Iain McPherson of Panda & Sons in Edinburgh, Scotland was announced winner of the Altos Bartenders’ Bartender Award as part of The World’s 50 Best Bars 2024, sponsored by Perrier. This prestigious award is voted for by the bartenders who are asked to name one peer who pushes the limits of what it means to be a great bartender.   The award goes to an individual who has made a significant impact in the global bar sector over the voting period and recognises their commitment to the international community in that time. This is the second of two special awards to be announced ahead of the live awards ceremony in Madrid, Spain, on Tuesday 22 October 2024.   Iain’s love of hospitality was born in The Voodoo Rooms in Edinburgh, in 2007 and working alongside some of the era's most esteemed bartending talent. Just six short years later, he opened his first bar, Panda & Sons, in the Scottish capital, hidden behind a vintage barbershop frontage on Queen Street. In 2015, Iain also opened Hoot the Redeemer in the city, a New Orleans-inspired dive bar renowned for its outstanding cocktails and boozy ice cream. Over the years, he has taken on the role of unofficial ambassador for Scottish hospitality and, in 2018, launched Nauticus in Edinburgh’s Leith to champion Scottish produce and Scottish producers. Earlier this year, Iain was also integral in founding the first Edinburgh Bar Show to inspire, educate, entertain and unite the Scottish bar community and showcase the city’s hospitality offering to some of the greatest international bartending talent.   Renowned as an unparalleled innovator, his mission to expand the flavour spectrum through sub-zero experimentation has revolutionised the bar world’s approach to freezing and its impact on flavour. While the latest Panda & Sons menu, Transcend, has garnered much international acclaim for its outstanding presentation of his groundbreaking techniques, Iain’s scientific creativity is rivalled only by his commitment to knowledge-sharing within his industry. He offers full transparency on his proprietary techniques and travels the world hosting seminars and masterclasses to fuel cocktail innovation for everyone.   Panda & Sons joined The World’s 50 Best Bars list in 2018 at No.61, the first bar from Scotland ever to do so other than the iconic Bramble, and has subsequently risen through the ranks, placing at No.39 in 2023.      Emma Sleight, Head of Content for The World’s 50 Best Bars, says: “We are delighted to unveil Iain McPherson as the winner of this year’s Altos Bartenders’ Bartender Award. He is renowned for his contribution to cocktail excellence and innovation, and his commitment to education within the industry (as well as his signature panda accessories). His sincere advocacy for Edinburgh’s hospitality industry demonstrates the most important attributes of a true Bartenders’ Bartender.”   On winning the award, McPherson says: “I am overwhelmingly full of gratitude to be named this year’s Altos Bartenders’ Bartender. How meaningful it is to be nominated by the people that I look up to and admire daily – a true honour. Awards, especially one like this, are never truly an ‘individual’ effort but a reflective accolade of the creative, collaborative, driven and passionate team at Panda & Sons. They continuously inspire me and together we have pushed boundaries, creating magic for all.  It's always a huge honour to be representing bonnie wee Scotland on the international bartending stage and I believe this award also shines a light on what an amazing bar scene we have in Edinburgh."   Carlos Andrés Ramirez, Global Advocacy & PR Manager for Altos Tequila, says: “For the Altos Tequila and Altos Tahona Society family, it has been a priority to support bartenders on scaling up their careers. We want to congratulate our friend Iain McPherson from Panda and Sons in Edinburgh on winning the Altos Bartenders’ Bartender Award as part of The Worlds 50 Best Bars 2024. We are so happy to see this recognition to one of our favourite bartenders in Scotland!”   The Altos Bartenders’ Bartender Award was introduced to The World’s 50 Best Bars in 2017 and the inaugural winner was Iain Griffiths of London’s Dandelyan. Subsequent winners include Joe Schofield, then of Tippling Club in Singapore, in 2018; Monica Berg of Tayēr + Elementary, London, in 2019; Renato ‘Tato’ Giovannoni, of Florería Atlántico, Buenos Aires, in 2020; Lynnette Marrero of Llama Inn, New York, in 2021; Jean Trinh of Alquímico, Cartagena, Colombia in 2022; and GN Chan of Double Chicken Please, New York, in 2023.   The countdown of the list of The World’s 50 Best Bars 2024, sponsored by Perrier, will also be broadcast live to a global audience who are not able to attend in person. Bars and cocktail lovers are invited to join through The World’s 50 Best Bars  Facebook  page and 50 Best Bars TV channel on  YouTube .

Renowned for its culinary storytelling and immersive dining experiences, Six by Nico has unveiled its latest themed menu, Istanbul, bringing Turkey's vibrant, historic, and culturally rich flavours to customers. This marks the latest chapter in Six by Nico’s global gastronomic adventure through carefully curated, multi-course tasting menus. The new Istanbul menu is part of Six by Nico’s newly introduced ‘Versus Series’, where diners experience a dynamic culinary duel. The ‘Versus Series’ concept showcases two opposing theme profiles, ingredients, or cuisines, challenging guests to explore contrasting yet complementary tastes on one plate over the six week cycle. From September 23rd to October 13th, diners adventure through spice-laden streets of Istanbul and dive into the rich, aromatic dishes inspired by the Turkish city’s iconic bazaars. For the second part of the series, guests will be transported to the glamorous world of Los Angeles and celebrate a 'Hollywood' themed menu from October 14th - October 31st 2024.  The Istanbul experience offered from today encourages diners to embark on a culinary journey where ancient traditions meet bold, modern flavours. Prepare to be amazed by a menu that celebrates the richness of Turkish cuisine, embracing culture at every turn. This menu will transport diners to bustling bazaars and the vibrant streets of the Turkish destination. The Istanbul menu includes the following:  Course One – Memories of Mikla  Cucumber & Barbecue Lettuce Gazpacho, Lemon Verbena & Lor Cheese Course Two -   Chef Ahmet’s Pida Grilled Chicken Shish Pida, Sesame Flat Bread, Rose Harissa & Sumac Course Three - Kibe Toasted Bulgar & Aged Beef, Smoked Black Garlic Ketchup & Cep Mushroom Course Four -   Fishing on Galata Köprüsü Seabass, White Bean, Fennel Jam, Preserved Lemon, Smoked Almond Foam Course Five -   Adana Lamb Kebab Cumin Belly Pressé, Ancient Grains Pilaf & Sweet Roasted Tomato For an additional  £7/, food enthusiasts can add Golden Peyniri, Crispy Filo, Lor Cheese, Acili Same Chutney to their fifth course. Course Six - Spiced Date Cake Candy Walnut, Caramelised Pear & Sour Yogurt Sorbet For £42 guests can enjoy a taste of Istanbul, with a matching wine pairing for £35. From the refreshing notes of gazpacho to the hearty essence of lamb kebab this menu captures the essence of Turkish cuisine. Andrew Temple, Chief Creative Officer, commented on the new menu:   "We're excited to transport diners to the vibrant streets of Istanbul and bring authentic yet bold flavours from Southeastern Europe to cities around the UK and Ireland. During our recent travels to the city we embarked on a culinary journey through Istanbul's rich tapestry of flavours, from the vibrant spice bazaars to the charming streets of Ortaköy to discover the perfect juxtaposition of east meets west." Six by Nico caters to all dietary requirements, offering a full vegetarian menu for each new concept. Plus, customers can swap courses from the meat menu to the veggie alternative, if they wish. Other dietaries and certain allergens can also be catered to upon request, ensuring everyone can enjoy the best possible dining experience. Bookings can now be made for the Istanbul  available from today until 13th October and their Hollywood- themed menu from 14th - 31st October on the website here: Glasgow: https://www.sixbynico.co.uk/glasgow/ Edinburgh: https://www.sixbynico.co.uk/edinburgh/ Aberdeen: https://www.sixby nico.co.uk/aberdeen/

The Italian Trade Agency in London is celebrating all things cured meat this month, in partnership with ASSICA (Associazione Industriale delle Carni e dei Salumi) and IVSI (Instituto Valorizazzione Salumi Italiani) these trade bodies are working to raise awareness of the artisanal industry of Italian Salumi (cured meats) and their pledge towards sustainability. Together these two organizations promote the artisanal heritage of this valuable part of the Italian food sector, as well as its sustainable future ensured through a commitment to social and animal welfare, and to minimising environmental impact.  True to the concept of sustainability the aim is to ensure that this generation's needs are met without borrowing or compromising those of the future.  Best practices include monitoring emissions, recyclable packaging, renewable energy contracts, supplier CO2 evaluations, food waste partnerships and training programmes; all encouraged in a charter of values.  This month ASSICA is visiting Scotland to promote the heritage and values of Italian deli meats, so we are giving you a quick guide to those delicious cuts. Bresaola della Valtellina P.G.I  Provenance:  Valtellina is a valley in the Lombardy region of northern Italy that borders Switzerland.  Production: The raw material is firstly dry salted and seasoned with salt, pepper, garlic, cinnamon, bay leaf and cloves (later with wine, spices, and sugars) and allowed to cure in brine for around 10 to 15 days, then filled into casings, and dried and matured. Appearance and taste: Characterized by its bright red colour and juicy flavour and texture.  Coppa Piacentina P.D.O. Provenance:  Derived from the dorsal part of pigs born and reared in Romagna and Lombardy. Production:  Salt and a mixture of spices are massaged into the meat, which is then coated in a natural pork casing and tied with a ligature. The coppa is matured for at least six months to reach its characteristic texture and aroma.  Appearance and taste: Mottled white and pink in appearance with a sweet, delicate flavour.  Finocchiona P.G.I. Provenance: A cold cut inextricably linked to Tuscany. Production: Cuts selected for production are boneless and defatted shoulder, ham trimmings, rump, collar, lean belly and flank. Salt, ground pepper, peppercorns, garlic, fennel seeds and/or flowers are added. The seasoned pig meat is diced and minced, stuffed into casings, tied with twine or covered in netting made from natural materials. The sausage is then dried and cured for 15 to 45 days. Appearance and taste: The colour varies from the deep red of the lean meat to the white/pinkish white of the fatty parts. It has a fresh and appetizing flavour with a characteristic aroma of fennel and a slight hint of garlic. It pairs perfectly with Tuscan red wines. Mortadella Bologna P.G.I Provenance:  Various regions in central and northern Italy from a mixture of selected and finely ground pork cuts. Production:  Lardons from the throat area are mixed with salt and natural flavours are then put into casings and ‘cooked’ with steam. Appearance and taste:   Bright red, well-defined, savoury flavour, and a slightly fragrant aroma. Traditionally, eaten thinly sliced and garnished with oil, lemon juice and pepper. Served with salads, bread, fruit, and fresh cheeses.  Pancetta Piacentina P.D.O. Provenance:  Produced and processed in the province of Piacenza.  Production: The bacon is derived from the pig’s belly. It can be in thin layers, alternating lean and fat, and creating a nice striped effect. The pork is salted and seasoned with pepper, and various spices such as cloves, cinnamon, nutmeg, and juniper berries.  Pancetta matures for at least three months from the date of salting. Appearance and taste:  Sweet and fragrant, cylindrical, and bright red colour contrasts with white fat. Spicy scent and served with fava beans and pecorino (cheese). Great when paired with acacia honey. Prosciutto di Parma P.D.O Provenance: The province of Parma, located in the south of the Via Emilia, is bordered on the east by the Enza River and to the west from Stirone Creek.  Production:  Obtained from pigs’ thighs which are trimmed, salted, rested, washed, and dried pre-seasoning. The salting phase involves parts of the rind being covered with wet salt, while the lean parts are sprinkled with dry salt. A period of rest in a special cell with controlled humidity and temperature follows. Then the thighs are washed and trimmed again, and the muscle-exposed portion is covered with Sugna (a mixture of ground pork fat with a bit of salt and ground pepper, sometimes rice flour). The minimum maturation period is 12 months.  Appearance and taste:  Pear shape, rounded, without trotter. A delicate sweet and fragrant taste. Usually consumed raw without cooking, cut fine. Pairs well with fresh fruits such as melons and figs. Prosciutto di San Daniele P.D.O. Provenance: San Daniele de Friuli in the province of Udine. Pigs are sourced by the San Daniele producers only in the ten north-central regions. Production:  Made from the thighs with a leg and foot; salted and pressed to give the traditional guitar shape. Then rested, washed and seasoned for at least 13 months. Appearance and taste : Uniform reddish-pink parts with streaks of deep white fat. The scent is intense, sweet and delicate with a remarkable aftertaste. Great with fruit. Salamini Italiani alla Cacciatora P.D.O. Provenance: “Cacciatore” means hunters as its small size and high protein content makes it ideal to fuel hunting trips. It is produced and processed exclusively from pigs born and reared in areas of Mid-Northern Italy. Production:  Cacciatore Salami is made with lean meat, fat, salt, pepper, and garlic pieces. Meat cuts are ground, stuffed, tied with string, and allowed to ripen.  Appearance and taste: Dry and ruby-red coloured, with flecks of fat and characterized by a delicate aroma and a sweet taste. Good as an appetizer, snack, or main course, accompanied by whole-grain bread, fruit, and salads. Speck Alto Adige PGI Provenance: Produced and consumed throughout Italy, but a cornerstone of the diet in the Alto Adige region. Production: Boned pork thighs, separated into cuts called baffe, from which the rind and excess fat are removed. Seasoned with salt, garlic, white and black pepper, bay leaves, juniper berries, nutmeg, and other spices or aromatic herbs. After about 30 days of rest, smoking follows using Maple and Beech woods with juniper berries at a controlled temperature for 10 days. Aging is at least five months. Appearance and taste: Moderately salty, spicy, and smoky. Speck can be sliced thin to enhance its aromas, hand-cut, or used in cubes to enrich pasta dishes.  ASSICA is visiting Scotland and running a few initiatives at the end of September including a promotion with Osteria dei Sapori and Locanda de Gusti in Edinburgh with a menu focused on Italian cured meats on the 27th and 28th. Contini George St will also host a media dinner and a Cicchetti style menu from 5-6:30pm on the 23-27 of September.

Scottish Sea Salt Flakes from Blackthorn Salt clinches the top trophy for taste while Seabuckthorn Scotland CIC receives first-ever Golden Fork for Sustainability The winners of the Great Taste Golden Forks 2024 have been announced at a glittering awards ceremony that took place in London’s Battersea Arts Centre last night, Tuesday 10th September. The very best of the food and drink world celebrated at the grand finale of the Guild of Fine Food’s Great Taste awards scheme. The Golden Fork from Scotland was hotly contested with Scottish Sea Salt Flakes from Blackthorn Salt, Lussa Gin from Lussa Drinks Company and The Wee Comrie from Strathearn Cheese Company all making it through to the final round, with the trophy awarded to Blackthorn Salt for their sea salt. The judges said this salt was: “Amazing, very flavoursome and yet delicate, with the intensity of the sea, it melted on the tongue and was absolutely delicious. The shape of the flakes was sensuous, as food should be and there was an interesting mouth feel with a great crunch to it”. There were 16 Great Taste Golden Forks presented at this year’s awards, with two new trophies for Sustainability and Better Business joining the line up. Scotland saw another win with the Golden Fork for Sustainability going to Seabuckthorn Scotland CIC. The additional awards were added this year to recognise the substantial efforts of many companies, and importance we should all place, on businesses not only making delicious products, but also conducting themselves in ways that ensure they also look after their communities, teams, environment and supply chain. The 16 Golden Fork winners were the standout products from nearly 14,000 to enter this year’s Great Taste awards. John Farrand, managing director of the Guild of Fine Food comments: “It is important to understand that Great Taste is merely the process that identifies 1-, 2- and 3-star winners and, in doing so, encourages makers to improve. Now at its climax, in announcing the Golden Forks we are celebrating the very best producers; those who take care to ensure their products hit the markers of trusted raw ingredients, simple production methods, and food & drink that has personality, but ultimately, that tastes great. “We’re particularly chuffed to be doing our thing for international trade and relations by welcoming entries from 115 countries this year and, in addition, bestowing two new awards, one to a company that demonstrates inspiring business acumen, and the other to an organisation showing genuine commitment to sustainability.  These winners must at the same time, be making outstanding food & drink.” What is Great Taste? Great Taste is recognised across the globe as a stamp of excellence. Sought out by both food lovers and retailers, it is the world’s most trusted food & drink accreditation scheme and values taste above all else. Each year a panel of 500 industry experts meticulously judge a maximum of 14,000 products over 90 days to unveil the tastiest food from across the globe. All products are anonymised before entering a robust, layered blind-judging process. 2024 saw 13,672 products entered from 115 countries. A total of 3,938 (28.8%) of entrants won 1-star, 1,386 (10.1%) won 2-star and 266 (1.9%) won 3-star awards.

The Soil Association invites Brits to ‘Love Organic’ as it kicks off Organic September, the UK’s biggest month-long celebration of organic living. The annual campaign aims to inspire individuals and communities to embrace organic choices, underscoring the significant benefits for health, the environment, and nature.    As demand for sustainable and ethical products continues to grow—41% of shoppers state considerations around environmental sustainability affect their food purchasing decisions “a fair amount” and 14% “to a large extent” (YouGov tracker Aug 2024) —Organic September highlights the dedication behind creating exceptional organic products that benefit both people and the planet.    Why Organic Matters  Organic farming is more than just a different way of farming; it represents a vital shift towards a healthier, more sustainable future. Here’s why choosing organic is important:  Fewer chemicals, more nature: Organic farming uses no artificial pesticides and avoids fossil-fuel - based fertilizers, meaning fewer chemicals in your food and more space for nature to thrive. Think healthier soil that stores more carbon, and helps wildlife in our countryside.  Better animal welfare: Organic farming prioritizes animal welfare with the highest standards, providing conditions where animals can express natural behaviours, and enjoy plenty of space, fresh air, and organic feed. It’s a farming approach that respects animals as living beings, not just products.  Packed with goodness: Organic food is nutritionally different, with more antioxidants (including immune-supporting polyphenols) in organic fruit and vegetables and more beneficial omega-3 fatty acids in meat and dairy. This is largely due to the way it is produced. Plus, with no genetically modified organisms (GMOs), you can trust that your food is as natural as possible.  Fighting climate change: Organic farming works in harmony with nature. By focusing on healthy soils and natural processes, organic farms can store more carbon in the soil, use less energy, and emit fewer greenhouse gases. This benefits the planet today and secures a better future for our food.  Doing good feels good: Choosing organic supports the planet, wildlife, and the health of future generations—and it feels great to know that your food contributes to a better world for all.  Soil Association Certification Senior Marketing Manager Niamh Noone said: “Organic September is all about celebrating the tangible benefits of organic living—from the food we eat to the communities we support. It’s a movement that not only tastes good but feels good too. By making a conscious choice to swap one or two of your shopping items to organic, we can all contribute to a healthier planet, stronger communities, and a more sustainable future for everyone.”    This September, the Soil Association is encouraging all Brits to Love Organic and to make a positive change by choosing organic. The month-long campaign celebrates this, asking shoppers to try a new organic product, with chefs and celebrities sharing their favourite organic products – and why they love it in posts and videos on their social media using the hashtags #LoveOrganic and #OrganicSeptember.    Whether switching to organic milk, buying seasonal produce, or supporting local organic farmers and producers, every step makes a difference.    To learn more about Organic September and how you can participate, visit  https://www.soilassociation.org/certification/marketing-organic/organic - september/

There’s a lot of caffeine in Stockbridge! Here be a clutch of baristas at their professional best. For dark-hearted roasts that titillate, soothe, or fire you up in the morning, Artisan Roast, Fortitude, Twelve Triangles, Two Children, Leo’s Beanery, and La Barantine all offer a great brew. Coffee is not the whole Stockbridge story, however. This food hub of our vibrant city is also home to Lannan’s award-winning bakery, two of the best cheesemongers in the Capital: Mellis and George Mewes; Harkness Pies, its windows layered with freshly baked pies and soft flaking sausage rolls; new arrival Civerino’s, where people with folded pizza slices by the handful mass in doorways and roadways; and Franco’s, where the golden fry, fish and chips, must be one of the best around. Tom Kitchin’s Scran ‘n Scallie is an established favourite in Stockbridge; alongside Radicibus, an under-the-stairs contemporary space for creative Italian fine dining, and you can always enjoy a distinctive, smooth Côtes du Rhône with crusty, plump chips or a memorable, chunky club sandwich at the reliable, cosy but cool Raeburn Hotel. On a summer Sunday, Stockbridge streets morph into an open-air eatery where locals and tourists amble or randomly sit, whilst enjoying fat gyoza from Harajuku, or a Mellis handmade, black pudding scotch egg bought at the Farmers’ Market; while the smoky, aroma of paella and paprika blows through the trees and the Georgian and neo-classical streets of the dignified New Town. No surprise then that Ignacio Campos of Iggs repute, has opened in this Mecca of cosmopolitan sophisticated gourmandise. Cata i s an absolute delight from the moment you cross the threshold. Light wood high tables with a select pintxos list… sobrasada  with honey and walnuts and morcilla  with Granny Smith apple sauce, give the warm, spacious interior something of the feel of a San Sebastián food stop in the Parte Vieja. While traditional tables and a rich list of tablas… meat, cheese or both; olives house-style, jamón hand-carved on the counter to order; or a well-considered offering of out-of-the-ordinary tapas…  Fabada  (white bean soup), chorizo cooked in cider, glazed aubergines and caramelised red onions, and Spanish ratatouille topped with a runny soft-boiled egg, will entice you to stay and indeed stray a little. The wine list is extensive and interesting. Beers, dessert wines, cocktails and vermouths complete the drinks list and the waiting staff are welcoming and passionate about what is on offer. This is a tapería of distinction. We choose seats at the bar and feast on Grandpa’s meatballs, soft, rich and crumbling, offset by a sweet, pea purée to waken the palate; so good we order a second plateful. Canary Island potatoes… purple and white, set in sauces both rojo  and verde , the one spicy and the other a gentle balm are an excellent, well-balanced pairing and the guindilla  pepper with anchovy, olive and a “dice” of cheese pintxos adds that culinary piquancy, that Spanish flair for an earthy taste that calls us to eat tapas time and time again. A robust, well-structured D.O.P. Costers del Segre rosé wine stands up well, as does the velvety, rich DO Toro red we choose for the tabla de quesos. This is no ordinary cheese plate. Cata in name, it is a well-curated tasting of creaminess, robustness and crumbling delicate wedges. A garnish of light crackers allows the cheese space to shine. Sadly, we have no room for the Spanish rice pudding, nor even for the burnt Basque cheesecake. But with a future booking in the diary and excellent espressos, we go home happy. Cata: 30 N W Circus Place, Edinburgh, EH3 6TP Opening times Lunch 12-4 pm; Dinner 5-11 pm; (Food until 9:30 pm) Anne is the author of Magnaccioni, My Food, My Italy

“When we saw the restaurant, next to the Water of Leith, on a corner spot we knew it was the one for us.” This is what Ioanna (from Athens), one of the owners of this intriguingly named, Greek restaurant on Coburg Street tells me. The site previously hosted the popular Ostara but is now a Greek café/taverna. Ioanna and Alexandra (from Crete) want to bring the spirit of a typical Greek meeting and eating place to the neighbourhood of Leith. Kafeneion refers to one of those cafes you may have seen on holiday, with groups of men drinking brewed black coffee and rolling backgammon dice. STEKI simply means hangout. The idea is that you drop into this café-come-Taverna for a coffee, a glass of wine or a meal. Pavement tables encourage a casual stop. I like that Ioanna and Alexandra appreciate the qualities of the building and they have made it homely with adornments such as fish nets and driftwood. The menu follows the current trend, and Greek tradition, for small plates (Mezedakia) and is a showcase for Cretan-influenced cuisine. An exclusively Greek wine list begs for further investigation, watch this space. One time I visited solo and enjoyed a plate of mouth-puckering Anchovies marinated in garlic, chilli and parsley and Feta Cheese fried in pastry, drenched in honey, and sprinkled with sesame seeds. Two distinct plates, the first sour and hot, the second salty and sweet. I drank a couple of glasses of house white. The wine list is categorised by flavour profiles such as fruity, light, rich. My next dinner at Kefaneion is with a friend and I get to taste more. A surprise hit is the peasant dish of ‘Fava’, crusted yellow split peas topped with silver anchovies and bright green spring onions. The dip has a comforting creamy texture. Eleonora loves the octopus tentacle which is roasted and sweet. We also share Orange Cake made with polenta and I get a flashback of citrus-heavy boughs in the blistering Cypriot sun. There are daily specials too and I anticipate savouring some meaty slow-cooked stews complemented by red wine this autumn. Meantime, the menu is perfect for sunny days and sharing as well as for a pit stop for coffee or wine. Kafeneion to STEKI - 52 Coburg Street, Leith, EH 6 6 HJ – 0131 348 2919 Open Tuesday & Wednesday from 5 PM to 10 PM, Thursday from noon until 10 PM, Friday and Saturday from noon until 11 PM, and Sunday from noon until 5 PM. Closed Monday.

A hint of the sun and I’m immediately craving the flavours and climate of the Mediterranean. Thankfully, there is a restaurant in Edinburgh that can provide a thoroughly authentic Spanish dining experience without breaking the bank, and, for a frugal foodie, their 50% off Thursday Club is not to be missed. Opened in 2009 by Dan and Greig, Tapa is a well-established favourite, just tucked away off The Shore. The concept is to bring Spain to Leith, drawing on the very best the country has to offer in terms of ingredients and recipes, and taking inspiration from both fine dining restaurants and informal roadside ventas. On a suitably warm Thursday evening, the place is buzzing. The tapas offering is varied and inspired by different regions in Spain, with dishes ranging from a fiver for patatas bravas, up to £36 for a large platter of Iberian black pig products and Manchego cheese. Understandably, the Iberian ham is not available on the 50% off offer, but everything else on the menu is, including the restaurant’s range of Iberian pork steaks. Dan explains the motivation behind the deal: " We started The Thursday Club in June 2022 as our way of giving back to the customers that had supported us through lockdown – be that by generously buying a Crowdfunder voucher for a future experience or by visiting our Pop Up Paella Shack, La Bodega de Tapa.” "It's an incredible deal that we genuinely love because it contributes to an evening in which the restaurant is redolent with that seductive Spanish bar experience – the hustle, bustle and animated conversation, all conducted over incredible food and drink- that's so evocative of many of our trips to Iberian peninsula!" From the meat options, we choose the Carrilladas, beautifully tender and rich slow-cooked Iberian black pig cheeks with crispy kale and manchego cheese & truffle oil infused polenta, and the Secreto, chargrilled pork steak, well-balanced with Salsa de Romesco (an almond, roasted garlic & tomato sauce from Catalunya). From the veggie section, we add Espárragos y Cebolletas, earthy and lightly charred asparagus spears & whole spring onions. The fish options all look good, but I can’t see past the Fritura de Pez Sapo (panko encrusted monkfish with mojo pico, a paprika sauce from the Canary Islands), the Prawn and Squid Ink Croquetas, and Sea Bass Ceviche with fresh coriander, red onion, mango & pomegranate. The first two are very tasty but the ceviche stands out, the flaky, tender fish bursting with bright, zesty flavours and perfect for summer. As usual, we have over-ordered, but thanks to the Thursday offer, this indulgent feast comes in at less than £20 per head. Every dish is well-balanced and transportive – you can almost feel the sea breeze from the Med. This is compounded by the drinks list, a range of well-chosen cocktails, sangrias, beers, Spanish gins and wines, many of which I have never seen before. However, it is the sherries that really evoke holidays in Andalucia, and we pair an exceptional, specially sourced Pedro Ximenez with an excellent Tarta de Queso de San Sebastián to finish. For a taste of Spain without getting on a plane, I strongly recommend a visit to Tapa. Tapa - 19 Shore Place, Edinburgh, EH6 6SW - 0131 476 6776

There are quite a few pop-ups around the city at this time of year; some are good, others meh! But I have to say that we are seriously impressed with Ged Warrack’s first venture into a sit-down meal (you will also find him serving his homemade, overstuffed subs down along Leith Walk at Satyr’s). The menu isn’t fine dining but some elements could be; more of that later. Origin Coffee Roasters have taken up residence in what was Brew Lab on South College Street, and have made a Scandi bright and airy interior with hints of former student chic. During the festival, they have teamed up with the Electric Spirit Company which has a Negroni Bar on site through the whole of August from 18.00 to 23.00. Now for the food. Sitting at the communal table, we are served a couple of Negronis – a classic, and a coffee rendition, along with bowls of Wasabi Pea Popcorn. I’m not a great fan of this drink, it’s a little bitter for my taste, but admit that the caffeine-fuelled one is great, working well with the slightly sweet, slightly spiky snack. There is a definite hint of brown butter over the popped kernels, which imparts a welcome richness. Next (and our favourite dish of the evening) is the 1000 Layered Potato with Soy Cured Egg Yolk, Chilli Crisp and Chives. This is a very grown-up adaptation of ‘egg and chips’.  The layers of spud crisp on the outside, yielding inside; the yolk is a ball of sticky lushness with a fiery spike of heat from the chilli. It would make a banging brunch dish with the coffee negroni. Karrage Chicken with Miso Mayo, Cabbage and Pickled Ginger is served in a dainty bowl. Tender nuggets of chicken that have been marinaded in soy, mirin, and ginger, tossed in flour then deep fried not once, but twice, making for a crispy crunch revealing juicy flesh. The miso mayo, as you’d expect, adds an umami splash, while the ginger inserts a frisson of heat. What I like about Ged’s cooking is it appears simple but in fact is well crafted. Take, for instance, the next dish – Tonkatsu Sando. What looks like a humble sarnie is in fact a gorgeous Japanese Hokkaido milk bread sandwich stuffed with pork (treated in the same way as the chicken). Think Schnitzel but with a panko crust slathered in a sweetish, smoky sauce. I like the honesty of his food, it’s satisfyingly filling. Once again, the bread takes centre stage with dessert (when does a pudding become dessert and vice-versa ‘cos, to me, this is a pudding) – Milk Bread French Toast with Yuzu Caramel, Crushed Meringue and Coffee Soft Serve. Cooked in a casserole, this is more like a bread-and-butter pudding. I loved the yuzu caramel, the citrus zings happily away, but needs more as it’s delish. You’d think with the addition of meringue, along with the caramel and the soft serve, it would all be a bit cloying, but the balance of sweetness is perfect, I’d just like a bit more of a coffee punch in the ice cream. For an ex-hairdresser who makes filled subs for a living, this guy has got a real talent for some extraordinary food; everything he makes from scratch, and with passion. Ged is only cooking at Origin until the 11th of August, there are two sittings, 6-8 pm and 9-11 pm. You can try to book a spot online at Eventbrite but it may be sold out so you may want to try Chef Archie Herbert's Korean-inspired three-course menu. Sando at Origin Coffee Roasters - 6-8 South College Street, EH8 9AA

Turning off the old A9, beyond historic Pitlochry and Dunkeld and the site of a certain famous 17th-century battle, and down a sweeping driveway, you find a picture-postcard vision of traditional Scotland: a secluded whitewashed 19th-century former manse surrounded by majestic ancient woodland and set within a delightful cottage garden. But at Killiecrankie House appearances can be deceptive. A couple of beehives, a large polytunnel, raised veg beds and a fire pit are early clues to its contemporary makeover. Matilda Tsappis, co-patron, host and sommelier, greets you on the front step to lead you into the stunning refurbished interior of dark blues, antique whites and elegant mid-century oak furniture. Scottish artworks, Murano glass chandeliers and a turntable playing tunes from a vinyl record collection combine to convey a fresh take on modern Scottish hospitality. Listening to Leon Bridges with a delicious Dundonian Negroni (with Killiecrankie marmalade gin and house vermouth), the cryptic menu hints at innovation combined with a passion for Scots ingredients. The Potato That Wished it was Rice? Korean Spiced Venison? My appetite is quickly piqued. There’s no a la carte, only the nine-course tasting menu - which starts at 7 pm and ends at least three hours later. If this sounds daunting, believe me, it isn’t: I can’t think of a better way for chef and his tiny kitchen brigade to present the spectacle that is to come. The artfully lit stone-and-wood restaurant is full with 16 diners from Belgium, Germany and Fife, and we each have a table from which we can view proceedings in the bright well-organised open kitchen - right down to sous-chef Huw at the Pass painstakingly counting out the exact number (seven) of tiny pickled heritage apple balls into each bowl of Chawanmushi - a turnip and miso steamed custard dotted thrice with turnip top oil and decorated with tiny sweet cicely leaves. Meanwhile, we’re being served a cool crab noodle salad: Daikon “noodles” of homegrown radish compressed in-house ponzu with picked white crabmeat, white soy and lime. Its consommé of crab shells steeped like a tea in Korean mint, ginger, hyssop and other delicate flavours is so gently aromatic that you simply cannot bear to rush it. The balletic choreography between three chefs, as they build each dish, is a treat to behold - and there’s no shouting. Waiting staff also move into the kitchen and discuss the dishes before serving. It all adds to a sense of anticipation. And that’s the thing about chef-patron Tom Tsappis’s cooking. Heavily influenced by his time in Japan - where, while working in finance, he met his advertising executive wife Matilda, who is half Japanese and was brought up in Fife. They ran a successful pop-up restaurant from their South London flat on their return from Japan, but this is their first restaurant with rooms and their first venture in Scotland. Between them, the couple present a relaxed evening of pure culinary theatre: even the exquisite wooden plates, bowls and spoons are specially commissioned from the renowned Luke Hope. It’s precise yet playful, each complex dish layered with clean and distinct flavours. Chef Tom uses Japanese techniques on hyper-locally sourced ingredients such as seaweed, sea truffle, oats, beremeal, buckwheat, mushrooms, mackerel, crab, cod, venison beef and cheese, and grows most of the ingredients for his home-made miso, tofu, ponzu and dashi in the hotel’s kitchen garden. Peas, beans, turnip, potatoes, onions and herbs are used to their fullest potential; heritage apple trees and beehives have been installed. New to the menu is katsuobushi made with venison, and a shoyu sauce of oats. While stopping short of going full Jacobite, he is passionate about creating original dishes that help bring to life nuggets of local history. Take, for example, Dripping Fried Porridge, the stand-out (for me) of three brilliant amuse-bouches served in the lounge before dinner. This stand-out, if somewhat odd-looking, chipolata-shaped creation is made of oats cooked with beef stock and slow-cooked oxtail, fried in beef dripping, coated in Isle of Mull cheddar shavings and served with a walnut puree. It is lip-smackingly delicious and staff happily tell diners how local countryfolk used to store porridge in a drawer and cut a slice to take out to the field for lunch. Sometimes it was spread with beef dripping for flavour. Of many notable dishes, it’s difficult to describe them all but I’d mention The Potato That Wished It was Rice for its originality, variety of textures, salty- smokiness and sheer more-ishness: a potato “risotto” with brown butter dashi, sea lettuce, pickles mussels, crisped buckwheat and smoked potato mousse, powdered seaweed and fried, powdered potato skins. Wow. Oh, and Peas, Peas, Peas, the prettiest bowl of hand-peeled garden peas cooked in peapod stock and flavoured with a miso made with last year’s peas and oats. A pea tuile and leek oil finished this dish of full-on flavour, and testament to chef’s eye for detail, with a nod to tradition. After dinner, you move to the lounge to enjoy a further three “Viking Sweeties”: a bere barley Madeleine with sweet woodruff (from the garden) Chantilly cream; a strawberry and rose pate de fruit; and - bliss - a salty house miso toffee with edible Cellophane-style wrapper. A stunning and fulsome breakfast - served by chef to the table at 9 am - of fresh heritage apple juice, beetroot cured salmon, Wee Comrie cheese, garden raspberry compote and house yoghurt, followed by potato rostis, scrambled eggs and black pudding, prompted us to go for a long walk along the Killiecrankie Pass and down to the famous Soldier’s Leap, where in 1689 a soldier, fleeing the battle of Killiecrankie, jumped 18 feet across the River Garry to escape the Jacobites. But, after my Killiecrankie House experience, I reckon this ancient super-human feat is nothing compared to the great strides forward being taken for gastronomy in Glen Garry.

Today, 30 July 2024, the Guild of Fine Food has released the results for Great Taste 2024. Scotland has won a total of 296 awards, including 207 x 1-star, 78 x 2-stars and 11 x 3-stars, the highest accolade available at this level. Winners from Scotland include: ·       Great Taste 3-star: Buck Russian from Seabuckthorn Scotland CIC ·       Great Taste 2-star: Argyll Kiln Roasted Salmon from The Argyll Smokery ·       Great Taste 1-star: Lemon and Ginger Infused Honey from CarnieBees Nearly 3,500 companies from 115 countries around the world entered Great Taste this year Each entry was meticulously blind-tasted by the Guild’s expert judging panel of over 500 food critics, chefs, recipe creators, buyers, retailers, and other specialists in the field of food and drink. Entries were analyzed across 92 judging days, each receiving detailed feedback. Only 1.9% of all entries received a 3-star award, given to ‘extraordinarily tasty food and drink’. 10.1%, were awarded 2 stars, ‘above and beyond delicious’ and 28.8%, were awarded 1-star, ‘food and drink that delivers fantastic flavour’. Those awarded 3-stars went on to be judged in a further stage.  The best of those have now been nominated for a Golden Fork, an ‘Oscar of the food and drink world’. The Great Taste Golden Fork winners – the best of the best – will be announced in an awards ceremony and tasting at Battersea Arts Centre in London on Tuesday 10 September. The nominees for the Golden Fork for Scotland are: ·       Scottish Sea Salt Flakes from Blackthorn Salt (www.blackthornsalt.co.uk) ·       Lussa Gin from Lussa Drinks Company (www.lussagin.com) ·       The Wee Comrie from Strathearn Cheese Company (www.strathearncheese.co.uk) John Farrand, managing director of the Guild of Fine Food said: “It’s hugely important to us at the Guild to inject some positivity into the speciality food & drink industry. Given the economic headwinds that both independent retailers and small & medium producers are facing, the announcement of the 2024 crop of Great Taste stars is now an annual fillip for us all.  And it’s not just excellence from the UK, but from across the world, as we celebrate the best from 115 countries. We’re doing our bit for cultural relations across the planet when there is so much legislation trying to prevent it.  It’s a real privilege to support and underpin independent makers through the process of Great Taste.” The awards are globally recognized as a mark of excellence and are eagerly sought after by producers and food lovers alike. For a full list of this year’s 1-, 2-, and 3-star winners, and a guide on where to buy them, please visit www.gff.co.uk/directory

Cold Town is an Edinburgh-based microbrewery, and their bar, old Town House, can be found at the edge of the Grassmarket in the shadow of Edinburgh Castle. This summer, their coveted rooftop terrace has been revamped courtesy of the Scottish whisky cream liqueur brand Magnum. Magnum Cream Liqueur combines Speyside single malt scotch whisky and cream. As it is crafted and bottled in Edinburgh, you can enjoy an additional warm feeling (aside from that from the drink) for a local and sustainable choice. The company also gets eco-friendly points for their stainless steel flask, which is recyclable or reusable. We are here to try the new Magnum cocktails. My partner in crime chooses the Banana Colada, a tropical combination of Magnum, Malibu, banana liqueur, pineapple juice, coconut milk and coconut syrup – which hit the right summery note. I have a Strawberries N’ Cream – Magnum, Bacardi Spiced, Crème de Fraise, cream, vanilla syrup, and a generous garnish of fresh strawberries – perhaps better as dessert but it certainly packs a punch. A range of shooters are also available, like the Baby Guinness which layers Magnum and Kahlua. We need some food before the sugar crash hits and Cold Town House offers a menu of elevated pub grub, perfect for al fresco dining. There are burgers and hot dogs available, however, pizza is the specialty here and Cold Town take it pretty seriously. Their wood-fired oven was built in Naples and the organic multi-cereal dough goes through a 24-hour proofing process. The result is a deliciously light dough with just the right amount of scorching around the edge. With the addition of fresh toppings and Fior di Latte cheese, you can't go wrong. Which is lucky as getting the correct order might be a challenge. A big fan of artichokes, I choose the Tollcross (mushrooms, prosciutto, artichokes). The first pizza to arrive is a margarita, the Morningside. I point out the error and it is quickly replaced by the Newhaven with cotto and mushrooms – I’m hungry now so that’s close enough. Across the table, an impressive Cold Town Dog, with a grilled Sausageman Original Bratwurst, St Pierre brioche bun, sauerkraut, mustard, curry ketchup & crispy onions, is devoured quickly and appreciatively. If sipping indulgent, creamy cocktails on a rooftop terrace with a castle view is your thing, Cold Town House is your destination this summer. I think they also serve beer. Cold Town - 4 Grassmarket, Edinburgh EH1 2JU - 0131 357 2865 Opening times: Mon – Fri 11 am – 1 am; Sat-Sun 10am – 1 am