This Indian restaurant is an Edinburgh institution and a little piece of local history. Shezan was opened by Abdul Ghani in 1977 and is now run by his grandson Shahid. The grandad has received lifetime achievement awards and created a legacy for generations. It's a beautiful story. A pakora’s throw from the Omni centre attractions and The Playhouse, Shezan occupies a corner spot at the top of Leith Walk and is a favourite for pre-theatre deals, takeaways and a la carte Punjabi and Indian cuisine, all of which are easy on the pocket. We visit one Sunday in late October as Scotland reaches peak dreich. The rain is persistent and bitterly cold and the sky is grey all day. If it weren’t for the promise of a pickle tray in the evening I may have just gone back to bed. As we blow through the door we are welcomed by smiling waiters and families feasting and enjoying themselves. The theme is Bollywood glam with portraits of Indian actors and glittery walls. Shezan translates as ‘beautiful’ after all and we are grateful to be in such a hospitable place. Mr Bite and I immediately dive into that colourful pickle tray we have been waiting for which has six dips: tomato and chilli, onion, lime pickle, mango chutney, raita and tamarind. I make a mental note to make such nibbles a staple chez Bite, we could have eaten the crunchy ground lentil Poppadoms and flavourful dips all evening but we needed to leave room for more menu delicacies. Starters are Mushroom Pakora and Chicken Poori. Mr Bite polishes off the latter with gusto whilst on this side of the table I enjoy my very mushroomy battered bites. We both choose lamb dishes for our mains which are presented in polished, traditional cast iron cooking bowls, kaharis, sitting on frilly paper doilies. Mr B has the Special Karahi Bhoona which is prepared with onions, capsicums, tomatoes, fenugreek leaves, fresh ginger and garlic. It’s fruity and medium hot but all the flavours and veg shine through. I have chosen Lamb Jalfrezi as I love the way lamb combines with yoghurt and spices. Pilau has been cooked so that all the grains remain separate and the garlic naan has been blistered to crispy on the tandoori; neither sides are heavy nor stodgy. After such light, fragrant fayre, all that remains is to enjoy our favourite Gulab Jamun, fried dumplings drenched in syrup with ice cream although Mr Bite can’t resist adding Chocolate Fudge Cake. Shezan is an unpretentious, friendly curry house geared towards families, get-togethers and parties of any kind. Vegetarians and vegans are well catered for too so as long as you all like Indian and Punjabi cuisine there should be something for everyone. It is a historic, independent restaurant with good Tripadvisor reviews and a clutch of awards including The Scottish Curry Awards (2019, 2018) and The SPICE Awards (2017, 2015). An appropriate choice for Christmas parties or just drop by or book to sate that spicy craving. Shezan Indian Restaurant - 25 Union Place, Edinburgh, EH1 3NQ - 0131 557 5098 shezanedinburgh.com. Open - everyday 2 pm- 11 pm

Lady Libertine is an Edinburgh Bar that is part of the Bon Vivant Group. The eponymous bar launched in 2008 and was followed by The Bon Vivant’s Companion (2011), The Devil’s Advocate (2013), El Cartel (2014), Lady Libertine (2018) and Luckenbooth’s (2021). What distinguishes these bars is that they are homegrown and premium in terms of food, drink, environment, and service. A clutch of independent bars is an operational challenge especially as chains take over the city but these venues stand their ground. Lady Libertine is the bar I am least familiar with but instantly fall for its city-centre Mad Men feel. In that theme, I can’t see past a martini and LL’s comprises Roku Gin, Plymouth Navy Gin, Cocchi Americano, served in a dinky Nick n Nora; its siren call will see me back. Simone joins me in the bar and it’s time to order food, Mushroom Arancini and Burrata in Romesco sauce. Both are exemplary. Fungi combined with moreish moist rice is topped with creamy mushroom ketchup. Meantime the milky cheese dissolves into a punchy burnt orange-colored sauce. Scorched focaccia is present for delicious purposes. This is an Autumn menu so our meal is punctuated with fungi, berries, nuts, gentle spices, and earthy root veg. I have the ultimate dark night comfort food Baharat Ox Cheek on softly stirred polenta. It’s hearty but I eat it all because it’s irresistible. Across the table is Prawn Saganaki (a Greek fried cheese dish) served with crispy potato, marinated feta, and gremolata. Simone likes the sour notes in this dish and we both comment that the spice in our mains complement rather than overpower the star ingredients. Deciding which pudding ‘wins’ is impossible. Usually, I would bet on my Pistachio Meringue with its mop top of tumbling forest fruits in a thick Tonka Bean custard but Simone’s Chocolate Ganache Tart over-delivers. It has an inch-thick layer of gooey mousse, crystallized hazelnuts, and a crispy fruity biscuity base. Total draw. Service is impeccable; our waitress makes looking after the whole bar by herself a breeze and she does it with charm to boot. Lady Libertine is a sophisticated bolt-hole that draws on Mediterranean cuisine to present dishes that are consistently pitch-perfect. They are serving their festive menu from November 27 and I would put good money on it being superior to many other ‘festive fayre’ in the city.

In today’s fast-paced world, it’s all too easy to grab a quick bite of processed snacks and fast food. But what if we told you that there’s a natural treasure trove of goodness waiting for you in the form of whole foods? These are the real MVPs of nutrition, as they’re nature’s gifts in their purest form. Wholefoods are minimally processed and loaded with all the vital nutrients your body craves. What Are Whole Foods? Whole foods are the unsung heroes of nutrition because they’re about as natural as food can get. These are foods that have undergone minimal processing, ensuring they stay as close to their natural state as possible. They’re untouched, unrefined, and free from all those additives and artificial stuff you find in processed foods. Whole foods are like little nutrient powerhouses, containing essential vitamins, minerals, fiber, and antioxidants. You can find them in fruits, vegetables, whole grains, nuts, seeds, and lean proteins. The Benefits of Whole Foods Whole foods aren’t just tasty; they come with a bunch of benefits, too. Nutrient-Packed Whole foods are loaded with all the good stuff your body needs to stay healthy. For instance, fruits and veggies are like vitamin and mineral treasure chests, with vitamins A and C in abundance. Whole grains provide fiber and B vitamins to keep your engine running smoothly. Fiber for Good Digestion Fiber is the unsung hero of the digestive system. It’s what keeps things moving smoothly and keeps you feeling full for longer. You’ll find fiber galore in whole foods like fruits, veggies, and whole grains. Plus, fiber doesn’t just aid digestion; it also helps lower cholesterol levels, making your heart happy. Keeping Sugar and Salt in Check Processed foods often sneak in loads of added sugar and salt. These culprits can lead to health issues like obesity and high blood pressure. Whole foods, however, are naturally low in these villains. So, if you’re keen on maintaining your well-being, choosing whole foods is the way to go. Antioxidant Heaven Your body’s defenses against free radical-caused cell damage are antioxidants. And guess what? Whole foods, especially fruits and vegetables, are chock-full of these warriors. They help lower the risk of chronic diseases like heart disease and certain types of cancer. Incorporating Whole Foods into Your Diet We’ve covered the importance of whole foods, and now it’s time to discuss how to include them in your diet on a daily basis. Shop the Perimeter When you hit the grocery store, make a beeline for the outer aisles. That’s where all the fresh produce, lean proteins, and whole grains hang out. Try to spend less time in the center aisles, which usually house the processed stuff. Embrace the Rainbow Fruits and veggies come in a dazzling array of colors, and each hue brings different nutrients to the table. So, go for variety. Have red tomatoes, green spinach, and orange carrots; the more colors, the more health benefits. Summing Up Whole foods are like a golden ticket to better health and vitality. Their nutrient-rich goodness, fiber, and minimal sugar and salt content make them essential for a healthy diet. So, if you’re looking for a way to improve your health, start exploring the world of whole foods. Your body will thank you for it.

Last night Edinburgh cocktail bar, Panda & Sons was announced as the 39th-best bar in the world during a prestigious award ceremony held in Singapore. The 2023 global list compiled by ‘The World’s 50 Best Bars’ includes the most popular and boundary-pushing bars across the globe from ‘secretive speakeasies’ and ‘quirky salons’ to ‘classic drinking dens’. Panda & Sons is the only Scottish bar to place within the top 50 and one of only 6 in the UK to feature. Owner, Iain McPherson, who earlier this year was named as Bar Innovator of the Year by Class Bar Awards was joined by his team on stage (Venue Manager, Nicky Craig and Bar Manager, Sean Moggach) to accept the esteemed award. Iain McPherson says, “We’re approaching 10 years of Panda & Sons and what a way to celebrate, being awarded a place in the World’s 50 Best Bars! We’ve worked hard to push the boundaries and expectations of cocktail-making by inventing new ways of creating them, and that’s exciting. It’s an honour to be representing Scotland alongside incredible bars from across the globe that inspire us. I’m so proud and thankful to my amazing team for helping Panda & Sons achieve this.” The drinks industry’s most anticipated night of the year, the international celebration was held in Pasir Panjang, in Singapore with the industry’s most renowned bartenders, consultants, writers, critics and forward thinkers in attendance to celebrate the reveal of the top 50 best bars. The World’s 50 Best Bars Academy of over 650 drinks experts from across the globe recognised Panda Sons for their innovative sub-zero freezing techniques which were invented and evolved in-house in a basement laboratory coined ‘The Brain Melting Society. Read about the TRANSCEND menu here Panda & Sons launched their latest cocktail menu ‘Transcend’ this year, to critical acclaim. Shortlisted by Tales of the Cocktail for Bar Menu of the Year, Transcend features sixteen cocktails arranged in four chapters exploring and highlighting a different ultra-low freezing technique. SWITCHING. SOUS PRESSION. FREEZE DRYING. CRYO CONCENTRATION. Combining creativity with science, each of these techniques has either been invented or developed by McPherson and his team over five years of research and fine-tuning. Offering never-before-seen flavours, textures, and innovations that advance cocktail-making into a new era of drinks creativity, the Panda & Sons team shares their knowledge with bars all over the world in a bid to keep the industry progressive. Transcend is available in Panda & Sons now.

Whisky fans are invited to scale new heights as the UK’s first vertical distillery, Port of Leith, opens its tour bookings and reveals first-look images of the finished interior ahead of opening to the public on Wednesday, October 11th. More than a decade since the ‘pipe-dream’ idea was first conceived by wine merchant Ian Stirling and finance director Paddy Fletcher over a dram in Milroy's whisky bar, London, the £12m nine-storey distillery is complete and ready to welcome visitors. Bookings are now live for Port of Leith’s tour and tasting experience, with tours running 12-8 p.m. Wednesday to Friday, 11 a.m.-7 p.m. on Saturdays and 12 p.m.-5 p.m. on Sundays. Over the course of 90 minutes, fans will be guided through the story of the distillery’s unlikely conception, fill their own miniature bottle of new make spirit, and taste their way through the distillery’s production process in its purpose-built Quality Control Tasting Laboratory. Reservations are now also available for the top floor mezzanine bar, also opening on October 11th, a one-of-a-kind space boasting panoramic 360 views over the city, a floor-to-ceiling back whisky bar and a menu of small plates designed to showcase Scotland’s world-class ingredients. Ian Stirling, Co-Founder of Port of Leith Distillery said: “Building a distillery of our own has been an ambition of Paddy and mine for over 10 years so to see the project finally come to fruition is a surreal moment for us. “We never set out to build a vertical distillery - the shape and size of the building is a product of the tiny site we were able to secure. We wedged our distillery tower into Edinburgh’s historic harbour to make our building as accessible as possible to people who, like us, love whisky. “We’ve spent a lot of time thinking about how to make the Port of Leith tour as special as we possibly can and look forward to welcoming fans across the globe to a whisky experience like no other.” Port of Leith is set to be the biggest tourist attraction to be built in Leith for decades, with a projected 25,000 visitors in its first year, increasing to 160,000 by 2025. Paddy Fletcher, Co-Founder of The Port of Leith Distillery added: "Coming from Edinburgh, we were always confused as to why there were no single malt distilleries operating in the city. “Being able to build something modern and different has been an enormous treat; hopefully it will encourage people to take a second look at Scotch whisky as there's huge amounts of innovation and excitement going on within the industry." The distillery is creating up to 50 long-term local jobs, with the capacity to produce one million bottles of whisky per year. Priced at £26 per person, Port of Leith Distillery tours will be available from Wednesday 11th of October. They can be booked online here. The Port of Leith Distillery Bar can be booked separately online.

A popular Korean restaurant brand has opened in Edinburgh city centre. Bibimbap Edinburgh, a new 'grab and go' style Korean diner has opened on Hanover Street offering street food inspired by the culture of Seoul. The Korean diner has space for up to 30 customers to sit in and does takeaways and deliveries. To celebrate the launch, customers can enjoy a £2 lunch special for one day only on Wednesday 20th September. Traditional-style Korean fried chicken coated in crispy batter and served with seasoned Yum Yum sauce on the side which normally costs £8.90 per portion, will be available from 12 pm to 2 pm for only £2 per portion - so get there early! The menu includes a variety of well-known Korean dishes that will be freshly and lovingly prepared to order right in front of you for a big hit of taste and flavour. Other Korean treats on the menu include Kimchi, deopbap, Corn Dogs, Yum Yum fried chicken, soup, and noodles, in addition to the famous Bibimbap dish. Main menu dishes include Yache - Broccoli, Onions, Mushrooms, Beansprout & Pak Choi; Beef Udon - Wok Fried Beef with Udon Noodles & Mix Vegetables in Spicy Mayonnaise; Saeu - Korean style Sweet and sour Prawns; Tteok-Bokki - Stir-fried Fish and rice cake with a sweet & spicy sauce and Jeyuk Bokkeum - a spicy Pork. Head chef at Bibimbap Edinburgh, Young Lee, said: "There is huge appreciation right now for Korean cuisine in Scotland - with mouthwatering foods dominating the internet and K-pop enjoying enormous popularity. Foodies in Edinburgh can now tuck into our extensive menu, which includes a variety of traditional and modern Korean dishes and enjoy tastes of downtown Seoul in a vibrant, colourful venue that plays homage to K-Culture". The original Bibimbap, located on West Nile Street in Glasgow, opened in March 2018 and has been very popular with Glasgow’s residents for its quirky style and modern Korean cuisine. The eatery is named after a Korean comfort food (pronounced as ‘bee-beem-bahp’) which consists of a bowl of warm white rice topped with vegetables and chilli pepper paste, soy sauce, or fermented soybean paste. Bibimbap Edinburgh is now open daily from 12 p.m. at 96 Hanover Street, Edinburgh EH2 1DR. To view the menu and learn more visit https://bibimbap-edinburgh.co.uk

The Great Taste Golden Forks awards ceremony held at Battersea Arts Centre on 11 September 2023 saw Greece’s Roussas Dairy crowned as this year’s Great Taste Supreme Champion for its Roussas Galotyri P.D.O. - the highest-scoring food or drink from an astounding 14,195 products. Great Taste 2023, the largest and most trusted food and drink accreditation scheme in the world, has come to a glittering finale with its Golden Forks ceremony drawing a star-studded gathering of chefs, buyers, industry experts, producers, and influencers. Roussas Dairy, based in Attica, Greece, was crowned this year’s Great Taste Supreme Champion for its Roussas Galotyri P.D.O., a soft Greek cheese made from sheep and goats’ milk. The Great Taste Supreme Champion is the most prestigious award for taste in the world. Each year there is only one: the highest-scoring product in the Great Taste accreditation scheme. Louise Allen, buyer from Whole Foods Market, judged the Roussas Galotyri P.D.O. during the Great Taste 3-star final panel process and commented, “This cheese is beautifully light and creamy. It’s so versatile – even simply spread on toast it would be absolutely delicious.” Ravneet Gill, chef, food judge and TV presenter, also said: “I would love this in my fridge. You could serve it in so many ways – gorgeous.” John Farrand, managing director at the Guild of Fine Food comments: “It’s no wonder this delightful soft cheese from Roussas Dairy has taken the top spot in this year’s Great Taste. It was a real conversation starter in the judging room, complimented for its delicate yet zingy taste, beautiful appearance, and “utter moreishness”. Each year we see cheese, meats, and fish doing very well in Great Taste, and this year is no exception. “I am not surprised to see such a simple, but well-made product taking home the Supreme Champion crown this year. Every year is different, palates change, flavour fashions evolve, and new products and trends do well, but the quality will always shine through. It is such an honour to award Roussas Dairy this accolade and to recognise all the other outstanding producers that have won stars across the globe this year.” Roussas Dairy was founded in 1952 by the Roussas Family and built its reputation on premium feta production. The family adheres to traditional methods of production and recipes are based on secrets that have been passed down from their nomadic forefathers, the Sarakatsani. All Roussas Dairy products are made exclusively from pasteurized sheep and goats’ milk, primarily from the surrounding mountainous areas. For more information about this year’s Supreme Champion, please visit www.roussas.gr. To purchase, please visit Odysea Ltd www.odysea.com. Roussas Galotyri P.D.O was among sixteen top-scoring products in the running for the 2023 Great Taste Supreme Champion, sponsored by Food & Drink Wales. Those in the running included: · Sour Cherry Molasses from Belazu Ingredient Company · Dorset Coppa from Capreolus Fine Foods · Jamón de Tudanca from Carniceria Quintana · Anchoas del Cantábrico en Mantequilla Ecológica from Conservas M.A. Revilla · Colombia El Placer "Yellow Fruits" from Dark Woods Coffee · DYB Naturally Brewed Brown Soybean Soy Sauce from DoYouBo Industry Co. · Fino Dark Balsamic (Crema) from Fino · Wagyu Beef & Ale Pie from Martins · Pistachio Ice Cream from Mauds Ice Creams · Bagoila Cold Pressed Pumpkin Seed Oil from Natur Press Team · Roussas Galotyri P.D.O from Roussas Dairy · Silver Hill Confit Duck Legs from Silver Hill Duck · Saicho Hojicha Sparkling Tea from Saicho Drinks · Mrs Bell's Blue from Shepherds Purse Cheeses · Ice Cyder from The Newt in Somerset · English Heritage Toffee Apple Curd from Thursday Cottage. Thirteen other Great Taste Golden Fork trophies were also awarded on the night: Great Taste Golden Fork from England – Belazu Ingredient Company for its Sour Cherry Molasses Great Taste Golden Fork from Scotland – Loch Fyne Oysters for its Loch Fyne Kinglas Fillet Great Taste Golden Fork from Wales – Hive Mind Mead & Brew Co. for its Wye Valley Meadery Traditional Mead Great Taste Golden Fork from Northern Ireland – Mauds Ice Creams for its Pistachio Ice Cream Great Taste Golden Fork from Ireland – Silver Hill Duck for its Silver Hill Confit Duck Legs Great Taste Golden Fork from Spain – Fino for its Fino Dark Balsamic (Crema) Great Taste Golden Fork from Greece – Roussas Dairy for its Roussas Galotyri P.D.O. Great Taste Golden Fork from Italy – Caseificio Il Fiorino for its Cacio di Afrodite Great Taste Golden Fork from the Rest of Europe – Natur Press Team for its Bagoila Cold Pressed Pumpkin Seed Oil Great Taste Golden Fork from the Rest of World – DoYouBo Industry Co. for its DYB Naturally Brewed Brown Soybean Soy Sauce Great Taste Startisan of the Year – La Maritxu for its La Maritxu Basque Cheesecake Nigel Barden Heritage Award – The Newt in Somerset for its Ice Cyder In addition, the Guild of Fine Food awarded Silvija Davidson with its annual Guild of Fine Food Contribution to Food & Drink.

As Channel 4 commissions two new series of the heart-warming Claudia Winkelman-fronted show, Series 1 stars Sean Logan and Daniel Wilsher will top the bill at a suite of Piano Suppers at The Scottish Cafe and Restaurant – and two lucky winners will win tickets to experience it Two stars of the hit Channel 4 TV series The Piano are set to draw in the crowds at The Scottish Cafe and Restaurant at the National Gallery in Edinburgh next month with a suite of six unmissable Piano Suppers, with a competition launched via @thescottishcafe on Instagram to win tickets. Amateur pianists Edinburgh’s Sean Logan, 27, and Daniel Wilsher, 26, from Manchester found fame in early 2023 when they reached the finals of the first series of the hit piano talent show The Piano, which is streaming now on Channel 4. Presented by Claudia Winkelman alongside judges popstar Mika and Chinese virtuoso Lang Lang, the programme became Channel 4’s best-rated new format since 2017, averaging 2.7 million viewers per episode. Earlier this month it was confirmed The Piano will return for two new series - and a Christmas special. The Contini team was so impressed by Sean and Daniel on the show that they got chatting with them on social media, leading to them extending an invitation to the talented duo for the forthcoming series of intimate Piano Suppers in The Scottish Cafe’s stunning setting next to Edinburgh’s East Princes Street Gardens. Guests will tuck into a medley of well-known classics and the pianists’ own compositions, paired with a mouth-watering two-course supper menu featuring a selection of light dishes, all handmade using the freshest seasonal ingredients sourced from The Scottish Cafe’s excellent artisan Scottish suppliers. Tickets for the Piano Suppers at The Scottish Cafe and Restaurant on 14, 15, 16, 22, 23, and 24 August are selling well at £40 per person so anyone keen to book their place is urged to do so without delay. Stephanie Zahra, Head of Business Development for Contini Restaurants, said: “Edinburgh at festival time is a carnival of the arts and while it’s huge fun, it can be tricky to find a moment of calm amidst all the excitement. Our restoring Piano Suppers are the perfect pick-me-up to refuel body and soul for more festival fun. We can’t wait to welcome diners to join us in celebrating the talent and accomplishments of musical stars Sean and Daniel as they each play a 45-minute set on our cherished adopted piano, Lucy.” Edinburgh The Piano star Sean Logan said: “The Scottish Cafe is one of my favourite places to play piano, everyone is so welcoming and the team has been absolutely amazing, I couldn’t love them more. The food is cracking, really delicious, and fresh. “I’ll be playing a real mix of stuff – an uplifting set of my own songs taking inspiration from 90s dance music and modern pop, combined with comedy. It seemed to go down a storm with Mika and Lang Lang, come down and see what all the fuss is about!” Fellow finalist Daniel Wilsher said: “The piano has always been a medium in which I've been able to navigate life, a way in which I can make sense of the world and my experiences in that world. Through the songs I've written, I'll hope to provide the audience with a window in which they can sit back and observe a journey through my life, as it plays out in melodies and lyrics. If you saw The Piano, you'll know that my music is raw, emotional, and full of life.”] Tickets for the Piano Suppers are £40 and can be purchased directly from www.contini.com.

Typical Scottish weather scuppers our hopes of eating al fresco at The Radhuni (meaning ‘passionate cook’) in Loanhead, but sitting in the elegant restaurant has its benefits, it’s warm, comfortable, and dry. We are greeted with broad smiles from the staff, escorted to our table and, within a blink of an eye, crispy poppadoms are placed before us with the requisite chutneys. Mr H informs me that the mixed pickle isn’t overly spikey, so I dollop a spoonful or two on my plate. It’s fab to see that Cobra beer is on draft and there is a non-alcoholic version too, which is what I order while we peruse the menu. There are the usual Kormas, Baltis, et al, but also Milly Jilly – lamb and chicken in a bhuna style sauce, sounds intriguing, Shatkora Lamb (that I’ve had in their sister restaurant, Itihaas), flavoured with Bangladeshi citrus fruit, as well as two types of Biryani, one that comes with a vegetable curry and a Hyderabadi version that’s cooked in a clay pot with saffron and spices. I digress. To start with, we order Haggis Pakora, fat little bundles of joy with a tamarind dipping sauce, Shingara – onion, pea and potato stuffed tricorn-shaped pastry accompanied by minty yoghurt dip. Both are subtly spiced; we leave no crumbs. My Indian Railway Curry is three tandoori lamb chops smothered in delicately spiced spinach. Amazingly tender and meaty, but this isn’t a dish you can eat in a ladylike fashion, it’s a pick it up with your fingers and to hell with the consequences of wearing it across my face. The only thing that remains on my plate are the bones and a hint of heat on my lips. His main is far more dignified, Fish Jalfrezi. Although the menu says it’s fairly hot, the salmon isn’t swamped with a fiery overload of chilli, it seems to be mellowed by the sweetness from the tomatoes and has a delicious smokiness. Our sides include Brinzal Bhuna, the slippery aubergine is meltingly soft and, as you’d expect, perfect with the lamb, while the Ghee Batt rice glistens with butter. We rip a Tandoori Roti into pieces to mop up any remaining juices on the plate. We’re a little disappointed with desserts as there are no traditional sweets on the menu, just ice cream supplied by Crolla’s. Both of us are impressed with the pricing as there isn’t anything on the menu over £19, making The Radhuni an affordable place to eat. It also has an AA rosette and an accolade of other awards. They also do a roaring trade in takeaways. (L Harris) The Radhuni 93 Clerk Street, Loanhead, EH20 9RE 0131 440 3566 info@theradhuni.co.uk Opening Hours Tues – Thurs: 12 pm – 2 pm & 5 pm – 10:30 pm Fri – Sat: 12 pm – 2 pm & 4:30 pm – 10:30 pm Sun: 2 pm – 10 pm Closed Mondays

What price? How old is it? What to buy? Three of the most common questions I get asked. As someone who has almost 3000 bottles of Single Malts and blends, I'm comfortable providing answers. Here are my top picks in the £30-£40 price category. Ledaig Rioja Finish Sinclair Series - an absolute belter of a medium-peated, red wine finish from Tobermory Distillery on Mull. Red berries, fruity, smoky. Can often be bought for around £33 to £35.# Glencadam Andalucia Reserva - this Bourbon-cask finished in oloroso sherry from Jerez is as tasty as it sounds. Smooth and sweet it should be a staple of any whisky cabinet. Old Pulteney 12-year-old - this is almost cheating as it normally retails for £25. Salted caramel, sea salt, toffee notes with a hint of citrus. This distillery has been producing whisky in a heritage fashion for ages. Glenlivet Caribbean Reserve Rum Cask Finish - all the rounded rum flavour, all the spiky spirit and molasses, all the tropical notes. This whisky is around £30 and super in a rum cocktail /highball too for those summer moments (note I said moments as we do live in Scotland! Ardbeg Wee Beastie. Yes, Yes, Yes...super peated, super smoky, super delicious. This 5-year-old is young but punches above its weight. If you are a peat head and love an Islay you can pick this up for around £35. Cardhu Gold Reserve. My grandmother’s granny started this distillery before the behemoth DCl/Diageo took it over so obviously I have a wee soft spot. This gentle honeyed dram offers a special Speyside experience, a sipping whisky that just flows too easily; £25 to £30. Deanston Kentucky Cask-Bourbon Finish is unbelievable value. As I write it’s currently £15 a bottle on Amazon, usually £28-ish. A great entry level Bourbon Finish Single Malt and a brilliant gateway into the Deanston range. Tamnavulln Sherry Cask Finish. This American oak is finished in three styles of sherry before being vatted and bottled. It can be picked up for around £22 to £30. The sherry imparts a rich, sweet note, and American oak builds foundation character. Ardmore Legacy. Lightly peated, smoky, sweet, complex and around £20! A brilliant whisky and amazing as a hot toddy base for when it gets colder. Buy one now and in October/November you will thank me! Bruichladdich Classic Laddie - just scrapes in at roughly £38 to £40 bottle.This unpeated Islay Malt is stupendous, an absolute stalwart of any whisky collection. It’s an iconic release with good reason. American and Spanish oak. It’s a smooth, stunning dram. (C. Hinds) Tipsy Midgie is open Thursday to Sunday, 4pm until late at 67 St Leonards Hill, Edinburgh and during The Fringe will have a three whisky flight each night at 11pm.

Sitting comfortably in the top 100 of the world’s Top 500 Bars at number 57, Edinburgh based Panda & Sons have launched their latest cocktail menu, ‘Transcend’ which uses sub-zero techniques invented or evolved by the Panda team. Owner Iain McPherson says: “The new menu is for those that want to ‘geek out’ on the new techniques or simply want to drink great cocktails and don’t care how they’re made”. Known within the industry as ‘The Cocktail Panda’, McPherson has also been dubbed the ‘Willy Wonka of the Drinks Industry’. Gaining a degree from the Gelato University in Bologna and also completing the “Science of Ice Cream course” at The University of Reading in 2016, McPherson found a passion for exploring the world of subzero temperatures and applying them to the world of drinks and cocktails in a never-before-seen approach for the industry. “No one else is doing this. We’ve invented completely new methods for cocktail making, which is exciting,” comments Panda & Sons Bar Manager, Nicky Craig. The first and only bar globally to do so, McPherson purchased a freeze dryer and set up ‘The Brain Melting Society’ in the basement of sister bar, Nauticus. Alongside Nicky, they experiment with freezing techniques with the aim to increase the flavour spectrum that is currently available to the bar industry. McPherson explains: “Chefs use heat to bring out the best qualities in their ingredients, bringing them together to create amazing fusions of flavours and textures. I want to do the same for cocktails but using cold rather than heat.” After five years of research, development and fine-tuning, the team launched their new menu dedicated to freezing techniques. Transcend features 16 cocktails that celebrate the team’s foray into freezing using four core techniques; Switching, Sous Pression, Freeze Drying and Cryo Concentration. ‘Switching’ freezes and separates the water content from a spirit, allowing it to be ‘switched’ with another flavourful ingredient. For example in their renowned Coconut Daiquiri, they freeze and extract the water content in Bacardi Blanca White rum and replace it with roasted coconut milk which is then clarified. The end result offers a deliciously smooth and creamy finish. ‘Sous Pression’ uses the extreme force of freezing by containing the process in a 2l stainless steel keg, freezing fruit in this way leeches flavour for a highly concentrated result. “It is sous vide from an alternative reality,” says Iain. ‘Freeze Drying’ extracts 99% of the water from an ingredient to create a dried product that maintains the cell structure and maximises its fresh flavour. Unlike the more common dehydrator, freeze-drying is reversible and allows the team to break the barriers of seasonal products and expand their flavour routes all year round. It also allows them to do a pure flavour infusion without any dilution, which is showcased in their Seville Negroni. Finally, ‘Cryo Concentration’ is a technique which mimics the process of ripening of fruit by freezing and extracting the water content from the juice. This gives a consistent level of ripeness and can be repeated to make flavourful cordials. Cryo Concentration reduces the dilution of juice and spirits, in turn lowering the freezing point which allows drinks to be made colder and fresh flavours (normally lost in the cooking process) to be maintained. Despite currently being a unique offering at Panda & Sons which McPherson could patent for exclusivity, The Cocktail Panda believes in the opposite, explaining, “I want to keep our industry progressive, so knowledge sharing is paramount to achieve this and to encourage others to do the same” Transcend is available in Panda & Sons now and the bar is at 79 Queen Street, Edinburgh, Eh2 4NF - 0131 220 0443

Scottish chef, food writer, and broadcaster Nick Nairn, and his wife Julia, have officially opened their brand-new restaurant, Nairn’s in Bridge of Allan, Stirlingshire. The restaurant opened on Monday 31st July, two years after a devastating fire. The new space has been rebuilt to Nick and Julia’s exact requirements while the menu focuses on carefully selected independent producers, herbs and vegetables grown in the polytunnels, a refined selection of Scottish seafood, and carefully sourced game and grass-fed meats. The regularly changing menu will include snacks such as Monkfish Cheek Scampi and Tartare Sauce alongside Cured Charcuterie plate with a Whisky Oak Smoked Nduja, Porcini and Truffle Salami, and Cornichons. Small plates to share are also set to include a Macduff Beef Tartare, Smoked Mayonnaise, Pickled Wild Garlic, and Sourdough Cracker alongside Barbecued Baby Leeks with a Sauce Gribiche and Spiced Fried Chicken with Courgette and Mint Slaw with Lime. Pizzas are bound to be popular whilst big plates include Venison Roe Haunch, Purple Kale with an umami-rich Venison Sauce alongside a Seared Stone Bass with Creamed Curried Mussels and Cavolo Nero. Desserts feature a Hot Raspberry Souffle with White Chocolate Ice Cream alongside a Brown Butter Financier with Heather Honey with Perthshire Strawberries with Hibiscus. Exciting developments are also afoot in September for Bridge of Allan’s high street in the form of two new Nairn’s stores: Cook by Nick and Home by Julia. Cook will sell restaurant quality specialist and artisan ingredients and there will be a butcher and fishmonger counter. The food shop will also hold mini masterclasses and demonstrations; sell Nairn home-smoked salmon and homegrown salad; and even provide a useful knife sharpening station. Home by Julia is an extension of the hugely popular homeware store located at the couple’s Nick’s at Port of Menteith restaurant. The new standalone store provides an opportunity to present larger soft furnishings items alongside key pieces from local artists. Eye-catching kitchenware such as Nairn’s salt and pepper shakers, water carafes, and table scrapers will also be available to purchase. Nick and Julia Nairn said: “It’s been a long road back for Bridge of Allan, but we are delighted to welcome everyone back to Nairn’s. Having the opportunity to have a presence on the high street too is something we’re beyond excited about. Cook by Nick will allow our customers to go that one step further to use our restaurant-quality produce at home and enjoy cookery masterclasses on their doorstep. With the popularity of our interiors shop in Port of Monteith, it seems only fitting that we give Home by Julia a place in Bridge of Allan too. These openings in our hometown are a personal reflection of what we love and we’re looking forward to sharing that.” Nairn's - 28 Henderson Street, Bridge of Allan, Stirlingshire.