I am not sure who came up with the concept of ‘Boozy Snoozy” but the phrase has a ring to it. This lunch offer runs Friday to Sunday ad comprises three courses and a half a bottle of wine. No. 35 is the restaurant which is part of the boutique Bonham Hotel. Tucked away in leafy, sleepy Drumsheugh Gardens it’s a cocoon of calm. Once inside you feel a world away from the bustle of nearby Haymarket and Princes Street. The hotel had a multi-million-pound refurbishment just before COVID and is privately-owned.The building's Georgian heritage has been respected but a palette of landscape-inspired greens, mauves, ochres and blues inject a contemporary touch. There are big vases of flowers, chandeliers and an overall polish. My friend Kate is organising a few events at The Bonham and other friends of mine tied the knot here during COVID. It is a versatile place with a swanky private dining area, bar, library and lounge. I meet Kate in the latter for a coffee then we are seated in the beautiful restaurant which has views overlooking the West End. We decide on two courses and start with Venison for Kate and Heritage Carrot Panna Cotta for me. When I take my first bite I am unsure of this starter’s merit. However, I soon realise that it is meant to be eaten along with the pink pickled ginger (galangal), salt-baked carrot and puffed black rice. Suddenly the dish hits the mark with salt, hot, sour and sweet sensations all playing their part. We both want meat for the main course and it’s Ayrshire Pork for Kate (good choice!) and sous vide Flat Iron Steak for me. The server tells me that it is cooked to 52 degrees so it's just the way I like it - red and juicy. Kale is crisp, Chimichurri is aromatic, King Oyster mushroom is meaty. Duck fat 'roasties' and green beans on the side all add up to a satisfying, tasty meal. It turns out I know the operations manager who used to own the California-themed and much-missed, Calistoga restaurant. He selects a fab Pinot Noir to complement my steak. Kate is equally happy with her food throughout. We have another coffee and finish putting the world to rights. Lots of reasons to return to The Bonham, not least to explore that list of martinis I spotted on the cocktail menu. (S. Wilson) No 35 at The Bonham Hotel, 35 Drumsheugh Gardens, Edinburgh, Eh3 7RN - 0131 226 6050

Officially launching this weekend and back by popular demand, Roku returns to Tigerlily alongside Haku Vodka and Toki Whisky for the House of Suntory Japanese Garden. The blossom filled wonderland will run until mid-June, offering guests a fresh, flower filled and decadent space to sip on limited edition cocktails from an exclusive menu featuring three of House of Suntory’s most popular spirits. Upon arrival, guests will be greeted by a burst of pink blooms and an Instagram wall. The House of Suntory Japanese Garden features a canopy of cherry blossoms draped from the centre of the room and soft lantern lighting. The large-scale installation, that has been created by Edinburgh-based Wild Flowers, includes no less that 3,500 cherry blossom stems. Creative Director, Jenny Watson comments, “it’s not easy installing this many stems but the results are worth it and definitely mark the beginning of Spring!” The limited edition cocktail menu includes Haku Vodka and Toki Whisky as well as Roku Gin based drinks. The menu uses exciting twists on Japanese inspired tasting notes and includes the ‘Kanji Colada’; a ‘juicy, playful whisky Colada’ with Toki Whisky, white peach, passionfruit, strawberry, coconut and garnished with an icing sugar dusted physalis and a theatrical firework cocktail stick as well as the ‘Dragon’s Tail’; ‘a fresh and vibrant mojito twist’ with Roku Gin, Velvet Falernum, passionfruit, peppermint, pressed lemon and garnished with a bamboo leaf “dragon tail”. Hero cocktail, the ‘Rising Sun’ champions Haku Vodka in a creamy, citrus forward drink. Inspired by a Japanese lemon posset pudding, using yuzu sake, pressed lemon and Jersey Cream, the result is sharp and juicy with a rich, velvety finish. Served with a red Mademoiselle Macaron garnish symbolising the rising sun. Other cocktails include the ‘Cafe Japonica’; Toki Whisky, matcha cream, hazelnut and espresso, ‘Mikan Spritz’; Haku Vodka, mandarin, Sauvignon Blanc, London Essence white peach & jasmine soda as well as ‘Orange Blossom Spritz’ a sharing cocktail serving two, featuring Roku Gin, orange, elderflower, lime, orange sherbet and London Essence Tonic. Lindsay Blair from Edrington comments, “we are delighted to be working with Tigerlily on the second year running and see how they bring the brand to life within the space as part of this fantastic collaboration." Tigerlily General Manager, Luke Trodden adds, “We can’t wait for our customers to experience the new House of Suntory Japanese Garden. Wild have really upped the game with this installation and since our renovation, we’ve had a big focus on offering our customers an elevated, fun and experiential visit and the garden adds another layer to this.” To book, please visit https://www.tigerlilyedinburgh.co.uk/booking/.

On a dark night in Montmartre several years ago, Mr Bite and I stumbled upon a restaurant with a menu devoted to duck. It was an icy night with a sky that could have been painted by Van Gogh. Earlier we had watched the snowfall over Paris from the vantage point of Sacre Coeur. This little neighbourhood eatery was the perfect end to a perfect day. The newly opened Duck and Waffle in St James's Centre also has a focus on duck in the form of its signature dish and namesake, but the setting is very different. This is a flashy, London, chain restaurant. I visit with my foodie friends aka the ‘Scone Divas’ and as we sink into the D&W experience I ask for their collective feedback. E describes the welcome: “ a big installation of stacked red waffle logos with a colourful duck on top greets you at the entrance. Once inside, the space is open plan but soft lines define differing spaces which gives a dynamic feel. The palette is yellow, red and vibrant. It feels like stepping into a fancy London venue.” The staff take us to our table and make sure we are seated comfortably. We order drinks and scrutinise the menu. It is divided into sections: snacks, breads, raw, small plates, large plates and designed, in line with current trends, for sharing. For me however, sharing implies abundance but at D&W the dishes are pricey which makes your feel you are sharing through financial necessity. In addition K comments: “I'm not sure I'm a fan of the current trend for tapas, small plates dining experience. It feels disjointed and often one of your party will have finished their dish before the other has even been served/ started.” F orders a Bacon-Wrapped Date with chorizo, Manchego, mustard. The dates are £4 each and one is presented on a garish porcelain object d'art - nouvelle cuisine style. Remind me what decade we are in. K and I both order Foie Gras Crème Brûlée on a pork crackling & marmalade, brioche. The rich pâté is whipped silky, the speckled crackling on the sweet-glazed bun lends texture. It’s a winner. N and I share two Cheesy Polenta Croquettes with truffle mayo. They are sparing at £4 each and nowhere near luscious enough. The Blue Cheese Croquettes at Black Grape kick them into touch. E and K share the signature dish (£24). E notes it is disappointing: “a gastro remake of a pancake with crispy bacon and maple syrup but for a higher price; a waffle topped with crispy leg confit and fried duck egg accompanied by maple syrup with added sesame seeds. Very American and with no sensational flavours. “ I lived in Glasgow for over a decade and my heart still aches for ‘the dear green place’. Make no mistake I love the city and its people but when it comes to our two central belt cities it is a case of ‘vive la difference”. Our party conclude that this show-off’s natural habitat is out west. How can I put this delicately, *coughs*, “It’s just not Edinburgh”. F concludes that D&W is a “glamorous venue with attentive service but the food doesn’t live up to expectations. Overpriced and expensive.” K finds the service intrusive. The bill should come with a side of smelling salts. The night was fit for ducks with heavy rain falling outside but this soulless restaurant with its Americana-influenced menu wasn’t. My advice would be to go to a local, neighbourhood restaurant like the one Mr B and I visited in Montmartre. If it's canard you crave, try l’escargot, La P’tite Folie or La Garrigue. (S. Wilson) Duck & Waffle Edinburgh - St James Quarter 400-402 St James Crescent, Edinburgh, EH1 3AE - +441312022700

The team behind Edinburgh’s beloved taqueria, Bodega, is opening its second restaurant in the city. Lucky Yu will open its doors this week, serving elevated Asian-inspired street-style food by ex-Gardener’s Cottage Chef, Duncan Adamson. Located at 53-55 Broughton Street, the new restaurant will serve a range of specialty dumplings, homemade baos and yakitori alongside a range of curated cocktails and natural wines. John Howard, owner of Lucky Yu said: “Moving Lucky Yu to a bigger site means we can do so much more with the menu. We’ll be serving up the likes of BBQ aubergine yakitori; steamed cockles with sake, seaweed and mirin butter sauce; and whole crispy mackerel with garlic, chilli and kaffir lime soy sauce. “We have put in the same amount of focus into our drinks menu making sure they perfectly complement the food. Cocktails will start at £8.50 and will include Kyoto which features yuzu sake, lychee cordial, bodegas sumarroca cava brut, and Soul Thai with el sueno tequila, acid adjusted pink grapefruit, thai chilli and topped with soda.” The restaurant is co-owned and was designed by Meredith Wilkie who added: “I’ve taken as my design inspiration wabi-sabi meets neon Tokyo; like if ancient Japanese artistry and urban neon glamour had a love child. “The space is designed to be immersive, to hopefully transport the customer to another place - making for a real experience, not just a delicious meal - without being a theme restaurant. The style is clean and sharp, but also weathered and sexy - when the lights are low and the pink neon comes into its own, the place has an intimate, seductive vibe. “With a total of 80 covers, we have a mixture of banquette and traditional seating available and a low dining counter at the bar. Two to three areas will be bookable for groups with spaces suitable for smaller groups of six or larger groups of up to 30.” Book via the website https://www.luckyyu.co.uk/

The new Virgin hotel which opened in Victoria Street 2022 is a swanky addition to Edinburgh’s hospitality landscape. Everything is carefully curated. From the displays of eclectic art and album covers, to features accented in Virgin scarlet to the Commons Club restaurant and bars and their respective menus. Sir Richard Branson’s standards grace every detail. On the 50th anniversary of Mike Oldfield’s Tubular Bells I note the framed album cover in the reception area and head to the Chef’s Table for a tasting menu by chef Emma Hanley. The Chef’s Table is located in the Commons Club restaurant where clean Scandic lines meet homely, Italian artefacts and is next to the buzzy open kitchen. Emma introduces her dishes, the sommelier the wines, Leon is the mixologist and general manager, Callum oversees the whole experience. You can choose to pair the tasting menu with cocktails or wines. First course is Monkfish which has been ceviched in citrus and this is accompanied by a mindblowing Apple Gimlet made with Porter’s Orchard Gin served in a dinky coupé. Quail with blueberries and celeriac is a perfect balance of game, fruit and earthiness. I feel I should be eating this bird under a tea towel. Venison comes with charcoal mashed potato. Smokiness is complemented by a Whisky Highball comprising Monkey Shoulder Whisky and Lapsang Souchong. We are still in Autumn at Commons Club with dishes rooted in orchards and hedgerows. Two dishes don’t quite hit the spot: Jerusalem Artichoke with egg (I dislike the slippery texture) and while the Sea Buckthorn Sorbet for dessert is mouth-puckeringly good I feel it needs cream rather than yoghurt to balance the sharpness. Our party agrees however, that we like our palates to be surprised and challenged. As well as the Gimlet and Highball the English Sparkling wine ‘Fitz’ stands out as does the Palmers & Co Champagne and then there is the Hustler’s Negroni. Throw three dice which determine the gin, bitters and vermouth which comprise your cocktail. My kind of fun. If you like swish surroundings, conviviality, great staff and a premium offering you will like the Commons Club a lot. (S. Wilson) Commons Club - 1 Victoria Street, Edinburgh, EH1 2EX - 0131 526 4810 Opening hours - from noon daily.

Tourism industry buckling under intense pressure from government policies “The stark reality facing our industry is that the survival of many businesses will be entirely dependent on an immediate change in the direction of government policy.” - Marc Crothall, CEO Scottish Tourism Alliance The Scottish Tourism Alliance (STA), the acknowledged overarching trade body and voice for Scotland’s tourism and hospitality industry, has today, the first day of Scottish Tourism Month published results of its Business Barometer Survey. KEY FINDINGS 60% of respondents had less than 3 months cash reserves, with just under a quarter having none. Across all businesses, the standout challenges were energy costs (93%) and the cost of living (84%) For tourism and hospitality businesses the Short Term Lets (STLs) Licensing Scheme (35%) and energy costs (25%) were the top challenges facing tourism and hospitality businesses. Government policy wise, the priority call from businesses was to pause impending regulation; this would help at least 23%. Also, nearly half of respondents are facing an increase in their business rateable values (45%), with 5% experiencing over 75% increase and 9% facing a 50% increase. 83% of respondents ranked STLs as a challenge; the Deposit Return Scheme (DRS) was seen to be a challenge by 58% of those who took part in the survey. A significant number of respondents also called for action on Business Rates, with rates relief to be aligned with England. Respondents continue to call for the UK Government to improve immigration measures; lower VAT for the sector; bring down inflation; lower corporation taxes and business rates; and ensure better distribution of levelling-up funding. 96% of respondents are ‘not confident’, ‘pessimistic’ or ‘extremely pessimistic’ that the UK Government’s new Energy Bills Discount Scheme will protect the tourism and hospitality industry from energy prices over the next 12 months. 28% reported that they were ‘extremely pessimistic’ about energy bill protection beyond April 2023.

eòrna*, a new Edinburgh restaurant from two of Scotland’s brightest hospitality stars - chef Brian Grigor and sommelier Glen Montgomery will open at Hamilton Place in Stockbridge this spring. The pair have a wealth of experience gathered from some of Scotland’s finest restaurants including two Michelin star Restaurant Andrew Fairlie and working with Michel Roux Jnr. Brian retained the Michelin star at Edinburgh’s Number One for four years. Both will oversee all aspects of the restaurant and there will be no other chefs or front of house staff; the aim being to create a pared back, intimate, yet sophisticated dining experience. The focus of the restaurant is a 12-cover countertop “chefs table” overlooking the kitchen, with Brian and Glen cooking and hosting. Diners will be served an ever evolving tasting menu using the very best seasonal ingredients and classic old-world wines. eòrna sample menu Mull cheddar Mousse, Quince and Hazelnut Belhaven smoked Salmon, Lemon Puree, Quails Egg and Caviar Hand Dived Orkney Scallop, Oyster Leaf, Burnt Apple Loin of Roe Deer, Salt Baked Celeriac, Sauce Grand Veneur “Rhubarb and Custard” Valrhona Dark Chocolate Tart, Milk Chocolate Cremeaux, Toasted Barley Ice-Cream

The Cocktail Mafia in the West End has fully established itself on Edinburgh's cocktail scene for its creative concoctions and cool, trendy decor. With a varied menu of classics and innovative mixes, along with a range of variations on a pornstar martini and sharing pitchers, it is easy to see why it has become so popular. Since it opened the bar has been expanding its offering since opening in 2021 and now offers private parties and cocktail masterclasses. However, one thing that was missing was food. And with a kitchen sitting empty and rents and energy prices sky high, a collab with another local business was the obvious solution. Cue Delightfully Delicious, already well known and receiving rave reviews for their cafe in Marchmont. With a focus on American comfort food, the partnership is a good match for The Cocktail Mafia's American prohibition/gangster movie aesthetic. Plus, what could be better for soaking up strong liquor than a plate of buttermilk chicken? Delightfully Delicious are justifiably famous for their fried chicken, served with waffles on their brunch menu. On Charlotte Lane it comes as is, with cajun seasoning, with korean wing sauce, in a burger and in a Hoagie roll, but there are also beef burgers, steak sandwiches, chicken/cauliflower wings, loaded fries and nachos on the menu. On my recent visit just after Valentine's Day, my guest and I opt for the Veggie Nachos, Buttermilk Chicken with Korean sauce, Cajun Chicken Po Boi, and South American Loaded Fries with steak, chimichurri and chilli jam. While similar food can be acquired around the city, we were really impressed with the freshness and quality of the ingredients as well as the flavours of the homemade sauces. The food was washed down by a delicious take on a French martini with chocolate (The Marie Antionette), a citrus and floral Japanese Hibiscus, a sweet and strong Black Forest with rum and cherry brandy, and a Dear Rosemary, which expertly balanced whisky with rosemary, blackcurrant and lemon. We were certainly feeling the love and very much hope this perfect match will stand the test of time. The Cocktail Mafia, 15 Charlotte Lane, Edinburgh, EH2 4 QZ - 0131 629 1818. Food served: Mon-Thurs 6-10:30, Fri-Sat 6-11, Sun 6-10

Talented chef patron duo, Tomás Gormley and Sam Yorke, are to open their second restaurant, Skua, in Edinburgh this Spring. The founders of Heron have curated a menu of small plates inspired by the seasons. They will offer an innovative drinks list featuring cocktails, beers, spirits, natural and rare wines curated by Heron bar manager, Seoiridh Fraser. Tucked beneath the cobbles of St Stephen Street in the city’s Stockbridge, the interior will feature marble table tops, brass hardware and soft candlelight for a warm welcome retreat for guests to gather for dinner, snacks and drinks. Open Thursday - Monday, 5:30pm until 12am.Tomás and Sam will be in both the Heron and Skua kitchens, alongside chef de partie Aran Lowry. Tomás said, “We wanted to create a space perfect for a late-night drink or a bite to eat. Somewhere to go with friends after work or at the weekend. “Our food and drinks menus will be short and ever-changing. Showcasing techniques and flavours that interest us from around the world whilst staying true to our passion for local and sustainable produce, such as koji marinated chicken, soy and chilli glazed octopus and cider infused maitake mushrooms all cooked on the konro grill for depth of flavour. We’re going to have things we want to eat on the menu, with our own take on fried chicken and poutine for example. Expect bold flavours, great tunes and generous hospitality.” Sam said, “We’re adopting a whole carcass butchery approach for both Heron and Skua, using rare and heritage meat from Macduff Butcher. We want to showcase often overlooked cuts which are just as delicious and help to reduce food waste. Our supplier community has been so supportive already with the likes of Lind & Lime, Newbarns Brewery and Castle Game helping to realise our vision for Skua and we’re looking forward to maintaining these relationships and working with more artisan food and drink producers.” Sam and Tomás opened Heron in 2021 and have picked up a few accolades since, including a listing in the The Michelin Guide and a shortlisting for ‘Best Breakthrough’ in the GQ Food and Drink Awards 2022. Sam Yorke was also recently named in the Code 30 under 30 class for 2023/24 as one of the most exciting young chefs in the UK. Tomás and Sam will be charting the progress of the restaurant via social media skua.scot and further updates including booking line opening will be available via social media and by signing up to their newsletter via the website, www.skua.scot Skua, 49 St Stephen Street, Stockbridge, Edinburgh EH3 5AH

Hospitality has been rolling with the punches for several years. For some, the blows have been insurmountable; from the cost-of-living crisis, recruitment issues, a global pandemic, energy price rises and now the bottle deposit scheme. To survive is difficult, to develop in this context, nothing short of a miracle. But development is what the award-winning, renowned chef Stuart Muir and his energetic business partner Paul Brennan have achieved against all the odds. Both Stuart and Paul started Dine at Cambridge Street above the Traverse Theatre in 2015 then they bought a site in Murrayfield and last but not least they opened The Tollhouse in Canonmills late in 2022. This third site has all the hallmarks of their other two restaurants. A seasonal menu, a polished restaurant and friendly, professional staff. What is unique is the building. Perched above the Water of Leith, it was originally a toll collection point where merchants paid their dues in order to transport goods to the city centre. The two storey structure has been refurbished to a high standard complete with 40 plus covers, plus private dining and outdoor areas. I arrive at sundown and the river sparkles with the fading light. I make a mental note to return to enjoy a sundowner on the heated terrace, perhaps a martini, a glass of fine wine or a flute of Charles Heidsieck, The Tollhouse’s official restaurant partner. Tonight though Matthew, I am here to meet my friend Kate for a catch up. It’s a school night so I restrict myself to one glass of `Junge Löwen` Burgenland Blaufränkisch/ St. Laurent, Heidi Schröck & Söhne, Austria, a medium-bodied wine with raspberry and violet notes. It’s a delicious sipper to accompany my main course of Ox Cheek which tenderly falls apart into creamy, whipped mash. Parsnip chips are present for texture and a tarragon and red wine jus for sauce. Kate has Chicken with Creamy Polenta. Both main courses are well-judged, tasty and full of flavour. Puddings are equally pleasing. Lemon Drizzle Cake for me and Chocolate Cremeux for Kate. Given all they have been through, Stuart, Paul and the team at Dine have done themselves proud with The Tollhouse. It’s a unique, choc-full-of-charm restaurant which is also a safe dining choice for all occasions. (S. Wilson) The Tollhouse, 50 Brandon Terrace, Edinburgh, EH3 5BX - 0131 224 2424. Opening hours: Monday-Sunday Lunch 12pm-4pm; Dinner 4pm-11pm.

It’s a lightly drizzly evening in Edinburgh’s city centre – the ground floor of the DoubleTree Hilton on Bread Street to be more exact. Sitting opposite me at a table next to the window, Monboddo’s executive head chef (and fellow South African) OJ Coleske is kindly going through the list of “wee plates” and “not so wee plates". “This isn’t how you order,” he jokes, ticking off his recommendations on the menu with a black pen. Basically, the idea is to choose three to four small plates per person to share, which are then brought out as they’re ready. To combine chef OJ’s suggestions with our own, these include Company Bakery sourdough with salted butter (a personal penchant), sesame-coated haggis bon bons, chicory salad, cauliflower fritters with cumin and mint yogurt, and Scottish trout rillettes. The “not so wee plates” are more of your mains – these can be combined with a wee plate or two as a starter or side but would be more than enough on their own. His pen hovering over the menu, OJ alternates between recommending the sirloin steak slices and grilled pork tomahawk. Can I admit the stewed figs sold me on trying the pork? And it was cooked to perfection (the pork too, not just the figs … I’ll get my coat). Dessert-wise, space wasn’t on my side, but I’ll certainly be back to try a ginger crème brûlée. Diverting from the menu somewhat, I was interested to learn the restaurant is named after 18-century Scottish philosopher Lord Monboddo. He was known to be on the eccentric side and, rather randomly, not a fan of wearing clothes. While nudism may be discouraged while eating out, the idea here is to strip back on any formalities. The focus is instead on creating a relaxing atmosphere, sharing a few dishes and just having a bit of fun – clothes included. (K. Wilkins) Monboddo: 34 Bread Street, Edinburgh EH3 9AF-0131 221 5555. Sky Bar-a room with a view If you’re looking for a Bellini overlooking the city, try the Sky Bar on the top floor. While generally an exclusive events venue, it’s open for weekend-only bookings (and we do recommend booking) – the view of the castle from the floor-to-ceiling windows is spectacular. There are also signature serves created by the in-house team, including, for instance, Malibu Barbie-tequila, malibu, crème de banane, pineapple juice, and lime.

The city’s first and permanent 7-day-a-week street food market, Edinburgh Street Food, is set to launch on the 25th of February 2023. Located on Leith Street, the new market carves out a 900m2 corner of Edinburgh’s Omni Centre and transforms it into a bold and eclectic foodie’s paradise, extending out onto the pavement with a 250+ seater urban garden. With overhead cover, outside heaters and Calton Hill forming a picturesque backdrop, Edinburgh Street Food will be the go-to casual dining space, whatever the weather. “ESF is providing creative independent traders the year-round city centre space their exceptional food merits,” says Ben MacMillan, co-founder of Edinburgh Street Food. On a mission to remain fiercely independent, ESF is only working with local artists, including KMG Yeah and Solas Neon, local traders and breweries to create an enticing, vibrant market where both neighbours and travellers can find the best street food in the city and fill their bellies. Boasting global flavours and textures from award-winning traders, Edinburgh Street Food will house ten permanent kitchens, with additional quirky vans, trucks and stalls popping up outside. On the menu you’ll find: Fine dining reimagined by 2023 UK & European Street Food winners, Junk. Bundits, the Best Newcomer at the Edinburgh Restaurant Awards 2022, with their East Asian fusion fluffy Hirata bao. Chix impressively succulent gourmet fried chicken. A new brand by Edinburgh Street Food called What Le Duck which promises quintessentially French confit duck with a Scottish twist. Scotland’s 2022 Street Food winners, Antojitos, bringing bucket loads of flavour via plant based Mexican food. The answer to your tequeños and lomo saltado cravings: The Peruvian. House of Tapas with their authentic Spanish fare. Edinburgh’s proper Detroit-style pizza legends, Homies. Scrumptious fresh pasta and fried Italian street food delights from Fabbrica. A new highly Instagrammable hand-crafted soft-serve concept, SoftCore, who’ll boast warm cookies, candy floss, sundaes and all things sweet and scrumptious. Meanwhile, the three bars will continue to support local breweries, distilleries and soft drink producers. The opening lineup on draught features entirely Scottish beers with 70% hailing from Edinburgh, with shout-outs to East Lothian, Glasgow, Aberdeen and Dundee. Edinburgh Street Food has been warmly welcomed by fellow hospitality businesses and the online foodie community. Co-founder Andrew Marshall comments: “It is exciting to bring a new street food concept to Edinburgh. Every great city has a central gathering space of independent food offerings and events open all week and we are delighted to have the opportunity to open this in Edinburgh.” In addition to ten exceptional traders and three bars, Edinburgh Street Food will have an impressive calendar of 150+ live events per year, promising to deliver flavour and entertainment every time you pop by. Visit Edinburgh Street Food from the 25th of February at Greenside Place, Leith Street, EH13AU. Opening times: Sunday - Thursday 11 am - 11 pm 11 and Friday - Saturday 11 am - 1 am.