The Grassmarket What comes to mind when you think of the Grassmarket? Groups on a walking tour, maybe – or perhaps it’s the pubs and bars, leading into Cowgate. Tourists? Definitely! I’ve passed the Mussel & Steak Bar on the corner of West Bow numerous times, heading out to meet friends or simply walking around the city. Honestly, I’ve not given it much consideration, mainly because of the touristy feel to the area. And while they get their fair share of visitors crossing the threshold, their now 20-year tenure says a lot about their continued popularity with locals, too. A previous colleague explains it’s one of her favourite lunch spots in Edinburgh (the “awesome” mussel pots getting a special mention). A guest trying the mussels Arriving one spring evening to a piper playing outside, my fiancé Andrew and I were keen on seeing what it was like. Granted, the evening’s focus was on canapés – a selection of what the restaurant had to offer – rather than a sit-down meal. So, while it was a bit trickier to enjoy the full dining experience, on the plus side, we could try a wider variety of dishes.  Unsurprisingly, the focus is on steak and seafood – mussels and prawns, pork loin and rib-eye. If given the choice for an evening out, mine would be the king scallops to start (grilled with garlic and parsley butter) and venison, rare (with red wine jus and spring onion mashed potatoes) – it’s 50/50 between the peppercorn or whisky sauce. Andrew’s? Haggis Wellington to start, tying in with the restaurant’s theme of sourcing only local produce, and pork surf ‘n’ turf: a combination of Scottish pork loin, mussels, prawns and your choice of sauce. If you’d like a wee preview before going, here’s the full menu online . Plus points: a genuinely friendly welcome; the option to sit outside on sunnier days; the restaurant is independently owned (always a win for me); the fresh Scottish ingredients; and appreciation of local custom despite the touristy location. Recommendation: while bigger than expected, the upstairs section felt a bit old-fashioned – when choosing to sit-in, I’d try for the downstairs area. The verdict: it’s now firmly on our radar and somewhere we’d consider going when out in town. Eating in would give us a fuller appreciation of the menu and venue.  The Mussel & Steak Bar 110 West Bow, Edinburgh EH1 2HH 0131 225 5028 Opening hours: Monday to Sunday: 11:30 am to 3 pm (lunch) and 5 pm to 10 pm (dinner)

Brooklyn loft-style space It’s June 2025, and the sun is splitting the sky Iberian style as we approach midsummer—and the first successful year of The Spanish Butcher   in Edinburgh. This celebrated restaurant has quickly become known for its signature offering: Galician Blonde, or Rubia Gallega , beef. James and Louise Rusk Patrons James and Louise Rusk have helped bring this exceptional breed into the spotlight. Inspired by culinary trailblazers like Nemanja Borjanović ( Ibai , Lurra , Donostia ), Tomos Parry ( Brat , Mountain ), and Charlie Carroll ( The Devonshire , Soho), the Rusks have made The Spanish Butcher  a must-visit destination. To mark the occasion, they’ve invited a few special guests to a celebratory dinner hosted by Borjanović and James at their Castle Street location. We’re treated to a curated selection from the menu. However, many at our table are already regulars, drawn back time and again by the intensely flavoured, umami-rich meat served in a stylish, Galicia-meets-Brooklyn loft-style space. Borjanović opens the evening by sharing what makes Galician Blonde so unique. He recently bred two Galician Blonde calves on his British farm—the first significant new breed born on UK soil since Wagyu arrived 15 years ago. The secret lies not in the ageing process, but in the age of the animal itself. These cows mature slowly over 18 years on lush pastures, developing rich intramuscular fat (marbling) and living a full, ethical life. The result? Deep, complex flavour that’s both sustainable and unforgettable. After a starter of seared king scallops with ajo blanco, almond, jamón crumb, and kale, we dive into a carnivorous feast: Chateaubriand, Porterhouse, and Prime Rib. Sides include truffle chips, traffic light green, red and yellow tomato salad, sourdough bread, Gordal olives, sweet marrowbone, and vibrant green mangetout. The meat is dark pink, almost red, and its flavour lingers luxuriously on the palate. There are Romesco, Mojo Verde and Picos Blue sauces.  James, ever the charismatic host, regales us with stories from his New York days, when he worked at Balthazar under Keith McNally. One night, Christy Turlington sat at one end of the room, Bono and U2 at the other. He understands the theatre of hospitality—warm, engaging, and always attentive to the details that make a dining experience memorable. Dessert is a confident, burnt Basque cheesecake served in a generous wedge, paired with Pedro Ximénez—described by one guest as “liquid raisin.” Reflecting on this milestone, James and Louise Rusk, founders of RUSK & RUSK, shared: “What an incredible year since The Spanish Butcher arrived in Edinburgh. We couldn’t be happier with the response and are thrilled to have welcomed so many customers, both loyal and new. The flavours we showcase—especially the Galician beef—are extraordinary. We’re proud to have been among the first in the UK to recognise its remarkable depth, and its international rise in popularity comes as no surprise. To taste Galician Blonde is to believe. For us, restaurants are about evoking emotion and creating memories. People expect exceptional food in a relaxed, atmospheric setting, and we’re delighted that so many feel that’s exactly what we deliver. We look forward to welcoming more guests soon—and encourage everyone to experience a bold hit of Blonde indulgence on their plate.”

The Social Bitches looking fabulous despite the hangover Eyes like pinholes and praying for death, the Social Bitches are suffering a typical Sunday hangover. But saving us from this insidious beast: the promise of Black Angus beef, live jazz, and even more to drink. Which is how we’re now fabulously dressed, and perusing the cocktail menu of super stylish Le Petit Beefbar . In desperate need of hydration, we soon have a Rosemary Mimosa in hand and a cheeky Riesling en route. We’re also very much enjoying the restaurant’s Georgian grandeur, along with a sexy saxophone solo, and the attention of Alistair our gorgeous chef de rang. Our next stop: absolute gluttony, kicking off with a series of sharing plates.  Beautifully crisp Karaage Fried Chicken with Cinzano marinade and spicy mayo, followed by Petite Kebab, boasting Wagyu & Angus beef succulent beyond belief. But best in the show: Signature Bao Buns, combining jasmine-infused short rib and Kobe crisp with a delicate sweet & sour sauce. Signature Bao Buns, an absolute must Currently, it’s dribbling down our chins, which we imagine in slow motion and accompanied by that sexy sax. But this culinary orgasm we’ve been longing for also demonstrates what Beefbar’s all about sharing dishes with friends, experiencing many flavors, and drinking as much wine as humanly possible.  Okay, so we made the last part up, but it does segue us rather nicely into a bottle of Pinot Noir and the carnivorous main event: a wonderfully large platter, containing both the Slow-roasted Black Angus Beef Striploin, and Roast Free-Range Chicken [ there’s plant-based too FYI ] served with all the trimmings and bone marrow gravy. From the expertly seasoned, oh-so-crispy skin of the chicken, to tender beef a perfect shade of pink: every ingredient has had the chef’s intimate attention. The veg too is particularly lush, with deliciously sweet honey-glazed carrots, and Wagyu beef dripping roast potatoes that strike a flawless balance between crunch and creaminess. Gelato Mantecato Al Minuto & Chocolate Soufflé We couldn’t eat another bite, we say unconvincingly, as we order yet more wine, and then dive into the intensely rich Chocolate Soufflé with ginger ice cream. It’s made even more decadent when paired with the lavish Gelato Mantecato Al Minuto: a playful smorgasbord of gelato, sauces, nougat & honeycomb. Hangover now officially cured, we’re thinking not only is this one of the city’s best Sunday lunches, but we could perhaps manage a teensy tawny port or three. Bon appétit Bitches! [ The SB’s Derek & Isaac ]  Le Petit Beefbar,19 - 21 George Street, Edinburgh EH2 2PB - 0131 225 1251  Opening hours: Restaurant Monday - Friday 5-9:30 pm, Saturday & Sunday 12:30-9:30 pm / Bar Lunch Monday - Friday 12:30-3:30 pm

Derek & Isaac For around twenty years, the Magnum has dazzled as a neighbourhood pub and top-notch bistro. The Social Bitches, meanwhile, are here on our very first visit, feeling ravenous and dangerously close to sober. Fortunately, it’s champagne on arrival, soon followed - spoiler alert - by an orgy of sumptuous food, wine and absolute gluttony.  Now on our cheeky third glass, we’re loving the fabulous service and vibe, as we attack the bites menu. Gorgeous Deep Fried Camembert, Gordal Olives, Padrón peppers, and numerous servings of the oh-so velvety Serrano Ham & Potato Croquettes. Undeterred by our part in Britain’s obesity crisis, we’re also going a full three courses. Expertly guided by Sarah, our passionate host, who’s happy to steer and suggest, even take on the impossible task of making sure our wine glasses are never empty.  Soon we’re enjoying a refreshin g Albariño and  Cullen Skink that’s seriously next level. Boasting intense creaminess, delicate flavour, and beautiful presentation, it looks and tastes like a work of art.  Serrano Ham & Potato Croquettes just as impressive are the King Scallops, faultlessly pan-seared and served with deliciously diverse pairings of cauliflower purée, crispy pancetta, toasted hazelnuts, Granny Smith and fennel. Oosh. Come the mains, Sarah’s next piece of sage advice is to drink at least one bottle of the Pinot Noir with a burgundy grape. Ding dong, she’s right again …  It’s the perfect companion to the Cider Braised Pork Belly with pork fillet medallion, butter-braised savoy cabbage, bacon & onion mash, and an inspired cider jus: a life-affirming dish that attests Magnum’s generous portions, and sauces always on point.  Somehow, even better is the Venison Tenderloin, served with a lush selection of veggies, from Jerusalem artichoke to Shimeji mushrooms, then drizzled with a stunning café au lait sauce. This elixir of coffee, herbs, perhaps a dash of sugar, creates a dish of bold taste and is the very definition of succulence. Bravo, say these bitches.  As for the man behind these magnificent flavours, that would be Chef Piotr, who we finally meet over a few glasses of Sauternes. Talented, and handsome, but taking a rain-check on our invitation to go dancing, his parting words: DON’T hold back on dessert. Sticky Toffee Pud with Homemade Ice Cream Which is why we’re currently surrounded by intensely rich Sticky Toffee pudding, lashings of homemade ice cream, and best of all: Chocolate Marquise, combining dark chocolate mousse with salted caramel, honeycomb & mango sorbet to glorious effect. And let’s not forget the port. Along with Sarah, who’s wondering if we’d like a little fizz for the road. My god, the woman’s a mind reader, and the Magnum an absolute joy. The Magnum: 1 Albany Street, Edinburgh EH1 3PY - 0131 557 4366 Opening hours: Monday - Sunday - Kitchen: 12 - 9 pm / Bar noon - Close

The Social Bitches with National Chef Gary MacLean Having shamelessly jumped the queue at Bonnie & Wild, we’re here for an experience physically impossible to resist: a cheeky pop-up champagne & oyster bar. Darling! Helloooo! An absolute must at the Edinburgh Seafood Festival, it’s also an opportunity to meet Scotland’s National Chef, the fabulous Gary Maclean.  Not only a man with a generous pour, Gary’s an ambassador for Scottish seafood; an advocate of healthy eating, working with families, schools, even prisons across the country; and in the six seconds of free time he has left, a creator of stunning cookbooks.  In Scottish Kitchen , he reimagines all the big hitters from tattie scone to Arbroath smokie. Meanwhile, his more recent Scottish Celebrations  shows how even these bitches can whip up a mouthwatering feast for any occasion, from Burns Night to Hogmanay.  Naturally, we’re hinting, rather heavily, for a free autographed copy, though in the meantime we’re on to our second saucy bottle of Champagne Piaff [ boasting brioche on the nose, pear notes, vanilla finish ] and feel we have much to discuss, as well as eat.  West Coast Oysters with dazzling sauces Starting with a platter of lush West Coast oysters, dressed with a series of dazzling sauces: Chili Ginger, Shallots Sherry Vinegar, or our absolute fave, the citrus twist that is Yuzu & Toasted Sesame. Even more delicious, is Gary’s passion for Scotland’s fish, shellfish and crustaceans. Inspired by the post-Brexit madness that saw trucks full of fresh seafood stuck at Dover, he wants everyone - especially us Scots - to celebrate this precious resource.  “I like to stick my chest out,” he says. “And tell the world we’re the best!”  No argument here. After an absolute shedload of oysters, our thought now is to drink this pop-up dry, then head directly to Gary’s other food stall for ding-ding round two. The wonderful Creel Caught sells the finest seafood year-round.  Soon we’re enjoying a naughty Albariño, and taking a deep dive into a massive platter of heavenly smoked mackerel pátê, surrounded by lush langoustine, prawn Rose Marie, smoked salmon, olives, cornichons and Arran mustard slaw. Oosh! Fritto Misto Accompanying our “entree” is a trio of sliders - including a rather pleasing artisan fish finger - and the show-stopping Fritto Misto, with its epic selection of perfectly crisp - never oily- prawns, calamari, lemon sole and vege with spiced aioli. Then, to ensure one’s gut biome is operating at peak efficiency, we’re finishing this particular celebration with our new obsession, Kimchi-loaded potatoes with cheddar. While our plan was 'just' to pop into Gary’s pop-up, now it seems we’ve been here three hours. Even so, it would be a crime to leave, without having at least one more bottle of fizz with this inspiring human being. Gary, you truly are a legend of the sea! Creel Caught @ Bonnie & Wild - St James Quarter, Level 4 EH1 3AE B&W Opening hours: Monday - Sunday 9 am - 12 pm Edinburgh Seafood Festival returns May 2025.

The Social Bitches & Paul Donoghue Circa our third saucy bottle of Vinho Verde, we’ve been struck by two undeniable truths. First, we’re already deeply in love with Under the Table’s Scottish fare / Mediterranean influence. And second, how fabulous would it be to  literally  devour the entire menu? So, in the spirit of one’s fatty-boom reputation, we say: Let gluttony be thy guide …  But this voracious tale begins many hours earlier [ when it was still lunchtime ] with these impeccably dressed bitches being shown to the best table. Instantly, we’re wowed by the elegant decor and lively atmosphere, but even more impressive is the Prix Fixe - an exceptional three courses for just £24. Ooosh! Soon, we’re investing the savings into Portuguese wine, as we “nibble” on Company Bakery bread with whipped butter & sea salt. We’re also embarking upon ding-ding round one: lush Parma Ham with a gorgeous mango & chilli salsa; followed by Salmon Carpaccio boasting a tantalising mix of Japanese citrus and soy. Summer squash risotto, pickled blueberry, lavender, amaretti Making sure these nuanced flavours are paired with the best wines, is Paul O’Donoghue. Formerly, one of our favourite wine merchants, he’s partnered with chef-patron Sean Clark to create a companion to “The Table” just upstairs [ its mantra: ten seats, two chefs, one table ] thus, this restaurant’s playful name. Then again, maybe “Under the Table” refers to where we might eventually end up?? Either way, our glasses [ and ourselves ] are suitably topped up, so we’re diving into sumptuous Beef Bourguignon with chestnut mushroom, and the life-changing delicacy that is salt-cured pork cheek. Now this is a dish that truly warms the soul. It’s also affirmed our gluttonous ambition and is soon followed by more wine, obviously, as well as fresh Sea Bass, beautifully contrasted with a spiced casserole of chickpea & chorizo. But even now, the best of head chef Alberto Giaccone’s work is STILL to come …  For the biggest revelation, and that’s saying something, is the dazzling Summer Squash Risotto with pickled blueberry, lavender & amaretti. A deliciously complex dish that’s almost sweeter than it is savoury. Every bite, an absolute wow.  Sea bass, chickpea, chorizo, pepper casserole Pausing briefly, so Paul can steer us on to the much-loved path of Late Harvest wine, our final “challenge” is inhaling the entire dessert menu: heavenly Tiramisu, Îles Flottantes, and a perfectly curated cheeseboard, complete with glorious grape chutney.  Miraculously, we’ve devoured EIGHT of the nine lunch dishes [ please, no applause! ] Making us ideally qualified to say: Under the Table is an absolute must. But even now we’re thinking, surely one last teensy bottle of Vinho Verde couldn’t hurt … could it?? Under The Table: 3A1 Dundas Street, Edinburgh EH3 6QG - 0131 248 3767 Prix Fixe Lunch: Thursday - Sunday 12 pm - 2pm; Note: Sunday Specials include Roast Porchetta / Calamari / Italian Pork Ribs A La Carte Dinner: Wednesday - Saturday 6 pm - 9 pm

Derek and Isaac The morning after the night before, these bitches feel like absolute death. Following endless wine, cheeky cocktails, and the enthusiastic singing of '90s power ballads at a saucy West End piano bar, we find ourselves in a coma-like state neither coffee or prescription medication can alleviate. Our only hope … is brunch. So, eyes like pinholes, heads spinning, and a wave of nausea now in its second fun-filled hour, we arrive at Duck & Waffle . Fortunately, Tatum, our host, is beyond fabulous and reassuringly says: But you guys look amazing, not to mention impeccably dressed. Naturally, we LOVE her, attributing this minor miracle to the power of ambient lighting and a well-fitted blazer. But even more impressive, Tatum encourages us to take our time with the menu, as she already has Cheesy Croquetas and Bacon-wrapped Dates en route, not to mention our first round of mimosas.  Cheesy Croquetas The bites are seriously lush, especially the dates, thanks to a sinful mix of chorizo, mustard and manchego cheese. But what’s really slowing down the speed at which the room is spinning, those mimosas! Playfully called a Tropic of Conversation, they combine passionfruit liqueur, pineapple, Cointreau and bubbles to invigorating effect. We’re also equally impressed with the flamboyant decor and its duck-centric artwork, which brings both dazzle and a real sense of fun. And then there’s the friendly staff, who often stop by just to say “hey” even when they’re not the ones bringing your food.  Speaking of which, Tatum insists we not hold back when it comes to their all-day brunch. Dangerous words that soon see us enjoying another round of mimosas, along with Colombian Eggs - scrambled with tomato, spring onion and avocado, then topped with gorgeous smoked salmon - and of course, the signature dish of Duck & Waffle. Mimosas Its crispy leg confit with fried duck egg and maple syrup is a sublime mix of savoury and sweet. It also has us feeling almost  human, finally able to embrace a bottle of Bovey Crémant, paired with … drumroll please … the outstanding Foie Gras creme brûlée with pork crackling and marmalade, served alongside a brioche bun. OH MY GOD! It’s the most wonderfully indulgent delicacy imaginable. A perfect contrast of flavour, texture, sugar and salt, as well as being smoother than Mr Barry White at sexy time. Consider us both [ aside from a little trembling, the odd hallucination ] totes cured! But just to make sure - and with Tatum’s heartfelt encouragement - we’re thinking maybe another splash of Crémant wouldn’t go amiss, plus the Dry-aged Beef Burger with mature cheddar, bacon & chilli jam, fried egg and exceptional special sauce, finished off with the joy that is a Deep-fried Mars Bar and fudge sauce. Now that  Bitches is how you cure a hangover. Duck & Waffle - St James Quarter, Edinburgh EH1 3AE - 0131 2022700 Sun - Wed 9am - 12am, Thu - Sat 9am - 1am, All Day Brunch available from 11am - 4pm

The Roseate Indulging in the gorgeous, marvelously Victorian decor, and of course a rather cheeky bottle of Moet & Chandon rosé, it has to be said, The Dunstane @ The Roseate Hotel is making a fabulous first impression. Even better, Anna our gracious host is saying those words we love to hear: Have whatever you want, tonight Bitches, it’s ALL about you!  Seated in the grand bay window of what was formerly the drawing room, we’re not only responding “DING DONG!” to the decadent vibe, we’re also quite taken by its garden view complete with glorious sunset. Though before we devour every curated morsel in sight, first, a little history …  This stunning building was once home to William Henry Ross, a big player in the whisky industry, and benefactor of the Ross Bandstand. Then, following service to both World War II and the Royal Bank of Scotland, it was transformed into a boutique hotel. Another cheeky bottle Today, The Roseate's 35 rooms and restaurant are part of a small group of avant-garde resorts, but still reflect the passion of previous owners Derek & Shirley Mowat, who wanted both the design and menu to pay tribute to Orkney, where they met and fell in love. Which is just one of the many reasons we’re now diving into the wonderfully refreshing hand-picked crab with smoked salmon, caviar, hass avocado, burnt grapefruit and brioche, paired with a saucy Albariño.  Then it’s immediately on to a rich, rather joyful offering of duck & foie gras terrine with tarragon emulsion, charred leeks, shimeji and prunes. The presentation of these dishes is simply beautiful, the contrast of intense flavours even more so.  Which inspires us [ fatty-boom, fatty-boom ] to go for a third entree, one of the best salads of our entire lives. Bursting with flavour, it combines heritage beetroot, candied walnuts, chicory, raspberry sponge, Riesling and compressed blackberries. Oosh! Hand-picked crab with smoked salmon Finally, we move to the mains, and our next bottle, a sublime Aussie Shiraz playfully named: Cunning Plan. Full-bodied and spicy, much like ourselves, it’s a perfect companion to the lush highland rack of lamb with pressed potato, buttered kale, and its surprising sauce of tomato & fenugreek, boasting notes both nutty and sweet. Though best in the show has to be the Inverurie dry-aged sirloin of beef with lobster ravioli, Roscoff onion, morel and bone marrow jus. Beautifully tender, faultlessly prepared, and again those contrasts of flavour - smoky, creamy, delicate and robust - make for a sumptuous dish. Which now just leaves these bitches squeezing in the stunning Passionfruit Cheesecake with pistachio sponge & lychee sorbert. As well as the most velvety dark chocolate crémeux imaginable, with hazelnut tuille, coconut gel and whisky ice cream, not to mention a “few” naughty splashes of cognac.  The only thing better than this indulgent night ALL about us? A night of food, atmosphere and service that is truly five-star.  The Dunstane Restaurant & Bar - The Roseate, 4 West Coates, Edinburgh EH12 5JQ - 0131 337 6169 Mon - Sun 12 pm - 10 pm [ last orders at 9:30 pm]

Derek and Isaac aka The Social Bitches With a third glass of Crémant de Loire in hand, and a lush stack of braised ox cheek croquettes - plus a café de Paris sauce - fast disappearing, we’re thrilled to be back at Kyloe . Its sumptuous, yet playful decor, touches of carnivorous theatre, and of course legendary Angus beef is a party these Bitches find impossible to resist. Our first visit was an unbelievable fourteen years ago, and since then we’ve indulged in intimate dinners, raucous celebrations, and perhaps the most drunken Sunday roast of our entire lives. But the question is: after all this time, and with so much competition now on the beef front, has this forerunner of gourmet steak stood the test of time? Well … the short answer is: Abso-f**king lutely!  The food - if one’s Braised venison haunch & haggis pithivier, with its red cabbage, gorgeous juniper jus and heavenly puff pastry is anything to go by - is as delicious, and as nuanced as ever. Meanwhile, our other starter, the Beetroot Wester Ross salmon gravlax with caviar, pickled cucumber & horseradish emulsion is just as delightful. Wagyu Fresh and inventive flavours, vibrant combinations, and generous portions we’re happy to say. We’re also awarding ten points for seasoning par excellence. All of which adds to the excitement, as we ready ourselves for those unbridled pleasures of the flesh, paired with all that gourmet steak-theatre we’ve come to love. Not only has our handsome waiter rocked up with his board of beef, in order to explain provenance, sinew and flavour, he soon returns with a second board offering a choice of knives. Scottish, French, or perhaps German, he enquires. Loving the optics, we of course go for the meat cleavers and, while we think of it, a saucy bottle of red thanks. Soon we’re very much enjoying the superbly tender, highly marbled, and of course, buttery experience that is a Wagyu Steak. F2 we’re told, which is 75% Japanese, 25% Black Angus. Whatever the numbers, it’s faultlessly prepared, and along with Kyloe’s lush red wine & blue cheese sauce delivers absolute joy with each bite. Pithivier Reaching the same legendary standard are the sides: Maple roasted carrots, suitably sinful Wagyu brisket mac & cheese, and the Corn brûlée, which sees corned cream given a sugar crust, and torched at the table. Not everyone’s jam we suspect, but it has us acting like crack whores, and inspired to also squeeze in a bowl of beef-dripping chips. We finish with the wonderfully rich Smoked chocolate mousse with sponge, biscuit & caramel sauce, as well as a sublime Apple & blueberry meringue with gingerbread crumble, not to mention one last cheeky bottle of Crémant. All of which leads us to the inevitable conclusion: Fourteen years in, Kyloe is just as fabulous as ever. Ding Dong! Kyloe - 1 - 3 Rutland Street, Edinburgh EH1 2AE - 0131 229 3402 Mon-Sat 12 pm - 10 pm, Sun 12:30 pm - 10 pm

Mharsanta, a contemporary Scottish restaurant located in the heart of Glasgow’s Merchant City just launched a new immersive dining experience, ‘A Taste of Scotland’. Guests are immersed in the sights and sounds of Scotland, accompanied by a five-course menu with exclusive tasting sessions from The Glenlivet, Caorunn Gin, Johnnie Walker, Innis & Gunn, and Talisker. They will be surrounded by digital screens with imagery of Scotland’s great scenery while master distillers and brewers talk guests through the produce.. Filming sessions were completed earlier in 2022 at five locations across Scotland. The menu celebrates the best of local Scottish produce. This will change throughout the year to reflect seasonal availability and will feature both traditional recipes along with some contemporary ideas showcasing the diversity of Scotland’s larder. The menu uses Scottish seafood, MacSween’s Haggis, Venison, Stornoway black pudding, Isle of Mull cheddar and a local Heather honey. Derek Mallon, owner at Mharsanta and Scotland Food & Drink’s Regional Food Tourism Ambassador for Glasgow said: “We have been planning this exciting new immersive food and drink experience since 2019 and it is fantastic to eventually announce its launch after significant delays due to the pandemic and the subsequent challenges our sector has faced. It has been a real pleasure working with our drink partners on this project and we look forward to showcasing Scotland’s amazing produce to visitors dining at Mharsanta”. Aileen Crawford, Head of Tourism and Conventions at Glasgow Life said: “Scotland is known across the world for its high quality food and drink offering, so it is wonderful to see the team from Mharsanta deliver an experience that gives the visitor to Glasgow an opportunity to savour Scotland’s fine larder.” Fiona Richmond, Scotland Food & Drink’s Head of Regional Food, said: “This is an absolutely fantastic initiative from Derek and the team to showcase the food and drink available across our regions. We know that greater collaboration between all corners of Scotland can show why we deserve to be a top destination on the culinary map, and I couldn’t be more pleased to see that come to Glasgow in an innovative and immersive way. As one of our Regional Food Tourism Ambassadors, Derek is doing an excellent job to raise Scotland’s profile as a global food tourism destination.” Ken Massie, Head of Regional Leadership & Development at Visit Scotland said: “Mharsanta has put together a unique product to appeal to international visitors, and it’s great to see this done in collaboration with some of our leading food and drink producers. Sustainability is a guiding principle of Glasgow’s recovery plan for tourism, and using local suppliers reduces food miles, helping tourism play its part towards the city’s ambitions for net zero by 2030.” The Immersive Taste of Scotland Experience is available for parties of 10 - 20 in Mharsanta’s Private Dining Room, ‘The Hideout’ and priced at £95 per person. This experience is also available to deliver at other venues for private events upon request. For more information, and to see the menu in full visit www.mharsanta.co.uk

Tom Kitchin and Shirley Spear The Bonnie Badger Chef Owner, Tom Kitchin will join forces with hospitality legend Shirley Spear, OBE, at the restaurant with rooms in Gullane on Thursday 18th May 2023. The two champions of Scottish hospitality will showcase a 4-course dinner, celebrating Scotland’s larder, as they recreate a collection of signature recipes from Shirley’s time at the helm of globally-renowned restaurant, The Three Chimneys in Skye. Shirley’s will tell stories about The Three Chimneys, being an ambassador for Scottish food and drink and more. Shirley Spear Shirley Spear dedicated more than 35 years to driving change in the Scottish food & drink industry – dedication that was recognised and celebrated with an OBE in 2016. A self-taught chef, Shirley and her husband Eddie, took over The Three Chimneys in Colbost, Skye in 1984, leaving roles in London and relocating their young family to the Isle of Skye. With hard work, passion, and devotion, they transformed The Three Chimneys into a culinary destination renowned across the world for showcasing Scotland’s larder, becoming a Gold 5-star restaurant with rooms and helping to put Skye firmly on the culinary map. The Three Chimneys became an iconic destination and winner of many accolades, including being placed on the World’s Top 50 Restaurants in 2002 and 2003 and proclaimed by restaurant critic, Frank Bruni of the New York Times, as one of his top 5 all-time favourite places to dine. Commenting on the forthcoming dinner, Tom Kitchin said: “I have real admiration for the impact that Shirley has had on our Scottish food & drink sector, and in helping Scotland to be taken seriously as a gourmet destination. Shirley kick-started the process of shifting those negative perceptions of Scottish food and by joining forces, we hope to highlight how far we’ve come in putting Scotland’s larder centre stage and aim to continue the conversation about Scottish gastronomy. “Shirley continues to be an inspiration to many, and we look forward to bringing some of her favourite recipes to life and sharing them with our guests.” Shirley Spear added: “I really set out to show the world that Scotland has some of the best produce anywhere. At The Three Chimneys, our menus were often simple but always focussed on the ingredients. It’s a joy to see chefs like Tom continuing to make progress in championing local Scottish produce – and doing so in a much more sophisticated style. “I’m looking forward to reigniting some of my most loved recipes next month and bringing a little taste of Skye to guests at The Bonnie Badger.” The special ‘In Conversation With’ Dinner will begin at 7pm with a welcome drink, and a Q&A with Chef Tom Kitchin and Shirley Spear, followed by a 4-course dinner served in the intimate private dining room at The Bonnie Badger. Further details can be found at https://bonniebadger.com/events and reservations can be made by contacting the Reception Team on info@bonniebadger.com or +44 (0)1620 621 111 . Reservations for the event are priced at £85 per person for a welcome drink and 4-courses.

Francesco Castro A new bar and restaurant, Patron Saint is set to open in Bruntsfield this May. An all-day dining menu overseen by head chef Francesco Castro, previously of the Glentress Hotel will feature casual dishes and brunch items that showcase hyperlocal suppliers like Modern Standard and La Barantine; both a stone's throw away from the venue. The drinks menu includes classic cocktails, rotational beers, wines and spirits from Royal Mile Whiskies, Inverarity Morton and New Wave Beer. There are also Bloody Mary and 'non-alc' menus. Patron Saint is owned by Lucky Number Seven Holdings, the brains behind The Cocktail Mafia and The Raging Bull. The 58-cover site has an interior of clashing patterns, colours and textures that are reminiscent of stepping into an Alice in Wonderland tea party. The family and dog-friendly space has little nooks and alcoves and there is also an outdoor courtyard to enjoy the warmer weather. Nick Madigan, Managing Director of Lucky Number Seven Holdings said: “I love Bruntsfield, it is one of my favourite places in the city, so it made sense to open our third venue in the area. Our aim for Patron Saint is for it to be a home away from home, a place to bring your family, friends and pets for a casual, relaxed dining or drinking experience. We look forward to meeting the locals and becoming part of the community”. “I wanted the bar to be warm and comfortable but also stylish and exciting. When we decided on the name Patron Saint which takes its namesake from the church next door, we sourced antique pieces that we thought would fit well with the vibrant modern style.” Buy reader offer tickets for Foodies Festival here and Edinburgh Uncorked here To celebrate the opening, Patron Saint will be offering 50% discount on food until the end of June, to be the first to know when the booking lines open, sign up to the newsletter on the website: https://patronsaintedinburgh.co.uk/ 1-3 Barclay Place, Edinburgh, EH10 4HW Instagram: @patronsaintedinburgh