COVID still runs like a great divide through people’s lives. There is life before and after the pandemic which brought into sharp relief the importance of friends. Sitting around a table sharing food and laughter is a treat to be savoured. Kim’s Mini Meals was the choice of venue for such a Friday night soiree for five hungry females. Tragically Mr Kim died during COVID but his dream of bringing Korean home cooking to Edinburgh’s restaurant landscape lives on with Mrs Kim and son running this cute Southside eatery. A Facebook post states it is what he would have wanted for what is now a Michelin Guide recommended restaurant There are no bookings so you must queue, but I can give you a cast iron guarantee that the food is well worth the wait. Once inside the décor is a welcoming mix of Korean and 'couthie', glinting steel chopsticks rest on tartan tablecloths. We squeeze around our table and order soft drinks, open BYO bottles and scan the menu. Cups of homemade Sweetcorn Soup warm us and then Kimchi Jeon arrives. This Korean street food is served in slices like pizza in its country of origin while in Edinburgh a large pancake arrives on a chintzy vintage dinner plate. It contains fermented cabbage, onions and flour, and the crispy fried texture combined with its hot, sweet, and sour taste is addictively delicious. Meanwhile an Aubergine starter is also devoured with gusto. It has the meltiness of an Italian Parmigiana but, Eleonore observes, the flavour here is sesame. God this food is good, and we have only just begun. Mrs Kim’s son is quizzed about the food and cooking, but he remains modest as to his mum’s talent in the (presumably miniscule) kitchen and replies “Nothing special, just simple ingredients and traditional recipes”. It is curious as to why this food is so delicious until you think about umami and fermentation. Kimchi is Korea’s national dish; Napa (Chinese) cabbage is left to ferment with a key ingredient, Gochujang or red chilli paste. The latter gives a distinctive flavour to Korean dishes and during fermentation some sort of micro bacterial magic occurs and the result hits your foodie G-Spot. Wham! This gastronomic voodoo also lends comfort. Eating Korean home cooking warms the soul and makes you feel safe and happy; it’s food therapy. For main courses three of us have the Seafood Bulgogi which you can choose to have mild, medium, or spicy. Again, there is Kimchi on the side as well as rice along with the marinated squid, mussels, and prawns. Eleonore has Bmimbap which is a hot stone bowl of rice, kimchi, chilli, vegetables, soy, and egg. You can add meat. Lee has Beef Bulgogi. There are no desserts on the menu so one of our party brings Sebastian Kobelt’s Autumn Berry chocolates. They are like burgundy jewels in their box and they melt delicately on the tongue before oozing seasonal juiciness. Yes, Vivian’s partner is a world renowned chocolatier. Spoiler alert – none of the meals are in fact ‘mini’. Portions, even the starters, are very generous as are flavours and service. It transpires that the only thing mini is the bill which at £100 for five people is a steal and there is still plenty of food for doggy bags should you wish them. It makes me melancholy to think that Mr Kim is no longer with us, but his spirit and legacy live on in this precious little eatery. (S. Wilson) Kim’s Mini Meals - 5 Buccleuch St, Newington, Edinburgh EH8 9JN Open 5.30-8.30pm Monday – Saturday. Closed Sunday

The Hospitality Industry Trust (HIT) Scotland has announced that the third annual Andrew Fairlie Scholarship will take place on Thursday 17th November. The finals will see six talented chefs compete for the chance to become Andrew Fairlie scholars and take part in once-in-a-lifetime culinary experiences. The scholarship recognises an outstanding individual who is forging ahead with their culinary career and working in Scotland. The six aspiring chefs in the running for the ‘ultimate scholarship’ in the industry include Taraya Boyes, aged 23, Commis Chef at The Balmoral’s Brasserie Prince restaurant in Edinburgh, and Rachel Bremner, aged 33, who is also working at The Balmoral as Commis Chef. Lee Christie, aged 23, Commis Chef at Gleneagles is also in the running, alongside Sean Currie, aged 34, Head Chef at Kimpton Blythswood Square Hotel’s iasg restaurant in Glasgow. Two of the team from The Carnegie Club at Skibo Castle in Dornoch have also made the shortlist - Eddie Brown, aged 30, Sous Chef, and Halil Can Durmaz, aged 29, Chef de Partie. Perth College UHI will host the skills test and judging portion of the day, with the winner’s announcement being made at Gleneagles. A teenage Andrew, encouraged by mentor Keith Podmore, enrolled in a City & Guilds course at Perth College UHI before following Podmore to London members club, Boodles, and eventually winning the first ever Roux Scholarship. Judges for the finals include some of the country’s finest chefs, all of whom knew Andrew Fairlie well.  Joining Stephen McLaughlin, (Head Chef at two Michelin-starred Restaurant Andrew Fairlie), is two Michelin-starred Tom Kerridge (Chef Patron, Hand & Flowers), Gary Maclean (National Chef of Scotland & MasterChef: The Professionals Winner), Michelin-starred Lorna McNee (Head Chef at Cail Bruich), and Andrew’s former mentor, Keith Podmore (former Chef de Cuisine at Boodles). Sponsored by HIT Scotland and The Gleneagles Hotel, and supported by Restaurant Andrew Fairlie and Perth College UHI, the Andrew Fairlie Scholarship is now in its third year. The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry charity he was closely associated with. In 2021, scholarships were awarded to Amy Stephenson, aged 23, then a Junior Sous Chef at the Torridon hotel, and Josh Wilkinson, aged 26, working at the time as Senior Chef de Partie at the Isle of Eriska hotel. The chosen winner will gain industry-wide recognition as an Andrew Fairlie Scholar and experience once-in-a-lifetime opportunities, such as a practical stage in an international kitchen and at Michelin-starred restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth in London. David Cochrane, Chief Executive of HIT Scotland, said: “This is a unique opportunity for chefs working in Scotland to develop their skills and take on the mantle of Andrew’s legacy. It also gives them the chance to experience some fantastic industry opportunities that will help enhance their careers and development. “We are once again passionate about showcasing the impressive culinary talent currently working away in Scotland while continuing to champion Andrew’s incredible legacy. Best of luck to all of our finalists!” Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, said: “The calibre of chefs who applied this year was strong. We have chosen six very deserving chefs who all submitted immaculate recipes and well-thought-out paper answers to the questions set out in front of them - questions that Chef Andrew would no doubt have asked them himself. “Our line-up for finals day contains male and female chefs from a broad range of age groups, and they also show a real wealth of experience from within Scotland’s culinary industry. “I cannot wait to taste their dishes on the day and I’m hugely energised to be spending finals day with them all!” Conor O’Leary, Managing Director at Gleneagles, commented: “At Gleneagles, we’re dedicated to nurturing the next generation of talent and supporting young people to realise their potential – a commitment that was shared by our dear late colleague and friend, Andrew Fairlie. "We’re enormously proud to continue supporting this scholarship, established in his honour, which provides a fantastic career development opportunity for chefs who demonstrate outstanding potential and helps to strengthen Scotland’s reputation as a centre for culinary excellence. We look forward to welcoming all the finalists in November.”

Mixing it up at Festival Square Edinburgh Cocktail Week is back, this year for a 10 days of spirit-focused merriment. ECW 22 promises to be bigger and better than ever, with various events taking place throughout the city alongside the usual cocktail offerings. Having never taken part in ECW before, I thought it was about time I found out what all the fuss is about. Thursday night’s launch party brought together the great and the good from across the city, journalists, bloggers and influencers like the Social Bitches, drawn to the promise of free booze like moths to a flame. The venue was the event’s hub, the loud and bustling Cocktail Village in Festival Square, featuring 21 pop-up bars serving £5 cocktails (and £6 and £7 in some cases), live music, DJs, experiential spaces and street food. Committed to getting a good overview of what was on offer, my friend and I sampled: ‘Watermelon Wake-up' from The Cocktail Mafia, featuring Grey Goose Watermelon and Basil ‘Tickle me Pink’ (Tanqueray gin, pear liqueur, pomegranate) and ‘Royale Collins’ (Tanqueray Blackcurrent Royale, prosecco) from Herringbone Boda Bars’ ‘Blandat Marg’ with Absolut Passionfruit, Olmeca Blanco Tequila and passionfruit puree ‘Cranberry Orange Busker Sour’ with Busker triple cask, cranberry juice and ginger beer And finally, for dessert, ‘Matcha Grasshopper’ with Tia Maria Matcha, Crème de Menthe, Crème de Cacao White, Cream, Nutmeg and chocolate There was certainly no shortage of options, though gin was predictably a popular spirit choice. The Cocktail Village is free to access with an ECW wristband, which will set you back £9.35, but also gets you access to the £5 ‘signature’ cocktails at 120 bars around the city for the whole 10 days. If that isn’t enough, visitors can also book tickets to various masterclass events, like The London Essence Company’s ‘G&T and Beyond Masterclass’, but a real highlight was The Glenlivet’s ‘Dramming in the Dark’. This is a 30-minute immersive tasting with a curated music and light show intended to reflect the individual tasting notes of the whiskies. The idea of mixing a Speyside single malt into cocktails might seem like sacrilege to some, but this unique experience certainly did a good job of introducing whisky to a different, perhaps younger, audience. Tickets cost £10. If you enjoy a cocktail or three, this is definitely the Edinburgh festival for you – ideal for warming up these cooler autumn nights. Edinburgh Cocktail Week runs from 7-16 October. Find out more, buy a wristband and view the programme of events on the website: https://www.edinburghcocktailweek.co.uk

It’s not long now until the 29th annual World Porridge Making Championships, the Golden Spurtle, in the Highland village of Carrbridge. On 8th October, 30 cooks from around the world will be competing to make the best porridge using only three ingredients – oatmeal, water and salt. The oatmeal is old-fashioned: only pinhead, coarse, medium or fine oatmeal is allowed and no microwaves. To add to the fun, there’s a specialty porridge prize. This is a separate creative round, where oatmeal can be combined with any ingredients. The competition is judged by chef Neil Mugg (ex-Gleneagles), Colin Bussey, (Consultant Chef at Turnberry Hotel) and Kirsten Gilmour (of The Mountain Cafe Cairngorms) and farmer Richard Jones. The coveted Golden Spurtle is taken seriously, and held in high esteem. I’m delighted to be competing, and have been practising my stovetop technique. The important thing is to stir clockwise to keep the devil out. Left-handed porridge making has historically been frowned upon - there is as much tradition around porridge as another oat-based Scottish dish, haggis. In the past, many homes had a porridge drawer in the kitchen table, a dedicated drawer that porridge was poured in to set and then sliced up for later consumption – perhaps this is where flapjacks originated. There’s something poetic about stirring porridge and watching it thicken up, and then comes the joy of eating it. It’s sustaining and an excellent source of energy if you have a busy lifestyle. It may help lower cholesterol. And it’s cheap. My entry is a ‘Fitness Studio Lunch’ for two – a regular meal for me and my Personal Training assistant, Coco the fitness pug. Yes, porridge is health food for dogs too. Coco gets a small portion of cooled porridge for her lunch (with a dried sprat on top), from my porridge pot. Whilst I enjoy my specialty pudding-like porridge with cinnamon, hemp seeds and cranberries floated on coconut milk. Porridge truly is life-enhancing. You can find all the competition information plus many speciality porridge recipes at www.goldenspurtle.com

Bordering Holyrood Park, right near Holyrood Distillery, is the location of the Tipsy Midgie. The whisky and gin bar may be inconspicuous from the outside but, wander inside, and the decor draws you in – all moody lighting, neon blue signs, resin countertops and Scottish-themed scatter cushions. And where better to host a whisky tasting from Lagg Distillery than, well, a whisky bar? Wee glasses are lined up with a measure of single malts in each – these are the first (and brand new) releases from the Isle of Arran-based distillery, which were only on sale from September 2022. The flavour is very much in the west coast style – think heavily peated, rich and smoky, created by using Concerto malted barley, water from the distillery’s borehole and peat from the Scottish highlands. “We wanted the three batches to be very different from each other and to showcase different sides to our Lagg spirit,” says distillery manager Graham Omand. “We have worked with some beautiful small casks to really add interest and flavour to these editions. Firkins are fascinating to work with and the small surface area and more intense contact between the liquid and the wood imparts so much flavour in a short space of time. It’s almost like a rapid ageing process and we’re delighted with the results.” The limited edition spirits follow in the whisky-making legacy of Arran, incorporating, more recently, Lochranza to the north of the Isle (in fact, Omand moved over to take up the Lagg reigns) to the illegal trade further back in the island’s history. Small communities once created their own whisky in backyard stills and the resulting “Arran Waters” was then smuggled over to mainland Scotland. That said, whisky tasting at the Tipsy Midgie isn’t limited to one evening. The bar regularly holds, for example, chocolate and dram pairings, whisky quizzes and “distillery discovery Thursdays” – Scottish folklore and history thrown in for good measure. If you’re in the area, why not head round one evening for a tot or two. The single malt Lagg whiskies Batch one – vibrant with a young character. Batch two – intense fruitiness and a unique flavour from the former sherry firkins. Batch three – matured in bourbon barrels before being moved to rioja charred casks to create a defined flavour. Tipsy Midgie opening hours Thursday to Sunday, 4pm until late Contact details Location: 67 St Leonards Hill, Edinburgh EH8 9SB Phone: 0131 563 9061 Website: tipsymidgie.com

Restaurateur Paul Brennan and Michelin starred chef Stuart Muir will open the doors to their third city restaurant tomorrow at 12 noon Highlights include : Sited on the shore of the Water of Leith, and near to the Botanical Garden east entrance. Heritage - a historical toll collection point for levies on goods being ferried by boat. Heated terrace and and the view of a natural, peaceful locale. Sip a sundowner such as the cocktail ’ Black Heron‘ named after a local wildlife character and comprising Ketel One Peach & Orange Vodka, Citrus Blend, Activated Charcoal, Organic Clear Apple Juice, Soda. Or perhaps you would prefer Champagne by Charles Heidsieck, the original 'Champagne Charlie'. The restaurant offers private dining (seating up to 10 people) A Water of Leith map is a clever way of sharing a bit more of the story of the city and the space. The menu is developed around seasonal ingredients and offers Scottish dishes with a twist. Michelin-starred owner Stuart Muir, Group Chef Martin Orr and Head Chef Georgios Alexiou have designed the menu and set up a wee outside smokehouse. So if you’re walking on the bridge and your nose gently picks up fragrant smoky notes from the autumn air, you’ll know where to stop for lunch, or dinner Fresh, modern and warm décor. Friendly, professional staff. The Tollhouse is the latest 'must try' restaurant in the city at: - 50 Brandon Terrace, Edinburgh EH3 5BX - 0131 224 2424

Although the image of Scotland is entwined with its biggest export, at home a grassroots gastronomic revolution has been quietly progressing for the last decade or so. Lighting little fires everywhere, food and drink producers have established craft businesses based on ​our​ diverse natural larder with a local market in mind. A trend heavily influenced by the Nordic Food Movement and its Lab founded by Head chef of Noma René Redzepi, and whose starting point was the biocultural diversity of Scandinavia. Sweetdram is an artisan drinks distillery established in 2014 by two master’s graduates of Heriot Watt University, Andrew MacLeod Smith and Daniel Fisher. They wanted to create a modern, drinks brand made in Scotland that focused on original flavours rather than conventional categories and repetitive trends. They now make a range of such spirits at their Sighthill distillery including a whisky series, a gin-like spirit Escubac, a spiced rum and their latest creation, Wild Absinthe. But forget lurid green liquid and fairies, this is a thoroughly modern take on the notorious Fin de Siècle concoction. A lighter, more approachable drink where the green influence comes from the sustainable ethos and practices of Sweetdram. Sweetdram​'s​ Wild Absinthe is made using botanicals from the distillery’s edible garden or foraged nearby. Those botanicals are sea wormwood, wild fennel, bay, santolina, horseradish leaf, marigold, eucalyptus, lemon verbena, purple sage, anise hyssop, sweet cicely. The garden is tended by the local bike-powered female duo ‘Radicle Gardens’. Furthermore, distillery waste is composted or recycled, and Dan and Andrew use a state-of-the-art recirculating chiller to cool their condensers, saving around two million litres of water waste each year. Andrew said: “Utilising our outdoor space, and working with Radicle Gardens, has been a really exciting project. It has provided me with additional creativity in my distilling, and real ownership of the process ‘garden to glass’; none of our other products have had such a short supply chain and that’s been really rewarding for everyone involved.” Daniel said: “Things have moved on in the industry since we first set up Sweetdram, and there are so many more options available to ensure our sustainability goals can be met. We have very environmentally friendly aspirations, but as we all know, it’s a journey rather than something we can change overnight. This absinthe release offers us a great testing bed, and an important first step, towards some of those goals.” Wild Absinthe is a first for Edinburgh and can be drunk poured over ice until it ‘louches’ (clouds), turning oily and sweet, or mixed in classic cocktails, like the Corpse Reviver or Sazerac. You will spot it on the best back bars in the city by its pretty label designed by local illustrator Jack Fletcher. (S. Wilson) Wild Absinthe launched on September 28th. It is available online at www.sweetdram.com Tasting Notes: Colour - Light green/cloudy mint (diluted) Nose - Raw fennel, lavender Palate - Liquorice Allsorts, pine oil, cardamom buns Finish - Camphor, menthol Zest in the Afternoon - a cocktail devised by Scottish Mixology (see on Insta) Sweetdram Wild Absinthe Ginger, lemongrass, aloe syrup Sparkling Wine

What would you order for your last meal? I would have to say fresh Scottish langoustines with aioli and a glass of crisp white wine. What is your favourite restaurant? Le Louis XV – Alain Ducasse at d’hôtel de Paris in Monaco. As a young chef, I spent time working at the three Michelin Star restaurant. For a young Scots lad, it was unbelievable. It was incredibly hard work, but I felt honoured to be working there and I learnt so much that I still bring to my restaurants today. The dining room is one of the most incredible places and the cooking shows respect for each and every inch of seasonal ingredients and uses it to create truly outstanding dishes. What is your favourite bar? Taggy’s Bar & Beer Garden in Liverpool. It’s my favourite pre-match haunt and one I love to visit whenever I’m able to watch Liverpool play. It’s a great spot to get the pre-match vibe. The atmosphere is electric. Most memorable holiday meal? I had a weekend trip to Bordeaux to celebrate a special birthday with my wife Michaela and we went to the wonderful three Michelin Star restaurant Michel Guérard. We had a lovely time meeting the chef and the setting was just stunning. It was very inspirational. Who would you most like to go out to dinner with and why? My wife Michaela. Running four restaurants and making sure our four young boys get to their football games and activities is quite something. We don’t often get the chance to enjoy a meal together, but we try to make time whenever possible. Who would you most like to go drinking with? I have some great friends in Liverpool who I enjoy spending time with when I visit the city for matches. It’s the coming together of the Scots and the Scousers and we all share a love of the game - the excitement is always high pre-match. What is your most memorable childhood meal? Fresh mackerel. When I was growing up, we had lots of holidays on the West Coast of Scotland. We would go mackerel fishing, and whatever fish we caught we’d cook on the barbecue with lemon and thyme, straight from the water. To this day I still really enjoy freshly cooked mackerel. What is your ‘go-to’ quick supper? It depends on what is in season but quick family suppers at the weekend tend to be Chicken Tacos with Avocado and Pea Guacamole which appears in my book Meat & Game and has evolved into a Kitchin family favourite. We also love quick and easy one-pan dishes like a big frittata using up all the seasonal vegetables in the fridge. What is your top food hack? Try to cook as much as you can with seasonal ingredients – the fresher and more local the ingredients, the less you have to do to make them taste great. Often the simpler the better. If you weren’t a chef, what would you be? I had great ambitions of being a footballer when I was younger but with a name like Kitchin, it was kind of meant to be! Who is your food hero? Pierre Koffmann has been a real mentor to me and still is to this day. He taught me to cook from the heart and truly respect the produce and really influenced my early cooking career. What is your favourite Edinburgh restaurant or bar? One of our favourite places in town is the French restaurant l’Escargot Bleu run by Fred Berkmiller. You get really authentic French food and great produce there. We like to enjoy the classic escargot and the French pates. What is your comfort food? It’s hard to beat a good Scottish steak pie on a Sunday with the family. We like to cook a big steak pie or fish pie on a Sunday and pop it in the middle of the table for everyone to tuck into and enjoy for Sunday supper. The latest venue from Chef Tom Kitchin and his wife Michaela, KORA by TK has opened its doors in Bruntsfield, Edinburgh, revealing a stylish, cosy and convivial space celebrating local, seasonal produce. korabytk.com

From the 10th of October, nothing is what it is because everything is not what it is as guests fall 'Down The Rabbit Hole' at Six by Nico into a topsy-turvy foodie world. 'Down The Rabbit Hole', inspired by the whimsical world of Alice in Wonderland, will retell childhood tales with a colourful feast in fine dining style. Six by Nico will transport guests into a world of creativity and adventure, where you can enjoy magical moments of eccentric eats and extreme pleasure with eye-deceiving dishes and surprises at every turn. Six by Nico guests do not need to shrink to three inches, solve perplexing riddles, or encounter psychedelic Cheshire cats; instead, chef Nico Simeone and his team have introduced a much more digestible manner with a fitting conclusion to a tasting menu as unique as Wonderland itself. Jump from course to course to discover a feast inspired by famous phrases and characters from the classic novel, prepared with the most unusual ingredients and flavours. The new six-course tasting menu highlights nature's oddities and peculiarities including “Mad Hatters Tea Party” - Mushroom Tea, Condiments (Bacon Jam, Truffle Cheese Royale, Pickled Walnut) & Savoury Cheese Scone; “The White Rabbit” - Rabbit & Date Ballotine, Beef Fat Roasted Carrot, Carrot Puree, Tarragon Pesto, Rabbit Bolognese, Pickled Carrot, Carrot Ketchup, Chervil; “Paint The Roses Red” - Celeriac Creme, Baby Beetroots, Pickled Celeriac Disks, Radish, Celeriac Puree, Beetroot Gel, Kalamata Olive Crumb, Red Apple Caramel, Red Shiso; “Eat Me, Drink Me!” - Roast Cod, Miso & Yuzu Glaze, Bonito Emulsion, White Turnip Puree, Pickled Tokyo Turnip, Dashi Broth and “Off With Its Head!” - Roast Pork Belly, Soy Glaze, Cauliflower Puree, Choucroute, Apple Gel, Pig Head Croquette, Sauce Charcuterie, Nasturtiums. Finish off your dining experience the right way with Six by Nico's mind-altering Psychedelic dessert - “Learn How To Make Mushrooms” featuring Chocolate & Cep Mushroom Cremeux, Hazelnut Ice Cream, Candied Hazelnut, Chocolate Soil, Smoked Maldon & Sherry Vinegar Gel. Andy Temple, Chief Creative Officer at Six by Nico Restaurant Group said; "Six by Nico's latest theme is perfect for those looking for a magical food adventure. Throughout October and November, guests will be transported down the rabbit hole to a world of intrigue and enjoy our whimsical dining experience. With our most immersive theme to date, expect the unexpected ". The menu is priced at £37 per person 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, as well as a wacky 'Down the Rabbit Hole’ inspired snacks. Diners can book a table now for 'Down the Rabbit Hole’. Open from midday, Monday - Sunday at Glasgow Finnieston and Wednesday through Monday at Hanover Street in Edinburgh as well as every Friday - Sunday at the new Six by Nico Southside with each six-course tasting menu available from noon to night. To make a reservation and to book now for Six by Nico in Glasgow Finnieston, Glasgow Southside and Edinburgh City Centre visit: www.sixbynico.co.uk Discover the psychedelic 'Down the Rabbit Hole’ food experience from Monday 10th October - Sunday 20th November 2022 at Glasgow and Edinburgh Six by Nico restaurants. Opening Times Glasgow Finnieston: Open Monday - Sunday Glasgow Southside: Open Friday, Saturday and Sunday only Edinburgh City Centre: Closed Tuesdays, open Wednesday - Monday Aberdeen: Closed Mondays and Tuesdays

--- Sci-fi anthology is inspired by distillery’s smoky single malts --- In September 2022, Islay single malt distillery Ardbeg will take its first foray into the world of graphic novels, with the launch of Planet Ardbeg, a 40-page sci-fi anthology created by three cutting-edge artists. This limited edition publication is inspired by the unique flavours and ‘origin stories’ of three Ardbeg expressions – Ardbeg Ten Years Old, Ardbeg An Oa, and Ardbeg Wee Beastie – and features cameos from some of the Islay distillery’s best-known characters. Planet Ardbeg was conceived by award-winning New York cartoonist Ronald Wimberly in collaboration with fellow artists Emma Ríos and Sanford Greene, each bringing their own distinctive voice and style to the project. Using Ardbeg’s core range as their creative launchpad, together they have produced a triptych of fantastical tales as bold and unique as Ardbeg itself. “Guardians of Oa” by Sanford Greene, which draws its influence from the rounded balance and smoky power of Ardbeg An Oa, is an action-packed epic about a copper city coming under attack from a monstrous creature. Meanwhile, Ronald Wimberley’s “The Best Laid Schemes”, which channels the feisty and formidable flavours of Ardbeg Wee Beastie, is a fast-paced neo-western featuring giant botanicals and even bigger beasts. Finally, “Take it with a Grain of Sand” by Emma Ríos, captures the complex peaty essence of Ardbeg Ten Years Old, and tells of a mystical quest through a land lost to time. Ronald Wimberly, creative director on Planet Ardbeg, said: “When we first started thinking about making this graphic novel, I thought about Planet Ardbeg as a time machine. Time is important with whisky, and with Ardbeg An Oa, Ardbeg Wee Beastie and Ardbeg Ten Years Old what you’re talking about is three different time experiences.” Colin Gordon, Ardbeg’s Distillery Manager, said: “It’s amazing to see the different smoky characteristics of these whiskies brought to life in graphic novel form. Each story in Planet Ardbeg is brimming with imagination and creativity. It’s a must-read for Ardbeg fans everywhere.” Planet Ardbeg will be available to buy at the Ardbeg Distillery Visitor Centre, in selected comic book shops, as well as via Ardbeg.com in certain markets. A digital version will also be available exclusively for members of the Ardbeg Committee to read for free at ardbeg.com/planet-ardbeg The Ardbeg Committee comprises more than 160,000 Ardbeg followers worldwide. Committee Members receive exclusive benefits, including invitations to special gatherings, tastings and events. Anyone can join the Committee by signing up for free at ardbeg.com/committee. For more information about Planet Ardbeg visit ardbeg.com

If you’re out and about around George Street and Hanover Street in Edinburgh and looking for somewhere to refuel, look no further than Superico Restaurant at 83 Hanover Street, with its funky, Mediterranean vibe, and relaxed playlist. Managed by Mike Lynch, (who also manages Superico Bar and Lounge at 99 Hanover Street), an award-winning mixologist with a speciality in drinks and menu development, he is joined by Calum Ralston, part of the Ralston family food clan, well-known in Edinburgh’s hospitality scene. The younger brother of Scott and Stuart (who appeared on the recent series of the Great British Menu), Calum is head chef at Superico. He has created a menu inspired by some of the most exciting food destinations, styles and trends around the globe. With a choice of snacks; small plates where it’s recommended you choose 2-3 per person; larger shared plates, suitable for sharing between 2-4, depending on how greedy your dining partners are; and desserts, there is much to tempt. The drinks list includes Aperitivo-style offerings with a selection of spritzes and Martini’s served straight from the freezer, as well as speciality wines from around the world. The experience of Aperitivo is a cultural ritual - often a pre-meal drink, which is becoming popular in Edinburgh's food and drink scene. Signature cocktails include Padron Martini, using Spanish Padron peppers; Yuzu Spritz which uses aromatic citrus from Japan; and Peach Negroni, combining Italian and Scottish influences, including artisanal flavours and ingredients from The House of Botanicals in Aberdeen. I start with a Rosemary Daisy, made of Tapatio Blanco Tequila, Apricot, Rosemary, Lime and Spanish Bitters served elegantly in an old-fashioned, gimlet-style glass. But by far the winner is the Peach Negroni, with its single large ice block. It is paired with some Gordal olives, which translates as big, fat juicy ones, and a firm favourite to enjoy alongside any cocktail, they will convert even non-olive lovers. Our choice of dishes veered to the meaty, due to some seafood and shellfish allergies. The croquettes, traditionally a béchamel or mash potato concoction, often flavoured with ham, cheese or fish, covered in breadcrumbs and deep fried, are instead a delightful and satisfying combination of ham hock, cheese custard and apple sauce covered in panko breadcrumbs and deep fried. We put them on repeat order as everyone declares them a firm favourite among the small plates. The king oyster mushroom served on new potatoes with a tarragon Verde, shallots and dusted with parmesan has a lovely meaty texture, although obviously vegetarian. Likewise, curried cauliflower, with tahini, crispy chickpeas, roast shallots, chilli and lime peanuts is hearty and would satisfy any carnivore favouring diners. For lovers of beef short-rib, make sure you get your order in early. Despite being relatively early diners, we nabbed the last portion. Served with smoked lardons and silverskin ragu, and again with a tarragon Verde, it is meltingly succulent. When paired with the potato bravas, aioli and Manchego, it is a meal in itself. However, we still manage to find room for a sharing plate of a buttermilk spatchcocked chicken, served with more potato bravas, baby gem salad and a chicken gravy which is so intense and rich, it is plate-licking worthy. For dessert, the chocolate brownie with hazelnut fudge and dulce de leche ice cream is the popular choice although the custard tart with the cleansing strawberry sorbet also gets a look in from one of our diners and is declared ‘superb’. Whether you’re looking for somewhere for food and to refuel during the Festival or just a cool place to meet friends, Superico should be added to your restaurant list for its outstanding food, its relaxed, continental vibe and unobtrusive, yet excellent playlist. A big shout out to Mike and to Jess, our friendly waitress, who made our dining experience such a memorable occasion among the madness that is Fringe August. Superico Restaurant – 83 Hanover Street Instagram - www.instagram.com/supericorestaurant and Facebook - www.facebook.com/superico83

In the spirit of sharing great whisky, creative energy and inspiring minds, the Scottish Malt Whisky Society, has collaborated with Soho House to provide its members with various experiences throughout the Edinburgh Festivals season this August. Members of Soho House (36 Houses worldwide) will have exclusive access to The Scotch Malt Whisky Society on Queen Street from the 5th to the 29th of August 2022 in an exclusive collaboration. Rebecca Hamilton, Group Marketing & E-Commerce Director at The Scotch Malt Whisky Society said: “Working with the Soho House team is a meeting of the minds – we are mutually interested in creating and curating special experiences for a community of members. Because what we do has been crafted with passion for flavour, artistic flair and long-established expertise – and we like to do things differently with life-loving like-minded people – welcoming Soho Members to discover our whisky makes absolute sense. We look forward to welcoming members to try our cocktail creation – and more - this August. " Members of Soho House can gather their friends for a whisky flight, available only to members, in which they will be able to taste a selection of superior Scotch malt whiskies, from the incredible variety curated by the Society. More than 550 limited edition whiskies sit on the bar – each with a unique flavour experience for the drinker. The Soho House X SMWS Cherry Blossom cocktail, an exquisite blend of SMWS whisky infused with peach, cherry liquor, orgeat and fresh lime juice is also available throughout August in the Kaleidoscope Bar on the ground floor. The award-winning bar is open to both members and non-members of SMWS. It has a huge range of ever-changing, limited edition, single cask, single malt whiskies and cask cocktails alongside a selection of cocktails, craft beers, wines and spirits. “We are extremely proud of being named Whisky Global Bar of the Year – but it’s not surprising why with our whisky expertise and diverse range of unique bottlings. Seeing someone’s face the first time they try our whisky is what I will look forward to this August, as we welcome Soho Members to the city,” said Sarah Prior, General Manager at SMWS Queen Street. Founded in 1995 by Nick Jones, Soho House is a place for a diverse membership to connect, grow, have fun, and make an impact. Today, there are members and Houses around the world, as well as restaurants, spas, workspaces, and cinemas. Soho House is a platform that fosters creativity in all its forms, a place where people can share ideas and make connections in physical and digital spaces. The Scotch Malt Whisky Society is part of The Artisanal Spirits Company, based in Leith, and was originally founded by Pip Hills in 1983. Pip was on a mission to bring the best whisky in the world to people up for a whisky adventure. With over 200 awards for their exceptional, limited-edition whiskies and whisky experiences in their Members’ Rooms, Partner Bars and Live Experiences in over 30 countries – The Scotch Malt Whisky Society is best known for its unique flavour alchemy and cask mastery and has more than 35,000 members worldwide. The Scotch Malt Whisky Society at 28 QUEEN STREET EDINBURGH EH2 1JX is open Tuesdays - Sundays from 11 am - late.