Boiled crawfish “Food is so much a part of who we are in Louisiana,” says Doug Bourgeois from the Louisiana Office of Tourism. With 2025 the Year of Food in the southern US state, our curiosity got the better of us – gathering at The Voodoo Rooms  on West Register Street with other foodies and travellers, it was time to find out a bit more. Louisiana’s cuisine has all sorts of cultural influences: as a former French colony, you’ll find France’s mark on dishes such as beignets and roux-based meals like etouffée. Spain is another (the state’s meat pies have their roots in empanadas), along with, for example, the Caribbean, Germany and Senegal. The state’s cultural influences, in turn, make The Voodoo Rooms a good choice of restaurant for stories from Louisiana – expect, for example, Caribbean rum in their ‘Holy Driver’ cocktail (Plantation pineapple rum from Trinidad and Tobago) and Southern bourbon in the ‘Green Room’ (Maker’s Mark bourbon from Kentucky). Dishes, too, are inspired by, for instance, Spain and Mexico – think grilled chicken tacos and patatas bravas. The menus are available online here . A whirlwind tour of Louisiana’s food must include… Gumbo “Our official state dish is the gumbo,” says Doug. “The stew can have seafood, it can be vegetarian, or it can have meat in it, but it’s always served with rice. It can mean many different things to many different people, but your momma’s gumbo is always the best.” Jambalaya A rice dish similar to paella or jollof rice. Oysters Rockefeller Oysters in half a shell, baked or broiled. “Chef [Jules Alciatore] in New Orleans created it because he wanted to create a dish as rich as a Rockefeller,” says Doug. Corn Maque Choux A Cajun dish with corn, onion, and peppers. The state cocktail: Sazerac Made with rye whiskey, sugar, bitters, and absinthe. “They’re strong, but having spent my youth here in Scotland with my friends, I think y’all can take it,” Doug smiles. Find out how to make it for yourself on Liquor.com Did you know? Tabasco sauce is made by the McIlhenny  Company, which was founded in 1868 in Louisiana. Make it at home If a visit to Louisiana is off the cards, here’s a dish to try at home.  Louisiana BBQ shrimp Serves: three to four Ingredients 16 jumbo shrimps (peeled but tails on) 120ml Worcestershire sauce 2 tbsp fresh lemon juice (about two lemons) 2.5 tsp creole seasoning 1.5 tsp minced garlic 340g cold, unsalted butter, cubed Parsley, for garnish French bread, for dipping Method In a large skillet, combine shrimp, Worcestershire sauce, lemon juice, creole seasoning and garlic. Cook over moderately high heat until the shrimp turns pink (about one minute on each side).  Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat after six to eight minutes of total cooking time.  Place shrimp in a bowl and pour sauce over the top.  Garnish with parsley. Serve with French bread for dipping. Recipe source: visittheusa.co.uk/state/louisiana For more info, including recipes explorelouisiana.com/year-of-food Tony Chachere.com

Bite Magazine , Edinburgh’s trusted independent food and culture publication since 2003, is proud to announce the release of its  Summer 2025 print issue , available across the city from this weekend. This vibrant new edition dives deep into the capital’s ever-evolving food scene, spotlighting the people, places, and plates that define Edinburgh’s unique flavour. From hidden gems to headline-makers,  Bite  continues its mission to champion local voices and independent businesses. Highlights from the Summer 2025 Issue include:   A Taste of Naples  at  Locanda de Gusti , where chef Rosario Sartore brings soulful Southern Italian cuisine to Dalry Road.   Wine wisdom  from top Edinburgh sommeliers, with offbeat pairings and insider tips from Smith & Gertrude, Argile, and Lyla.   The rise of indie burgers  with  Luxford , the award-winning local favourite, redefining fast food.   Persian elegance  at  KONJ Café , where saffron, rose petals, and storytelling meet on the plate.   Decadent dining  at  The Dunstane  and  The Leddie , where luxury meets local produce. A heartfelt tribute to  The Scots Kitchen  by F. Marian McNeill, celebrating Scotland’s rich culinary heritage.   Summer whisky pairings  from  Tipsy Midgie , perfect for BBQ season. Seasonal produce, picnic inspiration, and a full listings guide to Edinburgh’s best bites and sips. Editor and publisher  Sharon Wilson  says: “ This issue is a love letter to Edinburgh’s food scene — its resilience, creativity, and community. Whether you’re a local or a visitor, we invite you to take a bite and discover something new.” Bite Magazine  is available for free in select cafés, shops, and cultural venues across Edinburgh. Digital content and subscriptions are also available at  www.bite-magazine.com .

Islay-based Ardbeg Distillery has unveiled Ardbeg Smokiverse   - its new limited-edition release to mark Ardbeg Day 2025, which takes place on Saturday 31st May as the finale to Feis Ile (Islay’s globally-renowned ten-day Festival of Music and Malt).   Ardbeg Day has been an annual celebration of ‘the Beast of Islay’ (pronounced ‘eye-lah’) since 2012, and this year will take place on the last Saturday of Fèis Ìle.   Taking whisky lovers on a voyage into new, undiscovered realms of flavour for Ardbeg Day 2025, Ardbeg Smokiverse  experimental malt has been crafted with High Gravity Mashing (a genuine distilling term!), with a new frontier of flavour created. Using a series of bold, unconventional distilling techniques, Ardbeg’s Whisky Creation Team, led by Scotch whisky superstar Dr Bill Lumsden MBE, has created an extraordinary new dimension of galactic flavour unlike anything before.    A recent tasting at Hawksmoor The journey to Smokiverse began years ago when Ardbeg’s Whisky Creation Team started pushing the boundaries of traditional mashing (the process of converting malted barley into fermentable sugars). By using less water in the mash tun, the team crafted a "high-gravity" (denser) mash that intensified flavours to a dramatic, otherworldly effect.     Matured in bourbon casks, the end result is this limited-edition Smokiverse, which reveals deep layers of muscovado sugar, ripe barley, and toasted sourdough, before erupting in waves of lush tropical fruits and sweet, smoky peat. It's Ardbeg—but not as you know it. Dr Bill Lumsden MBE, Ardbeg's Director of Whisky Creation , says:   “The first whisky we have ever made with a high-gravity mash, Ardbeg Smokiverse takes our single malt’s classic peaty character to a new frontier of flavour. By ramping up the density of our wort to new heights, we’ve drawn in fruitier, sweeter flavours from the deepest corners of the mash tun. Upon first sip, you can expect a vibrant burst of fruity, ester notes, rather like smoked bubblegum, along with aromas of barley. Then peaty notes collide with juicy, tropical fruits, before sinking into a rich depth of muscovado sugar.” “We’re thrilled to share this whisky with smoky malt lovers everywhere and send their tastebuds into overdrive with the release of this extraordinary new expression.”   The release of Ardbeg Smokiverse also marks the 25th anniversary of the Ardbeg Committee; the global community of enthusiastic smoke-minded Ardbeggians who this year are preparing to don their moon boots and space suits on Saturday, 31st May as they enter the Smokiverse, both on Islay and at celebrations across the world.   Inspired by the high-gravity mash, the Distillery on Islay will bring to life a space-inspired universe on Ardbeg Day. Committee Members and their smoky-malt-loving friends can experience the delights of high gravity in the Smokiverse: a place filled with cosmic games, space-themed cocktails, whisky tastings and smoky bites.   Jackie Thomson, Visitor Centre Manager at Ardbeg Distillery and Ardbeg Committee Chair,  says:   “We’re inviting whisky fans from all corners of the world to join us – both at the Distillery, the beating heart of the Smokiverse, and beyond – to celebrate Ardbeg Day. We’re thrilled to share this whisky with smoky-malt lovers everywhere and send their tastebuds into overdrive with the release of this extraordinary new expression.”   This Ardbeg Day, take a sip of the Smokiverse and plunge your palate into a fruit, sweet and utterly absorbing Ardbeg.

Sandy Pate and Adam Marshall  PULLED PORK lovers across Edinburgh are in for a treat as one of the capital’s most beloved lunch spots celebrates a quarter-century roasting with its cheapest ever price.   On Saturday, May 31, the team behind Oink  will be rolling back the years with regular-sized hog roast rolls for just £2.50, a price lower than when the business began at Edinburgh farmer’s market in the early 2000s - and a roughly 70% discount on the standard price.   The promotion will run until the rolls are sold out, starting as doors open at 11 am across all three Edinburgh shops – Victoria Street, Royal Mile and Hanover Street.   The much-loved Edinburgh institution, which earlier this month marked 25 years in business, is giving fans old and new a chance to join the celebrations in the tastiest way possible. Co-founder Adam Marshall, whose family farm in Berwickshire still supplies the business, said: “This is our way of saying thank you, to the locals, students, office workers, and tourists who’ve queued at our counters, rain or shine, for the best part of two and a half decades. “We thought long and hard about how to celebrate turning 25, and what better way than to serve our signature rolls at a price that gives everyone a bite of the nostalgia?”   Oink’s famously simple offering, pulled pork rolls served hot with optional haggis, stuffing, crackling and sauces, has become a cult hit. The shops serve thousands of customers each week, with visitors from across the globe making the pilgrimage to try the city’s most photographed pork offering.   Co-founder Sandy Pate, who still farms just a few miles from Adam, added: “We’ve been blown away by the reaction to our 25th year, and we know that in today’s cost-of-living crunch, a roll for £2.50 feels like a proper treat.  “We can’t wait to see the queues and the smiles, it’s going to be a busy day, so we’re urging people to come early, come hungry, and bring their piggy banks.”   Price drop for one day only From humble beginnings at the Edinburgh Farmers Market, Oink’s signature rolls quickly developed a following. Their first permanent shop opened in 2008 and has since expanded to three locations in the capital, becoming a must-visit for foodies and fans alike.   The Oink roll has even earned international recognition, featured on the hit Netflix food show Somebody Feed Phil, and championed by stars including Radio 1’s Greg James and foodie and comedian Ed Gamble.   Despite the attention, the business remains fiercely independent and family-run, with Adam and Sandy still hands-on and proudly sourcing all pork from their farms in the Borders.   The one-day £2.50 roll deal is expected to generate huge interest, and with the rolls sold until they’re gone, fans are advised to plan.   For those wanting to make the most of the deal, Oink’s shops will open at 11 am sharp on Saturda,y 31st May and will keep serving until the pigs run out – which, given past form, could be fast.   For more information about Oink, visit: https://www.oinkhogroast.co.uk/

Chinese photographer Xiaoling Li has been crowned Overall Winner of the World Food Photography Awards A heartwarming image, The Elderly Having Delicious Food , by Chinese photographer Xiaoling Li, is the Overall Winner of the World Food Photography Awards sponsored by Tenderstem® , the world’s greatest celebration of food photography. The image, which had first won the Food for the Family supported by The Felix Project category, was taken in Shuangliu Ancient Town in the Sichuan Province of China. “The elderly ladies in the picture are ‘setting up a Dragon Gate formation’,” says Xiaoling Li. “This is an expression used in China to refer to neighbourhood friends coming together to chat, gossip and share stories. They eat the famous Sichuan snack 'Spring rolls’. Food makes these people happy; they enjoy a beautiful and joyful life.” Chinese photographer Xiaoling Li has been crowned Overall Winner of the World Food Photography Awards sponsored by Tenderstem® and awarded the £5,000 (GBP) prize for a heartwarming image of elderly neighbours gathering to share stories over Sichuan spring rolls. “What a perfect winning image for our times,” says Caroline Kenyon, Founder, World Food Photography Awards sponsored by Tenderstem®. “This beautifully framed shot captures five elderly women in Sichuan Province, revelling in good food with true friends. The joy they have in each other’s company is palpable, a powerful rebuke to those who would divide us. Colour, composition, the variety of expressions while one determinedly ploughs on with their food - I defy anyone not to be uplifted by this photograph." Photographers of Scotland achieved great success in the competition; from nearly 10,000 entries submitted from 70 countries around the world, they had two finalist images. Lynne Kennedy, from Kyle of Lochalsh, was once again recognised in the Champagne Taittinger Wedding Food Photographer of the Year - having been a finalist of the category multiple times and the winner in 2024. Her image, which captures a groom watching his new wife cleaning the knife while he munches on wedding cake, was awarded 2nd place. Jacki Gordon was Highly Commended in the MPB Award for Innovation category with her creative image of miniature figurines in mushrooms made to look like explorers heading into a wood. Jacki, a retired mental health specialist, started her photography series featuring miniature figurines, called ‘Totie Photies’, during lockdown and has been shortlisted multiple times in the Awards with images from it.    The winners of the competition’s 25 categories were revealed by renowned chef, restaurateur and food writer Yotam Ottolenghi at the Mall Galleries, London, on Tuesday 20 May at an awards evening gathering stars of the food and arts worlds. Kyle of Lochalsh photographer Lynne Kennedy was awarded 2nd place in the Champagne Taittinger Wedding Food Photographer of the Year  “These Awards showcase the power of photography in telling incredible food stories from around the world,” says Dave Samuels, Brand Director, Tenderstem® Bimi® Broccolini and headline sponsor of the Awards. “No matter how the world changes, food remains at the heart of our lives. These extraordinary images serve as a reminder of the fundamental role food plays across communities; bringing people together through growing, cooking, eating, celebrating and surviving.” This year’s global judging panel was chaired by legendary food photographer, David Loftus , and included: Claire Reichenbach, CEO, The James Beard Foundation, Tom Athron, CEO, Fortnum & Mason, Max La Manna, Award Winning Digital Creator, Rein Skullerud, Senior Photographer & Photo Editor, United Nations World Food Programme and Mogau Seshoene, Chef and Author. A free-to-enter exhibition of all 185 Finalist images premieres at  The Mall Galleries, London , running from 21st - 25th May. A selection of images will also be exhibited at Fortnum and Mason from 2nd June, as well as the Museum of the Home from 3rd June - 7th September. To see the online gallery of all the 2025 finalists, visit  www.worldfoodphotographyawards.com   Entries for the 2026 edition of the competition will open later this year in September. Photographer Jacki Gordon from Glasgow was Highly Commended in the MPB Award for Innovation category with an image from her series featuring miniature figurines called ‘Totie Photies’.

Burntisland butcher makes the best pork sausage A record-breaking Burntisland banger has been named Scottish Pork Sausage Champion 2025 , marking it out as the best in the country.   Tom Courts Quality Foods lifted the Championship for a record third time at the recent Scottish Craft Butchers biennial Trade Fair at Perth, beating off fierce competition from over 60 independent butchers. And owner Tom couldn’t be more delighted.   “We won the Scottish Championship in 2011 and 2013, and to top the charts again this year is just fantastic,” he said. “I don’t think there’s a sausage in the country that has secured so many titles.”   Tom’s haul of awards for his pork sausage includes coming in as Reserve Scottish Champion in 1989 and 2009. The Fife butcher took a break from the industry between 1992 and 2003 but his premier pork product has proved it’s got real staying power.   “I stay true to my dad’s original recipe which has proved a best seller for two generations,” he said. “My dad said we should compete on quality – not price – and that’s exactly why our pork sausage is a winner. “It’s made with the very best pork from Scotland mixed with top quality grains and spices and then made using artisan methods, perfected by our team. And there’s a wee secret twist there too.”   Tom took the helm himself, however, for the national championship, hand-making the sausages that claimed the crown. Judges named it East of Scotland Champion before selecting it from five regions to be named Scottish Champion.  “I’m really chuffed,” he said, “and the whole team is absolutely delighted. We were up against some of the finest butchers in the country and although I know we have a great product, there’s nothing like the thrill of hearing your name called out as being the best in the business. “Our pork links are such a signature product for us at Tom Courts Quality Foods,” he added. “They’re a huge seller and bring us a lot of business so it’s just wonderful to see them secure another Scottish championship – what a treble!”   Tom and his team handcraft and sell around 300 kilos of pork links every week from their production unit and shop at Burntisland, outsourcing to customers throughout Britain.   Gordon King, executive manager with Scottish Craft Butchers, praised Tom and his team for their record win and said it was the pork sausage that others would aspire to. “The Scottish Pork Sausage Championship is one of the most coveted and fiercely contested competitions in the business,” he said, “and to take the title with the same product three times is outstanding. “The standard of entry this year was extremely high which reflects well on our local independent craft butchers who supply this household staple food as one of their key products on a daily basis,” he said, “but Tom Courts produced something exceptional yet again and wowed the judges to take a third championship title for his pork links.”   Judith Johnston, senior account manager with championships sponsor Lucas Ingredients, praised the extremely high standard of competition and the ultimate champion. “Lucas Ingredients is extremely proud to be associated with the Scottish Pork Sausage Championship and would like to congratulate Tom and his team on winning such a prestigious event.

James Pirie & Sons James Pirie & Son of Weymss Bay has claimed the much sought-after top prize at the prestigious 2025 World Championship Scotch Pie Awards, announced on Saturday 10 May at the Hilton, Glasgow - marking the competition’s 25th anniversary. Category Award Product Scotch Pie WORLD CHAMPION Scotch Pie Steak Pie (Family Size) GOLD Steak pie  This year’s competition saw over 539 products entered by 88 companies from the country’s finest butchers, bakers, and pie makers, each showcasing their skills, passion, and craft in pursuit of the coveted titles. Following an intense judging day, 50  expert judges assessed entries for taste, appearance, smell, and texture across multiple categories - from the iconic Scotch Pie to Football Pies & Savouries, Macaroni Pies, Steak Pies, Sausage Rolls, Hot and Vegetarian Savouries, Haggis Savouries, Bridies, and Apple Pies. Reflecting the ever-evolving pie industry, the 2025 competition also introduced two exciting new categories, Lighter Options and Retailer Pie Product of the Year, further raising the bar for innovation and excellence. Lesley Cameron, Chief Executive of Scottish Bakers, said: "This year marks a significant milestone as we celebrate 25 years of the World Championship Scotch Pie Awards. It’s a true testament to the passion, skill, and dedication of our butchers, bakers, and pie makers who continue to set the standard for quality and innovation in our industry. Our winners should be incredibly proud - to stand out in such a fiercely competitive field is an outstanding achievement. We’re delighted to celebrate Scotland’s pie makers, our ‘Pieoneers’, who keep our rich culinary heritage alive while pushing the craft forward." The 2025 Awards were officially launched at Hampden Park with football legend Kris Boyd kicking off the countdown, and this year also saw the introduction of Scottish Bakers’ ‘Pieoneers’ campaign, celebrating 25 years of craftsmanship, innovation, and dedication in Scotland’s thriving pie industry. Scottish Bakers, the association supporting Scotland’s bakery trade, organises the competition to showcase the skills behind the nation’s much-loved pies, lovingly made from scratch using quality, locally sourced ingredients. Carol Smillie presented the awards to the winners saying: "I am always thrilled to be part of the World Championship Scotch Pie Awards, celebrating the incredible talent and dedication of Scotland’s butchers, bakers and pie makers. Every year, I am amazed by the passion and craftsmanship that goes into creating these delicious pies, and it’s fantastic to see both familiar faces and exciting new talent taking part. The high standard of entries proves that the industry continues to thrive, with more professionals than ever showcasing their skills.  “Congratulations to all of this year’s winners, your hard work and commitment to quality truly deserve to be recognised." The 2025 World Championship Scotch Pie Awards would not be possible without strategic partner BAKO Group, Diamond Sponsor, Carr’s Flour and our valued sponsors: Andrew Ingredients, Dalziel Group, DMD (2000) Ltd, Fleming Howden, National Food & Drink Training, FDF Scotland’s Reformul8 programme , Reiser, Rondo, Sure Recruitment, TRKR and Ulrick & Short.

Nigel Ovens, World Haggis Champion Scotland has a new World Haggis Champion. And for butcher Nigel Ovens, the ultimate accolade is a dream come true. The third-generation owner of McCaskie’s Butchers at Wemyss Bay was overwhelmed when he secured the global title at the Scottish Craft Butchers Trade Fair in Perth on Sunday. “This is the culmination of a lifetime’s work to perfect our haggis recipe,” said Nigel. “I’ve spent years watching, tasting, tweaking and learning from others and I’m absolutely thrilled to be lifting the World Championship – it’s a dream come true.” Nigel’s haggis won the Scottish Championship 10 years ago and he determined not to change the recipe as he faced the best in the country for the World title. And the west coast winner, which fought off stiff opposition from 55 other producers, earned glowing praise from the judges with head judge Jon Wilkin saying it “couldn’t be bettered”. Jon, Reader in Food Innovation and Knowledge Exchange at Abertay University, said McCaskie’s haggis was the very best the world could showcase and a worthy winner of the championship. “It’s absolutely fantastic and I can’t imagine there’s a better haggis anywhere,” he said. “The judges had a tough time because the standard this year was extraordinary, but Nigel’s haggis had something special. “It was meaty, with a coarse but moist texture, just the right amount of offal to flavour but not overwhelm, a really good salt level and a wonderful spicy peppery element that kicks in at the end – a real champion.” Nigel, however, refuses to part with the secret recipe that makes his haggis a world-beater. “Let’s just say lamb fat probably helps sweeten the haggis and give it broader appeal,” he said, “but after a lifetime spent perfecting the recipe, I’ll keep the rest a secret.” Nigel said the world title was a reward for his 24-strong team at Wemyss Bay, who work to ensure that his haggis is enjoyed by customers across the UK. “Haggis is no longer a Burns Night and burst product,” he said. “It is a versatile foodstuff used to create a multitude of haggis products enjoyed throughout the year “It’s one of Scotland’s most iconic products and this World Haggis Championship title is the one that every butcher in the country aspires to. “This means so much to me. It literally is a lifetime’s achievement – I’m so honoured, so humbled and so thrilled.” Louise Harley from championship sponsor Grampian Oat Products added her congratulations to McCaskie’s after playing her part on the judging panel. “It was an honour to be part of such a prestigious event as both a judge and a sponsor,” she said. “The standard was incredibly high and, although scoring was tight, we congratulate Nigel Ovens and McCaskie’s on an outstanding product. “Oats are an integral part of the haggis recipe, and Grampian Oat Products was delighted to sponsor the World Championships again this year.” Nigel is only the second butcher to win the World Haggis Championship, which was staged for the first time by Scottish Craft Butchers (SCB) in 2023 and held every two years. SCB President, Laura Black of Coopers of Bellshill and previous holder of the title, said she was delighted to see the extremely high entry standard for such an iconic dish and congratulated Nigel for reaching his lifetime goal. “McCaskie’s are well known for their multi-award-winning products and for Nigel to add this World Haggis Championship to his plaudits is just wonderful,” said Laura. “There are few butchers who wouldn’t want to add that accolade to their honours, and we’re thrilled for him.”

Green Mountains follows Black Sea and Red Sands As May blossoms I reflect on my two outstanding cultural events of the year so far. I have a simple criterion; they must blow my mind and obtain a personal score of ten. The first is the Bob Dylan film A Complete Unknown. A mesmerizing performance telling the story of the singer’s early days in the run-up to him going electric at the Newport Folk Festival. As the credits rolled, only two people remained in the Cameo. I, a middle-aged woman, and a young man, unknown but sitting beside me.  Neither of us could give up the screen and sat like two solitary crotchets on a blank page of sheet music until The End.   The other 10/10 was a dinner at Toppings bookshop to celebrate the launch of Caroline Eden’s third book in her colour trilogy, Green Mountains , which follows Black Sea and Red Sands. The book is split into two parts, Armenia and Georgia, tracing Caroline’s walks in the South Caucasus, learning about the culture, history, religion and politics of these countries through the lens of food. Armenian Dawn: apricot, almond, brandy, prosecco There are recipes dotted throughout the book which Caroline calls ‘Edible Postcards’. At Toppings bookshop in the early evening, we are seated amongst the bookshelves.  Tables are set with white cloths, vases of wild spring flowers, and cutlery is tied with string and decorated with a marigold. We are served our first edible postcard, an aperitif called Armenian Dawn: apricot, almond essence, brandy and prosecco. In the book and at the talk following our meal, Caroline explains: “If an Armenian hands you an apricot, they are, in a way, handing you Armenia”.  The apricot is the national symbol of Armenia, and this sunshine- coloured sipper is perfect for soirees of every kind. Next, we enjoy a delicious and abundant feast featuring Summer tolma with cranberries from Armenia, lobio croquettes from Georgia, courgettes with Georgian spices and walnuts, citrus and walnut summertime salad (Armenia), potato and cabbage pirozhki (Armenia), sauerkraut and pickles, and to finish tarragon panna cotta. Georgian orange wine I am with a party of friends and we adore the fresh, colourful, tasty and textured food. Our meal is washed down with Qveris 2021 Rkatsitseli, an orange wine made from ancient artisanal methods whereby white grapes are placed in clay pots called amphorae and buried underground to age and ferment. The result is a rich, complex amber wine tasting of quince and honey but balanced by acidity and tannins. The rural dishes of the South Caucasus are rooted in place and cooked in kitchens by people who pick, harvest, preserve, ferment, knead, stuff, and sprinkle herbs, spices, and salt blends that lend a unique note. Blue fenugreek is used in the Lobio kidney bean croquettes and a variety of Georgian dishes. Svan salt incorporates coriander, blue fenugreek, dried marigold petals, garlic powder, red pepper flakes and caraway seeds. Caroline discovers these dishes as she walks the land between the Black and Caspian seas. Along the way, she meets mechanics, priests, hikers and journalists, all of whom give her insight into how food is integral to the culture of the places she visits, from mountain villages to towns and cities. The food, wine, Caroline’s stories, idyllic setting, friendly staff, generosity and collegiate atmosphere make the book launch a superlative event.  The icing on the cake is the book itself. Caroline Eden is a talented writer who takes your hand and walks you through her gastronomic reportage of the South Caucasus.

Ginger Panna Cotta with Rhubarb I have always enjoyed independent restaurants, distinct from street food trucks, chain restaurants, high-end establishments, and Michelin-starred venues. While chain restaurants have improved their offerings considerably, and street food and Michelin have their place, I seek out the family-run, couple-owned, entrepreneurial, or partnership-driven neighborhood restaurants—places where you meet the owner on the way in and exchange pleasantries or where they come to your table to check on your food. Slow Braised Ox Cheek Reflecting on this, I realise, while on my way to Dine one sunny April evening, that it's because I favour experience and theatre over mere consumption. Passing a pizza truck, I appreciate its existence and would happily grab a slice en route. Food markets like Edinburgh Street Food and Bonnie and Wild tick many boxes; Michelin is an occasional treat, and I love what the hipster young bucks do. But this evening, I am heading to a beautiful brasserie where I know the owners' ethos, where my friend knows some of the staff, and where I will be served plates of food overseen by an executive chef with a passion for Scottish seasonal produce. Dine is the brainchild of Stuart Muir and Paul Brennan, a dynamic duo combining chef and hospitality business expertise. Stuart once had Michelin stars. Now they have four neighbourhood restaurants in Craiglockhart, Canonmills, Murrayfield and this flagship venue at Saltire Court in Edinburgh's theatreland. We are welcomed with a glass of complimentary bubbles. Our names, as regular customers, have been flagged among the thousands of bookings they must be accommodating over four restaurants on a Friday night in Spring; a warm and welcoming gesture. Roast Chicken After nibbles, I enjoy roast chicken with peas à la française, new potatoes, and herb oil, while Kate has slow-cooked ox cheek with creamed mashed potato, buttered kale, Madeira jus, and crispy onions. Both dishes are from the market menu, which changes monthly, shaped by the seasons, and is £23.50 for two courses and £30.50 for three courses. My chicken dinner is a delicious plate of food complemented by a good glass of Italian white, and Kate says the beef is so tender it just falls apart. I am in a very happy place for a Friday night at the end of a long working week, and am about to be even happier. We both savour our desserts. For Kate, it is baked rice pudding with caramelized pineapple, and for me, the stem ginger panna cotta is the wobbliest, creamiest I have had. It comes with perfectly al dente poached diced rhubarb and two delicate discs of buttery crisp shortbread. This is Spring on a plate! Not only is the food heavenly, but the staff are friendly, the restaurant is warm and buzzing, and at no point, despite the busyness, are we prodded to chat less and free up our table. I recently visited another place with excellent food, but my party was interrupted every ten minutes, and I won’t be going back. Baked Rice Pudding with caramelized pineapple I don’t know whether Stuart Muir and Paul Brennan of Dine are familiar with Danny Meyer’s concept of Enlightened Hospitality, but the key is to put employees first. When you do that, Meyer argues, a virtuous circle is created where happy employees create happy customers. It starts with the emotional intelligence of staff and results in customers who have positive, happy experiences. This is what you find in independent operations like Dine, where the investment is in the staff and the community. It is an investment in humans over numbers, and I hope such restaurants continue to prosper. Dine - Saltire Court10 (1F) Cambridge Street, Edinburgh, EH1 2ED 0131 218 18 18

Azim and Ghislain A glass of Champagne is always a delightful way to start an evening, setting a Gallic tone when we visit   The Green Room  in Edinburgh’s West End. Nestled in cobbled William Street, the bar exudes charm with its traditional windows and lamps. Inside, the welcome and temperature are warm. Comfortable cushions and leather seats help keep any March chill at bay. The Green Room boasts an international cast of nine owners, but it is the Frenchman and master sommelier Ghislain Aubertel who is the heart of this wine bar with food. Salmon pate, gyoza and goat's cheese parcels As Liz and I read the food menu, we appreciate two often-neglected details: a wine recommendation next to each dish and more wines by the glass than many other establishments. The wine list is well thought out, just a little off the beaten track—enough to pique interest without intimidating. The Champagne accompanies three shared starters; Goat's Cheese Parcels are classically paired with caramelized onion, walnuts, almonds, and blossom honey, while lingonberry powder adds a pretty Scandinavian touch . Smoked Salmon and Beetroot Pate is generous, with slender, snappy crostinis and piquant pickled cucumber that avoids being overly sharp. The red grapefruit segments are plump and bodacious.  Gyoza are presented in a half-moon shape around the plate, generously stuffed and slightly charred. Attention to detail is evident in the combination of foods, in their execution and presentation. Pan-fried duck with dauphinoise We eagerly anticipate our main courses. Chef Azim sends out Pan-Fried Duck Breast with Dauphinoise potatoes, hispi cabbage, squash puree, cherry gel, and vermouth jus for me, and Venison Meatball Linguine with Madeira wine and mushroom cream sauce for Liz. The latter is just the sort of comfort dish Liz loves, packed with flavour from an umami-rich sauce that clings to top-quality pasta. Liz also notes that the venison is ultra-lean. My duck arrives sensibly sliced and pink, with the sweet sauce and jus complementing the fowl perfectly. The cherry notes in my glass of Pinot Noir match those in the gel. Although Azim’s approach to cuisine is French, the ingredients in our dishes reflect the cosmopolitan character of the personnel at The Green Room. This inclusivity and input into the menu are admirable and modern approaches to business. Puddings are out of the question, but there is a wine tasting the next day by Thistledown Wines, and we can’t resist putting our names down. Tastings are held every Thursday. The Green Room is a convivial venue combining Gallic charm with Scottish warmth and an international influence in the wine and food menus. The Green Room: 19-25 William Street, Edinburgh, Scotland EH3 - 0131 225 1358 - Open for drinks & food: Mon-Wed | 2 pm - 11 pm, Thu – Sat | 12 pm - 12 am

J oão’s Place is a speakeasy-style bar on the 11th floor of W Edinburgh, inspired by the vibrant Liberdade neighbourhood in São Paulo, Brazil, a melting pot of cultures with a strong Japanese vibe. You enter through a discreet door into a bar that feels like a loft apartment. Think mid-century furniture and vinyl records giving off major ‘Mad Men’ vibes. You might even spot a couple of music executives chilling with some Billecart-Salmon, who are probably taking a break from the hotel’s recording studio. Like the swanky SushiSamba one floor below, João’s Place blends Brazilian, Japanese, and international influences. First up, I go for the João Gibson: Ukiyo Blossom Gin, house-made seasonal vermouth, and house pickles. It’s a game-changer – sweet vermouth and floral gin, thanks to the cherry blossom infusion. The stunning bottle’s two-tone design is inspired by the Japanese landscape. My drinking buddy Simone opts for Tropicalismo: Ukiyo yuzu, coconut gin, guava, passionfruit, and lime, served in a super cool pottery Tiki mug. 🍹 For my second drink, I’m torn, so Rummy the mixologist suggests the Barrel Bracer: Nikka from the Barrel, Laird’s Applejack, Amer Picon, homemade grenadine, and lime. He knows I’m into Negronis and pitches this as a lighter, fruitier twist on the classic. I’m sold! But I need AI to break down some of the ingredients: Nikka from the Barrel : A rich, full-bodied Japanese whisky, blending over 100 batches of malt and grain whiskies, bottled at 51.4% ABV. It’s matured in used barrels for a few months to harmonize the flavours. Laird’s Applejack : America’s First Spirit, an apple brandy with a rich, deep flavour and smooth balance, made from a blend of apple brandy and neutral grain spirits. Amer Picon : A French bitter liqueur made from oranges, gentian, and cinchona. Invented by Gaétan Picon in Algeria in 1837, it’s known for its bittersweet, citrusy flavour, traditionally served with beer or white wine in cocktails. It’s amazing, but the hard liquor hits me hard the next day. Simone chooses a lighter Japanese Highball with Roku Gin, cherry blossom, rhubarb, hibiscus and tonic water. João’s Place is fab – it doesn’t compete with other top-notch bars in Edinburgh; instead, it offers something unique. Plus, the outside deck gives you an unrivalled view of the city skyline, with fire pits to keep you warm. If you’re into cocktails, glamour, and treating yourself, João’s is the place. Joao's Place, 11th floor, W Edinburgh, St James Square, EH1 3AX - 0131 287 1470 Wednesday - Sunday 3 pm - 1 am, closed Monday & Tuesday