Cured halibut, blue spirulina Stockbridge is certainly having a moment, as is Edinburgh, which was voted the Most Exciting Food Destination ahead of London in the respected Good Food Guide in January.   As the gastronomic stars align around our city, the newly opened Moss shines as brightly as Sirius. This farm-to-table restaurant, owned by Chef Director Henry Dobson, boasts over 90 products sourced directly from Dobson’s Scottish family farm in Angus. His family venture and the countryside have instilled a firm conviction in Henry to serve only minimal food mile items and to make those foods with a waste-conscious and sustainable approach. Only British wines are served. Beetroot, whey fudge, peated whisky, crystal bread   This DIY ethos extends to everything in the restaurant. The 26-cover ‘Scandi-inspired’ minimalist dining room was designed by Henry and his artist wife, Akiko. It features homemade textured paint using ash from farm-sourced hardwood. Tables have been built by Henry using wood from wind-fallen lime trees, and crockery is made by Akiko, who specializes in ceramics, using clay from the farm. Even the music in the restaurant is produced by Henry.   Walls are lined with jars of foraged fig leaf, dried cherry leaves, sweet rose, woodruff, white rose, elderflower, porcini, and mason jars of kombucha fermenting away with their floating scobies. Two days after my visit, many dishes have left a strong impression. The Beef Tallow Focaccia, made by Konstantinos Salellariou formerly of Kuzina, was incredible. It takes 24 hours to make and is based on a Greek variation of the Italian staple. The ancient process involves a sourdough starter, lengthy fermentation, and high hydration. The result is a springy, rich-tasting bread with a black coffee-coloured crust. I am tempted to take a sleeping bag to Moss’s kitchen to observe the process. An Italian dish of Gnudi is made with organic Phantassie Farm spinach, Scottish cheddar, and ricotta rolled into dumplings and served in a cep and onion broth. It is the ultimate comfort dish. An aged leg of lamb (Hogget) from Bowhouse in Fife has been slow-cooked and topped with cheesy mash made with Clava Brie (Parmentier). Roe Deer is served with damson jus, airy Chiffon Cake comes with luscious rose cream and apple compote and is garnished with a bright, papery, see-through beech leaf. Every dish has a ‘wow factor’ at Moss, so prepare to be intrigued by how the ingredients, methods, commitment, and creativity feed into each delicious plate. It is even more adventurous than the roll call of already pioneering restaurants in Edinburgh and has inspired me to collect ingredients, fill my jars and put on my pinny!  Moss, 112 St Stephen Street, Edinburgh, EH3 5AD Open Wednesday - Saturday for a set lunch and à la carte dinner service.

A small eatery located in Marchmont Tucked away in the heart of Marchmont, Mara’s Picklery   is a small but vibrant eatery that deserves to be on every food lover’s radar. With just 22 covers, it’s an intimate space where the focus is on flavour, fermentation, and heartfelt hospitality. I arrive late, but Patel greets me with a warm smile and no hint of worry. He shows me to my table—just a few steps away in this cosy spot—where my friends Fiona, Sharon, Eleonora, and Kaori are already seated. We’re all a little tired after work, but excited to reconnect over good food. First things first: drinks. Kaori and I opt for Julia’s kombucha, brewed in small batches in Stockbridge. Mine is sea buckthorn—bright and refreshing—while Kaori’s beetroot version is earthy and grounding. The others share a bottle of rosé (it’s BYOB here), and we settle in. The menu is handwritten on a roll of paper pinned to the wall, changing daily based on what’s in Mara’s organic veg box from Phantassie and what’s bubbling away in her kitchen. We decide to share everything. The first plate arrives: cherry tomato kimchi on a bed of labneh, drizzled with sriracha, honey, and sesame, served with slices of sourdough. It’s a revelation—sweet, tangy, and perfectly balanced. We order a second round immediately. Next comes a smoky baba ganoush, made with the skin on for extra depth, finished with a swirl of pomegranate molasses and served with warm pitta. It disappears in minutes. Then, a showstopper: golden and caramelised roasted carrots topped with nutritional yeast, pickled onions, and creamy ricotta. We pause to savour this one—it’s memorable. The organic burrata from I.J. Mellis follows, paired with orange segments, fennel, and a drizzle of honey. It’s indulgent, fresh, and utterly satisfying. Trust Mara—she knows what she’s doing. Though we’re full, we linger. No room for carrot cake, but we can’t resist a peek at Mara’s fridge, filled with jars of pickles and ferments. I ask about the pickled grapes, and Patel kindly brings us a few to try—sweet, tangy, and nostalgic. Then he offers pickled kumquats: bright, zesty, and the perfect end to the evening. I left smiling, feeling like a child in a sweet shop. For anyone who loves fermented foods or simply appreciates thoughtful, seasonal cooking, Mara’s Picklery is a joyful discovery. Mara's Picklery - 21c Strathearn Road, Edinburgh, EH9 2AB - +447831905546 Open Wednesday to Sunday for lunch, and Thursday to Saturday for dinner

Alan Keery and Sarah Baldry As we come to the end of the year, I’ve started writing my bucket list of food places to try by 2026.  The first restaurant I tick off is Nàdair (nature in Gaelic), a contemporary neighbourhood spot in the heart of Marchmont. Selected as one of Condé Nast Traveller’s UK Top New Restaurants 2024 , it offers creative cooking that celebrates local Scottish produce and foraged ingredients. The interior is warm and minimalist — white tiles line the walls and a few well-spaced tables fill the floor. We arrive in the evening to try their set dinner menu (£65 for five courses), and since it’s Friday night, we can’t begin without a cocktail. We opt for their Damson Martini , made with house vermouth and damson gin — just the right balance of booze, herbs and citrus to kickstart the weekend. We’re served warm Focaccia accompanied by a lightly sweet, buttery mousse — the kind of comforting start that instantly creates a sense of cosiness — with Rump Cap Tartare topped with lovage petals and a delicate warm broth on the side. The first entrée features Crab, baby potatoes and sea truffle weed, all linked together by a Hong Kong–inspired XO sauce, with mini crumpets on the side. Next comes my favourite dish of the evening — Mushrooms and Barley brought together by a roasted yeast sauce. Autumn in a bite. A rosé Crémant helps us wash down the courses and prepare for the main event. The Venison tenderloin arrives hidden beneath nasturtium leaves, served with pumpkin — both roasted and puréed — and blaeberries (European wild blueberries). Even though we’re feeling rather full by now, we can’t resist the Cheese course (£6.50 supplement). We then dive into a very Scottish and comforting Clootie Dumpling, topped with thin slices of Isle of Mull cheddar and a drizzle of truffle honey. The combination creates a creamy, sweet–salty sensation that delights the palate. We conclude our experience with a light yet inventive dessert celebrating Blackcurrant Three Ways — compote, granita, and an oil made from the leaves for a subtle herbal note — all finished with baked yoghurt and thin oat biscuits. Overall, the menu offers good value for money, matched by attentive and friendly service.  Chef couple Alan Keery and Sarah Baldry have created something special at Nàdair — a celebration of local produce, creativity and warmth, all wrapped up in a refined yet relaxed dining experience. Nadàir - 15 Roseneath Street, Marchmont, Edinburgh, EH9 1JH -  0131 6292322 Opening hours: Thursday, 6pm-9.15pm, Friday 5.30pm-9.15pm, Saturday & Sunday noon  -2pm & 5.30-9.15pm

Strawberry Milkshake You know what they say: life’s too short… to not indulge in a sweet treat or two. Or six, in my case. Don’t wait for a special occasion to savour the sweet burst of chocolate-covered strawberries or the crunch of ice-cream drenched honeycomb – just a few of the treats that await at the dessert haven Haute Dolci. Perched on high at the top of the St James Quarter i n Edinburgh, this must-visit eatery gives elegant diner vibes: white-washed fittings with a cosy, fun undertone. Greeted with smiles and given the prime seat by the floor-to-ceiling windows overlooking Edinburgh’s thoroughfare, my friend Tori and I tuck into the decadent menu. What a shame we aren’t here for brunch, since the front half of the menu instantly intrigues me. But what better way to finish the evening than with a smorgasbord of deliciousness. Having just come from dinner, the S’mores Chocolate Shooters become my version of a palate cleanser. Perfectly smooth liquid chocolate topped with a crispy-roasted marshmallow? These are the only kinds of shots I ever want to do. Read about Italian almond cakes, crafted in Scotland Some staples are absolutely necessary: Chocolat et Strawberries (strawberries drizzled in chocolate) and one of their signature Belgian Hot Chocolates , for instance. But we’re here to experience what makes Haute Dolci’s menu unique and alluring. The Honeycomb Pull Me immediately draws my eye - or should that be called a ‘stacked tower of happiness’.. I’m not sure which part is my favourite: the chocolate sponge, the ganache, the gelato, or the honeycomb. Even the action of pulling the wrapping up to reveal the tower of goodness and watching it ooze down onto the plate mesmerizes me. Tori’s appetite draws her to the sundae section of the menu and I can’t fault her choice: the Ferrero Special. I never say no to a Ferrero Rocher, but Haute Dolci ups the expectations – gelato, cone pieces, Nutella, and roasted hazelnuts can have that effect. The mocktail menu feels like the perfect way to round out our indulgence. Sipping on my Mango Tropique , the lovely server brings us some extra chocolate-covered strawberries on the house and you know what they also say… never look a gift horse in the mouth. (Bronwyn Eley) Haute Dolci - St James Cres, Edinburgh EH1 3AD - 0131 573 7606 Open Mon to Sun 10am - 11pm Haute Dolci blends French-Italian inspiration with modern elegance, curating spaces where desserts, brunch, and drinks share equal billing. The brand has restaurants in 19 locations including in the UK, Pakistan and Kuwait and plans to expand further

Picante chorizo and manchego croquettes The name says it all— Dublin Street Social  is a convivial, smart yet casual bar bistro nestled in Edinburgh’s elegant Georgian New Town. This welcoming eatery serves small plates , drinks, Sunday brunch, and lunch in a stylish yet relaxed space. Inside, sea-green banquettes accent sleek wood finishes, and there are elegant black-and-chrome bar stools and tiny table lamps. The decor is light and modern, punctuated by vibrant prints—including striking portraits of Joaquin Phoenix as The Joker and Frida Kahlo. I descend the front steps to the basement space and find fellow Bite contributor and food author Anne Pia in conversation with Chris, the owner. He’s a gracious host, popping up throughout the evening to ensure everything is running smoothly—and it is. Drinks and sharing plates are executed with finesse. To start, I opt for a classic Dry Martini (it is hump day, after all), while Anne chooses the Château de l'Escarelle Côteaux Varois en Provence 'Le Pacha' Rosé—an easy-drinking, sun-bleached pink wine. Its versatility makes it a perfect companion to the array of small plates we sample. First up: Picante Chorizo and Manchego Croquettes , robustly flavoured and oozing with creamy béchamel. They vanish in moments. Next, we try the Handmade Potato Gnocchi with Lemon and Tomato Fondue . Anne and I agree—we prefer our gnocchi toasted, and the chef delivers beautifully light cubes in a fondue she describes as: “This tomato fondue—light, fresh enough to retain that tomatoey texture and sweet… so sweet and tasty… I was still salivating when the plate was empty.” We move on to Pan-Seared Orkney Scallops served with a delicately aromatic curry sauce, prompting another thoughtful observation from Anne: “Sauces balance, complement, or enhance—never overwhelm what else is on the plate… but partner with it.” The Gently Spiced Buttermilk Chicken Tenders are succulent, and though we’re nearly full, we make room for dessert—for the reader’s sake, of course! White Chocolate and Strawberry Crème Brûlées are delicate and refined.  Hump day martini Chef Stephen Holmes is the talent behind the kitchen, with a pedigree that includes Castle Terrace. Open for just three months, Dublin Street Social is a welcome addition that is just a stone’s throw from the city centre. We leave happy in the knowledge that there is plenty of deliciousness to return for. Butterfly King Prawns with Cajun-spiced Tempura and Buttermilk & Blue Cheese dipping sauce, we are looking at you. Dublin Street Social -26 Dublin Street, Edinburgh EH3 6NN - 0131 563 0403 Opening Hours: Tuesday to Thursday: 12 noon – 1am, Friday & Saturday: 10pm-1am, Sunday: 10am – 10pm, closed on Mondays

On the bow of the boat Permanently berthed at Alexandra Dock in Leith, Fingal is a luxury floating hotel with a storied past—and a shimmering present. Originally commissioned by the Northern Lighthouse Board in 1963, the vessel was acquired in 2014 by The Royal Yacht Britannia Trust. Following a £5 million transformation, this former lighthouse tender reopened to the public in 2019 as a superyacht-style retreat, complete with the 2 AA rosette The Lighthouse Bar & Restaurant . Fingal exudes art deco elegance. A red carpet leads guests aboard to reception, where a glass tubular lift ascends to the deck. At the bow, the restaurant and bar await. Staff wear discreet gold tridents—Fingal’s insignia—on their lapels. Surfaces gleam, glasses sparkle, and the ceiling ripples like the ocean. The culinary helm is steered by Head Chef Pedro Barreira and Restaurant Chef Andrea Sendon Alonso , both from Galicia in northwest Spain. Their menus shift with the seasons. Pedro explains: “Growing up in Galicia gives you a real connection with the land and sea. Locally sourced food and drink is very much part of our culture and is something we’re extremely proud of. I hope to continue that tradition and work with Fingal’s galley team to create the finest quality Scottish menus that are bursting with seasonal flavours.” We visit to taste autumn. Beside the ship, a small ‘meadow’ has sprouted—garden beds (and a greenhouse) planted by staff to show what’s possible in compact spaces. Though harvest is past, my Lighthouse Martini features Fingal Meadow homemade vermouth, alongside Fingal Gin, Italicus, and a drop of sea bitters. It’s crisp, dry, and poured from a lighthouse-shaped glass bottle. To start: sumptuous slices of Achroous gin -cured Wester Ross Salmon , elegantly arranged with dots of intense Amalfi lemon gel and delicate molecular tonic caviar. Liz opts for the Pork Raviolo —silken pasta enveloping a generous, moist filling with mushrooms and a Parmesan foam.  My main of Peterhead Lemon Sole is bold in flavour and generous in size, served with roasted pak choi, Shetland mussels, and a bountiful Champagne beurre blanc. Liz’s Gressingham Duck Breast is paired with confit leg croustillant, blackberry, chervil root, and anise sauce. She says the tender meat is “so easy to enjoy with its rich sauce and  little herby confit leg patties sandwiched between crisps.” For dessert, a refined Basque cheesecake arrives with a scoop of honey ice cream, made from Fingal’s own hives while Liz has Mont Blanc with blackcurrant sorbet. Presentation is striking and meticulous although Liz doesn't think they quite hit the high notes struck in the previous courses. Fingal glows with the warmth of autumn and we enjoyed tasting the season; from crisp vermouth, to the woodland notes of duck and blackberry, and the honeyed finish of desse rt. The Lighthouse Restaurant at Fingal is located at Alexandra Dock, Leith, Edinburgh EH6 7DX. You can contact them by phone at +44 131 357 5000. Opening Hours (Monday to Sunday) Lunch & Afternoon Tea:  12:30 PM – 3:30 PM Dinner & Cocktails: 6:00 PM – 9:00 PM

It's beginning to taste a lot like Bitemas! From candlelit bars and seasonal menus to limited-edition food and drink finds, our Christmas 2025 festive section is here to help readers gift—and indulge—with style. We’re spotlighting places, products, and experiences that bring joy to the table. This list updates as we go, so check back for fresh inspiration. It’s just a few ideas to start—and we’d love to hear yours if you care to share. Credit to @Awayemedia - Sam Christie.  🎁 Featured Finds Roberta Hall-McCarron’s Christmas Pie is a festive showstopper. Crafted with the finesse that earned her acclaim on Great British Menu , this award-winning pie features braised beef wrapped in golden pastry , delivering rich, comforting flavours with every bite Walker’s Shortbread Advent Calendar – A buttery, festive alternative to chocolate. Available from 1 October at Ocado, Selfridges, and online. Belvedere Vodka’s Dirty Brew – A bold blend of organic rye vodka and robusta coffee beans. G de Galoupet Rosé – A sustainable, organic cuvée from Provence, ideal for eco-conscious gifting. Mandorle Almond Cakes – Handmade in Scotland, inspired by Sicilian pasticceria traditions. Celestia’s Festive Indian Menu – A refined multi-course experience running 15 Nov–31 Dec. We’re also thrilled to feature exclusive ticket offers for upcoming wine and drinks festivals —because experiences make great gifts. And don’t forget our book section for cosy reads and culinary inspiration. May your festive season be as full as your g lass. 🥂

An Edinburgh seasonal favourite. Roberta Hall-McCarron’s Christmas Pie  is a festive showstopper: a rich, braised beef creation perfected on Great British Menu and now a seasonal favourite at her Edinburgh restaurants, Ardfern, Eleonore and The Little Chartroom. The filling features slow-braised beef shin and ox cheek, with caramelised onion chicken mousse, and ox tongue. It feeds 4-6 and is double egg-washed for that perfect finish. Pie, gravy and a bottle of Tempranillo Senda del Oro, Vizcarra,  Ribera del Duero, Spain 2023 £130. Collection only on Christmas Eve from Ardfern, Edinburgh between 9am and 2pm. Only 50 pies. Order online at Ardfern. You can also read about Roberta's book The Changing Tides in our Book section.

The Rutland with castle views One of Edinburgh’s most iconic Christmas venues unwrapped its festive line-up last month.   Nestled in the heart of the city’s historic West End, The Rutland is home to a collection of boutique hotel rooms, luxury apartments, eateries and bars .   From enviable castle views to award-winning Scottish steak and some of the city’s best cocktails, The Rutland offers the ultimate festive showcase.   Kyloe - Gourmet Steak Restaurant Christmas lunch and dinners menus will be available from 17 th  November to 24 th  December. Ever committed to serving top quality, truly irresistible beef, Kyloe’s festive menus celebrate the best of Scottish produce infused with deliciously festive flavours.   For an exclusive fine dining experience this Christmas, Kyloe has a private dining room for between 10-18 guests, served by two dedicated members of the team. A festive film club and Hogmanay celebrations are also available.   Heads and Tales   For a subterranean cocktail experience after dark, head downstairs to Heads and Tales, will be transformed into Santa’s grotto from November - perfect for festive cocktails in a magical setting or a Christmas dinner after party.   The Huxley The Huxley serves breakfast, lunch and dinner with unbeatable views, making it a prime spot for all-day people watching this Christmas. Here you will find Scottish classics shaking hands with Americana-style soul foods. For more information on The Rutland Hotel & Luxury Apartments, go to  www.therutlandhotel.com Booking Details   Christmas at Kyloe : View menu  | Book now Private dining : our private dining room is available for Christmas bookings this year at no extra charge! View brochure Sleds & Tales : our own Santa grotto, perfect for festive cocktails in a magical setting or your Christmas dinner after party! Book here Gift vouchers : Browse vouchers The Huxley   https://thehuxley.co.uk

The Arches Awards Edinburgh Gin  is raising a glass to a remarkable victory for its distillery after being named Scottish Gin Distillery of the Year and Gin Tourist Destination of the Year at the 9 th  annual Scottish Gin Awards. The brand also won Scottish Gin of the year for its Classic Gin alongside four further gold product awards: High strength category- Cannonball Old Tom category - Old Tom London Dry category - The Classic Liqueur category - Rhubarb & Ginger The independent competition is one of the largest gin competitions in the UK, judged by a panel of experts across the industry.   Celebrating Excellence The prestigious awards celebrate excellence recognising Edinburgh Gin’s continued leadership in quality, innovation and hospitality. The victory follows the opening of the brand’s striking new home beneath the city’s historic arches, a space that reimagines five 19th-century structures into an advanced, carbon-neutral distillery and world-class visitor destination.   The Venue Since opening its doors in December 2024, the distillery has become one of Edinburgh’s standout attractions for locals and tourists alike. In its first 10 months, it welcomed 29,000 visitors, offering immersive gin experiences, guided tastings, cocktail workshops, and hands-on gin-making masterclasses. Guests can discover the artistry behind Edinburgh Gin’s celebrated range, enjoy expertly crafted cocktails at the Distillery Bar. This summer, the Roof Terrace Bar joined the brand’s already popular Rooftop Garden Bar, making Edinburgh Gin’s East Market Street location home to two panoramic rooftop experiences and a must-visit for gin lovers.   Located on the historic site once home to Trinity Church, the distillery pays homage to Edinburgh’s botanical heritage. At its heart are two striking 2,000-litre copper stills, Annie and Lina – named in honour of pioneering female gardeners from the Royal Botanic Garden Edinburgh in 1897, accompanied by a smaller still, Matilda, dedicated to experimental distilling.   Edinburgh Gin is Scotland’s best-selling premium gin, and its distillery is home to its range of award-winning gins, celebrated for vibrant botanicals and distinctive character.   Sarah Prior, Head of Sales and Marketing at Edinburgh Gin Brand Home, said: “To be named both Scottish Gin Distillery of the Year and Gin Tourist Destination of the Year is an incredible honour and a proud recognition of our team’s passion and dedication. Our new distillery is more than a place of production, it’s a celebration of Edinburgh’s heritage, innovation and creativity. We’re proud that our brand home has become a place where visitors can discover the spirit of Edinburgh, through our gins, our people and the stories that inspire them.”   Edinburgh Gin Distillery - The Arches, East Market Street, Edinburgh, EH8 8FS - Opening Hours: (From 14/11/25 the Distillery will be open to midnight each night for the Christmas period – apart from the Roof Garden Bar) Monday–Thursday: 1pm–9pm Friday–Sunday: 12pm–9pm Roof Terrace Bar: Open Friday and Saturday from 12pm–10pm   Book gin experiences, including masterclasses and tastings at:  www.edinburghgin.com/visit

Food The Chef’s Table seats 12 Michelin duo Brian Grigor and Glen Montgomery have opened their fine-dining home ‘ eòrna’ in Edinburgh’s Stockbridge. The name means barley in both Irish and Scots Gaelic so is a nod to the respective nationalities of Brian and Glen whilst also signifying a union between chef and sommelier. These hospitality veterans got their stripes at places like Andrew Fairlie, Chez Roux, Number One at The Balmoral, The Heron, and The Kitchin. Brian Grigor prepping canapés Eòrna has a bifold frontage onto Hamilton Place and the inside is decorated in a Scottish winter palette of blues, blacks and greys with an eye to both sleek lines and texture. We are going to experience the products of Scotland’s land and seascapes crafted into contemporary cuisine. The countertop ‘Chef’s table’ overlooks the kitchen; our entertainment derives from the produce that comprises tonight’s menu: Belhaven Smoked Salmon, Isle of Wight tomatoes, hand-dived scallops, Wye Valley asparagus, Orkney beef, berries, honeycomb and Brian’s patient, meticulous cooking and plating. It’s an exercise in transparency showing no shortcuts are tolerated. It tickles me that the one picture in the restaurant kitchen depicts the ‘daddy of them all’, Albert Roux. Belhaven Smoked Salmon We enjoy three canapes, Company bread, and homemade butter alongside six courses and chat with Brian and Glen. It’s an intimate experience where a love of food, drink, its provenance and treatment is shared. I ask Brian about the butter and am rewarded with a flash of insight into his ethos. Briefly, he ferments it for three days then emulsifies it with rapeseed oil and whips it to ‘creamy and spreadable’ revealing a pet hate of hard butter in restaurants. He says: “If you can’t get the small details right you are not worth your salt”. Behind Brian’s affable, unassuming persona is pure drive. He also chats about the importance of relationships cultivated with producers saying you can have the best produce in the world (eòrna ticks this box) but it also needs to be treated well from provenance to plate. Chocolate Tart For us, this means cuts of Belhaven Smoked Salmon with a bespoke cure to a rich, sweet taste. Pipettes of beet purée and lemon gel are just two delicious, precise details among a multitude. A palate-cleansing course of swollen raspberries, heritage tomatoes, and feathery bronze fennel precedes chunky Scallops with oyster leaf purée and coral sauce. Orkney Beef has been cooked sous-vide, its unique flavour and texture living up to its PDO credentials. East Lothian honeycomb in a Crème fraîche , yoghurt, lemon and thyme shortbread and strawberry dessert is a floral, chewy candy. Valrhona Chocolate Tart with Barley Ice Cream is a fitting finale. Crockery is white, grey or glass to best display dishes in colourful glory. We had a very special gourmet evening at eòrna luxuriating in the full experience. (S. Wilson) Wine The very personal precision of this endeavour shows equally in sommelier partner Glen Montgomery’s selections for our evening. Sommelier Glen Montgomery serving Louis Roederer Our ‘welcome’ drink (fittingly for Sparkling Wine Week, a Champagne) is not just any old NV. Louis Roederer decided to rethink the rulebook recently with their ‘Collection’ series, now making use of their ‘Perpetual Reserve’ system (a similar philosophy to the ongoing solera blending of sherries), while in this case the ‘243’ blend also includes the finest examples of the top 2018 harvest. An ideal accompaniment to our fine canapés. Just to prove there’s no such thing as too much Champagne, our memorable salmon starter is leavened by the same house’s Vintage 2015. Roederer specialises in classic ‘chalky’ Champagnes but this one from the fabled 2015 hot summer has real depth & power, moving up from the NV and adeptly cutting through the very rich oily salmon flesh. Speaking of balancing acidity, with our prettily palate-cleansing tomato & raspberry bowl the butteriness of the ‘Rooidraai’ 2021 Chenin Blanc from the highly-respected Carinus family vineyards of South Africa’s Swartland smoothes the transition to the next part of our menu. With the scallops, a switch to a classically-labelled ‘Bruderberg’ from Grûnhaus, 2012 (with Riesling, the real fun tends to start from age 10 and can continue for decades!). A really interesting pairing, lightly echoing the sweetness of these shellfish. The arrival of a covetable flare-lipped Riedel Pinot Noir glass announces we will be enjoying red Burgundy with our steak and asparagus. Dom. Arlaud’s ‘Roncevie’ 2018 references that excellent vintage again as an impeccable pairing with its raspberry colour & cherry flavour to the meat on our menu. Cream sherry! I spy what looks like the arrival of a ‘painted glass’ Madeira bottle but it transpires we have a modern take on ‘East India Cream Sherry’, a solera blend by Lustau, adding the toothsome raisiny layer of a sweetened oloroso to an already gloriously rich but light chocolate dessert. (E. Bowman) Eòrna is at 68 Hamilton Place and is open from Tuesday to Saturday at 7 pm.

Sarah's second book, the first was Kith Feast is the second cookbook from MasterChef finalist Sarah Rankin . It features nearly 100 recipes across 15 themed menus designed for every kind of gathering—from Hogmanay parties and Sunday brunches to pizza nights and summer picnics. Each menu includes seasonal Scottish produce and a paired drink, with dishes that can be served together or enjoyed individually. Rankin’s style blends global inspiration with local ingredients, celebrating connection through food. I attended a workshop to get first-hand experience of cooking from Feast at Violet Kitchen Studio in Perthshire: My first ‘Feast’ by Sarah Rankin Golden leaves float through the air as the wind picks up—yes, the cold season is here. After a wet drive through the beautiful Perthshire countryside, I arrive at the Violet Kitchen Studio, nestled among colourful trees and scenic views. Sarah Rankin opens the door with a warm smile and greets me. Most of us are already here, and hot beverages are warming us to the task ahead. Sarah divides us into groups, each assigned recipes from Feast . My cooking partner today is Ailsa, a food journalist from The Herald . Together, we prepare a crunchy Kohlrabi and Apple salad, savoy cabbage with garlic chestnuts and Caesar dressing, and spiced Roasted Chickpeas with mixed grains. We work well together. Other pairs tackle the rest of the menu: Lamb Shoulder fritters with salsa verde, Monkfish, and for dessert—delicious Florentines. The studio is flooded with light and warmed by the sun. And now with all the cooking, there is a wonderful smell of good food. Soon it’s time to plate up. Sarah invites us to the table to share. We fill our plates with a little bit of everything. Though the dishes come from different menus, they harmonise nicely. Sarah brings out jugs of Limonana —a refreshing lemon drink featured in the Marauding Hordes (aka feeding a crowd) menu. Gill joins us—the owner of Violet Kitchen Studio and another passionate foodie. Sarah’s cooking style is elegant yet unapologetically informal. Her food becomes a vehicle for connection and memory, inviting us to share stories and bread at the table. This is my first memory of Feast , and Sarah invites you to explore her recipes so you can create your own. Available now (£25.00 hardback) Read our review of Sarah's first book Kith