A HOLESOME COLLABORATION PREMIERES AT BROSS BAGELS Edinburgh-born Bross Bagels has today (Thursday 28th July) revealed a unique collaboration with the renowned Scottish actor, Alan Cumming, whose signature vegan bagel will take centre stage on the menu at Bross shops across the city from Thursday 4th August, just in time for the Edinburgh International Festival. The world-renowned star of stage and screen arrived in Edinburgh ahead of the launch of his brand-new show Burn, which premieres at The King’s Theatre, Edinburgh from Thursday 4th until Wednesday 10th August. Bross Bagels founder - and former performer and stand-up comedian - Larah Bross invited Cumming into Bross Deli earlier this summer to try his hand at bagel building, and the duo have since teamed up to taste, trial and titillate on the perfect vegan bagel, culminating in The Holesome Cumming bagel. In a nod to Cumming’s world premiere dance-theatre show at this year’s Edinburgh International Festival - which challenges the ‘biscuit tin’ image of Scotland’s national bard Robert Burns - The Holesome Cumming Bagel includes Macsween’s Vegan Haggis, Beef Tomato, Smoked Applewood Cheese, Latke, Pickled Red Onions and Chilli Mayo, all packed into an Everything Bross Bagel. The co-creation will become a permanent feature on Bross Bagels menus across the city, and will change seasonally, allowing locals, visitors and festivalgoers alike to sample a taste of some of Cumming’s favourite flavours throughout the year. A vegan himself, it was fitting that Bross’ Bagels have recently started producing all-vegan bagels, hand-crafting the fresh, authentic Montreal bagels in the brand’s dedicated Portobello Bakery. Commenting on the partnership, Larah ‘Mama’ Bross explains: “Embodying Alan in bagel form has been a massive challenge - we had to get it exactly right - sassy but vulnerable, complex but compelling, acerbic but aromatic - we totally ran out of caraway seeds - but I believe your first bite of this bagel will taste almost as delicious as if you were biting the taut left buttock of the man himself! “I came up with various suggestions for Alan’s bagel - his second name is Cumming for crying out loud - this was meant to be!” Alan Cumming added: “I have performed for world leaders, I have honorary doctorates, I have been on a stamp, people have even tattooed my likeness onto their bodies. But all that pales in significance now. Being embodied in bagel form really takes the biscuit.” The Holesome Cumming Bagel will be available on Bross menus from Thursday 4th August, at Bross Deli at St James Quarter which opened earlier this year, at Bross’ shop in Bruntsfield and at the Portobello Bakery. A co-production between Edinburgh International Festival, the National Theatre of Scotland, and New York City’s The Joyce Theater, Burn is a new creation from the Scottish actor, author and International Festival favourite Alan Cumming and the Olivier Award-winning choreographer Steven Hoggett (Black Watch, Harry Potter and the Cursed Child) and featuring the music of Anna Meredith (Mercury Prize nominated for Fibs).

Britpop guitarist and artisan cheesemaker Alex James said: "My 20th birthday party was all about booze, my 30th birthday was about drugs, and now I realise that my 40s are about food. It's something you appreciate more and more as you get older." Perhaps this is why music industry maverick and band manager, John Spence, runs the global Karma Group of hotels in his middle age and his General Manager in Scotland, Chris Diplock was tempted out of retirement to run the Lake of Menteith Hotel in the Trossachs. The hotel is the latest addition to join a salubrious list of 46 resorts on every continent; characterized by stunning locations. In Scotland, beautiful places abound so you often forget what is on your doorstep. A mere hour from the airports and central belt and you can be in this luxurious hotel set on the tranquil shores of Scotland’s only man-made lake. A lake well stocked with rainbow and brown trout. The hotel is an eighteen-bedroom property, that includes a traditional bar with an open fireplace, a glass-fronted restaurant where you can watch the birds and fishermen, a lakeside terrace and a Malt Vault for whisky aficionados. We are delighted with our room overlooking the lake which has a spacious bathroom and old-fashioned slipper bath. I take a pre-prandial soak and relax in the stillness. I could crack the bathroom window open and perhaps hear the gentle splosh of an oar through the water or the tweet of a bird, but that is it. No traffic. Dinner is served in the restaurant and starters signal we are onto a good thing. I have a thick slice of juicy pancetta with caramelized scallops, a black pudding crumb and asparagus hollandaise. The mix of salty pig and shellfish with the tangy sauce is divine. Mr Bite has Smoked Flaked Stirlingshire Ham Hock which is so insanely good I want to return to get more than a stolen mouthful. I suspect that food critic, Jay Rayner, would love what chef Mike Potts can do with pig. For the main course, Mr Bite has Charred Pork Chops with a Belhaven-infused blue cheese rarebit. I have the special of Whole Baked Lake Trout. I am so used to eating this fish smoked or in the form of pâté that I have forgotten what a treat the real deal is. Pale pink, flakes of flesh with all the freshness of the cold lake. You can’t get better or more local. Chef Mike Potts has cooked around the world and achieved two AA rosettes for his cuisine. He has said: “I’m so pleased to be here in this truly beautiful location at Karma Lake of Menteith, I’ve been very fortunate to have worked as a Chef, which is my passion, in some outstanding locations, not least Bali and the Isles of Scilly. Here is no exception -the Lake and its views out to the mountains are mesmerising. I’m obviously delighted to see that we have fresh locally caught trout, right out of the Lake, on the menu - you can’t get fresher than that!” Local produce is high on the agenda at Karma and Mike is a keen forager too. Breakfasts are well up to par. My Smoked Salmon is thick and succulent and of good quality, while eggs are local, organic and scrambled. Mr Bite has Smoked Haddock and a poached egg. I have a chat with Chris about his plans. It goes without saying that these are tricky times for everyone in hospitality so what has been achieved at Lake of Menteith is to be applauded. The local staff are cheerful ad helpful but no one is resting on their laurels. Plans are afoot to gently but continually improve. Karma is a great place to retreat and relax, enjoy good food and wine and a destination for lunch or dinner. I am sure it will join the roster of Scotland’s outstanding country hotels. Karma Lake of Mentieth - Port of Menteith, Stirling FK8 3RA, United Kingdom - +44 (0) 1877 385258 - reception@karmalakeofmenteith.com, gm@karmalakeofmenteith.com

SCOTLAND’S leading crisp and snacking brand is set to go its own way – after the successful completion of a share buy-out. Mackie’s at Taypack, a joint venture between the Taylor family and leading ice cream producer Mackie’s of Scotland was launched in 2009, to create premium crisps under the Mackie’s of Scotland brand. The families pooled resources to invest and build a successful independent business, launching a range of Mackie’s potato crisps, from a base near the Taylor’s family farm in Errol, Perthshire. It now produces more than 2 million bags each month – and is established as one of the UK’s favourite premium crisps. As majority shareholders, the Taylor family has now purchased the shares held by Mackie’s – a key step in the long-term strategy of the joint venture. Production of the existing, award-winning crisps will continue at Errol but will transition to a new brand in mid-2023 that will reflect the Taylor family’s ownership. The company’s offering has been extended over the years to include popcorn and the “Lentil waves” range of popped chips. Over the last decade, both Mackie’s crisps and ice cream businesses have enjoyed increasing levels of success, based on profitable growth, several award-winning products, increasing sales in UK and export, along with both businesses now being joined by some of the next generation of each family. The ice cream, crisps and chocolate now make Mackie’s Scotland’s fifth most shopped food brand. Today, with both businesses aiming to continue their growth plans for the next generation, the Taylor family are taking control of the crisps and snacking business by buying Mackie’s shares in the business. James Taylor, MD of Mackie’s at Taypack said: “This next exciting stage in our development is made possible by the success of the joint venture to date, in particular the expertise and support from Mackie’s. “We have some exciting growth plans and innovative products in the pipeline, which will ensure the continued success of the business under its new brand in the years ahead.” Mac Mackie, MD of Mackie’s of Scotland commented on the success and uniqueness of the joint venture: “We are delighted to have been able to play our part in establishing a quality snack business in Scotland and look forward to seeing the new brand grow and succeed. “Innovation and progression are at the heart of Mackie’s, and we will continue the development of our premium ice cream and chocolate ranges at the heart of our success.” Both Mackie’s and Taylor’s look forward to continuing to make a growing range of delicious treats and snacks for their loyal UK and global customer base. Mackie’s of Scotland produces luxury ice cream at its fifth generation Aberdeenshire farm from ‘sky to scoop’, with wind and sun-powered renewable energy powering the dairy where it makes its ice cream using fresh milk and cream from its own herd. Produced nearby the fourth-generation Taylor farm, Mackie’s Crisps has become a leading Scottish crisp brand with a dedication towards making high quality, delicious crisps and snacks and will now start to make the transition to a new brand, which is set to hit shelves in 2023.

Six By Nico has built a near cult following since the doors swung open for the first time in Glasgow in 2017. Nico Simeone has seized upon a smart concept - delivering a new themed six course menu every six weeks - and the brand has since expanded to serve from nine premises in seven cities. The latest menu promises to transport the diner to Hanoi - the frenetic capital of Vietnam - over the course of an aperitivo, snacks, six expertly curated dishes, and matched wines. My dining partner and I are lucky enough to be invited to the menu launch at Simeone's charitable restaurant, Beat 6, in Glasgow's Dennistoun. The venue is chic, and understated, and donates 100% of the profit made to the Beatson Cancer Charity. I wanted to love this menu, and I was excited at the prospect, but when it comes down to it, the food is hit or miss. Drinks are poised and classy, and a sweet and sour aperitivo matches Rhum with a Muscat dessert wine and punchy lime leaf, lemongrass and ginger. The wine pairings are well considered, with complementary tipples from Hungary, Italy, Romania, and Australia. The knowledgeable and charming 'wine technician' talks us through each glass, giving life to the liquid. Smoked beef and bone marrow broth (Bún Bo) achieves heady depth of flavour, spiking slippery noodles with fresh mint and coriander. A shellfish foam (Bún Riêu), is similarly intense, though perhaps overpowers the avocado and grapefruit swimming in its depths. Dessert is a triumph. Classic techniques are well executed to produce a toasted rice and palm sugar delice (Bánh Trôi). Flavours are clean and well balanced, with sweet delice, bitter kumquat, and sour lime. The rest of the menu is underwhelming, feeling at the same time overcomplicated and unrefined. snacks provide something to nibble alongside our aperitivo, but what appears to be a cup of peanut butter (billed as a peanut dip) sets the tone here. Crispy prawns arrive in an under seasoned batter atop a spring roll wrapped in thick chewy pastry. Tamarind glazed chicken pairs succulent breast with dry chewy shreds of leg. Cod is fine, but not redolent of traditionally Vietnamese flavours. On the whole, we are underwhelmed by a menu which promises so much, but falls short of delivering. Much of the food here would be served from single-dish hawker stalls and sweaty back alley cafes in Hanoi. This is their natural habitat, and where they shine. Something fundamental is lost in translation to the classically trained restaurant kitchen. Having said that, I'd like to think that the kinks will be ironed out in due course, and that some of the issues are symptomatic of launch night nerves. We still had a lovely evening. The service was friendly and the atmosphere enjoyable, the wine was excellent, and on occasion the food shone.

Only available on selected Fridays and Saturdays during July 2022, as part of Scotland’s official Year of Stories 2022, if history and gin are your thing, you can join the team at The Real Mary King’s Close, who have teamed up with Edinburgh Gin to experience their new gin storytelling and tasting experience. The Real Mary King’s Close As well as learning about the authentic dark history of The Real Mary King’s Close with a knowledgeable and entertaining guide, this tour gives you the chance to sample four unique gins from the Edinburgh Gin range, each having a historical link to Edinburgh’s mediaeval Old Town, Royal Botanic Gardens, Edinburgh Castle’s one o’clock gun and gin trade at the port of Leith. Tales of imbibing This gin storytelling and tasting experience also explains how ale, whisky and indeed gin played a crucial role in the city’s history, and economics, as well as being documented by satirist painter William Hogarth, who created a scathing commentary through his work, critiquing aspects of 18th century English society like corrupt politics, religion, and even the evils of beer and gin-drinking. A pair of prints created by Hogarth in 1751, Beer Street and Gin Lane were published in support of the Gin Act, a parliamentary measure that sought to curb the consumption of spirits by raising the then very cheap costs of selling and buying gin. In an apparent attempt to encourage viewers to choose ale over more intoxicating streets, Beer Street depicts happy, healthy Londoners relaxing with a few brews after a hard day’s work, and by contrast, Gin Lane shows its citizens consumed by the evils of overindulgence – in the foreground, a gin-addled mother lets her child fall to its death, while an emaciated and inebriated ballad-seller ironically peddles pamphlets entitled ‘The Downfall of Mrs Gin.’ Responsible drinking However there’s no over imbibing here. To complete the historic tour, we are treated to respectable sample measures of four unique gins from the Edinburgh Gin range, The Classic Edinburgh Gin and tonic features botanicals such as lavender, which was commonly used by the city’s plague doctors in their raven-beaked masks. The finest grain spirit is brought together with an original balance of 14 botanicals. The woody hint of pine buds, orange peel, aromatic lemongrass and floral lavender are all present. Fruity jammy flavour from black mulberries balances perfectly with the citrus from the orange and lime peels in the finish. Hazelnuts, thick with natural oils, add texture and a smooth mouthfeel. Garnished with a zest of orange peel, this was a refreshing drink. Edinburgh Gin’s 1670 is inspired by the same time period as Mary King’s Close itself. We sampled this neat initially, but then with a dash of light tonic, which opened up the flavours of the botanicals. This gin was created in collaboration with Edinburgh’s Royal Botanic Gardens, with the botanicals originally used, coming straight from the Gardens. Edinburgh Gin’s 1670 has emerged from a treasure trove of over 14,000 plants that are grown there - a special selection of plants, once sown in the physic gardens (originally at Holyrood Palace) by medical innovators, but now a source of biodiversity and conservation, and can be tasted within every sip. A floral, herbaceous yet peppery gin, it works well garnished with a little greenery, such as rosemary. Any by far my favourite was the peppery, yet smooth, Navy Strength Cannonball Gin (57.2% ABV) which we again we sampled neat initially (overpowering for some tasters who jokingly asked for the ‘Gardez l’eau’ bucket) but improves with the addition of a light tonic, which brings out of the flavours of double amount of juniper, citrus yuzu, and Szechuan pepper (used many years ago as an anaesthetic in dentistry). A gin that certainly packs a punch, apparently it makes the perfect martini. This gin pays homage to Edinburgh’s wonderous seafaring past, links with Edinburgh Castle’s one o’clock gun and the history of gin imports at Edinburgh’s Port of Leith. To complete the ‘Stories and Wonders’ gin tasting tours, we sampled a measure of Edinburgh Gin’s Pomegranate and Rose Liqueur. Inspired by grand bazaars, filled from end-to-end with delicacies and flavour, this delicious gin liqueur combines classic botanicals with soft, rose aromatics and exotic pomegranate. Rose is also commonly associated with the mediaeval plague doctors of Edinburgh. It’s a great drink to mix with Cava or Prosecco, and I’ve successfully used it as an ingredient in a crème brulee. The one and a half hour guided ‘Stories and Wonders’ tour and tasting cost £35 per adult (aged 18 and over only) and is available to buy online at: https://www.realmarykingsclose.com/event/stories-and-wonders/ The Real Mary King’s Close, Warriston's Close, 2, High St, Edinburgh EH1 1PG Edinburgh Gin, visit www.edinburghgin.com Social handles: The Real Mary King's Close Instagram https://instagram.com/marykingsclose Edinburgh Gin Instagram https://instagram.com/edinburghgin

Cilantro is the latest creation of Mohammad Abbas, the restaurateur behind a string of successful ventures - most recently, the excellent Bo'ness Spice. The restaurant is petite, squeezing six tables and a small bar into a narrow strip of Leith Walk real estate (Albert Place, to be exact). It is impeccably decorated, though, and doesn't feel cramped. Arriving, we are treated with a warmth usually reserved for regulars and immediately feel at home. A window seat allows my dining partner to glimpse the bustling activity of a summer evening in Leith. I often see poppadoms and accompaniments as an insight into a restaurant's philosophy, attention to detail or corners to be cut? Cilantro's arrive warm and crisp and with a fresh and lively pickle. There is a commitment to quality ingredients here, and skill and experience in the kitchen to turn them into something special. Chefs, owners, and waiters alike clearly take pride in serving an excellent menu. As starters appear, I can't help but close my eyes to savour the king prawn puri which sees rich, sweet, and sour prawns paired with crisp and flaky deep-fried flatbread. Tandoori Lamb Tikka Kebab, arrives with a waft of smoke and a fresh herby yoghurt sauce. Our mains balance the starters' richness with fruity Mango Chicken, creamy but also light and fresh. Shatkora Lamb introduces us to the bitter sharp tang of Shatkora - a Bangladeshi citrus fruit - which brings contrast to the big chunks of meat, so tender they begin to fall to pieces on the way to our salivating mouths. Our side, Bhaji Saag (spinach), is a revelation - roasted garlic and fenugreek meld, lifting the humble leaf to a culinary high. Rice is fluffy and Peshwari Naan beautifully restrained - sweet without being cloying, thin and light rather than doughy. There is a freshness to the food here which is a significant departure from the tasty but often heavy and oily standard British Indian restaurant fare. Cilantro is BYOB for now, with a small corkage fee - but will soon serve a range of alcoholic drinks. One of us is driving, and is treated to a juicy mocktail of the proprietor's own invention - the 'Shami Special'. Everything about the place is likeable. It's smart and modern without pretension, traditional and authentic without pastiche - a proper neighbourhood restaurant where you are transported to a Bangladeshi-Indian kitchen whilst feeling right at home (R. McKelvie-Sutherland). Cilantro (True Indian Cuisine) restaurant - 4 Albert Place, Edinburgh EH7 5HN. Tel: 0131 555 0155.

Hanoi is one of the world's most ancient capitals, located on the banks of the Red River. When you arrive in the Vietnamese capital, you'll notice streets within the city centre that are home to well-preserved colonial buildings, ancient pagodas, and one-of-a-kind museums. This French-colonial city is known for its delectable cuisine and lively nightlife, and its food scene is arguably Asia's richest. Chef Nico Simeone and his team will celebrate Hanoi's food mecca with dishes inspired by world-class dishes from Vietnam's capital city, including traditional, tantalising street fare and modern dishes with cultural flair. Six by Nico has curated their Hanoi story with the help of local Vietnamese creatives and contributors for the first time in their history. During the months leading up to today's announcement, the restaurant brand collaborated with various local creatives to showcase their six favourite and traditional dishes known in the city. Using various digital mediums including instagram and Airbnb, they were able to connect with videographers, photographers, and local travel guides to generate bespoke content. The final creative can be viewed here The new six course HANOI tasting menu available from 18th July includes Bún Riêu - Vietnamese Shellfish Foam, Avocado, Grapefruit, Crispy Noodles & Wild Rice; Nem Rán - Crispy Prawn Nem Rán, Spring Roll, Carrot & Mooli; Bún Bo - Smoked Beef, Noodles, Bone Marrow Sauce, Coriander, Beansprouts; Chả Cá Lã Vọng - Cod, Coconut & Coriander Chutney, Vietnamese Curry, Bok Choy, Bánh Đa; Gỏi Xoài - Tamarind Glazed Chicken, Sweet Potato Hash, Crispy Leg Salad & Burnt Mango. Finally, a colour dessert is a feast for the eyes and taste buds HANOI's dessert, Bánh Trôi - Palm Sugar Delice, Kumquat, Lime & Ginger Mousse Six by Nico Head of Creative Development, chef Andy Temple said: "We knew that exploring Hanoi as a menu would be a creative challenge for the development team when we first thought of it. It's difficult to find locally sourced ingredients, so talking with local restaurants in the UK really helped us get the final dishes on the menu right. We are extremely grateful to the guys in Hanoi for their time and knowledge alongside our creative team. I hope our guests enjoy this truly amazing menu and that we are able to transport them to this wonderful city". Diners can book a table now for HANOI. Open weekly, each six-course menu will be available from noon to late. The menu will be priced from £37 per person with the option to enjoy an expertly selected wine pairing for an additional £30 at each restaurant. As always, there is a vegetarian alternative available for every course, as well as HANOI inspired snack sides from £6.50. HANOI is available from 18h July 2022 - Sunday 28th August 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

​“I want you to speak to Fabrizio, so I have booked a seat at the bar, you’ll love it!” My friend Kerry has reserved Bittersweet for a girls’ Aperitivo. She knows how much Eleonore loves chatting to her fellow ex-pats and how both of us love our Negronis. So this new corner spot bar below the red sandstone tenement flats in Henderson Street, Leith, is swiftly dubbed: ‘Negroni Nirvana’. ​A wet Wednesday night sees us lined up on barstools with beak-open eagerness for education about our favourite thing: food and drink. Fabrizio Cioffi is the perfect barman. He tells us stories of how he arrived in London circa 15 years ago from Naples with his younger brother Simone. They worked their way up in hospitality (Simone is the chef in Bittersweet), started the Old Poison Distillery at the Old Biscuit Factory in Leith and opened this bar to curate their artisan spirits, mixology and the Italian cultural practice of ‘Aperitivo’. The back bar is lined with bottles from the distillery: Selkie London Dry Gin, Hina Rum, and bottles of pre-made, ready-to-drink Negronis. The drink has history. If Negroni’s granddad is the Mi-To, with its mix of equal parts Campari and Sweet Vermouth, its dad is the Americano which adds soda. And when the eponymous Count Campari asked for some gin, instead of soda, to strengthen his Americano, the Negroni was born in 1919. As we order drinks Fabrizio explains how Campari and Negroni have become almost synonymous; the crimson drink is so associated with the cocktail. Essentially, however, explains Fabrizio, a Negroni is a build of bitters and sweetness. So in their punk/DIY fashion Old Poison make their own vermouths, bitters and ‘liquid garnishes’ with organic ingredients such as citrus fruits from Italy. Jars of preserved Amalfi lemons line shelves above the heads of patrons sitting in the soft glow of this cosy cocktail bar. I sip the house Negroni 'Old Poison' comprising Selkie Gin, Edinburgh Vermouth Rosso, Edinburgh Bitter Aperitivo. Food too is aperitivo style but don’t be deceived, what constitutes snacks for Italians can be full-blown meals for modern Scots. Kerry and Eleonore both indulge in stick-to-your-ribs Gnocchi. Italian comfort food where homemade pasta bathes in scarlet tomato sugo and creamy mozzarella. Simone's menu also includes dishes such as pizza, lasagne, parmigiana, arancini and polenta. Italian comfort food. I have Bresaola Carpaccio, ruby slices of beef fillet cured in salt and spices, air-dried and drizzled with lemon and olive oil. Kerry shares some and we have wide grins as we enjoy the juicy meat. Don’t worry if Negronis aren’t your thing. Other cocktails,wines and beers are available at this bellissimo bar. The Coconut and Chilli Margarita is calling me. Bittersweet, 24 Henderson Street, Leith, Eh6 6BS. Tel: 0131 531 1410 info@bittersweet.co.uk - book online at: https://www.bittersweetleith.co.uk/book-a-table

Let’s take a moment. Close your eyes. You are on the beach. The sun warms your skin and a light breeze caresses your hair as your toes curl into the hot sand. You can hear the sound of the waves and the calls of distant seabirds. You take another delicious morsel of sweet, freshly-cooked lobster, knowing it’s local, sustainable and you deserve it… And now back to the reality of the Scottish summer. Warm sun and gentle breezes are certainly not guaranteed; however, you can enjoy tasty, fresh seafood on the beach, thanks to North Berwick’s Lobster Shack. In contrast to this fantasy, my partner in crime and I are soaked through on our first visit, having been caught out in a summer deluge. On the plus side, there is no queue at the usually busy seafood shack. The Lobster Shack is a popular haunt in East Lothian thanks to the quality of its offering, regular inclusion in lists of top seafood shacks and an Insta-worthy setting on the harbour wall. The fish and the shellfish-focused menu are varied. The Fish Tacos, Smoked Salmon Flatbread and Fish Bisque all tempt, but we opt for Salt & Pepper Squid and a North Berwick Lobster & Crab Brioche Roll with Double-Dipped Chips. An extensive wine list beats that of some restaurants and the Shack’s own range of beers sit alongside collaborations with local breweries Eyeball Brewing and Edinburgh Beer Factory. The squid has a delicate, crisp batter and tender texture – not at all rubbery. The brioche roll bulges with generous chunks of meaty lobster and sweeter, flaked crab meat. It is rich and indulgent and the excellent chips somehow manage to be soft and crunchy. The Lobster Shack is also registered with Marine Scotland as a First Fish Buyer which means their stock is sustainable and local; you can view a supplier map on their website to check the food’s exact provenance. For changeable days like this, there is a covered, heated dining area with harbour views but luckily the sun returns so we can enjoy our feast al fresco. With continued chaos at airports and food options like this on your doorstep, a summer staycation has never looked so appealing. Just remember to dress for all weathers. For more East Lothian delights, follow me on Instagram @Feast_Lothian Lobster Shack, North Berwick Harbour, The Old Pier, North Berwick, EH39 4SS 07910 620480

Gleneagles Townhouse located at the former site of the Bank of Scotland at 39 St Andrew's Square has now fully opened its all-day dining restaurant, The Spence. The Spence is a buzzing brasserie and a city oupost for the famous luxury resort. There is a central bar underneath a glass-domed ceiling and original features like pillars and cornicing have been carefully restored. The Spence promises a progressive culinary offering under the tutelage of Head Chef Jonny Wright. Chef Wright has returned to Scotland after roles at renowned restaurants including Head Chef at Jason Atherton’s Berner’s Tavern, Sous Chef at Evelyn’s Table and Senior Sous Chef at the award-winning Palomar restaurant in Soho. Signature dishes include Wild Mushroom Tart with Goats Curd and Hazelnuts, Whole Roasted Turbot with Fennel & Chilli, Sunday lunch of Scottish Sirloin, Yorkshire Pudding and all the trimmings, and Glenturret Scotch Baba with Praline Sauce and Mascarpone. Weekend brunch has seasonal highlights including West Coast Crab Omelette, Grilled Asparagus with Burnt Butter Hollandaise, as well as breakfast favourites served daily, like Marbury Smoked Salmon with Scrambled Eggs and Toasted Company Bakery Sourdough, alongside a delicious selection of pastries and breads, juices, shots, and smoothies. READ MORE: Review of The Lobster Shack at North Berwick Head Chef Jonny and his team have sought out some of Scotland’s most innovative suppliers, including Gilmour Butchers, George Campbell & Sons, Mara Seaweed and Blackthorn Salt. Working alongside the Townhouse team are brother-and-sister restaurateur duo, Zoe and Layo Paskin, who have collaborated on the vision and concept for The Spence, their first ever consultancy project outside of London. The Paskins much-admired London outposts include Michelin-starred Evelyn’s Table, The Palomar, The Barbary and most recently, The Barbary Next Door. Reservations for The Spence can now be made here: gleneaglestownhouse.com

Chef Tom Kitchin and his wife Michaela have announced that the new restaurant KORA will officially open on Saturday 2nd July 2022, with reservations opening online from Friday 24th June The finishing touches are being made to the Bruntsfield restaurant and bar ahead of doors opening. The front-of-house training is in full swing, a creative cocktail list is being concocted and fresh produce is beginning to arrive at the doors as the chefs settle into their new kitchen, tasting, testing and tweaking the final menu. The team behind leading Edinburgh venues The Kitchin, The Scran & Scallie and Gullane’s, The Bonnie Badger, announced a quartet of appointments including internal promotions, as well as some new team members. Head Chef James Chapman has been with Kitchin Group for more than 8 years. He will lead the brigade of chefs at KORA, working closely with Tom himself and Chef Director Dominic Jack, on a creative menu that will present a seasonal selection of local Scottish meat and fish dishes, alongside a wide array of plant-based options - all evoking modern Scottish cooking with accents of global flavours. A stellar front-of-house team will be led by General Manager Greig Munro, who brings a wealth of experience in hospitality operations and management. Greig will be supported by Assistant Manager, Sophie Copland who joins the team from Kitchin’s award-winning gastropub The Scran & Scallie. Completing the management quartet will be Bar Manager Kevin Stuart, who will lead the bar team to present a selection of seasonal cocktails, a wealth of wines and an enviable selection of beers and ales from leading Scottish breweries. Commenting on the new team, Chef Tom Kitchin said: “KORA is a fresh, inspiring concept and we’re excited to open soon. We have a first-class team, ready to lead a new kind of restaurant and bar that puts local talent, local suppliers and local produce centre stage. “We’re really proud to be able to give some of our existing team members fresh challenges. The hospitality industry offers incredible opportunities for talented and passionate people and it is exciting to see our team grow and establish themselves. We’re pleased to also welcome some new faces who have spent time at our other venues immersing themselves in our ‘From Nature to Plate’ philosophy and commitment to excellence. The team looks forward to opening our doors with a warm welcome on 2nd July.” With a deep-rooted commitment to harnessing and honouring the best of Scottish seasonal cooking, family-owned restaurant and bar, KORA, will present a relaxed yet exceptional experience whether seeking a lighter bite at the bar, or a leisurely lunch or an elegant evening dinner with friends and family. The name KORA, known in Greek mythology as the ‘Goddess of flowers, vegetation and spring’, symbolises Chef Tom Kitchin’s deep-rooted passion for working with the seasons. The name is also a tribute to new beginnings, the significance of nature and using only the freshest produce available, aligned with Chef Kitchin’s ‘From Nature to Plate’ ethos. Reservations are now online at korabytk.com. KORA by Tom Kitchin includes a 65-cover dining space and a separate stylish bar area for those seeking to enjoy a drink or light meal. KORA by Tom Kitchin, 14-17 Bruntsfield Place, Edinburgh, EH10 4HN. Open 4 days a week, Thursday - Sunday, serving lunch and dinner, as well as light bar plates. Bookings can now be made at korabytk.com.

This week Tigerlily celebrates the launch of their exclusive Wimbledon Garden in collaboration with Sipsmith From June 27th and throughout the Summer, the popular George Street venue will play host to the official Scottish Wimbledon Garden. Sipsmith is the official Gin Partner of Wimbledon 2022 and their pop-up at Tigerlily is the only one outside of London where customers can enjoy a limited edition, tennis-inspired cocktail menu and afternoon tea. Decorated in abundance by Edinburgh-based florist, Wild Flowers, the installation is complete with fresh hydrangeas, allium, viburnum and daisies to create a stunning and fragrant indoor British summer garden. It is the largest to date to be created in Tigerlily with over 1,000 stems of flowers and foliage used. Already proving popular, the installation has been filmed by a production company for a show that’s been picked up by a UK broadcaster and is due to hit screens later this year. Until then, Tigerlily welcomes guests to enjoy the Sipsmith Wimbledon Garden first-hand. Sit amongst the tumbling flowers and foliage whilst sipping on, and watching, perfect serves on a large-scale screen or snap a selfie on the Sipsmith swing in the equally gorgeous Tigerlily foyer. Managing Director of the Montpeliers Group, Innes Bolt comments: “we’re proud to be collaborating with the official gin partner of Wimbledon 2022 to bring the official and only Scottish Sipsmith Wimbledon Garden to Tigerlily. We’re excited to offer a unique and fun experience to our customers, tying in the buzz and atmosphere of Wimbledon.”