August House is a vegan eatery in Glasgow city centre. I am mostly vegan as are my family which includes two toddlers! Feeding my family ethically takes time and effort so it was nice to be invited to check out a restaurant and leave the cooking to someone else for a change. My first impression is that the décor of August House, with its DJ table and low natural light, suggests a nighttime rather than lunchtime venue. The food service, however, proves to be pleasant, fast, and friendly. Veganism is on the rise. According to YouGov non-meat eaters have become a significant market in the last five years, comprising 2-3% of the UK’s population, while 5-7% are vegetarian, not to mention flexitarians. There is a clear need then for a vegan offering in the heart of Glasgow. I order Haggis Bon Bons with Pepper sauce and it disappoints me as sadly the batter is too thick and thus overpowers the haggis. The sauce needs more body to it. Second time lucky: I try the fried Gyoza and it is very good, there is a good crunch in the mouth, and the wasabi and citrus-infused soy sauce have the right amount of kick. The mains section offers a selection of Burgers and I opt for the ‘Not Chicken Burger’ with lettuce, spring onion, shredded cabbage slaw with Katsu curry sauce and it is worth the wait. Nice bun, tasty homemade slaw, tasty vegan chicken, and the sauce is well reduced, perfect for the burger. A smiley face for that but not for the fries, sadly. My sweet potato fries are literally soggy and I can only eat two. The price is on point, and the service is very good, but the menu needs direction, with haggis, gyoza, and Korean fried chicken, it is hard to understand what the theme is. I would return for the burgers, just not the fries. (V. Maeda) August House, 43 Mitchell Street, Glasgow City Centre. Starters: around £7.00 Mains: £13.00

As reports of soaring temperatures due to climate change hit the headlines I can't help but consider the environmental impact of this new steakhouse which has taken up residence in the InterContinental George Hotel. The focus is on beef from around the world as well as Scotland and is clearly aimed at tourists. The carbon footprint must be eye-watering. And then you learn the Edinburgh restaurant is one of around 30 branded eateries globally. The first restaurant was opened in 2005 in Monaco by Riccardo Giraudi and who has since received a clutch of awards and recognition including a Michelin star for Beefbar Hong Kong. Giraudi comes from a family of meat exporters and has developed the restaurant side of the business. Putting aside my environmental concerns, the food tastes fabulous. I have been invited along with my plus one to sample the offering. Thank goodness, because the prices are in line with a current Edinburgh trend towards those of London. We now regularly see both starters and desserts hitting around the £12 mark. This means you are going to pay £50 ahead for three courses before drinks. We sample a variety of canapés. The Kobe Beef Jamon has us drooling. It is raised in Japan, cured in Spain and aged in Leon for 18 months, and dissolves on the tongue. I also love the sumptuous croque sando 45-day cured beef striploin prosciutto, mozzarella, and La Sauce Beefbar. From the aged to the young and Miso Black Beef, aka veal, from 8-month milk-fed Holstein, Peter's Farm, Holland is another jaw-dropping hit. Black Angus rib-eyes from the USA have rosy perfumed flesh. Kobe is grain fed and from Japan. Mash is whipped silky, fries are salty and the greens crisp and fresh. Sauces (signature beefbar and paradise pepper) are rich. Dessert is a big ceramic pot of soft gelato, French toast, and three sauces - the dulce de leche and raspberry are toothsome and tart respectively but the chocolate one is too sweet lacking real cocoa flavour. Cocktails are attractive and accomplished. My Negroni has a smooth layer of vanilla vermouth. Food and beverages at Le Petite Beefbar are tasty and crowd-pleasing with its focus on prime beef. It’s aimed at families and friendship groups as the idea is to tuck in and share. However, it’s costly both in terms of your pocket and the Earth so perhaps is best considered for an occasion. In terms of hotel dining in George Street Le Petite Beefbar fills a niche. Le Petit Beefbar, 21-25 George Street, Edinburgh EH2 2PB - 0131 240 7177, lepetitbeefbar@ihg.com Monday - Thursday - 5:30 pm-10 pm, Friday Lunch - 12.30 pm - 3.30 pm & dinner 5.30 pm - 10 pm, Sat & Sun 12.30 pm - 10 pm.

There’s an unusual trend sweeping the UK – Councils closing public toilets and selling them off as assets. A convenient location for an eatery, perhaps. ‘Canny conversions’ is the theme for my recent Edinburgh adventure. I was so curious to see inside. The first visit was to an old favourite pit stop, Joppa Rocks situated at the far end of Portobello Promenade. Ice-creams and (strong) coffee are available from the outside counter. Indoors, a stunning view of the sea, and loos much fancier than previous! Perfect for fish and chips, or an end-of-day seaside seafood feast. High five to the architects of The Tollhouse, the old Cannonmills building right above the gushing Water of Leith. We visited one early summer evening with sunlight streaming in, super-attentive service and local seasonal dishes bursting with flavour. It was the fancier of the three ex-conveniences we visited, booking definitely recommended. Herringbone started in Trinity, right on Ferry Road, and built a great reputation for being a reliable local eatery. London Road Gardens (at the top of Easter Road) was a notorious gay beat last millennium. Fast forward a number of years and the two places meet as a swish balcony-focused bistro. The menu reflects their third coastal location (North Berwick) with a focus on fresh produce. My seafood chowder was ideal comfort food, probably too big for a starter, I could easily enjoy it alone for lunch. With the Halloumi and Smashed Avocado salad, it made a flavoursome feast. I want to try more of the menu, especially the alcohol-free cocktails, so I will pop back on a dog walk sometime (dogs welcome). Once again, nice loos. Rosebean Community Cafe is soon to open in the renovated pavilion in Roseburn Park. It’s a lovely wee building in the shadow of Murrayfield Stadium used as a public toilet from 1936 – 1982 then left derelict, now thankfully rescued. Whilst it’s sad we’re losing our loos, we’re gaining innovative dining destinations, and for the price of a coffee, much nicer places to stop and spend a penny. (T Griffen) Joppa Rocks - 84 Joppa Road, EH15 2ET - 0131 563 8014 The Tollhouse - 50 Brandon Terrace, EH3 5BX - 0131 224 2424 Herringbone Abbeyhill - 3 Royal Terrace, EH7 5DX - 0131 202 8089

‘Hidden gem’ is an overused phrase, but Haldi is just that. Haldi means turmeric in Hindi and, like the use of spice in the dishes, the décor reflects this bold yellow as an accent colour rather than a garish splash. The space is cosy with about 30 covers, and even on a midweek evening, most tables are taken by 8 pm (best book first). Situated on the southside of Edinburgh, this wee treasure is more upmarket than your regular curry house. Eschewing the formulaic baltis, bhunas, kormas et al. Haldi offers a more refined menu; here you will find scallops with a fruity relish, sea bass in a masala sauce and lamb cooked in tomatoes, chilli, ginger, and aniseed. What owner Madan is trying to achieve (and in my opinion, succeeding) is to present food with spicing that doesn’t detract from the main ingredient; dishes are fragrant and fresh but pack a punch when needed; spices are present to enhance. We are greeted by Madan, who has a welcoming smile and easy charm as he escorts us to our table. You can choose from the al la carte or the tasting menu. We opt for the former with Madan carefully explaining the dishes and making recommendations (Mr H isn’t a fan of ginger or coriander leaf *eye roll*). We start with a complimentary fried rice and soft cheese ball dotted with a green herb sauce followed by crisp, non-greasy poppadoms that arrive with a trio of chutneys, all homemade - not a commercial jar in sight. There’s a fruity roasted berry, a chunky mango, and a wildly garlicky tomato. Next up is a bowl of Kurkuri Bhindi aka okra, thin strips deep-fried and coated in a spice blend of turmeric, chilli, ground coriander seed, cumin, and coconut flour. It is a vibrant snack, all golden, crunchy, and gone in a flash apart from a slight frisson of a tingle left on our lips. Mains are substantial. Mr H has Lamb Shank that has been marinated overnight in a spice blend that includes saffron and turmeric. It is a beast, meat eager to leave the bone and tumble into a creamy saffron sauce, the earthy tones from the crocus stigmas are nicely balanced, accentuating the flavour of the lamb. My Chicken Biryani is also impressive. Served in a clay pot, peeling back its bready cloak releases the heady scent of cardamom, a hint of cinnamon and cloves, and the subtle scent of coriander seed. Chicken is soft and yielding, rice fluffy and savoury from the bird’s juices. Sides are striking and have been treated with the same respect as the entrees; the Dal Bukhara is a rich, silky blend of black lentils, spices, tomato, cream and butter, and a blindingly good smoked aubergine mash, Baingan Bhartha. Both are perfect for scooping onto the light garlic naan (Madan thinks the snowshoe-shaped ones are too big and heavy). All diners are given a vegetarian side of the day, and tonight it’s a potato and aubergine dish. And then there is dessert… I'm a sucker for most Indian puds, and the three on the menu are lovingly made in the kitchen – Gajar Ka Halwa made from carrots spiked with cardamom and dusted with chopped pistachio, the Indian ice cream Kulfi flavoured with coconut and saffron, and my all-time favourite has to be Gulab Jamun - warm milk dumplings in cardamom syrup. Sometimes these sweets can be sickly and cloying, but not a chance with these morsels, they are light, sticky, and utter bliss. What Madan and his team have achieved with this wee restaurant in less than six months is awe-inspiring. It is so atypical of what one expects from an Indian restaurant, it’s as fresh and appealing as the food Haldi serves. Oh, and they also do takeaway too! (L. Harris) Haldi - 38 Mayfield Gardens, Edinburgh, EH9 2BY, United Kingdom T: 0131 241 8938 M: 0758 717 9407 Email: hello@haldiedinburgh.co.uk Website: https://haldiedinburgh.co.uk Instagram: @haldi.edinburgh Hours Opening hours: Monday to Saturday: 4 pm to 10:30 pm Sunday: 4 pm to 09:30 pm Tuesday: Closed

The Palmerston is located in Edinburgh’s busy west end. It opened in 2021 in a former Royal Bank of Scotland corner spot. High ceilings mean the space is airy and the acoustics from the service and clientele bounce around the room creating a bustling ambience; life has been breathed into this building’s former stuffy grandeur. In true brasserie style staff are aproned and professional but also friendly and relaxed. I am meeting an old friend for lunch and we get a warm welcome. Sourdough bread and a slab of butter are complementary and simpatico with the venue’s Parisian brasserie ethos. The menu is determined by available, seasonal produce and therefore changes daily. Founders James Snowdon and Lloyd Morse are adherents of nose-to-tail cooking and dynamic sourcing. When I book I don’t check the menu as I am confident The Palmerston will deliver. With desserts already in mind we skip starters and choose our mains. Linda has Berkshire Pork which is a breed known for its complex flavour and marbling. She comments that the fat is rendered to a melting texture. It is served with jus, sage, fennel and borlotti beans. I have chunky Cod with a Romesco Sauce. The fish has crispy brown skin and the scorching orange-coloured mix of peppers, almonds and tomatoes in the sauce transport me to Spain. Portions are hearty, vegetables colourful and roasted to oily, collapsing sweetness. A green salad on the side is an abundance of lightly dressed lettuce leaves and is beautiful for its near-naked simplicity. To drink, Linda is choosing white wines which are affordable by Edinburgh standards, especially by the bottle. I am not drinking but a tinny of Jumpship Pale Ale served in a frosted glass means this is no issue. For dessert, Linda chooses Elderflower and Strawberry Panna Cotta which is tempting but my head is always turned by Peaches. I ask where they are from and am told Spain. When the puds arrive Linda wins. Her creamy floral dessert topped with scarlet fruit is summer in a glass bowl. My ice cream is grainy and I don’t like the addition of the squirty cream. The actual fruit is perfumed with star anise (I think) which is not needed. I like the way they serve cheese at The Palmerston. One good cheese is chosen and matched with a suitable fruit and carb. A simple, unintimidating serve compared to a cheeseboard. Unfortunately, we are too full to indulge but there will be a next time at The Palmerston. Linda approves of my restaurant choice. If you are looking for an informal place with friendly service, good food and a price tag that won’t make you splutter The Palmerston fits the bill. The Palmerston - 1 Palmerston Place Edinburgh, Edinburgh EH12 5AF - 0131 220 1794

A new range of Millions products from the Greenock brand is officially on sale Greenock-based confectionary company Golden Casket has extended its range of Millions sweets with long-time partner Aldi Scotland, with five new products hitting the shelves. Aldi, which was named the UK’s Cheapest Supermarket 2021 and 2022, launched the iconic Iron Brew Squishies in store on 25 June, along with the Strawberry Bubblegum Squishies, Ice Triangles, Millions Chews, Cola Babies and Fizzy Cola Babies. The sweet treats will be sold as Specialbuys, priced at just 99p, and will be available at the retailer’s 104 Scottish stores while stock lasts. Douglas Rae formed what would become Golden Casket back in 1959, initially as a limited company to market confectionery. Many acquisitions later, the company evolved into a manufacturer, and the site at Fort Matilda, Greenock was purchased in 1971. Under the Golden Casket umbrella there any many brands, most recognisably £OnePounders and Buchanan’s. It was in 1991 that Golden Casket launched a new product range named ‘Millions’, the brainchild of the late Douglas Rae. Millions, the tiny, tasty chewy sweets, available in several different fruit flavours, became an instant success and a favourite with children and adults alike. Today, the award-winning Millions brand is recognised worldwide and is constantly creating new flavours and new pack innovations. From the limited edition Millions Minions Banana flavour to mini dispensing machines to a range of car air fresheners inspired by the Millions characters, the expansion and creativity of the brand is limitless. Sandra Fisher, Sales and Marketing Director, Golden Casket said: “I joined the Golden Casket family in 1992 and I’ve been lucky enough to be part of the team behind the success of Millions, which is always an absolute joy to work on. “Over the last few years, like many companies, new product development had to be placed on the back burner but now we’re back and better than ever, with updates and rebrands being rolled out across our entire portfolio. We’ve improved some of the Millions packaging and added to our Millions Jelly Baby range with Cola Babies, which we’re thrilled to be launching in Aldi stores across the country.” Sandra continued: “We’ve been working with Aldi Scotland since 2011, launching Millions in their stories in 2016, and the level of support and encouragement we’ve received from them over the years has been fantastic. “Golden Casket has always attributed its success to the dedication and passion of its committed staff, from Douglas Rae’s children and grandchildren who are proudly continuing his legacy at the helm of the business to the many staff who have served the business for numerous years. “In an industry that is fast changing through advancements in technology, we’ve always found the Aldi Scotland buying team to have the same ‘people first’ approach we value. To this today, they take the time and effort to visit our Greenock site, meet the team and actually taste the sweets! It’s a partnership we truly cherish.” Graham Nicolson, Group Buying Director, Aldi Scotland said: “Golden Casket is one of Scotland’s great food success stories, having grown from small starts to establish itself as the largest, and one of the most successful, confectionary companies in Scotland. “Extending the product range of the hugely successful Millions brand is just another step forward in our championing of top-tier Scottish produce, as we remain committed to supporting local suppliers who bring quality products to the shelves. “We’re excited to share the new range with customers across Scotland as sweet treat for the whole family to enjoy.” Millions are available across all 104 Aldi stores for just 99p while stock lasts. You can find your nearest Aldi store here.

Island Poké to open in Edinburgh this summer. Island Poké will bring fresh Pacific flavours to Edinburgh this July, marking their 17th Island and the second of their UK portfolio outside of London. Following a successful launch in Newcastle last month, this all-new Island, opening at 4 Hanover Street, on Wednesday 5th July is the second of many regional openings planned over the coming months. Island Poké will be serving up their healthy and nutritious superior farmed 100% Scottish salmon and sashimi-grade tuna, chicken and plant-based poké bowls and award-winning bao, from lunchtime through to dinner. Open for dine-in, click & collect and delivery, poké fans can choose from a selection of house bowls on a fluffy sushi rice or green leaves base. These include best-selling Yuzu Lomi Lomi Salmon featuring sashimi-grade 100% Scottish salmon, mango mint salsa, edamame and yuzu dressing; Chicken Teriyaki with double miso chicken, shiitake teriyaki dressing, pineapple chilli salsa, red cabbage and yuzu koshu seed mix. For those wanting to try their award-winning bao buns, choose between the Spicy Tuna, Yuzu Salmon, Korean BBQ Chicken and Miso Aubergine. Launching in time for the opening those looking for a warmer bite can try their all-new hot food menu featuring Island Katsu and Pacific Coconut Curry with a choice of blackened miso chicken or teriyaki mushrooms, sesame-infused brown rice or udon noodles., With over 50,000 Build Your Own Bowl options too, they really are bringing a little slice of paradise to Scotland’s capital. To celebrate the opening, the team have collaborated with Aye Pickled an Edinburgh-based family business reinventing condiments with an exciting range of pickles, live-cultured ferments and sauces. For a gochugaru chilli kick, poké fans will be able to add a drizzle of their smoky Kimchi Hot Sauce to their bowls or purchase an exclusive collab bottle to take home. There’s no better way to fire up your poké with a Pacific flavour handmade in Scotland. Island Poké will also be running a series of giveaways and activities in the lead-up to the launch featuring exclusive offers and promotions to neighbouring residents, both in-store and online. They will also be hosting their infamous £1 bowl day where customers can get their hands on any house bowl for just £1! Keep your eyes peeled on their socials for further announcements. The Edinburgh opening will be shortly followed mid-summer by new Island openings in both Brighton and Bristol with a number of further locations in central London being considered for later in the year. Island Poké founder James Gould-Porter said: “We’re thrilled to be opening our first Island in Scotland, it’s another real milestone for the Island Poké brand and a great opportunity to expand the poké fan base. Having served up 100% Scottish salmon from day one, being able to collaborate with another local business, Aye Pickled, to champion Pacific flavours is exciting too.”

Scottish chef, writer and broadcaster Nick Nairn, together with his wife Julia, will open a brand-new restaurant, Nairn’s, in Bridge of Allan, Stirlingshire on 14 July 2023. Following a devasting fire in 2021, Nick and Julia have completely renovated the space, which was once occupied by Nick’s on Henderson Street. Working with Edinburgh based interior designer Pat Renson, the couple have created a welcoming restaurant complete with an outdoor terrace on the bustling high street. The menus feature an abundance of stunning local produce including herbs and vegetables grown in the polytunnels by Nick and Julia; a refined selection of Scottish seafood, and carefully sourced game and grass-fed meats. The menu will include a range of snacks, small and big plates plus sharing dishes for lunch and dinner. The daily changing menu will include the likes of monkfish cheek scampi with tartare sauce; venison agnolotti, leek puree and game sauce; roasted cauliflower, with harissa, yoghurt and dukkha crumb and tandoori spiced monkfish fillet with Indian mussel broth and Nick’s garden greens. The restaurant has been painstakingly rebuilt after a devasting kitchen fire. Nairn’s has been rebuilt to Nick and Julia’s exact requirements. Advocating a full team approach across Nairn’s and their nearby restaurant in Port of Menteith, Nick and Julia are joined by key members of the team including executive chef, Stephen Crawford and general manager, Robyn Stewart. The restaurants employ between 50 to 60 jobs across the group including 25 to 30 new jobs created at the new Bridge of Allan venture. A positive culture with team wellbeing is at the heart of the business and Nick and Julia have implemented a four-day working week and have employed a dedicated person at Nairn’s to develop and cook staff meals. Nick and Julia Nairn said: “It’s been a long journey back to Bridge of Allan and we’re truly excited to return to our hometown. The fire at this site was devastating but it has given us the opportunity to think really hard about what we wanted to create at this site. Nairn’s is a beautiful space and we’re delighted to be able to use it to showcase the best local producers on this thriving independent high street. We really can’t wait to welcome everyone in July and once again be a part of this wonderful town.”

Six by Nico is a frugal foodie's dream. While previously ‘tasting menus’ were only available in expensive, luxury restaurants, Nico Simeone is on a mission to bring fine dining to everyone, so his themed, regularly changing tasting menus are designed to be interesting and unique, yet affordable. It’s a winning formula, with ten established venues around the UK and another just about to open in Leeds. At £39 per head for a six course menu, I'm not saying this is a cheap night out, but for the standard of service and the quality of the food, it is excellent value. For the full experience, paired wines cost just £30, far cheaper than similar restaurants, certainly any with such a convenient central location. There is also always a snack and aperitif at the start that complement the theme, but these are optional extras. Obviously there have to be some compromises to make this a viable business. Diners are limited to a 2-hour slot, which could be an issue for slow eaters, but the staff manage to keep the courses coming without it feeling like a rush and offer breaks when needed. The atmosphere in the restaurant is bustling yet relaxed. Diners also shouldn't expect expensive items like scallops or sirloin steak on the menu, yet the need to keep costs lower forces the chef into more ingenious use of cheaper, well-chosen and seasonal ingredients. The new menu 'A World of Imagination' is more playful and theatrical than most previous line-ups, with an emphasis on creative presentation, interaction and subverting expectation. Playing with food is usually frowned upon, but in this case, it is actively encouraged. I'm reluctant to give too much away as this is really something you should experience for yourself, but the whole menu is thoroughly enjoyable and really plays to the strengths of the excellent young service team. While there are a couple of elements that seem to favour style over substance, on the whole, the dishes are delicious and well balanced. In conclusion, this is a fun yet sophisticated dining experience that won't break the budget. It's only on till 2 July, so don't wait to book! Six by Nico Edinburgh 97 Hanover St, Edinburgh EH2 1DJ Opening hours: 12pm - 11.45pm everyday edinburgh@sixbynico.co.uk 0131 225 5050 www.sixbynico.co.uk/edinburgh/imagination/

And luxury desserts are precisely what defines Haute Dolci. Located upstairs at St James Quarter, the new venue overlooks the Balmoral through massive circular windows, pulled open to let the evening air in. After all, it’s a beautiful summer evening and marble tables are dotted around the space, cheery sunflowers in the centre of each. Sitting in one of the said windows and flicking open a menu to the “dolci collection”, this is a literal collection of deliciousness: all sorts of waffles, pancakes and crêpes, cakes, brownies and gelato. But it’s the sundaes that catch my eye after what feels like ages of deciding – my grandmother always used to have a soft spot for ice-cream and so this has to be it. Under gelato creations, I finally settle on No Filter Required* and boy, am I glad I chose it. Arriving in a long, photogenic glass, hazelnut and Belgian chocolate gelato sits above Ferrero Rocher, pieces of sugar cone and Nutella sauce. Even despite the fact that I’m supposed to be on a diet (and so any kind of dessert would admittedly have been great), I can genuinely say this is magical. Drinks-wise, if you have space for a milkshake, they’re again served in tall glasses, the Strawberrilicious (a combo of strawberry sorbet and vanilla ice cream) arriving with cream piled on top. Or there’s a selection of mocktails – the server recommended a Pucker Up (guava and passion fruit syrup, lime and ice), which I’d also pass on as a suggestion. If it’s classy sweetness you’re after, perhaps post-dinner or even for dinner (yeah, that was me), this is where you need to be. *And nope, I didn’t need a filter for the photo either. “Desserts are no longer an afterthought. They are a destination and the venue is Haute Dolci.” – Nizam Mohamed, creator of Haute Dolci I’ve got the key … … Although maybe not the secret. If you’re interested in becoming a Haute Dolci A-lister, rewards as part of the loyalty programme include a special menu, premier events and, of course, savings. You can use it at any of the 17 stores including Edinburgh, London, Leeds and Manchester. Haute Dolci - St James Quarter, Edinburgh, EH1 3AD - 0131 573 7606 Open: Monday to Sunday: 10am to 11pm

Following its Grand Opening party earlier this month, Duck & Waffle Edinburgh has introduced a set menu available Monday to Friday from 11:30am to 5pm, and on Sundays from 5pm to 11pm. The set menu is priced at £23 for two courses, £28 for three courses. Created under the direction of Culinary Director Daniel Barbosa and Executive Chef Lucia Gregusova highlights include Atlantic Prawn Roll with Marie Rose sauce, the signature Duck Burger - available exclusively as part of the Set Menu - and an all-new spin on the restaurant’s namesake dish: The ‘Wanna Be Duck & Waffle’ with crispy tempura hen of the wood’s mushroom, fried duck egg, mustard maple syrup and a buttermilk waffle. DUCK & WAFFLE SET MENU 2-COURSES £23 I 3-COURSES £28 choose one from each section ANGUS BEEF TARTARE pickled onion, mustard, Marmite egg yolk, crispy bread HOUSE SALAD (V) mixed leaves, mozzarella house-made granola mix, seeds, honey mustard dressing ATLANTIC PRAWN ROLL spicy Marie Rose sauce, brioche 8HR BRAISED PORK BELLY chipotle glaze, pickled cucumber, Kewpie mayo, dukkah, pork crackling ~ DUCK & WAFFLE crispy leg confit, fried duck egg, mustard maple syrup +5 ‘WANNA BE’ DUCK & WAFFLE (V) crispy hen of the woods mushroom, fried duck egg, mustard maple syrup +5 DUCK BURGER scamorza, L.O.T., pickles, special sauce, french fries STEAMED SCOTTISH MUSSELS preserved lemon, fennel, fermented chilli, french fries ROASTED SEA BASS FILLET lilliput capers, potatoes, beurre blanc, coriander PORCINI MUSHROOM RAVIOLI (V) shaved winter truffle, toasted seeds, crispy cavolo nero, milk solids, Parmesan ~ TORREJAS maple caramel apples, cinnamon ice cream CRANACHAN WAFFLE (V) whiskey cream, raspberry sorbet, honey oats BAKED CHEESECAKE (V) McVitie’s biscuit crust, red fruit coulis The globally renowned restaurant and bar made its debut in Scotland earlier this year within the St James Quarter. The venue merges dynamic interiors, unrivalled hospitality and a buzzy atmosphere. Read the Bite review of Duck and Waffle here Duck & Waffle Edinburgh I St James Quarter I 400-402 St James Crescent Edinburgh, EH1 3AE I www.duckandwaffle.com - +44 (0) 131.202.2700 Open: Monday - Wednesday: 9am - 12am, Thursday - Friday: 9am - 1am, Saturday: 8am - 1am Sunday: 8am - 12am

This Turkish restaurant opened at Potterrow in February and is handy for academics, southside locals and tourists. Shish’s feel however, is not ‘student shabby chic’ instead it has a touch of ‘hijab glam’ and cosmopolitan London vibes. We visited hot on the heels of First Minister Humza Yousaf and, prior to his visit, that of his political rival Anas Sarwar. Apparently our esteemed friends dined in the space designed for private parties and families which boasts boughs of paper flowers, a neon pink sign and Aegean blue soft furnishings. The 110-cover restaurant has a sociable open layout with booths and tables suitable for various numbers of dining parties. The large open kitchen has glinting copper cookware above hot coals where certain menu items are chargrilled. Our eyes widen at the Mixed Grill Platter being ferried to a neighbouring table. This comprises ‘’chicken cubes, lamb cubes, lamb ribs, chicken thigh, butcher meatballs, adana kebab, chicken wings, lamb chops’’ all served with rice, salad and pitta. Simone and I have more modest appetites. We choose the Mixed Cold Meze Platter i.e. seven vegetable dishes (£16.45) but fancy some meat too so add Urfa Kebab to our order. The lamb has been hand minced with cumin and black pepper and is ultra-juicy. This is plenty of food for sharing and is pocket friendly to boot. Each dish has unique and distinct flavours and the big man ‘Itz’ who runs the show informs us that everything is freshly made on the premises. Acili Elmer (finely minced tomatoes, onion, garlic, green chilli and spices) is vibrant. Chargrilled aubergine-based dips are mixed with ingredients like paprika, olive oil, yoghurt and labne and have a velvety texture. Balloon bread blistered on the grill is used to scoop up the food. A surprise highlight of our visit is the Dry Bar which has a range of beers, wines, fizz, spirits and mocktails. To complement my food, I choose a Leffe Blonde doppelgänger Le Petite Beret and follow it with a Piña Colada whilst my dining partner Simone has a Strawberry Daiquiri. We don’t miss the alcohol. Itz explains that Shish stocks the extensive range of Lyre’s non-alcoholic spirits which allows the bar to create any classic cocktail alcohol free. We also have Turkish tea which has lots of tannins and is good for digestion. Puddings are non-negotiable. As with the rest of our meal the presentation is appealing. A large slice of Baklava and Kunefe (a mind-blowing cheese filled pastry soaked with sugar syrup) arrive on indigo blue plates sprinkled with crushed green pistachios. Shish is an exciting and unique addition to Edinburgh’s restaurant scene. Give it a try. Shish Edinburgh - 32-34 Potterrow, Edinburgh, EH8 9BT - 0131 2851 678 Open: Monday - Sunday 12pm-11pm