María José San Román is a Michelin Star Chef based in Alicante, Spain. She has become famous for advocating for female chefs and for championing the cuisine of Alicante through indigenous ingredients such as saffron and extra virgin olive oil (EVOO). Her Alicante restaurant, Monastrell, is named after the black grape which in France is called Mourvèdre and makes dark red wine. San Román’s Grupo Gourmet Alicante is a collection of six restaurants and an artisan bakery and she is also president of ‘Mujeres en Gastronomia’ (Women in Gastronomy) Known as the Queen of Saffron, San Román has also become obsessed with olive oil. She talks about how important oil is in the cultural and culinary heritage of Spain and explains that it is a more diverse product than generally recognised. There are numerous different types of olive oils all with different taste profiles. In January she commenced an Oleoteca olive oil tasting program which was celebrated with a 12-course meal, each dish featuring different olive oils. She told The Olive Oil Source: “We have many varieties native to Spain that deserve attention and consideration beyond Picual, Arbequina and Hojiblanca. Regional varieties like Changelot Real, Royal and Empeltre are just some of the options open to chefs” The Olive Oil Source asked her what her favourite dish made with olive oil is and she replied: “Spanish producer, Castillo de Canena makes a beautiful Picual olive oil that I love to use in my olive oil and saffron cake. It is hard to believe that the bitter, piquant taste of the Picual olive disappears in the mix and becomes more delicate, but it adds such depth of flavour to the cake.” The Edinburgh Spanish Film Festival always has a gastronomic highlight. Past events have included the film Chef’s Diaries where the Roca Brothers, who own the famous El Cellar de Can Roca, explore Scotland; a wine, sherry and Flamenco event and a Q&A session with Michelin star chef Diego Gallegos. This year features a documentary on the life of María José San Román, ‘The Essence of Sustainability‘ by Vicente Seva and Manuel Sánchez, and a selection of Mediterranean tapas, featuring exclusive olive oil created by María José San Román. Dishes will be paired with a selection of specially imported wines from the same regions by Spanish wine Ambassador Miguel Crunia. With the world reliant on a small number of crops and ‘mono-diets’ and food shortages an increasing threat perhaps it is time that we all embrace the true diversity of food. María José San Román Thursday 6th October at 6 pm French Institute, West Parliament Square, Edinburgh EH1 1RF - Tickets at: www.edinburghspanishfilmfestival.com £50 You can buy tickets here

One of Australia’s most distinguished theatre artists, John Bell, arguably Australia’s most acclaimed and prolific actor-director, will present his one-man show at the Edinburgh Festival at Australia’s special pop-up venue in Edinburgh, House of Oz, for three nights on 16, 17 and 18 August 2022. “John Bell is one of Australia’s most acclaimed theatre personalities. In a career of acting and directing, John has been instrumental in shaping the Australian theatre industry as we know it.” Sydney Opera Frequently compared in the UK to Sir Laurence Olivier or Sir Ian McKellen, John Bell AO OBE is arguably Australia’s most acclaimed and prolific actor-director. Founder of Bell Shakespeare Company, as well as a theatrical dynasty (Bell’s daughters are actor Lucy Bell and playwright Hilary Bell), his honours include a National Trust Living National Treasure award. From Australian poet Les Murray to Shakespeare, from Keats to comedy, John Bell’s show, A Few Of My Favourite Things ranges widely to include poems, stories, backstage gossip: things he finds inspiring, comforting or just plain funny. John Bell AO OBE (born 1 November 1940) is an Australian actor, theatre director and theatre manager. He has been a major influence on the development of Australian theatre in the late 20th and early 21st centuries. He spent five years with the Royal Shakespeare Company in the 1970s before co-founding the Nimrod Theatre Company in Sydney. In 1990, he founded the theatre company Bell Shakespeare and has produced, among others, Hamlet, Romeo and Juliet, The Taming of the Shrew, Richard III, Pericles, Henry IV, Henry V, Julius Caesar, Antony and Cleopatra, The Comedy of Errors, The Merchant of Venice, The Tempest, King Lear and Goldoni's Servant of Two Masters. Part of the UK / Australia Season, new Fringe venue House of Oz has been specially created as a hub for what The Australian newspaper dubbed this summer’s cultural Aussie Invasion. The month-long programme at House of Oz also includes shows by Mitch Tambo (Gamilaraay world music sensation) and Gabbi Bolt the 26-year-old TikTok star who won the Best Newcomer award at this year’s Sydney Festival. John Bell: A Few of My Favourite Things House of Oz, 41a South Clerk Street, Newington, Edinburgh EH8 9NZ Tuesday 16 August, Wednesday 17 August, Thursday 18 August 19:00hrs Show duration: 1hr / Suitability: 16+ Tickets: £17 / Concessions: £15 Houseofoz.co.uk Ticket link: https://tickets.edfringe.com/whats-on#q=john%20bell

It’s a lazy Sunday and I am sipping a martini at Pier Brasserie watching the sunset over Newhaven Harbour while Phil Collin's A Groovy Kind of Love plays gently in the background. I am out for dinner with Mr Bite and can’t help but feel grateful. The eighties tunes complement the positive, friendly vibe of this waterfront eatery set between Welch’s fishmonger and Loch Fyne Restaurant and Bar. The pier is part of a working port and lobster creels dot the landscape. My Gin Martini ticks all the boxes: vintage-style glass, check; good balance of gin and vermouth creating a pleasant kick, check; twist of lemon peel imparting a waft of lifting essential oil, check. The venue comprises all the features that make up a smart brasserie. It’s spacious despite 80 plus covers, glasses and wine racks gleam, wooden surfaces are polished. An open kitchen sees dishes cross the pass to aproned staff who ferry them to tables. There is a nautical nod courtesy of some ceiling to floor coils of rope. The menu is a mix of crowd-pleasing classics such as grilled steaks and shellfish, fish and chips, and steak pie alongside contemporary choices. We decide on Duck Salad and Tuna Loin for starters. The loin is virtually sashimi, albeit with peppery, charred edges. Radishes and pea shoots scream summer freshness and yoghurt dressing completes this sophisticated dish served on a slate for aesthetic impact. All I can say of the Duck Salad is that it is promptly demolished across the table. We both choose hearty, meaty dishes for our main course tempted by the promise of good produce cooked well. Much of the meat comes from the excellent butcher, Donald Russell. Mr Bite’s Short Horn Beef Cheeks collapse easily into creamy mash and thick gravy. My Duck Confit is stuffed into crispy cigar-shaped filo pastries. Fennel is braised glossy and mash is green from lashings of herby olive oil that has been whipped through. A tangerine jus is on hand to mop up any stray morsels that escape the fork. Sticky Toffee Pudding is recommended for dessert, but I feel we should try something more adventurous and opt for the Lemon and Lavender Sponge. Alas, presentation is lacking and the ‘pud’ is more school dinner slab of sponge than the refined dessert I am expecting. It is moister than it looks, and a lavender spray applied as it is served is a nice piece of theatre. However, the promised Calvados syrup is MIA. Lemon, lavender, and Calvados is a respectable trio for a good pud but this one needs an overhaul. Despite our ‘dessert disappointment’, we enjoyed our meal a lot and I would happily recommend Pier Brasserie for any number of occasions from the intimate to the large social. Pier Brasserie - 25b Pier Place, Newhaven Harbour, Edinburgh, EH6 4LP. info@pierbrasserie.com - 0131 552 5278

Glasgow’s favourite purveyors of reasonably priced steak popped up in Edinburgh this week. The Chateau-X concept is the brainchild of Six by Nico founder, Nico Simeone, well known for offering exceptional food experiences at affordable prices. However, in every other way, this couldn’t be more different to the varied dishes and ever-evolving menus of Six by Nico. The idea behind Chateau-X is a simple one: one thing, done well (or rare, or medium, of course). Originally started during lockdown, Chateau-X was part of the HOME-X meal delivery service, but now has its own restaurant in Finnieston, Glasgow, which has been so successful, there are no doubt plans to expand. Perfect for the indecisive, the main is Aged Beef Chateaubriand for Two; so the only decisions required are which sides and sauces will go with it. As well as the usual Skinny Fries, there are some interesting options for sides, including Heirloom tomato Panzanella Salad, XO Broccoli with cashew & sesame dressing, and Roasted Pumpkin with parmesan & red pepper Trapanese pesto. However, I eschewed the vegetables on this occasion and opted for the Truffle Mac & Cheese, as I always enjoy the rich creaminess as an accompaniment to steak. A la Six by Nico, there are also ‘snacks’ to start, like Cumbrae Oysters and Mozzarella Burrata. Our medium-cooked chateaubriand arrived with its sides, plus the traditional garnishes of roasted tomato, watercress and flat cap mushrooms. The meat looked the part and certainly did not disappoint, just the right amount of smoky, charcoal flavour around the edge and juicy, pink meat at the centre. (Writing about it now, I want to eat it all over again.) The only slight disappointment was a Hebridean Blue Cheese Sauce that was lacking in blue cheesiness, but it was a minor black mark against an overall excellent meal. Ingeniously, a softserve ice cream cone is the dessert option, served with chocolate sauce and candied almonds, a nice light way to finish, and easy to transport if you spent too long over your steak and have to rush to a show. It is now confirmed that Chateaux X will be ‘popping up’ at Six by Nico every Tuesday throughout August, so after a day of comedic hits and misses at the Fringe, you can at least be sure dinner will get rave reviews. When: Every Tuesday in August. Where: Six By Nico, 97 Hanover St, Edinburgh EH2 1DJ How much? Chateaubriand for Two £35 (sides and sauces extra)

Greece, revered as the birthplace of democracy, theatre and the Olympic Games, has also given the world some delicious food. Six by Nico have devised a menu designed to conjure up endless coastline, characterful islands and bustling white-walled tavernas. The Grecian inspired six course menu comprises: Course 1 – Moussaka – Lamb Ragu, Pickled Aubergine, Cheese Espuma, Potato Tuilee Course 2 – Greek Tomato – Tomato Gazpacho, Compressed Tomato, Whipped Feta Course 3 – Lamb Belly & Sausage – Smoked Baba Ganoush, Barbecue Cucumber, Red Pepper & Kalamata Olive, Caper Dressing Course 4 – Stone Bass – Baby Courgette, Green Olive Tapenade, Courgette & Basil Puree, Crispy Squid, Squid Ink, Lemon Emulsion Course 5 – Gyros – Breast of Chicken, Tomato & Oregano Terrine, Crispy Confit Potato & Roasted Garlic Emulsion, Tempura Pickled Chilli. Course 6 - Baklava - thick layers of walnuts mixed in honey, accompanied by Crème Fraiche, Cherry Sorbet, and Cherry Gel. Those who choose the vegetarian options will be transported to Santorini with courses like stuffed baby courgette and halloumi, while vegans will feel the heat of Crete with grilled aubergine and roasted cauliflower steak. Andy Temple, Chief Creative Officer at Six by Nico Restaurant Group said: "You'd be forgiven for thinking you'd been transported to a little piece of heaven on earth with our latest menu. Every dish iconic of the mainland and islands is bursting with flavour, including gyros, olives, feta, olive oil, tzatziki, meze, and baklava, to name a few. " Diners can reserve a table for 'Greece' at Six by Nico in Glasgow, Edinburgh, and Aberdeen right now. Each six-course menu will be available beginning Monday, August 29th, from midday to late (please note opening time varies across each location). The 'Greece' menu costs £37 per person, with an additional £30 for an expertly selected wine and specialist drinks pairing. As always, a vegetarian option is available for each course, and an aperitif and snack sides are available for an additional £7.50 and £6.50, respectively. To make a reservation and to book now, visit www.sixbynico.co.uk ‘Greece' will run from Monday 29th August - Sunday 9th October 2022 across various UK and Ireland locations. 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

I’ve never been to Australia, but I have a lot of love for their food culture through many years of obsession with Masterchef Australia on TV. I’m sure fellow fans will appreciate how excited I am to come face to face with a finger lime and some bush tomatoes in the Outback garden at House of Oz. House of Oz is an Edinburgh Festival Fringe venue and part of the UK/Australia Season of Culture. Taking over a community church building on South Clerk St, there is a host of shows for adults and kids in the indoor space, but the food and drinks offerings in the Outback garden are not to be missed. Chef David Lee from Sydney has brought native Aussie ingredients focused on sustainable, ethical, and organic produce. The prawns being cooked over the barbecue flames and dressed with finger lime and olive oil are plump and smoky. If you visit try anything that has the bush tomato chutney on it; it’s a real flavour burst. The menu has heaps of Aussie tucker; kangaroo burgers, lamb kofta pizza, cheese and vegemite jaffles (toasties), and David’s pavlova smash with passionfruit curd and beautiful Davidson plums. There are plenty of veggie and vegan options, and a bar stocked with Australian drinks are sure to bring a little bit of home to any Southern Hemisphere visitors. I’m loving the Vegemite Bloody Mary; it’s got quite a kick. As well as this completely charming all-day bar, David is presenting Monday evening Taste Australia dinners, each one hosted by an acclaimed Australian artist. The unique events will feature food highlighting different national food traditions whilst incorporating native Australian ingredients. The next dates are: Monday 15 August: Reuben Kaye (Russian-Jewish) Monday 22 August: Michaela Burger (Greek) Full price: £75 / Carer: £35 Tickets include a welcome cocktail and degustation menu. Wine flight and bar available at additional cost. Tickets are available from: https://tickets.edfringe.com/venues/house-of-oz OUTBACK GARDEN KITCHEN AND BAR Opening hours: Monday to Saturday, 10 am-10 pm. Sunday, 12:30pm-10pm Last food orders: 9:30 pm House of Oz - King’s Hall, 41a South Clerk Street, Newington, Edinburgh EH8 9NZ

Tucked away in East Lothian, Gullane village boasts a stunning coastline, four of Scotland’s best golf courses and, in recent years, some of the finest restaurants in the county. An ideal location for relative newbie The Watchman, which opened in September 2021, when the former Mallard Hotel was bought by three local families, the Watsons, Marnocks and Chapmans. The efforts to revamp the place have certainly paid off, with both inside and outside now finished to a high standard. Situated on a quiet street facing Goose Green, The Watchman comprises a bright and cosy restaurant/bar, 19 hotel rooms, plush drawing room and extensive terrace at the front, as well as a function room and beautiful garden at the back. However, as delightful as the surroundings are, it was the food that had brought me here and an intriguing summer menu devised by head chef Kristian. While not extensive, the menu offers something for everyone, whether you’re looking for a burger, fish & chips, a steak, or, as in my case, fresh Scottish seafood. To start I opt for the bright and seasonal Heirloom Tomatoes with burrata, basil and focaccia croutons – perfectly complemented by the sunshine streaming through the windows (and a glass of picpoul de pinet). My West Coast Cod for main is a meaty, flaky delight, heightened by a creamy beurre noisette, brown shrimp and punctuated with salty capers. Dessert is a new addition to the menu and heartily recommended by the friendly server, a Banana and Tonka Bean Doughnut with a hazelnut praline sauce – substantial yet light, with a lovely balance of flavours. My ‘plus one’ can’t see past the roast beef, which can often be disappointing, but the attention to detail shines through in every item on the overflowing plate, particularly the meat itself, sourced from restaurant favourite, local butcher John Gilmour. The conclusion: “almost as good as my mum’s”, which, in this case, is praise indeed. With high standards throughout and a friendly, relaxed atmosphere, this local, independent business could give Tom Kitchin’s Gullane gastropub Bonnie Badger a run for its money. We will certainly be back for drinks on the terrace or a cosy afternoon by the fire. Fringe by the Sea is taking place in North Berwick until 14 August, so there couldn’t be better time to visit the east coast and sample some of the exceptional food and drink on offer. Watchman Hotel & Restaurant: East Links Rd, Gullane EH31 2AF, Scotland E: contact@watchmanhotel.co.uk T: 01620 842 299 OPENING TIMES: Restaurant is open 7 days a week Food served from 1pm to 9pm (12pm to 8pm on a Sunday) Monday to Wednesday: Bar Open: 11am – 11pm Thursday to Sunday: Bar Open: 11am – midnight

Arriving for a lunch hosted by Maple from Canada at The Gannet in Glasgow, I’m aware that I have only ever used maple as a syrup on my Sunday morning pancakes with crispy streaky bacon. As wonderful as that tastes, I can’t wait to be inspired to try it in other ways. Chef Director of The Gannet, Peter McKenna, is a Maple chef ambassador and his genuine passion for the product is evident as he talks us through all of the ways he uses it: maple sugar, 4 different styles and colours of maple syrup, maple wood smoking, and my new favourite thing - maple vinegar. A 100% natural sweetener, a sustainable product, and suitable for vegan diets, it’s no wonder that Canada loves maple so much and it’s exciting to hear the plans to expand education about it here in Scotland and the rest of the UK. Although it’s featured in each course, maple isn’t an overpowering flavour in any of them, rather it enhances each dish. Maple pickled mushrooms cut through the creaminess of the aged beef and smoked eel, whilst maple glazed beetroots add sweetness to an earthy red deer dish. The whole experience is as impressive as I expected it to be at The Gannet; each course is paired with a glass of exceptional wine and the front-of-house service is exemplary, complementing the quality of the dishes arriving from the kitchen. The added bonus today is that I’ve also learned lots of new ways to try maple in all of its forms. I already have ideas in my head to try it in salad dressings, sauces, and especially in a glaze or rub for barbecue meats as soon as the sun comes out again. There are lots of recipes on the Maple from Canada website, this one from Peter McKenna particularly caught my eye so if you bring the lobster, I’ll bring the maple. Peter McKenna’s Maple and Scotch Whisky Glazed Smoked Butter Poached Lobster Ingredients: Native lobster 500g butter 100ml maple syrup (preferably amber syrup for its rich taste) 50ml maple vinegar Splash of Bowmore 15-year-old Scotch whisky Blackthorn salt to season Cold smoke the butter for 1 hour. Clarify and remove milk solids. Blanch the lobster for 3 minutes in boiling seasoned water, and refresh in ice water. Boil the maple syrup and reduce to half the volume, add the maple vinegar and bring back to boil, reduce till a balance of flavour is achieved. Once cooled add the Bowmore to taste. Cut the chilled lobster tail in half and carefully crack open the claws, remove the flesh and clean the carcass. Poach the flesh in the smoked butter (at 56 – 57 degrees) for 5 minutes. Once the lobster is cooked remove it from the butter and place it neatly back in its shell. Brush on the maple glaze, season with the blackthorn salt and finish on a BBQ to accentuate the smoky flavours. (Recipe and image of lobster are both used with permission, credited to www.maplefromcanada.co.uk) The Gannet 1155 Argyle St, Finnieston, Glasgow G3 8TB https://www.thegannetgla.com

Converted police boxes around town seem to be the preserve of coffee shops (think The Drip, Sam’s Coffee Box, Waverley Cafe). Not any longer. For the duration of the 2022 Edinburgh International Festival, the whisky experts at Cask 88 have opened the world’s smallest whisky bar on Princes Street – right in the face of Johnny Walker, to be exact! The black-and-gold police box literally fits two people: the bartender – and you. Step inside, sit down in front of the wee bar and that’s it. It’s full. But that’s all part of the appeal. Personal attention, a good dose of quirkiness and single-cask whiskies? We’ll take that. Barman Jamie Harbour first talks you through the limited-edition whiskies behind the tiny bar, weaving tales of railways and witches, allowing you to decide which you’d like to try. Maybe it’s “Isobel Gowdie” from the Scottish Witchcraft Series, taking you back to the legends from the 1600s. Or perhaps it’s from the Scottish Express Series, a voyage of discovery based on railways across the country. Once you’ve decided which strikes your tastebuds – it was a peaty selection from the Unfiltered Series for me – Jamie (or PC Peat as he’s become known) – pours a dram for you. Here’s where it gets even more unique (not that you can get degrees of uniqueness!): the cups are edible, being made of wafer. It’s a bit like a sugar cone for whisky. All said we agree with the sentiments of the head of sales, Carl Johnstone: “A visit to our bar will give you a great insight into who we are and the wonderful world of single-cask whisky.” Crib notes As the bar only fits one person (bartender aside) at a time, we suggest booking your place online via Eventbrite – click here for more info. There’s also branded merch on sale (t-shirts, caps) while bottles of the good stuff are available online via the Cask 88 website. When we say limited edition, we mean limited edition – once they’re gone, they’re gone. By the way, the bottles from the Scottish Witchcraft Series glow in the dark. How cool is that? Need-to-know basis Opening hours: 12 pm to 7 pm every day Open until: 28 August 2022 Where: 148 Princes Street, Edinburgh EH2 4BL More info: cask88.com

The new Virgin hotel, at the former registry office in iconic Victoria street, is a flagship example of what can be achieved when re-imagining a historic building. Respect for heritage, a sense of fun and attention to detail are hallmarks of Phase One of what will be a more extensive development. Stonework and floors have been unearthed and given new life. A wood-panelled warren of rooms, characteristic of the old town, includes displays of eclectic art so a wander doubles as an art tour. And, as you meander, you happen upon individual spaces accented with features in Virgin scarlet such as stair-carpets, walls and a Veuve Cliquot faux fire extinguisher. A room of glass, mirrors, and foliage gives a view of a tenement building soaring up from the Cowgate. Then there is the circular roof oculus, below which sits Sir Richard Branson’s suite, a quirky library, a plush crimson ‘party prosecco room’ and a classy, comfortable bar is to the left as you step into the hotel. Liz and I scrutinise the wine and cocktail list in the bar. Wines are served in 125 ml., 175 ml., glasses plus half-carafes and bottles and range from affordable to high rollers. Charles Smith Band of Roses 2020 is described as ‘pale and interesting, probably went to art school’. Thoughtful curation is a theme which extends to all the menus. we eat in the open kitchen area of the Commons Club restaurant watching executive chef Steven Wilson and the team plate up; a buzzing area where clean Scandic lines meet homely, Italian artefacts. There is a more intimate, lower-lit dining room adjacent. We haggle over starters, mains, and desserts. It’s a good sign when you would be happy to eat anything including the vegetarian and vegan options. For starters, Commons Signature Caesar with creel-caught langoustines, chicken skin wafer, lettuce emulsion, anchovies and Wagyu beef from John Gilmour Butchers, fried garlic, ponzu green onion purée, and parsnip crisps are shared. Shellfish are sweet and tender, Cos charred, emulsion generous, wafers salty and anchovies dusted with tempura for a clever crunchy surprise. Beef is presented in sumptuous slices and coats the mouth with lingering flavour. The cuisine is accomplished with a good balance of flavours and textures, ingredients are seasonal while service exudes the confidence that comes from tasting and training. Dry-aged Scottish Beef and Slow Roast Organic Chicken are both cooked sous-vide, (the beef at 55 degrees centigrade) for optimum fleshy tenderness. Charcoal mash accompanies the meat and is mostly butter (no complaints!) while the beef is smoky and caramelised at the edges. Diverted from an early choice of compressed pineapple, coconut & lime dessert, Liz is tempted by a special that, like the broad beans with the steak main, captures summer. Strawberry juice & elderflower flavours teamed with a cheesecake rather than a ‘plain vanilla’ cream? Well, who wouldn’t? Meanwhile, I have a gorgeous take on Cranachan, a puck of raspberry and rose mousse, a jug of vanilla-speckled crème anglaise and crumbles of whisky and honey flapjack plus freeze-dried berry bits. Eat these puddings and weep. The food, like the hotel, brings Scotland bang up-to-date to meet the high expectations of a cosmopolitan clientele but not at the expense of a friendly warm welcome

Harvey Nichols Edinburgh will be raising a toast to the return of the Edinburgh festivals with the arrival of the Nyetimber Terrace Takeover at the Forth Floor. Launching yesterday the producer of English Sparkling Wine will be taking over the Forth Floor Terrace for the month of August. The fashionable city centre hot spot, which enjoys spectacular views of the Edinburgh skyline and historic Edinburgh Castle, has been transformed with a special seaside theme, offering customers a space to unwind between shows and performances during the festival month. Nyetimber’s “British Seaside” theme is set to bring the beach to the city this August, sporting colourful stripes reminiscent of quintessentially British beach huts, life rings and pretty wildflower planters, featuring floral varieties commonly found at the British seaside. Guests can both wine and dine on the Terrace and enjoy a selection of Nyetimber wines in a bespoke menu specially created for Harvey Nichols. The Nyetimber Sky high seaside terrace menu Nyetimber, cuvee chérie demi-sec, England Nyetimber, classic cuvee, England Nyetimber rosé, England Nyetimber, blanc de blancs 2014, England Nyetimber, tillington single vineyard 2014, England Booking information The Nyetimber Sky High Seaside Terrace Takeover is available to book from 1st until 31st August. To make your reservation at the Forth Floor Terrace, please: Visit harveynichols.com Call +44 131 524 8350

Green and renewable energy record helps family Caledonian Sleeper guests will be welcomed by a sweet treat from Mackie’s of Scotland following a newly-signed partnership between the two brands. From this month, the Aberdeenshire firm’s 35g chocolate bars will be included as a complimentary welcome gift as part of the Caledonian Sleeper in-room offering for guests booked in Caledonian Double Rooms and also Club Rooms. In a major new listings win for one of Scotland’s top five food brands, Mackie’s chocolate and crisps range will also feature in the on-board room service and Club Car menus, which showcase the best of Scottish produce to more than 314,000 guests each year. This partnership will boost market awareness for Mackie’s increasingly popular five-flavour 35g and 120g bar range. The partnership brings together two organisations which are passionate about sustainability. Using the Caledonian Sleeper ensures up to 90%* less emissions than equivalent plane travel, making it one of the most environmentally friendly ways to make the journey between London and Scotland. Caledonian Sleeper is also taking steps to improve the sustainability of its on-board operations, having committed to ensuring that no waste from the trains will be transferred to landfill, and instead waste is either recycled or recovered when the trains are cleaned after use. Pioneers in renewable energy, Mackie’s renewably produce more than twice as much energy than it uses courtesy of its wind turbines, solar farm and biomass. This year sees the completion of its £4.5million low carbon refrigeration project – which could slash its CO2 emissions by up to 80%. Mac Mackie, Managing Director at Mackie’s of Scotland, said: “The Caledonian Sleeper connects some of the UK’s best destinations and we’re delighted to be providing a taste of Scotland for passengers to enjoy along the way. “As a family business, we’re used to investing in the future, to try and protect the environment for generations to come. This has been one the key drivers for the partnership – as well as the desire to expand our product’s accessibility. “We’re looking forward to seeing our single serve bars ‘on tour’ across the UK, bringing a little lift in every bite.” Kathryn Darbandi, Serco’s Managing Director for Caledonian Sleeper, said: “We’re proud to partner with Mackie’s, an iconic Scottish brand that shares our passion for sustainability, and we’re confident today marks the beginning of a long and popular partnership. “We understand that our exciting food and drink menu, packed with the very best produce that Scotland has to offer, is a staple of the Caledonian Sleeper service. Guests are taken on a culinary tour of Scotland as we transport them to their destination in style, and we’re delighted to count Mackie’s as one of our valued partners.” Caledonian Sleeper is an overnight rail service bringing you the flavours of Scotland and comfort as guests are transported both north and south between London and some of Scotland’s biggest cities and stunning rural destinations. Read more: Nyetimber takeover for festival In 2014, Mackie’s of Scotland converted a tractor shed into a chocolate factory and began making a range of milk and dark chocolate bars – in flavours reminiscent of its ice cream range. It has grown sales year on year, with its bars available in major supermarkets throughout Scotland. To find out more about Mackie’s, please visit: https://www.mackies.co.uk/ To find out more about Caledonian Sleeper, please visit: www.sleeper.scot