As the trend for grazing on small plates continues this newly-opened Rose Street Italian is one of the latest to join the line-up. Stuffy multi-course fine dining is so passé, no-one wants to feel like Brendan Fraser in The Whale come the end of a meal. Ordering a variety of plates for sharing is the new social way of eating out. At Assaggini most plates are priced around £9 and three or four for two people is recommended. The cucina's 'socials' explain, this means you can try more of your favourite meals all at once. Dishes are pizza and pasta based although we start our evening with Croquettes and a spicy dip. My companion Di observes croquettes are more Spanish than Italian. It’s a good point however, I haven't declined a croquette ever so we dive in. Unfortunately, they underwhelm being all potato, no Bechamel and a perfunctory injection of mozzarella. The pizza and pasta plates we sample are better. First up is simple pizza. Di comments that she prefers a thin, crispy base but I am getting quite used to the blistered puffy ones. Paccheri in a mascarpone and 'nduja sauce lands next and is rich and robust. The pasta is al dente to the minute i.e. 30 seconds less and it would be undercooked but I love my pasta firm and never flabby. Thick sauce clings to the Pacherri like a politician to their pension while a glass of crimson Primitivo complements the spicy warmth of the sugo. Seafood spaghetti with chilli, garlic and white wine is lighter and tastes better than it looks. That is until we notice a prawn that has not been deveined. A black spot for an otherwise good dish. Presentation however, could improve all round. There is a Spritz menu which may appeal when the sun decides to shine. As with the cocktails and glasses of vino they are priced around £9 and the serves mostly involve Campari, Aperol, and Prosecco. The bar staff look like they can shake and stir with the best of them so I look forward to sampling a White Negroni - gin, Lillet Blanc, vermouth or suze. Sex on the Beach is not for me. Buy discounted tickets for Foodies Festival here I would have liked to have tried some sides like truffle or 'nduja fries, Parma Ham or Burrata not to mention desserts (Tiramisu, Cannoli, Affogato) but we run out of time. Assaggini is a bit hit and miss on the night we visit. It is on the earthy rather than the refined side of Italian cuisine but if pasta and wine are your bag it has promise. A plate of Carbonara, Gnocchi, Fettuccine et al for a pocket-friendly price in the city centre guarantees further investigation. 66 Rose St, Edinburgh EH2 2NN - 0131 603 0090 Open -

Recently I went to Dynamic Earth with my mum and dad. Dynamic Earth is in Edinburgh city and is a place that you go to learn about space and the earth. Driving to the city is very slow and we had to stop at a million traffic lights which was annoying. Once we arrived we parked underground at Dynamic Earth’s car park and took the elevator up to the main entrance. The main entrance looks like a giant tent and is very bright. We saw a giant globe of the earth that was hanging from the roof. The sign said it’s called Gaia which is by an artist called Luke Jerram. It’s made from pictures from NASA and is 1.8 million times smaller than the real earth. It reminded me of a giant beach ball. We got our tickets from the desk and then went down the stairs to the exhibition. The stairs are very steep and lots of people were sitting on the steps so I had to be careful. The first room was about geology and rocks. My dad liked this room more than I did, it just looked like lots of rocks to me. In the next room we had to enter a Time Machine which kind of looked like an elevator. The Time Machine took us back to before the beginning of time and the Big Bang. It was like being on a spaceship and it was funny because the floor started shaking which gave dad a fright. We went through lots of different rooms which taught about the different stages of how the earth formed, like the earth's plates, volcanos, oceans and different types of life. There were lots of things to do and play with which was fun. One of my favourite rooms was the one that had a real iceberg in it. You are allowed to touch it and it’s very cold and wet. When we finished going through all the rooms we then went to the Food Chain Café to get lunch before going to watch the planetarium show. For lunch I ordered nachos but without guacamole and salsa because I don’t like them, a piece of carrot cake and an iced caramel latte. Mum had a mozzarella and tomato panini, loaded fries, a salted caramel muffin and a vanilla latte and dad had a chicken burger and chips with a cup of tea. The nachos were really messy and sloppy but very good. The cheese was a nacho cheese sauce which I haven’t had before and tastes kind of like melted cheese slices. My favourite part of lunch was my slice of carrot cake. It was very sweet and had white icing with a carrot on top. Mum was too slow at eating so I had a few bites of her muffin too. I didn’t taste the caramel in the muffin but it was still very good. After lunch we went to see The Guardians show at the planetarium. It was very fun. The show was about microbiomes and how fossil fuels are hurting the planet. It had lots of tips on how to help the planet by recycling plastics so they won’t go in the oceans. Dad fell asleep during the show and was snoring which was really funny. Dynamic earth was a really good day out. I had lots of fun with my family and I learnt lots of cool facts about space and the earth and we had a great lunch at the café (E Gibb). Dynamic Earth, Holyrood Rd, Edinburgh EH8 8AS, 0131 550 7800

Stuart Ralston burst onto Edinburgh’s hospitality scene in 2014 with his groundbreaking 'neo-bistro' Aizle. Fresh from a stint in New York, Stuart did the cooking while Krystal Goff curated the drinks and the surprise tasting menu put produce centre stage. Several years later Aizle is resident in the Kimpton Charlotte Square Hotel, Noto has opened in Thistle Street and Stuart's latest venture is Tipo in Hanover Street. Named after the ‘00’ flour, Tipo specialises in small plates inspired by the flavours of boot-shaped Italy. Vivian is my plus one when we visit for a preview of the menu. The room is Scandi, stripped back, walls are white and fuss minimal. It reminds me of the first home of Aizle in St Leonards. Vivian and I are seated by a window overlooking the street and presented with a list of the dishes we are going to try. First up is the fluffiest sourdough focaccia ever; it’s like eating savoury cake. Then we have Lamb Fritte, gamey, coated, fried bites each topped with a silver anchovy; a classic pairing of intensely flavoured ingredients presented in a new way. Richness comes from both the meat and some mayo while a deep emerald pool of chive oil lends colour and perfume. Next comes a dish I have never tasted before. A surprisingly light Zeppole with Pecorino. Zeppole are fried churros-shaped pastries with soft potato filling. Slender discs of Octopus Carpaccio are delicate albeit with distinguishable flavour. It’s a revelation to eat the mollusk this way as opposed to the rustic chunky usual serve. Here however, the hot Romesco, while great in itself, overpowers the other elements on the plate. Duck Liver Parfait is thickly whipped and served with scorched walnut nuggets. It is followed by two pasta dishes. First ribbons of Pappardelle with crab, chilli and parsley all finely chopped and sensitively balanced. I might point out here that we are drinking Ilatium Morini Le Calle, Soave, 2021; liquid Spring in a glass, the fresh fruity flavours are versatile, cutting through the parfait but complementing the pasta. Perhaps not perfect for our next dish though, Paccheri in Vodka Sauce. Our Italian waitress informs us that Paccheri means ‘slap’ in Italian and the dish is indeed a large slap of hearty pasta tubes slathered in tomato sugo. Nice to have a pasta that is allowed to shine and not drowned in Parmesan (much as I like cheese). Although the dishes are billed as ‘small plates’ and we are sharing, the jeans are straining. However, a warm chocolate cake with a layer of sabayon still slips down as does vanilla soft serve with cherry. (S. Wilson) Tipo - 110 hanover Street, Edinburgh EH2 1DR - 0131 226 4545 Open - seven days 1202.30pm and 5.30pm-9pm.

'A World of Imagination’ invites guests on an immersive culinary experience. From the 22nd of May Six by Nico is inviting guests to his whimsical new world where nothing is as it seems with his new six course tasting menu: A World of Imagination. Transporting guests back to a nostalgic childhood, Chef Nico Simeone and team have created an experience where each dish plays in the theme of games, sayings and nursery rhymes. Highlights include Heads Or Tails - Pork Jowl, Sweet & Sour Gherkin & Jalapeno, OxTail, Cep Mushroom & Wild Garlic An Apple A Day - Liver Parfait, Burnt Granny Smith Apple, Sherry & Shallot Smoke & Mirrors - Smoked Hasselback Potato, Aged Cheddar Royale, Barbecue Leek, Bonito Beure Blanc Nico Royale - Crispy Coley, Smoked Tomato Compote, Saffron Emulsion, Black Sesame & Braised Gem What Came First, The Chicken Or The Egg - Breast Of Chicken, Egg Yolk Cacio É Pepe, Crispy Leg, Pickled Celeriac & Roast Chicken Cafe Au Lait Baa Baa - Black Rum Baba, Perthshire Blackberries, Cassis & Yoghurt Ice Cream & “Sheeps Wool” Candy Floss Andy Temple, Chief Creative Officer at Six by Nico Restaurants said: "At Six by Nico, releasing an innovative new menu is not just about introducing new dishes, it's about inviting our guests on a culinary journey that stimulates their senses, challenges their palates, and leaves a lasting impression on their memories. We’re so excited to invite everyone into our very own world of imagination.” The menu is priced at £39 per person at restaurants across Edinburgh, Glasgow and Aberdeen with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £30 at each restaurant. As always, there is a vegetarian alternative available for every course. Six By Nico have also recently introduced the option to experience the full menu, vegan or vegetarian – with tasty alternatives including Nico Royale - Crispy Halloumi, Smoked Tomato Compote, Saffron Emulsion, Black Sesame and Braised Gem. Diners can book a table now to discover the wonderfully whimsical ‘A World of Imagination’ food experience, which will run for six weeks from May 22nd – 2nd July, from noon to night. Bookings are now open for all restaurant locations (Aberdeen, Belfast, Dublin, Edinburgh, Glasgow, London Fitzrovia, London Canary Wharf and Manchester) and can also be made online here: www.sixbynico.co.uk

Multi-award-winning distillery, Glen Scotia has unveiled its 2023 Festival release – a limited-edition bottling to mark the Campbeltown Malts Festival (23-24th May 2023), the yearly event hosted in the distillery’s hometown to celebrate the region’s rich history. Taste In keeping with its tradition of bold innovative styles and flavours for this annual global release, this year’s 11-Year-Old lightly peated single malt has been finished for 12 months in white port casks. It is brimming with bright spiced stone fruit flavours, fragrant prune and fig notes, and a sandalwood spice, all intertwined with a distinctly-Campbeltown soft smoke and sea salt. Online experience In a first for Glen Scotia, the packaging of the latest release will be embossed with a bespoke QR code giving those unable to make the trip to the ‘Victorian Whisky Capital’ a chance to transport themselves into the heart of the distillery for a unique new digital experience, the Glen Scotia Whisky Experiment. Led by award-winning spirits writer, TV presenter, and OurWhisky Founder, Becky Paskin, the virtual video experiment, shot in the dunnage warehouse and around the town, takes viewers on a sensory exploration, intentionally manipulating sight, colour, and sound, as Becky guides audiences to pour a dram and consider how its flavour is influenced by visuals and music in the experience. People She is joined by Glen Scotia master distiller and distillery manager, Iain McAlister, as the pair take a walk through the distinctive Campbeltown landscape. The region, which is characterised by its climate, nature, and location to the sea, is a deeply sensorial spot, defined by the elements, which also play an important role in its whisky-making. The project follows Becky and Iain’s Whisky Experiment in-person at last year’s Malts Festival, as Glen Scotia continues to seek new ways to bring Campbeltown to audiences around the world. Made by the experts behind Scotland’s ‘Distillery of the Year 2021’, this 2023 limited-edition release is another remarkable bottling that stays true to the classic Campbeltown character, while offering something intriguing and bold in its unique flavour profile. Available to purchase online and in specialist retailers around the world, the 70cl bottle (54.7% ABV) retails at £65. Iain McAlister, Glen Scotia master distiller and distillery manager, said: “As our fanbase continues to grow around the world, we wanted to find a way to give those who might not be able to join us at the Malts Festival this year a rich experience of our home. The Whisky Experiment is just that, and provides a fascinating approach to whisky tasting, as Becky encourages us to reconsider what’s in our glass again and again, as the environment transforms in front of us. I love that it can be done time and time again with any Glen Scotia dram, wherever you are in the world. “This year’s Festival Release is another superb, limited-edition that showcases the scope of what Glen Scotia can offer; the white port cask finish provides something interesting and different for us, while still maintaining that wonderful fruity, robust, and subtly saline Campbeltown signature profile.” Becky Paskin added: “We had such a brilliant time at last year’s Festival bringing to life the sights and sounds of Campbeltown through the medium of whisky, and we wanted to share this wonderful, sensorial experience with everyone. “The idea behind the Glen Scotia Whisky Experiment is guided by the way our sense of taste is dictated by the environment we’re in; so, what we taste in our glass will be affected by our setting, and Campbeltown is a fantastic place to recreate. “This is a chance to rip up the rule book on traditional whisky tasting notes, have an open mind, and find new possibilities, which is the most exciting part – drams can be completely re-imagined.” The Campbeltown Malts Festival is a celebration of the region once known as the ‘Victorian Whisky Capital of the World’ due to its illustrious past and the role whisky-making has played in the town for over 200 years.  It celebrates the exceptional whisky-production capabilities of Scotland’s smallest whisky-making region through a series of events and tastings that explore Glen Scotia’s award-winning portfolio. For further information on this year’s event, visit: www.glenscotia.com/pages/whisky-festival Tasting notes: Nose: warming spiced stone fruit, stewed white peach and cloves with a fresh lemongrass and a slight mineral element Palette: Molasses, caramel sweetness with prune and fig notes, a waxed wood and sandalwood spice Finish: Fills the mouth with a long fragrant finish

It’s no secret. Not any more. There’s a new gin on the Edinburgh scene: pear blossom and lime from one of this writer’s favourite distilleries, The Secret Garden. The concept behind the distillery is to combine herbology with the drinks industry. The idea of “seed to sip” is a running theme – take, for example, the fact that there are more than 600 varieties of botanicals in the garden. These are all grown naturally, as Daniel Cunningham, head of sales at The Secret Garden, is keen to point out. “There are no chemicals in the growing process, just sun, seeds and soil,” he says, before pausing. “And showers, as you can see,” smiling slightly and raising an arm to The Pear Tree’s window (we’ll come to the choice of location in a sec). Only 70% of the botanicals are harvested, which is all done by hand. “We’re trying to promote a healthy biodiversity,” says Daniel. By foraging too much, it would deprive insects, bees and other wildlife of their habitat, which, ultimately, would be counterintuitive. “This is our way of giving back, you know? As gardeners, we take a lot from the earth, so it’s really important to find that balance.” The botanicals are then dried slowly to lock in the flavours. Once ready, about 12 hours later, it’s ready to distil – nothing artificial in sight. “It’s really important that what comes out is also natural,” says Daniel. And it shows in this new gin’s flavours of pear blossoms and lime, along with the thread of juniper berries, lemon peel and tropical fruit. Buy discounted tickets to Edinburgh Uncorked with Oz Clarke here Now, to The Pear Tree. Just outside the venue are two 170-year-old – you guessed it – pear trees. And The Secret Garden has harvested blossoms from these trees to create their gin, launched just in time for summer (we do use that word lightly though!). The Pear Tree serves a single shot with lime juice (12.5ml), elderflower syrup (12.5ml) and 75ml of soda (this’ll be in May only, just so you know – the limited-edition gin is available online otherwise). But how you drink it is entirely up to you. All we can say is, if you’re a gin fan, it’s a must. The Secret Garden Distillery 0131 285 6833 info@secretgardendistillery.co.uk secretgardendistillery.co.uk 30A Old Pentland Road, Damhead, Lothianburn, EH10 7EA Opening hours Monday to Sunday: 10am to 4pm

The Guild of Fine Food are pleased to announce that the World Cheese Awards 2023 will be held at Trondheim Spektrum, Trondheim, Norway, from Thursday 26 to Saturday 28 October 2023. Key dates for the 2023 World Cheese Awards are as follows: Open for entry: 5 June 2023 Closed for entry: 8 September 2023 Cheeses staged: 26 October ​​​​ Judges arrive: 26 October Judging: 27 October​​​​ Cheese, food & drink tours: 27 & 28 October Results available: 29 October. John Farrand, managing director of the Guild of Fine Food, organisers of the competition, says: “We’re delighted to be working with the city of Trondheim and our Norwegian partners to bring the 2023 World Cheese Awards to Norway this October.” “There’s more to Trondheim than its venerated Cathedral. Hailed as a destination that champions local and seasonal produce, with a rich cheese culture, we are excited to introduce the World Cheese Awards community to this region of Norway. We cannot wait to see our panel of international cheese experts, alongside cheese entries from around the world, in this impressive city later this year.” Farrand concludes. This will be the 35th year of the World Cheese Awards, the largest ‘cheese only’ event of its kind. Last year, the competition held in Newport, Wales, saw a record-breaking 4,434 cheeses arrive from around the world by boat, truck, train, and plane. A judging team made up of 250 technical experts, graders, buyers, retailers, and food writers, tasted and reviewed all the cheeses in just one day. A super jury of 16 judges then came together to judge the World Champion Cheese. How the judging works: Working in teams of two or three, the judges identify any cheeses worthy of a gold, silver, or bronze award. They look at the rind and the body of the cheese, its colour, texture, consistency and, most importantly, its taste. Each team then nominates one exceptional cheese as the Super Gold from their table. Buy discounted tickets for Foodies Festival here These exceptional cheeses are identified as the best in the world and go on to be judged a second time by a Super Jury made up of 16 internationally recognised experts, who each select one cheese to champion in the final round of judging. The Super Jury, coming together to represent all four corners of the globe, then debate the final cheeses in front of a live consumer and trade audience, before choosing the World Champion Cheese live on WCA TV, with cheese lovers and enthusiasts from around the globe tuning in to watch the event unfold. In addition to the Bronze, Silver, Gold and Super Gold prizes, there are country and cheese specific trophies. The World Cheese Awards 2023 is sponsored by The Fine Cheese Co, Le Gruyère AOP, Parmigiano Reggiano, Hâute Fromagerie, Bertsch Foodtech GmbH, Barbers, and The USA Cheese Guild. The World Cheese Awards 2023 trophy sponsors will include Agri Expo, Ardis Group, Atalanta Plaza, Forever Cheese, Lacteo Network, Specialist Cheesemakers Association, Rupp AG, Somerdale, and Snowdonia Cheese Company. For all producers wishing to enter, the awards will open for entry on Monday 5 June 2023. 2023 Entry Prices Company turnover: less than £1m | £54 per product (+VAT) Company turnover: £1m - £5m | £62 per product (+VAT) Company turnover: more than £5m | £79 per product (+VAT)

It's 60 years since the iconic restaurant, Hendersons, opened at 94 Hanover Street. Now, in 2023, it still serves a menu of 100% vegetarian, vegan and plant-based food made from scratch. A series of exciting events will run this summer to commemorate this milestone . Janet and Mac Henderson first opened the Hendersons Shop in 1962, and a basement restaurant opened in ‘63. Here you could find vibrant veg-laden plates being served to people from all walks of life, from counterculture hippies to the affluent new town clientele, in simple surroundings with only fruit boxes for seats. The restaurant was frequented by celebrities such as Tilda Swinton, Woody Harrelson, Sir Ian McKellen, and Dylan Moran to name but a few. But in 2020, due to the pandemic, the Hanover Street site closed its doors, seemingly for good. Edinburgh was aghast, but luckily Hendersons has managed to return in a new location, with an updated version of the well-loved blueprint. Grandson of its founders, Barrie Henderson (38), organised a reboot in the space previously occupied by The Apartment. Headed up in the kitchen by Paul Kane (formerly Hendersons Vegan) and James Porteous (formerly Wedgwood and the New Chapter), their team of talented chefs, along with the front of house led by Laura Dall’Era (who formerly managed the Salad Table before it closed), have created a wealth of new dishes, cocktails and exciting things for you to try, sourcing nutritious ingredients to enjoy in sustainable organic surroundings. By £15 ticket for Foodies Festival here The décor for the new restaurant was created by florists Gloam and Edinburgh design firm Four By Two, who recently were involved in designing the new Virgin Hotel. Dried barley, hops, wheat and heather adorns the ceiling space in a dramatic visual display. Hendersons is passionate about sustainability and avoiding plastics returning all their packaging to their fruit and veg suppliers doing their bit towards a circular economy. The back garden of the restaurant is also used for composting food waste, growing herbs, edible flowers and some vegetables, as well as a beautiful fig tree. This summer, the Hendersons team wants to say thank you to all their customers by inviting everyone to a series of fun events to bring people together, enjoying the special food and atmosphere. Among others, there will be an introduction to foraging in collaboration with Coeur Sauvage (award-winning foragers), a wine tasting event lead by Alliance Wine who specialise in sustainable wines, a barbecue in their back garden, charity fundraising and by popular demand, the return of some of the amazing musicians that played at the old restaurant for some special live music evenings in the restaurant. Barrie says: “We are really excited to get together with everyone to celebrate this milestone, as we look forward to the future, to develop and grow. It’s never been more important than now to make sustainable food choices and we hope you will join us soon.”

IT’S CRUNCH TIME for a popular crisp maker as it unveils its brand new packaging and prepares to hit supermarket shelves next month. Taylors Snacks will launch the ‘Taylors’ brand on its crisps and popcorn ranges, replacing the Mackie’s of Scotland branded bags, while the award-winning products within will remain the same. The move follows last year’s buy-out by the Taylor family, of the joint venture established between the Taylor and Mackie family businesses in 2009. The families launched what is now Scotland’s biggest crisp brand, made on the Taylors’ Perthshire-based farm. The firm is hoping the new-look products won’t be the only thing that packs a punch, with Taylors Snacks investing six figures into an extensive media campaign which will showcase the product across Scottish TV and radio for the first time. Inspired by the family’s roots, the new branding is bright and modern, with a distinctively Scottish thistle heading up the Taylors colourful new brand logo. James Taylor, Managing Director at Taylors Snacks believes Mackie’s Crisps customers will be immediately reassured – as they will still be able to find their favourite type of crisps. He said: “Showcasing our new image is a massive milestone for us at Taylors Snacks. In what has been months of work behind the scenes, we’re incredibly proud of the fresh look that represents the Taylors brand, our products and the journey. “Having a family culture is key to what we do at Taylors, so we wanted to make sure that everyone involved in the business – from technical to tasting – played a pivotal role in the transition. “We’re confident that our name and contemporary rebrand will unlock a new level of growth for the business and allow our tried and tested product to reach new customers, while continuing to delight our existing customers.” In what’s been a busy 12 months for the family-run firm, Taylors Snacks have purchased the business and assets of one of UK’s largest popcorn maker, South Yorkshire Foods, as part of its substantial growth push. Buy £15 tickets for Foodies Festival here James added: “The team at Taylors have worked tirelessly to develop a brand identity that perfectly sums up our ambitions and values as a business. It’s a very exciting time for us at Taylors and the new look is just the latest chapter in our story. “The upcoming summer brings with it massive opportunity for Taylors Snacks. Not only will our colourful crisp packets hit the shelves in the coming weeks, but we’re set to continue to grow our team and expand our product ranges within the market.” The Perthshire-based joint venture company, founded in 2009, was called Mackie’s at Taypack, which reflected the joint investment of both families. It paired the leading Mackie’s of Scotland brand and retail expertise with the production and potato growing expertise from the Taylors’ former potato processing business, Taypack. The Taylor family purchased the remaining shares of the joint venture in 2022, and now plan to move all crisps, popcorn and lentil waves produce over to the new Taylor Snacks branding and company name from next month. Mac Mackie, Executive Chairman at Mackie’s of Scotland said: “We have enjoyed a great few years with the Taylors founding and building up a Scottish range of crisps and popcorn. We wish the Taylors team all the best and look forward to seeing more developments and new products as they continue to grow. In the meantime, we’re excited to keep making and developing Scotland’s favourite ice cream and our farm-made chocolate on the renewably powered family farm.” Produced near the fourth-generation Taylor farm, Taylors Snacks Ltd is set to become a leading Scottish snacks brand with a continued dedication towards making high quality, delicious crisps and snacks. On the launch of the Taylors brand, the company will still produce its award-winning range of crisps in the same way at its Perthshire home. Meanwhile, the Mackie’s of Scotland family business continues to produce Scotland’s favourite ice cream and popular chocolate range on its Aberdeenshire farm. The new-look Taylors Snacks products are set to hit shelves this summer.

Barry Bryson is a well-kent and highly esteemed chef based in Edinburgh. He has collaborated with a number of top chefs including Nigel Slater and sponsored literary events featuring the late Anthony Bourdain and Raymond Blanc. He runs Cater Edinburgh and has done a number of fish focused pop-ups under the brand 'Barry Fish' over the past few years. Barry’s next event is a collaboration with new restaurant, The Black Grape. The event on 24th April is sold out but an extra date has been added on Tuesday 25th April. We decided to grill Barry about his foodie likes and you can read his answers below. If you fancy an exclusive evening of small plates, wine and good times with Barry on April 25th you can book here. What would you order for your last meal? Depends if I am still able to chew :) so with that in mind steak tartar and plenty of chips What is your favourite restaurant and why? Would have to say currently that it’s Adrian Quetglas in Palma, the perfect mix of modern and traditional ideas and it’s never ‘samey’. What is your favourite bar and why? The Three Mary’s in Leith for a Dirty Martini, Fox’s Bar in Leith for a Tennents (it’s our kitchen local, and you can take your own crisps) but the Passionfruit Negroni at The Black Grape scores highest though. Most memorable holiday meal and why? For sheer food theatre and the scope of cooking on display it would have to Cellar de Can Roca in Girona but crispy fried catfish on a wee wooden bench at a Thai market a few years ago comes a close second because it was nothing short of a perfect moment. Who would you most like to go out to dinner with and why? My mum, she taught me how to cook Who would you most like to go drinking with and why? The team who own Spitaki on East Claremont Street because I never stop laughing when I am with them and they can keep up. What foods do you most remember from your childhood? Mince and tatties, no question What is your most memorable childhood meal? Being told I had to eat fish, ironic as now that’s my preferred diet What is your ‘go-to’ quick supper? Two spoons of miso paste, one tin of coconut milk, lots chopped veg, some chillies, some chicken stock and some thick noodles - takes minutes, costs about three pounds and it’s always tasty. What is your top food hack? Peel ginger rubbing it with a tea spoon, less waste more flavour If you weren’t a chef, what would you be? I’d learn to be a fisherman failing that a dog walker Who is your food hero and why? Nigel slater, such a vast knowledge and skill but also someone who sets the tone brilliantly, I want my food heroes to follow the same high levels of work conduct as they do their practice What is your favourite Edinburgh restaurant and/or bar and why? I love Ondine, it’s inspiring but always delicious and I love Spitaki for feeding me the best food on an embarrassingly regular basis What is your comfort food? Robin my husband makes the best beef mince chilli in industrial quantities and I enjoy seeing that a challenge to complete

Six by Nico begin their sixth anniversary celebrations this month by revealing two destination tasting menus for the very first time 'Marrakech & Lisbon', fully chosen by over 25,000 customers and inspired by his recent surprise trip to the vibrant cities. Edinburgh will be treated to 'Lisbon' and Nico and the team have crafted a six-plate offering that pay tribute to the city Lisbon its cuisine and its people. The Portuguese capital's menu includes: Alheira ‘Chorizo’ Croquette - Red pepper & Olive Oil Vine Tomato - Puffed Quinoa, Green Olive & Caper Dressing Salt Brandade Confit Fennel, Caldeirada Shellfish Foam & Saffron Emulsion Badejo a la Plancha Sea Bass, Kalamata Olive tapenade, Roasted Garlic Emulsion, Crispy Potato Rosti, Madeira Sauce Roasted Belly of Pork - Barbecue Chorizo Jam, Smoked Hispi cabbage & Pica Pau Sauce; Pastel De Nata - Caramelised Puff Pastry, Creme Fraiche, Golden Raisin & White Port. Founder, Nico Simeone said: “Six years is a tremendous achievement for us, and we wanted to mark the occasion accordingly. Our challenge was to create not one but two menus in only 60 hours following our trip to Marrakesh and Lisbon, as voted for by our customers. With the tales of the locals and taste of the ingredients still lingering in our minds, we were able to create two menus that we believe are worthy to celebrate our sixth year offering a taste of what’s to come.” 'Lisbon', is priced at £39 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £30 at each restaurant. To book Lisbon please visit:

Driven by a passion to share the magic of incredible rare whiskies, the team at Caskshare has embarked on a series of collaborations with bright young visual artists. Specially created artworks will feature on the labels of Caskshare’s releases showcasing the designs of a collective of talented illustrators, the first of which are Martha Duncan, Phoebe Phillips and Evie Grace. Each of their labels incorporates a different element reflecting the enjoyment of special whiskies - and offers an adventure for the senses. Caskshare’s single-cask-to-glass service invites drinkers to sample a share of a truly unique whisky from a one-of-a-kind cask before it’s even bottled. Making owning single cask malts accessible to everyone from collectors to the whisky curious, the premise is simple: one share = one bottle and single-bottle shares start from as little as £40. Collaboration .1 – ‘Home’ by Martha Duncan, Blended 9 Year-Old Malt (for Collective members only, pictured second from left) The Glasgow School of Art graduate’s fun, colourful designs take inspiration from human quirks, overheard conversations, architecture and animals and she works mainly using the linocut printmaking technique and digital art. Martha’s design for Caskshare depicts the beautiful Edinburgh New Town townhouse which is home to Caskshare. Martha said: “I often use Scottish motifs, including tenement buildings, in my own illustrative work which makes the piece a perfect collaboration between myself and Caskshare.” @marthaduncan.studio / www.marthaduncanstudio.com Collaboration .2 – ‘Out of this World’, Phoebe Phillips, Agitator, £75 (a second work by Phoebe also features on Agitator’s Swedish Four Grain Whisky, £75 - pictured left) Phoebe Phillips is an illustrator and screen printer based in Somerset. Drawing on inspiration from pop culture - past and present - she reimagines nostalgic curiosities with an unmissable vibrancy through illustration and hand-crafted screen printing. Her love of the weird and wonderful pours through in her custom designs for these sister Caskshare labels. Depicted in her distinctively retro style of illustration, the labels combine to show a space robot and astronaut enjoying an out of this world whisky in an out of this world setting, together. Phoebe turned to the pages of her vintage comic book collection to seek other-worldly inspiration which she realised initially in pencil. With the concept defined, she moved into Illustrator, selecting a bold and beautiful colour palette that reflects the tasting notes of the whiskey itself. The pieces were then finished with an intricate stipple shading to add depth and dimension to the artworks. www.phoebephillips.co.uk. Collaboration .3 – ‘Bothy’, Evie Grace, Dailuaine, £85 (pictured right) Scottish freelance illustrator and designer Evie is currently based in Bristol and shares stories through bold, honest and witty concepts. Evie’s inspiration comes from what’s going on in the world whether linked to the environmental or social, and from the stories she collects through life experiences and conversations. A keen outdoor and cold-water swimming enthusiast, Evie said: “Whisky and adventures are one and the same for me - a Scottish bothy with a whisky is the perfect combination. I wanted to show both the magic of Scotland and the magic of adventures by adding mystical twists to the starry bothy scene.” www.eviegraceillustration.com / @eviegraceillustration Amy Macrae, Marketing Manager at Caskshare, said of the collaborations: “For us, whisky is about community, individuality and craftsmanship, and we’ve invited artists to help us convey this by sharing their work on our bottles. Their designs are bright and beautiful expressions of what's inside, taking elements from Scottish culture, myth and the feeling of 'home', along with playful takes on the experience of drinking whisky. “We can't wait to embark further on this journey, amplifying up-and-coming talent and sharing this range with the world." Further artists and label designs will be announced and updated over coming months, with full details at www.caskshare.com.