Top tier Afternoon Tea Every so often Mrs Bite visits the small luxury hotel Balbirne House Hotel. Located on the edge of the small village of Markinch in Fife it is an A-listed Georgian country house set in 400 acres of Parkland.  Inside it is plush and comfortable. Plump sofas invite you to relax and admire the Scottish Colourist artworks. Giant vases of flowers and earthy colours reflect the Scottish landscape.  It’s a popular wedding venue but fine dining also happens in the Orangery restaurant decorated in shades of silver, copper and chocolate with garden views.  Simone and I went along for Afternoon Tea which can be enjoyed with prosecco or a cocktail but we chose the standard AT without alcohol but with lashings of Scottish Breakfast, Earl Grey and Peppermint.  Pork and Sun-dried Tomato Quality and flavours are excellent from the off. A zingy Gazpacho is made with aged balsamic and a Pork and Sundried Sausage Roll is magnificent! Who doesn’t like a meaty, snack encased in crispy golden pastry? First-tier savouries are generously stuffed with tasty fillings. My favourite is the Feta with Beetroot Hummus but the brioche and wrap with prawn and chicken are sweet and fresh.  Scones change with the seasons at Balbirnie and the chef has chosen Sea Buckthorn and Raspberry for a quirky citrusy twist. We spread cream and jam (let the debate commence) thick. Feeling full now we 'just' manage to squeeze in a third-tier dainty before surrendering to the doggy bag. The White Chocolate and Lemon Macaron shines and is a chewy, disc of afternoon delight. It’s a highlight from the pastry team.  A Chocolate Opera Cake and a Strawberry Basil Tart eaten from the carton later Chez Bite are full of late summer flavours and top-drawer patisserie. If you need a stroll The Druid’s Circle is on a woodland walk from the hotel, past the golf club along with Balfarg Henge nearby. Alternatively, you may want to rest and dream of your next visit to Balbirnie.  Balbirnie House: Balbirnie Park, Markinch Village by Glenrothes, Fife, KY7 6NE - 01592 610066 www.balbirnie.co.uk

Chef/patron Prasad Daneshawar Chef/patron Prasad Daneshawar has developed a family business with a positive vibe and a loyal following. The restaurant is colourful with a warm welcome, prices are reasonable and Prasad enjoys researching dishes from different areas of India that inspire tasting menus. Prasad's latest menu comes from Chennai in Southern India and comprises 10 innovative dishes.   With a population of twelve million people, and one of the largest & oldest cities in India, Chennai, formerly known as Madras, is the capital of Tamil Nadu. Prasad said:  “Coconut, curry leaves, mustard seeds, rice, dal or legumes are cornerstones of Southern Indian cooking. The region is blessed with agricultural vegetation and produce due to good rains and fertile lands. The proximity to the coast also means fresh seafood is available  throughout the year.” “This is the “Land of Spices”, cardamom, pepper, nutmeg, cloves, and cinnamon are important spices used in Southern Indian cuisine. It is a truly inspiring region for me to explore through a new tasting menu!” Mrs Bite tasted the new dishes and concluded that this was the ‘best-tasting menu yet.” Chennai inspired the 10-course tasting menu Black Pepper Chicken Tikka Masala and Thakkali Rasam, a thin Tomato Soup with 20 spices; can be traced back to the sixteenth century. Different cooking techniques are used such as steaming to create Idli (lentil cakes) but mostly meat is grilled and served off the bone despite being typically eaten on the bone in the subcontinent. For this reason, Prasad prepares intense stocks for his gravies which are all bespoke according to the dish.  Prasad generously agreed to give Bite the recipe for Thakkali Rasam (exclusive). Dhoom’s Thakkali Rasam A popular Southern Indian thin soup prepared using tomatoes, curry leaves, spices and aromatics. Thakkali means tomato in Tamil and is a popular Chennai pre-meal appetizer or can be enjoyed with hot rice.  The different spices in the Rasam lend the soup anti-inflammatory properties, aid digestion, and increase metabolism. It becomes a medicine and a comfort food in illness when suffering from flu, cold and cough.  As per Ayurveda, this soup has six flavours for balance;  sweet (from Jaggery), sour (tomato & tamarind, bitter (mustard and turmeric), astringent (hing & turmeric), pungent (cumin, black pepper & mustard), salt.  Thakkali Rasam Ingredients: ⅓ cup coriander stems – with or without leaves 7 to 8 garlic cloves – medium-sized 1 inch of ginger – roughly chopped 2 teaspoons cumin seeds ½ teaspoon black peppercorns 1/8 teaspoon fenugreek seeds  1 teaspoon of whole coriander seeds 250-gram canned tomato chopped or puree  ( a more uniform and tastes better than fresh tomatoes.) 2 tablespoons oil – traditionally prepared in gingelly (sesame) or any neutral cooking oil, Desi Ghee, sunflower oil or peanut oil. ½ teaspoon black mustard seeds, ½ teaspoon dhuli (washed) or white urad dal ½ teaspoon arhar dal/ toor dal 1 or 2 dry red chillies – broken and seeds removed 1 pinch hing/ asafoetida 10 to 12 curry leaves or 1 sprig of curry leaves ¼ teaspoon haldi powder/ ground turmeric ½ teaspoon deggi mirch or Kashmiri red chilli powder (for a deep colour)  1 tablespoon jaggery 1 teaspoon tamarind paste Salt 1.5 cups hot water or add as required Garnish 2 tablespoons chopped coriander leaves Chef’s Tip  – Measure all the ingredients beforehand and keep them in wee bowls near you while cooking so it is easier for you to add all the aromatics and spices when and as needed while ensuring nothing gets burned. Method Heat oil and temper black mustard seeds, cumin seeds, black peppercorns, fenugreek seeds, whole coriander seeds, black mustard seeds, Urad Dal, Arhar Dal, 1 or 2 dry red chillies, Hing/ Asafoetida and 10 to 12 curry leaves in the oil. Add ginger and garlic and saute lightly. Make sure not to burn anything or there will be a bitter aftertaste.  When the garlic becomes golden add coriander stems, Haldi Powder, and the Deggi Mirch or Kashmiri Red Chilli Powder plus 50-70ml of hot water and cook the spices. Add tomatoes and salt and cook until mushy. Add jaggery, tamarind paste and hot water, boil, cover with a lid and cook for 5-7 mins on low-medium flame. Cool.  Blend and strain for a fine texture (optional),   Reheat the Rasam, and let it come to a boil. Adjust the seasoning and thickness. Serve and garnish.  2-3 days if stored in the fridge properly. The s even-course lunch menu costs £16.95 while the ten-course evening menu costs £28.95. It will run until later this year. Dhoom Indian Streatery - 9-25 New Row, Dunfermline KY12 7EA - 01383 223340

Calamari What better way to blow away the 2021 COVID cobwebs than with a slap-up lunch in the East Neuk of Fife. Even if we were allowed, Mr. Bite and my clubbing days are over. Early to bed and early to rise and instead we are driving to the fishing village of Pittenweem for a rock 'n' roll lunch on New Year’s Day. A blustery walk around the creel-littered harbour sees us chatting to a lone fisherwoman, watching the sea swell and ducking some rogue sea sprays. A pleasant way to pass the time before sitting down at the seafood restaurant Bistro Dory which despite its prime location on the seafront has a relaxed local feel. It’s a holiday and therefore no excuse is needed to order Margaritas. They are served with large crystals of seasalt around the rims from the East Neuk Salt Company along the road at St Monan’s. First sips reveal a healthy measure of triple sec which makes the cocktail round and smooth. This sweet and salty siren disguises a potency though which knocks me for six. Thank goodness for my starter of salt ‘n’ pepper squid. Delicate tender rings of calamari on a plate decorated with abstract flicks of sweet balsamic and lots of leaves including my favourite, crunchy bitter radicchio. Candied Pecans, Blue Cheese, Pear Chutney and charred Chicory and Parsnips lands with Liz whilst the men have Shellfish Bisques. The bistro has a kitchen garden and dishes follow the rhythm of the seasons in Fife and Angus. Our food is presented with artistry on blue pottery dishes which reflects that the bistro is also a gallery; ceramics, Lino-cuts, glass, jewelry and paintings from local artists are displayed. The Pittenweem Arts Festival happens in August throughout the town with some people opening up their homes in order to exhibit. Halibut Halibut is served with plump orange Shetland mussels and a creamy sauce. This time Liz has slices of juicy, lean Goose, Mr. B has Haddock with a light batter and giant cuboid chips and Dave has Fishcakes. We pretty much share desserts of Pedro Ximenes swollen fruit on Chocolate Torte with Chantilly cream and a Cheese Board with 22-month Comte and Prima Donna Parmigiano amongst others. Membrillo is vibrant, fresh, homemade. Along the front, stores include Nicholson’s, an old-fashioned ice cream and sweet shop. In the village there are gift shops, a witches’ tour and St Fillan’s cave. The shop Seaweed ‘n’ Stuff combines seaweeds, buckthorn and samphire with fruit and veg to make chutneys and pickles. A daily fish market and a ‘mermorial’ to those who have lost their lives at sea mark Pittenweem as an active fishing village and along the road the ‘menopausal mermaids’ swim in a tidal pool. Because it is New Year’s Day, I have to press my nose against windows but I shall return to further savour this piscine slice of Fife and when I do Bistro Dory will definitely be revisited. Bistro Dory - 15 East Shore, Pittenweem, Fife KY10 2NH. (0)1333 311222 info@thedory.co.uk

The Seafood Ristorante has a unique structure and setting T he Seafood Ristorante , one of Scotland's premier dining destinations, celebrates its 20th anniversary this month with an exclusive new 'Icons' menu, featuring some of the restaurant’s most iconic dishes from the past two decades. Lobster Linguine Located in the heart of St Andrews, The Seafood Ristorante offers fresh, locally sourced seafood with an Italian-inspired influence. The restaurant boasts stunning panoramic views from its unique glass structure on the beach, an elegant ambiance, and a commitment to culinary excellence. To commemorate two decades, the ‘Icons’ menu pays homage to the restaurant’s most beloved dishes. Owner Stefano Pieraccini with Head Chef Davy Apsin Curated by Executive Chef Davy Aspin and his team, the menu includes Anstruther Lobster Linguine , made with locally sourced lobster from a dedicated East Neuk boat; Baked Orkney Scallop , a long-time customer favourite enhanced with an incredible Asian dressing; Steamed Day Boat Halibut with mussel and butter tartare sauce; North Sea Turbot with a rich chicken butter sauce; and a one-of-a-kind Tiramisu to round off the experience. “It’s important to celebrate and recognize such a significant milestone,” said Stefano Pieraccini, owner of The Seafood Ristorante. “This anniversary is not just about looking back at our history, but also embracing our future. The ‘Icons’ menu allows us to honour the dishes that have defined us while continuing to innovate and evolve. We invite everyone to join us in celebrating 20 years of a truly special restaurant.” The restaurant’s 20th anniversary celebrations begin on February 20th, 2025, and will feature special events and exclusive dining experiences throughout the year. The Icons menu is priced at £80 for two courses and £95 for three. The Seafood Ristorante in St Andrews is listed in The Michelin Guide. Open Tuesday to Saturday weekly at Bruce Embankment, St Andrews, Scotland KY16 9AB. Images credit: Mark Millar Photography

Chef Prasad completes a culinary journey from Murthal (Delhi Border) to Wagah Border (Border with Pakistan)  - Dhoom’s new Punjab Menu goes live today. Saag Gosht After exploring the rich and colourful taste sensations and flavours of some eleven different regions of India, Dhoom Indian Streatery & Bar i n Dunfermline turns its attention to its twelfth, and most soul-stirring culinary journey yet - the food of the Punjab region.   Meaning “the land of five waters”, Punjab, situated in the NW of India, derives its name from five rivers – the Ravi, Beas, Chenab, Sutlej, and Jhelum. Thelewale Chana Cha With a history dating back to 3000 BC, Punjab is an extremely fertile area of India which is home to one of the world’s oldest agricultural civilisations, a place of golden wheat swaying in the wind, a place where every meal is a celebration of life, of tradition, and gratitude. The most notable feature in Punjab is Amritsar’s iconic Golden Temple, a symbol of spirituality and selfless service, where the tradition of “Langar” or community meals  - feeds thousands of people daily, regardless of background.   “We are delighted to present our latest tasting menu inspired by the incredible Punjab region, which once again offers our customers the most authentic and beloved flavours of the region,” said Dhoom Chef/Proprietor Prasad. “We've crafted this new menu with the finest ingredients, which often are imported from my travels to India, using traditional techniques passed down through the generations. It's another taste sensation which we are excited to reveal, another tempting menu filled with love which we very much hope our customers, old and new, will enjoy.”    Dishes on the menu include Lamb Saag & Makki di Roti, a winter classic, rich, earthy and comforting, alongside Amritsar Chole-Puri, crisp bread paired with a tangy chickpea curry. Tandoori dishes are also included, from smoky kebabs to charred flavourful tikkas. Thick, creamy and refreshing Lassi, the traditional yoghurt-based drink, is part of the exciting menu.  “All of these new dishes are a tribute to Punjab‘s spirit-  bold vibrant and full of heart,” said Prasad. “This menu will take you on a flavourful journey from Murthal, on the Delhi Border, to Wagah, on the Border with Pakistan. Food in Punjab is not just food, it's respected, relished, and remembered,” said Prasad. “Let us bring you that experience.”  Dhoom’s launch of the new Punjab menu comes as the restaurant celebrates yet more industry award nominations. Alongside a nomination for the Community Champion Award from the Courier Food & Drink awards, Dhoom has also been nominated for Restaurant of the Year in the same awards.  “We are always truly humbled to win awards, and cherish each one we have achieved so far,” said Prasad.  “I always say that they are for the whole team, as everyone plays a role here in maintaining this incredible success we have enjoyed. But there is always something new to win. It would be fantastic to win Best Restaurant in the Courier Food & Drink awards, as this is one we've not won before. I've always wanted to give back to the community and gain so much satisfaction from our regular donations to all types of charities and groups all over Dunfermline, and beyond. If I am thought of as a Community Champion, I am very humbled indeed, so we will see what the night brings.”   For the first time, Dhoom will offer a three-course lunch menu and its usual seven-course lunch taster menu. The evening taster menu offers ten courses.

Hospitality is King at Antioch There’s nothing obvious to alert you to the excellent cuisine served at Antioch . This Turkish restaurant sits quietly at the bottom of Dunfermline’s High Street near The Glen, in a pedestrian row of takeaways and shops. But don’t let its modest appearances fool you—this Turkish grill is an absolute gem. The soul of Antioch is in the long charcoal grill where coals smoke and embers glow red hot. Presiding over the fire is the chef who, with quiet mastery, watches and turns prawns, meats and vegetables on long cast iron skewers.  As we are seated one Friday evening in December a complimentary dish of charred mushrooms and onions arrives at our table. The veg are served in a gravy containing şalgam  or turnib —a fermented, spicy drink made from purple carrots, turnips, and beets. Salty, tangy, and slightly sour, it is an ingredient in some of the dishes and is excellent with grilled meat.  We haven’t even begun but understand quickly that this restaurant is all about hospitality and sharing tradition. Read about other Fife gems I start with Cicak thick white yogurt with cucumber and good olive oil that is scooped onto flatbread straight from the grill. Mr Bite enjoys a skewer of chubby jprawns served with a pot of garlic sauce. We are already full as the portions are as generous as the welcome at Antioch.  On a previous occasion we have eaten homemade fried cigar-shaped pastries   stuffed with salty feta and fresh leaf spinach or herby meat and tonight we watch as massive boards of grilled meats are ferried past us to other tables.  For my main course, I choose Kami Yarik —aubergine topped with lamb mince, herbs, chickpeas, and tomato sauce. The meat is lean, the sauce rich with layers of flavour and it’s at this point that I ask for a doggy bag. Mr Bite has Kuzu Güveç —diced lamb cooked with tomato, onion, peppers, mushroom, aubergine, and garlic. These rich, bubbling stews come from the kitchen where I spot the female cook. Finally, Baklava—dense with syrup and pistachio layers. A sweet finale to a meal built around the primal pleasures of fire, and the bold interplay of salty, sweet, sour and fermented. All while the grill casts its smoky spell over skewers of meat. fish and vegetables. Following the Scottish Asian Food Awards in 2023, where Antioch was crowned Best Middle Eastern Restaurant in Scotland . Owner Nihat Oymak spoke to The Dunfermline Press:  “We won because we care about fresh, tasty food, and the service as well”. I couldn’t agree more. Antioch - 11 Bridge Street, Dunfermline KY12 8AQ- 01383 722020  Opening times: Monday closed, Tuesday - Thursday 5 pm - 10 pm, Friday noon - 11 pm, Saturday non - 10 pm, Sunday 5 pm - 10 pm.  The grill is the soul of the restaurant

Recipes from the cafe next to Gloagburn Farm There are no shortage of recipes out there – our social feeds are full of them on a daily basis, from every cuisine and culture imaginable. New cookery books pop up at what feels like a relentless pace at times. It can sometimes feel overwhelming.  Through this column, we try to spotlight some books closer to home, produced by cooks and writers living and working in Scotland. To show the talent we have right here. To support them and their businesses. To encourage a conversation around Scottish food, drink, hospitality and tourism.  This month’s book is a perfect example of that and it was genuinely exciting to get my hands on a copy.  If you’ve been to Gloagburn, you’ll know why. Walk in the door and you’re greeted with a bright and enticing food hall , packed with the most gorgeous array of food and drink from small suppliers and their own farm and homemade products in the deli and butchery counters. For food lovers, it’s an absolute dream (as is the lovely gift shop alongside). And then there’s the restaurant . Always bustling, always busy. Something for everyone here, whether that be a tasty breakfast a light bite for lunch (don’t miss the twice-baked Isle of Mull cheddar souffle – more on that later) or tea and homemade cake in the afternoon.  Or, for something different, there are the  famous Steak Nights – just six per year – where guests can tuck into Gloagburn- reared steak, a choice of puddings or cheese, rounded off with tea, coffee and fudge (oh, yes please). You feel at home here. Welcomed.  You can tell that this is more than just a shop or café. It’s a family farming business that goes back generations. Read Fiona's review of The Scot's Kitchen It’s perhaps no surprise that Alison Niven, owner, was motivated to write a book that told the story of the farm and share some of those (now not so secret) popular recipes from the café such as sausage rolls, Orkney Fudge cheesecake , fruit scones and, yes,  that  souffle. Many of the recipes have been passed down through the family over decades, and others have emerged over the years and in response to customer demand and tastes. She says that publishing the book is a dream come true.  But whether you’re already a fan of Gloagburn, or are new to their world, this a book that’s bound to take a special place in your kitchen. As Alison explains in her introduction, she’s all about homemade, seasonal, traditional food, made from scratch, to be enjoyed with others around the table. It’s how she grew up, in a farming family herself, then marrying into the Niven family who arrived at Gloagburn in the early 1920s, becoming one of Scotland’s foremost Aberdeen Angus cattle breeders. Her husband Ian continues the farming legacy of his father and grandfather and, whilst Alison had always hankered after a café (her first dream come true), as is so often the case, it was necessity that made it a reality in 2003, to generate more income and ensure the future viability of the farm.  There’s so much to enjoy in the pages, with recipes to suit all abilities and styles. We all know that farmers need a good breakfast to set them up for the day, so the book naturally starts with tasty morning fare including their pecan and cranberry granola -a  firm favourite on the café menu – smoked haddock kedgeree and herb & potato pancakes with smoked salmon. For those of you who grew up with traditional Scottish baking, you’ll love the Tea-Time Treat s chapter, with everything from empire biscuits and pancakes to tray bakes and girdle scones. There’s a wonderful section that tells the story of their very own Gloagburn Beef , and the care that goes into producing it, with comforting recipes such as Beef and Stout Stew and Steak Sandwich with Chimichurri Sauce. I love the double-page spread written by Alison’s son, Crawford, who studied mechanical engineering but decided to stay working on the farm after graduating when the pandemic hit. His words reassure us that the future of family farming in safe hands – and apparently a good few of his pals are after his job! Alison has somewhat reluctantly, she tells me, been thrown into the spotlight with the book, in demand at signings and events. It’s a real talking point with customers, too. But she is rightly very proud of what she’s written. It’s something she wants to share. It’s a tribute to her family farming heritage, to everyone who works to make Gloagburn so special and, of course, all who shop, eat and buy local. Amen to that. Published by Kitchen Press, the book is available directly from Gloagburn www.gloagburn.co.uk  and all good bookshops. Fiona Richmond is Head of Regional Food, Scotland Food & Drink

Thistle Street Vinette is the latest restaurant to be opened by chef Stuart Ralston's Aizle Hospitality Group: a Parisian-style restaurant with a speakeasy cocktail bar in the basement. Following the closure of Aizle, the group also includes Michelin-starred Lyla , Italian restaurant Tipo, and Asian-inspired eatery Noto – each with their own unique charm. Review of Tipo on its opening Despite falling into the ‘high-end’ category in terms of cost, each venue offers a lower-priced lunch menu making them accessible to most budgets, and I would argue the best value is Noto’s £30 lunch offering. We visit the Thistle Street venue on a bright, sunny Sunday lunchtime in summer, and the place is buzzing. The minimalist, Japanese-inspired décor gives a calming ambience but there is also a relaxed, informal vibe. This is perhaps because the place is inspired by Stuart’s time living & working in New York. And if you were wondering about the name, it’s a tribute to his NYC room-mate Bob Noto, obviously. The menu is made up of a bread course, 5 small plates designed to be shared, and two desserts. The ‘small’ plates are substantial. Even the bread course wows – Bing Bread with sour cream butter, whipped tofu and chilli, and this is followed by Beef Tartare on crumpets , Fried Shitake Doughnuts and Sashimi. We add an extra course as we can’t resist the Sesame Prawn Toast on the main menu (which is excellent) but it really isn’t needed and is far too much food (when will we learn?) The next round is an unexpectedly delicious Tomato and Apricot Salad with black bean chilli dressing, and Pork Belly Bo Saam, which is served Korean BBQ style with rice, pickles, sauces and lettuce leaves to wrap it all in. We are rather stuffed by this point, but the desserts are some of the best I’ve eaten and thankfully fairly light: Chocolate Mouse with miso caramel, hazelnut and meringue; and Scottish Strawberries with yogurt, parfait and sorrel. Chocolate Mousse & Scottish Strawberries Despite the low price , every dish is beautifully prepared and presented, with genuine creativity, and we feel we’ve had a more substantial meal than some full-priced tasting menus provide. We pushed the budget a bit with two cocktails at £13 each, both of which were exceptional: Mocassin Snake with Doorley’s white rum, Port of Leith Manzilla sherry, banana and shiso soda; and El Capitan with El Gorbernador Pisco, Bitter Truth apricot liqueur, Discarded cascara vermouth, maraschino and lemongrass. For a taste of Edinburgh’s trendy fine dining scene without the high price tag, I unreservedly recommend a lunchtime visit to Noto, just make sure you arrive hungry. Browse Fine Dining & Michelin Noto, 47a Thistle Street, Edinburgh, EH2 1DY - 01312418518, reservations@notoedinburgh.co.uk

Pork Belly at Noto We’re keeping it simple.  Rather than pepper your inbox with every update, we’re gathering the good stuff into one weekly round-up. We’ll now publish much of what we receive online—this digest just highlights what’s new. This week Nectar, Broughton Street   Mrs Bite visited Nectar (formerly Goose 73) for cocktails and Greek bites. We tried the Rusting Wind  (Tequila Reposado) and the Beach Bonfire . Food highlights: vegetarian Greek platter, chicken skewers, fried mushrooms. See more on Instagram Haute Dolci, St James Quarter   Bronwyn explored dessert heaven on Level 3. Think velvet booths, molten chocolate, and sugar drama! The Caley Bar, Waldorf Astoria    Mrs Bite also attended the opening of The Caley Bar. Try the Ceviche cocktail! Princes Street, Edinburgh. We also discovered Mandorle - Little almond cakes 'tipico' of Italy but baked in Scotland. Great for the Christmas Tree or as a Stocking Filler but also good any time. On the grapevine Haze  (from the Timberyard crew) is opening at The Shore: wine, tinned fish, coffee. Lannan Pantry  has quietly opened in Stockbridge. Civerinos  is plotting a new pizza spot—also at The Shore. What we posted Festive Gift Ideas   — evolving daily. Got a gem? Send it our way Gloagburn Farm Book Review £30 Lunch at Noto — a Michelin steal Inserted a section for New Wave restaurants on our site Think fire, smoke and fermentations with Scottish produce Where are we going to eat We’re heading to The Gilded Saloon , the new spot from Thomas Gormley (Heron). Follow our visit on Instagram. A new chapter for Jean Michel Gauffre Who we spoke to Jean Michel Gauffre - after closing the doors of La Garrigue, JM starts a new chapter organising wine tastings. Reader offers Fizz Feast - Saturday 22 November - noon-3pm Funky Booze – 26 January Matthew Jules Top Australian 100 – 26 March    Claim your ticket discounts What we’re chewing on We used to host events—champagne tastings, Thai BBQs, wine dinners. We even went on a Foodie trip and ate oysters straight from the sea and visited The Three Chimneys. We’ve got new ideas simmering. 💌 Interested? Got your own? Let us know Thanks for reading Bite.    Follow us on Instagram   | Visit Bite Magazine  | Share your tips

I had wanted to book a table at The Little Chartroom since reading about its opening a few years ago. Full bookings, a pandemic, and a forced year back in my home country of Italy – all got in the way. Then one day out of the blue I did a random check and there was a slot. For two. For dinner. This promised to be the highlight of my month. The restaurant has a classy, nautical vibe. All is in ship-shape order and the front of house team extend a friendly welcome. The restaurant theme was inspired by top chef Roberta's passion for sailing hence the seafaring charts adorning the walls. Tableware is simple but refined and candlelight ensures a low-key relaxed ambience. We start our foodie experience with some white wine, I choose Cartoixa 2018 from Catalunya, dry but juicy. The food menu is concise but inspired. My starter is Confit Potatoes, Girolles, Wild Leeks, Summer Truffle, Cheese and my friend chooses Mackerel, Gooseberry, Sunflower, Gazpacho. Mis-en-place is arty and precise. Confit potatoes are layered with grated cheese and summer truffle. Complementary savoury flavours envelop the mouth while pickled girolles contribute a sweet punch and the mix of crisp and soft textures adds yet another dimension. Fresh, tasty mackerel is presented in a pool of gooseberry and sunflower gazpacho. My main is meaty Halibut grilled on the bone, cauliflower, curried raisins and sauce. A side of Dauphinoise with a masala crust cleverly marries the two dishes. My friend has Courgette complete with flowers fried in light tempura and served with creamy pesto that all combine in an explosion of freshness. Another plate has Cavatelli, Broad Beans and olives and on a tomato broth. Flavours are equal to those served on a sunny day in Southern Italy. However, we were a little perplexed as to how the two dishes linked as one. The sweetness of double cream in a Caramel Tart is balanced with a citrus sorbet while an also sweet Tunworth cheese is served with herby fenugreek crackers. The Little Chartroom is an experience worth sharing. Ingredients are fresh and genuine, and the creativity and know-how behind the dishes acknowledged by the restaurant’s Michelin recommendation. Service is spotless and the space is ‘tres chic’. Quality carries a proportionate price tag but we thought it was good value. [

Mackerel This shoebox-sized restaurant has a red neon sign alerting diners to a basement setting that housed the Blue Parrot Cantina for decades in St Stephen’s Street, Stockbridge.  The once terracotta and indigo interior has been painted black otherwise the layout is unchanged with a small reception/bar/open kitchen and outside cludgie.  There are separate food, wine and cocktails menus and one dessert. The sparing menus nod to the kitchen's size, but also to Skua’s ethos. Many dishes rely on assembling seasonal, locally sourced and foraged ingredients and applying modern and ancient culinary techniques. Once seated we order Vina Zorzal Sea of Dreams White, 2022 from Navarra in Spain; a blend of Garnacha Blanca and Viura (aka Macabeo) varietals. It’s a minimal intervention wine complementing Skua's philosophy. According to the website Barrique Fine Wines the viura grapes are hand-harvested, fermented and aged in concrete eggs. From the first sip, we appreciate its lustrous texture and savoury taste. Coppa We swiftly add some coppa to the table served slightly warm (to reveal its full flavour) with a sprinkle of sea salt and Company Sourdough with a dod of quenelle-shaped Katy Rodgers cultured butter. The suggestion is to order three small plates per person to share which exit the pass as they are ready. First up is a plate of diced, gently pickled beets that schmooze with Crowdie and hazelnuts. The dish is sweet, sour, creamy and crunchy. Isle of Wight tomatoes are accompanied by gooseberries and topped with basil and fennel pollen; a serving of summer on a plate!  Cured Mackerel is an immaculate dish. Razor-precise cuts of shimmering silver-blue fish are paired with taramasalata (a meze made with raw and cured cod) and shavings of al dente strawberry. Seabass is grilled à point and presented with Milan turnip (Italian root veg) sea aster and an emulsion of butter and lemon. This dish impresses with its gentle cooking and the interesting choice of veg from the land and sea.  Dessert is a pottery bowl of whipped ricotta, more strawberries, toasted oat cracknel and a show-stopper ingredient: baby pine buds which are sweet and, as Eleonora points out, have the texture of dried figs.  We must try the cocktails now devised by head bartender, Jacob Thunder. Kim's Chi I can’t resist the Soprano-inspired Paulie Walnuts: Toasted Walnut Brandy, Maraschino, House Vermouth. Eleonora has Kim’s Chi Mezcal, Anchos Reyes, Scotch Bonnet, Pedro Ximinez and Kimchi; spicy and smoky. Skua comprises a highly skilled team who stamp their personality on all.  The black walls enhance the senses so music becomes a vibe - not just background noise. The full range of culinary techniques such as smoking, curing, fermenting, pickling, preserving, blanching, grilling and more (those pine buds are poached), are put to good effect on thoughtfully sourced produce from the forest, hedgerows, gardens, fields, allotments, beaches, rivers and sea.  A skua is a predatory gull-like bird whose name derives from old Norse. Skua the restaurant can track its DNA to the pioneering Edinburgh restaurant Timberyard, which influenced Norn, Heron, Aurora et al. Ultimately Skua’s roots are the New Nordic cuisine of Rene Redzepi, former head chef of Noma. The team has earned its Good Food Guide and the Michelin listings with James Aikman Head Chef and Tomas Gormley owner at the helm. Skua - 49 St Stephen Street, Stockbridge - hello@skua.scot Restaurant open Monday - Saturday, 5 pm - 10 pm. Bar Open until noon Monday - Thursday  and until 1 am on Friday & Saturday

Adrian McMurchie It’s easy to escape the buzz of metropolitan Finnieston: all you have to do is look out for the rather classy frontage of plate glass windows and wooden Venetian blinds of The Gannet, open the glass door, brush through a pair of beautiful velvet curtains, and you’re transported into another, gentler, world.    Restaurant manager Kevin Dow emerges from the restaurant’s elegant setting of beautifully uplit woods, muted greens and blond sandstone to greet us. A cool glass of salty, minerally Gusbourne blanc de blanc, served with the prettiest flight of amuse-bouches - a crispy tartlet of Loch Melfort sea trout, a puff of deep, earthy locally-foraged mushrooms and a creamy Cumbrae oyster - sets the tone of refined elegance that will remain throughout our meal.  Dark wheaten bread with Stichill Jersey butter The Gannet, opened by chef-patron Peter McKenna 11 years ago, is one of the original restaurants in this fairly recently gentrified Victorian part of town; its relative longevity is a testament to his ongoing creativity and expertise.   These traits are evident in my starter of wild North Sea halibut. Five apple- and grapefruit-cured rolls are dotted with dashi, apple and buttermilk cream, and are so deliciously dainty that it’s hard to believe they’re from a massive 8kg wild fish. But its horseradish ice cream accompaniment is what, for me, makes this dish truly outstanding: the root’s inherent heat and aromatic depth playfully tempered by the cold mouthfeel of the cream and merging beautifully with the saltiness of the fish.   A meaty hand-dived scallop with crispy salsify and a chicken cream keeps my partner more than happy. Both dishes are well matched with a Leon Pouilly Fumé. Read Cate Devine's review of Margo in Glasgow.   We hardly feel the need to try the feather-light house focaccia and fragrant dark wheaten bread but are glad we do, not only because it is delicious but also because it gives us a chance to savour the creamy Stichill Jersey butter supplied weekly by Brenda Leddy near Kelso. This is exceptionally good, but I try not to overdo it for fear of filling up. Cairngorm red deer My Cairngorm red deer dish is a lesson on how to nail this most seasonal of Scottish game. Chef pairs two perfectly pink loin fillets with brambles, trompettes de mort, kale, rainbow beetroot and apple gel with a spicy sauce - and a couple of sharp shots of Isle of Mull dumplings. A sip of Alsace Pinot Noir  delivers a deep fruit, spicy note complementing the gamey deer.   It looks as good as it tastes, though partner’s spiced North Sea monkfish takes chef’s artistry to another level: the meaty fillet is anointed with a deeply savoury dashi butter with locally sourced artichoke crisps, and surrounded by a wreath of mixed nuts and seeds, giving extra textural as well a visual pleasure.    A shot glass of lemon posset dotted with apple gel previews the desserts: my Bare Bones 68% Dominican chocolate soufflé is divinely crisp on the outside and moist inside, the cocoa flavour warm and strong. A quenelle of sharp sea buckthorn sorbet is a clever foil.  Interior I love the presentation of my partner’s choice of three Scottish cheeses from George Mewes: little toasts upstanding in a bowl of seeds and grains.   As we listen to Johnny Cash, Joan Baez, the Pogues, Dire Straits and Martha Wainwright with Snow Patrol playing quietly in the background, we feel perfectly relaxed - and, as we savour our Domaine Fontanel Maury and Rivesaltes Ambré dessert wines, in no rush to brace ourselves for the street life outside.    And then I remember that this is where the late, great Andrew Fairlie of his eponymous two-Michelin star restaurant at Gleneagles would take his staff for their Christmas treat and that he once told me he thought it deserved a Michelin star.    Just leaving that here.   * The Gannet, 1155 Argyle St, Finnieston, Glasgow G3 8TB (0141-204 2081). Open Wednesday to Saturday for lunch and dinner.  www.thegannetgla.com .