The Tollhouse has unveiled a refreshed line‑up of seasonal menus, introducing updated lunch offerings, an expanded prix fixe, and a renewed Sunday roast service. The move marks a deliberate push to strengthen neighbourhood dining options while spotlighting producers from Edinburgh, Fife, the Borders and surrounding regions. Weekday Lunch Gets a Revamp One of the most notable changes is the updated weekday lunch menu, now running Monday to Friday from midday until 3pm. The restaurant has set new pricing at £24.50 for two courses or £31.50 for three, with tea or coffee included. The Tollhouse says the adjustment aims to make midday dining more appealing to office workers and local residents seeking value‑led options. Extended Prix Fixe Offering The prix fixe menu has been expanded to cover Monday to Thursday until 8.30pm, and Fridays and Saturdays until 6pm. Priced at £24.50, the menu features dishes such as moules frites, coffee‑roasted beetroot, pork and black pudding terrine, chicken thigh with roast garlic aioli, vegan ceviche, and a squid, courgette and turmeric stew. According to the restaurant, demand for “high‑quality, great‑value dining” has driven the decision to widen availability. Sunday Roast Returns — In Limited Quantities The Tollhouse’s Sunday roast also returns, offered in limited numbers and available as part of the prix fixe for a small supplement. Dessert options include Burnt Basque cheesecake, chocolate mousse and George Mewes cheese, reinforcing the venue’s commitment to local suppliers. With the new menus now in place, The Tollhouse is positioning itself as a reliable destination for relaxed, seasonal dining — and one that continues to emphasise local sourcing and accessible pricing.

Asu, the latest culinary project from the team behind Glasgow’s much-loved Five March, is set to open at Brown’s of Leith this month. Launching on Friday 24th July, Asu will bring the vibrant flavours of Asia to The Shore in Edinburgh. Owned by restaurateur Joanna Nethery, Asu is her latest venture, which will boast a menu of fresh and exciting Asian-inspired dishes. The menus and kitchen team will be led by Five March’s executive chef, David Cleary, who previously headed up the Michelin Bib Gourmand Vietnamese restaurant, Hanoi Bike Shop, in Glasgow. The menu at Asu will include: Pho Ga - a chicken bone broth with poached chicken, rice noodles and aromatic herbs; Pho Nam - a shiitake mushroom broth with oyster mushrooms, enoki, rice noodles, and aromatic herbs; Kimchi Salad with wombok cabbage, black radish, rice cakes and sesame; and Five March favourites: Mango and Crayfish Salad with mangetout, crushed peanuts and nahm jim; their Fried Chicken Sandwich with katsu, shredded hispi and pickled ginger; and their iconic roast spuds. Founder, Joanna Nethery, says: “We can't quite express how excited we are to work with Brown’s of Leith on our latest venture, Asu. We have huge respect for the project, the people and businesses they have already brought together housed within the former George Brown & Sons building, and their ever-ambitious plans to grow and develop. To be a part of such an incredible journey is very humbling and we're going to grab the opportunity with both hands. We can't wait to bring a taste of Asia and a touch of Five March to The Shore.” Gunnar Groves-Raines, Creative Director of Brown’s of Leith, added: “Since its inception, our ambition for Brown’s of Leith has been to create a place where exceptional independent businesses strengthen one another, and where food, culture and creativity are deeply intertwined. Five March have earned an outstanding reputation in Glasgow where they’ve built a loyal community around generous hospitality and beautifully considered food. We’re incredibly proud that Joanna and the team have chosen Brown’s of Leith as the home of Asu in Edinburgh. “Alongside Haze, Shrimpwreck and Civerinos, Asu further establishes Brown’s as a destination defined by quality, authenticity and independent spirit. The fact that they’re launching at the same time as Grid Iron transforms our new space, The Foundry, with Mayflies, and Le Kilt brings new energy to the first floor, makes this feel like a particularly exciting moment - not only for Brown’s, but for Leith’s growing reputation as one of Scotland’s most dynamic cultural and culinary destinations.” Representing a major step in the regeneration of the area, Brown’s of Leith launched in late 2025 and exists within the historic George Brown & Sons Engineering Works on The Shore. The development comes after the engineering firm vacated the building in 2024, when the management of the building was taken on by the design hub Custom Lane under the creative direction of Gunnar Groves-Raines. Opening hours Brown’s of Leith is open Thursday - Sunday from 9am-10pm. During the Edinburgh Fringe Festival, from the 10th - 31st August, opening hours will be extended as follows: Monday: 3pm - 10pm Tuesday: closed Wednesday: 3pm - 10pm Thursday to Sunday: 9am - 10pm Brown’s of Leith, 4-6 Shore, Leith, Edinburgh

Amorino, the luxury Italian gelato brand, announced that its first Scottish venue would open in the heart of Edinburgh’s Old Town on Friday 17 July 2026. After much anticipation, the new venue opened its doors at 12pm at 27 North Bridge, just steps away from the city’s iconic Royal Mile. The launch marked a significant milestone in the brand’s UK expansion, bringing its internationally renowned gelato experience to Scotland for the first time. The Edinburgh opening drew strong interest, reflecting the brand’s growing popularity as it continues expanding across major regional destinations including London, Birmingham, Bristol and Newcastle. The launch became Amorino’s 360th site worldwide and its 45th in the UK since entering the market in 2009. Renowned for its handcrafted flower‑shaped petal gelato, the Edinburgh venue began serving the brand’s full menu, featuring popular flavours such as tiramisú, cremino, stracciatella and amarena, alongside a rotating selection of seasonal offerings. Leandro Crolla, Director of Vittoria Hospitality Group, said: “Bringing Amorino to Scotland marked a really exciting new chapter for us as a family. We looked forward to introducing the people of Edinburgh to authentic Italian gelato this summer, and creating a space that locals and visitors alike could enjoy.” The Edinburgh opening forms part of the Vittoria Hospitality Group’s wider portfolio, led by the Crolla family, which includes Divino, Vittoria on the Walk, Vittoria on the Bridge, Taste of Italy, Brunswick Book Club, Bertie’s Proper Fish & Chips, and Landy’s, reinforcing its long‑standing presence in Scotland’s hospitality sector. Amorino opened at 27 North Bridge, Edinburgh, EH1 1SB at 12pm on Friday 17 July.

My youngest daughter sits at the table. She is approaching middle age. Well, all three are! There is a plate of pasta before her… pappardelle, wonderful luscious ribbons, folding soft, enfolding and yielding. This pasta must surely be the king or queen of the pasta world; a pasta that is reliable and substantial; a pasta with presence which distinguishes itself at any gathering; demands attention; and a pasta which is never eaten al dente should that be your choice, though never mine. For south of Rome which is where we originate from, we like all our pasta cooked through. In and hungry from the potato fields of Viticuso, that beautiful hamlet about 40miles up and over the hills from Cassino…having laboured, a family waits to be fed; or in for a quick break from the shop counter in Leith where many Italian families initially made homes; from the Gaggia coffee machine, the ice cream freezer, the chip range in Portobello or the Grassmarket, people need to eat. Pappardelle in my home is served in a rich, velvety clinging ragú, quaffable, spreadable and definitely spoonable; try (even as it cooks), gathering its tomatoey traces from the pot’s rim with a chunk of bread. This ragú is made from salsicce piccanti, spicy pork sausages, and has been cooking for four or five hours, usually the day before it is needed. This allows the flavours to develop. Here in Scotland, though never when in Italy or Greece where the sun has blessed all that grows, I have learned to help my tomatoes along by adding tomato purée and a tin or two of polpo di pomodoro for the sweetness they lack. So my sugo consists of 20-25 soft, thin-skinned extra large tomatoes; 4-5 cloves of minced garlic, a tablespoon or two of tomato purée and a tin or two of polpa di pomodoro, the tins rinsed with warm water; in addition, a teaspoon or maybe more of sugar; a hint of fresh chilli and some smoked paprika. The salsicce are added about 20-25 minutes before serving, having previously been browned. This is a recipe which has evolved over years. You may also find that you have enough to store for another time. Though this is rarely the case! My daughter has learned the art of slow, slow cooking her sugo from me. What she is unaware of, and it is probably of little interest too I think, as she returns again and again to the platter in front of her, is that the sugo has been handed down: from my Grandma, her great grandmother, who came to Scotland in 1913 aged 25; then to my mother…both of them entrepreneurs and shopowners; and then to me and to my daughters. This is sugo in motion, evolving with each generation; a sugo recipe of its time and its place; and a recipe now passed on. I am not entirely convinced however, that secretly, hot honey, the toast of London’s Peckham, London Fields’ foodie markets, may not represent a new addition in my children’s home to what I already consider to be tomato perfection. La Cucina Povera: The Food That Walked to Scotland Asma Khan, Indian born British restaurateur of an all-female immigrant kitchen, culinary activist, is hugely outspoken on the politics of food, how politics shapes what and how we eat. The Italian Risorgimento or Unification, an enormous, radical unsettling with enormous consequences, proud for some, devastating for others…often violent…creating a stark economic divide between the North and Central Italy and the South and Italy’s islands and between the 1890s and the 1920s, a first wave, my grandparents included who came in 1913, of emigration. While most of the country was in the midst of rapid industrialisation and growth, the South, its economy still agrarian, struggled to survive. The few, precious resources that families had, were carefully stored, preserved and skilfully adapted, to keep families nourished and healthy: hence la cucina povera. Fruttivendelo Edinburgh It was this proud food tradition, la cucina povera, this background, that accompanied those many families as they made their way, successively over decades, sometimes mainly on foot to Scotland and elsewhere; it was this tradition, our tradition, staunchly upheld by the mammas, sisters, wives and nonnas, even as Italian families flourished economically, as they slowly integrated and became sewn into Scottish life, that represented the non-negotiable bedrock of italian home life in Scotland. Amidst striving and opportunity, achievement and education, lives lived in the public eye, in private and intimate spheres, food and its language, practices around it, the culture, values and beliefs associated with it, were the reliable, reassuring family anchor; the solid footing on which they slowly advanced. Food has been too a quiet, constant comforting assertion of identity, especially when times were hard. And this business, the business of food was certainly, whatever else was required of them, the sole preserve of women. It was not uncommon for a family as mine did, to live above their businesses; or in the “back shop”. Families ate there, negotiated and did business there; argued there. They met with other Italians; and the women, mothers, managers of staff and stock, moving between counter, cash machine and cooker. In those familiar back shops, there was always a sugo bubbling, maybe a minestra, a glass of wine, a small liqueur, a slice of prosciutto or frittata. Every visitor, expected or not, needs fed. Communities grew, expanded, spread and eventually rooted. The Women Who Held Everything Together Despite the shock of war, sons, grandfathers, mild hardworking shopkeepers… fascists only in name perhaps, taken in whatever they stood up in; interned for years, the mob violence and destruction of the shops that provided families with a hard-won living; the loss of 443 men and boys drowned on the over loaded, unmarked, barb- wired Arandora Star in WW2; many individuals have excelled. Prime in their field they bring diversity, a new way of seeing things, to the arts, business, and the professions. They were mainly raised by brave mothers, those hardy, wise women, some with no language or literacy even in their own language, like my own Grandmother. And they grew up with the ever-present traditions of Sunday Mass and pasta; fed on a sugo ben stagionata, elevated sometimes by a slow cooked chicken; a hunk of cheap beef…silverside, hough or shank; cooked low and slow, the sauce aromatic and earthy. Or when times were hard, the leftovers turned magically into a glorious 12 egg frittata. Use 10-15 thin skinned tomatoes for sugo And Now, My Daughter What my daughter does know of that history is the key role of food in any family or gathering of friends. She knows that food is not bought ready-made, it is not assembled, but irrespective of all the other demands of life, food is fresh, carefully selected, prepared and lovingly tended on the stove. Along with the fierce work ethic of her origins, the openness, regard and respect for other ways of life and cultures this would be her legacy. A major gift from her ancestry is too, the key role of women, the example of their consistent strength, courage and forbearance in hard times, in times of war and oppression; times when being suddenly referred to as enemy and alien required the super-skills of acceptance of fate and chance despite the losses; of generosity of heart, of likeability, of perseverance; of eternal hope and a belief that things would get better. That there is good in everyone. She needs to understand is that through their ministering and charm, abilities to work alongside, their persuasiveness, ingenuity, as well as new found entrepreneurship and business acumen, their reinstating in the streets and their local neighbourhoods, a wave of huge respect and love… love once more for the “italian woman in the chippy” and the “italian man’s frothy coffee”. The Italian community of today owes much of its standing to them. Most of all, through all of our history as incomers to Scotland, food as survival, food as negotiation, as dialogue, food as celebration, as intimacy and family, as love of friends and neighbours and anyone who had less, was our reliable unfailing heartbeat; a heart stoically carried by our mothers, grandmothers and great grandmothers before them. Up until very recently, no one knew what the word sugo meant. It had to be explained. There is even a restaurant chain now, by that name: Sugo Pasta in Glasgow’s Mitchell Street. We have come a long way. My daughter eats with relish. And it is with enormous pride that we enjoy and share that very simple dish of pappardelle al sugo with you. A Simple Sugo 10-15 extra large, thin-skinned over ripe tomatoes 3/4 cloves of garlic 1 tin of chopped tomatoes or polpo di pomodoro 1 tbsp of tomato purée Enough vegetable stock to loosen and add flavour to the mix in the pot I teaspoon of sugar 1/2 teaspoon of smoked paprika Scant scattering of dried chilli flakes Salt and pepper to taste Start by peeling the tomatoes and then roughly chopping them Chop and mince the garlic. Into a large pot, pour enough olive oil to just cover the base and add the garlic. When it has taken on a little colour, add the tomato purée. Let it toast for a minute then add the fresh tomatoes. Stir the contents of the pot well and then pour in the chopped tomatoes or polpo from the tin. Wash out the tin with hot water, add the tomato water to the pot, together with the stock. Give a good stir. This is the time to add the sugar and any other flavours you may fancy. My choice is paprika… smoked. Some traditional cooks add fruit…but omit the sugar. Cook the sugo on a very low heat for a minimum of 2 hours or until the colour changes from bright red to a brown red and the sauce is velvety. Leave overnight. It will keep in the fridge for a week in an airtight container. When you are serving the pasta, add a few tablespoonfuls of the pasta water to the sauce. Rinse your pasta with a touch of olive oil and enough of the sauce to give colour. Place your pasta in a mound on a flat serving dish and top with the remainder of the sauce. This sauce will work with any pasta but we love it with pappardelle, paccheri, strozzapreti and orecchiette. Every pasta has its perfect sauce pairing.

One of Edinburgh’s most popular neighbourhood cocktail bars is shaking things up with a £100,000 interior makeover in time for this year’s Fringe Festival. Since opening its doors in 2012, The Blackbird on Leven Street in Tollcross has established itself as one of the capital’s most popular independent food and drink venues. Located just two minutes from King’s Theatre in a lively hub for culture, dining, and shopping, The Blackbird is also home to a unique beer garden terrace, which offers a green urban oasis on warm summer evenings during the Festival and throughout the year. An interior transformation is now underway at The Blackbird to give the venue a contemporary new look, with mid-century plaster pink, terracotta and blue-green colour drenching, coupled with internal tiling, contemporary globe lighting and pop art touches. Expect banquette seating for larger groups and a new wider bar for dining and cocktails. This makeover marks the beginning of a series of developments planned over the course of 2026, with stage two taking place later this year. Bartenders at The Blackbird have created a new summer cocktail menu as part of the summer glow-up, including ‘Joggling Board’ made with rum, orange liqueur, sweet Italian vermouth, grapefruit and turmeric; and ‘Kingston Dove’ made with tequila, guava, pineapple, lime and sparkling water. There is also a new frozen house Martini, new zero proof cocktails and zero proof beers and ciders. Highlights of The Blackbird’s new all-day summer food menu will include whole burrata with honeydew melon salsa and prosciutto crisps; and pork belly with curried cauliflower, green apple and honey. The staff favourite is fried chicken with house peach hot sauce and fermented pineapple relish, as well as new vegan dishes, including the house ‘Spa Salad’ made with broccoli, strawberry, avocado, chickpeas and kale. Following its makeover, The Blackbird will re-open its doors to local neighbourhood customers and visitors from mid-July with an opening party to be announced on social media at www.instagram.com/theblackbirdedinburgh Colin Church, managing director and co-owner of the Edinburgh-based bar operator and special events company, Big Red Teapot, which runs The Blackbird, said: “We’ve been making memories and serving happiness at The Blackbird since 2012 with an ever-changing cocktail offer, fantastic food and popular beer garden. “We’re now gearing up to elevate the customer experience even further this summer with an exciting new interior makeover and menus in time for the Festival. “We can’t wait to unveil our new look to local neighbourhood customers, as well as welcoming new visitors and festival goers this summer and beyond.” The Blackbird is supporting a number of local businesses as part of its makeover project, including Edinburgh-based hospitality design studio, Significant Others, whose client portfolio features the Vittoria Group and The Keelson on the Shore in Leith. Other local contractors supporting The Blackbird’s makeover include a local sign writer and vinyl artist, as well as a team of local tradespeople who have been championed by The Blackbird for years as part of other projects. The Tollcross venue supports 20 local full time and part time hospitality jobs, including kitchen and front of house. Open 7 days a week from 12pm until late, The Blackbird is located at 37-39 Leven Street, Edinburgh.

The Scottish Government’s proposal to introduce statutory caps on essential food items has sparked contentious debate around Scotland’s fragile food infrastructure. Ministers argue that intervention is needed to protect households from rising costs. Retailers warn of distortion and disruption. And somewhere between the political noise and the economic modelling, deeper issues emerge around Scotland’s food systems and supply chains. Many stakeholders have already questioned the policy’s feasibility. The Scottish Retail Consortium has dismissed the idea as a “potty gimmick”, while the Scottish Grocers’ Federation warns it could damage small shops and distort competition. Analysts (including the Institute for Fiscal Studies, which warns that "price controls are a blunt tool that risks reducing availability and shifting costs elsewhere in the system", describe the proposal as economically risky and legally fragile. Constitutional hurdles add further complexity. Experts highlight potential conflicts with the UK Internal Market Act, which protects pricing freedoms and non‑discrimination across borders. A policy that may not survive legal scrutiny cannot be considered structurally robust; it risks becoming political theatre rather than meaningful reform. There is still no published detail on how items would be selected, how caps would be calculated, how enforcement would work, how nutritional value would be protected, how small retailers would be supported. Under mutual‑recognition rules, uncapped English goods — often cheaper due to scale — must be allowed onto Scottish shelves, leaving Scottish producers affected by the cap and at a competitive disadvantage. Supermarkets already use staples as loss leaders Yet despite these concerns, the proposal has appealed to voters. The framing is seductive: ordinary families need cheaper staples during a cost‑of‑living crisis. But does this argument withstand scrutiny? What, in practice, would price caps actually change? Supermarkets already use staples as loss leaders — cheap bread, milk, eggs and pasta designed to attract custom. They can absorb these costs because they sell thousands of other products. In my local Tesco, the price of Lavazza coffee appears to have doubled in a year, yet a loaf of bread, eggs or cheddar has risen far less dramatically. Supermarkets can carry the difference. Small producers cannot. Price caps compress supermarket margins, and when margins tighten, retailers respond in predictable ways: they squeeze wholesale prices, reduce shelf space for premium or local goods, favour cheaper imports, consolidate supply chains and cut back on Scottish‑provenance ranges. Even large local producers are vulnerable — recent margin squeezes saw supermarkets reduce listings of Graham’s Scottish dairy lines and shift towards cheaper imports (The Courier reported that Aldi had “ended its 14-year supply arrangement with Graham’s Family Dairy”) and moved the contract to Müller showing how quickly Scottish suppliers come under pressure when retailers tighten costs. This raises a critical question: what happens to Scotland’s local food economy if supermarkets are forced to cut costs further? As imports rise and local ranges shrink, Scotland’s food economy contracts, leaving fewer Scottish products, weaker competition, greater exposure to global price shocks and more fragile supply chains. And once a local producer disappears, it rarely returns. Scotland’s small abattoirs are a stark example: when facilities in Orkney, Lochaber and Ayrshire closed, the networks around them dissolved — and none have been rebuilt. And here is the rub. The people most vulnerable to those shocks are not middle‑class consumers buying farmhouse cheese. They are households who shop in supermarkets — yet whose food security still depends on the stability Scottish producers bring to the wider supply chain. These families are least able to withstand policy‑driven disruption. I renewed by veg box subscription as soon as covid hit, it was food security. The familiar refrain is that small producers “charge more anyway”, and defending them is a middle‑class indulgence when most families need cheaper staples. But this misunderstands how Scotland’s food system works — and who stands to lose most if the policy proceeds. A 45p supermarket loaf is not the same product as a handmade sourdough from a bakery in Fife. A supermarket cheddar is not the same as a Mull farmhouse cheese. Small producers charge more because they operate on a fundamentally different model: smaller volumes, higher labour costs, Scottish ingredients, higher welfare standards, shorter supply chains and local distribution. They do not compete with supermarket staples, and they never have. So, while the claim that “small producers charge more” is possibly true, it is irrelevant to the mechanics of a price cap aimed at mass‑market essentials. Yet the consequences will not be confined to supermarket basics. Small producers do not need to sell capped items to feel the pressure. They simply need to exist in a retail ecosystem where supermarkets dominate. When the largest players adjust their commercial strategies, the shockwaves travel far beyond the aisles where the capped items sit. Local supply chains are often dismissed as expensive, but that assumption collapses under scrutiny. When food travels thousands of miles, it accumulates costs at every stage: transport, cold‑chain storage, packaging, compliance and the margins of multiple intermediaries. A tomato grown in Spain and shipped to Scotland carries all of those hidden expenses. A tomato grown in Fife and sold in Fife does not. Shorter supply chains reduce waste, lower transport costs and keep more value in the hands of producers rather than logistics companies. The idea that local food is inherently “posh” is a narrative shaped by supermarket economics, not reality. Local supply chains can deliver cheaper, more predictable food supplies and are less exposed to global volatility. When Scotland relies heavily on imports, it becomes a player in a global market. When Scotland strengthens its own supply chains, it becomes more self‑determining — and that resilience benefits low‑income households most. This is the real irony of the proposed price cap. By tightening supermarket margins and pushing retailers towards cheaper imports, it risks weakening the very local supply chains that could make Scottish food more affordable in the long term. A policy designed to help working‑class families may end up undermining the systems that keep their food stable, accessible and close to home. The uncomfortable truth is that Scotland lacks the infrastructure that would allow local supply chains to deliver affordable staples at scale. Farm shops are expensive not because local food must be expensive, but because Scotland has never built the processing, distribution and logistics systems that make local production competitive. If the Scottish Government wanted local food to be affordable, it would need to invest in the missing architecture of a functioning regional supply chain: modern processing hubs, shared distribution networks, cold‑chain facilities, regional wholesalers and procurement systems that favour Scottish produce. Denmark has done this; investment in regional processing and co‑operative distribution has made local food both affordable and accessible. Green City Wholefoods is one of the very few examples in Scotland of shared logistics and co‑operative distribution operating at scale — it’s the exception that proves the wider infrastructure gap. An example of local food infrastructure Food security is not a quick fix. It requires long‑term policy, capital and treating food as infrastructure, not as a commodity that can be tweaked with a single lever like a price cap. If Scotland wants affordable local food, it must build the system that makes affordable local food possible. Realpolitik matters here. If the Scottish Government is not going to invest in the system that would make local food cheaper, then it must at least avoid policies that make the existing situation worse. A price cap that tightens supermarket margins and pushes retailers further towards imports does exactly that. It entrenches the dominance of global supply chains and weakens the fragile local networks Scotland does have. Families are struggling, but that is not a case for a policy that could make their situation worse tomorrow. It is a case for measures that genuinely improve affordability — and to the government’s credit, many effective short‑term interventions are already in place: expanded income support, stronger free school meals, investment in community food initiatives and targeted programmes for families under pressure. These help households without destabilising the wider system. Scotland does not need headline‑driven price interventions; it needs a structural shift in how food is funded and delivered. If ministers want long‑term affordability, they must redirect investment towards the missing architecture of regional food infrastructure that allows Scottish producers to compete at scale. Meanwhile, price caps remain a distraction that risks weakening the very networks households rely on for stable, affordable food.

Edinburgh’s cocktail scene has a new summer initiative as Signature Group launches the city’s first Daiquiri Dash, a month‑long celebration of rum, creativity and customer‑led ideas. Running 1–31 July, the Dash brings together five standout bars across the capital in partnership with Angostura Rum, each serving its own £10 signature daiquiri to mark National Daiquiri Day on 19 July. The concept comes from Emma Hazzard, a cocktail lover and marathon runner from East Lothian, who was inspired after completing Signature’s Margarita Mile earlier this year. She pitched a daiquiri‑themed trail for summer — and Signature Group didn’t just say yes, they handed her the reins. Emma selected her five favourite bars to feature: Cold Town House, Copper Blossom, The Boozy Cow, Element, and The Basement. Each venue has created a bespoke daiquiri and Mrs Bite’s companion Liz noted how each cocktail reflected the personality of its venue, from Cold Town House’s sunny rooftop ambience to Copper Blossom's floral finesse. Two cocktails stood out as clear favourites for us: The Basement’s Godfather Part II, a perfectly balanced, silky banana concoction that paired beautifully with spicy Mexican dishes; and The Boozy Cow’s Peaches ’n’ Cream, a surprise hit. With its dive‑bar energy and sophisticated‑but‑unpretentious take on an ice‑cream soda, it delivered fun and taste. Staff across all five venues deserve praise too. Every stop offered the same efficient, super‑friendly service we’ve come to expect from Nic Wood's Signature Group — a reminder that great hospitality is as essential as great cocktails. If we were to offer two small critiques, Cold Town House’s serve leaned a little syrupy for our tastes — though the food was outstanding (10/10 for my mortadella, burrata, pistachio, pecan pesto and rocket ciabatta — a steal at £12.50). Element’s Yuzu‑Lychee Blossom was slightly heavy on the yuzu; the balance was a touch off, but the presentation was absolutely stunning. With lively venues, creative cocktails and a playful Strava challenge, the Daiquiri Dash gives Edinburgh a fresh, way to sip, stroll and celebrate summer.

A new independent cheese store is set to open its doors to customers on Edinburgh’s Broughton Street Saturday 1st August. ‘The Big Cheese’ will initially stock over 50 carefully selected varieties of fine cheese from around Scotland, the rest of the UK and Europe. Around half of the cheeses at ‘The Big Cheese’ are not currently available to buy from any of Edinburgh's other speciality cheese shops. Unique varieties are smoked over whisky barrel chips, washed in red wine or brandy, or coated with garlic, herbs or chilli. Classic varieties include Isle of Mull cheddar, Gubbeen farmhouse cheese, and Parmesan, as well as Gorgonzola soft enough to serve with an ice cream scoop. Seasonal cheeses will also be available throughout the year, alongside a range of complementary products, including crackers, chutney, olives, wine, and cheese books. A bespoke, quartz-top serving counter, ‘The Cheese Board’ will take centre stage in the middle of the store, where customers will have their cheese selection cut and wrapped. Customers will also receive expert advice on choosing the perfect cheese to suit personal tastes and all occasions. Ongoing tasting events will also be staged at the new Broughton Street store to help enhance the customer experience and introduce Edinburgh’s cheese lovers to new and unique varieties. Following a 25-year-corporate career in London and Edinburgh, former commercial director and consultant, Neil Cunningham, is taking the plunge to open ‘The Big Cheese’ as his first independent business. With support from his husband Nick Gulliver, Neil now plans to follow his passion and make ‘The Big Cheese’ more than just an artisan cheese store in the east side of the New Town. His vision is to create a more relaxed and personal customer experience that will encourage people to explore the world of cheese, and be more adventurous with their selections. Neil Cunningham Commenting on the launch of The Big Cheese, Neil Cunningham, said: “After 25 years working in the corporate world in London and Edinburgh, I can’t wait to launch my own independent business and nurture my passion for cheese right here in my hometown. This is the first time in my career that I feel like I’m doing something that is entirely personal and true to me. “I’m proud to be unveiling a really exceptional range of cheeses from around Scotland and further afield - many of which are not currently available to buy from any of Edinburgh's other speciality cheese shops. “I want The Big Cheese to be far more than just an artisan cheese store. I want to create a relaxed and personal customer experience and a venue that will be part of local community life in the neighbourhood I call home. "Our specially designed store will create a warm and welcoming environment for Edinburgh’s cheese lovers to discover new and unique varieties for all occasions. I also want to attract new audiences to artisan cheese for the first time.” Neil added: “The Big Cheese wouldn’t have been possible without the ongoing support of my husband, Nick. “My thanks also go to our friends Kay Bennett for her design and branding work and Ian Jow, from Jow Property Services for all the shop fitting.” The Big Cheese is creating four new jobs, including shop manager Mia Cowie. The shop is located at 27 Broughton Street at the east side of Edinburgh’s New Town, and will open Tuesday to Sunday.

A visit to Loch Leven’s Larder is always a pleasure, especially in summer when the loch sparkles and the fields around Channel Farm are alive with colour. With thoughtful cooking, home‑grown produce and a setting that celebrates the best of Fife’s farmland, this much‑loved café shows how good seasonal food can be when it’s treated with care. A visit to Loch Leven’s Larder is always a treat, but never more so than on a hot summer’s day when the loch glints in the sun and the surrounding fields — thick with pollinator‑friendly phacelia and other wildflowers — look more Provence than Kinross. This is farming country. Loch Leven’s Larder is part of a diversification project at the family‑run Channel Farm, where Emma and Rob Niven launched their farm‑to‑fork café in 2005. The farm grows an astonishing array of produce: leeks, sweetheart and savoy cabbages, carrots, broccoli, sprouts, kohlrabi, cauliflowers, beetroot, curly kale, courgettes, cavolo nero, Hispi cabbage, romanesco, pumpkins, parsnips, turnips, oats and wheat. Phew! I had already decided before arriving that I was ordering the Hispi Cabbage, albeit I was sorely tempted by the Larder Ploughman’s. The main dining room is spacious and bright, with a generous outdoor area equipped with canopies and heaters for the other 364 days of the year when Scotland isn’t roasting. Despite the heat, Mr Bite orders the Spinach, Potato and Garlic soup with home‑made croutons. It’s light, flavoursome, and — as he notes — each flavour stands out cleanly. The server also utters the magic words: cheese scone. He awards it a gracious 7 out of 10. I choose the Beetroot‑cured Smoked Salmon with horseradish cream, and beetroot, served on charcoal sourdough. The plate is a dramatic palette of black, orange, purple and white. The salmon is thickly cut, and the micro herbs scattered over both the dish, and our side of herby coleslaw are appreciated. The coleslaw is deliciously balanced — not too tangy, not too creamy, just right. These starters give me confidence that the kitchen treats its home‑grown vegetables with the respect they deserve. The thoughtful use of herbs and micro greens seals it. So, I stick to my plan: Hispi Cabbage it is. The beauty arrives roasted, charred, buttery and sweet, finished with a fresh, herby yoghurt dressing. Our server tells us staff tasted all the dishes during a recent training day for the introduction of the new seasonal menu — a smart move that pays off, as every question is answered without the dreaded “I’ll just check with the kitchen.” Mr Bite’s Scotch Lamb and Mint Burger is substantial yet surprisingly light, with lean meat and no greasiness. A canoe-shaped gherkin sits on top of the bun and there are fries of course. Dessert is a bridge too far, and I’m keen to wander the gardens and shop while I digest. We do, however, snag a doggy bag containing the excellent coleslaw and two Pastel de Natas for later. There is a chalkboard listing sweet Scottish treats like filled fudge doughnut and empire biscuits as well as lemon drizzle cake and Black Forest gateau. The food market yields a pleasing haul too. As folk who eat out in Edinburgh often, we’re always delighted by Fife prices — and today by the exceptional quality at Loch Leven’s Larder. The setting is idyllic: rolling farmland, the shimmering expanse of Loch Leven, and endless opportunities for outdoor activities. We’ve cycled the loch loop, kayaked, and even dabbled in amateur birdwatching. There are children’s play areas too. Loch Leven’s Larder is on your doorstep, serving dishes made from the farm’s own harvest. A reminder of how good food can be when it’s seasonal, simple and done well. Loch Leven’s Larder , Channel Farm, Kinross, KY13 9HD - 01592 841000 Open daily—check website for seasonal hours

Capetto brings a slower, sun‑drenched Italian rhythm to Howe Street, blending exceptional coffee, thoughtful plates and effortless all‑day charm in a space that feels as inviting at 8am as it does at midnight. Rosie Higgins explores. It didn't take long for Little Capo to become one of Edinburgh's most sought-after tables. Since opening in 2025, the intimate Italian small plates restaurant has earned a place in the Michelin Guide and welcomed visitors including Stanley Tucci and Jamie Oliver. Just last week, the team opened Capetto directly beneath it, an all-day café and bar that's already proving just as exciting. Open from 8am until midnight, Capetto is designed to move with the rhythm of the day. It works just as well for a quick espresso before work as it does for a leisurely lunch, an afternoon coffee date, aperitivo with friends or late night cocktails. In a city where cafés and bars often occupy separate worlds, Capetto feels refreshingly versatile. Descending the steps from Howe Street, the pace immediately softens. We make a beeline for the little window table overlooking the street, which quickly becomes my favourite seat in the room. Each table is finished with nothing more than a delicate stem of gypsophila in a simple glass bottle, a small detail that perfectly captures the understated elegance of the space. Rustic stone walls, warm lighting and a sleek central bar strike a balance between traditional Italian charm and contemporary design, while the sunken terrace outside looks destined to become one of Edinburgh's best spots for a summer drink. Coffee sits at the heart of Capetto. Alongside specialty favourites including flat whites, cold brew and expertly pulled espresso, the menu celebrates classic Italian coffee culture with drinks such as caffè con panna, caffè shakerato and, after midday, caffè corretto. The coffee itself comes from Edinburgh roastery Spaceboy Coffee, a thoughtful local partnership that complements Capetto's blend of Italian tradition and modern café culture. My mum and I can't resist ordering a caffè con panna, something we've searched out together on family holidays to Italy ever since I was little. A silky double espresso topped with rich whipped cream, it's wonderfully simple but full of nostalgia. Alongside it comes a beautifully executed flat white with velvety microfoam and a glossy crema that has me quietly geeking out. The food menu is intentionally concise but carefully considered. Breakfast offers homemade granola, seasonal frittata, biscotti and cakes, while after midday the menu shifts towards the menu shifts towards generously filled, house-made focaccia sandwiches. We order the Granola with rhubarb, macerated strawberries and cinnamon alongside the seasonal Frittata with basil, tomato, goat's cheese and crème fraîche. I'd spent the previous ten minutes insisting I wasn't hungry enough for the frittata. A few minutes later the plate is completely empty. It is light, fresh and tangy, packed with flavour without ever feeling heavy. Sometimes the simplest dishes are the ones that linger in your memory the longest. Capetto is the latest venture from the team behind Little Capo, led by acclaimed Edinburgh restaurateur Stuart McCluskey, formerly of the Bon Vivant Group, Esther Richard is the pastry chef for the day menu while Zein Ozer is sous chef for the evening one. Rather than simply recreating the restaurant upstairs, they've created something with its own identity, somewhere that feels equally suited to a morning coffee as it does an evening Negroni. What impresses me most isn't a single dish or coffee though. It is the feeling Capetto creates. It captures that slower rhythm so many of us chase on holiday, where one coffee turns into another, breakfast quietly becomes lunch, and nobody seems to be watching the clock. It's unpretentious but unmistakably stylish, offering something that feels genuinely distinctive within Edinburgh's café scene. Whether you're stopping by for a perfectly poured espresso, meeting friends over focaccia or settling in for aperitivo as the evening sets in, Capetto feels like the sort of place you'll find yourself returning to at every hour of the day. Related content: Italian Edinburgh Capetto - 26A Howe Street, Edinburgh EH3 6TG From 8am-midnight daily Instagram: @capetto.edinburgh

Many years ago, when The Tail End expanded from St Andrews to Leith Walk, Bite hosted Fish, Chips & Champagne — a night of crisp batter and cold bubbles that reminded everyone why fish and chips remains a national treasure. The Edinburgh branch is long gone but the original St Andrews institution still stands strong, and has been joined by Cromars — an eponymous chippy set up by Colin Cromar, the same mind behind The Tail End. Colin comes from Anstruther and worked in its famous Anstruther Fish Bar for 20 years. Chips are in his DNA and he has said of Anstruther (in an article on Linked In): “The salty tang of fish was always in the air, coupled with the delicious waft of freshly cooked fish and chips from the many quality chip shops in the village!” The businessman William Frame approached Colin to help him set up Cromars in 2013 and the shop has twice taken home the title of Best Fish and Chips in Scotland. On a recent visit — graduation night — St Andrews was shimmering. Newly minted female graduates drifted through the streets in jewel‑toned satin dresses that caught the last of the coastal sunshine. It gave the whole town a sense of occasion and a soft hum of summer celebration. After cocktails in the superlative The Physician (where we met a real life Kay Scarpetta) my friend and I went for a Fish Supper at Cromars. One of St Andrews’ quiet strengths is its student workforce. Before they head off to esteemed careers in they help run the town’s hospitality scene with intelligence, charm and efficiency. Tonight was no exception: service was brisk, friendly and effortlessly competent. I went classic: Fish Supper with mushy peas, tartare sauce and garlic mayo. The angel-cut haddock was supremely flaky — the kind that falls apart in clean, snowy shards — and the chips were exactly as they should be: chunky, golden, unmistakably chippy chips. My benchmark for a good chippy is the batter. It should never be heavy or greasy, and this one passed with flying colours. Light, crisp and easily digested. Lesley chose the Mozzarella and Smoked Haddock Fishcakes, which she declared “a surprisingly good marriage of ingredients.” Unexpected, indulgent and very scrumptious. There’s something reassuring about returning to a place with history — both yours and the town’s — and finding it still doing what it does best. Cromars is a solid, confident chippy, and if you’re doing St Andrews properly, you finish the evening the way generations of students, locals and visiting families have done: with a slow wander to Janettas Gelateria, an equally iconic establishment, for all the same very good reasons. Related content: More Fife reviews Cromars: 1 union Steet, St Andrews, KY16 9PQ - 01334 475555 Open daily 9am-8pm

St Andrews is buzzing these days, driven by what feels like an insatiable appetite for good food and drink. The town is a lively blend of old and new: icons like Janetta’s ice‑cream parlour and Fisher & Donaldson bakery sit alongside historic pubs, while more modern arrivals such as the St Andrews Seafood Restaurant, HAAR, Clarets and The Adamson add fresh energy. Dean Banks, Roy Brett, Julie Dalton and Stefano Pieraccini are among the creative forces shaping this new chapter. We arrive on the night of a graduation ball. The streets shimmer with jewel‑coloured satin gowns as newly minted female graduates celebrate. It is a glorious sight — but we have a mission. The Physician Bar, named after John Adamson, physician and photographic pioneer, opened in 2024 under Julie Dalton. Its newest menu is a pictorial cocktail trail, each drink inspired by a landmark or tradition of St Andrews. Dalton, who also owns The Adamson and Hatch, describes it as: “A literal taste tour of St Andrews; each drink represents a different part of the town, taking guests on a journey through its history, its landmarks and its character.” Tucked down a narrow alley beside The Adamson, the bar’s indigo‑blue and burnt‑orange palette creates an immediate sense of drama. As we study the menu, our attention is stolen by The Cure — Bruichladdich Classic Laddie, lemon, honey, ginger and a swirl of dry ice — delivered theatrically to a neighbouring table with the aid of a blowtorch. We refocus however, and order The Red Gown (Beefeater Pink Gin, lemon, Nero d’Avola, vanilla) for Lesley, and a Wild Swim (Bumbu rum, honeydew, soda) for me. The former nods to traditional student attire; the latter to the Castle Sands tidal pool, where we take a bracing “wild paddle” the next morning. We also try a Doctor John, a Gunpowder, and a Blackfriar’s Ruin — our mutual favourite — a beautifully balanced mix of Beefeater gin, Cointreau, Lillet Blanc, lemon and absinthe. All the cocktails are immaculately presented in great glassware and make me eager to return and explore more of the standard menu, but the trail itself is a clever, characterful way for The Physician to showcase its mixology offering while celebrating its unique place in one of Scotland’s most storied towns. Related content: Fife reviews The Physician - 129 South Street, St Andrews, Fife, KY16 9UH, 01334 479191 Doctor John — vanilla vodka, orgeat and citrus, honouring Dr John Adamson and his pioneering calotype portrait of 1841. Hamish’s Strut — mango, rum, peach and ginger ale, celebrating Hamish McHamish, the town’s beloved feline icon. The Haunted Lady — vodka, pear, amaretto and coconut milk, echoing the ghostly tales of the cathedral ruins. Wild Swim — rum, honeydew, salt and soda, inspired by Castle Sands tidal pool. Gunpowder — Ki No Bi Sei Navy Strength gin, Suze, rhubarb and ginger shrub, nodding to the explosive history of St Andrews Castle. Red Gown — pink gin, lemon, red wine and vanilla, capturing the pageantry of student tradition. Chariots of Fire — whisky, Earl Grey, apple and rosemary, evoking the cinematic sweep of West Sands. The Swilcan Bridge — whisky, pine bitters and honey, honouring the world‑famous golfing landmark. Blackfriar’s Ruin — gin, Lillet Blanc, Cointreau, lemon and burned absinthe, a smoky tribute to hidden histories.