Champagne Afternoon Tea During a recent visit to Gleneagles , Bite Mag participated in an exclusive Moët & Chandon tasting that traced three distinct expressions of the Maison’s craft. Each cuvée reflected a different philosophy in winemaking, anchored by the vision of Cellar Master Benoît Gouez. The tasting opened with Brut Impérial Moët & Chandon’s signature non-vintage champagne. A blend of over 100 base wines from different harvests, it featured Pinot Noir for structure, Meunier for fruit-driven warmth, and Chardonnay for freshness. With its balanced palate and vibrant citrus lift, Brut Impérial is a consistent and versatile expression—the Maison’s most widely recognised style. The Gendevon Room Next was the Grand Vintage 2013, the 75th declared vintage in the House’s history. Composed solely from the 2013 harvest and aged for six years on lees, this champagne showed maturity. Its profile leaned towards the autumnal with notes of roasted nuts, buckwheat, and honey.  The final pour, Collection Impériale – Création N°1, represented Moët’s most avant-garde release to date. A Brut Nature cuvée composed of vintages spanning 2000 to 2013, each matured differently—in oak, stainless steel, and bottle. With no dosage, the resulting wine revealed mineral texture, saline finish, and savoury complexity. Presented in a smoked black bottle with diamond-cut detailing, it signified the Maison’s step into haute oenologie.  The tasting showed Moët & Chandon at its most conceptual—unrestrained by tradition, yet deeply rooted in it too. A mention too of the Afternoon Tea we enjoyed alongside this tasting. Strawberry sorbet Stand out was an amuse bouche that tasted somewhat like Bovril, but with a cube of vodka stirred in, like a brothy comfort drink with a kick. And a strawberry sorbet in a coupe, topped with the most appropriate Moët, a Rosé. Tiers of savouries and fancies were as you would expect from this establishment and accompanied by a range of quality teas. Moët & Chandon’s presence at Gleneagles brought together technical mastery and elegant hospitality in one refined setting. Paired with a thoughtful afternoon tea and framed by the Glendevon Room’s classic charm, the tasting experience was not just about champagne—it was about context, craftsmanship, and detail.

Perched on Calton Hill Café Calton , perched on its namesake hill—one of Edinburgh’s iconic seven offers seasonal Italian-inspired dishes in arguably one of the city’s finest locations for dining. As a local, it feels like a serene and beautiful haven, a gentle reminder of how lucky we are to live in such a city. The walk up Calton Hill is a sensory delight, with wildflower beds and tourists capturing TikTok by the National Monument modelled on the Parthenon.  Outside seating makes this spot perfect for golden-hour gatherings, sundowners, and future DJ-led events. The menu strikes a careful balance—not overwhelming, not sparse. Tempting items we don’t try this time (but will) include the haggis toastie with ‘broon’ sauce, pastrami or smoked salmon bagels, and chicken Caesar salad.  What we do order: a tomato salad with burrata, broad bean and feta bruschetta on sourdough, and smoked salmon on crumpets are deceptively simple dishes executed with flair. Greek feta is delicately applied, while oils, lemon and herbs are used to full effect.  Earthenware plates alone deserve mention: they are rustic and characterful. The food is a kaleidoscope of vibrant summer colours, with pea, herbaceous, and pesto greens, multi-coloured tomatoes, and pure white cheeses.  To drink, I choose a pale yellow bergamot-infused Italian spritz, while Liz goes for a pretty-in-pink cosmopolitan.  Desserts stand out so much, I ask who’s behind them. The pastry chef, I learn, is Jessica Plebanik, originally from Poland. Liz has a passionfruit éclair that is modestly billed but delivers far beyond that. My lemon tart is intensely citrusy; its garnish—a delicate curl of homemade candied lemon peel and plump raspberry further reveals Café Calton’s thoughtful attention to detail. Stefano Pieraccini This is the latest venture from Stefano Pieraccini, Managing Director of The Rocca Group , which also boasts St Andrews’ Seafood Ristorante and The Broughton. I don’t realise it’s him serving us until dessert—he has been welcoming guests and keeping things humming. By the time I finish my meal, I have a strong suspicion that bookings will soon be in high demand. So here’s my advice: get your table now.  You’ll thank me .  Cafe Calton - 38 Calton Hill, Edinburgh EH7 5AA. Open 7 days a week from 8. 30 am - 9:00 pm. Breakfast menu served 8,30 -11:45 am, lunch menu from 12pm - 3:45pm, and evening menu from 4pm - 8.30pm

Scott Smith (left) with John Howard of The Òir Group (right)  – photo credit: Alix McIntosh The Captain Darling  has officially opened its doors in Stockbridge – and Edinburgh chef Scott Smith has been helping with the launch (along with The Òir Group ), working behind the scenes to create their pub dishes, including Sunday roast and savoury pies. Here, he chats to Bite about classic fare and cooking superpowers. When did you first realise you wanted to be a chef? I grew up around good food. My mum had an extensive garden at our Aberdeenshire home, and I was always involved, helping to harvest and prepare the produce. My first job was on the pot wash in a busy brasserie in Aberdeen. I would watch the excitement of the kitchen during service, and knew it was something I wanted to be a part of. Who inspired your work and career? My mum and gran were certainly early influences. Being brought up in an environment that was all about fresh, organic produce was something I took for granted. As well as the multitude of well-known chefs I looked up to in the industry, it was Geoffrey Smeddle from The Peat Inn  who inspired me the most – not just in the cooking and treatment of the produce, but also in how to look after your team. Many of the lessons I learnt during my time there are still things I practise. I’ve now spent the past 21 years working in the industry. All very varied: Michelin-starred kitchens, pubs, bistros. Over the past 10 years, I’ve owned and run two restaurants in Edinburgh, Norn and Fhior.   What drew you to this new Stockbridge venture? I’ve always wanted to be involved in a pub. 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.   Whether it’s pub food or fine dining, it comes down to the produce and not overcomplicating things. I always think about how to make something more interesting by playing with contrasts in texture, temperature and tastes.   What’s your favourite dish on the menu? I’m just a huge prawn cocktail fan. So although the menu is great and well-balanced, I have to say it’s our prawn cocktail. We’ve used puffed grains throughout the iceberg lettuce for texture contrast and an intense langoustine emulsion at the bottom to give the prawn flavour a big boost. It's a good example of taking a classic and not making it over-the-top or unfamiliar, but lifting the details.   What’s the culinary style of The Captain Darling? Humble, uncomplicated and comforting – minimal effort for maximum impact.   What makes a successful Edinburgh eatery? Cater for the locals. Edinburgh is vibrant, but it’s also a seasonal city. If you forget to look after your locals and offer good value, you’ll struggle in the colder months.   If you could have a cooking superpower, what would it be? That the dishes do themselves.   Contact details 16 to 18 Hamilton Place, Edinburgh EH3 5AU +44 (0)131 563 0404 Opening hours Monday to Sunday: 12pm to 12am

The event was held at Taisteal When acknowledged ‘Queen of Rosé’ Elizabeth Gabay MW , author of the definitive bible on pink wine , comes to town, with son and co-author on the follow-up Ben Bernheim, you know the message just got serious. No ho-hum picnic-plonk in sight at Taisteal , but benchmark wines and personal attendance by several of the classic wineries shown, to prove that well-made rosés can age well - and even, quelle surprise, in some instances not just survive but be enhanced with judicious use of oak. A pre-lunch tasting is a treat thanks to thoughtful groupings in five styles, rather than simply by country or winery.  Naturally, Provence shows prominently, though others range from one-of-a-kind Les Riceys, straddling the border of Champagne and Bourgogne, via a tour of Europe and on to the venerable Ch. Musar of Lebanon, many varietal tweaks en route.  Classic ‘Summer rosés’ strutting their stuff in designer bottles progress via ‘Premium’ where balance, expression & concentration start to make a real impact, to ‘Reserva’ rosés, with some very special artisan fine wines.  We’re spoiled with a few aged samples such as a 2019 single-vineyard Bandol, Sainte Catherine from Domaine de la Suffrène, where a 90/10 blend of high-tannin/acid Mourvèdre and Carignan has settled down to delight the palate; and Hacienda Lopez de Haro’s 2013 Classica Gran Reserva of Garnacha and Viura.  Sparkling rosé features, from Champagne to Charmat styles, since these rosés appeal for many similar reasons to still. With an eye to future market developments as well as climate change, ‘Light Reds’ take their place since ‘chilled red’ sales appear to be on the rise.  All this inevitably leads to much engaging chat over a 7-course lunch, which might appear, at first glance, too bursting full of flavour bombs (Octopus Hotdog, Sriracha Mayo’ to kick off - Taisteal are known for their Asian, particularly Japanese twists) - for the perceived ‘delicacy’ of pink.  Yet we all concur that the rosés, most preceded by thought-provoking talks by the likes of Ronan Lieugard of the famed Ch. d’Esclans and Matthieu Meyer of Ch. Galoupet, the one with the charming amber bottle (thoughtfully light in weight, but heavyweight in terms of flavour as well as practicality), hold their own to successfully enhance the most complex creations. This category deserves more than one or two examples on menus. Taisteal, 1 Forth St, Edinburgh EH1 3JX. 0131 557 2209. taisteal.co.uk Open Tues-Thursday 5-9.30, Fri & Sat 5-10

A life through food A recent cookbook launch at Toppings Book Shop, the unveiling of Caroline Eden’s third book in her Colour Trilogy, Green Mountains, prompted me to ponder a familiar question: if stranded on a desert island with just one cookbook, which would it be? The answer came without hesitation: Family Life – Birth, Death and the Whole Damn Thing by Elisabeth Luard. First published in 1996, this remarkable book remains as compelling today as it was nearly three decades ago – a book I've gifted to countless fellow food lovers (and non-food lovers) over the years. More Than Just Recipes Luard possesses that rare gift of weaving heartfelt storytelling with sketches and recipes, creating something far richer than a conventional cookbook. Her narrative begins in 1963 when, at twenty-one, she married Nicholas Luard, co-founder of Private Eye . Within six years, she had four children and had relocated to a remote valley in Southern Spain – a move that would shape both her cooking and her writing. Family Life chronicles the love that binds a family together, told in both sunlight and shadow. No family is immune to tragedy, still less one that lives life to the full. Luard confronts tragedy head-on, particularly through the story of her eldest daughter Francesca, who tells her own story until the moment she can no longer do so.   What emerges is ultimately a mother's tale, one of love without regret. It's a story of laughter and tears, of abundance and loss, of the daily rituals that sustain us through life's inevitable storms. The recipes aren't mere instructions but anchors to memory, place, and the people we love.   The Art of Culinary Storytelling Luard represents the finest tradition of food writers who understand that the best cookbooks are about far more than technique. They're about the stories that make us human, the connections that food creates, and the way a single dish can transport us across time and geography.   This tradition continues today with writers like Caroline Eden, whose travel-focused cookbooks blend adventure with appetite, and Scotland's own Ghillie Basan – an unsung hero of the culinary world whose prolific work as writer, cook, presenter, and storyteller has played a key role in shaping Scotland's food and tourism landscape.   Like Luard, Basan understands that recipes without stories are merely instructions; with them, they become invitations to explore, to connect, to remember.   For those who love cookbooks that offer sustenance for both body and soul, Elisabeth Luard's Family Life remains essential reading – a book that would indeed make any desert island feel less lonely, one recipe and one story at a time. What would your desert island cookbook be? We'd love to hear your recommendations.

First-ever brand ambassador for Walker’s Shortbread Tennis legend, and Dunblane’s most famous son, Andy Murray has been announced as the first-ever brand ambassador for Walker’s Shortbread, marking a major milestone in the 127-year history of the Aberlour-based, family-owned business. The iconic multi-year partnership is a celebration of Scotland at its finest – spotlighting the shared sense of national heritage, pride, and understated charm of two of Scotland’s most famous exports. Both the tennis star and the shortbread brand started small, in little Scottish towns in Stirlingshire and Moray respectively, and through years of dedication and hard work honing their craft, have gone on to achieve international recognition. It is that shared journey that inspired the campaign’s message: ‘A Wee Bit of Scotland that’s Come a Long Way’. Andy Murray, tennis champion and the new face of Walker’s Shortbread, said: “I am proudly Scottish, and partnering with Walker’s, a brand that has been representing Scotland around the world for well over a century, felt like a great fit for me. “I come from a small tight-knit community and when I look back at where I have come from, I am proud of what I’ve achieved, which is something I share with Walker’s. “It’s a real honour to be part of this next chapter for such a well-loved Scottish brand.” With 46 tour titles under his belt and three Grand Slam wins - the two-time Olympic Gold Medal winner, and self-proclaimed shortbread superfan, added: “I’ve been eating shortbread since I was a kid – my gran would make it all the time for us. We even celebrated my Wimbledon win with shortbread. “Shortbread is one of my simple pleasures. No matter where I am in the world, a piece of Walker’s Shortbread always transports me back home.” The partnership also pays homage to Walker’s own history with tennis. Winne Walker, mother of the late Joe, Marjorie and Sir Jim Walker, was a passionate tennis enthusiast who played a pivotal role in the local tennis community. Inspired by her love for the sport, which began during her university years, Winnie was instrumental in establishing the first tennis courts at Aberlour Tennis Club.   Nicky Walker, Managing Director, Walker’s Shortbread: "We are incredibly excited to welcome Andy Murray as our very first brand ambassador. We've always admired Andy's achievements, his dedication and his cautious charisma as well as his very obvious close relationship with his own family. These are qualities that resonate deeply with our own values at Walker's Shortbread. We are genuinely honoured that Andy and his team have acknowledged Walker’s as a suitable partner, and we are looking forward to this exciting new venture as we continue to promote ‘Scotland at its Finest’.” The partnership will debut with a bold, striking black and white campaign, launching on 30 June to coincide with the start of Wimbledon. Shot with a sleek, cinematic feel, the ad showcases the shared qualities of both the brand and the tennis champion with a humorous twist – a nod to the warmth and wit Scotland is known for.  An advertising campaign will see the hero image appear in major train stations across the UK, while the video campaign will roll out across social media and digital platforms. Watch the campaign video here:   https://youtu.be/VtLjIi4vhUo   The shortest Q&A with Andy Murray Q: Who would you share your last Walker’s Shortbread Finger with? A: “ Kim.”   Q: What's the sweetest bit of advice you've ever had? A: “ Watch the ball.”   Q: What’s your four ingredients for success? A: “ Hard work, determination, focus and patience.”   Q: As a wee bit of Scotland that’s come a long way, what are your top three must-pack items for any trip? A: “ At the moment it would be my putter and a golf ball, and a pack of Walker’s Shortbread. ”

Warm vibes The latest venture from Stuart McCluskey, Little Capo  is a pint-sized Italian eatery with a big personality. Known for shaping Edinburgh’s dining scene through the Bon Vivant group, which he founded in 2008 and later departed, McCluskey has since turned his attention to fresh, post-pandemic ventures, such as Paz Taqueria. Now, he brings his signature flair to this charming new kid on the block. Tucked into Edinburgh’s New Town, Little Capo  leans more toward an osteria  than a ristorante —a distinction my Italian friend Eleonora is quick to make. “Osterie are more rustic,” she says, “more casual and earthy.” That ethos is evident from the moment you arrive. The exterior features a bold terracotta colour, complemented by hand-painted signage that adds a playful touch. The name itself— Little Capo , or “Little Boss”—sets the tone for what’s inside: a modern, Italian-inspired bar and eatery that’s as relaxed as it is stylish. Inside, the bar is designed for both sipping and snacking, and it’s buzzing with energy when Eleonora and I arrive. The hip, effortlessly cool staff greet us warmly, taking our coats and bags so we can settle in. We do just that, Negroni Sbagliato Bianco in hand, ready to see what this little boss has in store. The menu offers a tempting selection of small plates, mains, and desserts, and we opt to mix and match. Soon, our table fills with creamy burrata paired with citrus and fennel, warm focaccia, and dusted tempura zucchini served with a generous dollop of aioli. True to the Italian way, the unadulterated flavours of the ingredients shine in every dish. When our shared main arrives, polenta with white beans, mange tout and tomatoes, every texture is precise too. Beans are slow-cooked to a comforting, digestible softness, while peas are al dente. Eleonora points out that what we are eating is Gnocchi alla Romana, rather than polenta; golden, cheesy shapes baked to a crisp top and a soft, creamy interior and made with semolina rather than corn. But Little Capo is “Italianish” in vibe and has the swagger to deviate. An impeccable Tiramisu is big enough for two. Once more, the flavours take centre stage; from the generous cocoa to the luscious mascarpone and savoiardi or ‘ladyfinger’ biscuits. Even the glass of grappa has a voluptuous mouthfeel. If you’re after a place to eat and drink that oozes streetwise luxe, Little Capo fits the bill. I can’t help but wonder what the maestro McCluskey will conjure up next. Little Capo - 18 Howe Street, EH3 6TG Kitchen 12-3 pm; 4.30 pm-9.30 pm, 12 - late 7 days.

South Queensferry From their days running The Black Pig and Oyster in Leith to Jack O'Bryans in Dunfermline, the Coghill family has consistently delivered top-tier dining in polished settings. Their ability to craft menus that make you want to order everything is remarkable, so news of their latest venture—a Hamptons-style fish and shellfish restaurant—was met with great anticipation.   The location is unexpected. The Crab & Lobster Fish Shack has taken over the former Frankie & Benny’s in the Ferrymuir Retail Park in South Queensferry. At first glance, one might wonder—does a shopping and service centre make the right backdrop for showcasing the finest Scottish seafood? The answer is a resounding yes, and here’s why.   Polished warm interiors Stepping inside, the outside world fades. The marine-blue interiors evoke the charm of Long Island, with a classy bar to the left and an open kitchen ahead. Booths, dressed in bold fabrics, add warmth, while above the pass, a glowing neon sign proclaims: “Ye Cannae Beat a Crab & Fish Shack Fish Supper!” While that statement holds, standout dishes like Whole Lobster Piri Piri, Squid with Chorizo Jam, Tempura Oysters with Buffalo Aioli, and Singapore Crab certainly come close.   It's a family affair Bite was invited to the soft launch, where Bryan Coghill—who has spearheaded the venture alongside his Head Chef son, Jack, wife Michelle, and daughter-in-law Sarah—welcomed guests into this new space.   “We were absolutely delighted to hold our soft launch,” said Bryan. "It was fantastic to see friends, family, supporters, and suppliers, alongside media guests, enjoying the incredible transformation of this space. We treated them to tempura oysters, crab delicacies, smoked salmon and caviar blinis, followed by our signature fish and chips, served in our Crab & Lobster Fish Shack boxes.”   The family has now assembled a new team eager to welcome diners.   “With our booking system and website now live, we’re counting down the days until our full launch on Thursday, June 12th. We literally cannot wait to start welcoming customers,” Bryan added.   For seafood lovers, this is a destination worth seeking out. It may not be by the water, but The Crab & Lobster Fish Shack transports you straight to The Hamptons, bite by bite.   The Crab & Lobster Fish Shack, Next to the Dakota Hotel, South Queensferry  Launching Thursday, June 12th—check their website for full hours

The cafe looks out onto a courtyard and garden Nestled within the bright, contemporary space of Edinburgh Printmakers in Fountainbridge, KUBA Café is more than just a place to eat—it's a celebration of culture, creativity, and community. Open since late March, this new culinary gem is the brainchild of award-winning chef and Great British Menu contestant Babatunde Abifarin, who brings together the vibrant soul of Pan-African cuisine with the hearty comfort of Scottish fare. As you step through the gallery shop into the café, you're greeted by a wall of glass that floods the space with natural light and offers a tranquil view of the courtyard and community garden. The setting is serene, spacious, and fully accessible—ideal for wheelchairs, prams, and anyone seeking a peaceful city retreat. Babatunde Abifarin On our visit, despite a brisk summer breeze, the café radiates warmth, both in atmosphere and hospitality. Our host, Sarah, dressed in a striking zebra-print dress, welcomes us with genuine enthusiasm. The menu is a feast for the senses, with dishes as bold and colourful as the abstract art on the walls. We sample the Lamb Harissa Chapati and the KUBA Platter, both featuring the standout homemade merguez sausage—spicy, flavourful, and deeply satisfying. The platter is a vibrant mosaic of flavours: burnt orange coloured, smoky muhammara, rich Agoyin beans in caramelized pepper sauce, beetroot hummus, avocado, and feta. The freshly made chapati is golden, flaky, and utterly addictive. To drink, we try the Supermalt Original and Ikoyi Chapman’s Original—a deep red, citrusy soda affectionately dubbed “an African Irn-Bru.” It pairs beautifully with the spice-forward dishes. Dessert is a showstopper: a towering slice of Jaffa cake with moist sponge, intense orange gel and glossy chocolate ganache, made feather-light thanks to the Polish pastry chef’s hack of whipping egg whites separately. KUBA’s all-day menu is as inclusive as it is inventive. From pistachio pancakes and Shakshuka to spicy merguez subs and beetroot carpaccio, there’s something for every palate, including vegan and gluten-free options. The café also plans to host special events and private dining experiences, further cementing its role as a cultural hub. As chef Abifarin puts it, “Cooking, much like printmaking, is a creative art form.” And at KUBA, that artistry is evident in every plate. Whether you visit for coffee, a full breakfast, or a leisurely lunch, KUBA offers a warm, joyful space where food, art, and community come together. KUBA Café at Edinburgh Printmakers - Castle Mills, 1 Dundee Street, Edinburgh, EH3 9FP - 0131 557 2479 (ext. 240) Tuesday–Sunday, 10am – 6pm

Published by Birlinn It was somewhat bittersweet when a copy of the refreshed edition of The Scots Kitchen  l anded on my doorstep. Edited and introduced by the late Catherine Brown, an eminent Scottish author and food historian who died last year, who has done so much to maintain and celebrate the life and work of McNeill. I’ve long thought that both McNeill and Brown should be household names, such is their contribution to researching and cataloguing Scotland’s rich food heritage. We owe them both a great debt. Perhaps this beautiful new edition, which has the stamp of approval by The Hebridean Baker , might be a way of helping do just that. Catherine Brown It was around the time, more than 20 years ago, that I discovered her work through Slow Food (a global movement that works to preserve food traditions and products), I recall being immediately struck by so many dishes and ingredients that were native to Scotland but were either entirely unfamiliar or forgotten. And oh, my goodness, the Scots language, poetry, customs and traditions that fill the pages. They may require concentration at times, but to know that these are part of our heritage and identity is nothing short of revelatory.  Marian NcNeill, born in Orkney Florence Marian McNeill (affectionately known as Floss) was a woman ahead of her time – educated in the Arts at Glasgow University, she was very independent and socially aware,  fiercely concerned with the emancipation of women. She travelled to teach around the world and was one of the first women to take an equal place with men in politics and education. Born in Orkney in 1885, one of eight children,  the values and way of life of her crofting upbringing shaped everything that was to come. Raised eating from the land, in a frugal fashion, but with deep knowledge of and respect for the territory, the family grew oats for the porridge pot and girdle and vegetables for the kail-pot, kept cows and goats for milk, cheese and butter and hens for eggs, and a boat for fishing. Her father, a doctor and Free Church Minister, often took to singing, fiddle-playing and storytelling in the evening, always accompanied, in Highland hospitality fashion, with eating and drinking. She developed her father’s interest in the preservation of Scottish culture and heritage too, and had a good palate and eye for authenticity. It is against this backdrop that led her to the publication of The Scots Kitchen  in 1929. There had been nothing quite like it. This was more than a collection of recipes; it was a masterpiece in documenting Scotland’s remarkable food traditions and culture. The scene is set in the opening paragraph of the Preface – a call to action to value the preservation of heritage: “… standardization is, in fact, the antithesis of culture, which consists in those subtle differences, those nuances, which give colour and character to every aspect of national life. It is right and desirable that in the arts and sciences, in products and manufacturers, the nations should borrow freely from one another and thus share in the general progress of the human race; but it is no less right and desirable that each should cherish its distinctive traditions and customs, as evidence not of antiquarian zeal, but of a healthy national sentiment” It would be hard not to feel such sentiment in the ensuing pages, packed as they are with history, dishes and anecdotes.  Recipes are catalogued into everything from brose and kail to fish, meat and vegetables to bannocks, scones and teabread. There is much that will be recognisable, such as Scotch Broth, Dunlop Cheese, Potted Herring and Black Pudding, but lots that is unfamiliar, such as Limpet Stovies, Edinburgh Fog, Kingdom of Fife Pie and Greengage Frushie. It’s completely fascinating to read. The stories and customs are sure to bring a smile to the face, too. I love the description of the Highland breakfast, pre-war: “The guests are awakened by the skirling of the pipes… breakfast is set in the hall, where a fire of peat and logs is burning. Through the open window comes the scent of pine and heather. The air is like wine. A long day on the hill lies ahead. Bill of fare [includes] porridge and cream; grilled trout; finnan haddie with poached egg; Ayrshire bacon and mushrooms; cold venison pastry; potted grouse; girdle scones; heather honey; oatcakes… [and more!} This is book to treasure. To refer to again and again. To be proud of. Food heritage isn’t about sentiment or looking back. It’s about identity, history and culture. For home cooks and chefs alike to be inspired by. We owe a great deal to this pioneering woman and to Catherine Brown. A Scots Kitchen should be enjoyed and appreciated in homes, schools and restaurants, for many generations to come. Copies are available online at Birlinn www.birlinn.co.uk

Self-pour pints available and free Guinness from 3pm June 6 Self-pour pints, sunshine vibes, and free Guinness for the first 50 guests Malones Leith, the popular Irish pub on Constitution Street, is making history this summer by unveiling Edinburgh’s first ever Guinness Terrace this Friday, June 6th . Located jsut steps from The Shore tram stop, the new outdoor area has been designed as a laid-back retreat, perfect for enjoying a pint of Guinness while watching the world go by. The terrace will offer locals and visitors the perfect spot to soak up the summer sun. To celebrate the launch, the first 50 customers to arrive from 3pm on 6th June will receive a free pint of Guinness or Guinness 0.0 – no strings attached. Malones has partnered with Evolve Designs to create a lively, street-level terrace bursting with personality. Think hand-painted retro Guinness-inspired planters, jumbo umbrellas ready for the Scottish sun (and showers), and a fresh, laid-back vibe. At the heart of the terrace is a brand-new Guinness self-pour machine – one of the first of its kind in Edinburgh. Using Guinness’ groundbreaking MicroDraught system, punters can now pour their own perfect pint, complete with the iconic two-part pour – smooth, cold, and creamy every time. “This is a game-changer for Guinness lovers,” said Malones Leith General Manager Charlie Douglas, “It’s all about the experience – pulling your own pint and enjoying it in the sunshine with friends.” The terrace opens just in time for the Leith Jazz and Blues Festival, running from June 6-8, making Malones a prime spot for live music, great atmosphere, and a perfectly poured pint. Beyond Guinness, the pub’s summer menu includes crisp spritzes, tank Tennent’s, Irish whiskey, wine, soft drinks, and food favourites like their legendary spice bag – a riot of chicken or veggies, salt and pepper chips, and curry sauce, all served in a bag for the ultimate shake-and-share experience. Open until 10pm daily, the new Guinness Terrace at Malones Leith is set to become a go-to summer hangout in the heart of Leith. 48-52 Constitution St, Leith, Edinburgh EH6 6RS

Perched on the River Doon Part of The RAD Hotel Group since 2022, the family-owned property has undergone extensive renovations, including this final phase that includes a newly built wraparound extension housing Tales, a lounge bar and private dining room, and elevated public spaces to create an extraordinary setting to come together for relaxed dining, get togethers or large scale celebrations. This final phase completes earlier refurbishments to the hotel’s grand ballroom, luxurious bedrooms and new stunning suites. A truly sympathetic restoration project designed to blend timeless romance with modern Scottish luxury. Officially opening today ( Monday, 2nd June ) after a successful soft launch weekend, Tales will operate seven days a week from noon until 10pm, offering seasonal Scottish cuisine and sweeping, mesmerising views of the iconic River Doon and gardens below.  The name and concept are rooted in the poetic legacy of Robert Burns, who famously penned many of his greatest works just steps from the hotel on the iconic Brig o’ Doon bridge.  As guests enter the hotel, they’ll find the former Coven restaurant transformed into a new lounge, complete with a bespoke marble bar and cosy lounge seating that retains the original monochrome chequered tiles.  Adjacent is an intimate private dining room for up to 24 guests, ideal for quiet celebrations or pre-dinner gatherings or semi-private spaces with picturesque views seating up to 16.  Beyond the lounge, you’ll find an 80-cover romantic dining space that takes inspiration from old world forgotten libraries with an earthy and burgundy colour palette, gold illuminating accents, alongside comfortable leather-backed oxblood seating to create a magical setting to dine. Walnut parquet flooring, Old English chestnut leather, and bespoke marble tables, each one custom-designed, anchor the space in tradition with character and craft. Framing the unspoiled river views and mirroring the garden trees are signature dried floral chandeliers festooned across the ceiling and crafted by Fleur De Galerie, with suspended hanging glass pendants and sultry structural lighting adding an enchanting glow.  Storytelling is featured throughout with local art adorning the walls, and a hand-painted Tam O’ Shanter mural by artist Roderick McKenzie, BA (Hons.) Fine Art. (Glasgow SA) ROI , which also pays homage to Scottish mythology. Exquisitely crafted bespoke porcelain plates feature six hand-drawn illustrations that honour the legends and landscapes of Ayrshire. These include the bloom of a red, red rose, the Auld Brig, dancing witches, and the grand Burns Monument. Whilst a year-round outdoor terrace completes the scene, offering the perfect spot for summer drinks or alfresco dining.  The interiors, curated by Lucid Interiors  in collaboration with co-owner Vivien Kyle , reflect the restaurant’s storytelling ethos. “I wanted Tales to feel like stepping into a storybook. Something rooted in heritage but filled with imagination,” says co-owner of RAD Hotel Group, Vivien Kyle. “Each space feels like its own chapter, from the cosy booths to the visual anchor of the riverside views. The palette, textures, and layout are all about creating little moments of magic.” On the menu, Tales  reflects the same imaginative approach as the interiors, with locally-sourced seasonal Scottish flavours and comfort-led classic dishes. Diners can expect standout mains like individual Scotch Beef Wellingtons served with maple-glazed carrots and fondant potatoes, Seared Monkfish and King Prawn Curry with mango madras and coriander rice, or the Highlander Fries loaded with haggis and peppercorn sauce. Starters include a signature Scotch Egg wrapped in haggis and sausage, fresh mussels of the day, or modern Crab Tacos with lime mayo. Those with a sweet tooth will enjoy showstoppers like Limoncello Crème Brûlée and the dreamy Triple Chocolate Pavlova. An imaginative cocktail list and extensive wine and whisky menus complement the story-driven experience.