – this is a great glass of Chardonnay.” The full range of Kylie Minogue Wines are now available at the Forth Floor Wine Shop in Harvey Nichols, Edinburgh. For more information call the Wine Shop on +44(0)131 524 8350.