D H Robertson bags top Black Pudding award  A Scottish butcher who dusted off a pre-war recipe to make it battle-ready has been crowned the first-ever Black Pudding UK Champion of Champions. D H Robertson in Arbroath saw off some of the finest black pudding makers in the UK to win what is seen as the ultimate butchers’ challenge in a head-to-head title race in London.   And as the country celebrates National Black Pudding Day 2025 (Tuesday, March 18), shop owner Steven Bennett said he was “bursting with pride” on learning of their success. “This is just amazing – overwhelming,” he said. “To be judged as making the best black pudding in the whole of the UK is such an honour. We faced some amazing talent from the rest of the country and came out tops – that’s just fantastic.”   Staged by Scottish Craft Butchers (SCB), National Craft Butchers and Q Guild of Butchers, the prestigious event could become an annual or biennial battle among national and regional champion black pudding makers to find the ultimate master.   The WW2 recipe is a closely guarded secret Steven was invited to compete as the current East of Scotland and reserve national Scottish champion with his black pudding already wowing Scottish judges. The step up to the UK level, however, saw his family favourite take on England’s finest as well as Scottish competition.   The black pudding that swept the boards is a closely guarded pre-WW2 recipe that Steven tweaked slightly to make it competition-ready.   “It’s a recipe we inherited from Doug Robertson, a former owner of the business,” explained Steven. “The recipe book came with the shop.“We reckon it dates back to before the Second World War and although our customers have been enjoying it for generations, I decided to dust it down and give it a wee tweak or two for today’s palette.”   Those tweaks proved a masterstroke with Steven’s hand-mixed, small batch, black pudding putting Arbroath back in the culinary spotlight alongside the town’s famous Smokies.   “It’s tremendous that a wee family business in a small coastal town in Scotland can triumph over the Goliaths of the industry,” he said. “I’m so proud of my whole team for this amazing achievement. I never expected it in my wildest dreams.”   Steven believes black pudding was introduced to Scotland from France and England with the northerners adapting it to make it their own. “For our version to beat the English is quite something,” he said. And he’s not parting with the winning recipe, claiming his UK beating black pudding’s secrets are firmly under lock and key.   Steven runs the Arbroath family butcher business with a team of 12 staff, including his wife Pam and butcher daughter Ariane. The team has boosted production in the run-up to National Black Pudding Day and the Champion of Champions announcement.   “We make all our black pudding with Scottish ingredients and love,” said Steven, “and we’ll be happy to work 24 hours to meet demand if people want to taste the best black pudding in the UK.”   Gordon King, executive manager of Scottish Craft Butchers, said the Championship win was due to recognition for Scotland’s independent craft butchers.   “Everyone invited to compete is a champion in their own right,” said Gordon, “so it really was a battle of the Titans. “Black Pudding competitions are always fiercely fought events among our butchers and the UK title was the one they all wanted to win – especially as it’s the first-ever champions’ showdown of its type. “Scotland fielded a really strong team of regional and national champions and DH Robertson’s win underpins the belief that our small producers of high-quality food can triumph at UK level against the fiercest competition. It’s heart-warming to know that our members are not only considered the best but judged the best. You don’t have to be big to win big.”  Black pudding is now recognised by health experts as a superfood – full of nutritional ingredients that give each recipe its own blend of taste, aroma and palate-pleasing flavours.   The Black Pudding UK Champion of Champions panel of judges, headed by meat industry expert Keith Fisher, faced a difficult task when faced with the best in the business. Twelve products were judged in total – both raw and cooked. “All the entries were excellent examples of the diversity of our country’s black pudding, making our job almost impossible,” they reported. “However, the winner had an excellent uncooked appearance, with complex flavour notes providing different taste experiences throughout. Fruity notes, with lovely pepper aftertaste.”   Championship sponsors DB Foods said they were proud to support the recognition of the UK’s best black pudding maker. “We believe in recognising and celebrating the outstanding achievements of individuals and organisations that drive innovation and excellence in our industry,” said Sales Director George Holliday.  “This marks the first-ever national competition where both England and Scotland have competed, making it a truly historic event. Congratulations to Steven Bennett and his team at DH Robertson for setting the benchmark in quality and craftsmanship.”

Pizza chefs at east PIZZAS Roland 'Roly' Simpson, formerly a real estate agent in London, made a career shift by opening east PIZZAS in 2017, trading one type of dough for another - sourdough. Initially, the pizza company operated in various locations but has now found a permanent home at Bonnie & Wild, the food market in the St James Quarter. Each pizza is crafted using a dough ball that contains the original starter and just three ingredients, flour, water, and salt. To embrace the local food community, Rowley prioritises sourcing ingredients from nearby suppliers. During Bite’s visit to east PIZZAS  we had the pleasure of meeting some of these suppliers. One notable encounter was with the Kedar Cheese Company, farmers from Dumfries who have ventured into producing mozzarella using milk from their Swiss Brown cow herd. Additionally, Anya from Great Glen Charcuterie showcased her exquisite smoked venison and pork and venison salamis. Various toppings on Bonnie & Wild The types of flavour combos you can expect are:  smoked chorizo, mozzarella, and oregano; venison salami, Hebridean Blue, and caramelised onion; kimchi, Hebridean Blue, Arran Cheddar and Mozzarella; organic nduja, smoked mozzarella, cream, and chilli; wild garlic, Scottish goats curd, and smoked chorizo; harissa-spiced roasted cauliflower, smoked almonds, red onions and garlic! However,  east PIZZA’S contributions extend beyond their delicious pizzas.  Throughout the pandemic, there was a rising demand for sourdough balls and pizza bases, which east PIZZAS met by selling them to the public. During our visit, we were allowed to become trainee pizza chefs. Each of us received a ball of dough and was taught how to shape it into perfect rounds. It was revealed that all of east PIZZAS’ dough undergoes a 72-hour proving process, resulting in an extremely elastic, malleable dough. Homemade with the help of east PIZZA base Once we had our rounds, we had the opportunity to show off our skills by tossing and flipping them in the air, just like the pizza acrobats of Naples (well, almost). All of these meticulous steps result in delicious, freshly baked pizzas which are blistered by fire on the outside and springy on the inside. We also felt a sense of satisfaction knowing that we played a part in creating our meal. If you're interested in having the same fun and satisfaction, you can purchase dough, bases, and toppings online.  (S. Wilson)

Mozzarella, spinach, olives, semi-dry tomatoes, and from the specials: pea puree base, smoked scamorza, guanciale, fried spianata, rosemary potato crisps& black pepper Pizza was traditionally a low-cost street food enjoyed by the lower classes, the perfect medium to make a few ingredients go a long way. While not quite the dirt-cheap option they used to be, you can still get a very good pizza and a glass of wine for around £20, which by modern Edinburgh standards is a budget night out, and by my standards, sounds like heaven. My expectations are high when it comes to pizza, and my favourite style is Neapolitan, though deep dish has its place. My Edinburgh favourites are Origano, Pizza Geeks and Froth & Flame, though I recently had the opportunity to try MATTO and they made the shortlist!  The restaurateurs opened their first site in Meadowbank in 2020, and have since added Morningside and the latest addition, Newington, to their growing empire. The new restaurant has a bright, sophisticated and fun interior, and features a striking gold mirrored pizza oven. The kitchen is open so diners can watch the chefs at work. The ingredients are traditional. There are twelve signature pizzas on the main menu, mostly with a classic tomato base, but one has a truffle cream base with smoked scamorza and mushrooms and a couple with a white base. Reasonably priced, they range from £8.50 to £12.50. Then there are options described as ‘sides’ but could be ordered as starters, including olives, arancini and deep-fried courgette flowers, amongst others. A very glitzy pizza oven However, the pizza is the star here and it seems a shame to waste space on anything else. The crust is perfect, light but satisfying, with the right amount of charring around the edge. You can tell the restaurant uses naturally risen dough made with 00 flour, San Marzano tomatoes and Fior di Latte Mozzarella DOP as standard. To get an idea of the range, we order one typically Italian option: tomato base, mozzarella, spinach, olives, semi-dry tomatoes, and one wild card from the specials: pea puree base, smoked scamorza, guanciale, fried spianata, rosemary potato crisps and black pepper (£14). Both are delicious, while very different; the toppings are generous, and all the flavours come through. A bit of a purist, I’m not sure about a pea base, but it is excellent and has a freshness that balances the fat-rich meats on top. We enjoy a glass each of Italian wine alongside our food (£6) – the options by the glass are limited but high quality – pack our leftover pizza into a takeaway box and finish with the classic dessert, tiramisu (£6). MATTO Newington - 29-33 Newington Road, Edinburgh, EH9 1QR. Tel: 0131 668 4999 - https://mattopizza.co.uk   OPENING HOURS Sunday – Thursday 12 pm – 9.30 pm Friday – Saturday – 12 pm – 10.00 pm

Stockbridge Do you take your pizza seriously? Snap! When Bite heard the news that you can taste one of the best pizzas in the world right here in Edinburgh, we sprung into action.  According to the foodies at Time Out, Civerinos serves up “some of the best slices you’ll ever shove down your gob” and has earned itself a place on their official list of the 19 best pizzas in the world. The list makes for interesting reading. As expected, the number one place goes to a Naples hotspot, Pizzeria da Attilio, for their classic Margherita, which comprises San Marzano tomatoes, fior di latte from Vico Equenese, and 24-month-aged parmesan topped with fresh basil. New Haven Square Style - Anchovy, marinara, black olive, parsley, pecorino, More surprisingly, the number three spot goes to Pizza Marumo in Tokyo for its Japanese Umami Pizza, which features  dried shiitake mushroom cream sauce, mozzarella, pecorino, mackerel, bonito flakes, kombu, green onions, sesame, and soy sauce on a 24-hour fermented dough base.  Mr Bite and I visited the Stockbridge parlour to check out placed number 13, where Civerinos lands in the curated Time Out list.  It’s busy. Even on a late Friday afternoon before the crowds hit, couples, families and school uniformed kids drop by for a slice.  Red and white gingham drapes cover tables, and glinting Mutti cans house rosemary breadsticks and cutlery; catering-sized cans are used as pizza perches. Triangular sports pennants, stickers, sopranos' homage pictures and memorabilia, stamp Civerinos with a 'Born in the USA' but with Italian heritage identity. Civerionos Mr Bite orders an eponymous Civerionos (double marinara, pepperoni, Italian style sausage, burrata, rosemary, black pepper, garlic oil) and says it is the best pizza he has had outside of Italy. It is outstanding. It was the New Haven-style pizza that grabbed the food critics’ attention, though. Featuring a traditional thin, charred crust, the dough base uses  00 flour, the highest quality extra virgin olive oil, sea salt and pure Scottish water. It’s then proved for up to 72 hours before being hand-stretched and baked. I choose the one with anchovies, and it would feed four easily. Thank god for doggy bags, we say, as we also wonder about a fictional new start who gets the job of grating endless pecorino.  The soundtrack is hip hop, the staff wear baseball caps backwards - it’s not a staff uniform, just an attitude which fits with founder Michael Civerino’s twin loves, skateboarding and sneakers. A sign declaring "These are the good 'ol days" reminds one to enjoy the moment, and Civerinos is a great place to do so. Pizza lovers can grab a slice of the action or share a 14” or 20” pizza with pals at any of Civerino’s five locations in Stockbridge, Forrest Road, Hunter Square and Portobello in Edinburgh, as well as in Glasgow’s Finnieston.

Prasad introduces teh new Punjab menu Chef and Patron Prasad Daneshawar's Dunfermline restaurant Dhoom goes from strength to strength. Prasad, the creative force behind eleven regional tasting menus, has traveled extensively around the subcontinent to bring the authentic tastes, flavours, and sensations of Indian street food to Scottish diners. Now, Prasad has launched a menu highlighting Punjab's rich culinary heritage. Punjab, meaning “the land of five waters,” is located in the northwest of India and is named after its five rivers – the Ravi, Beas, Chenab, Sutlej, and Jhelum. The region is renowned for Amritsar’s iconic Golden Temple, a symbol of spirituality and selfless service, where the tradition of “Langar” or community meals feeds thousands daily, regardless of background. “We are delighted to present our latest tasting menu inspired by the incredible Punjab region, offering our customers the most authentic and beloved flavors of the area,” said Prasad. Choose from 10 courses or a la carte The menu features delicacies such as crispy, spicy potato (Aloo Tuk), saffron-marinated Paneer (Kesariya Malai Paneer), a five-spice and five-pickle soup (Dal Panchraga), fried Tilapia Goujons with fenugreek and carom seeds (Amritsari Fish Fry), a butter chicken-like dish, and curried goat, among others. Each tapas-like dish is freshly made to order, showcasing distinctive spices and flavours. Prasad says “All of these new dishes are a tribute to Punjab’s spirit – bold, vibrant, and full of heart. This menu will take you on a flavourful journey from Murthal, on the Delhi border, to Wagah, on the border with Pakistan. Food in Punjab is not just food; it’s respected, relished, and remembered.” Dhoom (meaning noise) consistently wins awards, with recent nominations from the Courier Food & Drink Awards for Restaurant of the Year and Community Champion. Prasad not only brings the spirit of Punjab’s food to Dunfermline but also embodies the spirit of Langar through charity work and donations. The 10-course tasting menu is priced at £29.95, with a 7-course lunch menu available for £17.95, and for the first time, an à la carte option for traditional two or three-course meals. Dhoom Indian Streetery's latest tasting menu is a testament to Chef Prasad Daneshawar's dedication to authentic Indian cuisine and community spirit. Whether you are a local or a visitor, this menu promises a memorable culinary journey through Punjab, filled with bold flavors and heartfelt traditions. Dhoom Indian Streetery - 9-25 New Row, Dunfermline KY12 7EA - 01383 223340

Flatbreads, Duck Liver Parfait, Salted Redcurrant Past the Turkish kebab shops and barbers, past Harburn Hobbies and Vittoria – I trundle down Leith Walk on a dreary Monday night in January before ducking into the incongruously elegant Eleanore on Albert Place This wine bar is the former site of and still under the tutelage of The Little Chartroom (relocated to Bonnington Road). I have seldom felt a warmer welcome. Offers of coats and bags to be hung on discreet hooks in nooks of white brickwork. How has your day been? a bit frazzled. Explanation of the wine menu and an offer to try a sip of the ‘Uivo Curtido’, an orange Moscatel from the Douro with minimal intervention. I decided on the Crémant d'Alsace but will return to the orange wine before the night is out. I will return to the Crémant too. As the day’s tensions dissolve, I look around. Candlelight warms white walls, while simple ergonomics (menus are on grip rails on the wall like those used on kitchen passes) and artfully placed ferns create a clean Nordic feel. Usually, I hate loud music but the pumping 70s/80s soundtrack here creates an upbeat, joyful atmosphere. Cured Halibut, Orange Kosho Service is attentive and knowledgeable as we sample several dishes. The bar is intimate enough that the chef sometimes brings said dishes to our table and explains them. Slender fillets of Cured Halibut are at repose on a plate and are garnished with ‘eyes’ of spicy, citrus orange Kosho. We roll them up as if eating herrings. Flatbreads are ironically super-puffy and served fresh and glistening from the pan with complex flavoured Duck Liver Parfait and Salted Redcurrant. My favourite dish is Hash Browns, XO (seafood sauce not brandy) Marie Rose, Hispi, Brown Shrimp but only with a gun to my head because BBQ King Oyster, Matake, Celeriac and Shitake Borderlaise is as satisfying as steak and oozes umami from every gill. To serve the fungi with such a decadent sauce of red wine, marrow and butter, is clever. This is cooking ‘beyond my ken Jim’. I can't pinpoint every ingredient and technique employed, but I do know these dishes require skill, imagination, preparation and commitment. The atmosphere, however, is fun rather than sacred. I glance into the kitchen and spot the chef crossing and sharpening his knives in time to “Night Fever”. Meanwhile, on this side of the pass, 'front-of-house' perform a balletic reading of the room. The five glasses of wine I drink are unplanned for a Monday night but no regrets. Orange wine is floral with a wild edge. The Crémant is full of toasty brioche and complements our shared dessert plate of Tirami-Choux. We try two intriguing Reds, a Xinomavro from Greece (2019) and a Syrah from Chile (2016) both are good, the latter is silkier. Wines are not published on the website as the bar changes the extensive list often. Eleanore delivered a wildcard night out of joyous gastronomic sampling. Covers are minimal so booking is advised. Eleanore 17 Albert Place, Edinburgh, EH7 5HN

1670 Gin & Tonic Roots Edinburgh Gin has come a long way from its humble beginnings being made in a shed in Inverkeithing, Fife by Alex Nicol and his wife Jane in 2010. Alex had a background at drinks giant Diageo though and by 2017 John Lewis wanted to stock the gin in every store. Spencerfield Spirits, the umbrella company that Edinburgh Gin was part of, was sold by Alex and Jane to Ian MacLeod distillers and they lived happily ever after. The Juniper Revolution Edinburgh Gin was one of the pioneering craft gin makers who exploited a change in legislation. The Gin Act of 1751 had been brought in to regulate small operators who fueled ‘the gin craze’ depicted in Hogarth’s famous cartoons: “The rise of British gin was boosted in 2009 when Sipsmith, based in west London, won a two-year legal battle with HMRC for the right to produce gin small quantities rather than on an industrial scale,” wrote The Telegraph in 2016. Hogarth's Gin Lane The juniper revolution had begun. Provenance The movement for craft drinks paralleled that of food. Provenance, and the story around it, became a pivotal marketing tool which continues to fascinate. When I attended an Edinburgh Gin tasting at The Garden Bistro in Saughton Park, our cocktails and dishes were garnished and made with ingredients grown a few metres away. The park is a beautiful 34-acre space which includes a rose garden, statues, sundial, bandstand, hothouses, a skate park. The bistro café is mostly glass so you can enjoy the horticultural setting in all its splendour. A real gem. 1670 Philip Kingscott, Experiential Ambassador for Edinburgh Gin, curates our evening and we begin with a G&T made with 1670 Gin. The garnish is basil which teases out the green flavours of this gin. It is a collaboration between Edinburgh Gin and the chief botanist at The Royal Botanic Gardens and weighs in at a hefty 43% abv. The G&T is top drawer and The Garden Bistro team serve us a delicious plate of Asparagus & Wild Rocket Arancini and sweet chilli dressing. The Edinburgh Gin website is hyper-commercial and sales-focused whereas Philip is a knowledgeable and entertaining storyteller. There is a dash of stand-up in his presentation and when I learn about his background in theatre I am not surprised. Catch him at the fringe Charcuterie Plate, Gooseberry & Elderflower Gin Spritzer Charcuterie A Sliced Charcuterie Plate is our second course and it is my favourite. Meat, juicy olives, piquant cornichons, hummus and crostini served on a slate are paired with Edinburgh Gin Gooseberry & Elderflower Spritzer. Mediterranean food meets an Scottish summer garden. Seaside Gin Seaside Gin is, as with the 1670 and Elderflower and Gooseberry, is a London Dry gin distinguished by key botanicals, coriander and angelica. ‘Seaside’ was born from a collaboration with Heriot-Watt University and makes a fab Dirty Martini. Its savoury, saline profile has been judged well to accompany Smoked Salmon, caper berries, lime crème fraiche and artisan bread. The port of Leith Philip continues his education between courses and we now know how the history of Edinburgh is entwined with that of Gin. James Lind conducted the first clinical trial by adding citrus to the spirit to prevent scurvy, pioneering botanist John Hope, the port of Leith; all have their place. Finale When we get to a Chicken Liver Parfait, pear chutney, Arran oatcakes paired with an Edinburgh Gin Poached Pear & Rhubarb Daiquiri, spirits are high and we leave having enjoyed a summer evening sampling the finest gins and food. The Garden Bistro Located in Saughton Rose Gardens - 60B Ford's Rd, Edinburgh, EH11 3HR More info and events online

The bistro is next to Pittencrieff Park Jack ‘O’ Bryan’s is in the heritage quarter of Scotland’s ancient capital, near the Abbey built by Queen Margaret and next to the verdant Pittencrieff Park with its peacocks and statue of Andrew Carnegie who gifted the 76 acres to the people of Dunfermline. Owners of this bustling family bistro are Brian and Michelle Coghill who briefly ran the Black Pig and Oyster at Commercial Quay in Leith. The menu focuses on fish, pork, and chocolate and has an Iberian influence. Son Jack is skilled in pastry and chocolate and along with his fiancee Sarah (Front of House) is taking over the reins. Bryan says of his son: “We’re excited for Jack with all that he has going on, not least getting married,” said Bryan Coghill. “We’d love to see him breaking through into TV as we think he would come across really well. It’s not every young chef that has as many strings to his bow as Jack including his expert chocolate work.” Monkfish and Crab Gratin Fish and potato in any form is a classic pairing and is celebrated in Jack ‘O’ Bryan’s signature Spanish Fish Supper which I enjoyed on a previous visit. This time around a 16 kilo wild halibut has swum in from local fishmonger CJ Sinclair. Lesley orders this ‘Special’ for her main course and it is served with Pesto parmesan cream, Garlic prawns & Seaweed dill oil. It gets a big thumbs up from her. I have a meaty Monkfish and Crab Gratin; the fish is served on a bed of sautéed soft potatoes and a tomato and chive sauce; it is rich, bountiful, and scrumptious.​ A side of roasted, spicy cauliflower is delicious in its own right. Much of the food has a Spanish influence however, this does not stop my Iberian Black Pig from benefiting from sesame seeds and honey. Lesley’s scallops have also been served with these two ingredients with the nectar teasing out the sweetness of the shellfish. The chefs at Jack ‘O’ Bryan’s have the skill required to use global flavours to enhance thoughtfully sourced choice cuts so modern touches like chimichurri, pesto, aubergine, soy, honey, and sesame punctuate the dishes. Desserts fall into the ‘work of art’ category. We share Chocolate Mousse, with White Port Gel and Tonka Bean ice cream. Nuggets of honeycomb dissolve on the tongue and tempered chocolate cracks apart at the touch of the spoon. Cocktails too deserve a shout-out. I have a Rum Sour with Diplomatico, egg white, and lime. Simple, classic, perfectly shaken. Jack ‘O’ Bryans has a buzzy, charming, atmosphere enhanced by a cosy, vibrant interior populated by locals who know a good thing when they taste it. Meanwhile, the team works together in seamless balletic harmony and the good food and drink comes with a supersized dollop of friendly service. Fife is full of hidden gems and Jack ‘O’ Bryan’s is one of them. Jack ‘O’ Bryan’s - 5 Chalmers Street, Dunfermline, Fife, KY12 8AT - 01383 324720

Seafront St Andrews As The Times reports that the south of England is warmer than Spain, Mr Bite and I hit the jackpot. Our destination for a staycation day is the Seafood Ristorante in St Andrews to sample the 'Icons' menu. Celebrating 20 years in business, this seafood restaurant has created a menu of some of its most iconic dishes and what better backdrop to this glass-box beach restaurant than the piercing blue skies and warm sunshine that have reached Scotland. A corner seat and we can see pine tree-lined Tentsmuir up the coast and watch a couple of souls gamble into the sapphire coloured sea. We start our meal with my favourite way to start a meal: warm sourdough, good butter from The Edinburgh Butter Company and a crisp glass of white wine, in this case, Vermentino. The maitre d’ and team are warm and chatty, and executive chef Davy Aspin and team move about the open kitchen with a quiet, organised competence. Gordon Ramsay would not be at home here. Orkney Scallops, curry sauce First up are hand-dived Orkney Scallops with a white curry sauce. Three large bivalves have been cooked until caramelised. The sauce is Thai influenced, and lemongrass gives a lift to the meaty shellfish. This premium produce is sourced from David Lowrie fish merchant just along the coast in St Monan’s. Steamed Day Boat Halibut with a mussel and butter tartare sauce lives up to the scallop starter. Herbs and sauces are being used to full effect to complement the fish and seafood. Halibut has a confetti of lemon zest, and the sauce is a porridge of chopped shellfish, capers, tarragon and butter. Needless to say, sliced baby leeks are cooked to al dente perfection, while the fish is immaculate. An oyster fritter delights us further. Fish is sourced from David Lowrie, St Monans Although our dishes utilise French technique, the restaurant is owned by Stefano Pieraccini, so there is an Italian influence seen in, for example, Anstruther Lobster Linguine and in our dessert. A one-of-a-kind Tiramisu completes our three-course meal. Have you ever noticed that dessert courses tend to be excellent at fish restaurants? Perhaps that virtuous, omega-3-filled food means you can indulge guilt-free. This Italian ‘pick me up’ is a work of art sitting on a chocolate piped plate. Mousse, ganache, cream, sauce, sponge, crisp lacy shards of chocolate, and coffee ice cream all combine for a stunning finale. Mr Bite loves his pud, but I give the whole meal 29/30 with one point deducted for a lack of alcohol kick in the Tiramisu. Otherwise, the Seafood Ristorante delivers pescatarian perfection. Ondine has opened up the road, and Haar and Rusack’s complete a cluster of restaurants within a golf swing of the world-famous Old Course. It is a very special spot, and the Seafood Ristorante does justice to its prime location. The Icons menu is priced at £80 for two courses and £95 for three courses. The Seafood Ristorante is listed in The Michelin Guide. Open Tuesday - Saturday weekly at Bruce Embankment, St Andrews, Scotland KY16 9AB.

Founded in 1978 in Glasgow's vibrant east end Greencity Wholefoods is a wholesaler of fine food and drink founded in 1978, based in Glasgow’s vibrant East End. They supply businesses in Scotland, the North East of England and Ireland with a range of over 5000 vegetarian, vegan, Organic, locally- sourced, Scottish, Fairtrade, free-from, ethical and eco-friendly products. Originally founded by just four members in a tenement flat on Hamilton Park Avenue in Glasgow, they’ve gone from strength to strength, and now with over 50 members, they can be found on Fleming St, in Glasgow’s East End. Ideally situated a stone’s throw from the M8, they’re in the perfect place to service customers the length and breadth of Scotland with their own fleet, as far north as Aberdeen, all the way down to Newcastle. They operate as a worker co-operative, democratically run by their members, which means all of their staff have a say and a vote in how they conduct their business. They endeavour to treat customers, suppliers, the community and their workers with fairness and respect and champion co-operative working as a successful alternative business model. They’ve got your hospitality and food service needs covered with 5000+ products, including organic, plant-based, Fairtrade and free-from lines in sizes to suit both catering and retail Businesses, offering drinks and snacks, chilled foods, locally-produced speciality artisan products, seasonal gifts and eco-friendly cleaning products, alongside a catalogue of high-quality organic catering and kitchen ingredients – with free delivery* to mainland Scotland and the North East of England. Account application is simple, and you could be purchasing from them within 48 hours of registering on their website. Contact their friendly sales team for more information. sales@greencity.coop | 0141 554 7633 | www.greencity.coop “We use Greencity not just because they offer a superior whole food product offering, butbecause we know that all their products will be ethically sourced and that’s a top priority for our business.” Orla Smyth, Owner, Kaffe O Greencity Wholefoods: 23 Fleming St, Glasgow, G31 1PQ - www.greencity.coop - 0141 554 7633

The Pine Trees Hotel is hidden away in the Pitlochry landscape. A short driveway leads to a white building at the top of a hill amongst the trees. It’s part of the Apex family and has recently been refurbished. The result is a modern, stylish getaway. The design is boutique and classy, with textures, fabrics and extras that reflect the hotel's sustainability ethos. Shades of green such as sage, olive, and emerald, lend a calm, earthy feel, while scents by Laura Thomas enhance an all-around sensory stay.  Our room is called Clamhan, Gaelic for bird of prey, appropriate as our room is in the eyrie of the building, and sure enough, in the evening, an owl hoots obligingly from a nearby tree. On the way downstairs to dinner, we pass a snack area with complimentary milk, water, fruit, cakes and sofas. You will never be peckish at Pine Trees; even in our room, there are Borders biscuits, Iain Burnett chocolates, cafetière coffee (no single use plastic), and a selection of teas; attention to detail is this hotel’s mantra. Isle of Mull Cheddar Soufflé The dining room is brasserie style with stretches of comfortable banquette seating and eclectic design that flows to different spaces. The staff are friendly and unstuffy despite the fine dining menu that we sample.  The produce is Scottish, but the general manager at David tells us that the focus will become hyper local as the hotel and restaurant progress.  A wooden board of Great Glen Venison charcuterie is served with piquant cornichons, pickled mushrooms and dates. Starters are Duck Eclair for me, featuring duck liver pate whipped silky and served with spring onion and plum hoisin sauce. But across the table, we already have a showstopper in the airy double-baked Isle of Mull Cheddar Soufflé, light but rich and swimming in a bath of cheese sauce.  Mr. Bite almost scrapes the pattern from the plate!  Beef Shin Bourgninon is chef’s jumping-off point for Mr. Bite’s intensely rich and meaty main course with a spectacular jus. I have Monkfish with perfectly roasted cauliflower.  Miso sauce is a creative touch and complements the vegetables and fish. The fish could be a tad moister in the middle though, and I can’t detect the billed lemongrass, which is a shame as some subtle lemon element would add to the dimension and balance of this dish. Sticky Toffee Pudding Souffle Desserts are tempting, and our server, somewhat satanically,  suggests we need not limit ourselves to two! Now there’s a thought - multiple puddings. Mr. Bite plumps for Chocolate Cremeaux, and I luck out with what may be the ‘pudding of the year’: Sticky Toffee Pudding Soufflé with butterscotch sauce and vanilla ice cream. Breakfast is a celebration of local produce, from the Cairn O Mhor apple juice to Wild Hearth fruit and sesame bread, a stunning Scottish honeyberry smoothie and smoky trout with scrambled eggs.  We leave this beautiful hotel replete, rested and ready to return at the drop of a hat!

On the shores of Loch Awe “It’s the food that sells it,” says Mike, the GM of this roadside inn on the shores of Loch Awe. He is right, but there is also more to the Ben Cruachan Inn, a hostelry that sits snugly in the niche between pub and restaurant, on the road to the isles; not least the views, showcased through giant windows so that you an watch the changing colours of the landscapes while you sip a drink. Add a roaring fire and Loch Fynes ales, and we feel immediately at home when we arrive. The inn has recently been refurbished and has a Scottish-Scandi feel. Rooms are simple, warm and comfortable. And kudos for the large lift that makes Ben Cruachan Inn accessible. Hot homesmoked salmon You won’t find bizarre taxidermy, old school tartan, haggis or sad boiled veg here. Instead, expect simple dishes expertly executed in modern surroundings. Stornoway Black Pudding Scotch Egg is served with homemade brown sauce. I have a salad which is brave for the highlands, and what’s more, it’s excellent: pickled beets and kohlrabi are bundled with vibrant leaves and handfuls of dill, mint and nutty sunflower seeds. Mike tells us that Chef Paul Moran is at the helm while the sous chef takes regular jaunts to Asia for inspiration.  Salmon comes from supplier John Valance when he is on his way from Oban to Glasgow, and the chef smokes it. It comes with a warm potato salad and is outstanding. The locals concur (I earwig another table's chat), and although it is a special when we visit, it may be destined for the regular menu, confides Mike. Mr Bite has Puddledub Bangers with mash and proper onion gravy, and then it’s on to chocolate brownie and rice pud with berry compote. Ben Cruachan Inn works closely with Wild about Argyll & the Isles to promote the area. After a good night's sleep, we leave with a Grumpy Mule coffee to see us on our way, knowing there are plenty of reasons to return; St Conan’s Kirk, a cycle to Kilchurn castle, Ben Cruachan Dam and Munro (the hollow mountain) are all on the agenda. What's more, we want to return to spend more time at this little hotspot on the road to the isles and to explore the adventure coast.