Distillery launches The Harpy’s Tale, a smoky-sweet ‘hybrid’, as the first release in its new Anthology Collection of unusual maturation styles Islay distillery and smoky malt, Ardbeg has unveiled the first experimental and rare release in its new Anthology Collection – Ardbeg Anthology: The Harpy’s Tale. Aged for 13 years in a combination of classic ex-bourbon and sweet Sauternes wine casks, this whisky presents a completely unique Ardbeg, characterised by a tussle between powerful smoke and rich sweetness. In homage to this unusual ‘hybrid’ style, its packaging takes inspiration from the fabled half-human and half-bird Harpy – an elusive, winged beast from ancient mythology. Ardbeg The Harpy’s Tale is the inaugural whisky in the distillery’s new Anthology Collection: a range of experimental single malts that will present rare and exceptional Ardbegs, each matured in cask types that are completely new to the distillery. Dr. Bill Lumsden, Director of Distilling and Whisky Creation, said: "We have embarked on a bold maturation experiment to fuse Ardbeg’s signature smokiness with more nuanced, sweeter notes for our new release The Harpy’s Tale – resulting in a very unusual and complex breed of Ardbeg. This is a dram that represents a battle between sweet and smoke – one I believe fans are yet to experience in an Ardbeg dram, and one that I’m sure they will be excited to taste for themselves. “Collectively, the whiskies in the Anthology Collection will form a legendary, perfectly balanced, and delicious series of rare and unusual Ardbegs, rich in both lore and taste. We look forward to revealing more in the Collection in the near future.” Priced at £141 with an ABV of 46%, Ardbeg Anthology: The Harpy's Tale will be available for purchase on Ardbeg.com , in Ardbeg Embassies, at the Distillery Visitor Centre on Islay, and in selected whisky specialists.

Embra launches Friday 15 March 24   Holyrood Distillery is launching its 2nd single malt whisky, Embra, on Friday, March 15 setting the stage for an exploration into peated whisky. Embra is the first in a series of single malt whiskies set to release in 2024. Each unique expression demonstrates the independent distillery’s creativity and barrier-breaking approach to whisky making.    Distillery Manager, Calum Rae, said,    “At Holyrood Distillery, we are relentlessly focused on experimentation and innovation to produce exceptional, interesting and flavourful spirits. We won’t be creating a core range of whiskies, instead we’ll be focusing on small batch releases - this means each expression will let our whisky makers push the flavour boundaries. “Edinburgh is the gateway to Scotland for many people and this is the idea at the heart of the first of this series. Embra is triple-cask matured with a variety of yeasts and malts including chocolate malt, heavily peated malt and passion fruit wine yeast. This combination creates the perfect balance of bold smoky flavours and textures of peated whisky, while still being accessible to a new whisky drinker.” Embra also reveals the illustrative ‘lino-cut’ label design style, which takes inspiration from iconographic images of St Leonard - not only is Holyrood Distillery located in St Leonard’s Lane in Edinburgh’s southside but St Leonard was the patron saint of barrel makers.    Founded in 2019, Holyrood Distillery is dedicated to producing spirits worthy of Scotland’s capital city and its past as a brewing and distilling hub.   In October 2023, the urban distillery launched its inaugural single malt, Arrival, one of the first single malt whiskies produced in Edinburgh in a century.   Embra is priced at £67 and will be available via Master of Malt, Whisky Exchange, Hard to Find Whisky, Royal Mile Whiskies and Holyrood Distillery’s online shop .  Tasting notes Nose: Lemon zest, horse chestnut pith with hints of peppermint and light hickory smoke Palate: Wafer biscuits, dark chocolate mousse and notes of earthy Highland peat smoke Finish: Light stewed pears with a well rounded clean finish  ABV: 43.5% Non-chill filtered

Colin Hinds Influencers As a whisky "influencer" and owner of an award-winning whisky bar, I am invited to many tastings and events.  Typically, a PR company will invite bloggers and influencers who may have a limited knowledge of whisky. I was at a huge activation (social media speak for a launch party) recently with over 200 guests all of whom were given a dram to photo at the ubiquitous jaunty angle. Most, left their drams untouched once they had captured their snap. I tried to help ...take the boy out of Glasgow and all that, but there's only so much one Whisky Forager can do!  I would prefer to see a stronger guest list of grassroots whisky lovers alongside some newcomers and hope PRs take note.  Recommendations At Tipsy we love the latest core release from Bruichladdich and admire their progressive approach to sustainability with recycled glass and, a first for the industry, fully recyclable paper pulp packaging moulded to the shape of the bottle.  Moreover, the whisky is super fresh and bourbon-forward with a hint of the port and Sauternes cask that are used to add a level of complexity. With Port Charlotte's 18-year-old due to be released, we can be assured of a wonderful smoky age statement from the Remy house! Lowlands  The second release from the Holyrood Distillery is Embra There have also been inaugural releases from Falkirk, Bonnington (Leith) and the second release from Holyrood (Edinburgh) to bolster the ever-growing Lowland Distillery reputation.  The 2011 release from Daftmill is the cream of the crop. Daftmill is a single farm estate whisky that has an almost cult-like following. The distillery is at a farm in Fife, and in my opinion, is the very best of the Lowlands.  With Bladnoch, Annandale, Glenkinchie and so many other distilleries now showcasing innovative and heritage whisky, the Lowlands is an often overlooked region in our whisky map so it is fun to see the region maturing.  Springtime brings with it festivals galore. In May there is the Spirit of Speyside, Campbeltown festival, Feis Ile (Islay) and of course, one of my favourite gatherings the Bladnoch waterfall party. This year is the fifth and last instalment of the Waterfall release. Slainte!   Colin Hinds runs Tipsy Midgie bar at 67 St Leonards Hill - 0131 563 9061

Influencers As a whisky "influencer" and owner of an award-winning whisky bar, I am invited to many tastings and events.  Typically, a PR company will invite bloggers and influencers who may have very limited knowledge of whisky. I was at a huge activation (social media speak for a launch party) recently with over 200 guests all of whom were given a dram to photo at the ubiquitous jaunty angle. Most, left their drams untouched once they had captured their snap. I tried to help ...take the boy out of Glasgow and all that, but there's only so much one Whisky Forager can do!  I would prefer to see a stronger guest list of grassroots whisky lovers alongside some newcomers and hope PRs take note.  Recommendations At Tipsy we love the latest core release from Bruichladdich and admire their progressive approach to sustainability with recycled glass and, a first for the industry, fully recyclable paper pulp packaging moulded to the shape of the bottle.  Moreover, the whisky is super fresh and bourbon-forward with a hint of the port and Sauternes cask that are used to add a level of complexity. With Port Charlotte's 18-year-old due to be released, we can be assured of a wonderful smoky age statement from the Remy house! Lowlands  There have also been inaugural releases from Falkirk, Bonnington (Leith) and the second release from Holyrood (Edinburgh) to bolster the ever-growing Lowland Distillery reputation.  The 2011 release from Daftmill is the cream of the crop. Daftmill is a single farm estate whisky that has an almost cult-like following. The distillery is at a farm in Fife, and in my opinion, is the very best of the Lowlands.  With Bladnoch, Annandale, Glenkinchie and so many other distilleries now showcasing innovative and heritage whisky, the Lowlands is an often overlooked region in our whisky map so it is fun to see the region maturing.  Springtime brings with it festivals galore. In May there is the Spirit of Speyside, Campbeltown festival, Feis Ile (Islay) and of course, one of my favourite gatherings the Bladnoch waterfall party. This year is the fifth and last instalment of the Waterfall release. Slainte!   Colin Hinds runs Tipsy Midgie bar at 67 St Leonards Hill - 0131 563 9061

Spring is here, and that means it's time for my favourite whisky festivals, like the Spirit of Speyside! Since its launch in 1999, it has grown into one of the largest whisky events in the world. With over 700 whisky-inspired events spread over six days, you get to dive into the stories behind each dram. The festival's down-to-earth and inspiring approach makes it a must-visit. It takes place throughout Speyside, Scotland's largest whisky-producing region in the Moray area between Aberdeen and Inverness, from April 30th to May 5th. Speaking of delicious drams and tastings, we're thrilled to announce the launch of our very own "Tipsy Tasters" group, affiliated with Tipsy Midgie ! We'll be hosting whisky and community events, free tastings, and exciting opportunities to attend events with me and other group members. You'll also participate in whisky forums and help create a sense of inclusivity and friendship. Plus, you'll receive a nifty Tipsy Taster T-shirt! It's perfect for anyone looking to learn more about whisky in a fun and relaxed way. My industry contacts will enhance your experiences. A gem from Fife At the bar, we've had a fantastic selection of whiskies, and my top pick is the Cask Strengths. The latest Cask Strength 2024 release, a 15-year-old from Daftmill, is a gem from Fife. It's incredibly sweet and floral, with an elegance that must be tasted to be appreciated. Daftmill bottlings are a bit of an enigma, as they are hard to find and sell out quickly, but they are worth trying. Octomore Next up is the cask strength Octomore from Bruichladdich. This is the first-ever official single-cask bottling of Octomore. It has been matured in a bourbon cask for 11 years on Islay and bottled exclusively for the UK, with only 246 bottles produced. It's a bit more exclusive than other cask strengths, but you can always come to Tipsy Midgie and enjoy a dram! Slàinte! 🥃 Tipsy Midgie whisky bar is at 67 St Leonard's Hill, Edinburgh EH8 9SB

Prestigious World Whiskies Awards handed out its top accolade to the brand’s 12-year-old single malt   World's Best Single Malt Leading independent Scotch whisky brand The GlenAllachie has been named the World’s Best Single Malt at the World Whiskies Awards for the second time, with its 12-year-old expression claiming the title.   Owned by industry veteran and qualified chemist Billy Walker, whose career in whisky spans 53 years, the Speyside-based distillery previously won the same title in 2021 with its 10-year-old Cask Strength Batch 4 single malt.   The GlenAllachie is the only Scottish whisky brand to win the hotly contested commendation since 2017, with recent winners coming from England, Israel and Japan.   The distillery, built in 1967, produced whisky destined for premium blends until Walker acquired it in 2017.   Since its core range of single malts was launched in 2018, the brand has experienced exponential growth thanks to Walker’s unparalleled reputation and is now distributed to over 50 countries globally.   The GlenAllachie has become renowned for its “heather honey house style” and Sherry-forward maturation regime.   The award-winning 12-year-old (UK RRSP £58) was matured on-site in Pedro Ximénez and Oloroso Sherry, red wine and virgin oak casks.    According to the judges, the result is a flavour profile of “dried apple, gourmet chutney, orange zest, nutmeg and cinnamon.”    Commenting on the exceptional achievement, Walker shares:   “The whole GlenAllachie team are absolutely thrilled at this extraordinary endorsement of the 12-year-old: our flagship expression. When we took the reins at the distillery almost 8 years ago, it was beyond our wildest dreams that a previously low-profile whisky would be crowned the world’s best single malt twice – especially within such a short timeframe.  “At The GlenAllachie, we’re all about offering quality whiskies at approachable prices, and so the fact it’s our signature bottling within our core range that has scooped this top accolade highlights this. This wonderful news will only further motivate our expert team to continue our pursuit of absolute perfection, not absolute consistency. Our whisky is in the best possible hands.”

530 pies compete for crowning glory – biggest turnout in awards’ history A record-breaking number of entries for the 25th annual World Championship Scotch Pie Awards, organised by Scottish Bakers, were judged yesterday (Wednesday 26 March) at the Carnegie Conference Centre in Dunfermline.   With an astonishing 539 entries from 88 companies across multiple categories, this Silver Jubilee year marked the biggest turnout in the competition’s history – and perhaps its fiercest yet. A panel of over 50 expert judges, representing every part of the industry - from field to fork - are tasting and assessing each entry. These include technical experts, NPD specialists, buyers, chefs, multiple retail representatives, and consumers, ensuring the judging reflects both the full supply chain and end customer.   This year also introduced two new head judges: butcher Gordon Newlands and baker Kyle Rodgers, making the competition more representative of both sectors. The diverse judging panel mirrors the dynamic and evolving nature of the industry.   The 2025 theme, "Pieoneers", celebrates the passion, skill and dedication of the bakers, butchers, and pie makers who continue to push boundaries while staying true to tradition. The campaign recognises those leading innovation in the industry and shaping its future.   Lesley Cameron, Chief Executive of Scottish Bakers, said: “This is a milestone year for the World Championship Scotch Pie Awards, we are thrilled to see a record-breaking number of entries. The talent and innovation in the industry have never been stronger, and our Pieoneers continue to push the boundaries of excellence. Today’s judging is a testament to their incredible craftsmanship.”   Co-Head Judge Gordon Newlands, Brand Development and Scotch Butchers Club Manager at Quality Meat Scotland, added: “The standard of entries continues to rise year after year. With new categories and a more representative judging panel, we’re seeing even greater creativity and skill. It’s an honour to be part of it.”   Co-Head Judge Kyle Rodgers, UK Sales Manager for Rainbow Dust, agreed: “It’s incredible to see the innovation and passion that goes into every entry. Our Pieoneers are raising the bar yet again - it’s been a feast for the senses!”   Paul Long, Managing Director of BAKO, concluded: “We’re proud to continue to support the 25th World Championship Scotch Pie Awards as a strategic partner in this milestone year. To see a record number of entries from so many talented bakers, butchers and pie makers is a real testament to the strength and passion of our industry. The new Pieoneers campaign is a fantastic addition, helping to shine an even brighter spotlight on the people and skills behind the craft of pie-making – and we’re delighted to play our part in supporting the awards and industry talent.”   This year saw the introduction of two new categories: Retailer Pie Product of the Year , sponsored by Tracker (TRKR), and Lighter Options , co-sponsored by Reformul8 and Ulrick—reflecting changing consumer preferences while continuing to honour traditional excellence. The competition is proudly supported by BAKO, this year’s Awards Partner, and Carr’s Flour, Diamond Sponsor, alongside other valued category sponsors.   The 2025 World Scotch Pie Champion will be crowned at a glittering awards ceremony at The Hilton in Glasgow on Saturday, 10 May. For more information, visit scotchpieawards.com .   Categories Scotch Pie Football Pies & Savouries Macaroni Pie Steak Pie Sausage Roll Hot Savoury Vegetarian Savoury Haggis Savoury Bridie Apple Pie Lighter Options Retail Pie Product of the Year

Byres Road When it first opened in 2023, patisserie Valaria in Glasgow’s foodie-forward Byres Road made its mark with its sweeter-than-sweet pistachio-green frontage, pastel pink hanging baskets and range of instagrammable cakes, bakes and pastries. It has since become the go-to cafe for the predominantly female cake-and-coffee Wendy (West Endy) set. Now co-owned by Sabrina Simeone - sister of the previous owner Nico of the Six by Nico chain of restaurants - and her partner Scott Crossland, Valaria has launched its first-ever evening menu of small savoury dishes and loaded flatbreads plus sides and salads, all curated by Sabrina herself with her small brigade of three chefs in the cafe’s tiny kitchen. Sabrina Simeone - sister of Nico I was surprised to find her new menu truly striking in its range of global influences and flavours, with a lightness of touch and a pleasing hint of feminine creativity. The warm lamb kofta flat bread with mint yoghurt and pickled red chillies was a delight, the soft tasty lamb spiced with fresh red chillies and cooled by the yoghurt; a dish of barbecued courgettes with whipped salty Feta was drizzled with a delicious dressing of preserved lemon; and a plate of Tandoori roast carrots simply had to be tried out of sheer curiosity. Served with labneh and coriander seed Dukkah it felt light and wholesome, the flavour of the carrots never overwhelmed. For me, though, the cool Crispy Duck Salad was the standout of the dishes we tried: on a base of crunchy Asian slaw was a generous helping of savoury pulled duck pieces topped with crispy noodles: a bowlful of texture and flavour that wasn’t too heavy. The meal was finished with a Signature Mousse of passionfruit and mango, layered with buttery crumble. Small Plates Other enticing plates, sadly not tried on my first visit, were salt-baked beetroots with goat's curd and candied walnut granola, Burrata smoked tomato fondue and N’duja arancini. I’ll go back for sure. The wine licence is pending, yet Sabrina expects this to be soon, as she has already chosen some whose labels bear the names of her young children. Which just goes to show that, even with the addition of restaurant-style dishes, Valaria remains as sweet as ever. * Valaria, 333 Byres Road, Glasgow G12 8UQ. Open daily for all-day brunch from 9 am-4 pm, and the new evening menu is served from 5 pm - 10 pm daily. Walk-ins are welcome at all times and bookings are available online via https://valaria.co/

Judit Toomey-Kovacs Fingal’s Restaurant Manager, Judit Toomey-Kovacs, has sailed into her new role as Luxury floating hotel, Fingal's official tea guru.   Permanently berthed in Edinburgh’s historic Port of Leith, Fingal has the glamour and style of a superyacht, but with an air of old-world Art Deco ocean liner elegance.   The ship is now launching a Spring Afternoon Tea menu , in time for Mother’s Day on Sunday 30th March.   Available daily from 12 pm until 3.30 pm in The Lighthouse Restaurant, Fingal’s Galley Team can now offer guests and non-residents one of the most decadent of British traditions.   Fingal’s tea expert Judit Toomey-Kovacs has personally selected Yunnan Moonlight White Tea and Jasmine Yin Hao Green Tea, both from loose-leaf tea specialists, PekoeTea. Yunnan Moonlight White Tea and Jasmine Yin Hao Green Tea Yunnan Moonlight White Tea is made from the early harvest buds and leaves of the ancient tea plant and gets its name from the process of withering the leaves under moonlight. This variety is a superb example of Chinese white tea from the Yunnan Province, with a light, floral and stone fruit flavour.   Jasmine Yin Hao Green Tea has fresh, heady aromas and a gentle floral taste, which makes it one of the finest Jasmine teas available. This variety is scented using a traditional process, which involves layering the tea leaves with jasmine petals.   Fingal’s Restaurant Manager and new tea sommelier, Judit Toomey-Kovacs, said:  “My passion for tea began whilst working and training with some of the world’s leading experts at top luxury hotels. I’m now looking forward to sharing my knowledge and enhancing Edinburgh’s ultimate afternoon tea experience onboard Fingal “During the afternoon tea, I always like to find out more about our guests’ personal tastes and what flavours they enjoy. I’m then able to recommend the perfect tea to pair with certain food and ingredients on the menu.”   Judit added:  “My favourite tea is our Fingal Blend, which is a balance of different Ceylon teas, combined with Assam Yunnan and First Flush Darjeeling to create a refreshing and uplifting afternoon tea. This variety is the perfect pairing with savoury food like fish, meat and eggs. “There are lots of options to pair with desserts, but I would recommend our lovely Yunnan Moonlight White Tea. The lightness of Moonlight’s combination of flavours dances on the palate. It has a slightly woody, but clear scent, lifted with soft flavour and a light amber colour.”   The exquisite afternoon Tea is £65 Savoury highlights on Fingal’s new Spring Afternoon Tea menu include cured sea trout, nori and avocado purée with Katy Rodger’s crème fraîche; and Wye Valley asparagus and chorizo tart with sauce gribiche.   Freshly prepared sandwiches include chicken, spring onion and smoked bacon; roast beef and rocket with beetroot and horseradish; glazed ham with English mustard mayonnaise; and Belhaven crab Marie Rose with cucumber relish.   People with a sweet tooth can indulge with a choice of raspberry pâte de fruits with an almond sablé biscuit; Yorkshire rhubarb and ginger cheesecake; Valrhona chocolate moelleux with Glenmorangie Chantilly; and Pistachio, Amaretto macaron.   New for 2025, Fingal’s original Bridge is now 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.   Open to non-residents for Afternoon Tea, dinner and cocktails, Fingal’s Lighthouse Restaurant & Bar has two AA Rosettes for culinary excellence and offers a choice of private dining booths for small pre-booked groups.   Re-launched as a luxury hotel in 2019, the former Northern Lighthouse Board (NLB) tender is owned and operated by the award-winning team at The Royal Yacht Britannia, which is located just 10 minutes away.    Fingal Hotel is located opposite the Port of Leith tram stop, which offers a direct and quick transport link between Leith, Edinburgh city centre and Edinburgh Airport.   Fingal’s Spring Afternoon Tea menu is priced from £65 per person. Reservations required.

Copper Blossom is a riot of colour, cocktail trees, prosecco, and flowers. It is a feminine assault on the senses and the antithesis of the pared-back, trendy Scandic look that characterizes many contemporary venues.  It is the Signature Pub Group equivalent to Montpelier Group’s Tigerlily just along George Street so slap bang in the town centre. Mr Bite and I visited for Sunday Roast - a hearty affair which we thought may clash with the general vibe of Copper Blossom but we left impressed. The menu is well thought out, expertly executed, nicely presented and has lots of punchy flavours. Moreover, it is competitively priced, especially for the standard of service and location.  Sunday lunch for two is £40 which includes 500 grams of beef, Yorkshire puddings, roasted root vegetables, tender stem broccoli, roast potatoes, gravy and a mustard sauce. Alternatives are Chicken and Veggie Wellington. Sunday Roast Beef for Two. Our weekend feast arrives on a platter and despite declarations that we would never eat it all, we demolish our food with ease which is a testament to its tastiness. What’s more, we indulge in starters and pudding too. Copper Blossom makes it all too easy! Lettuce Wraps with sticky pork belly, Asian slaw and a soy glaze are vibrant appetizers, and cigar-shaped crispy Duck Spring Rolls are made distinctive by the inclusion of pistachio and cherry. Mr Bite sings their praises.  High on the hog now, we decide to share a rich Chocolate Mousse Pot with Bailey’s gel. The mousse is light and airy with a real coca taste and is presented prettily in a terracotta pot garnished with edible red and yellow flowers.  Copper Blossom is far from being a hidden gem; rather it is loud, proud and garish without a hint of food snobbery. A very safe bet for the middle of town. Copper Blossom - Basement 107 George St, Edinburgh, EH2 3ES   Mon – Wed  12pm – 11pmThurs 12pm – 12amFriday 12pm – 1am Sat 11am – 1amSun 11am – 12am

The lastest edition to the line up at Edinburgh Street Food Edinburgh Street Food (ESF) is excited to welcome Razzo Pizza Napoletana, which officially begins serving its renowned Neapolitan-style pizzas on 18th March 2025. Known for its handcrafted pizzas, Razzo is celebrated for its delicate, airy dough topped with the finest Italian ingredients and baked at a scorching 470°C, creating signature blistered crusts and vibrant flavours. Diavola Ivan Georgiev, the passionate pizza aficionado behind Razzo, grew up in his parents' restaurant businesses. Since launching his pizzeria on Great Junction Street in 2019, Ivan’s business has thrived, thanks to both walk-in customers and online orders. Now, he’s ready to expand. “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. ” Ailidh Forlan, Marketing & Events Director of ESF and author of Street Food Scotland , adds, “When we learned a kitchen was opening up on site, I immediately thought of Razzo - undoubtedly one of the best pizzerias in Edinburgh. Their fresh, perfectly charred pizzas are bound to become an instant hit with our customers. Plus, I now get to enjoy my favourite pizza every day without leaving the office. Win-win!” Razzo’s menu features best-sellers like Speck E Gorgonzola, Mortadella E Burrata, Diavola, Crudo E Rucola, and more. As ESF’s customer base grows, now generating over 90,000 transactions per month, food lovers can enjoy Razzo’s 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. Edinburgh Street Food Leith Street, EH1 3AU

Dalry Road Edinburgh’s Haymarket is in metamorphosis ... expanding, re-generating, fashioning a new identity. Once a somewhat run-of-the-mill thoroughfare, a place of interchange, transitions, trains and way-going, almost overnight, Haymarket now bubbles and bustles with new life; by day a glossy metropolis… inter-city travellers, commuting cyclists, garrulous rugger enthusiasts bound for Murrayfield, techie gurus, ultra-cool office dwellers and curious tourists, all spilling and filling new-dressed streets. By night, alongside Leith, Stockbridge, and Bruntsfield, Haymarket is a place to be… Here, vibrant, intriguing eateries and cocktail mixologists have sprung up and found home. Haymarket is the top spot for authentic flatbreads, hot pot dining, and an increasingly wide range of options for Greek street food, Japanese sushi, and reliable Italian traditional fare. Rosario It is here, within a small corner of Italian eateries in Dalry Road, that Locanda de Gusti run by Rosario Sartore, family and friends have welcomed guests for over a decade. Fresh fish & seafood is a staple Sartore, celebrated chef par excellence. Sartore, with a unique talent for taste, with a passion and such an instinctive understanding of wholesome, simple, quality ingredients that continually fuel his daily adventures and innovations in his kitchen. Sartore towers; held in high regard by the Italian community itself ( no mean feat!) and a much wider customer base of discerning Edinburgh residents and savvy visitors to the city. He is a unique treasure in his continual showcasing of the sheer range and diversity…it isn’t all about pasta and pizza… of Italian, to be specific southern Italian, food. In Sartore’s hands, the humble frittata made surprisingly of aubergine and basil and served on a bed of aubergine cream is enobled; a chunk of yesterday’s bread is elevated in a delicious Panzanella of among other things, summered, oozing tomatoes, and a crisp nugget or two of celery. Locanda de Gusti needs little additional praise than the accolades already heaped on this wonderfully joyful place of spin and bustle, sometimes a bar or two of song, of hugging and kissing, grace and flourish. Sartore’s restaurant excels in quality, service and in customer experience. Pasta, patate e provola With many happy memories of past visits… heaped platters of seafood thick-layered with giant langoustines, meaty scallops, clams, salmon and fresh tuna which had our American guests wide-eyed and suddenly very hungry; of locally sourced organic lamb chops, delicate and sweet, soft as butter at Easter; of fresh pappardelle, vibrant in a richly effulgent aubergine, sweet Sicilian and San Marzano tomato ragú.. summer sunshine on a cold December night, we paid another visit. The organic chicken meatball starter in a smoky artichoke velouté was a delight. The heaped dish of cannellini beans with fresh anchovies, laced with wispy brown onion and the merest hint of tomato, came like a fine red wine…chambré, its bouquet tangy, its finish memorable. Pastas were the main course of choice. Orecchiette from Puglia stood up very well to a chunky ragú of tomato and organic lamb shoulder and an indulgent, tangy olive oil. Ravioli filled with fresh ricotta still lingers as a food experience… mild and delicate, in a slightly salt-sweet sage and light-filled butter sauce which clung like honey and melted with each mouthful. There is never room for a dessert after such decadence, but the affogato, carefully sourced ice cream on a well-made espresso, is always a more than satisfactory end to a fine meal. To eat here is like eating in one of the best restaurants in Naples but with the added twist of Scottish ingredients and imagination. To eat here is to explore and learn, to broaden your horizons. And to leave well-fed. That is Rosario’s sincere gift. Locanda De Gusti, 102 Dalry Road, Edinburgh, EH11 2DW - 0131 346 8800 Open - Mon, Tues, Wed - 5.30 - 10 pm, Thursday 12.30 pm - 3.30 pm and 5.30 pm - 10 pm, Friday 12.30 pm - 3.30 pm, 5.30 pm - 10 pm, Saturday 12.30 pm - 10 pm