Persian decor complements the menu Persian cuisine has always fascinated me. Ingredients like saffron, rose petals, and pomegranate evoke beauty, romanticism, and rich flavours. Authentic Persian food, however, is not easy to find in our part of the world, so I was delighted to see Konji Café open its doors on Grindlay Street. Previously located in Tollcross, the café has moved to the former Zucca Italian restaurant. The high ceilings and the combination of white and teal blue create a calm and inviting atmosphere. The Persian rug draped over the spiral staircase and the ornaments on the walls add a touch of the Orient. The menu offers an enticing selection of small plates, chef’s specials, kebabs, Persian coolers, and teas. Drawn to the traditional drinks, we order sour cherry coolers; sweet, sour, and refreshing. For food, we opt for Mirza Ghasemi, a smoky aubergine dish topped with eggs; Ghormeh Sabzi, Iran’s national dish; and Ghalieh Maygoo, a South Iranian tamarind and herb stew. The aubergine of our starter is earthy and rich, reminiscent of a Sicilian caponata, while the eggs on top make it the perfect comfort food for a cold winter’s day. The Sangak bread, a flatbread topped with sesame seeds, completes the dish. Saffron rice is bountiful Our mains arrive with a generous portion of saffron rice, which, as our waitress tells us, is never served in small amounts in Iran. The tamarind stew is tangy yet balanced with pomegranate and buttery prawns. Meanwhile, the Ghormeh Sabzi has a mild yet aromatic flavour, with the lamb cooked to tender perfection. I couldn’t leave without trying a slice of Persian Love Cake—its enchanting notes of cardamom and rose water make for a perfect ending to the meal. Overall, the experience is delightful, though the bill leans towards the pricey side. Persian Love Cake That said, the warm and welcoming staff are more than happy to share stories about their food and traditions, adding an extra layer of authenticity to the visit. It’s also worth noting that they are quite strict with their cancellation policies, so be sure to plan accordingly when making a reservation. Would I go back? Yes! Konji Café: 15 - 17 Grindlay Street, EH3 9AX Open Wed-Sun with dinner Thu-Sat

39 Slateford Road “It’s been emotional, actually”, Giovanni (Gio) Pia – chef of the eponymous new restaurant on Slateford Road – says. Since opening in February, the local Italian eatery has “every weekend been full”; they even had to turn people away during the launch one Monday evening – which only goes to show they’re onto a good thing. Pre-opening night, passers-by were already paying attention to Gio’s imminent opening. Adapted movie posters plastered the closed-up windows: Goodfellas, for example, featured Gio looking dapper in a suit, with a parody of a well-known line from the film: ”As far back as I can remember I’ve always wanted to open a restaurant in Slateford. – Gio Pia, Pasta Don.” (You can watch the behind-the-scenes photo shoot   on Instagram.) The buzz around the opening extends well past the initial marketing; however, it’s simply about good food. Gio’s Italian heritage, award-winning status as the ‘UK’s best pasta chef’ (twice) and years of experience shine through (including a stint on STV’s Live at Five ). The pasta, for instance, is made fresh at the restaurant every day – if you happen to be walking past the kitchen’s large windows, you could catch a glimpse of the action. Giovanni (Gio) Pia Or, better yet, go in for dinner one evening, first heading past the open-plan kitchen before being shown to your table against the backdrop of brickwork, wine bottles and oversized murals (a statue eating a pizza slice, large “buon appetito!” wording, “no fuss, just good flavour”).  The menu itself  focuses heavily on pasta and pizza – no surprises there – but does it well. One element is redefining Scottish pasta, which is normally heavy, creamy sauces – for instance, combining bisques into his seafood pasta. The combination of flavours in the calamarata (baby squid, cherry tomatoes, Gaeta olives and pistachio pangrattato) stood out, along with the bruschetta starter and cannoli dessert. Gio himself had come past our table to fill the cannoli in front of us, dipping it in pistachios on request. Next on my list to try is the burrata, wild mushroom risotto and tiramisu.  Overall, Gio’s has a strong neighbourhood feel to it (heads up: parking in the area may be tricky, but it’ll be easily walkable for locals, and there’s a bus stop right outside), with a focus on high-quality, freshly made ingredients. Gio’s social media personality will also go a long way to making this a success with locals. We’ll be back for that tiramisu. PS Gio is also known for Gio’s Delivered – delicious Italian food at home? Yes, please. Order online here . Gio's, 39 Slateford Road, Edinburgh, EH11 1PR 0131 322 1800 Opening hours: Monday to Thursday: 4pm to 10pm Friday to Sunday: 12pm to 10pm

Soft Core at Edinburgh Street Food Edinburgh Street Food, the permanent indoor/outdoor food market that opened in February 2023 has had a planning application (and appeal) for signage rejected. Reasons given included ‘visual clutter’ and ‘ the signage being a potential obstacle to tactile paving for those with impaired eyesight’. It is left to the media then to trumpet ESF as a destination if passing trade cannot be sufficiently alerted. Happy to do so. ESF reminds me of the TimeOut Food Market in Lisbon (or closer to home Bonnie & Wild) where people can sit at shared tables and choose different foodstuffs from the various concessions. There is a fast food ambience, but the quality of the fare is very good. Bundits (serving Bao Buns and Korean food) and Junk (Winners of the 2022 Scottish Street Food Awards, British Street Street Food Awards and European Street Food Awards ) both serve similar food to their former and current restaurants respectively. Miso and Caramel Soft Serve I visited Soft Core one Sunday (at their invitation) to try their ice cream, cookies and Parisian hot chocolate with Italian meringue. The ice cream is made from scratch with no artificial nasties or premade bases. I taste the goods blind but research afterwards reveals the pastry chef is Renata Reinsmith who previously worked at the restaurant Otro. For those that remember this West End eatery, you may also recall that it served quality food but had to close during the pandemic. Furthermore, Otro was a sister to New Chapter restaurant which also ticks the boxes of good but sadly closed. That means that traders Junk, Bundits and Soft Core all benefit from fine dining backgrounds. I choose a tub of Miso and Caramel Ice Cream with a honeycomb topping first. Different misos have different tastes but are united by umami, that fifth taste found in foods such as mushrooms, and parmesan cheese. I suspect a mild white miso paste is used for the ice cream but it imparts a subtle savoury depth which combines pleasurably with toothsome caramel and honeycomb. Cookies are served warm Next, I have some cookies which are served warm and in New York style i.e.gooey and overblown. The size of half a big apple you can choose from flavours like hazelnut and milk chocolate or red velvet with raspberry, white chocolate and a cream cheese filling. And last but not least I sample the pièce de résistance, and a newly introduced seasonal menu item Parisian hot chocolate with Italian meringue. The thick chocolate gives you a moustache (as it should) while the squidgy meringue is piped on top and then blow-torched for a toffee touch. Soft Core has credentials supporting its sweet treat offerings. It’s at the Omni Centre and you won’t spot it due to signage but via word of mouth. Soft Core, Edinburgh Street Food, Greenside Place, Leith Street, EH13AU. Opening times: Sunday - Thursday 11 am - 11 pm 11 and Friday - Saturday 11 am - 1 am.

Harkjuku at Edinburgh Street Food market Kaori Simpson opened her bijou restaurant Harajuku Kitchen in 2013 on a corner spot where Tollcross turns into Bruntsfield.  She combined the Japanese family recipes of her childhood with a knowledge of Scottish produce gained by working for Tom Kitchin and created a unique restaurant boasting a roll-call of awards not least an AA rosette.  Now, Kaori has opened a concession in the food market Edinburgh Street Food . Sushi rolls, poke bowls and salad bowls slot in easily to the street food concept. A point of difference however, is the inherently healthy nature of such dishes. Colourful, tasty, nutritious ingredients are a very welcome change from the ubiquitous bread-based, on-the-go meal options.  I meet up with my friend Vivian to sample the food; it’s her first visit to the market and she is wooed by the buzzy, casual, friendly vibe.  There is water readily available at the bar next to Harajuku (good to know) and we pour ourselves some hydration, order food and sit down at one of the long wooden communal tables.  Poke and Salad Bowls We choose a Salad Bowl with Salmon, and a Poke Bowl with Tuna and Salmon, from the menu that also includes miso soup, seaweed salad, rice bowls, noodles, and sushi burritos. We feel very virtuous with all the vegetables and essential fatty acids we are consuming but it is easy to be healthy when food tastes this good.  Viv’s Salad Bowl contains cabbage, salmon, tomatoes, cucumber, lettuce, carrots while my Poke Bowl has sushi rice, lettuce, carrot, cucumber, avocado, tomato, sesame and spring onions. We share lashings on teriyaki sauce and kimchi mayo too.  Street food is a sociable way of eating and we get chatting to our servers Robyn and Callum. Callum tells us that he worked for Yo Sushi “when it was good” and was run by founder Simon Woodruff. It turns out he is a bit of a sushi guru and passionate about the craft.  Harajuku may well become my go-to place for a quick bite. (S. Wilson) Edinburgh Street Food Leith Street, Edinburgh, EH1 3AU Opening times 7 days a week from midday – 11pm. Food served until 9pm on Sundays -Thursdays and until 10:30pm on Fridays & Saturdays.  In August & December they serve food until 11pm, seven days a week. Check the website for Christmas and NY opening times.

The Ninth Wave The Ninth Wave first appeared on my radar about four years ago. I bought chef Carla’s eponymous restaurant book for a friend knowing she would appreciate the recipes based on seafood fished from the turquoise waters around Mull by Carla’s husband John. So, to be sitting on the actual croft sipping an Apricot Bellini with her on a late summer evening is cause for celebration. Fionnphort is in the west of the island facing Iona (a ten-minute ferry ride) with its startlingly white beaches. The Ninth Wave is hidden behind a granite outcrop Tora Mor just a few hundred metres from the bay where John’s boat the “Sonsie” bobs. When the sun sets the rocks glow pink. Carla’s book tells the story of how she travelled from Canada to work on Iona and met John by thrashing him at pool in the local pub. He then wooed her with octopus stuffed tomatoes and rhubarb crumble. The website says: “ The restaurant takes its name from Celtic sea mythology, where the “land of other-worldly delights” begins at the ninth wave.” The landscape makes you appreciate the mythology; where nature is untamed and fishing a way of life, kelpies, faeries, selkies and sea monsters are more easily imagined. Lobster As we are sitting in the garden John greets us, not as front-of-house but because he is ferrying muddy vegetables from the garden to the kitchen. Carla comes out to pick a few herbs too. Their playful, laidback attitude belies refined cooking skills. The tasting menu marries Scottish produce with flavours inspired by Carla and John’s trips to Indonesia and Morocco. In the small restaurant, we note eastern tableware and ornaments, Celtic cutlery and the music is uilleann pipes. The first dish is probably my favourite – sweet tender lobster flesh with soft garden carrots and a velvety squash soup. The second course sees creamy lobster in courgette tempura. The third is a rich, satisfying Isle of Mull Cheddar and Crab cheesecake with a large claw and garden leaves to the side. A lemon-themed dessert plate is followed by blaeberry and beetroot chocolates. Our walk back home is along a track to the Seaview Bed and Breakfast. It is mostly spent with heads craned upwards scrutinising the milky way which is unspoilt by light pollution. There are a few sips of single malt from a hip flask to complement the star-gazing of course. The Ninth Wave is the epitome of the term a ‘destination restaurant’ which we were happy to build a trip around. Booking and planning are essential. The sheep outside the B & B welcome us home

Father and son, Bryan and Jack Jack ‘O’ Bryan’s Restaurant of Dunfermline will take over the former Frankie & Benny’s restaurant, next to the Dakota Hotel, in South Queensferry.   The 180-seater restaurant, which has been empty since 2020, is, subject to successful planning and licensing approval, due to be transformed, inside and out, into an exciting new dining concept from the award-winning hospitality family behind Jack ‘O’ Bryan’s. The new restaurant will be known as The Crab & Lobster Fish Shack.   With an expansive open kitchen at its heart, where customers can watch a team of chefs at work, the new eatery will have a laid-back, nautical vibe inspired by the exclusive seafood destination “The Hamptons” in New York State. Offering high-end fish and chips, The Crab & Lobster Fish Shack will showcase all types of fish, crab, and lobster, alongside seafood native to the coast of Scotland, sourced from the most trusted, high-quality suppliers of sustainable fish and seafood.   Creating over sixty jobs across both kitchen and front of house, and representing an investment of over £250k, The Crab & Lobster Fish Shack has an estimated opening time of Spring 2025. The ambitious fit out of the building, using the latest environmentally friendly equipment to prepare first-class fish & chips, is due to commence soon.   Treating quality fish and seafood with the utmost respect, to come up with the most delicious dishes, is very much a signature for us. So it is a natural synergy to now open an elevated fish & chip restaurant,” added Bryan, who remarked that he was delighted to see that “fish & chips are still the nation’s favourite.” Bryan went on to say he was pleased to be creating new jobs in the hospitality sector at this time.   “There will be plenty of opportunities here for people who want to excel in this industry,” he said.   Confident that the new, eye-catching restaurant “will brighten up the Spring months for all customers,” Bryan continued by remarking that this part of South Queensferry “is subject to a huge amount of investment, with families moving into the area through the new houses being built. South Queensferry itself has always had a dedicated foodie following, especially with Fifers. We are sure our existing customers at Jack ‘O' Bryan’s will be delighted for us, and will be happy to make the journey over the Bridge to try out the new restaurant, especially if they already love the crab and lobster we have on the menu at Jack ‘O’ Bryan’s.”   “Jack ‘O' Bryan’s is also in for an exciting transformation in the Spring, moving towards a delicious, elevated, meat focussed experience, whilst at The Crab & Lobster Fish Shack, fish and chips will be the star of the show.”   “We've had a fantastic year, with a great deal of award success for the business, particularly for Jack, of whom we are hugely proud,” finished Bryan. “He has enjoyed national coverage in publications like Sainsbury's Magazine and the Sunday Times Scotland. Last week we had more good news, finding out that we are in the running for Restaurant Of The Year 2024 (Fine Dining) category in the Scottish License Trade News Awards.”   “We look forward to revealing more details about The Crab & Lobster Fish Shack in due course.”   www.jackobryans.com .

Signature Festive Collection With an incredible 4000 plus luxury, handmade chocolates sold last year, Chocolatier, Pastry Chef, and all-round Head Chef, Jack Coghill - the “Jack” in Jack O’ Bryans Bar & Kitchen in Dunfermline - is continuing his sweet success with the launch of his new signature 2023 festive chocolates selection. Having been trained as a pastry chef by one of the country's finest, Mark Tilling, winner of the first series of the BBC’s Bake Off Creme de la Crème, and a two-time winner of the prestigious UK Chocolate Masters, Jack is successfully combining his love of artisan chocolates with covering every section of the very busy and successful restaurant that he runs with dad Bryan. All of the freshly prepared desserts at Jack O’Bryans have been devised by Jack, with one of the most popular choices proving to be his Sticky Toffee - Jack’s take on the classic sticky toffee pudding. Using a delicious sticky toffee choux bun, instead of the usual sponge, combined with date & treacle cream, Scottish tablet, clotted cream ice cream, candied pecans & toffee sauce, this dessert is a masterpiece of both taste and presentation. Black forest Gateau Jack’s latest festive dessert creation, only available in December, is his version of a Black Forrest Gateau, a delectable Callebaut chocolate & cherry mousse cake, with vanilla chantilly, fresh black cherry, morello cherry sweet, his own honey yoghurt ice cream, fresh winter black truffle, and accompanied with a hot chocolate sauce served tableside - another simply incredible work of art! To showcase his handmade chocolates, which can be purchased, beautifully boxed, in the restaurant, with customers choosing selections from a glass cabinet on the bar, Jack’s Chocolate Box is another popular option on the menu. A choice of four or six of Jack’s handmade chocolates is combined with tea, coffee, or hot chocolate to round off a meal at Jack O’Bryans in style. “I started learning pastry because I wanted to push myself further,” said Jack. “With dad, a chef of forty years’ experience, and my mum Michelle, who is front of house at Jack O’ Bryans, encouraging me, I initially travelled to Squires Pastry School and Kitchen in Farnham, Surrey.” “This is where I met Mark Tilling who has taught me everything regarding top class chocolate and pastry. He’s since become not just a close friend and mentor, but goddaughter to my two-year-old daughter Ivy.” Continuing to attend the country’s top chocolate courses regularly, Jack is always widening his knowledge of the latest types of chocolate, together with the latest industry techniques from around the world, so that he can keep coming up with more wow factor creations. His latest training was at the Callebaut Chocolate Academy and factory in Banbury Oxfordshire. “I’ve very much enjoyed spending three days with Julie Sharp, Clare England and Mark Tiling, all of whom are Chocolate Artisan experts at Callebaut,” said Jack. “The knowledge and skillset of everything to do with chocolate that they possess is mind-blowing. It’s such an honour and a pleasure to learn from the best in the industry.” “It was a fantastic three days, as I love to keep learning,” continued Jack. “I enjoy the precision and skill required in creating delicate desserts and intricate chocolates. It is challenging for sure. You need plenty time to prepare ahead as a busy service can be hot and loud, pastry needs cool hands and a cool head! It is all about accuracy – a science really!” “My pastry and chocolate skills are certainly an extra string to my bow,” said Jack. “They set Jack O’ Bryans apart as our clientele know that everything is made by me from scratch. Many restaurants don’t have a full time pastry chef, so the desserts can be sourced elsewhere.” “I love to receive customers' feedback though, hearing what they think of my chocolates and desserts.” Continued Jack, who says he always knew he would “end up being a chef: “My dad, who will celebrate forty years as a chef next year, trained me on all other sections in the kitchen, passing on his love of Iberian cuisine – the cuisine of Spain and Portugal.” An aim for Jack now is to emulate Mark’s TV success and break into programmes and live demos. Jack explained that planning for his festive season signature chocolates begins in September. “Christmas is our busiest time for chocolate sales, so I get ahead of the game by devising new flavour combinations, sourcing ingredients, and thinking about decoration & any special techniques. We are delighted to have sold 4000 chocolates last year and it would be great to boost that figure for 2023,” he said. Featuring in Jack’s 2023 Festive Collection are Rum & Raisin, Cherry Cognac, Cinnamon, Bailey’s Hot Chocolate, the After Dinner Mint and the Dulce de Leche – delicious and evocative flavours that conjure Christmas by the fireside! “Christmas is a time for being with family and friends, along with being a time for reflection,” finished Jack. “It’s also a time to celebrate with a sprinkling of Indulgence, and there can be no better indulgence than chocolate and dessert!” Jak was trained at the Callebaut Chocolate Academy

Bolinhos de Bacalhau I love discovering a new restaurant. With excellent reviews across the board and multiple awards to its name, Macau Kitchen can hardly be called a ‘hidden gem’. But being slightly outside the centre of town it is possible that many people, myself being one of them, have never heard of it. The Newington restaurant offers Luso-Asian Macanese and Malacca Portuguese food, drawing on the influences of places along the Portuguese spice route, Goa, Malacca and Macau. Fusion cuisine can often be a bit of a gimmick, however, when it brings together cuisines with such a longstanding shared food culture and history, as in this case, it can produce some of the most exciting and innovative dishes. The restaurant itself is small and quaint and full of unique knick-knacks that draw on the national heritage of the food. The servers are friendly and accommodating, happy to provide advice on the dishes to an ignorant customer. The menu includes ‘small plates’ and ‘large plates’, so wanting to try everything as always, we opt for one small plate and three large plates between two. In hindsight, this was way too much food, but each dish is so unique and delicious that I’m glad we get to try them all. “You’re going to love it” my server announced with great prescience. Having loved the salt cod croquettes in Portugal, we have to go for the Bolinhos de Bacalhau to start, which are predictably delicious. For mains, we obviously have to try the Chef’s Signature dish, Aromatic Crispy Duck – which comes on a bed of vegetables in a tangy, creamy coconut curry sauce. The meat is sweet and tender, once we have managed to remove it from the bones with only chopsticks and a spoon, and the sauce is insanely good. We also have Classic Minchi, a minced beef dish that is slightly like a cottage pie, except it is served with fried potatoes, rice and a fried egg – a hearty, moreish and comforting meal. Our third ‘large plate’ is a very spicy but flavourful and perfectly-cooked Calamari Stir Fry. Despite being ridiculously full, we have to finish with warm, crispy Pasteis de Nata with cinnamon on top. It’s probably a little early in the year to pick my best meal of 2023, but I have a feeling that Macau Kitchen will be a definite contender. (D. Spencer) Macau Kitchen - 93 Saint Leonards Street, Edinburgh, EH8 9QY, United Kingdom For bookings: Call/ Text/WhatsApp: +44 (0)7577667334 Opening times: Thursday, Friday, Saturday & Sunday: 5pm - 10pm (last call at 8.45pm) Lunch: Friday, Saturday & Sunday: 12pm - 2pm (last call at 1pm) Closed on Monday, Tuesday & Wednesday

Edinburgh microbrewery, bar and restaurant Cold Town House will host the inaugural Grassmarket Craft Beer Festival on the 11th of May. Kicking off at noon, the event will celebrate craft beer, local culinary delights, and live musical entertainment. Attendees can sample a selection of brews meticulously curated from renowned Scottish breweries. Among the participants are Cold Town Beer , Barney’s Beer , Campervan Brewery , Moonwake Beer Co , 71 Brewing , Dookit Brewing Co , Holy Goat Brewing , Newbarns , Stewart Brewing , and Two Towns Down Brewing . Chris Queen, Organiser of Grassmarket Craft Beer Festival, said: "The Grassmarket Craft Beer Festival represents a celebration of Scottish brewing excellence, where attendees can immerse themselves in the rich variety of flavours and craftsmanship that define our industry. Cold Town House looks forward to welcoming beer aficionados and newcomers alike to what promises to be an unforgettable event." Hayley Ransom, a Head Brewer at Cold Town Beer added: “It's great to be invited to participate in the festival. We really respect the other breweries who are showcasing and we’re delighted to be featured amongst them. Craft beer brewing in Scotland is world leading in terms of flavour, technique and ingredients so this festival will be a real treat for everyone.” In addition to the discerning beer offerings, attendees can explore a range of street food cuisine on offer throughout Cold Town House’s three floors, thoughtfully selected and curated to complement the flavours of the brews. Tickets cost £10, including two tokens for half pints of choice from any brewery at the festival, and can be booked here .

Hayley Ransome (Head Brewer) & Jamie Napier (Manager ) of Cold Town House) The hunt is underway to find the most devoted craft beer enthusiast in Scotland. One of Scotland’s leading craft microbreweries has launched a nationwide search to appoint an honorary chief taster to help develop its new summer beer range.    Edinburgh’s award-winning Cold Town Brewery wants Scotland’s biggest craft beer fan to approve its experimental new range including the Pina Colada Sour and Pink Lemonade Sour.   Handcrafted in small batches, Cold Town Brewery’s range of seven craft beers already undergo rigorous testing to ensure drinkers love them before they hit the taps in bars and pubs across the country.   Now, Cold Town Brewery is offering one lucky beer fan the chance to prove their tasting skills.   The brewery’s honorary chief taster will go behind the scenes at the brewery and taproom to meet the head brewer and help launch this summer’s new range of beers. If they sell well on draught, the beers will also be made available in cans and shipped anywhere in the UK.   Cold Town Brewery’s competition winner (and guest) will also enjoy a complimentary overnight stay at Edinburgh’s luxury boutique hotel, The Rutland, and get merchandise and brews to take home.    Hayley Ransome, Head Brewer at Edinburgh’s Cold Town Brewery and Cold Town House, said:   “As one of Scotland’s most innovative microbreweries, we’ve decided to launch our first nationwide search for the country’s biggest craft beer fan. The winner will help develop our new summer beer range and put their tasting skills to the ultimate test Our honorary chief taster will need to prove that have the ‘beer factor’ on Instagram to be in with a chance of winning the title. In return, our winner will go behind the scenes at the home of Cold Town Beer in Edinburgh’s Grassmarket, meet our head brewer and taste test our latest prototypes before they’re released to the public.”   Manager of Cold Town House, Jamie Napier, added:   “We make our entire range of Cold Town Beer freshly in our microbrewery and you can even enjoy a range of experimental and exclusive brews right here at Cold Town House “Since opening its doors in 2019, Cold Town House has quickly made its name as the home of Cold Town Beer, as well as one of Scotland’s most popular craft beer bars and live entertainment venues. We’re really proud to have our very own taproom and iconic roof terrace with stunning views of Edinburgh Castle.” Hayley Ransome in the brewery   For a chance to be crowned Cold Town Brewery’s first honorary chief taster for summer 2024, craft beer fans from across Scotland are encouraged to post a short 10-second film clip on their personal Instagram feed to say why they should be selected. Entrants must tag Cold Town Beer at www.instagram.com/coldtownbeer  and Cold Town House  www.instagram.com/coldtownhouse  in their posts. The deadline is Friday 9th August 2024.    A winner will be selected at random and notified by Monday 12th August 2024.   Entrants must be aged 18 or over. The prize includes a one-night complimentary dinner and B&B for two people sharing a double room at Edinburgh’s luxury boutique hotel, The Rutland. The winner is responsible for transport to and from Edinburgh. No cash alternative. Full T&Cs and details online at  https://coldtownhouse.co.uk/are-you-scotlands-biggest-craft-beer-fan

Popular Brazilian Steakhouse brand RIO is venturing north for the first time, announcing it will open its first venue in Scotland in the new year in Edinburgh.   Located in the iconic Assembly Rooms on George Street, in the former Jamie’s Italian site. RIO brings non-stop meats, unlimited gourmet salad bar and authentic Brazilian Churrasco dining for a set price.   This is RIO's eighth location since the brand was founded in Jesmond November 2019.The other locations are Jesmond, Newcastle’s Quayside, Middlesbrough, Durham City Centre, Warrington, Chester and York.   The 150-cover restaurant will open late daily. Guests can watch skilled chefs prepare authentic dishes from the stunning central sushi bar, while the vast salad bar will line the walls with an array of imported cheeses, cured meats and authentic Brazilian dishes for diners to choose from at their leisure.   RIO’s menu will feature a variety of exquisite cuts of meat, continuously carved at the table in a traditional Rodizio style, with guests given the power to decide the pace of their dining experience themselves.   Rodrigo Grassi, Co-owner of RIO Brazilian Steakhouse, said: “We are thrilled to announce that RIO Brazilian Steakhouse will be opening in Scotland for the first time early next year. A milestone moment for us, we can’t wait to bring the delicious South American flavours to Edinburgh – one of the UK’s most exciting foodie cities – and look forward to introducing our unique offerings to the Scottish market.”   RIO Brazilian Steakhouse’s expansion into Edinburgh will also bring a number of employment opportunities to the local area, with plans to recruit team members for a range of roles. Interested applicants are encouraged to get in touch with their CVs by contacting careers@rio-steakhouse.co.uk .

By Lea Harris Growing up there was always a brew on the go, but not in a good way. When I say a brew always on the go, I mean my mother would have a stained stainless steel teapot on the back burner that would be topped up with hot water throughout the day. It could dissolve teaspoons, god only knows what it did to her stomach! I didn’t drink tea for years. Discovering, in my early twenties, that there were more types than just 'builders'. I knew that teas had health benefits – peppermint for upset tums, camomile to calm and sooth, lavender to help sleep, but it wasn’t until I attended at tea tasting at Rosevear, that I discovered tea is more than just a cuppa. Isabelle and Adam Rosevear invited herbalist, Joseph Nolan, to talk about our everyday bevvy as a medicine, and it was eye-opening! We all know about the five tastes, I was about to discover that there are others. Besides sweet, sour, bitter and salt (we’ll leave umami out of this today), under discussion were astringent and pungent. Joseph guided us through how to taste the teas, encouraging us to multi-sniff, looking at it for colour, clarity and bubbles, tasting for flavour, mouthfeel and aftertaste (slurping was openly encouraged), and finally observational – sensations of ingestion, body responses, thoughts. Trying five different teas, we discovered each had its own characteristics, and the part it plays in helping with various ailments. A ripened Pu’erh was astringent, a cardiovascular tonic helping reduce cholesterol and helpings suppress weight gain as well as being full of anti-oxidants. It is also a stimulant. Next up Yunnan white buds served hot and cold. It was sweet and tart, an excellent anti-inflammatory so good for painful and swollen joints, also good for brain function. Our third sample was rhubarb rooibos, useful for mild cramps and, as a detoxifier, aids liver and kidney function (I guess it would help with hangovers too). Hibiscus was jaw-jingling; the colour of garnet, it’s hugely astringent, and the base of most red fruit teas. Packed full of vitamin C, it’s great for immune function, it also helps with high blood pressure. Our final tea was a full-on fragrant floral noseful of orange blossom and lemon verbena, both uplifting and calming. Not only an aid for sleep but helpful to women of a certain age suffering from Mediterranean moments – you know what I mean, ladies! The subject is vast as the teas at Rosevear, and Joseph only dabbed at the surface, peaking my curiosity to discover more about the world of tea! Rosevear Tea 100 Bruntsfield Place, EH10 4ES 71 Broughton Street, EH1 3RJ 17 Clerk Street, EH8 9JH 0131 261 5547 or 0131 667 8466, Edinburgh 0131 558 2530 roseveartea.co.uk