Bayne’s is backing the Tartan Army with serious swagger this summer — promising 7,000 free sausage rolls across its 70‑plus shops the morning after any Scotland Group C win. First come, first served, no faff: just a national victory, a hot roll and a queue of very happy fans. Scottish bakery Bayne’s has announced it will back the Tartan Army in the tastiest way possible this summer. If Scotland secures a win in their upcoming Group C matches, Bayne’s will give away a total of 7,000 of its famous sausage rolls absolutely free across its shops the following morning on Monday 15 June. With more than 70 shops across the country, the family-run bakery is gearing up to celebrate Scotland’s victory with one of its most popular products, rewarding loyal customers and football fans. The offer will operate on a strictly first come, first serve basis from the moment shop doors open the morning after a win and distribution of the sausage rolls will be spread evenly across all of the shops. Bayne’s Joint Managing Director, John Bayne, said: “As a proud Scottish family business, we wanted to find a meaningful way to stand behind the national team during this tournament. This initiative is our way of bringing local communities together to celebrate these historic games. Our retail and bakery teams across all 70 plus shops are fully prepared for the surge in demand, and we look forward to rewarding our customers the morning after a Scottish victory.” Football fans and pastry lovers are being urged to set their alarms early on Monday morning, as the giveaway is expected to prove extremely popular. To claim a free celebratory sausage roll, customers simply need to visit their local Bayne’s shop on the morning following a confirmed Scotland tournament win, while stocks last. For more information and to find your local shop, visit baynes.co.uk or follow Bayne’s on social media @Baynesfamilybakers.

One of Glasgow’s most beloved Italian institutions has arrived in Edinburgh, with Eusebi opening a handcrafted bakery counter at Bonnie & Wild. Bringing its iconic cornetti, pastries and classic dolci east for the first time, the family‑run deli introduces Edinburgh to the Italian rituals, seasonal baking and warm hospitality that have defined Eusebi since 1954. It’s one of Glasgow’s best-loved institutions, as famous for its pasta and pastries as it is its dolci and Italian roasted coffee, but now the iconic deli and restaurant Eusebi is taking a big leap east and opening a bakery counter at award-winning Scottish marketplace Bonnie & Wild. Established in 1954, Eusebi is one of Glasgow’s best known Italian restaurants, renowned for its warm Italian hospitality and freshly made pasta and pastries, with a focus on high quality local sourcing. Now, after several decades serving her loyal fanbase in Glasgow, owner Giovanna Eusebi has decided it’s time to introduce her iconic brand to Edinburgh. Now open, Eusebi’s at Bonnie & Wild offers a tantalising range of sweet treats from the Scottish Marketplace’s illy Caffe, including crema and pistachio cornetti, handmade pastries and classic Italian desserts alongside seasonal cakes inspired by Scotland’s produce – bringing together the best of Italian tradition and Scottish ingredients. Signature favourites include Eusebi’s much-loved strawberry tarts, made using Scottish fruit, alongside classic Italian dolci designed to be enjoyed with coffee, shared with family or taken home after a meal. All products will be made from scratch and by hand by Eusebi’s dedicated bakery team and delivered daily to Bonnie & Wild. Giovanna said: “The new Eusebi offering at Bonnie & Wild marks a new chapter of the Eusebi story. For guests to Bonnie & Wild, this is an exciting opportunity to experience the bakery, craftsmanship and everyday Italian rituals that have been at the heart of Eusebi’s success since we first started trading several decades ago. “The collaboration with Bonnie & Wild, with their focus on sustainable sourcing, high quality produce and passion for family-friendly hospitality are all ingredients that we found difficult to resist and I’m really excited about joining Bonnie & Wild’s iconic Scottish Marketplace. “For us, this is about much more than cake and coffee. It’s about sharing the everyday rituals we grew up with in Italy, the morning cornetto, the espresso at the counter, the tiramisu shared with family and friends. These are the simple moments that sit at the heart of Italian hospitality and we’re excited to be bringing them to Edinburgh.” Daily Selection: Morning Pastries Crema Cornetti Pistachio Cornetti Croissant Pain au Chocolat Italian Dolci Cannoli Tiramisu Seasonal Cakes & Desserts Strawberry Tart Ferrero Rocher Cake Lemon Cheesecake Carrot Cake Bakewell Sicilian Lemon Loaf Raspberry & Coconut Lamington Italian Biscuits Almond Biscotti (GF) Eusebi is just the latest big name to join Bonnie & Wild, and follows fresh on the heels of chef Ivan Stein’s Flùr pizza bar and BBC Saturday Kitchen chef Julie Lin’s Tacos Lah, both of which opened in recent weeks to great acclaim. Bonnie & Wild - St James Quarter (Level 4)415-417 St James CrescentEdinburgh EH1 3AE Open daily from 9am. Food until 9pm (9.30pm Fri & Sat).

Wahaca turns up the heat this season with a sunshine‑soaked line‑up of seasonal specials, vibrant veg‑forward plates and spritz‑bright cocktails inspired by the colour and energy of Mexico. Lea Harris, finally stepping across the threshold after years of admiringThomasina Miers, visited the Edinburgh branch with her hubby to put the new summer menu through its paces. I have watched Thomasina Miers many times on MasterChef, but I'm ashamed to say, I never stepped across Wahaca’s threshold. As Mr B and I bustle ourselves through the door of the Edinburgh branch, we’re greeted with a huge smile from a server whose colourful attire rivals Mr B’s. Upstairs, the vibe is electric, dominated by vibrant street art murals by Max Rippon, that perfectly match Wahaca’s street food philosophy. The staff are sassy, sharp, and proactive about allergies. Take note: if you have that unfortunate gene that makes coriander taste like soap, warn them—it’s everywhere, much to Mr B’s chagrin but my delight. We order two of the summer specials, Crispy Potato Esquites and Hibiscus Glazed Wings to have with our drinks while we scan and devour the menu. Himself goes for a wittily named British brewed, Mexican inspired lager, Sir Veza while I’m intrigued by the Basil Mezcalita; it arrives in an innocent looking terracotta beaker but don’t be fooled, this baby packs a smoky Quiquiriqui Matatlan mezcal punch. We order several small plates along with a couple of mains, arriving as and when ready; first up are the wings, spiky, messy morsels with sweet overtones from the hibiscus glaze – these are lip-smacking, finger-licking gold. The Frijoles Crema – a black bean puree with crumbled cheese and sour cream, is savoury and unctuous though it desperately cries out for nachos to scoop it up. Having barely finished the wings, we make room for the Crispy Potato Esquites – Jersey Royals with a Latino makeover of charred sweetcorn salad dressed with a zesty, nippy jalapeño mayo. It’s a fab change from plain boiled spuds, though they could have been a tad crunchier. This dish, in my very humble opinion, is the star of the evening - Chipotle Glazed Aubergine - well-charred almost black, gorgeously smoky with hints of aniseed atop of a macadamia nut mole that, like tahini, perfectly elevates the aubergine. Spicing is spot on. If we had known better, we would have forgone the Slow-Cooked Beef Burrito. It is your typical stuffed tortilla albeit with well flavoured meat and the usual suspects of black beans, rice, cheese and salsa. On the other hand, the Sweet Potato Sunshine Bowl boasts over 30 plants (a mix of avocado, quinoa, black beans, baby spinach, cherry tomatoes, corn and bean salsa) and packed with that marmite herb, coriander, all tied together with a gloriously moreish agave and chipotle dressing. I love it but got a wrinkled-up nose from him. Puds are on the short side, but my ‘dessert tum’ insisted that it be fed the Chocolate and Pecan Cake. Served warm, with ancho sugar scattered across the plate like sweet glitter, it delivers a smoky chilli warmth balanced by a whisper of cinnamon and nutty crunchiness. Oh, and it comes with lashings-and- lashings of cream. What I love about Wahaca is the attention to detail, the authenticity of the dishes and the spices that capture the essence of Mexico. If you go, head for the small plates, the tacos, the entradas and the specials. Oh, and don’t forget, the cocktails might look virtuous but looks can be delightfully deceiving. Related content: Mexican | Bite Magazine Wahaca - 16 S St Andrew St. Edinburgh, EH2 2AU - Tel: 0131 564 3850 Mon – Wed, Sun: 12-9pm, Thurs – Sat 12-10pm

Neighbourgood Market is set to transform the Ross Bandstand into Neighbourgood Gardens this summer, bringing independent Scottish food and drink traders, Cold Town Brewery pours and daily live performances to Princes Street Gardens from 23 July to 31 August 2026. The organisers of Neighbourgood Market in Stockbridge have been awarded the Ross Bandstand in Princes Street Gardens by the City of Edinburgh Council for up to four years. Suitably called ‘Neighbourgood Gardens’, the operators from Stockbridge will be running the bandstand from the 23 July to the 31 August 2026. Following their similar concept in Stockbridge, Neighbourgood Gardens will feature independent, Scottish food and drink traders, as well as performances every day on the bandstand by visiting groups and artists through the festival period. Edinburgh's Cold Town Brewery is also supporting Neighbourgood Gardens, building on its successful partnership with the team at their original Stockbridge site. Named after Calton Hill — just a short walk from the new location — visitors to Neighbourgood Gardens will be able to enjoy a wide range from Cold Town Brewery’s award-winning beer portfolio, bringing a locally brewed Edinburgh beer offering to one of the city’s most iconic outdoor venues. Preston Mommsen of Neighbourgood Market said: “We're really excited to be awarded this iconic venue underneath Edinburgh Castle. Princes Street Gardens is a wonderful location and we are working hard with Cold Town Brewery to ensure we add to the overall offering of the gardens with local, Scottish food, drink and musical performances”. Margaret Graham, Culture and Communities Convenor at the City of Edinburgh Council said: “The Ross Bandstand and West Princes Street Gardens are among our most iconic cultural and historic public spaces, right in the heart of Edinburgh, and we’re eager that they continue to be enjoyed by residents and visitors alike. With a strong line-up of performances and a range of independent food and drink traders, Neighbourgood Gardens will be a welcome addition to the venue.” Irma Jansen of Cold Town Brewery said: “We're absolutely thrilled to be extending our partnership with the team behind Neighbourgood Market at this exciting new location, Neighbourgood Gardens. As an Edinburgh-based brewery, it’s fantastic to see Cold Town’s beers being served in such a landmark setting during one of Edinburgh’s busiest and most exciting times of the year”. Neighbourgood Gardens will be open 7 days per week, from 11am to 10pm. The venue will be hosting free to enter musical performances each day, Fringe finale shows, a youth music day in collaboration with charitable organisations, and much more to be announced. Follow Neighbourgood Gardens on Instagram for updates including announcements of live musical performances at the bandstand - @neighbourgoodgardens Local musical and arts groups interested in performing at the bandstand over the festival period are invited to email info@theneighbourgood.market for further details. For more information, go to theneighbourgoodmarket.com and coldtownbeer.com

The Auld Hundred has unveiled its own limited‑edition single malt: the Auld Dram. Created with Annandale Distillery and drawn from a six‑year bourbon cask, this 50% ABV release adds a new chapter to the Rose Street pub’s story – a relaxed, unpretentious dram designed to be shared, discussed and enjoyed in one of the city’s most characterful bars. The Auld Hundred on Rose Street is intertwined with the city’s past. Originally a mission hall in the 1700s – about the same age as the New Town itself – the building converted into a pub in the 1800s. It’s thought to be named after the street number (100) and the Old Hundredth, the tune of Psalm 23. It feels lived in. Like you’re joining a long line of Edinburgh residents over a pint, perhaps propped up against the stone brickwork, drink in hand. Today, we’re here not for a beer but for a spirit – The Auld Hundred has added their own single malt to their rather extensive collection of more than 100 whiskies. Aptly dubbed the Auld Dram, there are only 290 bottles available, produced with Annandale Distillery in Dumfries and Galloway, and matured for six years in an old bourbon cask. It’s 50% ABV, which “gives you something a bit easier to approach, especially in a bar setting, where people may not understand cask strength,” says John Coombes, marketing manager at Annandale. “It’s nice and light – sweet. There’s a bit of spice coming through from the wood in the bourbon.” “The idea of bottling our own whisky came from a lot of chance, meeting John from Annandale,” says whisky ambassador Chris Sloan. “I’ve also always wanted to serve something I believe in. If I have the confidence to sell it, hopefully, you’ll be able to drink it and enjoy it.” With only limited bottles available, the Auld Dram is created not as a mass-market product but as a distinctive, proudly Scottish addition for the bar. And, going through the tasting notes one Thursday evening after work, perhaps this is what it always feels like to come in for a whisky – despite the rather impressive number of options on offer, it’s unpretentious, a relaxed place where you’re free to ask questions, try new things. Conversations flow, the sounds of live music surrounds you, and this latest whisky adds to the bar’s history. We’ll be back for a whisky flight soon … Tasting notes – the Auld Dram Palate: wood spice, vanilla, biscuit, pepper, stone fruits and stewed apples Plus: sweet biscuity malt, buttery vanilla, golden syrup and cooked orchard fruits Finish: sweet malt and cooked fruits Photography by Esme Walsh/Signature Group The Auld Dram 100 Rose Street, Edinburgh EH2 2NN 0131 225 1809 Opening hours Monday to Thursday: 12pm to 12am Friday: 11:30am to 1am Saturday: 11am to 1am Sunday: 11am to 12am

Scotland’s most anticipated new restaurant of 2026 is on track to open the doors to its first guests on Wednesday 15th July. With just six weeks still to go until its official launch, Falls by Orry Shand in Aberdeenshire has already secured over 65 per cent of advance bookings for the first three months of trading from July until September. Advance online bookings opened on Monday 20th April and have been live for just over six weeks. People from across the region and as far as London, Edinburgh and Glasgow are already first in line to sample the menu. This is the first independent restaurant from Scotland’s former National Chef of the Year and BBC Great British Menu 2026 banquet winner, Orry Shand. Orry is taking over the former Falls of Feugh restaurant near Banchory. Inspired by its dramatic riverside location, the restaurant has now been renamed and will now be known as Falls by Orry Shand. Rooted in Royal Deeside, Falls by Orry Shand will celebrate local produce and the region’s distinctive character. A set multi course tasting menu of up to 12 to 15 servings will blend Scottish ingredients with Nordic inspiration and classic French cooking techniques. The restaurant has a maximum seating capacity of 30 with two sittings available each evening from Wednesday to Saturday. Orry said: “With just six weeks to go until we open the doors to our first guests, we’ve been overwhelmed by the fantastic response to the restaurant from the local community, as well as bookings from as far as London, Edinburgh and Glasgow. “Almost every Friday and Saturday night is already fully booked from July through to September, but we still have a limited number of tables still remaining on Wednesdays and Thursdays during the lighter summer evenings.” Falls by Orry Shand is located at Bridge of Feugh, near Banchory, which is around 20 miles from Aberdeen. The restaurant will be open for dinner four nights per week from Wednesday to Saturday from Wednesday 15thJuly 2026. Advance restaurant reservations are now open online. To make a reservation and to sign up for news and updates for Falls by Orry Shand, go to fallsbyos.com Follow Falls by Orry Shand on Instagram at www.instagram.com/fallsbyos

Choosing a bottle in a restaurant can feel daunting – but it doesn’t have to be. Diana Thompson from Wine Events Scotland speaks to three leading figures from Scotland’s restaurant scene to explore how they approach their wine lists, what they love to pour, and the shared philosophy that helps diners choose with confidence. Jason recommends trying Newton Johnson Falkirk Mourvèdre 2022. Jason Davidson - Restaurateur, Champany Inn How would you describe your wine list? “My parents founded Champany over 40 years ago to serve the best charcoal grilled steaks in the country,” Jason explains. “Our wine list has evolved to pair with our two specialities: beef and salmon.” It’s a list shaped by heritage, purpose and long-standing relationships. Name two wines you’d love people to try. Which dishes would you pair with them, and why? A standout is the Newton Johnson Falkirk Mourvèdre 2022. “It’s a must-try,” says Jason. “Paired with our charcoal grilled ribeye of Aberdeen Angus, it’s one of the best examples of Mourvèdre in the Cape – rich, yet fresh.” Equally iconic is Trimbach Gewürztraminer with Champany’s home-smoked salmon. “We’ve served this for 40 years. The wine’s rich texture and delicate acidity cut through the oiliness beautifully.” South Africa features strongly, reflecting family ties. “My father built great friendships there – relationships I’m proud to continue.” What advice would you give diners? “Talk to us. Don’t be afraid to ask – we love sharing our stories.” And keep it simple: “Match the weight of the wine with the weight of the dish.” Above all: “It’s just a glass of wine – it’s meant to be fun.” Anything else? Champany’s own-label wines, made with Simonsig and Newton Johnson, are central to the list: “Food-friendly, approachable, but with a serious side.” Mark recommends Chablis Premier Cru Fourchaume Mark Kerr - Owner & Certified Sommelier, The Canny Man’s How would you describe your wine list? “It’s safe and easy to navigate,” Mark says, “with a strong focus on classic regions and varietals - Burgundy, Bordeaux, Rioja.” It’s a reassuring list that leans into familiarity. Name two wines on your list you’d love people to try. One highlight is a Chablis Premier Cru Fourchaume from Domaine Fèvre. “Chablis often finds its feet at Premier Cru level - this one has lovely texture and roundness.” Another is a Cabernet Sauvignon from Stella Bella in Margaret River. “It’s a region that consistently delivers quality. This producer takes a low-intervention, organic approach.” Which dishes would you pair with these wines, and why? “Chablis with oysters is a classic for a reason,” Mark explains. “The high acidity and salinity of the wine work perfectly with the oysters.” For the Cabernet, it’s all about beef. “The bold tannins and structure need that powerful flavour - it’s a classic pairing.” What two pieces of advice would you give diners when choosing a wine from your list? Anything else you’d like to say about your wine list? “Our list is focused on classics, but there’s still plenty to explore beyond those regions.” His advice? Trust the team. “Most of our staff have completed WSET Level 2, with some at Level 3. They know the list well - lean on that knowledge.” Glen says Château Simone Blanc 2022 stands out Glen Montgomery - Sommelier & Co-owner, eòrna How would you describe your wine list? “I’d call it a ‘greatest hits’ of my nearly 20 years in the industry,” Glen says. “There are producers I’ve worked with for years, alongside lesser-known regions I love.” It’s a thoughtful mix of familiar and quietly intriguing. Name two wines you’d love people to try. Which dishes would you pair with them, and why?Château Simone Blanc 2022 stands out. “I first came across it years ago and had no idea what it was,” he admits. “It’s from a tiny Provençal appellation with centuries of history – completely unique and incredibly age-worthy.” Glen pairs it with red mullet, asparagus and saffron butter: “It has the weight for the sauce but stays elegant.” He also champions a Loire Valley Cabernet Franc from Frédéric Mabileau. “An underrated grape from an underrated region offering fantastic value.” He suggests duck breast: “Bright bramble fruit, a savoury edge and fine tannins – perfect for duck, but too delicate for heavier meats.” What advice would you give diners? “When I ask what you like, don’t tell me what you don’t like!” he laughs.More practically: “Tell your sommelier the style you enjoy and give a budget. That’s the dream.” Anything else? “I’m rooted in Old World classics,” Glen says, “but ultimately I want to serve wines that are proven, elegant and – most importantly – delicious.” Three Sommeliers, One Shared Philosophy Across three very different lists, one message comes through clearly: wine should never feel intimidating. Whether rooted in heritage, classic regions or personal discovery, each approach is designed to guide rather than overwhelm. The common thread? Conversation. Talk to the team, share what you enjoy, and trust their expertise. Do that, and choosing wine becomes what it should always be – an enjoyable part of the experience. Cheers!

A first‑anniversary dinner that proved tasting menus are far from dead — Cardinal delivered charm, confidence and some of the most thoughtful pairings to be had in Edinburgh For our first wedding anniversary, we treated ourselves to the tasting menu at Cardinal. We'd loved Heron and were keen to try Tomás Gormley's latest venture. As we arrived, Maribou State drifted over the speakers, a band we'd chosen for our wedding music, and we knew we were in the right place. At £89 for the food and £55 for wine pairing, it certainly wasn't a Frugal Foodie night out, but compared to what you get elsewhere, we thought this was reasonable for the standard of offering. I always love to get the paired wines if I can, as it can really enhance the food, but you can also discover pairings and wineries you would never have found on your own. We also splurged on the additional lobster course for £20, as we were celebrating, but resisted the £20 paired Champagne – it's not our Golden anniversary after all! While many on the food scene are suggesting that the tasting menu is dead, I’m a big fan and hope they stick around, mainly because I get to try everything and I don’t have to make any decisions – it does make for a relaxing night when every choice is made for you, especially when you can trust the chooser. Gormley and his staff didn't let us down – every dish was a hit, from the Smoked Cod Roe 'snack' at the start to the Financier with Apricot and Blackcurrant Leaf Ice Cream for dessert. We were particularly impressed by the seasonal first dish, Asparagus with Almond, Lemon and Grape – picking up on the almond, this was expertly paired with an Andalucian Palomino wine – and the Sea Trout Agnolotti with Sorrel, bringing memories of a similar dish in Rome made with nettle. Cardinal also offers a new £25 market menu for lunch on Thursday, Friday and Saturday – which sounds like an absolute steal – and a three-course set menu for £55 at weekday dinner and at early dinner on weekends before 6pm. Heron was awarded a Michelin star after our visit back in 2022 and I wouldn’t be surprised if we convey similar good luck on Cardinal – I’d recommend getting down there before the prices go up! Cardinal Restaurant Ltd.14 Eyre Place, Edinburgh EH3 5EP

A brand-new national cookery competition is set to take Scotland by storm, shining a spotlight on the country’s exceptional chefs and world-class produce. Tartan Pantry, the brainchild of multi award-winning chef Fraser Cameron and respected culinary personality Jacky Moss, will bring together rising stars and established talent from across Scotland in a celebration of the nation’s rich food heritage and innovative modern cuisine. Open to professional chefs with a minimum of two years’ experience who live and work in Scotland, the competition has been created to showcase culinary excellence while championing local growers and producers to a wider audience. Competitors will be invited to submit a two-course fine dining menu as their entry, demonstrating their creativity, technical skill, and understanding of how premium Scottish ingredients work together on the plate. Those selected for the Final will then face an exciting twist. Finalists will be challenged to create a new two-course menu using a specially curated “Tartan Pantry” of ingredients, revealed to them at short notice. Pre-selection judges The format is designed to test chefs’ ability to think on their feet and perform under pressure while delivering plates of exceptional food. The competition will culminate in a high-profile Final on 11 September hosted by West Lothian College and held in conjunction with Scotland’s Food and Drink Month celebrations. In a unique collaboration, hospitality students from the College will act as sous chefs to the finalists, paired with chefs on the day to offer invaluable insight into working in a fast- paced professional kitchen environment. Jacky Moss said: “Fraser and I have known each other for a while and have long wanted to create something exciting together. We've been delighted by the interest shown by the industry and are so grateful for the kindness and encouragement we've received. We’re thrilled to have our esteemed judging panel on board led by the superlative Willie McCurrach OBE, and the support of these culinary legends means a great deal. Bringing a fine selection of Scottish produce into the spotlight is incredibly important to us, and we can’t wait to see what the competitors will create.” Finals judges Prizes WINNER - A Stage and private tour of the gardens and facilities at Carlowrie Castle in Edinburgh with Chef David Millar, a voucher from the suppliers of their hero items, Dinner for 2 and cash incentive RUNNER UP - A Stage at The Globe Inn in Dumfries with Chef Fraser Cameron, a voucher from the suppliers of their hero items and cash incentive Entries open on 1 June, with further details, rules and prize information available at: Important Dates Competition opens - June 1stCompetition closes - August 31st Finalists advised - September 7thFinal takes place - September 11th Jacky Moss will also be available throughout the process to provide guidance and answer questions from prospective entrants.

A look at how Scotland’s slice scene is evolving — from street‑food roots to Flùr’s modern take inside Bonnie & Wild. Street food remains one of the fastest‑growing forces in casual dining, driven by demand for affordable, high‑quality dishes that fit modern, on‑the‑move lifestyles. Food you can grab between the jigsaw pieces of daily life — whether that’s a streetside bao bun or a fold‑and‑go slice of Margherita. Pizza is a major player in this space. The global street‑pizza market is now estimated at $150–280 billion, with steady growth predicted. Affordability is central to its success: slice shops typically sell for £3.50–£4.50, a sweet spot for both cost‑of‑living‑squeezed diners and margin‑minded operators. Across Scotland, more businesses are embracing the 18‑inch, sold‑by‑the‑slice format, creating a growing ecosystem of slice spots from Civerinos Slice to Sears and now Flùr Slice Bar & Pasta Bar. Food halls and market spaces have accelerated the trend, offering high footfall and low‑risk environments where slices naturally thrive. The slice itself has deep roots. According to Wikipedia, Lombardi’s (1905) is widely credited as the first licensed U.S. pizzeria, selling whole pies for five cents. Many customers couldn’t afford a full pizza, so they paid for a slice proportional to what they could spare — wrapped in paper and string. In Scotland, pizza arrived with Italian immigrants, and in 1965 Peter Boizot founded Pizza Express, bringing an oven from Naples and introducing authentic thin‑crust pizza to London. That moment sparked everything from chains to takeaways to supermarket frozen aisles. Then came the artisan new wave — and, the latest iteration, slice shops, with their focus on fermented dough and premium ingredient toppings. Flùr brings together founder Ivan Stein’s (The Gannet) vision and Anthony Falco’s global pizza expertise. Falco has helped shape Flùr’s long‑fermented, Scottish‑milled dough and New York–style approach. The result is a slice offering that blends international technique with local ingredients, delivered in a fast‑casual format inside Bonnie & Wild. I visited with my Italian friend Eleonora, and we ordered four slices from the minimal menu (good for reducing food waste). We praised the signature crispiness and enjoyed the buzzy vibe and friendly pizzaioli. The tomato sugo leaned a little acidic for us. I loved the Nduja and Honey with its nuggets of fiery sausage, sweetness and smoke. We also tried the Pasta Arrabbiata — the pasta was slightly overcooked, but the sauce was simple, gently fiery, and excellent with a “tennis ball” of oozy burrata on the side. the carbonara also needs checking in out in the future. Bonnie & Wild has its own charm whatever the weather, and Flùr is a strong addition to the line-up. With pasta around £12, burrata at just £6 (when we visited) and slices topping out at £4.50, you can pop in for something tasty and filling without breaking the bank. From the slice’s humble origins to modern life “Tutto cambia perché nulla cambi.” Related content - check out more pizza content and pizza hotspots here Bonnie & Wild - St James Quarter (Level 4) 415-417 St James Crescent, Edinburgh, EH1 3AE Open daily from 9am

Duck & Waffle Edinburgh is set to transport guests to the heart of Havana with the launch of the Eminente Terrace, a Cuban-inspired rooftop retreat created in partnership with Eminente rum. Set on the fourth floor of St James Quarter, the terrace offers views across Edinburgh’s historic skyline. It centres around a textured wild wall - a mix of tropical foliage and delicate, dried flowers, complete with a raffia Eminente sign - creating the perfect backdrop for photos. Other carefully considered details—from wicker baskets styled with Eminente scarves to glowing lanterns, branded cushions, and vintage luggage—add warmth and character to the space. At the heart of the experience is a bespoke cocktail menu celebrating Eminente’s Cuban heritage, layered with warmth, depth, and subtle tropical notes perfectly matched to the atmosphere of long summer evenings, date nights, and sunny drinks with friends. Cocktail highlights include Velvet Vice, Buenavista Social, and Midnight in Havana, which is exclusively served in croc-embossed Eminente glasses. Alexander Winter, General Manager at Duck & Waffle Edinburgh, said: “Spring-summer in Edinburgh doesn’t always promise sunshine, so we wanted to create a terrace that feels like pure golden hour, whatever the weather, full of soul. The Eminente Terrace is warm, relaxed, and the perfect place to unwind and connect." EMINENTE TERRACE COCKTAIL MENU BUENAVISTA SOCIAL Eminente Ámbar Claro / Allspice / bubbles / peach / pineapple / lime Served up. Bright, breezy, and tropical. THE AMBAR RIOT Eminente Ámbar Claro / Amontillado / Angostura bitters / cognac / banana / dark cacao / lime. Served over crushed ice. Ripe, rowdy, and dangerously smooth. SANTIAGO FIZZ Eminente Ámbar Claro / Aperol / Angostura bitters / passionfruit / lime / soda / strawberry dust. Served long over ice. Bright, cheeky, and impeccably put together. VELVET VICE Eminente Reserva 7 Year Old / Belvedere Dirty Brew / vanilla liqueur / orgeat syrup / dark cacao / cold brew / cream / nutmeg Served long with a cream float. Velvety, decadent, and unapologetically refined. MIDNIGHT IN HAVANA Eminente Reserva 7 Year Old / Angostura bitters / pineapple & ginger cordial Served short over ice. Lively, layered, and fiery fresh. The Eminente Terrace at Duck & Waffle Edinburgh is now open. Reservations can be made via the website at https://duckandwaffle.com/edinburgh/reservations/

Bite Exclusives cuts straight through the hype and takes you to the places in Edinburgh that actually deliver — the spots that won’t fleece you, bore you, or waste a night out. Real flavour, real value, no mystery bills, no sad beige food. Just the restaurants and bars we’ve eaten in and would send our pals to without blinking. This is the first drop. More are coming — and they’ll only get better. Pinky promise. More info on all here Tanpin Tasting Night at Harajuku Kitchen Every Thursday · Arrive 5pm–7:15pm · £21.95 Harajuku Kitchen invites Bite readers to explore Tanpin — its signature small‑plate menu — through a curated trio of dishes for £21.95. Choose from crisp kara‑age, hand‑folded gyoza, glossy miso aubergine, takoyaki, chilled seaweed salads and more. A relaxed, elegant way to experience one of Edinburgh’s most beloved Japanese kitchens. Celestia — A Modern Indian Dining Experience Monday–Thursday · 6pm–7.30pm · £29.95 Celestia has become one of Edinburgh’s most quietly dazzling new restaurants — modern Indian cooking with depth, elegance and a confident sense of style. For Bite readers, the team has created a £29.95 curated dining experience, available Monday to Thursday. Your menu includes: Chutneys & Poppadoms · Starter (excl. seafood appetisers) · Main (excl. Clay Oven dishes) · Rice · Naan. A beautifully balanced way to experience Celestia’s signature flavours. All You Need Is Rhône — Walk‑Around Tasting Sunday 31 May · 2pm–5pm £29 per person bring a friend for £10 An afternoon devoted to the Rhône Valley inside the Royal Edinburgh Military Tattoo HQ — a setting as striking as the wines themselves. Wander through the region’s full spectrum: chilled summer whites, generous fruit‑forward reds, and structured Crus that reward time and attention. Two themed zones — Sustainability and Chilled Rhône Wines — add depth and discovery. A refined, immersive tasting for those who love wine with story and structure. Foodies Festival Edinburgh — Bite Platinum Experience Friday 8 August · Saturday 9 August · Sunday 10 August Platinum Tickets: £50 per pair (normally £98) Foodies Festival returns to Inverleith Park with its most impressive Edinburgh line-up yet — MasterChef champions, Great British Menu stars, leading Scottish chefs and a full music stage featuring Scouting For Girls, Gareth Gates’ Boyband in the Park and the Symphonic Ibiza Orchestra. Fast‑track entry · VIP Lounge · Meet & greet · Reserved theatre seating · Goodie bag · Music Stage access · Digital show guide. Only 4 pairs per day are available. Tickets for Saturday & Sunday here Fizz Feast — Scotland’s Sparkling Event of the Year Friday 27 November 2026 · 7pm–9pm Saturday 28 November 2026 · Noon–3pm & 4pm–7pm The Edinburgh Academy A celebration of Champagne, Prosecco, English sparkling and global fizz — poured by the producers who craft them. Two elegant halls, hundreds of wines, and a showcase of Scotland’s finest artisan makers: cheeses, chocolates, charcuterie, breads, oils and more. A luminous way to begin the festive season. Tickets for 28th November here