The Captain Darling ’s signage taken from Hamilton Place Since moving to Edinburgh almost nine years ago, I’ve been for scant few Sunday roasts – something I thought I might have done with more regularity. So, when The Captain Darling opened just up the road from us, offering a roast on its Sunday lunch menu,  I was delighted. Opening in what was Hamilton’s (and we assume named after the Blackadder  character), chef Scott Smith of Fhior fame is behind the launch of this new addition to the Stockbridge dining scene, teaming up with the Òir Group  – who also own Bodega on Leith Walk (delicious, we might add) and Lucky Yu on Broughton Road. “ I’ve always wanted to be involved in a pub,” Scott says. “I love being able to use the knowledge I’ve gained over the years and apply that to humble pub food, making sure it retains its comfort and familiarity while paying attention to the quality and details. When I was offered the opportunity to consult on this opening, I jumped at it.”  Read our full Q&A with chef Scott Smith online here .  The pub feels welcoming and friendly Walking in at lunchtime one sunny Sunday, it immediately felt welcoming. Our table was towards the back, a candle flickering on the table and water served in repurposed Lind and Lime bottles. I’m always pleased to find South African wine on the list – in this case, an Aloe Tree chenin blanc from Simonsvlei Winery in Paarl.  My Dry-Aged Sirloin Roast Beef plus all the trimmings, including roast potatoes, was, in a word, delicious. A pleasant surprise was the vivid green Tenderstem broccoli, which was cooked over coals and charred to finish, and consequently tasty to boot.  Andrew, my fiancé, tried the Porchetta, with two rounds of meat, plus crunchy crackling and – his addition – baked cauliflower cheese, Connage Gouda, Isle of Mull cheddar and mustard. His succinct summary is “simple and well worth the money”, which ties in with Scott’s aim to provide “ humble, uncomplicated and comforting” food. We should add that the service was flawless, with the waitress offering to take our photo of us after seeing me wandering about taking snaps on my phone. My Sunday roast outings are certainly going to become more regular now. Also try, in no particular order Sticky toffee pudding, butterscotch sauce and Mackie’s vanilla ice cream A dry vodka martini And on our list, too, basically anything from the main menu Contact details 16 to 18 Hamilton Place, Edinburgh EH3 5AU 0131 563 0404 info@thecaptaindarling.com Opening hours Monday to Sunday: 10pm to 12am Photo credits: Alix McIntosh ; Kirsty Wilkins; Andrew Parish

The view from reception St. Fillans is a picturesque village in Perthshire, a few miles west of Comrie. It sits at the edge of Loch Earn, as does this relaxed hotel, recognised for its wine tastings and fine dining.  The AA awarded Achray House Hotel  a 4* Gold Restaurant with Rooms in August 2024, and it retained 2AA Rosettes  for another year. When we arrive for an overnight stay, the weather is glorious, and the outside deck is brimming with folk who have just experienced a South African wine tasting. Claire, the GM, is on a journey to become a fully fledged sommelier and is rightly proud of her carefully curated wine list. Together with Laura Muirhead, Director, they aim to offer an eclectic list that focuses on female producers, where possible. It is intriguing to see wines from Georgia, Tenerife, Salento, England, Hungary and Japan! Please do not expect pedestrian choices, but go with a taste for discovery, and you will be delighted. Achray House Hotel is a very sociable place. After we check in, we grab an OSH (Old Speckled Hen) and a glass of rosé and take our place on the sundeck for a bit.  Then a wee rest, before heading to the dining room for the main event, the tasting menu and wine pairing. The menu is a snip at £75 and serves what chef David Racz feels is the best produce available daily. After a couple of wines, we chat with some other diners at neighbouring tables and all agree we love this concept. Let those who know best make the decisions! David is Hungarian and worked with Roux at Greywalls and Martin Wishart, so French technique underpins the produce used in his dishes.  Pea Gazpacho - the taste of summer We start with a vibrant creamy pea gazpacho that Claire pairs with New Hall Wine Estate, Bacchus Single Estate 2023, Essex. The dish and the wine transport me to an English garden where my senses are filled with the fresh, floral, and zingy. Roasted Orkney scallop with a gentle curry sauce is complemented by Artisans Partisans, Chateau Rives-Blanques Blanquette Limoux Brut Nature 2022, Limoux, France; a sparkler full of toasty brioche.  Then comes fillet of Mackerel in a tomato broth, which is paired with Benanti Etna Rosato from Sicily; it is tricky to find a vinous match for tomatoes, but this wine works well where red fruits are balanced by acidity and minerality. Rosés are always good with fish. Lamb navarin with cavalo nero and homemade merguez is rich and delicious. I have asked for small tasters of wine, but Claire serves me a full glass of the Rugra Nivo, a 2016 Dolcetto from Monferrato, Italy, anticipating that I will want more, and she is correct. We are asked if we would like a cheese course with port before dessert, and everyone says yes. This is a cheese crowd. Interestingly, everyone gets different cheeses. I like the way they do these little unconventional things at Achray House and the variety of encourages more neighbourly chat.  By the time we are served green tea ice cream with dark chocolate crisps, teeny cubs of fudge, we are all swapping stories of mis-spent youth. It’s a laugh!  My bed is like a giant marshmallow, and I sleep well. Breakfast is Full Scottish and Eggs Benedict Royal with fresh, homemade mayonnaise. Bravo!  Many of the couples we meet are from the central belt and are taking advantage of the memberships scheme that Achray House Hotel operates. Take out a membership for £195, and you only pay for dinner and drinks when you book your stay in advance.  A fellow diner talks of the Autumn colours and how in winter all is white and folk break the ice to swim in the loch.  Ice breaking extends to the hospitality of this boutique hotel, where Laura, Claire and David make you feel right at home.

Since opening in 2017, the Ivy on the Square has brought a touch of metropolitan glamour to the capital. Inside this polished brasserie, overlooking St Andrews Square, plush Art Deco interiors mix with nods to Scottish heritage. Before its Scottish debut, The Ivy in London was famed for its star-studded clientele, with none more iconic than the late Princess Diana. This original Ivy was opened in 1917 in London's West End. This August, The Ivy on the Square is unveiling a limited-edition “Taste of Scotland” menu, designed to dazzle Fringe Festival visitors, lovers of late summer dining, and anyone with a taste for refined local flavours. Priced at £24.95 for two courses or £30.95 for three, it’s a luxurious experience with a Highland twist. Even a piper periodically serenades us when we visit. The menu is paired with a curated selection of Scotch whisky-based cocktails, featuring beloved names like Johnnie Walker Black Label, Singleton 12-Year-Old, Talisker 10-Year-Old, and Johnnie Walker Gold Label. To start, we devoured Oatmeal-Rolled Lathallan Haggis Bon Bons, served with rich malt whisky and wholegrain mustard mayonnaise, and Zucchini Fritti 8.25 with lemon, chilli and mint yogurt. Then I had Twice-Baked Gratinated Cheese Soufflé, made with Strathdon Blue Cheese from Tain - utterly indulgent and irresistible. For the main course, the Grilled Sea Bass was a standout: served with Shetland mussel orzo and a chorizo minestrone, all brought together with a delicate saffron velouté. The orzo is pure oozy comfort food, making a bed for a very impressive fish. For dessert, I have the Laphroaig Whisky Crème Brûlée, paired with Perthshire lavender sugar shortbread, flawlessly executed. But next time, I might be tempted by the Golden Cranachan Bombe—a melting chocolate dome filled with vanilla ice cream and raspberries, finished tableside with a warm Scottish heather honey and whisky cream sauce. Curated to complement the flavours of the Taste of Scotland starters, mains and desserts, the cocktails include the: Dundee Spritz, which heroes Johnnie Walker Black Label, with crème de apricot and a tangy Dundee marmalade, with hints of lemon and topped with soda and Prosecco. The Cranachan Highball sees Singleton 12-year-old and Talisker 10-year-old whiskies blended with apple and topped with ginger ale. The perfect after-dinner tipple, the Caledonian Coffee seamlessly combines Johnnie Walker Gold Label with coffee liqueur, coffee and Caledonian cream. A selection of Scotch whiskies is available for guests who are looking for something neat, with a splash of water or served long in a highball. With such a thoughtfully crafted menu, elegant surroundings, warm and attentive service, and an inviting price point, my advice is simple: book now.

Scotland entered 772 products The world’s most trusted food and drink accreditation scheme announces its latest annual results Today, 29 July, the Guild of Fine Food has released the results for Great Taste 2025. This year saw a record number of entries, with 14,340 products being submitted from 110 countries globally. Scotland entered 772 products, 310 of which received awards, 214 x 1-star, 80 x 2-star and 16 x 3-star. Amongst the Scottish entries were: - Great Taste 2025 3-star: Elrick Log from Errington Cheese Limited - Great Taste 2025 2-star: Haze Halo from 71 Brewing Ltd - Great Taste 2025 1-star: Garlic & Pear Chilli Jelly from Allans Chilli Products Great Taste is recognised as the most influential food and drink accreditation scheme in the world, not only because it was established over 30 years ago, but also for the robustness of its multi-layered review process. The judging panel of over 500 industry experts, including chefs, critics, food technologists, retailers, food writers and other specialists, pored over each product for over 110 days. Every entry is judged on its merit as a standalone product and tasted completely blind. There is no packaging to give away provenance, no hint of who has made it, just a factual description provided by the producer as guidance. The judges consider flavour first and foremost, followed by appearance, aroma, texture and mouthfeel before it is determined whether the product warrants one of the famous black and gold seals of approval. In total, 39.6% (5,680) of entries received an accolade. There were 3,899 1-star awards, 1,508 2-stars, and only 273 products (1.9% of all entrants) received the coveted Great Taste 2025 3-star award. Written evaluation from the judges is shared with the producers, regardless of how the product has scored, meaning that even if there is room for improvement, constructive feedback can help start that journey. There were several new locales in this year’s cohort, including Algeria, Belize, East Timor, Kyrgyzstan, Myanmar, Rwanda, Serbia, Seychelles, Trinidad & Tobago, Turkmenistan and Zimbabwe. John Farrand, managing director of the Guild of Fine Food, comments: “Great Taste continues to play its part in international food & drink diplomacy. Whilst the world is in slight chaos, barriers continue to be broken down as our experts assess entries from over 100 countries. Global trends will become more apparent, but rest assured amongst the list of winners on our directory, you’ll find ingredients and products that should inform your menu, help stock the shelves in store or be a firm favourite in your kitchen cabinet.” The products awarded a Great Taste 2025 3-star were entered into a further round of judging to establish nominations for the Golden Fork trophies, which means they are considered amongst the best in the world. The Golden Forks will be announced at Battersea Arts Centre, London, on 9 Septembe, when the Supreme Champion product for this year will also be revealed. Nominations for the Great Taste Golden Fork from Scotland include: - Hot Smoked Mackerel Fillets from East Neuk Kilnhouse - Dark Chocolate with Black Cherry from Ocelot Craft Chocolate - Single Glen Scottish Heather Honey from Wainwright's Bee Farm The Golden Fork from Scotland is sponsored by Scotland Food & Drink ( www.foodanddrink.scot ).

Chef Dean Banks launches revamped restaurant at the iconic Caledonian Hotel, Edinburgh In response to changing consumer demands, Chef Dean Banks has relaunched his signature restaurant in the historic Caledonian Hotel on Princes Street, Edinburgh, launching 1925 at Pompadour  Wednesday 23 July.   The new offering will provide diners with a delicious a la carte menu in the heart of the city that showcases the best of local produce, across land and sea. 1925 at Pompadour opens following a change in consumer desires away from multi-course tasting menus to a more accessible dining option that has flavour and creativity at its heart.    Located in the West End, diners can enjoy the new menu while taking in stunning views of Edinburgh Castle and learning all about the local suppliers Chef Dean Banks works with to create his renowned dishes.    To celebrate the launch of 1925 at Pompadour, diners will receive 50% off food between Wednesday 23 July and Wednesday 30 July, providing an opportunity to sample the new dishes and explore the revamped restaurant.   Featuring fresh, local, produce, seafood lovers can sample Dean’s signature lobster thermidor, Orkney hand dived scallops with vadouvan carrot, or champagne baked market fish. Diners can also enjoy corn fed chicken with king oyster mushrooms, pomme mousseline and a madeira sauce, or smoked ricotta and egg yolk raviolo, served with leeks and lemon butter.   With starters from £15 and mains starting at £26, and a three-course lunch for just £39.50, 1925 at Pompadour aims to provide a premium food offering at an accessible price point in the heart of the city.    Commenting on the launch, Chef Dean Banks said: “Consumers are moving away from multi-course tasting menus, instead preferring restaurants where they can enjoy premium dishes at an accessible price point. When considering the future of Dean Banks at the Pompadour, it was important to reflect these changing consumer demands while ensuring the high quality offering we pride ourselves on remains. 1925 at Pompadour perfectly brings this together, all under the iconic setting of Edinburgh Castle, and we look forward to welcoming diners to experience this next chapter in our restaurant’s history.”   The Pompadour restaurant first opened its doors at the Caledonian Hotel, Edinburgh, in 1925, with the new restaurant named as an homage to the venue’s rich history. Restaurant 1925 at Pompadour: The Caledonian Hotel, Princes Street, Edinburgh, EH1 2AB Tel: 07401760638 The Caledonian Hotel, Princes Street, Edinburgh, EH1 2AB Tel: 074

Cranachan Teacake Badger & Co has started a new dining chapter at its famous Castle Street venue that celebrates the best local and seasonal produce.  While still focusing on the pies and elevated pub classics that have secured its success, new Head Chef Scott Campbell has revamped the restaurant’s offerings to focus more on dishes made from scratch with local provenance and seasonality, as well as adding a small plates menu to give diners greater flexibility. New Scottish supplier offerings are as diverse as Wagyu from Fife, Blackthorn sea salt from Ayr, and Highland Clava Brie. Badger & Co takes its name from one of the main characters in the classic children’s book, The Wind in the Willows by Kenneth Grahame, who was born at 32 Castle Street in 1859. The venue contains various quirky features in tribute to its namesake fairytale, as well a rather luxurious finish to the furnishings in keeping with its grand Georgian home.  To start we choose a couple of small plates: a delicious plate of Scottish Smoked Salmon with a punchy glaze of Leith-based Woven whisky, caviar, shiny crème fraiche, dill oil and focaccia crackers; and the decadent, cheesy Baked Caramelised Onion with truffle cheese fondue, crispy leeks and house focaccia. For main we select the succulent Ayrshire Pork Tomahawk with n’duja and red pepper glaze based on our server’s recommendation, and the meaty Steak and Peppercorn Pie, which gains extra taste points for being a full pie rather than just a lid of pastry, and for the delicious bone marrow gravy. From the ‘For the table’ menu, we go for chips and a delicious combo of spring cabbage with whipped feta, crispy cavalo nero and pecans, though it is to be noted that both the mains come with veg on the side already. It seems the chef has had particular fun with the dessert menu. A genius combination, steeped in nostalgia, the Cranachan Teacake contains raspberry and whisky jam, marshmallow, raspberries, rose honey and whipped crème fraiche – think a boozy, liqueur version of the Tunnocks classic. The Sticky Toffee Tea Party is equally good and an excellent example of the STP genre, with Earl Grey date puree, salted Blackthorn caramel sauce and clotted cream ice cream. With an enviable location, a warm welcome and a refreshed menu that showcases the best of Scottish produce, booking for Badger & Co is essential. As part of the Signature Group, the restaurant is also part of the Crave loyalty scheme, with frequent special offers and discounts, making that Cranachan Teacake taste all the sweeter. Badger & Co - Castle Street, Edinburgh, EH2 3HT -   www.badgerandco.com

Tomatin Something is growing deep within the peaks and forests of the Cairngorms National Park. Traditionally famed for outdoor pursuits like skiing and hillwalking, the region is developing a reputation as a foodie destination, attracting visitors looking for exceptional dining and food & drink experiences that showcase the riches of this wild and rugged land. The first stop on our road trip is Tomatin Whisky Distillery, a proudly Highland whisky, despite its Japanese ownership, though with characteristics similar to Speyside drams. Our ‘Warehouse 6’ tasting includes a guided tour through the distillery, where we learn about the use of a second fermentation to develop the fruity flavours of the whisky and the unique stills which are designed for maximum copper contact to ensure a lighter spirit. These tours can be a bit dull if you’ve done one before, but our guide is very entertaining, delivering funny anecdotes along with the facts. We then move to a corner of one of the main warehouses for a very atmospheric tasting surrounded by the barrels. Our guide takes us through the historical trends in whisky production, from the original new make spirit, to whiskies aged in cognac, tawny port and bourbon casks, finishing with the latest trend of red wine-aged single malts, and sampling cask whiskies not available in the shop. Despite the experience lasting three and a half hours, it doesn’t drag and there is lots of engagement among the group, including the opportunity to draw the whisky from the barrel ourselves, and a chance to try other whiskies in the shop/bar afterwards. The drivers are presented with a lovely gift box with the tasters to take away. Sweeny One That night, we stay in Sweeney One, highly convenient and luxurious self-catering accommodation in the heart of Aviemore, with a lavish finish and ingenious design to provide everything needed for a short stay. We particularly appreciate the contact-free check-in, so we were not tied to a particular time. Family-owned restaurant Delaney’s is just a short walk away at Sweeney Two. The bustling bistro offers a creative, modern and varied small plates menu, catering to different diets, and the friendly service characteristic of the region. The generous portions of food are beautifully presented and boast high-quality, and locally sourced ingredients, including Isle of Lewis Mussels, Loch Rannoch Smoked Meats and locally smoked sea trout. We enjoy Hoisin Marinated Bavette Steak with Asian Salad & Daikon, Isle of Lewis Mussels with Tomato & Nduja Sauce, Toasted Sourdough, and the special of Halibut in a Langoustine Bisque with Brown and White Crab Meat. Breakfast the next day is to the same high standard – we order a granola, a Continental Plate with cured meats, smoked sea trout, Scottish cheeses, toasted sourdough, butter, jam and a pastry, and an Avocado Toast with crumbled crowdie, toasted sourdough, Pico de Gallo, and poached eggs. Kinrara Gin Distillery Well fuelled, we head out for a walk around the stunning Loch Morlich (too windy for paddleboarding, unfortunately) and then onto Kinrara gin distillery for a friendly and relaxed tour through their Artist Edition gins. The distinctive bottles feature beautiful designs of Cairngorms wildlife by a local artist, and the gin itself is highly acclaimed, including the World Gin Awards 2025 best signature botanical gin award for Caper, which features ginger leaf, rosemary and lemon verbena. The botanicals are important here and many are locally foraged, including juniper, rose hips, rowan berries, heather and lemon thyme. As well as an in-depth tasting of the gins, the experience includes an exploration of different pairings to enhance the flavours of each gin. Our next stay is at the Old Manse of Blair, a five-star boutique hotel and Michelin-recommended restaurant in a stunning rural setting. The owner Anne explains that they have an ‘estate to plate’ ethos, keeping everything as homemade and local as possible. The head chef is Scott Davies, formerly of The Three Chimneys on Skye, who has developed quite a following throughout his career and made the Old Manse of Blair a foodie destination in its own right. Scott Davies - Chef at Old Manse of Blair And the food is sensational. We start with a Duck Liver Parfait, Wasted Degrees Amber & Rye Seeded Sourdough, and Heather Smoked & Oak Smoked Skye Sea Salt. Perfectly-cooked Isle of Skye Scallops next, with roe parfait, trout caviar, radish, apple and dashi butter sauce. For main, tender North Sea Cod for me with a striking combination of courgette and basil puree, jalapeno fume, dill oil and dressed crab. He raves about the Dry Aged Aberdeen Angus Beef with confit short rib, wilted lettuce, aubergine & miso, and elderberry sauce. The desserts are light and seasonal: Heather Honey Cream with yogurt mousse, brambles and bee pollen for him, and Scottish Strawberries with elderflower panna cotta, double milk ice cream and mint jelly for me; followed by after-dinner drinks by the roaring fire. With a unique larder of its own, alongside excellent access to food from other Scottish regions and great places to stay, the Cairngorms really is a foodie heaven – and the scenery isn’t half bad either. To find out more about food and drink experiences in the Cairngorms, visit https://www.visitcairngorms.com

Chef Scott Davies The Old Manse of Blair is a five-star boutique hotel and Michelin-recommended restaurant in a stunning rural setting for complete tranquillity and relaxation. We stay in one of the walled garden rooms, which are a short walk from the main house and provide an option for those wanting to stay closer to nature, with each room offering a distinctive stylish and modern design, and a private patio. Despite the lavishness of the hotel, the owners have been successful in their aim to create an informal environment that doesn’t feel stuffy. The owner Anne explains that they have an ‘estate to plate’ ethos, keeping everything as homemade and local as possible, including Wasted Degrees beer, a wide variety of local gins and whiskies, Isle of Skye Scallops, Isle of Skye sea salt, Isle of Skye Smoked Trout, Aberdeen Angus Beef, North Sea Cod, and local meat and eggs for breakfast. The Executive Head Chef is Scott Davies, formerly of The Three Chimneys on Skye, who has developed quite a following throughout his career and made the Old Manse of Blair a foodie destination in its own right. And the food really is sensational. We start with a Duck Liver Parfait with beer pickled fennel and puffed barley, Wasted Degrees Amber & Rye Seeded Sourdough, and Heather Smoked & Oak Smoked Skye Sea Salt. We feel like we have already tasted the very best the land has to offer and are salivating for what follows. Which is perfectly-cooked Isle of Skye Scallops with a light and delicious accompaniment of roe parfait, trout caviar, radish, apple and dashi butter sauce. We have barely finished praising the starter when our mains arrive. Tender North Sea Cod for me with a striking combination of courgette and basil puree, jalapeno fume, dill oil and dressed crab. He chooses the Dry Aged Aberdeen Angus Beef and is effusive in his admiration of the dish, which also includes confit short rib, wilted lettuce, aubergine & miso, and elderberry sauce. The desserts are light and seasonal: Heather Honey Cream with yogurt mousse, brambles and bee pollen for him, and Scottish Strawberries with elderflower panna cotta, double milk ice cream and mint jelly for me; followed by after-dinner drinks by the roaring fire. Rooms Following a restful night and sunny cuppa on the patio, breakfast is in keeping with the high standards of dinner. We relish Seeded Overnight Muesli, a Full Scottish featuring local meats, haggis, black pudding and eggs, and Ise of Skye Alder Cold Smoked Trout with scrambled eggs. Through the window we watch one of the chefs shucking the evening’s scallops in the garden and wish we were staying another night. https://www.visitcairngorms.com/ The old Manse of Blair: Blair Atholl, Highland Perthshire, PH18 5TN - 01796 48 33 44 reservations@theoldmanseofblair.com

South Queensferry meets The Hamptons - Credit: Simone Hilliard Photography From Michelin-starred caviar to crab nachos, proper fish ‘n’ chips, and lobster Thermidor, the newly opened Crab & Lobster Fish Shack in South Queensferry overdelivers. Set within the former Frankie & Benny’s next to the Dakota Hotel, this vibrant new eatery is the latest venture from the Coghill family, the team behind Jack ‘O’ Bryan’s in Dunfermline and, before that, the much-loved Black Pig & Oyster in Leith. With over £350,000 invested and more than 60 new jobs created, this is more than a restaurant — it’s a bold statement of intent. The restaurant officially opened its doors on Thursday, June 12th, but a soft launch on June 5th gave food writers and bloggers a sneak peek. What they found was a Hamptons-inspired haven of seafood excellence, complete with an open kitchen, marine blue decor, rope lights, lobster traps, and a cheeky neon slogan that says it all: “Ye Cannae Beat a Crab & Lobster Fish Shack Fish Supper.” And I can vouch for that fish supper — a generous, golden, crowd-pleasing classic. But, on this visit, I want to dive deeper into the menu, which is presented on a single oversized card, so you can immediately appreciate the full pescatarian delights on offer.  And who, that is flesh and blood, could resist tempura oysters with buffalo aioli, Exmoor caviar served on ice with dinky blinis and crab nachos to share. The caviar comes from the foothills of Exmoor National Park and is farmed sustainably from sturgeon raised in fresh Devonshire spring water. It is distinguished by its delicate briny flavour with a splash of the sea (the result of curing with Hebridean or Cornish salt). Like the crab nachos, it is subtle rather than overpowering, and regarding those nachos, let's just say criminally addictive. For the main course, Simone chooses the monkfish, a thick fillet with a golden Parmesan crust, served alongside fluffy chips and a scorched lemon that adds a smoky zing. Across the table, I dig into the lobster thermidor — rich, creamy, and utterly indulgent. In my glass, a Palomino Fino — bone-dry, saline, and mineral — cuts through the richness with precision. Simone sips a pale Provençal rosé, light and floral, perfect for the seafood spread. We skip the sticky toffee pudding and towering sundaes this time, opting instead for a simple but stunning finish: meringue and cream with sharp summer berries; two spoons, of course. Beyond the food, the Shack is a labour of love. The Coghill family — Bryan, Michelle, their son and Head Chef Jack, and daughter-in-law Sarah — have poured their hearts into this space. And they’re not just serving seafood; they’re serving the community. The restaurant proudly supports Cash for Kids. Even the over-55s are catered for with the Fish Shack Supper Club — haddock & chips, bread & butter, and a pot of tea for just £15, Monday to Thursday, 11am - 3pm. It’s a nod to tradition in a space that feels fresh and forward-thinking. To say this new restaurant is impressive would be an understatement. From the open kitchen theatre to the Hamptons-style polish, from tasty starters to classic fish and chips, and top-notch friendly service, it dazzles. You’d never believe, not in a million years, that you were anywhere near a retail park. What a brave, brilliant triumph. The Crab & Lobster Shack: 7 Ferrymuir, South Queensferry EH30 9QZ - 0131 285 1291 Opening hours: Monday – Saturday: 11am – 3.45pm & 5pm – 8.30pm Sunday 11am-3,45pm,& 5pm - 8pm

Spanish Cheeseboard Tollcross maybe gets too little attention as an area to eat out…and when I reflect on the streets around The Cameo and the Kings Theatre, many of the places I go to again and again, a late decision, an unplanned Friday night and a quick phone call if you are flexible about time, come to mind. Some of these more low-key local eateries, a few steps away from the mainstream, have been highly praised here already: Harajuku Kitchen for informal Japanese fare is now in full sail again with a new and exciting menu, and worth a visit; up the road, a very worthy and charming Asian competitor, Hoi An, for mainly Vietnamese food in a comforting cocoon of bright, warming colour and soft furnishing; and across from the cinema, one of the best modern-day Chinese restaurants in the city…no fuss, no silver service…Street of Beijing. A bolt hole of uncosmeticised authenticity, I like to drop in occasionally for a carton of takeaway dumplings! Another Japanese restaurant nearby, more city-smart rather than family hullabaloo is Yamato. Here, more slick and sophisticated, dishes are gracefully laid down, beautiful to behold, and what comes to the table is nothing less than pristine, well-executed deliciousness… Wagyu beef steaks are worth every penny. Idling quietly around the corner at Lochrin Terrace, easy to miss and maybe too easy to dismiss at first sight, unassuming beside its up-market Japanese neighbour, is Indaba, a tapas restaurant of long standing, well loved by a faithful clientèle of those in the know. Led some years ago by so many glowing reviews, we came and then came again and again. The vibe is chill; come as you are, come alone, come to relax, come to enjoy and feel at home, come as a couple or with hearty, food-loving friends. Daily croquettes Tapas are cooked to order, cooked with love and pride in what is put in front of you, making the most of local produce…squid, mussels, pork belly, as well as such classics as croquetas maison… salchichón and chorizo on a very ample tabla de quesos y embutidos; pickled anchovy fillets with garlic and parsley oil and maybe a soupçon of lemon; homemade meatballs, satisfyingly ample, soft and yielding in a rich, palate- pleasing and aromatic tomato sauce; deep fried battered cod, flaky, chunky and lightly coated in a rice and chickpea flour, earthy pisto, or vegetable stew, and not forgetting the iconic tortilla española. But this is no ordinary tortilla, for it is tender, moist, multi-layered, and cooked in a deep pan. Indaba is a special place which we return to often; special not only for the freshness of its dishes, for the warm and welcoming staff and the creativity of its kitchen, but for its ever-exciting and reimagining of standard classic fare. A South African and Scottish twist are ever-present on the standard menu and the specials board. On our recent visit, we feast on bèchamel-based croquetas with a manchego and aubergine filling; ensalada de garbanzos and Idiazabal (a smoked sheep cheese) fine- chopped red onion and herby greens, adding another layer of flavour; a soft but crusty tostada with sweet tomatoes, collapsed and oozing, and topped with slabs of smoked cheese; tender, crisp and salted strips of pork shoulder simply served on a slate; and soft, silky king scallops in a Malaysian style, light lemongrass and coconut milk sauce with a sprinkling of soya seeds. Sauces and dressings enhance each generous dish, but do not exclude the need for an extra bread basket to mop up. Two large glasses of a garnacha rosé from a well-curated wine list, with a choice of non-alcoholic beers for the virtuous is an appropriate match and sends us home very happy. Indaba - 3 Lochrin Terrace, Edinburgh EH3 9QJ - 0131 221 1554

Whisky bottles on display For the drenched hillwalker. Pie eyed. Flamenco dancer’s coffee break. All three have something in common – any guesses? No? They’re names of the whiskies at the Scotch Malt Whisky Society  (SMWS) – all unique, memorable, a nod to the society’s aim of doing things differently. SMWS was formed in 1983 by a group of friends who enjoyed trying whisky straight from the cask – an unconventional move at the time. As, slowly, more people joined this burgeoning community, founder Pip Hills decided they needed a venue to gather. Strolling through Leith one day, he came across The Vaults, a beautiful building dating back to the 12th century and modernised in the 18th century, and which was, over the years, an import-export company for wine and spirits. Essentially, the perfect place to centre his new society. Today, the building is pictured as part of their logo – which, incidentally, can also be found on their bottles.  Since then, they’ve grown to include members’ rooms on 28 Queen Street. Which is precisely where you’ll find us one Wednesday evening: drinking highballs, expertly created with ‘Pie eyed’, at their Kaleidoscope Bar. Aside from the quirky name, it’s the bottle’s label that draws my attention. There are tasting notes – this particular label includes mention of “Mississippi mud pie” and “tangy, zesty sweetness” – plus, for example, which region it’s from and the cask info. “The tasting note itself comes from the panel having a discussion about the whisky,” says Robin Laing, tasting panel chair, in a video on bottle names and tasting notes , “so it’s supposed to be informative and tell you about the types of aromas and flavours you may expect to find. So it’s helpful, but we also try to be entertaining.” Cheese-and-whisky pairing Look a bit more closely, however, and you won’t find mention of the brand. Instead, there's a number in the corner (the first is the distillery and the second is the number of the cask bought from said distillery) – this is so we’re focused on the whisky’s flavour, rather than where the spirit comes from. When tasting, “there is no right or wrong,” says John McCheyne, master brand ambassador. “Some of these flavours may be something you remember.”  In fact, the SMWS has a range of tastings across their UK venues (they’ve since expanded outside Edinburgh, including Harrogate, Durham and Bristol). These include, for example, whisky paired with steak or cheese, burgers and drams, and music and malts. For the full set of events, visit the SMWS’ events page  – and listen to John’s tips on tasting here . S lá inte! Contact details 28 Queen Street, Edinburgh EH2 1JX 0131 220 2044 queenstreet@smws.com Opening hours – 28 Queen Street Tuesday and Wednesday 11am to 11pm Thursday 11am to midnight Friday and Saturday 12pm to 12am Sunday 12pm to 10pm

Late night dining You know a meal is exceptional when conversation fades into silent nods of delight.That is our Duck & Waffle experience. With a menu this tempting, choosing what to eat feels like solving a delicious puzzle. Side by side with my good friend Tori, we enter the strikingly vibrant halls of Duck & Waffle in Edinburgh, where we are invited to participate in their new initiative, The 9pm Club. This brand-new summer deal runs from June until September 2025 and is designed to energise Edinburgh’s evening dining culture with 25% off your total food and beverage bill from 9pm to close. The mocktails are as good as the cocktails As an Aussie now living in Edinburgh, it still blows my mind how late the sun sets here in summer. The days extend, your energy levels boosted, a time when people choose to thrive among the streets and restaurants of Edinburgh rather than haunt their flats. I’m not what you would call a ‘trendy’ person but, bathed in the swanky glow of neon lights, with whisky bottles part of the décor, and the attentive staff bringing me well-dressed platters of food and artistically decorated drinks, I feel a bit like all those young women in shows like Sex & the City. Eager to know more, the bartender kindly lets me watch as he stamps the Duck & Waffle logo into giant ice cubes, whisks drinks in a mesmerizing fashion, and strategically lets me choose the flower I want atop my mocktail. Any place that caters to non-drinkers like me with a wide and delicious range of non-alcoholic options is fine! Normally, I limit myself to one mocktail, but tonight I have three. Enough said. Now, to the food. Remember what I said about the nodding? Well, I mean it. The food is immaculate, and my friend Tori (who, by the way, is a trained chef, so a green tick from her is worth its weight in gold) is in absolute agreement. Tori’s entrée choice is the bacon-wrapped dates, mine is the BBQ-covered chilli corn ribs, and the non-negotiable for both of us is the brioche pull-apart rolls with whipped honey butter. I don’t normally like dates, but when I tell you I would eat an entire dish of these ones, please understand my full meaning. For our mains, we split the Chicken & Waffle classic and add the Rigatoni Arrabiata for a bit of kick. For dessert? The Lemon Meringue Waffle and Chocolate Ganache compete for our attention, and the crackling pop of the chocolate soil beneath the ganache is a delightful experience I don’t know I need. I understand the restaurant’s name now because, stuffed to the brim with all that delicious food and drink, I waddle home… somewhat like a duck. Duck & Waffle Edinburgh: St James Quarter, 400-402 St James Crescent, Edinburgh, EH1 3AE  The 9pm Club Offer includes;  ● 25% off the total food and drink bill ● Valid daily from 9pm until close, 7 days a week when dining ● Reservations required in advance  ● Ends September 30th 2025