Juicy, marinated lamb chops In 2022, Ioanna from Athens and Alexandra from Crete opened this charming Greek café and taverna on Coburg Street, bringing the spirit of a traditional Greek meeting place to the heart of Leith. Their aim? To recreate the relaxed, communal atmosphere of a kafeneion —the kind of café you might stumble upon in a Greek village, where locals sip strong coffee, play backgammon, and linger for hours. “Steki” simply means “hangout,” and that’s exactly what this place is. Whether you’re popping in for a coffee, a glass of Greek wine, or a full meal, the vibe is casual and welcoming. Pavement tables encourage spontaneous stops and people-watching. A corner of Crete in Leith I’ve eaten at Kafeneion to STEKI several times, and the menu reflects both the current trend and timeless Greek tradition of mezedakia —small plates designed for sharing. There’s a particular focus on Cretan cuisine , and the wine list is exclusively Greek, which adds to the eatery's authenticity. On one solo visit, I enjoyed a plate of pleasantly mouth-puckering anchovies marinated in garlic, chilli, and parsley, followed by feta cheese fried in pastry, drenched in honey and sprinkled with sesame seeds. Two distinct dishes, both showcasing classic Greek ingredients. Dining with a friend on another occasion, I discovered the vibrant fava—a creamy spread of yellow split peas topped with silver anchovies and spring onions. Comforting and full of flavour. On a more recent visit, we tried Cretan artichokes marinated in oil with parsley and garlic, beetroot with garlic and parsley, courgette fritters, and tomahawk-shaped lamb chops marinated in olive oil and oregano. The herb-packed fritters and juicy chops were standouts. Herbs and Greek yogurt are used liberally—two things I heartily approve of. Though I always want to eat more than my tummy allows, we did, of course, manage dessert: a fragrant orange cake, perfumed with orange blossom water and decorated with zest; a citrusy finish to a memorable meal. Kafeneion to STEKI 📍 52 Coburg Street, Leith, Edinburgh EH6 6HJ📞 0131 348 2191 Opening Hours: Tuesday & Wednesday 5pm-10pm, Thursday: noon – 10pm, Friday & Saturday: noon – 11 pm, Sunday: noon – 5pm, closed Monday

Celebrating Scottish producers Scotland’s vibrant food and drink industry has enjoyed a remarkable run of recognition, with producers and talent celebrated across prestigious platforms. Orkney Ice Cream’s Double Win Award-winning Scottish ice cream At the Scotland Food & Drink Excellence Awards, Orkney Ice Cream stole the spotlight, winning both Product of the Year and Dairy Product of the Year (Small Business) for their Gow Rum Soaked Raisin Orkney Ice Cream. Their inventive flavours and commitment to local ingredients reflect the sector’s creativity and heritage. Other notable winners included Charles Macleod for its iconic Stornoway Black Pudding and Mossgiel Organic Dairy , which was named Organic Business of the Year. The event also introduced sustainable new trophies made from recycled acrylic by Argyll-based Midton. East Neuk Kilnhouse Takes Supreme Champion Meanwhile, at the Great Taste 2025 Golden Forks , Scotland’s East Neuk Kilnhouse earned the ultimate accolade: Supreme Champion for its Hot Smoked Mackerel Fillets. Judges praised the product’s perfect balance of smoke, salt, and fish flavour, as well as its exceptional texture and aroma. The fillets also won the Golden Fork from Scotland, beating out strong contenders like Ocelot Craft Chocolate’s Dark Chocolate with Black Cherry , which received the Nigel Barden Heritage Award, and Wainwright’s Bee Farm’s Scottish Heather Honey . Fraser Cameron’s Legacy Scholarship Adding to the celebration of Scottish talent, Fraser Cameron of The Globe Inn, Dumfries, was awarded the inaugural Legacy Scholarship by Scotland Food & Drink and HIT Scotland. Fraser will spend five days at The Ritz London under Executive Chef John Williams MBE, gaining invaluable experience in one of the world’s top kitchens. His passion for Scottish produce and culinary excellence made him a standout candidate. L to R: David Cochrane, Fraser Cameron, Fiona Richmond and Kirsty Wark Together, these accolades underscore Scotland’s reputation for quality, innovation, and sustainability in food and drink. From artisanal producers to rising culinary stars, the country continues to lead with flavour, craftsmanship, and pride in its local larder.

Available now It’s no secret that I’m a fan of Ghillie Basan. It’s been about 14 years since I first discovered her work, having randomly picked up a copy of one of her books at an event. When I noticed that she lived in Scotland, I couldn’t believe that I’d never heard of her before or that she wasn’t better known. As I came to realise, here was someone with an extraordinary talent, living an extraordinary life, in a Highland glen, but in a very unsung way. There was something quite remarkable about her story, and one that was screaming for greater recognition. An anthropologist, author, broadcaster, former journalist and tourism provider, she has written more than 50 books, particularly on Middle Eastern cuisine, but also on Scottish seafood, whisky and the Highland larder. This book, in what she says will be her last on food, is deeply personal, and represents a culmination of her life experiences gathered over many years of travelling, being immersed in other cultures -  learning, cooking, tasting, storytelling, absorbing, respecting, connecting. At its essence, it’s how she translates this to her guests who come from all over the world to her off-the-beaten-track Highland home. It’s about genuine hospitality.  Something hard to put into words, but when you encounter it, it’s a feeling like no other. You don’t forget it. Perhaps best summed up in Ghillie’s own words as she sets the scene: “When hospitality comes from the heart it is the simplest gift you can give. It costs nothing but it can mean everything, I live in a remote glen in the Scottish Highlands where I open the doors of my humble home to people from all over the world and share my stories, my family, my food and flavours, and I watch my guests relax and unwind. I give people an experience that money can’t buy and often they don’t want to leave” The book starts with her story, from her formative years growing up in East Africa, which had a lasting impact, to her journalist travels, taking a Cordon Bleu diploma, studying Social Anthropology and then ending up in a remote Highland croft with her Turkish husband but soon afterwards was left to bring her children up single-handedly, and building a business on her own.  It’s quite the story that I can’t do justice to here, but anyone who knows Ghillie will agree that she’s strong, resilient and a survivor.  The Cairngorms Moving on to the Spirit & Spice chapter, she explains how the world of Scotch whisky captivated her and somehow perfectly matched the kind of flavours she was cooking, serving and writing about. In a time of necessity, she had a germ of an idea that to offer tasting experiences, together with her mezze-style food, in the stunning environment around her, is something that food tourists might like. And indeed, they did and have ever since, whether that be around her kitchen table, the ancient bothy or in the forests and hills around her. Together with her equally spirited, adventurous and talented son Zeki and daughter Yazi, they work together to offer joint experiences in traditional skills/foraging and feasting and wilderness retreats. What follows is a collection of recipes that encapsulates Ghillie’s food philosophy and style, from Pastes, Pickles and Preserves to Wild Drinks & Cocktails to Fire & Smoke.  They marry her global influences but Highland/Scottish roots – caramelised bananas with whisky, cream & toasted oats; smoked haddock bake with chickpeas & rosemary; roasted rhubarb salad with stem ginger, feta, lime zest & roasted pecans; venison bobotie with hogweed; nettle & roasted hazelnut pesto and ember-baked smuggler’s salmon with whisky, juniper and bog myrtle.  Photography by Ghillie and her family, as well as guest photographers, captures the colours and tastes so evocatively. It’s nothing short of stunning. I hope that this book brings Ghillie to an even wider audience. That you, the reader, feel as though you are in her Highland home, around her table, tasting, savouring and chatting. That you feel the intimate, genuine hospitality that she dedicates her life to providing.   Gather friends and family around your own table, cook up some of the book’s dishes, share your own stories, and be reminded that hospitality is a gift that we can all give.  *** Tin Shack Press, 2025, Food Whisky Life  by Ghillie Basan. Copies available from all good bookshops Follow Ghillie on Instagram @ ghilliebasan  for more information about her work and experiences  Fiona Richmond is Head of Regional Food, Scotland Food & Drink

New to Marchmont There's nothing I love more than a hole in the wall. A cute, stop-in kind of place where locals converge, even on a Wednesday night. Students claim it their local haunt, it becomes the date-night go-to, and friends find themselves experiencing a 'night out' where the only hangover is a carb or cheese one. The nostalgic throwback tunes cross generations and you find yourself wondering: is the smile on your face because of the song, the place or the pizza? At this new ‘slice-spot’, it was all three. We’re all familiar with the New York-style pizza slice – and there’s something about a slice the size of your face that appeals to pizza-lovers everywhere. And thanks to Sear’s Pizza , pizza by the slice has made its way to leafy streets of Marchmont in Edinburgh. It almost feels like a set, or something ancient that’s been there since the dawn of Edinburgh. With its worn and charming façade, its flickering neon sign, and its ‘old school’ font, Sear’s Pizza feels like an Edinburgh institution. And from the energy I witnessed when I visited, it’s definitely become a pillar of Marchmont life. My friend and I can attest that this makes for the perfect friend date-night. Tucked up in the store-front booth, we settled in for our feast. It was too hard to narrow down our choices, which is how we ended up with six different slices (£2 each) before us. Munching on a bit of each in turn, sipping our sodas, and enjoying the array of tunes, we quickly decided this was one of our favourite pizza spots in the city.  From a classic Pepperoni to a surprisingly moreish and exquisitely-flavoured aubergine variety, we were spoiled. Truth be told, it’s not the pizza that will be bringing us back - well, not just the pizza. It was the whole package - a slice, a tune, a laugh, a casual Wednesday night turned into one of our favourite friend outings in a long time. (Bronwyn Eley) Sear’s Pizza - 27A Marchmont Rd, Edinburgh EH9 1HY 0131 563 9979 Open Wed to Sun 12pm - 9pm Closed Mon and Tues

Edinburgh, Scotland – September 2025  — Bite Magazine, Edinburgh’s trusted independent food and drink publication since 2003, is proud to unveil its  Autumn 2025 edition , celebrating the vibrant culinary landscape of Scotland and beyond. This season’s issue is packed with  exclusive reviews ,  insider features , and  community-driven stories  that showcase the best of local dining, sustainable food culture, and gastronomic innovation. 🥂 Highlights from the Autumn Issue: Stylish Plates & Social Sips at  Dublin Street Social, a chic New Town bistro. Estate-to-Plate Excellence at  The Old Manse of Blair , with Michelin-recommended dining in Highland Perthshire. Pan-African Meets Scottish Comfort at  KUBA Café , led by Great British Menu’s Babatunde Abifarin. Seafood Spectacle at  The Crab & Lobster Fish Shack , South Queensferry’s newest star. Refined Indian Cuisine at  Celestia , a bold new venture from restaurateur Mohammed Abbas. Island Time Dining at  The Three Chimneys , Skye’s award-winning destination restaurant. Sunday Roast Revival at  The Captain Darling , Stockbridge’s newest gastropub. 📚 Special Features: Book Review:  Food Whisky Life  by Ghillie Basan – a heartfelt celebration of hospitality, heritage, and Highland living. Wine Wisdom: Edinburgh’s top sommeliers share their favourite offbeat bottles and perfect pairings. Golden Spurtle Spotlight: Bite’s own Tracy Griffen stars in the porridge documentary premiering this September. What’s in Season: A moving tribute to Palestinian food culture and community resilience. 🤝 Bite Magazine Partners From brasseries and bistros to wine bars and ethical wholesalers, Bite’s curated partner listings connect readers with the best in Scottish hospitality. 📬 Pick Up Your Copy Bite Magazine is available  free across Edinburgh  and online at www.bite-magazine.com . Follow us on Instagram @bite_mag for behind-the-scenes stories, giveaways, and foodie inspiration. About Bite Magazine Founded by Sharon Wilson, Bite Magazine is a locally written, community-rooted publication dedicated to honest reviews, culinary storytelling, and celebrating Scotland’s food and drink scene.

Just outside Castlebay An arrival on a campsite, this summer, at the immaculate Borve Camping and Caravan Site on Barra, oft visited by dolphins, is always a public event. And the putting up of a tent, especially by two older women, is I’m sure, a spectacle! Very much on view, we completed the task however, efficiently and without much ado. Guy lines taut and looking good; a fine job indeed. We ate a dinner of Sardinian fregula with lightly cooked tomatoes and green beans and turned in. However, sensing something was amiss we stirred around 6.30am on the first morning to find ourselves in a river of water, dousing sleeping bags, clothes and camp beds too. Our camping idyll, two weeks of slothfulness, suddenly morphed into finding at very short notice, a roof for our heads and places to shelter, since magical North Uist was also in the plan and the campsite prepaid. We were lucky then, to find a beautiful little flat in Castlebay; and we hastily changed onward plans for a mix of bunkhouse and hotels.  Once warm and settled, we started to see beyond disaster, the tent written off, to an upside. We had a cooker, we had an oven; a range of cooking utensils and with a kitchen available we could now take advantage of some of the fresh produce available as well the various cafés and community hubs, fresh baking and wondrous hearty soups that is the hallmark of food, so traditional in the Western Isles where hardy skilful women still take so much pride in their kitchen skills. Not a Greggs to be seen!! Here are some of the foodie highlights of the trip.   In the fridge at Barra Atlantic For freshly landed fish and seafood, the pride of Scotland and the envy of Europe and beyond, visit the small shop attached to Barra Atlantic . This tiny space teems with monster scallops (both king and queen) chunky langoustines and mussels, cockles; pristine lemon sole, monkfish, hake, and much much more; a wide selection of preserved and smoked fish too. We bought half a side of salmon which, fresh and delicate, required only the lightest of treatment…just a smear of olive oil in the pan to colour it; then white wine and finally some stock added for gentle poaching. The hot smoked salmon on another occasion was equally excellent, smokily soft and moist, still flaky and not over-treated or oily. As an accompaniment for both meals we found Garadh A Bhuagh A Tuath , a local community garden with café attached and a local treasure. In this light-filled airy space, if you can manage to find a seat, friendly volunteers serve hearty soups, wraps and delicious home baking with vegan options: the  homemade banana bread and rich, ample date slices are especially recommended. While outside after a little discussion, the gardeners picked for me, green beans, mange tout, pea greens, kale and tomatoes and all for a few pounds.  The Fish Box Kitchen , a well regarded pop up outside Castlebay is also worth a stop for something different and my locally caught scallops were delicious; chorizo and garlic a good pairing. The coleslaw and Marie-rose sauce are house made, as is the nori-seaweed sourdough but the langoustine tails were disappointing as were the reheated roast potatoes which came with my partner’s haddock fillets. The Vatersay Community Centre  is located opposite a stunning beach and  magnificent sand dunes. Outside seating makes this a lovely eating experience or somewhere to spend time: my lentil soup was deep and rich and the ample scone I enjoyed on one occasion and  rocky road slab on another, straight from a Hebridean homestead nearby no doubt were so generous, I was unable to finish either. On the many occasions I have camped on North Uist I have always stopped at The Wee Cottage Kitchen  on the road to Berneray, mostly for a bacon roll… a bap filled to bulging with quality bacon on a bed of butter, enclosed within a yielding and very ample white bap. Another pop up, this not-to-be-missed pit stop has evolved over the years. This is honest cooking; borne out by the number of cars, motor bikes and camper vans which now surround it at whatever time of day. On this occasion, breakfast over (they finish serving breakfast rolls at 12pm) I chose a North Uist Prawn Roll from the Hebridean Menu; also available were lobster, North Uist Crab and Stornaway Black Pudding; as well as toasties, panini and soups all at very reasonable prices. Fat juicy prawns complemented by a mild, gentle mayonnaise-based dressing, were hard to contain in my already abundant roll and this was sheer decadence, as I and savvy visitors gazed out… on benches or from their vehicles at an expanse of startling white beach and a limpid, gentle sea. Neapolitan pizzas Finally, once The Lobster Pot, now Bernerary Shop and Bistro , very near the ferry terminal from where you can have a wonderful day on Harris and the only shop on the island, is a professionally run establishment of long standing. You can stock up here on carefully sourced essentials, sweet treats, local gifts, beer, wine or gin from the local distillery; drop into the bistro for lunch or book in for an evening meal. All the dishes, whether it be a baked potato, steamed mussels or scampi and chips,  are cooked and served with the traditional care that is the heart and hallmark of  Highland hospitality.  Our soup on our first visit, courgette and potato, was so good we ordered a third bowl which we shared and we instantly made a decision to return for my birthday dinner later that week. We were somewhat surprised to be offered a list of pizza toppings in advance, since the evening we booked was pizza night, and somewhat now hesitant, we were delighted on the night by pizzas well-crafted, thin-based and pretty authentic. The  cornicione , puffy, airy was blistered and blackened in the best of Neapolitan traditions and the sourdough base, I was informed, had been started three days before cooking .  I chose   cherry tomatoes, olives and mushrooms for mine while my partner enjoyed an onion and feta topping. For the more adventurous a seafood special was also on the list.  Across the sea from Berneray to Harris and worth the trip…beaches, water sometimes blue, great swathes of it evergreen and sometimes mighty and roaring ,purple sea shells too…make sure to travel to Croft 36  in Northton just a few miles from the ferry port in Leverburgh. The owner lives behind this small goodie-laden, award-winning hut, where the choice, if you’re early enough will send a hungry roamer into a spin: seated in sunshine or even in island rain, on a small bench, enjoy a hot pasty and coffee, a sweet buttery with homemade lemonade or a generous, yielding quiche …the leek and feta trumps all others. There are loaves and scones on offer too and an honesty box is provided.   “Sometimes there are as many as thirty cakes in the kitchen… she loves baking so much” was the comment from partner of the owner of Ardmhor Coffee , as we chatted over the best coffee I’ve had in a while in the Scottish Isles. My advice…if you are going for the early ferry to Eriskay, save your breakfast stop for there. A crumbly blueberry scone so sweet and ripe left my fingers blue and sticky and a food moment I will not forget in a hurry. Ardmhor Coffee is to be found at the Wee Ferry Terminal on Barra.

HAAR The New Hebridean Kitchen was published on December 3rd and is a cookbook written by the late Murdo Alex Macritchie who died of pancreatic cancer in 2019. The cookbook project was started by the chef but completed by his sister Kathleen MacDonald, after Macritchie lost his three-year battle with the disease. At the time of his diagnosis he was working as a private chef to the model Claudia Schiffer and film director Matthew Vaughan. The name HAAR was also the name of a pop-up restaurant that Macritchie held to showcase the forgotten foods and cooking techniques of the Hebrides. Written in English and Gaelic (Gaelic text by Jo MacDonald), the book champions the landscape, natural larder, and culture of the chef’s birthplace of Lewis as well as that of the neighbouring islands. All of these inspirations are encapsulated in Macritchie’s culinary creations. In his book Macritchie also acknowledges the influence of the New Nordic movement made famous by the Copenhagen restaurant Noma and its chef, Rene Redzepi. This influence has been seen on many Scottish menus in the last decade or so where dishes began to be listed under headings ‘The Land’ and ‘The Sea’ as a nod to provenance. The recipes in HAAR are divided into categories such as ‘Moor and Machair’, ‘Rocks and Shore’ and even ‘The Guga’. This underlines Macritchie’s specific focus on the food and foodways of the Hebrides. For example, talking of ‘cuddies’ aka coalfish or a saithe, he says: “My favourite way of eating cudaigean (young saithe or cuddies as we called them) is simply fried in flour and butter. My grandfather used to catch them on a bamboo rod with an orange cord, little white flies made from seagull feathers and a lead weight made by pouring molten lead into a carved-out piece of peat.” Reading Macritchie’s book you soon realise that despite the influence of the Nordic movement that the chef cites, he too was a pioneer, fusing the traditional methods and foods of his homeland with new cooking techniques. The pop-up HAAR tasting menu included ‘Croft Potato’ cooked over a smouldering peat fire, Smoked Herring Roe with pickled chive flowers, Salt Mackerel. The HAAR team (credit: Paul McGinley) HAAR was a follow up to Macritchie’s first restaurant Sùlair (2010) which retained Italian and French influences despite dishes pointing to an embryonic ‘New Heb’ cuisine. The menus are preserved in the book and reveal exotic dishes and ingredients; avocado ice-cream (remember that?) is served with Isle of Lewis crab. Today these dishes sound jarring and old-fashioned whereas at the time they were considered ‘cutting edge’. It is testament to chefs like Macritchie that we have come so far with Scottish cuisine. Hebridean recipes in the cookbook are introduced with short explanations. Wild Arctic Hare, Fruit Pudding, Fermented Celeriac, Apple and Rosehip Sauce is preceded by the following prose: “The Arctic Hare is found on the moors of Lewis and has a distinctive white fur during the winter months. They are absolutely delicious, although many folk in the north of the island would not eat them because of superstition. They were thought to be witches in disguise and a bad omen to anyone who crossed the path of one! Here I have paired it with fermented celeriac and rosemary purée, a tart apple and rosehip sauce and a slice of marag mhilis (fruit pudding), my take on the traditional Hebridean fruit pudding, made with oats that have been soaked in buttermilk, beef fat, barley flour, barley malt, onions, chopped prunes, rosemary and some spices. The dish is finished with a sauce made with the bones of the hare.” HAAR aligns stunning photography with a gastronomic lens that unearths the culture of the unique Hebridean islands. (S. Wilson) Published by Acair books with all royalties from the book sales being split between Bethesda Hospice and Pancreatic Cancer UK.

Delphine Book Nook I was sitting in a pretty, pistachio-coloured restaurant sipping a chilled spicy Margarita and admiring a view I hadn’t appreciated for ages: four floors of high-end fashion and mid-market restaurants set within 19th-century sandstone walls, a stunning glazed roof, sweeping symmetrical cross-cross escalators and carved wooden Art Nouveau-style staircases. As the early autumn daylight faded, uplights came on to enhance the unique design of this 1980s shopping and dining mall. It felt good to be back in Glasgow’s Princes Square , originally a mid-19th-century merchant square off Buchanan Street and which, when it first opened in its current form in 1988 - before Glasgow was named both European City of Culture and European City of Architecture and Design - was a triumphant pioneer in the city’s burgeoning retail and dining scene. The addition of the stunning showpiece exterior of aluminium trailing leaves by the Glasgow design studio Timorous Beasties drew further attention to this landmark mall. Initially intended as a nod to neglected historical buildings, perhaps the striking cladding is now a hopeful symbol of regrowth. Passionfruit Pavlova Katharine Hamnett, Whistles and Vidal Sassoon were among the first high-profile occupants, and Sir Terence Conran chose it as the site of his first out-of-London restaurant, Etain. I still remember the thrill of its paparazzi-thronged opening. It’s no small achievement that Princes Square has prevailed for almost 40 years, through changing tastes, generations and owners, and more recently in the challenge faced by both retail and hospitality in the current UK-wide economic climate. Ted Baker and Jo Malone are among those who have come and gone over the years and now top fashion brands AllSaints, COS and Sweat Betty occupy space alongside the independent Everyman Cinema and a growing number of restaurants - three of which are part of The Superlative Collection, a fast-expanding group which also operates the Noble Public House, The Duke’s Umbrella, Glaschu and Göst in the city centre. Buchanan Street Entrance Within Princes Square the group’s newest offering is The Delphine, a 130-cover caffè and wine bar with an all-day offering, a book swap club and a private dining/events room (where I heard a certain group of Glasgow Girls regularly meets). It’s an undeniably pleasant space on the courtyard level, close to the cinema, and from our table we overlooked the large, airy performance space (once the square’s cobbled courtyard) and gazed upwards to the breathtakingly gorgeous mall while enjoying a bit of people-watching. The menu, overseen by the Superlative Collection’s director of food John Molloy and created by Delphine’s head chef Kenny Maltman, was eclectic and fulsome. From a choice of small plates - think halloumi fries, smoked salmon maki sushi, crispy cauliflower or mac’n’cheese bites - our peri peri chicken quesadilla was a surprising delight. A flat toasted corn tortilla was loaded with spicy chicken pieces that I think were flavoursome thigh meat rather than breast, laid over red peppers and melted cheese and topped with another crispy tortilla and grilled green frigitelli peppers. Pretty to look at and good to eat - soft, crispy, full of flavour and texture. The steamed vegetable gyozas by contrast were disappointingly bland though their ginger and soy sauce helped a bit. A Vietnamese salad of brocolli, mango, toasted peanuts and vermicelli noodles was cool and fresh with a citrussy dressing of lime and chilli. More of a lunch choice than a dinner one, perhaps, but I found it more interesting than, say, the creamy pesto rigatoni or chicken Milanese on offer, though I was tempted by the beetroot and bean burger. My choice was happily satisfying with a crisp glass of Albariño It was also the perfect foil for my partner’s heavier choice of The Delphine Balmoral Burger - two thick beef patties between a toasted milk bun with a filling of haggis and peppercorn sauce. Difficult to photograph a burger, and even more tricky to bite into this one with elegance; he began by quoting Yeats’ “things fall apart; the centre cannot hold” but soon stopped because he managed it neatly and was mightily impressed both by the structure of the dish and the flavour. For some reason I’m not usually a fan of desserts (though I do have a sweet tooth) but tonight I went for the mango and passionfruit pavlova even despite our lovely server suggesting his own favourite, the house special Death by Chocolate. The fruit was deliciously tart to offset the super-sweetness of the two layers of meringue. This dish could have done with a bit more cream but it was nice all the same. The Delphine is new and the somewhat play-safe menu suggests it is finding its way in unpredictable times. I hope it does. Its delightful team of young, enthusiastic staff deserves it. As does Princes Square itself. *The Delphine, Princes Square, 48 Buchanan St, Glasgow G1 3JN Opening hours: Monday-Friday: 9am-11pm, Saturday and Sunday: 10am-12am

Seafood Boil Dean Banks is never one to shy away from the spotlight. With a larger-than-life personality and a relentless knack for promotion, he’s the unmistakable face of his ever-growing culinary empire — from Haar and Dune in St Andrews to Lunan Gin and Mond Vodka, Dean Banks at The Pompadour at the Caledonian Hotel in Edinburgh, along with his Dulse outposts in the West End and Leith. His flair for bold ideas and big character is hard not to admire. One Sunday evening, we venture to  Dulse Leith  to experience one of his most theatrical offerings: the seafood boil. It’s available daily, as are lobster rolls; two casual accompaniments to an otherwise classic a la carte seafood menu. The boil is a Cajun-inspired twist on top Scottish produce. Dulse Leith The restaurant is immediately striking — stylish, pretty and rich in thoughtful details that elevate the space. Graeme and Sydney take care of us with exceptional warmth and hospitality, setting the tone for a memorable evening. To start, we enjoy a couple of Cumbrae oysters paired with Dulse’s signature chilli sauce. I usually prefer my oysters naked, but the smoky sweetness of the sauce beautifully complements the sweet and briny shellfish. My Dulse martini is made with seaweed-infused Lunan gin, vermouth and garnished with Gordal olives. It is pitch-perfect: smooth, coastal, and confidently balanced. Then comes the main event. Sydney arrives with bibs, gloves, and a grin — it is time to “glove up.” The seafood boil is poured dramatically onto the table, and suddenly we are immersed in edible theatre. The quality of the seafood shines from podgy ochre-coloured mussels in glistening blue shells, plump pink prawns, sweet corn on the cob, slices of smoky sausage, Charlotte potatoes rich with waxy flavour, and generous clusters of crab.  We overindulge gloriously and still can’t finish.  All told, Dulse Leith isn’t just a seafood meal — it’s an event, a performance, and a showcase of how casual dining can still thrill with the ingredient of imagination. Dean Banks’ brand of boldness might not be for everyone, but it’s hard to argue with the results when they’re this deliciously executed.  Dulse Leith: 102 Constitution Street, Leith, Edinburgh, EH6 6AQ - 07402 552598 info@dulseleith.com Opening Hours: Monday & Thursday: From 5:00 PM, Friday – Sunday: From noon, (Closed Tuesday & Wednesday)

Gin cocktail with blackcurrant syrup A brief summer break at Callander Meadows   introduces Josh the new owner & global nomad chef, taking his own ‘break’ here for his young family. But a serious culinary pedigree and a thirst for knowledge of new culinary avenues is evidenced by the collection of creative seasonal picklings & the ‘foodie’s dream’ inspirational library. A meeting of minds is had when we bond over chanterelles gleaned from local wooded crags which appear again on my tender Beef and Chanterelle dinner plate, following a cheesy mushroom medley on griddled sourdough, and a pink Sea Trout Pâté with delicate floral embellishments. While raving about depth of flavour, I’m also secretly trying to scrounge yummy bits from a hot skillet of fresh Corn Bread glazed with local honey served with my other half’s Venison Chilli. This, we agree, wins dish of the day. Our Black Book English Pinot Noir fits the bill too, at a reasonable price (£38) after a gin cocktail involving homemade clear blackcurrant leaf syrup, creating a refreshing aperitif in both senses. With delightful wife Lesley managing the show, cute dog Mirin and daughters, everyone in the house contributes to a high level of hospitality, giving a happy vibe which we can’t help taking on with us on our trip.  Don’t fail to book dinner if you stop here - they’re finding their feet with the rooms and lovely garden this summer, but the welcome is second to none and the regenerated ‘fine casual’ dining room is a place to watch. (It doesn’t hurt that the Mhor bakery and its to-die-for cherry pies can be found practically next door.) Callander Meadows Bed & Breakfast - 24 Main St, FK17 8BB - 01877 381467

Beer garden The Cumberland Bar, a traditional, wood-panelled Victorian pub, is well-established as a favourite with both Edinburgh locals and tourists, thanks in part to its beautiful New Town location and the rare feature of a beer garden. As an unequivocal claim to fame, it’s even referred to in Alexander McCall Smith's 44 Scotland Street novels. The bar is also well-known for its beer. The owners have no tie to any single brewery or buying group, and this is apparent when surveying the line of beer taps available (at least eight), ranging from established ale producers like Stewarts to newer craft breweries like Leith’s Campervan. The spirits selection is also excellent, with a leaning towards local businesses. Indeed, the house gin and rum couldn’t be more local as it is made in the basement of the pub, which is also home to Sipantics Gin and Rum School. Chicken Milanese with Spaghetti Napoli Last but not least, the food, which is what we are here to sample on a warm, rainy evening in July. The venue focuses on sourcing fresh, locally produced, and organic ingredients, which is evident in the quality of the dishes. The menu has been updated recently to add sharing plates, particularly popular with beer garden patrons. These are just £6.45 each or 3 for £16.95, so we choose two as starters. The Mozzarella Sticks are oozingly satisfying with a flavourful tomato & basil sauce, but it is the Salt & Pepper Chilli squid that really impresses, with tender meat and a super light batter. For mains we choose the Chicken Milanese with Spaghetti Napoli (£14.95) and the Cajun Chicken Burger (£13.95), though all the usual pub classics are available. The quality and texture of the meat is excellent, and my schnitzel-style coating is deliciously crisp and crunchy. Somewhat unusually for pub grub, we both felt the dishes were slightly under-seasoned and extra salt is needed, perhaps reflecting a healthier approach than the norm. To counteract this healthiness, we finished with a rich and sweet Sticky Toffee Pudding (£6.45), which required no augmentation. Whether you’re sipping spritzes and sharing small plates in the sunshine, or sheltering from the cold and rain with a pie and a pint of real ale, this great value New Town Institution has you covered. The Cumberland Bar: 1-3 Cumberland Street, Edinburgh, EH3 6RT - 0131 558 3134 enquiries@cumberlandbar.co.uk Opening Hours: Bar: Monday to Thursday, 12 noon - 11pm, Friday to Sunday, 12 Noon - 12pm Kitchen: Monday to Saturday, 12 Noon- 9pm, Sunday, 12 Noon - 7pm

Celebrating 40 years The Sheraton Grand Hotel & Spa has stood tall over Festival Square for four decades, a grande dame of Edinburgh’s hospitality scene. Its kitchens have shaped countless chefs, cooks, and pâtissiers—and to mark its milestone birthday, it’s serving up a nostalgic Afternoon Tea that celebrates each decade in style. We’re welcomed at a small reception between the lively, polished One Bar and the dining room. While the latter lacks the buzz of the bar, our waiter, Hein Og, brings warmth and charm with his friendly and attentive service.  Savouries through the decades The Savouries   Each bite nods to a different era: - 1980s: A dinky prawn cocktail—uber fresh and delightfully retro.   - 1990s: Smoked salmon fishcake with curry mayo.   - 2000s: Brioche bun with roast chicken and rocket pesto.   - 2010s: Cucumber and miso sandwich—tasty, though sadly marred by slightly stale bread. The Teas Served in glass cups and cafetières, the teas are as much a visual treat as a flavourful one. We sip Earl Grey, Green Tea, Blackcurrant & Hibiscus, and Peppermint. A  palate cleanser, Jasmine Pearls Sparkling Tea is a non-alcoholic mix of green tea and jasmine. It is poured from a wine bottle into a champagne flute: dry, bubbly, and refreshingly elegant. Scones and entremots The Sweets Petite scones come with jam, clotted cream, and a luscious butterscotch spread. The entremets are a highlight: - A ‘contemporary’ éclair—pretty, fruity, and delicate.   - A 90s funfetti macaron with peach whipped ganache.   - A playful take on the Black Forest Gateau rounds out the celebration. The Sheraton Grand Hotel & Spa’s 40th Anniversary Afternoon Tea is a journey through time, thoughtfully curated to honour four decades of culinary evolution. From retro prawn cocktails to playful entremets, each bite tells a story.  Available Friday to Sunday, 1pm to 4pm, the Afternoon Tea is priced at £59 per person.