Marshall Milne Following our report on The Mussel and Steak Bar 's birthday celebrations, we have received further news that this Grassmarket restaurant is rolling back the years and their prices! Since 2005, the restaurant has been a must-visit dining destination for many. Owner Marshall Milne was inspired by the quality of Scottish produce when he opened the restaurant, and works closely with a network of Scottish farmers and fishermen. To celebrate its 20th birthday, The Mussel & Steak Bar will offer a 20% discount from Monday, 5th May - Thursday, 8th May. Marshall and his team are then rolling back the clock on their menu for the weekend, returning to the 2005 dishes and drinks menu. Highlights include: Spring menu Rib-eye steak £13.50 Kilo mussel pots £10.50 Fish and chips £12.50 Mixed shellfish platter £13.95 Cullen Skink £3.80 Bailey’s cheesecake £3.80   The restaurant is known for fresh seafood from across Scotland, including Isle of Uist lobster, langoustines and crabs, hand-dived Orkney scallops in the half shell, kilo pots of sustainable rope-grown mussels with a choice of sauces. The restaurant sells over two tonnes of mussels per month and 40,000 oysters per year. The meat is sourced from farmers across the lowlands, with 35-day dry-aged steaks like their 40 oz Tomahawk, alongside pork and wild venison from the Highlands. The drinks menu includes the bar's specially selected Merlot and Sauvignon Blanc wines together with cocktails such as The Mussel & Steak Old Fashioned, G&Tea and a Coriander and Lime Gimlet or a warming dram of whisky.   An outdoor terrace is a suntrap for alfresco dining.   Patron Marshall Milne says, “This birthday is a testament to the quality of Scottish producers and the warmth of my talented front of house and chef teams throughout the years. I’m so delighted to have customers who keep in touch from around the world and staff who have been with us for many years. I’m so grateful for the support my team and I have enjoyed from Scots and visitors alike. Here’s to 20 more years of The Mussel & Steak Bar!”   The Mussel & Steak Bar 110 West Bow, Edinburgh EH1 2HH 0131 225 5028 Opening hours: Monday to Sunday: 11:30 am to 3 pm (lunch) and 5 pm to 10 pm (dinner) T's & c's: 20% off on the current menu - Lunch & Dinner - Monday to Thursday. Regular prices - Lunch - Friday to Sunday. 20 Year Old Menus & pricing  - Friday to Sunday (bookings available 5/5.15pm /5.30 pm/7/7.15pm /7.30 pm)

There will be a range of Champagne, crémants, by the bottle and by the glass Cuvée , a new Champagne, wine and cheese bar, is set to open in Glasgow’s West End at the end of April. Cuvée will open next door to cocktail bar, Rascal, upstairs at 1 Lynedoch Street, serving a wide selection of Champagnes, Cremant, wines and a bijou cocktail list complemented by a small plates and sharing cheese and meats menu. Opening in one of the West End’s grand townhouses, the bar will make the most of its period features to enhance what would have been a smart city drawing room, now a 30-cover lounge with seats for 16 at the bar. Vintage landscape murals and mirrors will adorn the walls, giving it a traditional feel with a soft, neutral colour palette accented by pinks and greens. There will be touches of Art-Deco as a nod to Glasgow’s involvement in the arts and crafts movement, as well as subtle Parisienne and European influence, fitting for a Champagne bar. Partnering with luxury house LVMH Moët Hennessy Louis Vuitton, the wine list will feature a selection of Champagnes by the bottle and glass including Churchill’s favourite Pol Roger Reserve Brut (£17.50), Ruinart Blanc de Blanc (£23.50), Moët & Chandon Brut Imperial NV (£15) and Veuve Clicquot Yellow Label Brut NV (£16). Dom Pérignon Vintage 2013 will also be available by the bottle. Sparkling wines are well represented with Lorentz Crémant D'Alsace Brut NV available for £7.50 by the glass and Cloudy Bay Pelorus Brut NV and Rosé NV by the bottle (£60 and £64). Non-alcoholic fizz will be supplied by Italian Sea Change Alcohol-Free Sparkling NV (£5) with flavours of elderflower, apple and mint. Gemma Allan, Regional Sales Manager for Möet Hennessey, LVMH said: “We are thrilled to partner with Cuvée in Glasgow to bring a new and exciting Champagne experience to the city. Our collaboration allows us to showcase an extensive selection of our most prestigious Champagnes by the glass, providing an opportunity for guests to savour and appreciate the exceptional quality and craftsmanship that Moët Hennessy is renowned for. Cuvée is set to become a premier destination for Champagne lovers and those seeking a sophisticated and memorable evening.” Guests will have a carefully crafted menu of small plates, bar snacks and sharing boards to peruse over their glass of Champagne. These will include cheeses, charcuterie, parfait and terrines served with bread, oatcakes and condiments sourced from George Mewes (established in 2010, near the venue on Byres Road); Guilda - skewered olive, guindilla chilli and anchovy; Freedom bakery sourdough - olive oil, aged balsamic; Salt cod croquettas – lemon, aioli; and Smoked salmon, beetroot salad - vodka and horseradish crème fraiche; with a Chocolate ganache and Champagne sorbet for something sweet. Courtney Flynn, Head of Sales, PR and Comms at Merchant Pubs and Bars added: “We are delighted to add Cuvée to our portfolio. There’s a real gap in the market for a bar like Cuvée as we’ve experienced a growing interest in Champagnes and sparkling wines by the glass across our other venues. 1 Lynedoch Street is the perfect location for it and we are thrilled to be working closely with LVMH on bringing the best Champagne and wines to a new premium venue in Glasgow.” Cuvée, Upstairs, 1 Lynedoch Street, Woodlands, Glasgow Cuvée will be open Wednesday and Thursday, 5 pm until late, Friday 2 pm – 1 am, Saturday 12 pm – 1 am, Sunday noon - late. They will welcome walk-in tables, no bookings required, and the space will be available to book in advance for private events and receptions of up to 50 guests.

Doughnuts, dulce de leche, berry coulis, citron ice cream SushiSamba opened its Dubai location in November 2021 on the 51st floor of the Palm Tower on Palm Jumeirah, offering stunning 360-degree views of the Dubai skyline. It opened in Edinburgh on the 10th floor of the W Hotel, providing similarly panoramic views and featuring the unique combination of Japanese, Brazilian, and Peruvian cuisines that reflect the cultural melting pot of the restaurant’s origins. Designed to be an oasis in the sky, SushiSamba boasts floor-to-ceiling windows, a large curvaceous space, and bold colours. Its glamorous, vibrant energy (there is a Vegas branch) is often complemented by music; there are sunset DJs, vinyl in João’s Place, the cocktail bar on the 11th floor, and even a recording studio in the hotel.  The menu includes dishes such as: Aperitivos: Edamame with sea salt and lime, grilled spicy Padrón peppers, and plantain chips with aji amarillo. Small Plates: Salt & pepper squid with dry miso, wagyu gyoza with kabocha purée, and shrimp tempura with spicy mayo. Salads: Seaweed with sesame and yuzu caviar, green gem lettuce with asparagus and avocado, and heritage tomato with pomegranate molasses. Raw: Tuna seviche with pomegranate leche de tigre, salmon tiradito with ginger and aji amarillo, and lobster with passionfruit and plantain chips. Robata: Black cod with miso, pork belly with butterscotch miso, and lamb chop with red miso and lime. Large Plates: Moqueca mista with shrimp, squid, sea bass, mussels, and clams in coconut milk, and churrasco Rio Grande with ribeye, chorizo, and filet mignon. Samba Rolls: Whisky-cured salmon with snow crab, avocado, and tempura flakes. Simone and I share fat and moreish shrimp tempura, lightly dusted and crispy, smothered in spicy mayo. The dumplings burst with beef, and the salad is fresh and vibrant in a clever miso dressing—note to self to try at home. We choose a Senshi Samba roll comprising toro aburi, snow crab, asparagus, salmon roe, crispy onion, and yuzu dressing, which is pretty and delicate. Then comes an equally exquisite teeny strawberry parfait and some naughty sugar-sprinkled doughnuts with dulce de leche, spots of berry coulis, and a quenelle of citron ice cream. If your purse allows, you can go to town at SushiSamba, but you can also enjoy perfectly executed dishes in a stunning environment for an average spend. Even if you do the latter, it feels like an absolute treat. SushiSamba Edinburgh W, 10th floor, 1 St James Square, EH1 3AX - 0131 287 1450 Open: Wednesday 12.30 pm-10 pm, Thursday - Saturday 12.30 pm - 11 pm

Brandon Terrace Sometimes you really can’t beat a good burger. Soft bun, juicy meat, sauce and cheese oozing. It’s the classic fast food – quick yet highly satisfying – and generally reasonably priced. The demise of large burger chains like Gourmet Burger Kitchen and Byron has opened the market up to independents like Edinburgh’s Luxford . Initially a university side project for 18-year-old founder Alexander Gilpin, Luxford Burgers started from a shipping container in Leith in 2020 before opening its first restaurant in St Leonard’s Street in March 2022. Intoductory popcorn Since then, the restaurant and founder have received numerous awards, including ‘Independent Restaurant of the Year’ and ‘Scotland Burger Restaurant of the Year’ at the Deliveroo Restaurant Awards 2024, and ‘Rising Star of the Year’ at the 2024 Edinburgh Chamber of Commerce Business Awards. A second restaurant in Brandon Terrace, Canonmills, opened in September 2024, and it is this location we visit on a bright April evening. The space is small and welcoming, with a cinema theme throughout—from the film posters and artwork to the names of the burgers and introductory bag of popcorn. Milkshakes There are several burger options, both meat and veggie, along with a vast range of toppings that can be added. I choose ‘The Parasite’: crispy garlic chicken fillet tossed in a Korean gochujang sauce, mayonnaise, spring onions and shredded cucumber. Across the table, he chooses ‘The Shrek’: 2 x 4oz aged scotch beef patties, double vintage cheddar, red onion marmalade, mustard mayo and crispy shallots. There are several sides to choose from, including loaded fries, so we opt for the sweet potato fries with Cajun sea salt, a side salad and the onion rings. The food arrives quickly, the quality of the ingredients is high, and the portions are generous. The sides can easily be shared; we didn’t even finish the fries. The side salad is a little disappointing, being mostly iceberg. The chicken burger is huge and very messy to eat. My one recommendation would be to reduce the amount of sauce, which impacts both the flavour and structural integrity of the final product. Conversation is not advised while devouring such a beast, so I focus on the Pulp Fiction poster opposite in silence as I ruminate, Jules style, “This is a tasty burger”. Perhaps further influenced by the poster, we decide to indulge in rich, creamy milkshakes, which cost £5, hopefully a reference to the $5 shake in the film. At around £20 per head for an enormous burger, shared fries and a milkshake, Luxford provides the perfect experience for when only a burger will do. Kids can build-a-burger for £8 in the run-up to Easter KIDS EASTER OFFER BUILD-A-BURGER Each made-to-order Build-A-Burger costs just £8 and can be enjoyed at Luxford Burgers’ two Edinburgh locations at St. Leonard’s Street and Brandon Terrace. Available for a limited time only, this exclusive Easter offer runs Monday – Thursday, 12-4 pm, until Monday 21st April. Advanced booking is advised because this palate- pleasing offer is sure to prove popular! Luxford Burgers Canonmills, 9 & 9A Brandon Terrace, Edinburgh, EH3 5EA - 0131 662 9349 Open: Sunday-Thursday 12 pm–10 pm; Friday-Saturday 12 pm–11 pm

Craig Nelson Considering the range and complexity of flavour and technique in every dish, prices at the newly reopened Ox and Finch in Glasgow’s Kelvingrove are pretty amazing. Take, for example, a substantial main of warm North Sea cod loin from David Lowrie, beautifully firmed up by simply salting, rolling and cooling for a day to produce a just-cooked, flaky and immensely flavoursome cut atop a sweet-savoury, honeyed gluten-free Joker Pale Ale cream and served with in-season hen-of-the-woods and wild garlic salsa verde. It’s the most expensive dish on head chef Craig Nelson’s wide-ranging menu at just £15. Another of his new offerings - two tender thick squares of ox tongue topped with a Welsh rarebit of tangy Red Leicester and served with a side dollop of spicy brown sauce gel relish using allergen-free Henderson's Relish - was the standout for me for its total deliciousness, originality and hint of nostalgic humour at just £12. Sauchiehall Street Ox and Finch was the first of the Scoop Restaurants group’s empire. It launched 10 years ago and has just re-opened after a prolonged refresh, the most noticeable change being its green-tiled exterior, wraparound awnings and outside seating (which apparently took ages to get through planning permission in this conservation area). It’s Craig Nelson’s new playground, complete with shiny new open kitchen, now reorganised to put the Pass in front, the Wash section at the back and Pastry at the side where diners can see it. Chef Craig spent time at the group’s new restaurant, Margo, after returning to Glasgow from the Michelin-starred Harwood Arms gastro-pub in Fulham, London (where I once ate on the recommendation of the late Andrew Fairlie). It’s clear he’s relishing the opportunity given by owners Jonathan McDonald and Daniel Spurr. Visible from the Pass immediately on entering the restaurant, he’s head-down, calling out to his fulsome brigade - and smiling, despite continuous arrivals on the first night of being open to the public. Sea Bream Crudo Japanese influences whisper from a signature small plate of barbecued sea bream crudo with citrus dashi (£10). A complicated technique involving 10% brine, freezing, barbecuing, cooling overnight, slicing hyper-thinly and serving in a dashi of rapeseed oil, orange and lemon juice resulted in an intriguing mandolin-like progression of delicately flavoured just-cooked tiny slivers, though I felt the orange juice rather dominated the dashi and overwhelmed the fish. A main of tender slow-cooked feather blade of beef, from the celebrated supplier Andrew Duff, was beautifully presented alongside a Tsukimi moon-like circle of buttery pomme purée (£15). Burrata Spices are also showcased, especially in a burrata, compressed tomato, chilli and anchovy plate that kicked off our meal with a welcome punch (£9). Meaty cod cheeks with chorizo, tomato and morcilla (the Spanish blood sausage made with rice to make it gluten-free) on Freedom Bakery sourdough at £9.50 were stunningly executed - the fish allowed to speak out among all the other shouty flavours - and almost a meal in themselves. France gets a ‘oui’ look-in too, with a soft apple tarte tatin (with crunchy butter pastry) paired with a Fourme d’Ambert blue cheese and a tea- infused prune and raisin gel - a dessert and cheese board all in one (£9.50). I enjoyed this with a glass of “living” Soif! organic natural sparkling wine of 40% Auxerrois grapes, 40% apples, and 20% water from Les Funambules in Alsace. Not a cocktail, although the cocktail menu is fulsome, but fun and delicious at £7.50 all the same. I liked that you order all dishes - small and sharing - at once and get them when they are ready, because it challenges the palate and creates a sort of disruption of expectation. The downside is that you order too much and find you struggle to finish. The trick is, of course, to keep eating. Ox and Finch, 920 Sauchiehall Street, Finnieston, Glasgow G3 7TF open 12 noon - 10 pm Wednesday-Tuesday. 0141 339 8627

Recently launched at the Edinburgh Street Food market Edinburgh Street Food has made its mark on the city’s hospitality landscape. I have visited many times, as it ticks so many boxes; free WiFi, water, and loos, a central location near transport links, a choice of sweet or savoury street food from a line-up of concessions and booze to boot. Alongside staples like Soft Core, Bao Bundits, and Harajuku, some concessions swap in and out, and the latest to arrive is Razzo Pizza Napoletana.  On a rare date night, Mr Bite and I meet for some pizza before a showing of Becoming Led Zeppelin. For fans, it’s the story of the band up until Led Zeppelin II, covering the period when Jimmy Page worked the voodoo necessary to take some unknown session musicians to the cusp of music history.  Meanwhile, however, back at Razzo, we are ordering devilish pizzas baked for one minute at 470 degrees to obtain the distinctive leopard spot blistered dough.  Owner Ivan Georgiev said of his new venture: “I’ve been searching for the perfect second location for a couple of years, but nothing seemed right-until I heard from Ailidh Forlan, ESF’s Marketing Director,” Ivan says. “When I saw the opportunity, I didn’t hesitate. I admire what Edinburgh Street Food has built and am beyond excited to join this vibrant community of vendors.” San Marzano tomatoes figure highly Razzo’s menu features a selection of best sellers, including Speck E Gorgonzola, Mortadella E Burrata, Diavola, Crudo E Rucola, and more. I order what may be my favourite pizza, Napoletana with capers, anchovies, and olives. Mr Bite has the Speck with Gorgonzola and walnuts - good quality ingredients. Napoletana, speck e gorgonzola and rosemary garlic bread We liked the intensity and combination of the flavours topping our pizzas, but top tip, there is a lot of crust, so do order dippers! As ESF’s customer base continues to grow, now generating over 90,000 transactions per month, hungry food lovers can enjoy Razzo’s culinary creations daily (12 pm–9 pm Sunday–Thursday, and until 10 pm on Fridays and Saturdays).  Razzo joins a stellar lineup of 11 award-winning vendors and bars, including Bundits, CHIX, Street Food Sessions, Antojitos, Harajuku, Haldi, Fat Patty’s, and Fred’s Backyard Barbecue. Located next to the OMNi Centre in the heart of Edinburgh, Edinburgh Street Food is the go-to destination for unforgettable street food. Come for the pizza, stay for the atmosphere.

Championing The Shore Some of the biggest names in Scottish hospitality have come together for the first time to showcase Edinburgh’s waterfront in Leith as Scotland’s premier dining destination.   Home to three Michelin stars, a new Michelin Bib Gourmand and a two AA Rosette restaurant onboard Scotland’s only five-star luxury floating hotel, the coastal neighbourhood now boasts more fine dining restaurants than anywhere else in the country.   The historic Port of Leith is also home to the UK’s first vertical distillery, the world-famous Royal Yacht Britannia, and a wide variety of top restaurants brimming with the best fish and seafood landed around the shores of Scotland.   The new campaign is being backed by Leith’s Michelin-starred chefs, Tom Kitchin, Martin Wishart; and Heron’s Sam York, as well as Roberta Hall-McCarron from The Little Chartroom and Bib Gourmand-awarded Ardfern; Fingal Hotel’s The Lighthouse Restaurant; and Barry Bryson’s newly opened Barry Fish.   The Port of Leith Distillery is also taking the dining experience to new heights in Edinburgh's historic whisky district with its top-floor bar and restaurant, which enjoys elevated panoramic views of the Shore, the Edinburgh skyline and the water beyond.   To mark the arrival of spring and with Easter just around the corner, the group of seven chefs and restaurants are joining forces to attract even more local diners to Edinburgh’s vibrant waterfront in Leith, as well as food lovers travelling to the city from other parts of Scotland, the rest of the UK and from around the world.   Commenting on the new Leith restaurant campaign, Tom Kitchin said:   “Edinburgh’s waterfront has definitely earned its reputation as a world-class restaurant destination over recent years, so I’m really excited to be teaming up with other top chefs and venues around the Shore to help reach an even wider local, national and international audience.”   Martin Wishart added:   “The Shore area of Leith has developed so much in the 25 years since opening the restaurant. The quality and range of restaurants and bars in this coastal neighbourhood is outstanding. It’s a pleasure to be in the company of such a wide range of talented chefs.”   Leith restaurant luminaries Permanently berthed in Edinburgh’s historic Port of Leith, luxury floating hotel Fingal has quickly established itself as a world-class foodie destination with all the glamour and style of a superyacht, but with an air of old-world Art Deco ocean liner elegance. Fingal’s The Lighthouse Restaurant boasts two AA Rosettes for culinary excellence.Chief Executive of Fingal Hotel and The Royal Yacht Britannia, Franck Bruyère, said:   “We’re continuing to enhance the dining experience for our guests following the expansion of our award-winning restaurant. We’re also building on Fingal’s reputation for culinary excellence by showcasing only the best Scottish seasonal produce. Fingal’s galley team aims to create the finest quality Scottish menus that are bursting with seasonal flavours.   “In addition, and new for 2025, Fingal’s original Bridge is being developed into a thoughtfully designed new private dining experience, offering a tailored and immersive gastronomic journey for guests, inspired by Fingal’s working life at sea."   Re-launched in 2019, Fingal was developed and is managed by the award-winning team at The Royal Yacht Britannia, which is opening a new world-class visitor centre and retail experience in Leith in spring 2025 to elevate its visitor journey. The enhanced visitor centre will incorporate ‘never-before-seen’ images and films, setting the scene of the Royal Yacht’s rich history, giving visitors an enhanced sense of arrival before stepping aboard the Yacht itself.   Acclaimed Scottish chef Barry Bryson recently opened the doors to his first independent fish restaurant in February, bringing a fresh addition to the menu of venues on the Shore. Barry Bryson said:   “With Barry Fish, it was always about finding a site in Leith, but never did I imagine we would be opening in such an amazing location as the Shore. Our dining experience is designed for everyone. We are not a special occasion restaurant, but we do want to be a special restaurant. It's about creating something that fits well with a community of diners - that’s who I am.”   Leith is now even more accessible by public transport from Edinburgh city centre and Edinburgh Airport throughout the day and evening. Edinburgh Trams now offer a direct and quick public transport link between The Shore, Port of Leith (Fingal Hotel stop) and Ocean Terminal (Port of Leith Distillery and The Royal Yacht Britannia stop) https://edinburghtrams.com

2025 Festival Edition Perhaps a somewhat overlooked corner of Scotland’s west coast, the rather unfortunately shaped Kintyre Peninsula was once home to one of the country’s great whisky-making regions. Despite being a small habitation, at its Victorian peak, Campbeltown boasted 26 distilleries. Now just three remain, but Campbeltown is still making waves on the international spirits stage. The annual Campbeltown Malts Festival will be taking place this year 19-24 May , with special bottlings and events taking place at the three remaining distilleries, Glen Scotia , Springbank and Glengyle. Glen Scotia, the most recognised of the three, launches its 2025 Festival Edition on 2 April 2025. The distillery is multi-award-winning, having most recently won ‘Best Single Cask Single Malt' at the World Whiskies Awards for a single cask bottling in 2023, and Platinum titles at the San Francisco World Spirits Competition 2024 for both Victoriana and its 25-Year-Old. Heavily peated and finished in red wine casks While the brand’s whiskies generally embody the oiliness, coal smoke and salinity typical of the region, the nine-year-old Campbeltown Malts Festival 2025 release is somewhat unconventional for being heavily peated and stored for five months in Ribera del Duero red wine casks, resulting in a rich, smooth finish to the final dram. Iain McAlister, Master Distiller and Distillery Manager, said: “This year’s Festival Release promises a unique experience that will transport you straight to Campbeltown with your first sip. As well as delivering the maritime and salinity notes synonymous with Glen Scotia, this whisky also provides an element of surprise as it develops on the palate. The finish brings a bold burst of vibrant flavour from the Ribera del Duero red wine casks which is a distinctive pairing with the heavy peat.” At the festival this year, visitors to Glen Scotia’s distillery will have the chance to attend a deconstructed tasting of the Campbeltown Malts Festival 2025 edition with Global Brand Ambassador Gary Mills, an in-depth tasting of the popular Victoriana single malt hosted by Master Blender Ashley Smith, and an exclusive tasting in the Glen Scotia Dunnage Warehouse with Iain McAlister.  Global Brand Ambassador Gary Mills In an exclusive preview in Edinburgh’s atmospheric Caves, Glen Scotia gave local whisky enthusiasts a taste of what to expect at the festival. It was fascinating to explore the conception of Victoriana and how the distillery used charred casks to recreate the caramelisation synonymous with Victorian whiskies. The Dunnage Warehouse tasting gave a chance to sample bottlings of different ages and experience the effect cask type has on the spirit, while the festival edition session allowed tasters to experience the dram before the final stage in the process, to appreciate how the red wine cask finish rounds out the final whisky. With a predicted three more distilleries to open in Campbeltown, it’s hopefully just a matter of time before this area of Scotland becomes a must-visit whisky destination again. Glen Scotia, 12 High St, Campbeltown PA28 6DS

9:00 am – 1:00 pm Haddington Farmers’ Market - Friendly monthly market with fresh produce, cheeses, bread, and crafts.

Charcuterie waiting to be served Among the late-night taverns and odd youth hostel of Cowgate is the Italian restaurant Eve . Named after Richard Branson’s late mother (not as random as it sounds, considering it’s attached to five-star Virgin Hotels ), the eatery puts a more mature spin on this bit of town: think handmade pasta, limoncello spritzers and authentic Italian cooking made to be shared. Head chef Giulio Morroni learnt his skills from his family in Rome. “When I was about six, Nonna used to make ravioli, and it was the meal on Sunday that brought the family together,” he says. One catering diploma and a stint cooking for Pope Benedict XVI later, he landed on Scottish shores in 2009. Eve officially opened in 2022, serving globally inspired small plates – but in March 2025, Chef Morroni launched his new Italian concept menu. Ingredients include nduja from the south of Italy and gorgonzola from the north. As part of the experience, you can learn how to make traditional Italian pasta in one of the interactive masterclasses * – all Eve’s pasta is made fresh, first kneading the dough, then pulling it through the pasta maker to be used in, for example, their signature carbonara. The dish gets a definite nod of approval from us: think ribbon-shaped mafaldine combined with guanciale (cured pork cheek), pecorino and egg yolk. “Eve will be cooking with the traditional three ingredients – just like my Nonna used to make – and the only way to do it, in my opinion,” says Chef Morroni. “In Rome, pasta carbonara is like a religion. It’s just what we do.” Eggs and flour with the resulting fresh pasta Other classics on the menu include cheese and charcuterie boards, burrata and calamari starters, pizza, and, of course, fresh pasta—ravioli, tagliatelle, and pappardelle. Tiramisu is a personal favourite as a dessert, and Eve’s version, served in a moka pot, was certainly moreish. Interestingly, a late brunch is also available from 12 pm to 4 pm— menus are available on their website  if you’d like to decide what you’d like ahead of time. “I really love this menu; it tastes like home,” says chef Morroni – and we can now see why. Step back outside onto Cowgate, and perhaps it’s time for live music and a pint – or maybe, like us, it’s time for us to head home.  Contact: 18 – 20 Cowgate, Edinburgh, EH1 1JR Opening hours:  every day, 12 pm to 9:30 pm *There’s also a cheese and wine masterclass , one my financé agreed we’d like to try:   learn about Italian cheeses and how they complement different wines.

Edinburgh boasts a vibrant culinary scene, with restaurants and cafés bringing diverse traditions to the city. For foodies like me, it’s a gastronomic playground where you can hop from one culinary experience to another. My latest discovery was Muna’s, an Ethiopian restaurant tucked away just off the Meadows on Gillespie Place. This restaurant is small, welcoming, and uniquely decorated. Its colourful woven rattan baskets are very theatrical but not entirely practical, as they take up most of the space. The atmosphere is vibrant and convivial. Muna, the charismatic chef and owner, brings warmth to the experience, never missing an opportunity to greet guests or surprise diners with a cake for birthday celebrations. As we familiarise ourselves with the menu, we learn that dishes are served on a large, traditional sourdough flatbread called injera. It has a spongy texture reminiscent of an omelette and a distinctly yeasty taste. The drinks menu includes beers, juices, teas, and Tej—an Ethiopian honey wine made by Muna.  For those keen to explore a variety of flavours, the "combo platters" offer a selection of multiple dishes in one serving. We opt for a slow-cooked spicy beef stew in a rich barbecue sauce, a mild chicken stew in a turmeric sauce, Ethiopian cottage cheese, stewed chickpeas, slow-cooked greens, and three additional stews: one with brown lentils, another with beetroot and potato, and a third featuring cabbage, potatoes, and carrots. The injera is the perfect accompaniment, helping to scoop up the richly spiced dishes. Be warned—the food leans on the spicy side. We try the Tej, but quickly discover it’s not our cup of tea. This neighbourhood restaurant serves earthy, hearty food perfect for a quick and affordable meal.  As my friend put it, she could easily imagine Anthony Bourdain sitting in a corner, eating Muna’s food and enjoying its authenticity. Muna's; 8 Gillespie Pl, Edinburgh EH10 4HS - 07886 118334 Tue - Sun 12.30-10 pm

Bannerman’s Rock and Whisky Bar, the iconic live music venue, situated in the Old Town of Edinburgh has joined forces with independent whisky bottler Douglas Laing & Co to release a bespoke bottling of the world-famous Big Peat Scotch malt whisky. Big Peat, just like Bannerman’s Bar itself, has adoring fans across the globe, and as part of the Whiskies' World Tour of Bottlings, this release is the first ever to be bottled specifically for a bar. Named ‘Big Peat, The Bannerman’s Bar Edition’, this Scotch whisky includes single malts from Ardbeg, Bowmore, Caol Ila, and even Port Ellen distillery. It is bottled at an amped up 48%abv and is limited to only 300 bottles. Steven Shand, Project Leader of The Edinburgh Whisky Trail, has described the whiskies' characteristics as: “A real slap around the chops with intense smoky, peat flavours balanced with medicinal notes, moreish spices and hints of fruit and citrus. It is sure to be enjoyed by the unshakable patrons of Bannerman’s Bar.” Bannerman’s Bar is a recent recruit to The Edinburgh Whisky Trail which promotes Scotch whisky, venues, whisky walking tours, tastings, and events in the Capital of Scotland. More can be found out about The Edinburgh Whisky Trail here: www.theedinburghwhiskytrail.com An expanded range of Douglas Laing’s Remarkable Regional Malts is now available at the bar, alongside several batched drinks and single-cask bottlings from the iconic whisky bottler that was first founded back in 1948. ‘Big Peat, The Bannerman’s Bar Edition’ can be enjoyed at Bannerman’s bar and is also for sale by the bottle directly at the venue or by visiting www.bannermanslive.co.uk and retails for £52.00.