With festive menus traditionally awash with dishes such as roast turkey, Christmas Pudding, and mince pies, a Glasgow bar and restaurant is taking its diners to Latin America for Christmas. El Santo, situated on Miller Street, in the Merchant City, specialises in cuisine from all over South America, including tempting and flavourful dishes from Brazil, Peru, Mexico, and Argentina. With a Brazilian chef, Juliana Kipper, at the helm, who references her family’s rich food heritage in her varied and enticing menus, El Santo is guaranteed to please those looking for something a bit different this Christmas. Read our review of El Santo here For £40 pp, the “White Christmas” menu is based on two people sharing. Kicking off with Prosecco on arrival, it offers three tapas-style starters, followed by a choice of two different tacos to share, with options such as pulled chicken, or spicy mushroom. There is then a meat or chicken dish to share. Cooked on the charcoal grill, options here include beef ribs, hot & spicy sausages and rump steak. Two side dishes make up the menu. For £60 pp, there is the “Platinum Christmas” option, which gives diners four tapas-style starters to share, and also includes dessert – a delicious “postre” of Latin American desserts, with condensed milk flan, tapioca cheese bread with guava jam, and churros complete with chocolate sauce.  Paired wines can be added to either of these menus. “If you are looking for something out of the ordinary which is still indulgent, colourful, and full of flavour and spirit, then try our amazing Latin American cuisine for your Christmas get-together this year – it’s ideal for sharing too,” said Panos Dimou, General Manager at El Santo. Further details at https://elsanto.co.uk/menus/ Book online – menus running until 24th December 2023.

El Santo is a recently opened Latin American restaurant close to George Square in Glasgow. I visit without doing my research and assume it is a chain restaurant and brace for a frenetic atmosphere and gimmicks. *Teacher voice* we all know what assume did don’t we? The first thing we note is a gleaming, turquoise-tiled horseshoe bar which, it transpires, is the stage for expert libations. The restaurant has low lighting, our booth seating is spacious and comfortable, and the music is tasteful and not too loud for a school night. The cocktail list prompts an immediate order of one Paloma, and one Pisco Sour. My grapefruit concoction is served in a tall tubular glass with fruit garnish and a waterfall of rock salt down its side. The first hint at the immaculate presentation that will be a hallmark of our experience at this saintly place. Liz is pleased that her Pisco is "benchmark Angostura-dressed" and “means business.” Service is as polished as a Brazilian manicure. The menu is an extensive gastronomic tour of Latin America, so Liz and I grapple, like the legendary wrestler El Santo, as we try to choose from the many South of the Border specialities. Liz, however, has spotted the chef’s recommended menu priced at £40 pp and the waitress adeptly talks us through this broad overview of the restaurant’s offering. First up is Guacamole bashed in a pestle and mortar tableside and served with a variety of fine homemade tortilla chips and a smoky mole of roast tomatoes and chilli. Liz describes the flavour as “deliciously intriguing as opposed to a mere flash of heat”. Salmon Ceviche arrives in a bowl of dry ice which bubbles as it has been poured on hot water, a visual and auditory sensation. Salmon is thickly sliced and of good quality. Pork Bonbons are scrumptious, tacos tasty and the thick Argentinian Lamb Chops with minty chimichurri have Liz swooning at how they combine pink tenderness with properly crisped fat. Aztec spears of corn are juicy, and the golden kernels are served on a dish the colour of the Sea of Cortez. It’s a multi-sensory feast. We struggle with the fries but eat enough to know they are ultra-crispy evading any flabby texture even when cool. They are served with a spicy mayo of course. By now Liz has indulged in a Venezuelan Negroni: Caniamo gin from Diplomatico, watermelon-infused Campari and Cocchi rosa vermouth served with a scarlet wedge of fruit. I am eying up the Coconut and Chocolate mint Daiquiri. But first, the showstopper dessert is the Cuban Chocolate Cigar with blackcurrant ash and gel presented in a humidor. It arrives smoking, and more molecular voodoo is afoot. When I bite into the chocolate casing it is filled with a delicate, white chocolate ganache. My daiquiri arrives virgin white in colour topped with an oval-shaped emerald-coloured mint leaf. El Santo overdelivers in terms of décor, service, food, and drink. I hate to gush and wish I could dredge up a criticism, but Chef Juliana Kipper, and crew, don't put a foot wrong. El Santo - 84 Miller St, Glasgow G1 1DT - 0141 260 0770

I assumed The Buttery restaurant was named after the ‘Scottish croissant’ but learn it is a tribute to a butter market in Shandon Street, Cork as the founders of this Glasgow institution were Irish. A stone’s throw from the infamous Bridge to Nowhere (an unfinished structure around the M8) is the setting for what is commonly thought to be the city’s oldest restaurant. It stands defiant in a patch of no man’s land in Anderston having had various owners since its establishment by Peter and Kathleen Lamont circa 1870. It is currently owned by Two Fat Ladies Ltd, and the ops director is Rory Mackay while recently appointed Head Chef Craig Brown manages an impressive brigade. From the outside, you see the restaurant has ironwork and stained glass reflecting its heritage. Inside, it is a soothing cocoon of old-school dining where you can enjoy dishes made from Scottish produce with a modern twist. Cutlery, fabrics, and wood panelling are traditional, but all appear well-kempt. The tartan trews and skirts worn by staff give a modern Scottish vibe. Downstairs is a private dining area the Shandon Belles which has been a pub (Shandon Bells) and a bistro called The Belfry. Legend has it that as Glasgow’s town planners oversaw the destruction of this area in the 1960s this hostelry was given a pass as cooncillors and officers enjoyed a meal and drink or two. A weekday lunchtime in the restaurant is busy and you can choose between à la carte or a set menu. Liz orders a classic Champagne cocktail and I have a seasonal ‘Poinsettia’ comprising Grand Marnier, cranberry, and Prosecco; both pique our appetites. For her starter, Liz orders Braised Brisket of Beef, roast hazelnut crumb, crispy enoki mushrooms, and sesame seed caramel. The mushrooms resemble the fungi from ‘The Last of Us’ but please don’t let that put you off, the chef has worked wonders by means of frying and salting and the result is magical. Across the table, I enjoy Salt Baked Beetroot, roast fig, grilled courgette & marinated feta, roast walnut & honey dressing. The mix of earthy roots and Mediterranean ingredients is thoughtful and deliciously executed. The main courses are Pan-fried halibut with rose harissa hollandaise sauce and three King Scallops for me caramelised on the outside and moist inside and Roast Chicken Suprême, Macsween haggis, and Arran mustard cream sauce for Liz. Portions are generous but wine helps digestion. There are good options by the half-bottle or glass. We share Iced Mango, Coconut & Lemongrass Terrine, poached vanilla pineapple, mini meringues & fresh passionfruit for dessert. It is light, tropical, and refreshing on the palate. I am curious as to references in films and books, but Maître d’ Calum tells me he is only aware of Taggart. The Buttery is, however, the perfect setting for a plot twist. I bet the walls have stories to tell. There is a feeling of camaraderie at The Buttery, a knowing air that we are all savouring great food, and a little taste of culinary history to boot. Top Tip: ask to look at the memorabilia book where you will find menus from decades past. Ingredients like venison, salmon, and langoustine are all present but their iterations and prices make for a fascinating read. The Buttery - 652 Argyle Street, Glasgow, G3 8UF - 0141 221 8188

1. Nocellara, gordal, nicoise and manzanilla are all types of what? 2. Starbucks’ pumpkin spice latte turned 20 this year, but which of these has not been a Starbucks seasonal drink? a. Iced Gingerbread Oatmilk Chai b. Cherries Jubilee Mocha c. Juniper Latte d. Mince Pie Hot Chocolate e. Iced Sugar Cookie Latte 3. What fast food chain is popular in Japan on Christmas Day? 4. This year saw another new addition to the Bake Off family. In total, there have been six presenters and three judges over the 14 seasons. Can you name all the presenters? 5. What smoked dish is traditional for Christmas dinner in Iceland? 6. Match the coffee drink to its definition listed below. Flat white Ristretto Macchiato Cortado Doppio Cappuccino Double shot of espresso and a touch of foam ⅓ espresso, ⅓ steamed milk, ⅓ foam Espresso shot with a small amount of steamed milk One small shot of espresso with an equal part of steamed milk Espresso shot made with half the amount of water Double shot of espresso 7. The record for the world’s largest carrot has been held by Christopher Qualley of Minnesota since 2017. To the nearest kilo, how heavy was the carrot? 8. What is the traditional sauce to accompany grouse? A. Mint jelly B. Fruit jelly C. Tomato chutney D. Peppercorn 9. Barry Enderwick has recreated over 700 historical sandwiches on his TikTok account @sandwichesofhistory. His quest included a sandwich from 1909 that combined which fruit with peanut, lettuce, and mayo. 10. The hand-rolled pasta “strozzapreti” has an interesting name. Literally translated, it means to strangle what particular vocation? WIN! WIN! WIN! Submit your answers for a chance to win a Family Ticket to Planetarium Lates kindly offered by Dynamic Earth. Experience your favourite Christmas films in their 360°, 6K Planetarium, in spectacular surround sound. December 18 – 23 5.30 | 7.30 | 9.30 PM T’s & C’s – email your answers to Bite by the Closing Date of Monday 11 December, 12 noon. Terms & Conditons A winner will be randomly selected and can choose their preferred date to attend the family film. Must be over 18, no cash alternative, judges’ decision is final.

A spectacular and lavish cocktail bar and lounge will make its debut in Edinburgh's West End this December. Encore which is located below West End Brasserie restaurant on Hope Street will open its doors on December 1st. The new late-night speakeasy will have a relaxed atmosphere with live music and performance nights. The cocktail menu pays homage to a Parisian, Bohemian style. Encore is the latest venture from hospitality group Caledonian Heritable, whose property portfolio includes The Dome, Archerfield House, Why Not Club, and Rose Street Gardens; all in Edinburgh City Centre. A signature menu of Scottish and French classics will include Beef Carpaccio, French onion soup dumplings, and Charcuterie to share. A flamboyant interior takes inspiration from Paris's Moulin Rouge and La République district. As you enter, there is a certain 'je ne sais quoi ' lighting installation and entrance hall and the bar lounge has chic red velvet sofas, rich textile upholstery, and booths. Encore is a speakeasy venue where fashionwear is welcome and activewear is not. Caledonian Heritable Area Manager, Jay Glass said: "We are thrilled to bring this exciting new concept to Edinburgh’s West End. Encore complements our beautiful Brasserie upstairs, and I believe it will be a welcome addition to the city. We recognise how important the experience is to our visitors, from the warm welcome to our show-stopping cocktails, rotating guest DJs, and live performances, we want to WOW! our guests and make it a night to remember no matter what the occasion. Our talented team has come up with an incredible food and drinks menu that we think people will love and we are really excited to share this with everyone from the 1st of December". To learn more and sign up for first access to bookings and weekly events, please visit https://www.encoreedinburgh.com

--- Irreplaceable bottlings from the 1980s celebrate Ardbeg’s survival – against the odds --- Ardbeg today releases two historic whiskies created at the most pivotal moments of the Islay single malt’s past. Uniting irreplaceable stock from the Distillery’s most turbulent time, Ardbeg The Rollercoaster uniquely captures its lows and highs. Contained within 143 sets, these two rare cask single malts are time capsules of a bygone Ardbeg. One was distilled in 1981 when the Distillery closed, and many feared it forever. The other in 1989, as its hope-filled revival began. Together, they embody the irrepressible spirit of Ardbeg, which has survived against the odds. Founded in 1815 on the remote Scottish island of Islay, Ardbeg is famed for creating the world’s smokiest drams. But while this whisky is today revered around the world, its path has been strewn with challenges. In the 1970s, with fashion favouring blended whiskies, just a few casks each year were set aside to be matured as single malt. As a result, stock from that decade is exceptionally hard to come by. Then during the 1980s, the Scotch whisky industry suffered a downturn, which left Ardbeg in a perilous state. On 25th March 1981, the Distillery and on-site maltings closed, and it seemed the iconic name of Ardbeg might be lost for good. Over the next eight years, the Distillery stood silent, its future hanging in the balance. Eventually, as the outlook for Scotch improved, Ardbeg’s fortunes changed. And the Distillery re-opened in October 1989, to begin a brave new chapter. Created just two weeks before the Distillery’s closure, The Rollercoaster’s first whisky is from the very last cask remaining from the stock of 1981. This 42-year-old bottling is very lightly peated in character – a rare example of “Kildalton-style” Ardbeg. Aged in bourbon casks, then transferred into a single Oloroso sherry cask for rich, spicy notes, it is an unrepeatable taste of Ardbeg’s past. Celebrating Ardbeg’s 1989 revival, The Rollercoaster’s second whisky is one of the Distillery’s final casks left from that year. Distilled on 6th December, just weeks after production restarted, the 33-year-old Ardbeg was matured in bourbon casks, then transferred into a single refill bourbon cask to enhance its subtle peated style. The whisky’s unique flavours capture a singular moment in the Distillery’s history. As its fans know well, Ardbeg’s tumult did not end in 1989 – and the Distillery closed again in 1996. Yet, saved from extinction a year later, it has gone from strength to strength. Ardbeg now has a near-cult global following and is one of the highest-awarded smoky malts. Leaving its darkest days far behind, Ardbeg has shown itself to be among the world’s most collectible whiskies. Its core range has won legions of fans around the globe for its signature smoky and complex style. CEO Caspar MacRae said: “From our Distillery’s most perilous low come two unrepeatable bottlings which take Ardbeg to new heights. Ardbeg The Rollercoaster shows just how far our Distillery has come since its uncertain past. Today, Ardbeg is one of the world’s most collectible whiskies. And as its fanbase continues to grow, we are more invested in our Distillery and our island community than ever before. We have built a new stillhouse to ensure the future of Ardbeg’s legendary smoky spirit, and we have recently invested in a well-known hotel on Islay, so we can create a world-class hospitality experience for residents and visitors alike. Here’s to the future of Ardbeg!” Ardbeg’s Director of Whisky Creation, Dr Bill Lumsden, said: “Ardbeg The Rollercoaster is a unique opportunity for collectors to experience two very different tastes of Ardbeg’s heritage and acquire a set of bottlings with an incredible story. The 1981 expression was made from some of the last malt ever to emerge from our maltings as Ardbeg teetered on the brink of closure. It is a beautiful combination of sweet and spicy sherried notes and hints of Ardbeg’s savoury side. Distilled soon after spirit flowed from the stills again, with a radically different malt, the 1989 is an equally singular Ardbeg. Classic notes of lime and vanilla combine with sea spray and very subtle, smoky tones. A snapshot of the contrasting spirits of those days, the time capsule whiskies of Ardbeg The Rollercoaster will go down in Ardbeg history.” Whisky Expert and Writer, Charles Maclean, who tasted the whiskies with Dr Bill Lumsden, said: “The Rollercoaster’s two whiskies vividly embody the up-and-down fortunes of Ardbeg Distillery during the 1980s. With their rich historical provenance, intriguing stories, and exceptional flavour, these rare, limited editions will be highly sought after by collectors. “While these single malts are quite different to each other in taste and aroma, both are created from more lightly peated malt than the Ardbeg of today – and so have a gentler phenolic style. I find the 1981 whisky unusually mentholic and cooling, and the 1989 particularly elegant and reserved. Both are fascinating representations of highly significant years in Ardbeg's history.” Beautifully encased in a presentation box crafted from solid Scottish oak by renowned designer John Galvin, Ardbeg The Rollercoaster’s 143 sets will be offered to collectors and connoisseurs through the Moët Hennessy Private Client channel, across the world. To register interest in purchasing Ardbeg The Rollercoaster, visit ardbeg.com or enquire at the Distillery Visitor Centre on Islay. Price on application.

Fans of French restaurant L’escargot bleu may be aware that patron/chef Fred Berkmiller is passionate about growing his own veg. He has transformed a space at Monkton Garden in Edinburgh which now has polytunnels, extensive composting and No Dig beds. No Dig is a method that was pioneered by Masanobu Fukuoka a Japanese farmer and philosopher from 1938 onwards. In modern times Charles Dowding is the go-to, No Dig, guru who has inspired Fred. Charles has been practising no dig in his market gardens, has written eleven books on gardening organically and without digging, and gives regular talks and courses on the subject. His methods centre on using compost as a mulch, rather than un-rotted organic matter which tends to accumulate slugs in the damp, British climate. He encourages gardeners to be adaptable in their approach, according to local soil, conditions and crops grown. His speciality is salad leaves. At this event, two people who are passionate about the health of our people and our planet will come together to eat a delicious meal using vegetables grown by Fred. Charles will talk about the No Dig method of gardening and how it leads to abundant harvests. Caring for the soil and feeding it with an annual mulch of compost gives so much life and taste to growing vegetables. Fred will talk about his experience of growing and supplying his restaurant with vegetables. There will be time for a Q&A session. Lunch will be served, vegetarian-friendly and accompanied by a drink. Tea and coffee will be served. This event will be of interest to anyone who loves good food and its provenance. November 26, 2023: 11 am to 2.30 pm at L'escargot bleu, 56 Broughton Street, Edinburgh, EH1 3SA Book here

Hey Palu is an award-winning, modern Italian cocktail bar whose glossy retro design stands proud as a patent Gucci stiletto amongst the vintage stores and bakeries populating Bread Street. A bold colour palette is inspired by the big Italian brands, Campari and Martini, and includes black, oxblood red, and bright blue. I was invited along with my foodie friend Eleanora to sample a showstopper cocktail. Hey Palu was one of six bars across the UK invited by Bombay Sapphire to take part in a project - ‘Saw This Made This – Art Bites’; an edible art and cocktail experience. Taking inspiration from the National Monument of Scotland on Calton Hill, the head bartender at HP created Above The Clouds, a harmonious blend of Bombay Sapphire gin, Black Lime cordial, Pineau des Charentes, and Champagne Vinegar. Meanwhile, some jelly technicians at Bombay Sapphire created an edible depiction of the monument. We thought these creations were imaginative, clever, and balanced and were intrigued by the black lime. Hey Palu makes a cordial from these Iranian dehydrated fruits which then lends spicy aromatic notes to various recipes. For example, Black limes are used in Hey Palu’s Gimlet which of course we had to try. We also tasted a martini which has a signature serve. Chill-batched cocktails are used for consistency and presented in bottles where the liquid is perfect -19. You then pour the drink into frosted Nick and Nora glassware, add brine with a pipette to make it dirty, and plop in an olive stuffed with truffle cheese. These cocktails are not just grown-up, they are x-rated. Aperitivo has never been such fun as at Hey Palu and although the ‘Saw This Made This – Art Bites’ has a limited run there remains much to enjoy at one of Edinburgh’s great cocktail bars. (S. Wilson) Hey Palu, 49 Bread Street, Edinburgh, EH3 9AH ‘Saw This Made This – Art Bites’ runs Monday 6th – Thursday 30th November

Bombay Sapphire is thrilled to launch ‘Saw This Made This – Art Bites’, an edible art and cocktail experience going live in six iconic bars (one of which is Edinburgh’s Hey Palu!), all of which are renowned for leading creativity in cocktail culture. What: The head bartender at Hey Palu has taken inspiration from the iconic National Monument of Scotland, an impressive memorial flanked by the luscious green landscape of Calton Hill. Each individual art bite features the iconic columns standing proudly on Edinburgh’s scenic landscape. The art bites corresponding cocktail, Above The Clouds, is a delicate blend of Bombay Sapphire gin, Black Lime cordial, Pineau des Charentes, and Champagne Vinegar. These *almost* too-good-to-eat cocktail and art bite pairings are beautifully tapping into the trend for nostalgia with a contemporary twist. Where: Hey Palu, 49 Bread St, Edinburgh EH3 9AH When: Monday 6th – Thursday 30th November

This year, pumpkin spice turns 20. Or to be more accurate, the pumpkin spice latte turns 20. But to many people, the two are one and the same. In the UK, pumpkin spice was virtually unheard of 21 years ago. Pumpkin pie was, at the time, still clearly a North American thing, familiar to many Brits through Thanksgiving episodes of Friends. My first Thanksgiving in Scotland was in 2002. A student in halls without a kitchen, my local cafe promised me they would try their hand at making pumpkin pie. Come the day, they proudly presented homesick me with a slice. Unlike the thick, sticky wedge of pie with spiced brown filling, it had pieces of pumpkin neatly arranged on top of a shortcrust pastry. It was pleasant, it was incredibly kind of them, but it was not right. The pie did not work because it was missing the two essential ingredients: tinned pumpkin, and pumpkin spice. Tinned pumpkin is what most people use to make a pumpkin pie. You can make your own puree, but it requires finding the right type of pumpkin, or even squash - you will not get the right taste by using your already carved jack-o-lantern. You need to roast or boil the pumpkin, sieve, or puree it, and sweeten it. Even after the effort, pumpkin pie made from homemade puree doesn’t taste quite right and tends to be a bit vegetable-y. I recommend buying a tin. Even more essential is pumpkin spice which is happily much easier to make from scratch with spices you probably already have in the cupboard. Try mixing together 3 tablespoons of cinnamon, 2 teaspoons each of ginger and nutmeg, and 1 ½ teaspoons each of ground cloves and allspice (if you have it). Add a spoonful to your puree and your pie will be perfection. For many people, though, pumpkin spice is something you get in coffee. Starbucks created the pumpkin spice latte in 2003, soft-launching it in Vancouver and Washington DC where its popularity was instant and lasting. Available only in the autumn season, fans eagerly countdown to its release each year. The recipe was revamped in 2015 to include actual pumpkin - something I’m not sure makes it more appealing, but its fans are loyal. Pumpkin spice is a definite sign that autumn is here. Try it in a pie, in a coffee, in a candle, or all three - it’s definitely the flavour of the season, with lasting appeal. (R. Edwards)

There is much to love about the beautiful country of France, from the art to the literature to the general joie de vivre, but for the serious foodie, and certainly a frugal foodie, the cuisine has to come pretty high on that list. If you’re looking for a decadent, high-quality lunch at a bargain price, you can guarantee your local French restaurant will deliver, as the vast majority offer lunch menus at a much lower cost than the full à la carte. Perhaps this is because in France, lunch is the most important meal of the day, and should be savoured and enjoyed – another thing to love! Yet it may also come down to the principle of égalité – everyone should be able to enjoy fine food, whatever their budget. My thoughts exactly. Most French restaurants in Edinburgh offer a great value lunch, market or pre-theatre menu, including Bite favourites L’escargot bleu, La Petite Folie and La Garrigue. Chez Jules is easiest on the wallet at just £12.90 for three courses, but on this occasion, I choose Café Marlayne. This costs £17.90 for two courses, Wednesday-Saturday, though even the full evening menu is only £27.90 for two courses, so still very reasonable. Located on Thistle Street, Café Marlayne is a lovely local eatery that transports you to the side streets of Paris, in that it is very cosy and the food is excellent. It is also raining heavily during our visit, something else I associate with the French capital. Moules marinière is always my go-to starter, particularly in a French restaurant, and these plump, juicy moules certainly satiate my craving in their classic white wine sauce, however, the Toasted Goat Cheese with figs, beetroot, pumpkin seeds & balsamic dressing also looks delicious. For main, no one in our party can see past the Rump Steak, which comes with creamy caper butter, watercress and buttery potatoes, though Chicken Supreme, a cheesy Risotto and Seabream are also available. When in France, eat dessert. This is extra, of course, but still very reasonable at £6. The addition of coffee to the Crème Brûlée balances the sweetness of this classic choice and makes it the perfect end to the meal. If you’re enjoying your lunch as the French would, a bottle of house wine costs just £20. Vive la France! Café Marlayne - 76 Thistle Street, Edinburgh, Scotland EH2 1EN, 0131 226 2230 - www.cafemarlayne.com; cafemarlayne@ymail.com Opening hours: Sunday, Monday closed, Tuesday dinner from 6 pm, Wednesday till Saturday: Lunch from 12noon, Dinner from 6 pm

Gleneagles Townhouse partners with iconic Edinburgh sandwich shop, Alby’s, on a new sandwich, served exclusively at breakfast in The Spence for the festive season The Spence restaurant within the Gleneagles Townhouse has partnered with one of Scotland’s most iconic sandwich shops, Alby’s, to create a festive breakfast sandwich, which will launch on 1 November. This menu special is a bespoke sandwich crammed full of porchetta filled with pork, sage & cranberry stuffing, The Spence brown sauce, matchstick crisps, celeriac & apple remoulade, and rocket. It will be served on Alby’s signature focaccia, baked in-house by the Spence team. For each sandwich sold, The Spence will donate 50p to Social Bite – a charity on a mission to end homelessness. This donation will support the charity’s annual Christmas campaign – Festival of Kindness - which aims to provide hot Christmas meals and gifts to people most in need over the winter months. Gleneagles has supported the work of Social Bite since 2018 for its hugely successful mass sleep-out events. Head chef of The Gleneagles Townhouse, Jonny Wright, said: “The festive period is a time of renewing friendships and gathering for great food and drink, just what we’re all about here at The Spence. Since moving home to Scotland, Alby’s has been a must-visit for my family and friends, so we’re delighted to have worked together to create a collaborative sandwich with our neighbours in town.” Co-founders of Alby’s, Natasha Ferguson & Matt Belcher said: “We’re super excited to collaborate with such an iconic Scottish company and we had a lot of fun creating this festive breakfast sanger with Jonny. As a family business ourselves we were thrilled to include his wife’s delicious brown sauce recipe and great to see the final result served in a space as stunning as The Spence.” Matt and Tash opened Alby’s in Leith in 2019 and have garnered a cult following for their inventive flavour combinations and ever-changing menu of focaccia sandwiches, wee plates, and fries. The couple opened their second sandwich shop in Edinburgh’s Southside this year after a number of successful pop-ups and events across the city. With interiors inspired by mid-century design and nostalgic spaces adorned with tongue-in-cheek art, the distinctive yellow and green branding is now synonymous with big hot sandwiches. Reservations for The Spence can now be made here, with The Spence X Alby’s breakfast sarnie available from 1 November – 30 December, Monday – Sunday, £12, with 50p from each sandwich donated to Social Bite. Gleneagles Townhouse is at - 39 St Andrew Square, Edinburgh EH2 2AD Timings: Monday – Friday: 7am – 10.30am Saturday – Sunday: 8am – 10.30am