Rodney Wages Avery is a Michelin-starred restaurant in Stockbridge , Edinburgh, celebrated for its bold, creative tasting menus that fuse Asia-influenced Californian cuisine with the best of Scottish produce. It’s a singular dining experience—refined, intimate, and quietly theatrical. Chef Rodney Wages relocated his acclaimed San Francisco restaurant to Edinburgh after falling hard for the city. “I started in London and worked my way up the country,” he tells me. “When I got to Edinburgh, it just felt right.” That sense of rightness permeates every detail of Avery, from the moody black-painted walls (formerly The Stockbridge Restaurant) to the precision of each plate. There’s a clear focus on the tasting menu here—and who doesn’t love a tasting menu now and then, especially when it’s paired with Krug Champagne? On the night I visited, the bubbles flowed and the surprises kept coming. A week later, what lingers is the memory of a Cumbrae oyster, served with fermented pineapple and chilli. Sweet, hot, briny—an early sign of Wages’ gastronomic wizardry. It arrives in a large, ceramic bowl with wavy edges evoking the sea and setting the tone for the sensory theatre ahead. At Avery, even the cutlery plays a role in the performance. Tasting menu Another standout: sweet potato pancakes with maple and caviar. High-end sweet-and-salty bliss. A dish that shouldn’t work but absolutely does. Without listing every dish I can tell you that Wages’ cooking is a masterclass in imaginative composition. Think ingredients that include venison, miso, chocolate, grapefruit, wild berries, eel, beetroot, bluefin tuna. Sometimes the pairings are intuitive; other times, they’re puzzles you’re happy to solve. The only chef I can compare him to is the late, much-missed Paul Kitching—another culinary poet who made Edinburgh his canvas. When Wages personally delivers a plate of Sika deer to our table, I ask him where his ideas begin. “They’re all flavour and produce driven,” he says. That ethos shows. No dish repeats. No course feels safe. This is Michelin-starred dining in Edinburgh that’s alive with risk and reward. With neighbours like Eòrna and Skua , Moss and Cardinal Stockbridge is fast becoming a destination for serious food lovers. But Avery brings something different: a kind of quiet audacity. We’re lucky to have Rodney Wages in the mix. And Krug? Like Wages, celebrates individuality. Each base wine is vinified separately in small oak barrels, its character preserved before being composed—like a symphony—into the final cuvée. Over 120 wines from more than a decade of harvests go into each bottle of Krug Grande Cuvée. It’s layered, expressive, and never the same twice. No wonder it felt so at home alongside those sweet potato pancakes. Avery - 54 St Stephen Street, Stockbridge, Edinburgh, EH3 5AL -  +44 131 563 4470 Opening Hours: Tuesday to Saturday, 5:00 PM – 9:00 PM. Closed Sunday and Monday.

BIRCH After a successful debut in 2021, flavour innovators Buck & Birch have relaunched the second batch of their spirit and namesake, BIRCH. The ethos of Buck & Birch's founders, Tom Chisholm and Rupert Waites, is to revisit Scotland's natural larder in order to create innovative, gastronomic offerings. BIRCH is an alternative to gin and vodka where pure spirit is married with raw birch sap and seasoned with wild birch flavours. The result is a smooth, yet complex, botanical spirit with delicate notes of cucumber, rosemary and eucalyptus. As an aside, Mrs Bite recently sampled the Ana birch syrup caramel liqueur, (another B&B birch-based drink), over ice at the new bar Tipsy Midgie and was impressed with its silky mouthfeel. It would be a perfect after-dinner sipper. Regarding BIRCH, Tom said: “10 years in the making, there has always been lively discussion at Buck & Birch about producing a spirit strength drink, but we were never in any rush – finding the right one was the most important thing. The birch tree has always been integral to our business (it’s even in our name), so we knew we wanted to create something in its honour, and harnessing all its character was key. After the success of the first batch, we know it was truly worth the wait and we are excited to bring the new seasonal batch of BIRCH to our followers and fans" Birch tapping Birch tapping is a traditional foodway in northern Europe where the trees thrive. The sap is harvested during a short window in spring when it is rising. This sap can then be drunk straight or fermented for alcohol, syrup or vinegar. The tree has an elegant, skinny trunk with white bark and heart-shaped, delicate leaves. The twigs can be used to make tea. In fact all parts of the tree have been used, for fire or food, in the past. BIRCH contains a twig (a bit like the worm in a bottle of tequila). Read more: a review of new whisky and spirit drinkery - Tipsy Midgie. BIRCH spirit can be chilled in the freezer and served neat, poured over ice and topped with light tonic or soda, garnished with rosemary or a slice of citrus to accentuate the herbal notes. For cocktail enthusiasts BIRCH can be mixed in a classic martini with vermouth and either a twist of lemon or an olive, depending on belief in tradition.

Caprese Salad and a glass of Pecorino Casa Mia is a family-run restaurant in Dunfermline that radiates the kind of warmth you hope for but rarely find. When Mr Bite and I visit, we’re greeted by Fabio in the kitchen and his 'mamma' Sylvana front of house — a duo whose hospitality is as comforting as the food they serve. The space is light, bright, and crisply decorated, tucked into an unassuming corner of the Auld Grey Toun. The menu leans into sourdough pizzas and Italian classics, but the atmosphere is what first strikes you: convivial, generous, and rooted in the communal. At a nearby table, a family celebration is in full swing, with bottles of EVOO and balsamic vinegar being passed around. We skip pizza this time — though not without regret. The Diavola, with San Marzano tomato sauce, Fiordilatte, spicy sausage, peppers, chilli, fresh basil, and EVOO, has Mr Bite’s name on it. I’m already dreaming of the Golosa : salty pistachio cream, mortadella, Fiordilatte, crushed roasted pistachios, and burrata. Next time, we say. To start, I opt for a Caprese Salad — generous, refreshing, and colourful: joy on a plate. Mr Bite chooses Garlic Prawns on sourdough, scattered with scarlet cherry tomatoes and bright green samphire. The fish and sea vegetables are sourced from HS Murray in Inverkeithing, a local favourite. We learn that other ingredients — like rapa — are imported from Italy. Mr Bite’s main is a plate of lean, meaty Tuscan Sausages with rosemary roast potatoes and a surprise side of leafy greens. They’re delicious. When we ask, Chef Fabio tells us they’re tender stem broccoli leaves, simply cooked in garlic and oil — a beloved Southern Italian staple. The leaves grow much larger under the Italian sun. Meanwhile, I’m lost in a bowl of Panciotti di Mare : fresh pasta stuffed with king prawns and scallop, tossed with garlic, prawns, cherry tomatoes, and white wine. It’s perfectly al dente, garnished with parmesan, and paired with a glass of Pecorino . I couldn’t be happier — until dessert arrives. We share a classic Tiramisu made with Savoiardi biscuits, mascarpone, and espresso. It’s the kind of finish that lingers. Casa Mia is the gastronomic equivalent of a big, warm hug. Casa Mia - 13 Nethertown Broad Street Dunfermline, Fife KY12 7D - 01383 726669 Open - Wednesday - Friday 16.45 pm - Saturday & Sunday 1pm - 9pm Delivery - minimum order: £10, fee: £2 Fabio, Sylvana and Papa Casa

L-R Carol Graham, Robert Graham, Dr Robert Graham with their Jersey cows Graham’s Family Dairy i s celebrating a major win after its Mains of Boquhan Farm in Stirlingshire was named Scottish Dairy Farm of the Year at the AgriScot 2025 Awards, held on Thursday (23 October). The Scottish Dairy Farm of the Year accolade recognises the country’s leading dairy farms for excellence in animal welfare, innovation, sustainability, and farm management, however this award is not just a recognition of agricultural excellence today, but a testament to a five-generation family farming heritage and the three generations dedicated to dairy. The Graham family's dairy journey began in 1939 when Dr. Robert Graham's father started at Airthrey Kerse Farm in Bridge of Allan. With just 12 cows milked by hand, delivering produce by horse and cart. A panel of expert judges visited Mains of Boquhan to inspect everything from herd health and feeding strategies to the cutting-edge technology ensuring the cows' comfort and wellbeing. This latest success is a direct result of the family's continuous investment in the future of sustainable dairy farming, including a £4 million transformation of Mains of Boquhan Farm. This investment honours the Graham family's rich past by ensuring a thriving, future-focused legacy for generations to come. Dr Robert Graham, Chairman at Graham’s Family Dairy, said: “Being named Scottish Dairy Farm of the Year is a real credit to the whole team at Mains of Boquhan who put so much effort into making sure the cows are healthy, content and well cared for. “We’ve managed to bring together the best of both worlds - the values we’ve always held as a family farm alongside the latest dairy technology which we’ve invested massively in. Seeing that combination work so well gives me great confidence in the future of our family-run business and in Scottish farming as a whole.” Home to almost 300 Jersey cows, the farm underwent the major upgrade in 2023 with the introduction of a state-of-the-art robot shed. Managed by Dairy Herd Manager Leanne Betram and herdsperson Ruby White, the investment underlines the family’s long-term dedication to Scotland’s farming industry, combining tradition with technology to achieve world-class standards in animal welfare and productivity. The new shed has an insulated roof and automatic curtains controlled by weather stations able to provide a consistent environment. Red lighting at night ensures more rest time for the cows which are able to relax in cubicles bedded with mattresses while robotic milking machines ensure cows are milked regularly and efficiently. The farm boasts incredible herd health, with a mortality rate for youngstock and calves being less than 1%. Every detail is designed to ensure cows are relaxed, healthy, and productive, allowing the team to focus on precision management and long-term herd health. Calf mortality below 1% reflects the farm’s world-class standards. Leanne Betram, Dairy Herd Manager at Graham’s Family Dairy, said: “The new shed has really changed how we work and how the cows live. You can see how settled and content they are - they choose when to eat, rest, and when to be milked, and that freedom makes a big difference to their wellbeing. Our job is to create the right environment for them to thrive, and seeing that pay off every day is hugely rewarding for the whole team.” The AgriScot Awards celebrate Scotland’s top agricultural businesses, highlighting those who set the standard for innovation, sustainability, and excellence. Winning Scottish Dairy Farm of the Year cements Graham’s Family Dairy’s reputation as a leader in responsible, forward-thinking dairy farming, producing some of the UK’s highest quality milk while prioritising cow welfare and sustainability. Recognition for the team at Mains of Boquhan has continued throughout the year, with the farm picking up ‘Most Efficient AMS Farm’ at the Dairy Industry Trade Awards 2025 last month, highlighting the precision and care Leanne, Ruby and the Graham’s team put into every aspect of daily operations. It’s been a standout year for the family-run business, which recently added to its growing list of accolades with multiple wins at the Great Taste Awards 2025. The brand’s Raspberry Kefir Drink, Natural Kefir Drink , Natural Kefir Yogurt, and Isle of Skye Sea Salt Butter each received prestigious 2-star recognition. Adding to the success, the Isle of Skye Sea Salt Butter was also crowned Dairy Product of the Year at the Scotland Food & Drink Excellence Awards 2025. Dr Robert Graham with his Jersey herd

Advent Calendar Looking for the best shortbread Advent calendar this Christmas? Walker’s Shortbread has officially announced the return of its luxury Advent Calendar for 2025—perfect for those seeking a delicious alternative to chocolate during the festive season. Launching 1 October 2025, the Walker’s Advent Calendar (RRP £20.00) will be available at Ocado, Selfridges, and online at walkersshortbread.com . With 24 windows filled with festive-shaped all-butter shortbread, it’s a daily December treat for biscuit lovers and holiday gift hunters alike. Decorated with charming illustrations of Santa’s elves and Walker’s iconic tartan, this limited-edition calendar has sold out two years running. Demand is expected to be high again in 2025, so early shoppers are encouraged to grab theirs before they’re gone. Bryony Walker, Commercial Director, says: “Our shortbread Advent calendar is one of our most beloved festive products. We’re thrilled to bring even more joy and magic to homes this Christmas.” Walker’s Shortbread, founded in Aberlour, Scotland in 1898, is renowned for its traditional recipes and premium ingredients. The brand holds a Royal Warrant and exports to nearly 100 countries, making it a global symbol of Scottish baking excellence. Made with no artificial colours, flavourings, or preservatives, Walker’s shortbread is vegetarian-friendly and certified Kosher (OUD). Whether you’re gifting, hosting, or indulging in a seasonal snack, this Advent calendar is a festive must-have. Bite contributor Rachel was sent an calendar

Perfect for martinis and much more Looking to gift something truly indulgent this Christmas? Take inspiration from An Evening with Belvedere   at Tigerlily, Edinburgh — where elegance met innovation in a celebration of Belvedere’s newest creation: Dirty Brew . Read the account of the evening Rye x Robusta This bold new spirit blends organic rye vodka with roasted organic robusta coffee beans, delivering a rich, refined twist on coffee culture. Guests were welcomed with a Belvedere Cosmo before enjoying a curated dinner of prestige pairings — from a Lychee Apple Martini to a Clarified Bloody Mary. The night culminated in a first taste of Dirty Brew, served as a sleek Martini (such as the Forest Brew) , and a decadent Hazelnut Affogato Shot. ✨ Whether gifting a bottle of Belvedere Dirty Brew or recreating the experience at home, it’s the perfect pour for the discerning cocktail lover on your lis t.

A David and Goliath moment for butcher Steven Cronnie. A small, family-run Wigtownshire butchers has pulled off a David and Goliath achievement to topple giants in the hunt for Scotland’s best traditional steak pie. S. Cronnie Family Butchers in Newton Stewart has been crowned Scottish Traditional Steak Pie Champion in the Scottish Craft Butchers Awards 2025 . And owner Steven Cronnie (52) revealed that the country’s best family favourite secured the national title on its first ever competition outing, beating off nearly 100 other entries from all across Scotland. “This is the first time we’ve ever entered a competition,” he said. “To beat some of the best-known butchers in Scotland is a huge achievement. “I’ve been making steak pies all my working life,” said Steven. “We always reckoned ours was good but to have it judged the best in Scotland is just phenomenal – we’re proud as Punch, it’s unbelievable.”   Best Steak Pie in Scotland: A Small Butcher’s Big Win After 19 years in the butcher trade, Steven established his own business in 2020, running the Queen Street shop with his wife Shirley and teenage apprentice son Liam. And while the shop has enjoyed a regular stream of sales for their tasty steak pies, Steven is braced for a rush of customers when word gets out about their national accolade. “It’s terrific for the business and its terrific for Newton Stewart,” he said. “To be able to boast The Best Steak Pie in Scotland is quite something for a wee rural butcher.”   Steven runs the shop with his wife Shirley and teenage apprentice son Liam. What Makes a Traditional Scottish Steak Pie Champion? Steven lifted the South West regional championship this week before going on to secure the national title . And the Scottish champion is happy to share what makes his pie a winner. “We take the finest beef, sourced locally, and cook it long and slowly,” he said. “We stew our steak in large pots and only make small batches. It takes 2-3 hours before we thicken up the gravy and fill our pie dishes before topping with puff pastry. “Our beef is hung for up to three weeks and is beautifully tender. “There’s no magic – no special secrets. Just quality beef, proper maturing and cooking and a wee bit of love stirred into every pie.”   Judges summed up the title-winning pie as “brilliant”.  “The pastry is even with an exceptional mix of crusty and soggy,” they noted. “The meat is tender and well-seasoned with a perfect balance of gravy, which held a robust consistency. “This is a brilliant family Steak Pie.”    Why the Scottish Steak Pie Matters The Scottish steak pie  is a beloved staple, especially during the festive season. As Gordon King of Scottish Craft Butchers explains: “ There are three basic ingredients—pastry, gravy, and stew—and every butcher adds their own touch of magic. Steven and his family have produced an outstanding example of a steak pie at its best.” Nicola McDowell of award sponsor William Sword Ltd  a dded: “There’s nothing more iconic than the steak pie. Steven Cronnie shows how it should be done.”

Just off the Royal Mile Moments from the madness of the Royal Mile - where there’s so often a very shouty street performer, and thousands of tourists needing you to “bear with” for a quick selfie - these Bitches have discovered an oasis of calm. Its name: 3 Blind Mice, a modern pizzeria boasting fabulous decor, saucy cocktails, and truly exceptional thin-crust pizza . Even better, go one floor down and there’s a gorgeous speakeasy bar where inspired mixology, rare whiskies, and wonderfully ambient lighting will soon put a safe and stylish distance between us and the merest hint of sobriety. But let’s start at the beginning …  Crémant & Carbs Namely, a rather lovely Crémant d’Alsace, plus a joyful celebration of carbs: House-made focaccia with faultless seasoning, garlic and rosemary; along-side triple-cooked patatas bravas with cherry tomato & chilli sauce, and lush garlic mayo.  Add to this a super fresh, generously proportioned Avocado salad, and drumroll please … the official winner of our first round: Fried Meatballs with pork, parsley and sun-dried tomato. A pleasing crunch, oh-so-moist, and utterly addictive. DING DONG! As for the actual pizza, there is MUCH to choose from: Smoked salmon with mascarpone, dill and lemon zest; Siracaha chicken; Mushroom porchetta ; and the absolute joy that is nduja: soft, spicy, spreadable sausage from Calabria. Ooosh! But our fave has to be the Pepperoni, with oodles of mozzarella, and the epic addition of naga chilli honey - bringing both heat and a wonderful sweetness to the party. We’re also seriously loving the dough btw: charred, crispy and thin, but not TOOOOOO thin. Pepperoni pizza with naga chilli honey Its perfect companion, at least two bottles of the Te Kano, a Pinot Noir from New Zealand’s Central Otago region. Full of dark cherry and fresh acidity, it’s a delight to savour, then follow with the knowing words: Marlborough schmarlborough. Dessert meanwhile is feast of deconstruction. Ganache sans tart, cream cheesecake with pancake base, and so forth - all of which you’ll find a pairing for on the delightful menu of sherry. Something we VERY much approve of. Downstairs at The Burrow: Velvet, Whimsy & Mixology Ambient lighting, grrrr! Then, finally, it’s downstairs to The Burrow … and wow, what a delight.  A quirky mix of jungle wallpaper, animal print, tassels and plush velvet that would have David Attenborough feeling a tad over-excited. There’s even a Banksy!  The vibe is both effortlessly cool and totes chilled, making us surer than ever that flamboyant eveningwear was definitely the smart choice. But more importantly, the cocktail menu is just as well put together. Our favourtites thus far: the Vincenzo Gami with rum, pineapple, chestnut, and punt é mes [ bittersweet vermouth ]; a Fresca Mule of tequila, yuzu, strawberry & pink pepper; and the dazzling Pyrus Sour which introduces whisky to pear, honey & timur berry. Though of course, and as always, these  indulgent Bitches are just getting started!  3 Blind Mice - 19 Blackfriars Street, Edinburgh EH1 1NB - 0131 290 3333 Pizza seven days a week until 10 / 10:30pm Meanwhile The Burrow’s open Thurs - Sun, until 12am Fri & Sat

Patrons are Daniel Harrison, Nick Kourie and Emily Luke I can’t say I’m sorry to see Pizza Hut enter administration, especially when we have so many excellent pizzerias in the UK deserving of our custom. Hector’s in Dunbar is one of them, a small business serving the local community that supports local suppliers, and probably the best pizza place in East Lothian.  The building on the High Street has had several identities over the years, from a post office to a soft play. Following a poorly timed opening in 2020, the restaurant and take-away has built up a good reputation and was recently purchased by Daniel Harrison, Nick Kourie and Emily Luke, who also own Pilgrim Bar in Edinburgh. We pop along on a dreich Sunday afternoon to sample the new menu, which has been updated since the new owners took over. The list of pizzas covers all the classic options, as well some more daring choices like Nduja, Gamberi and Goats Cheese & Walnut, and the ever controversial Smoked Ham & Pineapple.  We opt for a Margherita, the true test of a pizzeria, which is tasty, but adding the two basil leaves to the list of ingredients feels like false advertising. The Giardiniera, on the other hand, is full of flavour and packed with sundried tomatoes, red onion, artichoke and olives. The quality of the local ingredients shines through, like cheese from Doddington Dairy , however, it is Mungoswell’s flour that is really highlighted to best effect in the deliciously light pizza bases, which are somehow both soft and crispy with just the right amount of char. Nick Kourie explains that these producers and the local clientele were key to the partners decision to buy the restaurant: “If the Dunbar public can continue to get behind the business, there is a great deal we can achieve. We would like to thank them for their loyal custom. Too many hospitality businesses have folded since the pandemic, and we certainly don’t want Hector’s to be one of them. We will continue to look at showcasing the artisan produce of the area.” Since the purchase in the summer, the new owners have introduced a new drinks menu and new lunch options introducing a folded sandwich with three different offerings weekly, though we are told that the Chicken Club has been so popular it is always top of the list. We finish with a Tiramisu, another Italian classic that is often disappointing, but were treated to a decadent, creamy dessert with an optimal hit of strong espresso. With plans to revamp the restaurant’s interiors, it will be exciting to see what this former post office delivers next. Hector’s - 32a High St, Dunbar, East Lothian, EH42 1JH Opening hours: 12-9pm every day

The restaurant is at South St Andrew Street Thomasina Miers was ahead of the street food curve. After winning MasterChef  in 2005, she co-founded Wahaca and authored Mexican Food Made Simple  (2011). A self-described “cook not a chef,” Miers introduced UK diners to the vibrant textures, sounds, and colours of Mexican markets—far beyond the refried beans and tequila slammers of ‘Tex Mex’ lore. Her enthusiasm was infectious, and soon she’d become a culinary leader. Wahaca has endured perhaps due to its canteen-style dining and deep commitment to sustainability. Mexican cuisine is peasant food at heart and rooted in resourcefulness—nothing wasted, everything celebrated. In 2016, Wahaca became the UK’s first carbon-neutral restaurant , and today its menu is 45% vegetarian. Mr Bite and I visit in October to explore the newly launched Winter Menu and to try the Tequila Tasting experience. Read our review of the Torta Birria at Wahaca here Tacos & Small Plates We opt for tacos—served in twos, perfect for sharing. Chicken & Avocado, Beef Gringo, and Sweet Potato & Feta arrive swiftly, each colourful and satisfying. But the standout is a butterbean dip with confit garlic and chorizo sobrasada . The spreadable, soft spicy meat plays beautifully against creamy beans and sweet garlic slices; we scoop the dip hungrily onto Wahaca’s signature bruise-hued, crunchy tortilla chips. Tequila Flight Mr Bite enjoys a flight of three tequilas . ‘Blanco’ is lively and served with a garnish of pink grapefruit, ‘Reposado’ comes with orange and Mr Bite’s favourite ‘Anejo’  is served with a dust of tajin (a dry seasoning of chili peppers, dehydrated lime juice, and sea salt ) garnished with pineapple. The flight is fun, theatrical and good value. Chocolate Mole Cake Dessert Showstopper An absolute showstopper arrives in the form of Chocolate Mole Cake  with blanco-spiked cream. The cake is so rich, smoky and squidgy that one portion is plenty for two. The cream is genius and cuts through the richness beautifully. We should stop there can't resist ordering a Roast Ancho Mushroom Burrito to take home for lunch the following day. Wahaca’s not just for feasting. It’s a great spot for coffee, churros, or a vegetable smoothie—like the Vampiro (carrot, beetroot, ginger). You can eat and drink your fill affordably and ethically, and not a slammer in sight. Wahaca Edinburgh: 16 St Andrew Street, EH2 2AU - 0131 202 6850O Open daily: 11:45am – 10:00pm

Birria Torta - a limited number are available each day Wahaca Edinburgh has teamed up with Edinburgh’s acclaimed independent bakery Twelve Triangles  to unveil the Birria Torta (£13.50) —a bold, messy, marvellously Mexican sandwich that’s making waves on South St Andrew Street. Chain Restaurants v Local Independents It's nine years since Thomasina Miers and Mark Selby brought Wahaca’s vibrant street food to Edinburgh and m uch has been written about the homogenisation of city centres. Wahaca is often found in UK cities cheek by jowl with it's 'cool chain' contemporaries such as Wagamama, Franco Manca, and Dishoom. The convenience, predictability, relatively low cost, and reasonable quality drives diners through the doors of these restaurants in their droves - often leaving local independent restaurateurs struggling to compete for custom.  Pleasing, then, to see Wahaca teaming up with a local bakery to bring the Birria Torta to the table. Served on a soft and chewy roll with the perfect structure to hold up to to the plentiful slow-cooked birria beef, roasted red onion, pickled vegetables, avocado, grilled cheese, coriander, and the nip of a jalapeño aioli, the torta is made for dipping. A pot of rich beef broth sits alongside the sandwich, and a good dunking brings the whole thing together into a delicious unctuous package. Just make sure you ask for plenty of napkins! A Sandwich with Soul “When I was in Mexico last year, sandwiches were everywhere,” said Wahaca co-founder Thomasina Miers. “Our new torta is a love letter to that trip and all the incredible food I ate while I was there. We wanted to capture the thrill of getting stuck into a Mexican torta, so we teamed up with our friends at Twelve Triangles to create the perfect crusty roll to hold our insanely good fillings.” The result? A sandwich that’s bold, flavourful, and unapologetically messy —a standout addition to Edinburgh’s sandwich scene. Limited Availability The Birria Torta is available now, but only in limited numbers per day at Wahaca restaurants. Once they’re gone, they’re gone—so get in early to experience it in all its unctuous, umami-packed glory. Still Hungry? Elsewhere, Wahaca’s usual small plates are as fresh and tasty as ever. We share the pork pibil tacos, Baja cod tacos, and (a new one on me) cactus and courgette tacos. All are cooked well, and the flavours are bold and distinct. On the side, frejoles crema - a smoky silky black bean dip topped with crema and queso fresco - guacamole, and pico de gallo are hoovered up with tortilla chips. Dessert: Tres Leches Tiramisu The Tres Leches Tiramisu is pleasant but lacks the coffee intensity of a classic tiramisu. The tequila liqueur swap for marsala or Tia Maria doesn’t quite shine. It’s not a let down, but for tiramisu purists, the M&S version still reigns supreme . Wahaca may not chase Michelin stars, but it consistently delivers flavour, freshness, and fun. The Birria Torta is no exception—a messy, delicious triumph that celebrates local collaboration and Mexican inspiratio n. Wahaca - 16 South St Andrews Street, Edinburgh, EH2 2AU - 01315643850 Opening Times - Monday noon - 9pm, Tuesday - Saturday noon - 10pm, Sunday noon - 9pm.

Japandi-style interior of Nishiki Edinburgh It’s a chilly autumn evening in October and, wandering down Morrison Street, the lights of Japanese restaurant Nishiki create a warm glow in the encroaching darkness. The Nishiki concept is an interesting fusion: Japanese washi paper for the lighting mixed  with steel and natural elements, such as long wooden tables; a simple Scandinavian aesthetic for the interior design. The style is called japandi – basically, east-meets-west – and works well as “both  Japanese and Scandinavian design aesthetics are focused on simplicity, natural elements, comfort and sustainability,” interior designer Shanty Wijaya tells House & Garden . Food-wise, Nishiki styles itself on an izakaya – a Japanese pub – and so is a not-your-typical gastropub (for Edinburgh, anyway), serving Japanese small plates, sake and whisky . In fact, the “i” in izakaya means “to stay”, while “sakaya” is a sake shop – this is one of Scotland’s first bars dedicated to sake. Sitting at one of the communal tables, one Monday evening, Bite contributor Bron Eley* and I were keen to get stuck in. Nishiki, after all, is the new offering from chef Mark Wang , who also owns fine-dining restaurant Yamoto . Read the Bite review of Yamato here The lunch and dinner menu (served between 12pm and 2pm, then again from 5pm and 9pm) includes miso soup and edamame, both personal favourites, and   chicken gyoza . I was pleased to see there’s also a sushi menu – chef Wang prides himself on his nigiri and sashimi – noodles and rice (the eel rice caught my eye), plus beef and seafood options. Both Bron and I agreed the y akiniku beef skewers – a type of Japanese barbeque – were particularly appetising. Even then, the menu isn’t limited to tapas and so makes it an interesting concept. Nishiki opens at 9am and also serves breakfast, something I’d be keen to try on another visit. There’s avocado toast with nori (dried seaweed) , Shokupan french toast (Japanese milk bread) and a full breakfast with grilled fish, miso soup, rice and pickles. And , to mix it up again, Nishiki also serves afternoon tea (think, for example, Japanese teas, matcha soft serve and pastries). Essentially, this is an unusual but welcome addition to the Edinburgh scene, low on crockery (in a good way) but big on quality and flavour, with a warm welcome from staff thrown in. We’ll certainly be back. *Watch Bron’s video from Nishiki on our Instagram page . Contact details 151-155 Morrison Street, Edinburgh EH3 8AG Follow @nishiki_edinburgh  on Instagram Reservations via OpenTable Opening hours Friday to Monday: 9am to 9pm