80s inspired interior This trio of city pizza houses is owned by a former oil rig worker Patrick Ward who wanted to pursue his twin passions for fresh, hand-made Neapolitan-inspired pizzas and gaming.  I met Vivian in the latest Easter Road location which joins Leith (The Mothership) and Dalry  (The Tardis).  This latest venture’s interior draws on 80’s nostalgia, featuring gaming to movies, 8-bit graphics, blockbuster vibes and a nod to 80s-influenced shows like Stranger Things. Fun fact: Patrick’s dog is called Chewbacca. I immediately loved Geeks as it took me back to my student dive bar days. It’s a no-frills environment with a cook station in the corner where you can watch Chef John assemble and fire the pizzas. We think Michael J. Fox would approve of the pizzas too.  I plump for The Chorizado: tomato base, mozzarella, chorizo, black pudding, fresh chillies & hot honey, while Viv chooses The Flower Power Mario: tomato base, Vegan mozzarella, vegan pepperoni, mushrooms & fresh basil and The Wildling (this one is Vegetarian): garlic rosemary oil base, spinach, goat’s cheese, butternut squash & sweet chilli jam.  It's a short but perfectly tempting menu with vegetarian and vegan options. Ditto the three beers on tap and a new selection of 80s fun, colourful cocktails containing ingredients such as Amaretto, Kahlua, and Midori. Our barman mocks up a tail on the spot for Vivian which he names Cuddle on the Beach.  Prices are keen, pizza is tasty, and we would go back to the Geeks.  Bite contributor Vivian Maeda with pizzas galore Cocktails are £5 Monday - Wednesday and a Monday night sees an eat-all-the-pizza-you-can for £15 deal. John tells us the record is six! In true geeky fashion, he also tells us that the moisture content of the dough at Pizza Geeks is 80% (standard is around 67%); this makes the dough extra stretchy resulting in Geek’s houses-style leopard spotted pizzas.  Pizzaiolo John is also heartfelt about the Geek’s Pizza for the People initiative; they have given over 40,000 pizzas to people in need. We need two doggy bags for the leftovers from our three pizzas but in true Geeks style, Vivian gives one to a homeless person.  Pizza Geeks - 126 Easter Rd, Edinburgh EH7 5RJ - 0131 202 9306 Opening times: Sunday - Thursday noon-9.30 pm; Friday & Saturday noon-9.30 pm.

Sandough Pizza Punks is taking a bold stand against the rising costs impacting the hospitality industry. By k eeping prices accessible, even amid increases in minimum wage and higher employer National Insurance contributions, they are staying true to their ethos of putting people over profits. The brand has unveiled a brand-new lunch menu featuring inflation-busting offers designed to deliver exceptional value without compromising quality.   Pizza Punks is offering 18” NY slices starting from just £4.50 or a selection of 12” sourdough pizza and Sandoughs for only £9.95, available Monday to Friday, noon-4 pm.   Crafted with signature handmade, 72-hour double-fermented sourdough, the menu blends the soul of Neapolitan pizza with the punch and attitude of New York slices. Whether you’re craving a giant quarter-slice of New York Pizza, a Sandough - their epic pizza-sandwich hybrid made from fermented dough and stuffed to the edge, a classic 12” sourdough pizza, or the flavour flavour-loaded Garlic Bomb, this new menu delivers serious flavour and punk energy.   Signature lunch dishes to try: Sandoughs: A perfect blend of pizza and sandwich, our Sandoughs are made using 72-hour double fermented pizza sourdough, baked whilst you watch, before being stuffed with all kinds of savoury goodness. They are then thrown back into the oven to melt all the flavours into one incredible sourdough sandwich. New York slices: Enormous ¼ slices of double-baked 18” pizza, served with Parmesan Snow and a Hot Honey Drizzle. Loaded Garlic Bombs: The ultimate sidekick to your lunch. These indulgent dough bombs are loaded with flavour and drizzled in our signature hot honey, brushed with garlic butter, and topped with a blizzard of Parmesan snow. Loaded garlic bombs are melty, messy, and made to blow your tastebuds away.   Choose your explosion: • Unloaded – Garlic butter, hot honey, parmesan • Cheese & ’Nduja – Spicy, gooey perfection • Mac & Cheese with Candied Jalapeños – Sweet heat meets cheesy melt • Gorgonzola & Bacon Chilli Jam – Rich, smoky, sharp, and a little bit naughty.   Menu highlights include: 12” Sourdough pizza Hawaiirn-Bru – featuring Irn-Bru ham hock, caramelised pineapple, and scotch bonnet hot sauce.   Buffalo Chicken NY Slice – white sauce, buffalo chicken, candied jalapeños, and garlic mayo. Birria Melt Sandough – brisket, nacho cheese, Pico de Gallo, and candied jalapeños. Crazy Capreses Sandough - A bold twist on a classic — creamy burrata paired with sweet balsamic vine tomatoes, peppery rocket, and a rich basil mayo, all finished with a touch of smoked salt. The Punk Club Sandough - a hearty sandough with streaky bacon, fried egg, garlic-marinated chicken, and more, all layered in a crisp, flavour-packed sourdough.   For even more sides, dive into Punks Chicken Wings, Mac n’ Cheese (vegan and classic options), and fresh Tomato & Rocket Salad. Vegetarian and vegan options are available for an inclusive, rebellious lunch experience.   Pizza Punks continues to redefine what it means to eat lunch – bold, affordable, and unapologetically creative. Visit www.pizzapunks.co.uk to find your nearest restaurant.

La Offrenda Thomasina Miers was ahead of the street food curve. She won MasterChef in 2005 and followed her victory by co-founding Wahaca and writing her first solo authored book Mexican Food Made Simple (2011). Thomasina, a cook not a chef, showed us that Mexican fayre offered more than the refried beans, ‘Tex Mex’ and, heavens above, tequila slammers we had come to know in the UK. She presented the tastes, textures, sounds and colours of the Mexican market with the wide-eyed enthusiasm of a freshly returned gap year student. Wahaca has survived where many other chains have folded perhaps due to the formulaic canteen style eating combined with considerable insight into sustainability. Mexican food is inherently peasant food where nothing can afford to be wasted. In 2016 Wahaca became the first carbon neutral restaurant in the UK and the menu is 45% vegetarian. The biggest surprise on a recent visit to the St Andrews Square located Edinburgh eatery was how tasty the ‘Wahacamole’ is. Made with organic British fava beans, I like it more than the ubiquitous ‘guac’. It’s tangy, tasty and satisfying. Clearly a nod to avocados being the poster vegetable victim of a plant-based diet and hipster influencers. Smashed Hass or ‘green gold’ has caused deforestation, has a huge carbon footprint and is associated with drug cartels. I visit Wahaca fairly regularly so don't have an issue with a PR invite to sample some dishes to promote Dia de Los Muertos, November 2nd . A passion fruit margarita is great but outshone on this occasion by the limited edition La Ofrenda - a freshly shaken mix of pomegranate, lime, triple sec and Gran Centenario Blanco finished with a volcanic lava salt rim and edible flowers. It packs a punch. Lamb Barbacoa Smoky succulent Lamb Barbacoa with gently pickled cucumber and mint crema is folded into floury tortillas and slow-cooked Beef Brisket and Buttermilk Chicken are complemented by trendy Hispi Cabbage which is British and served with spelt and a cashew nut mole. A price tag of £5.95 is welcome considering I have spotted it for five times as much on another Edinburgh menu. Mains are devoured greedily and followed by Black Coconut Ice-Cream and Churros. Desserts at Wahaca are a goal not an afterthought. Ice cream is ‘Jude’s’ , carbon negative and served with sugar-crisped pastry. Servers appear casually knowledgeable about the menu and my only regret is that I can’t eat and drink more in one visit. Mr. Bite and I vow to return so we can sample more and leisurely sip some artisan tequilas. You can eat and drink your fill affordably and ethically at Wahaca and there is not a refried bean in sight. 16 St Andrew Street, Edinburgh, EH2 2AU – 0131 202 6850

Mohammed Abbas Patron This festive season, Celestia invites you to indulge in a culinary journey that blends refined Indian flavours with the sparkle of celebration. From 15 November to 31 December, their specially curated Festive Menu offers a multi-course experience that’s as vibrant and elegant as the season itself A Vision for Indian Fine Dining Celestia is the latest venture from Mohammed Abbas, the visionary restaurateur behind the award-winning Cilantro. With Celestia, Abbas aims to redefine Indian cuisine in Edinburgh — elevating it to the realm of fine dining while preserving its soul. His menus celebrate regional authenticity, seasonal ingredients, and elegant presentation, offering diners a taste of India’s culinary richness in a refined setting Read the Bite review of Celestia here Festive Menu 🌟 A Sparkling Start Begin your evening with a welcome glass of Prosecco — a crisp, celebratory sip that sets the tone for the celestial experience ahead. Alongside, enjoy a Papad Basket & Chutney Set , a playful mix of poppadums paired with tangy, sweet, and spicy chutneys to awaken the palate. 🥟 Appetisers: Choose One Each starter is a tribute to India’s regional diversity, offering bold textures and aromatic flair: Palak Patta Chaat  – Crispy spinach leaves layered with pomegranate, savoury crunch, and a trio of sauces for a sweet-spicy-tangy burst. Classic Vegetable Samosa (G)  – A golden pastry parcel filled with spiced potato and green peas, timeless and comforting. Kasaundi Monkfish Tikka (D)  – Monkfish marinated in mustard, curry leaf, and yogurt, grilled to perfection. Jashila Murgh Tikka  – Succulent boneless chicken infused with aromatic Indian spices. Dohra Seek Kebab (D)  – A duo of minced lamb and chicken, tandoor-grilled and served with a rich meat sauce. 🍛 Mains: Choose One Celestia’s mains are crafted to balance indulgence with finesse, each dish served with Saffron Dum Pilau Rice  and an Assorted Naan Selection : Tikka Masala Deluxe  – Creamy tomato sauce with your choice of chicken or paneer. Butter Chicken  – A festive favourite, with tender chicken tikka in a buttery tomato gravy. Lamb Rogan Josh  – Slow-cooked Scottish lamb in a bold Kashmiri spice blend. Goan Fish Curry  – Fresh catch in a coconut and kokum sauce, coastal and comforting. Hyderabadi Baingan Masala  – Aubergine with cashew and curry leaf, rich and nutty. Palak-Paneer Reimagined  – Wilted spinach with garlic and cumin, paired with seared paneer for a modern twist. 🍮 Sweet Finale End on a high note with Gulab Jamun in Rabri Sauce  — soft milk dumplings soaked in cardamom syrup and finished with pistachio. It’s festive, fragrant, and utterly indulgent. ✨ Booking Details 📅 Available: 15 November – 31 December📍 Location: Celestia, 18 Eyre Place, Edinburgh EH3 5EP📧 Email: info@celestiarestaurant.co .uk📞 Phone: 0131 287 2914💷 Price: £59.95 per person Whether you're planning a seasonal soirée or a cosy dinner with loved ones, Celestia’s Festive Menu 2025 promises a celebration of flavour, warmth, and elegance. Early booking is recommended — this celestial feast won’t stay earthbound for long!

The new 'grab and go' style Korean diner will open this Spring on Hanover Street in Edinburgh and will offer hearty street food inspired by the culture of Seoul. Bibimbap Edinburgh will open in the former Pakora Bar location at 96 Hanover Street and the venue is currently undergoing refurbishment. The Korean style diner will also offer space for up to 20 customers to sit-in and both takeaway and delivery kitchens will be available at all times. The menu will include a variety of well-known Korean dishes that will be freshly and lovingly prepared to order right in front of you for a big hit of taste and flavour. Other Korean treats on the menu will include Kimchi, deopbap, Corn Dogs , Yum Yum fried chicken, soup, and noodles, in addition to the famous Bibimbap dish. Main menu dishes include Yache - Broccoli, Onions, Mushrooms, Beansprout & Pak Choi; Beef Udon - Wok Fried Beef with Udon Noodles & Mix Vegetables in Spicy Mayonnaise; Saeu - Korean style Sweet & Sour Prawns; Tteok-Bokki - Stir fried Fish and rice cake with a sweet & spicy sauce and Jeyuk Bokkeum - a spicy Pork Young Lee, the head chef at Bibimbap Edinburgh, has over 20 years of hospitality experience and will oversee the opening. He said: "There is huge appreciation right now for Korean cuisine in Scotland - with mouthwatering foods dominating the internet and K-pop enjoying enormous popularity. Foodies in Edinburgh can now tuck into our extensive menu, which includes a variety of traditional and modern Korean dishes and enjoy tastes of downtown Seoul in a vibrant, colourful venue that plays homage to K-Culture". The original Bibimbap, located on West Nile Street in Glasgow, opened in March 2018 and has been very popular with Glasgow’s residents for its quirky style and modern Korean cuisine. The eatery is named after a Korean comfort food (pronounced as ‘bee-beem-bahp’) which consists of a bowl of warm white rice topped with vegetables and chilli pepper paste, soy sauce, or fermented soybean paste. Bibimbap Edinburgh will open Spring 2023 at 96 Hanover Street, Edinburgh EH2 1DR.

Fans of The Ivy’s iconic Shepherd’s pie are in for a real (sweet) treat this autumn, as The Ivy Collection launches a limited-edition Shepherd’s Pie Dessert. Available from 4th to 25th October, the new, exclusive dessert will be available in restaurants nationwide* and will be bound to tantalise tastebuds and confound the senses - in the best way.   The Ivy Shepherd’s Pie has been a long-standing favourite on its menus, with thousands being served up to guests across the decades. Now, in a first for the restaurant collection, the iconic dish goes sweet.   Despite appearances, there’s not a single pea or potato in sight - every element has been crafted to mimic the classic dish in sweet form. What’s in The Ivy’s Shepherd’s Pie Dessert? Fluffy carrot cake base Melting chocolate dome  with a creamy chocolate ice cream centre Whipped cream “mash” , digestive biscuit crumb “mince” , and candied rosemary “peas” Served with warm chocolate sauce  and a bottle of maple syrup “Worcester sauce”   Sean Burbidge, Executive Chef at The Ivy Collection said: “The Ivy Shepherd’s Pie has always been one of The Ivy’s most loved dishes, so we wanted to have some fun with it and surprise our guests in a way that still feels true to our heritage. By reimagining it as a dessert, we’ve taken the comfort and nostalgia people associate with the classic and given it a playful, seasonal twist. It’s indulgent, a little unexpected, and above all - delicious.”  With availability limited for this exciting new dessert, guests are invited to book their table soon to avoid missing out.

Henrock at Lake Windermere Fascinating as it is to watch Scottish chef Mark McCabe creating his intricate dishes on television, and to imagine them as you read through his various menus as head chef at Henrock by Simon Rogan in the Lake District, it’s quite a different kettle of fish to taste them. I recently had this pleasure and am still reeling at the memory of what I savoured. A Scottish Chef’s Journey to Henrock Chef Mark - who was born in Dundee, grew up in Tannadice and studied English and Music at Aberdeen University - has produced a ten-course menu (including amuse-bouches and petits fours) at his restaurant within the luxury Linthwaite House Hotel with stunning views over Lake Windermere. Signature Dishes Inspired by Scottish Icons Three of the dishes are inspired by influential Scottish figures, as seen on the BBC’s Great British Menu competition, which got him through to the show’s 20th anniversary banquet. His showcase Study in Scarlet, presented here with a flourish in a miniature writing desk, is an ode to Arthur Conan Doyle’s first Sherlock Holmes novel. Crispy potato layers replicated the pages of the book, covered in a leather-effect beetroot gel and filled with salt-baked beetroot with a side of smoked blackberry sauce. With its gold-leaf silhouette of Sherlock, it was an exuberant example of how ordinary vegetables can be elevated to something deeply delicious and gorgeous to look at. But this gifted musician-chef created symphonic unity throughout the meal with his masterful orchestration of the other dishes. Thick slices of Lion’s Mane on a set mushroom custard topped with kombu relish and a smoked dashi were unctuous and slightly bitter, a crispy courgette flower adding texture. I loved this dish for its complexity and the sophistication of its humble ingredients. Another assured dish of cured Cornish monkfish with a sauce of lovage and turnip katsuobushi delivered a smoky kick. And an amazing three-part creation of Caythorne Hall Farm lop-eared pork slices with black garlic sauce, grilled greens with umeboshi - salted Japanese plums - on one plate, a gorgeously aromatic Cotechino pork sausage with white garlic cream on another, and a cool green garden salad with a disc of white beetroot gel to complete the trio was an absolute joy to experience. The lip-smacking spent bread broth with autumn vegetables that accompanied a wholemeal milk loaf and house-made marmite and aged beef tart was from a Polish recipe brought by the sous-chef. Scandi-Asian Fusion Meets Lake District Produce Locally grown and foraged plants, and locally sourced ingredients prepared using ancient preservation techniques like fermentation, are clearly Chef Mark’s forte. His is a sort of Scandi-Asian fusion cuisine that I found fascinating. “I like cooking what’s around me,” he told me. In fact, he co-owned the Michelin Green Star The Ethicurean in Bristol, which focused on sustainability, for several years before closing it in 2023, which is when he was headhunted by Paul Burgalieres, executive chef of Simon Rogan’s three Michelin star l’Enclume in Cumbria , to head up Henrock as his style chimed with chef Rogan’s. Although he came to cooking relatively late at age 23, 38-year-old chef Mark’s Australian mother owned Raffles bistro in Dundee, and he told me food was important when he was growing up. “Mum was making hummus before it became a thing here, and sweet cicely and chanterelles were the first things she taught me to forage.” He would also watch Hugh Fearnley-Whittingstall’s River Cottage, appreciating his farm-to-- fork, cooking-from-scratch ethos. “Asian cuisine is much more rooted in preservation techniques but we make our own miso using British peas, koji using British barley rather than Japanese rice, and miso using the tomato pulp left over from our tomato water.” Most of the vegetables are supplied by Our Farm at Cartmel, close to l’Enclume, though chef Mark has begun growing ingredients to his own specification in a small kitchen garden at the hotel. “It’s an experimental space we took on last year,” he explained. “We’re growing four different types of radish with a range of spice levels, different kales, peas and beans and a lot of other different small-scale plants. “One of my chefs has got into making koji and miso. He’ll come in with a spoonful of something radical - leek tops, onion tops, fermented, dried, barbecued - making delicious flavours from vegetables we’ve grown up with all our lives. It’s just amazing and very exciting.” Having a brigade of eight plus two apprentices means he has more time for R&D. He’s currently developing a sweetcorn dish where the plant is stripped down to its parts to “ramp up the sweetcorn-ness and maximise one ingredient before it’s gone for the season”. When I asked which Scottish restaurants he admired, I wasn’t surprised when he answered with Glasgow’s Fallachan Kitchen. “I love meals that are a bit different - a real snapshot of then and there in that chef. I love Chef Craig Grozier’s cooking. Precision and technique are there, but it’s also really imaginative and very special.” Read Cate Devine's review of Fallachan Would he like a Michelin Star for Henrock? “Of course I’d like one from a personal point of view and for Simon and for Henrock. But I also want a restaurant that’s thriving and busy.” And would he like to return to Scotland at some point in the future? “I’d really like to open my own place in Scotland. I’m here to do a good job for Simon, but I feel the pull back to the land that has more connection to me.” Head chef Mark and sous chef Krystian Meantime, it’s back to the Pass and his GBM signature Curiously Herbal - a cool, not too sweet herbal meringue, sorrel sorbet and frozen yogurt inspired by the Scots botanical illustrator Elizabeth Blackwell, followed by An Ode to Mould, inspired by Alexander Fleming’s discovery of penicillin. This was a creamy salty-sweet koji-infused rice pudding with miso caramel served in a mock petri dish, and an amakaze ice-cream with quince and sake compote. The sheer effort and imagination required to create such a challenging complexity of flavours was apparent in every dish, and certainly ended the meal on a high note. Henrock by Simon Rogan, Linthwaite House Hotel, Crook Ln, Bowness-on-Windermere, Windermere LA23 3JA Open from Wednesday to Sunday for dinner and lunch on Sunday. Cate Devine is an award-winning food journalist.

Epic views await Perched in a striking glass box atop Calton Hill, Café Calton  offers one of the most scenic dining experiences in Edinburgh. This summer, Stefano Pieraccini, Managing Director of The Rocca Group —known for The Broughton  and Seafood Ristorante in St Andrews —took the reins, bringing fresh energy and a refined Italian touch to the venue. When Café Calton  opened I went along and tried the Italian-inspired small plates including a Tomato Salad with Burrata, Broad Bean and Feta Bruschetta on sourdough, and Smoked Salmon on crumpets and loved the simple, seasonal, tasty food.  Read the review here A wildflower-lined path leads you to the venue, where epic views of Edinburgh  await. The outdoor seating area is perfect for daytime visitors enjoying coffee and pastries , and the space transforms for evening events, including DJ nights and themed gatherings. This month’s highlight is the Mystical Masquerade Halloween Dinner Party  on Friday 31st October , featuring a welcome cocktail, three-course dinner, DJ set, and exclusive views of the Samhuinn Fire Festival . I was invited along to sample the new evening menu  launched for Autumn. Small plates still tempt and narrowing the list down to just four was challenging. We plump for Fennel Salami with al dente pickled vegetables. My dining partner Eleonora tells me that this is called "alla giardiniera"  – which literally means "in the gardener's style" or "with mixed vegetables" in Italy. We also have a fruity, heritage beet salad with whipped goats cheese, glazed mushrooms with pesto on focaccia and fried chicken with hot honey. Go drool.  A choice of three mains, Steak Frites, Tagliatella pasta with mushrooms, and Sea Bream with Fregola keeps things simple; expect heaps of aged Parmesan with everything (no complaints here!). We share the fish and the Sardinian fregola (pasta) has been cooked with leeks and in the style of a risotto. It’s creamy and luscious and perfect for Autumn. We pair it with crispy Koffman fries and a white wine from Lugana which is fresh and clean tasting.  No room for Chocolate Tart unfortunately but that remains a good excuse for another visit to be paired with a good coffee in hand.  Given its prime location and beautifully crafted plates, Café Calton offers surprisingly reasonable prices , making it one of Edinburgh’s best-value dining spots with a view. Café Calton:  38 Calton Hill, Edinburgh, EH7 5AA, Scotland - 0131 322 1247 Opening hours: Breakfast: 08:30–11:45, Lunch: 12:00–15:45, Dinner: 16:30–20:30

Food made for sharing San Sebastián in Spain’s Basque Country is famous for its stunning beach, elegant Belle Époque architecture, and perhaps most significantly, its world-class culinary scene. A global food hub, it is renowned for innovative chefs and its distinctive pintxos …mere mouthfuls of artfully crafted deliciousness, so tiny they need nothing more than a toothpick to hold them together. And three or four city centre streets in the Parte Vieja are host to around seventy to eighty traditional pintxos bars, windows crammed with tray upon tray of gastronomic temptation and each distinct eatery, drawing you in as you meander, ready for a glass of something aromatic and a nibble before dinner. L’ora dell’aperitivo (think madrigals and church bells) especially in Venice , brings that same sense of wanton anticipation…elegant bars and city folk, a fine goblet of maybe Arneis , white, rare and rich or an amaro , a negroni sbagliato. . whatever.. all matched with the tasty, silky morsels of light-peppered meats, earthy olives, delicate squares of pizzette and so much more…that are traditional cicchetti. A Taste of the Mediterranean in Edinburgh Social by Matto , Matto Pizza’s latest venture in Edinburgh's West End evokes these other food worlds…sunshine, abundance, style and wellbeing. On the occasion of its recent showcase night, we paused at an alluring window display of good things to eat before warm greetings, and a long counter lined with bubbling flutes of fizz welcomed us in. We soon found our form as chefs busily dipped and flipped, layered and sliced; servers offered drinks from the extensive drinks menu and set out platter after platter of “small plates” on the counters that surrounded an open cooking space. More generous and substantial than than the small mouthfuls of those warm, distant climes, these offerings take small plates in a different direction and be wary if you plan another course to follow. What’s on the Menu at Social by Matto The menu is varied and extensive and from a wider selection than could be managed, we feasted on padròn peppers with ricotta, pink peppercorns and olive oil; beetroot tartare, basil ricotta and micro greens; whipped feta, cherry tomato confit and parsley; tomatoes, red onion, balsamic glaze and buffalo mozzarella; all on lightly toasted bread. The mini board of semi-dried tomatoes, goats cheese, pecorino, salami, chorizo and pugliese taralli was a welcome contrast to the soft white cheeses on display, though the salami a little too thinly sliced and the chorizo somewhat a surprise. Read our review of Matto Pizza here Star Dishes and Signature Bites The stars of the show were undoubtedly the fried nduja meatballs and the zucchini fritti and spicy squid bites served in the crispiest and lightest batter I’ve had outside Rome; the panuozzo, or sexy sandwich was seductive…a soft and light baked pizza dough folded over mortadella, stracciatella, pistachio crunch with chilli oil; or over salami Napoli, buffalo mozzarella, roasted red peppers, basil and toasted pine nuts. We opted however, for large slices of the pizza for which Matto is deservedly held in high regard. Our pizza al bianco , always a favourite of mine was mushroom, taleggio, garlic and red chili based with the addition of chilli oil… “fiamma” indeed and delicious. Other temptations included loaded crisps paired with prosciutto or pecorino; a white truffle shuffle pizzetta with ham hock, taleggio and garlic mushrooms; and if you are still able, a pistachio affogato to finish… espresso and amaretto elevated to another level by a pistachio crumble and sauce. All served by a friendly, helpful team. Drinks The drinks list is extensive with a good choice of cocktails, gins and digestivi as well as well- considered wine classics. My choice was a rich, hearty glass of Salento Syrah and my plus one was delighted to find a Crodino spritz available. Social by Matto , 97 Shandwick Pl, Edinburgh EH2 4SD -  0131 564 0464 Open: Monday-Thursday 11:30 am - 10:00 pm, Friday-Saturday 11:30 am - 10:30 pm Sunday 11:30 am - 10:00 pm

Ashton Lane When it first opened 54 years ago in 1971, the Ubiquitous Chip quickly became renowned for several things, not least of which was its name. Its late founder Ronnie Clydesdale’s intention was to confound assumptions that, since it was in Glasgow, chips would be on the menu. They weren’t and, so far, they still aren’t. Or not quite. Ronnie Clydesdale also pioneered the modern trend of putting the provenance of local ingredients on the menu alongside traditional Scottish dishes. Oban-landed cod, Mallaig-landed squid, clapshot, beef hough and salted ling were among the dishes served, sparking a revolution in the Scottish eating-out scene which at the time was dominated by Italian and French cuisines. Now, under owners Metropolitan Pub Company, a subsidiary of Greene King, who bought “the Chip” from Clydesdale’s son Colin and his wife Carol in 2022, it has undergone a much-needed and rather magnificent £1.2m facelift. This includes the replacement of the glass roof over the iconic cobbled courtyard restaurant and mezzanine, new chandeliers, and a new private dining and events space behind the Wee Whisky Bar in Ashton Lane. An extended kitchen and the much-needed addition of a prep kitchen on the ground floor has clearly given long-standing head chef Doug Lindsay - and his newly expanded kitchen brigade of an extra seven to make a total of 15 - space for more creative thinking and dish development, while retaining some of the dishes the Chip continues to be known for. This is apparent in his showcase eight-course tasting menu, prepared for the opening dinner in the courtyard restaurant to mark the start of the Chip’s new era. A chilled, super-salty whipped cod roe from John Vallance fishmongers accompanied house soda bread and awakened the tastebuds in readiness for the culinary journey ahead. When this first dish was brought in to the sound of a lone piper and much applause, I imagined I saw Ronnie standing in the corner with a smile on his face. A pretty-in-pink dish of tiny dice of Loch Melfort trout belly tartare and cucumber on a bed of - wait for it - seaweed salad cream (how 1970s is that?) - followed. I particularly loved the throwback flavours of the cream married with on-point bright green lettuce oil dotted around the edges and the crisp of trout skin on top. A whole tiny confit egg yolk beautifully elevated a deeply flavoured, woody broth sautéed mushrooms supplied by Paisley-based Coeur Sauvage foragers, served with barley and pancetta: a thoughtful and delicious foil for the preceding raw fish dish. Chef Doug Lindsay Another stand-out element was the wee heap of fermented kohlrabi that accompanied a Teriyaki-glazed beef and onion bun in a nod to the continuing South-east Asian foodie trend. And the Shetland cod dish with oyster emulsion was simply stunning for its perfect flakes and subtle flavouring but also for its presentation in a little clear glass bowl. A version of this delightful dish is on the main restaurant menu, as is the manjari chocolate pavé dessert. Beetroot, cocoa and peanut were accomplished companions for the final savoury dish: rump of Newtonmore venison, supplied by Barnhill Farm in Renfewshire, perfectly pink and giving a satisfying seasonal flavour of a Scottish autumn. A gentle buttermilk sorbet enrobed in pistachio mousse preceded the dessert of Manjari chocolate pave with cherry sorbet and sweet woodruff cream. Altogether the tasting menu marked the triumphant return to the city’s West End after a three-month closure for the renovation. In his various menus across the what could be called the Chip’s estate (the Restaurant, Brasserie, Corner Bar, Big Bar, Wee Whisky Bar and Rooftop Terrace), chef Doug - who has led the kitchen for 20 years - has retained the iconic Chip dishes made famous by its late founder Ronnie Clydesdale and retained by his son Colin. These include oatmeal ice-cream, haggis neeps and tatties and turnip broth alongside innovations like scallop taramasalata, salmon pastrami, house-cured and smoked seafood, fermented garlic. And still no chips; instead, contemporary crisps, croutons and crackers. I did, however, spot “fried potatoes” creeping into some of the smaller venue menus, albeit it served with mojo verde and smoked sea salt. Even so, going by the buzz around the re-opening of this venerable Glasgow institution, it seems the Chip hasn’t yet had its chips. * The Ubiquitous Chip, 12 Ashton Lane, Glasgow G12 8SJ. www.ubiquitouschip.co.uk * Open 12noon-midnight daily. Cate Devine is an award-winning food journalist

A Bird in the Garden From the outside Nok's Kitchen looks anything but a Thai restaurant; in fact, the facade resembles an old Scottish cottage. The venue, hidden away from Stockbridge main roads, is located on the slope that connects India Place to the Sunday market. Walking in, I love the original stone walls and the chairs stuffed and decorated with velvety bee patterns. I arrive earlier than my guest so I work my way through the wine list and order a GPG Garganega Pinot Grigio. I am delighted with the fine quality of the wine glass and the liquid in it is fresh, crisp and dry, exactly what I needed for the dishes I am going to order. The menu is rich with options for those who like curry, wok or grilled dishes. Starters look very interesting and gourmet; The Bird in The Garden attracts me whilst my friend opts for Prawn Cake and Fish Cake. As mains, he goes straight for Pad Thai and I choose Stir Fry Three Companion. Thumbs up for the creativity used to name the dishes. I choose books based on their cover and the names of the dishes encourage similar reasoning. Just the time for a few chats and the plates land on the table. My starter is hidden by a straw bell, which I uncover with no further ado. Surprise. The mise en place is a work of art with the dumplings shaped as a bird and flowers, on a bed of salad and carrots. A bird in the garden indeed. The filling is made of juicy pork, sweet turnip, peanut and shallot with a finish of coconut cream reduction. I like the combination of flavours and texture, definitely the richest dumplings I have ever had. My ‘main’ is a fish course. Asparagus is lightly stir-fried in oyster sauce, with king prawns, scallops and sea bass. The sauce gives the right saltiness without covering flavours. Prawns and scallops are fresh and cooked expertly. Seabass is lightly battered, and tasty but not too heavy. Absolutely the star of the dish. Portions are quite plentiful so we skip dessert. The overall experience at Nok's Kitchen is very positive, the service is friendly and quick and the food is of high quality. Nok's Kitchen makes the top list of Thai restaurants in Edinburgh. Book in advance as it's usually sold out over the weekend, if you can't secure a table in Stockbridge be aware that Nok's Kitchen has another venue in Johnston Terrace just next to the Castle (E. Vanello). Nok's Kitchen - 5a Johnston Terrace, Edinburgh, EH1 2PW - 0131 225 6633 8 Gloucester Street, Stockbridge, EH3 6EG 0131 225 4804 Mon-Sun

Stunning art deco The Ivy on St Andrew’s Square remains one of Edinburgh’s most glamorous brasseries. With its signature Art Deco styling—think rich jewel tones of sapphire, emerald and ruby, mirrored panels, potted plants and geometric flourishes—it’s a polished, timeless setting that suits every occasion. On this one, I was invited to sample The Ivy’s limited-edition Downton Abbey: The Grand Finale menu , launched to mark the film’s release in cinemas this September. The latest edition of a series of topical themed dinners. Review of The Taste of Scotland menu And so it was, that my friend Rachel and find ourselves seated on the mezzanine, clinking glasses of The Gilded Peach Cobbler—a 1930s-inspired cocktail crafted by The Ivy’s mixologists. A nod to the era’s introduction of ‘cobbled’ ice and the straw. A traditional tipple innovated The Ivy way where sloe gin and Crème de Peche is gently blended with Beesou honey aperitif and Pineapple syrup, topped up with Champagne. A showstopper sip worthy of Lady Mary herself. “It’s been a pleasure to collaborate with the cinema release of Downton Abbey: The Grand Finale on this special menu,” said Sean Burbidge, Executive Chef at The Ivy Collection. “We’ve taken great joy in creating dishes that reflect the elegance of the era, inspired by the film’s characters, 1930s flavours, and even dishes once served at The Original Ivy. From rich, comforting classics to refined favourites with a modern twist, we hope each plate transports guests into the world of Downton – with all the charm, nostalgia and indulgence that entails.” We begin with the Salade Du Verger, an orchard-inspired starter of red chicory, figs, candied pecans, and whipped feta, finished with a truffle vinaigrette and picked herbs. It is fresh and moreish, each bite delivering a layered sensation of sweet, salty, bitter. For mains, I opt for the Grilled Lemon Sole on the Bone, delicately cooked in beurre noisette with capers and lemon. It is classic Ivy: elegant, unfussy, and fit for a grand dinner service. Rachel chooses the Garden Vegetable Curry, a meat-free option blending British and international flavours with a gentle kick and plenty of coconut warmth. We go slightly off-piste with dessert, eschewing the Orchard Apple Tart flambéed with Calvados in favour of the Tiramisu Cheesecake. Indulgent yet clean, it has distinct layers of flavour without overwhelming sweetness. That said, I’m tempted to return just to try the tart—it sounds like the kind of theatrical finale Carson might serve with pride. As I exit into the gentle autumnal evening, someone outside asks whether The Ivy is worth the plump. I reply without hesitation: the food is exquisite, the setting beautiful, and the staff friendly and professional. The Downton Abbey menu, priced at £27.95 for two courses or £34.95 for three, is simply the gilding of the lily. 📍 AddressThe Ivy on the Square6 St Andrew Square, Edinburgh EH2 2BD, United Kingdom 🕰️ Opening Times: Monday to Thursday: 11:30 AM – Close Friday: 11:30 AM – 6:30 PM Saturday & Sunday: Typically open all day, but best to confirm for seasonal hours or special events