A top Edinburgh restaurant has launched a new ‘Feast of Scotland’ tasting menu. Cannonball Restaurant on Castlehill, opposite Edinburgh Castle, has designed the new six-course tasting to change monthly and showcase new season local produce. This month features Peterhead Plaice, Shetland Mussels, Highland Red Deer, North Sea Monkfish and cheese and honey from the Borders. Produce from the Contini Kitchen Garden on the outskirts of Edinburgh will also feature throughout the year. For the same price, vegetarians can choose from their own six course menu which shares the same seasonal Scottish ingredients heritage. Cannonball owner, Carina Contini, said the new menu offers an opportunity to share one of Edinburgh’s most iconic settings along with Scotland's seasonal larder. “We love showcasing this truly beautiful building. Enjoy cocktails in our bar before dinner and then take in the stunning views upstairs and enjoy six beautifully balanced dishes, available with matching wines. It’s a very special, relaxed and great value evening out. “We work with over 60 artisan producers and we wanted to give them a stage to show what they can do. The tasting menu is a journey across Scotland sharing how wonderful our produce is. It is a great way to get a sense of our natural larder, according to the seasons. “Everything we serve at Cannonball has been grown, raised or caught in Scotland and we are incredibly proud of that”, said Carina. The tasting menu begins with an amuse bouche, homemade bread and whipped butter and a 10 year old Glengoyne whisky to prepare the way for the feast of Scotland ahead. A specially selected drinks pairing is available with each course. For more information on Cannonball Restaurant and to make a booking, visit https://www.contini.com/cannonball launches 'Feast of Scotland' tasting menu A top Edinburgh restaurant has launched a new ‘Feast of Scotland’ tasting menu. Cannonball Restaurant on Castlehill, opposite Edinburgh Castle, has designed the new six-course tasting to change monthly and showcase new season local produce. This month features Peterhead Plaice, Shetland Mussels, Highland Red Deer, North Sea Monkfish and cheese and honey from the Borders. Produce from the Contini Kitchen Garden on the outskirts of Edinburgh will also feature throughout the year. For the same price, vegetarians can choose from their own six course menu which shares the same seasonal Scottish ingredients heritage. Cannonball owner, Carina Contini, said the new menu offers an opportunity to share one of Edinburgh’s most iconic settings along with Scotland's seasonal larder. “We love showcasing this truly beautiful building. Enjoy cocktails in our bar before dinner and then take in the stunning views upstairs and enjoy six beautifully balanced dishes, available with matching wines. It’s a very special, relaxed and great value evening out. “We work with over 60 artisan producers and we wanted to give them a stage to show what they can do. The tasting menu is a journey across Scotland sharing how wonderful our produce is. It is a great way to get a sense of our natural larder, according to the seasons. “Everything we serve at Cannonball has been grown, raised or caught in Scotland and we are incredibly proud of that”, said Carina. The tasting menu begins with an amuse bouche, homemade bread and whipped butter and a 10 year old Glengoyne whisky to prepare the way for the feast of Scotland ahead. A specially selected drinks pairing is available with each course. For more information on Cannonball Restaurant and to make a booking, visit https://www.contini.com/cannonball

2022 is set to be Edinburgh Cocktail Week’s biggest ever festival with 120 bars confirmed and a stellar line up of headline music acts for the Cocktail Village including sea shanty-singing TikTok sensation, Nathan Evans, Edinburgh singer-songwriter Callum Beattie, Swedish rising popstar, Lilly Ahlberg, TikTok’s newest Scottish singing obsession Calum Bowie, and Scotland’s finest funk-disco band, High Fade. Taking place from 7th-16th of October, wristband holders can take advantage of exclusive £5 Signature Cocktails at 120 of Edinburgh’s venues. New participants include The Alchemist, The Cocktail Mafia, Bonnie & Wild, Bitter Sweet, High Dive, The Daiquiri, East Finch, 63rd & 1st and Tipsy Midgie, alongside returning favourites Tigerlily, The Dome, Le Monde, Harvey Nichols, Copper Blossom, Cold Town House, Black Ivy, Skybar, Tonic and NQ64 – each serving a £5 Signature Cocktail. The ‘Prestige Cocktails’ category offers wristband-holders the chance to enjoy elevated cocktail experiences curated by some of the city’s top mixologists and award-winning venues including Panda & Sons, Hey Palu, the Harrods Champagne Bar, Eve at Virgin Hotels Edinburgh, Nightcap, Hawksmoor, The Waldorf Astoria and Superico 99. Organisers are putting a focus on live music at The Cocktail Village, Festival Square. Kicking things off is sea shanty-singing TikTok sensation, Nathan Evans who will take to the stage on Friday the 7th of October. Chart topping Nathan’s single The Wellerman shot to number-one in the UK Singles Chart in 2021 and has racked up over 500 million streams. Edinburgh-born Callum Beattie, who is due to play at TRNSMT this summer and was recently named number-one Album in The Official Scottish Album Charts, will return to his roots and take to the stage on Monday 10th October followed by Swedish rising pop star, Lilly Ahlberg on Tuesday the 11th October who has already amassed a staggering 50 million streams. TikTok’s newest Scottish singer will also be making an appearance in the Cocktail Village, Calum Bowie has accumulated 6.1M likes singing from his window to the streets of Edinburgh and recently released a song dedicated to appreciating the city’s small details, called ‘Listen To Your City’. He will perform October 13. There will be live music at the Cocktail Village every day from 2pm. Gary Anderson, Managing Director of Edinburgh Cocktail Week said: “We’re thrilled to be returning for our fifth year this Autumn. We are always warmly welcomed by the local bar community and it’s great to see new and more bars taking part than ever before. It’s important that we continue to develop our festival year-on-year and continue to offer our visitors a memorable and unique visit at Edinburgh Cocktail Week. With music such a popular element of the Cocktail Village, we’re excited to welcome headline acts to the Music Stage this year that we’re sure will get everyone dancing and singing along. We are also introducing other new elements to this year’s festival, with exciting new pop-ups, spaces and experiences in the Cocktail Village, and our most diverse programme of events happening across the city. All will be revealed in due course.” Wristbands are on sale now and can be bought at www.edinburghcocktailweek.co.uk. Wristband options for 2022 are: Weekend 1 - £8.50 + BF (valid Friday 7th – Sunday 9th Oct) Weekday - £8.50 + BF (valid Monday 10th – Thursday 13th Oct) Weekend 2- £8.50 + BF (valid Friday 14th – Sunday 16th Oct) Ten Day - £25.00 + BF (valid Friday 7th – Sunday 16th Oct) All wristbands are valid at all 120 participating bars for the full 10-day duration of the festival. Wristbands are valid at the Cocktail Village for the dates detailed above. Bars Offering a £5 Signature Cocktail: 4042 56 North 63rd & 1st Angels Share Apex City of Edinburgh Hotel Apex Grassmarket Hotel Apex Waterloo Place Hotel Badger & Co Bar Soba Bittersweet Black Ivy Bonnie & Wild Brewdog Doghouse Edinburgh Brewdog Lothian Road Bross Bagels Bundits Candy Bar Cask Smugglers CC Blooms Chaophraya Cold Town House Contini Cannonball Restaurant & Bar Contini George Street Contini Scottish Cafe & Restaurant Copper Blossom Copper Still Dine Dishoom Dropkick Murphys Dukes East Finch Eastside Element Elio's Fore Play Crazy Golf Gaucho Ghillie Dhu Grand Cafe Gusto Harvey Nichols Heads & Tales Hemingways Herringbone Holyrood Distillery Home Hotel du Vin Indigo Yard Inn on the Mile Innis & Gunn Brewery Taproom - Lothian Road Innis & Gunn Leith Brewery Taproom Insomnia Jeremiah's Taproom Joseph Pearce Juniper Le Monde Lulu Maki & Ramen at St James Quarter Malmaison St Andrew Square Malones Mathers McGonagalls McLarens on the Corner Monboddo Mono Montpeliers New Town Fox No.1 High Street NQ64 One Canonmills One Square Ooh Mami OX184 Paolozzi Rabble Red Squirrel Revolution Rooftop 51 Senor Dogs Shout SKYbar Southpour St. Vincent Bar Tantra Teuchters The Shore Teuchters West End The Alchemist The Barologist The Basement The Black Fox The Bonnington The Boozy Beaver The Boozy Cow The Cocktail Mafia The Daiquiri The Dome The Festival The Fountain The Fox & Faun The Granary The Green Room The High Dive Bar The Holyrood 9A The Huxley The Keller Taproom The Lantern Room The Lioness of Leith The Mother Superior The Place The Queens Arms The Raeburn The Raging Bull The Southern Three Marys Tigerlily Tipsy Midgie Tonic Under the Arch Urban Fox Vesta Victoria Whiski Rooms Yotel Prestige Cocktail Bars: Eve at Virgin Hotels Edinburgh Harrods Champagne Bar Hawksmoor Hey Palu Nightcap Panda & Sons Superico 99 The Waldorf Astoria

Tipsy Midgie is a new whisky and gin drinkery located between Arthur’s Seat and the St Leonard’s Street cop shop made famous by Ian Rankin. On the North/South axis, it is between Dumbiedykes and the Holyrood distillery. Previously Jeanie Dean’s, the bar has been revamped and now has the feel of a connoisseurs’ club rather than a ‘spit and sawdust’ howff. A classy royal blue colour scheme nods to the design of owner Colin Hind's previous successful ventures, namely, The Kilted Lobster and The Whisky Forager. Textured wallpaper, a neon blue sign, and a polished resin bar with swirls of indigo, sea green and amber are contemporary features while the welcome is traditional and friendly. Colin is affable and his passion for and knowledge of the Uisge Beatha very much sets the scene. We think Rebus would approve. On a Sunday afternoon, the ambience is mellow as the sun filters into the bar. I am with Mr Bite and my friend Liz, who comments that Tipsy Midgie would make an ideal film set location. Whisky advertisers take note. A few people are in for the Sunday afternoon ‘Flight Club’, a blind tasting of five single malts. Mr Bite and I both choose drinks from the ‘Hyball’ menu where Colin uses Scotland's six whisky regions as inspiration, takes the flavour profile and then adds mixers to create unique drinks. We both love the “Bour Bon-Bon”: Deanston Kentucky Cask with Red Cola and Lime Granita, with the latter balancing the sweetness of the spirit and cola. Mr Bite also samples the “MonstArdbeg '' which combines Ardbeg Wee Beastie with rosemary salt and a splash of Buckfast. Served in a rocks glass, Colin says it is his take on a Scottish margarita or a “maggie/rita”. Liz and I also sample perfect gin serves. She has Seaglass Gin with Yuzu and I have Secret Herb Garden Rose Gin with Mandarin. Colin also recommends a couple of whiskies for us to try, Whisky Row stands out. So does ‘Ana’, a birch liqueur from wild food and drink innovators Buck and Birch - a great after-dinner sipper. Glassware is beautiful and drink appropriate, mostly vintage. Read more: daytrip to Dunfermline and Jack 'O' Bryans Colin regularly goes to a station behind the bar and we hear clanging and ice-crushing noises which remind us of the Tom Waits song “What’s He Building in There”. In this instance, it is unique drinks that reflect both his passion for whisky and a 'cheffy' lens on flavour innovation (S. Wilson).

With so many beautiful spots along the Fife coast; the whole of the East Neuk is worth taking some time to explore. The food and drink offerings really are second to none; from harbourside lobster shacks to Michelin starred fine dining. Craig Millar’s eponymous restaurant in St Monans has long been on our list to try if only to finally sample his much-acclaimed twice-baked Isle of Mull Cheese Soufflé. The dining room has the most glorious views across the harbour and beyond, and manages to be bright and fresh whilst at the same time exuding warmth with an air of relaxed sophistication. The menu on our visit is a five or six-course tasting menu with choices for the main and cheese courses. From the offset when we are presented with our first starter, a plump herb crumbed Scallop with squid ink and a silken cauliflower purée sprinkled with puffed rice, the confidence in the cooking is clear. No gimmicks, just excellent local ingredients treated with respect and presented elegantly on the plate. The Pea Mousse tastes of summertime; bright pea flavour with zips of acidity from the pickled shallot and mushroom. I have chosen the Halibut main and the cooking of it is superb. Flaky, juicy fish is paired with morels, asparagus and wild garlic and brown butter sauce. Lisa’s choice of Duck looks as impressive as it tastes. Perfectly pink and full of flavour, with a celeriac fondant and the sweetest carrot, the mushroom ketchup that it sits on brings everything together harmoniously. We both opt for the Cheese Soufflé next, and it certainly lives up to its reputation. The tangy, buttery Isle of Mull cheddar is perfect in this and it’s clear to see why it was a much sought-after takeaway offering during lockdowns last year. The salty, savoury dish is a real highlight for both of us. As we move onto the dessert courses, the sharp Apple Sorbet in the first of them acts as a zingy palate cleanser, along with the yoghurt, apple purée and oaty crumble. We really aren’t sure what to expect from the final course: Dark Chocolate Marquise, vanilla ice cream, sea salt, olive oil, and balsamic. It’s such an unusual combination that neither of us has tried before, but it is complex and interesting and incredibly delicious. READ MORE: The Lighthouse Bar & Restaurant As excellent as the food has been all evening, it’s such a pleasure to witness front of house service that hits the same high standard. Every member of staff that we spoke to was warm, welcoming, knowledgeable and truly added to our whole experience. Rather than ticking this restaurant off of our list, it’s very much staying put for a return visit. Craig Millar @ 16 West End - St Monans, Fife KY10 2BX 1333 730327 craigmillar@16westend.com Facebook: https://www.facebook.com/Craig-Millar16-West-End-154041721328178 Instagram: https://www.instagram.com/craig_millar_16_west_end

An intimate image full of warmth and humanity, Kebabiyana, by Indian photographer Debdatta Chakraborty, has won the overall prize of Pink Lady® Food Photographer of the Year 2022, the world’s leading celebration of the art of food photography and film. The photograph was taken on Khayyam Chowk, an ordinary Indian street in Srinagar by day that transforms into a buzzing food hub at night, as vendors fire up charcoal ovens and fill the air with the smoky aroma of grilled delights such as wazwan kebabs, the popular Kashmiri street food. “It is always a source of excitement and wonder when one single image rises to the top in the Awards,” says Caroline Kenyon, Director/Founder of the Awards. “In today’s world, more than ever, we feel the need for comfort, for love. There is so much to reassure us here - the beautifully captured billowing embrace of the smoke, the golden light, the subject’s expression as he prepares the food for sharing. Sparks fly from the skewers, whose roasting we can almost smell, we imagine the warm, delicious aroma. This image, gentle but powerful, nourishes our soul.” "As Pink Lady® Food Photographer of the Year enters its second decade, never has the importance of photography and food been so great," says Phil Turnbull, CEO of APAL, owner of Pink Lady®, and headline sponsor of the Awards since 2011. "Huge global events - war, famine, the end of lockdowns, the revival of the hospitality industry, the chance to celebrate with friends and family again - all these are recorded in the Awards, which show so vividly how food touches every aspect of our lives. The competition continues to be a truly global celebration of the art of food photography.” The winners were announced by globally acclaimed chef and co-presenter of UK Masterchef: The Professionals, Monica Galetti, in an exciting Awards ceremony that was live-streamed on the competition’s YouTube channel on Tuesday 26 April 2022. It was watched by an audience across the globe, including celebrities from the food and photography world. READ MORE FOOD NEWS - Calum Ralston of Chef Family appointed at Superico This year’s global judging panel, tasked with assessing the thousands of entries submitted from over 60 countries across the world, was chaired by legendary food photographer, David Loftus, and included Fiona Shields, Head of Photography, Guardian News & Media, Krishna Madhavan Pillai, Chief Editor, Better Photography, NA Risong, Art director and curator of Inter Art Center Gallery, Beijing, Nik Sharma, Cookbook author, Photographer, Columnist, Tasneem Alsultan, Investigative and National Geographic Photographer and Rein Skullerud, Head of Photo Unit, World Food Programme. The exhibition of the 2022 Finalists will be premiering at The Royal Photographic Society, one of the world’s oldest photographic societies, in Bristol. The exhibition will run from 20 November - to 12 December 2022. Entry is free. To view the online gallery of all the 2022 finalists, please visit www.pinkladyfoodphotographeroftheyear.com ALL CATEGORY WINNERS Overall Winner (and Street Food) Kebabiyana Debdatta Chakraborty, India Bring Home the Harvest Movement Of Noodles Chang Jiangbin, China Champagne Taittinger Food for Celebration Traditional Skill Chen Ying, China Champagne Taittinger Wedding Food Photographer Lemon Cake Isabelle Hattink, Netherlands Errazuriz Wine Photographer of the Year - Overall Winner (and People) Gathering prunings on Corton Hill Jon Wyand, United Kingdom Errazuriz Wine Photographer of the Year - Places Architecture And Wine Marina Spironetti, Italy Errazuriz Wine Photographer of the Year - Produce On Ice Suzanne Becker Bronk, United States Food at the Table Putting On The Ritz John Carey, United Kingdom Food for the Family Traditional Food Weining Lin, China Food in the Field Agricultural Art Paolo Crocetta, Italy Food Stylist Award Pumpkin Buns; Berry Jewels On Semolina Pudding; Summer Veg Tart; Strawberry & Rhubarb Pie; Blood Orange Madeleines Carolin Strothe, Germany Fujifilm Award for Innovation Central Park Yuliy Vasilev, Bulgaria Marks & Spencer Food Portraiture Watermelon & Feta Salad Daniela Gerson, United States MPB Food Influencer Draining Pasta By The Window Elisa De Cecchi, Italy On the Phone Drying Stockfish Kasia Ciesielska-Faber, United Kingdom One Vision Imaging Cream of the Crop Carrot Field Forever Paolo Grinza and Silvia Vaulà, Italy Pink Lady® Apple a Day Autumnal Woodland Apple Party Amanda Farnese Heath, United Kingdom Pink Lady® Food Photographer of the Year (African Territory) Flower girl with a packet of Simba chippies Marguerite Oelofse, South Africa Pink Lady® Food Photographer of the Year (Chile) Grape Hat Matt Wilson, Chile Pink Lady® Food Photographer of the Year (Europe) Pasta And Fake Curls Remko Kraaijeveld, Netherlands Pink Lady® Food Photographer of the Year (The Gulf) Banana Blossom Manju Jisto, United Arab Emirates Pink Lady® Food Photographer of the Year (New Zealand) Boning Competition Christall Lowe Pink Lady® Food Photographer of the Year (South East Asia) Anchovy Catching Thien Nguyen Ngoc, Vietnam Pink Lady® Food Photographer of the Year (USA) Home Box Office Sriram Rajmohan, USA Politics of Food Where Dreams Fly Away K M Asad, Bangladesh Production Paradise Previously Published Red Mullet Mike English, United Kingdom Student Food Photographer of the Year supported by The Royal Photographic Society Pot Of Tea Kim Bainbridge, United Kingdom The Claire Aho Award for Women Photographers At The Table Marguerite Oelofse, South Africa The Philip Harben Award for Food in Action Cook Weining Lin, China unearthed® Food for Sale Herbwoman Anna Loraine Hartmann, Germany World Food Programme Food for Life Food After Work Faisal Azim, Bangladesh Young (10 and under) Processing Fish Rupkotha Roy Barai, Bangladesh Young (11 - 14) Chhath Puja Offerings Indigo Larmour, India Young (15 - 17) Food-processing Joyjit Das, Bangladesh Food Film Shorts DaCrema Image Video Miklos Terei, Hungary

Calum Ralston, younger brother of Edinburgh chefs, Stuart (Noto, Aizle and Great British Menu) and Scott Ralston, has been appointed new head chef at Superico Restaurant at 83 Hanover Street. Calum, who was born in Peebles and raised in Glenrothes, Fife, is part of the Ralston family food clan in Scotland. Calum’s parents and elder brothers Scott and Stuart are all trained chefs. Stuart Ralston appeared on the recent series of Great British Menu. Calum has over 15 years of experience in Edinburgh’s hospitality industry, including training under both his brothers at well-known Edinburgh restaurants, Aizle, The Chop House in Bruntsfield and White Horse Oyster and Seafood Bar on the Royal Mile. Calum describes his cooking style as simple, clean and fresh, taking inspiration from classic French cuisine, as well as flavours from Asia and South America. Calum is also focused on high quality, locally sourced, seasonal ingredients. He now leads the kitchen team to oversee the 40-cover Superico Restaurant at 83 Hanover Street. Commenting on his appointment as new head chef at Superico and the restaurant’s new concept menu, Calum said: “I’ve been a big fan of Superico since it re-opened its doors in 2021. The restaurant’s unconventional menu, the cocktail bar’s bold interior design and the exceptional service set them apart from many of the other leading hospitality venues in Edinburgh’s New Town. “More than ever before, I think people are looking for unique and quality dining experiences that excite their senses, transport them to somewhere exotic and reflect the latest food trends and flavours from around the world. “We’re confident that our new menus will appeal to foodies, cocktail lovers and style gurus alike, who can now look forward to casual, but sophisticated venues to relax and socialise right in the heart of the city.” Superico Restaurant at 83 Hanover Street and Superico Bar and Lounge at 99 Hanover Street is managed by one of Edinburgh’s most recognised hospitality faces, Mike Lynch. An award-winning mixologist, Mike specialises in drinks and menu development. He has over 12 years of experience operating bars and restaurants in Edinburgh, including winning the title of ‘UK’s Best Cocktail Bar for Edinburgh’s Bramble Bar in 2019. At Superico, Mike showcases international Aperitivo-style drinks with a section for spritzes and Martini’s served straight from the freezer, as well as speciality wines from around the world served by the glass. Signature cocktails at Superico Bar include Padron Martini, using Padron peppers which are synonymous with Spain; Yuzu Spritz which uses aromatic citrus from Japan; and Superico’s Peach Negroni, which combines Italian and Scottish influences, including artisanal flavours and ingredients from The House of Botanicals in Aberdeen. Scottish produce and ingredients featured on the Superico menu include oysters from Loch Fyne, seafood and fish from Welch Fishmongers at Newhaven in Edinburgh, I J Mellis Cheesemonger, and John Henderson meat specialist in Glenrothes. Superico Restaurant at 83 Hanover Street is now open Wednesday to Friday from 3 pm to 12 am, Saturdays from 12 pm to 12 am, and for Sunday brunch between 10 am and 5 pm.

Chef Tunde Abifarin has announced that his culinary outfit 'Farin Road' will now have a permanent residence at Tani Modi, an independent café on Hanover Street. Opening initially Fridays and Saturdays from 5.30 pm on May 6 'Chef Abi', as he is known, will present cuisine from across Africa. Farin Road specialises in innovative Pan-African cuisine and Chef Abi's new menu, while taking some inspiration from the Caribbean and Brazil, is rooted in Sub-Saharan Africa; it will feature dishes like Jerk from the Caribbean, kachumbari from Tanzania, Agashe from Sudan, Chakalaka from South Africa and more. The Farin Road journey began in Edinburgh with a series of pop-ups and private events and Chef Abi has been an advocate for African cuisine while working as a head chef at many Edinburgh restaurants. He says: "The vast Scottish larder tells an African tale. Farin Road finds its origin in the abundant Scottish larder, which is readily available in the kitchen. The team have taken a bold leap into the uncharted world of curating the cuisine of the African continent in a new way." Chef Abi already has a devoted following in Edinburgh and has received critical acclaim and praise. One delighted diner said: “We attended a 5-course menu food tasting. The experience was amazing! Lovely ambience well-presented, great food coupled with the chef's likeable personality. Finally, African food has arrived in style... First-class food!”

Edinburgh’s Holyrood Distillery has launched two ‘Strong Waters’ into the UK market. Charmed Circle, are the results of Holyrood’s experimentation with heritage barleys and their progressive approach to spirit-making. Fuelled by a passion for Edinburgh’s brewing past and the land that surrounds the distillery, Nick Ravenhall and Marc Watson set about trialling some of the UK’s most famed barley varieties, as well as digging deep to explore the very water that is found under the city. Drawing on Scotland’s native drinking culture around white spirits, Holyrood has categorised these spirits as ‘Strong Waters’ which is an archaic name, usually referring to any alcoholic liquids that were not being set aside as aqua vitae. For centuries distillers have focused on a barley’s efficiency rather than its flavour, and as a result so many of Britain’s most popular barleys have been abandoned over time in favour of higher yielding varieties. By examining other properties and potential of heritage barley varieties such as Golden Promise and Chevalier, Holyrood’s team soon discovered the innate and powerful flavours, textures and aromas they could produce. Holyrood distilled these barleys as part of their signature single malt new make and then blended them with neutral grain spirit, intensifying the flavours of the barleys, whilst also developing their richness and mouthfeel, creating texture in the resulting spirits. These innovative liquids aim to bring flavour back to the white spirit sector, to be enjoyed neat and in longer mixed drinks. While Scotland’s capital has an established brewing history, not many modern spirit makers are utilising the city’s terroir and high-quality water supply that once powered brewing in the city. The very name of the new Strong Waters refers to a collection of wells situated around Arthur’s Seat. Known as the ‘Charmed Circle,’ this cluster of wells supplied the flourishing brewing community the city once held, with some of the wells and water aquifer still in use underneath the distillery today. Heritage barley connects the liquid with the land in the same way as wine relates to its terroir. The two expressions reveal interesting facets of the cityscape, the brewers that came before and the season in which they were developed. The Golden Promise is a classic British spring barley variety that was the dominant variety in Scotland during the 1970s, whilst Chevalier also dominated the English brewing crop for around 60 years. Holyrood aims to bring these barleys back to their former glory, highlighting barley as a key flavour component in white spirit making. Tasting Notes Golden Promise: Comprises 15% Golden Promise - New Make Spirit + 85% GNS + water - N. Bright, citrus, lemon zest, refreshing orange blossom - B. Clean, mouthcoating, lemon blossom lift - F. Clean, gentle, moreish Chevalier: Comprises 15% Chevalier - New Make Spirit + 85% GNS + water - N. Creamy, butter, digestive biscuit - B. Rich, mouthcoating, churned cream and butter - F. Long rich, moreish Holyrood’s spirit making ethos remains the same, to share their making journey, inspired by the city which makes them as a team and the liquids they produce.

​ Photography: Thanks to Simone Hilliard And the winner for the best restaurant view in Scotland goes to *drum roll* … Cannonball Restaurant on Castlehill at the top of the Royal Mile.​ Simone and I visit to sample the new tasting menu ‘Feast of Scotland’ and are breathless at the view ​of the castle from ​our table at this historic, three-storey building. The site dates ​back ​to the 1650s but the tenement was built in the 18th century and it became a school in 1905. More recently it housed the Scottish Parliament offices while Holyrood was being built. As with The Mound, oyster shells were found when the building was ​​excavated​ as part of its refurbishment to the current restaurant and bar. It seems as if the whole of the Old Town is built on discarded shells signalling how popular Scottish seafood once was. Simone and I are on the top floor and our window seat frames the castle. Only the esplanade is between us and Edinburgh's jewel that crowns the city's skyline. Cannonball is part of the Contini stable of restaurants that includes The Scottish Café at The Scottish National Gallery and Contini in George Street. I eat at these places so am familiar with the ethos of sourcing local, seasonal produce that patrons Carina and Victor Contini commit to. They work with some 60 artisan producers. The only question that niggles me as I sit down with Simone is whether, in these difficult times, the price tag of £65 will prove ‘value for money’​, ​even with the unrivalled location. East Lothian potato soup, crispy shallots and saffron potato skin powder is the second course and ​I ​am slightly perturbed. Tattie soup? On a tasting menu? Sounds a bit seventies. However, it transpires that this bowl of deliciousness is an unexpected front runner for my favourite course. Potatoes are whizzed to silky consistency, shallots have a chewy, moreish texture and saffron and oil lend aroma and unctuousness. It fills my heart with joy that our humble root veg can be elevated to such glory. A rabbit leg rillette as amuse bouche and still steaming​,​ freshly-baked bread rolls with whipped Edinburgh Butter Company butter sprinkled with Isle of Skye sea salt preceded the soup. All are expertly executed scrumptious small dishes. We both choose fish for our third and fourth courses. Simone comments​ on how tricky it is to cook the Peterhead Plaice to such perfection. It has dark crisped skin and moist snowy flesh. The Shetland mussels in the broth have a delicate smokiness and are surely the plumpest ever​ ​we muse. North Sea Halibut is similarly unspoilt by the cooking process and served on a soft scallion and potato blini which in turns sits on a bed of parsley and caper pesto. Seasoning is spot on. ​Although portions are well judged we​ are struggling a bit​ with belts and buttons, but oozy, ​creamy Morangie Brie is appreciated and desserts beg to be eaten. Simone has rice pudding with rhubarb compote and says: "The rice is sweet and creamy with a bit of bite and the rhubarb is tangy; a lovely light dish." My Chocolate Cannonball has the added drama of a ​W​hisky ​F​lambé. The bitterness of the 70% dark chocolate ball, stem ginger and alcohol balance the richness of the mousse. It is a triple xxx adult dessert - flakes need not apply. The tasting menu at Cannonball Restaurant is without doubt value-for-money. Neither the chef nor the waiting staff put a foot wrong and the food celebrates Scotland as do the views. If you choose to visit you will know doubt leave the restaurant as we did, high on food and the experience. Top tip: the bar is a classy place to pop in for an aperitif ​and to ​soak up the ambience​ as the sun goes down. ​​

At the end of this month, Six by Nico in Glasgow and Edinburgh will be rolling out the red carpet to celebrate the glitz and glamour of Hollywood with the launch of their latest menu. The season's biggest debut, is inspired by Hollywood classics. From Shrek to The Godfather, Pulp Fiction to Ghostbusters – each course has been created in tribute to one of the blockbuster hits. The immersive six course menu includes: Course One - Duck Liver Mousseline, Granny Smith Apple and Gingerbread; Course Two - Chicken Ballotine, Royale Cannoli, Confit Yolk, Smoked Leek, Hen of the Woods & a chicken broth; Course Three - Beef Onglet, Burger Sauce, Tomato, Aged Cheese & Crispy Potato; Course Four - Cod, Confit Tomato, Wild Garlic & Smoked Roe Sauce Course Five - Chinese Red Pork, Red Pepper, Cauliflower, Beignet and Crackling. Course six - Strawberry, Lemon & Pistachio Mille Feuille & Flamed Meringue, inspired by Ghostbusters. Each course can be complemented with a glass of carefully selected wine expertly paired by Six by Nico's in-house wine-sommelier. Six by Nico has also announced a new partnership with Everyman Cinemas whereby customers can enjoy a special ‘Tequila Mockingbird’ cocktail created by the luxury cinema group. Head of Brand at Everyman Cinemas, Adam Reynolds said: "Everyman is delighted to be partnering with Six by Nico to celebrate their Hollywood menu. With exceptional customer service, quality food and beverage and a national spread of venues, Six by Nico really reflects Everyman's values. We look forward to introducing one of our core cocktails to the Six by Nico menu". Chief Creative Officer at Six by Nico restaurants, Andy Temple said: “With our latest blockbuster creations, this theme invites guests to channel the glitz and glam of Hollywood. Our six-course tasting menu has plenty to surprise those who tune in to dine with us, from party-ready appetisers and ultra-glam desserts to Old Hollywood inspired main dishes" Bookings open Tuesday 12th April. the menu will run from Thursday 28th April to Sunday 5th June at Six by Nico Glasgow Finnieston, Glasgow Southside and Edinburgh City Centre. The Hollywood menu is priced at £37 per person, with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £27 at each restaurant. As ever, there is a vegetarian alternative available for every course, as well as snack sides available from £5 Secure your front row seat and book now via www.sixbynico.co.uk

Tomás Gormley and Sam Yorke, the two chefs behind the lockdown fine-dining at-home success - Bad Seeds - and more recently, Heron, the stylish restaurant on the Shore, which opened last summer, have added a new bar menu, to run alongside their current a la carte and tasting menu offerings. If like me, you are obsessed with the Stanley Tucci: Searching Italy series currently airing on BBC iPlayer, you’ll know the Italian Aperitivo is a cultural tradition that usually takes place between 18:00 and 20:00. It’s an event that serves as an appetizer to dinner with the purpose of socialising with friends while drinking sunset-hued cocktails and snacking on a selection of cheeses and salami, bruschetta and sometimes fried foods. A traditional Aperitivo drink might be an Aperol spritzer, but I decided to dive straight into a gin and tonic. Seoridh Fraser, their knowledgeable and well-travelled Bar Manager, recommended the Old Poison Selkie London Dry Gin and tonic. Old Poison is the smallest speakeasy distillery in Edinburgh founded by mixologist Fabrizio Cioffi. With its woody rooty notes, lifted by zesty citrus and a touch of spice, I wasn’t disappointed. While not necessarily Italian, Heron’s idea behind their new menu is to offer a more casual and approachable experience for food and drink enthusiasts in a more relaxed environment. And that’s exactly what my partners in crime, aka the Social Bitches and I experienced when we crossed the cultural divide to the picturesque Water of Leith to try out Heron’s new menu, in celebration of Derek’s birthday. Having previously lunched at Heron, we knew we were in for a treat, not only for an experimental and exciting menu but also for the location and their affable staff. In fact, we were having such a good time, I’m sure we outstayed our welcome. Served at their bar or their lounge areas, this menu is available from 5.30 pm to 10 pm, Wednesday – Sunday. Like their full dining experience, their bar menu still has sustainability and flavour at the core of what they offer. The portions are bite-sized but these smaller plates, of which there are 10 on offer, are reasonably priced between £3 and £10. There’s a strong nod to seafood – not great if you have an allergy, as I do – but I was still able to enjoy the Company Sour-dough served with Miso Butter, whilst my dining companions devoured their bread with Brown Crab Butter. I particularly enjoyed the Pork Belly with Kimchi and Sesame, the East Coast Cured Charcuterie and the big, fat juicy Gordal olives. If you have voracious appetites or aren’t planning dinner after, you’d probably want to order five to six each, although I was more than happy with four. Reservations aren’t necessarily required to enjoy the bar menu at Heron, but peak times on Friday and Saturday will have limited availability due to space. Once word gets out, it might be better to plan ahead. Heron, 87-91 Henderson St, The Shore, Leith, Edinburgh EH6 6ED

Primely located in Hanover Street, Six by Nico brings a new theme and menu every six weeks to the Edinburgh food scene. We visited to taste the six course tasting menu inspired by Ancient Rome. A warm welcome is evident behind the face mask and we are seated next to a couple celebrating double promotions and a lady clearly here to enjoy the food and the atmosphere. Contemporary décor and music give a lively vibe and at 9.30pm the restaurant is full. An open kitchen allows patrons to enjoy the art of plating, because we eat with our eyes, too. Our server is friendly and knowledgeable and tells us that the chefs researched Apicius, one of the world’s oldest culinary books to find ideas for the menu. Popular foods were cabbage, eggs, asparagus, cheeses, honey, so vegetarians were well served. Some meat, including offal, but also chicken, goat and fish were also part of the Roman diet. Variety on the table signalled wealth and a well-travelled host. The trip to Ancient Rome starts with Cacio e Pepe (crispy pasta), then to flow with the theme, I am presented with a Boiled Duck Egg covered in a thin crispy shell, which combined with hazelnut, white asparagus and brown butter is delicious. Next is the most commented upon dish of the night: the humble Cabbage, given a spotlight and accompanied by cavatelli pasta in a supporting role. Pickled girolle mushrooms add colour and acidity and to finish the dish, a truffle foam with pecorino Sardo lends body and elevates the flavours of the cabbage. ‘The Bay of Naples’, dish number four does not disappoint. Sole, served with white turnip and mussel cream, smoked mussel and lovage is the star of the night for me. Indulging ‘wow’ factor, this dish has a big entrance under a smoke-filled cloche. Flavours are well- balanced and the fish beautifully cooked. It speaks for itself making the the bells and whistles entrance superfluous. The wine pairing is a glass of Frascati Superiore, from Lazio Italy, with tropical notes, a slight mousse but it is also full-bodied enough to cut through the smoke. A good match as each sip complements the range of flavours on the plate. Next, is dish number five - the vegetarian option for me, which celebrates a popular Roman food: Artichoke. Finally, dish number six pays homage to Honey, the key sweetener in Ancient Rome. The cost is £32 pounds for the six course tasting menu, and £27.00 for matching wines. Additional snacks are available for £6.00, but we did not need them. The experience is good value for a tasting menu, paired wines (note: there are good non-alcoholic options) and knowledgeable staff. Six by Nico are cooking Ancient Roma until April 24. THE MENU SNACKS Per Person - £6 REGULAR Freshly Baked Spelt Bread, Olive Tapenade & Extra Virgin Olive Oil, Artichoke Fritti and Anchovy Emulsion VEGETARIAN Freshly Baked Spelt Bread, Olive Tapenade & Extra Virgin Olive Oil, Artichoke Fritti and Lemon Emulsion CACIO E PEPE Crispy Pasta, Black Pepper & Parmesan Royale VEGETARIAN CACIO E PEPE Crispy Pasta, Black Pepper & Goat's Cheese FROM EGGS TO NUTS White Asparagus, Crispy Duck Egg, Hazelnut & Brown Butter VEGETARIAN FROM EGGS TO NUTS White Asparagus, Crispy Duck Egg, Hazelnut & Brown Butter MATCHING WINE ADEUS, RIBEIRO DO Treixadura & Torrontés, Bodegas Campante Galacia, Spain CAVOLO HISPI ARROSTITO Roasted Hispi Cabbage, Cavatelli Pasta, Pickled Girolle Mushrooms, Truffle Foam & Pecorino Sardo VEGETARIAN CAVOLO HISPI ARROSTITO Roasted Hispi Cabbage, Cavatelli Pasta, Pickled Girolle Mushrooms, Truffle Foam & Pecorino Sardo MATCHING WINE DUAS MARGENS, DOURO BRANCO DOC Quinta da Vacaria. Douro, Portugal THE BAY OF NAPLES Sole, Smoked Mussel, Lovage, White Turnip & Mussel Cream VEGETARIAN RISOTTO APII Risotto of Parsley, Garlic and Porcini Mushrooms MATCHING WINE FRASCATI SUPERIORE DOCG Casale Marchese, Lazio, Italy THE GREAT FEAST OF AD14 Belly, Fillet and Rib of Pork with Fennel, Bean Ragu, Date & Apple VEGETARIAN VIGNAROLA ALLA ROMANA Baked Globe Artichoke, Leek, Curd, Toasted Hazelnut & Walnut Foam MATCHING WINE SEI PIATTI, CABERNET D’ATINA DOC Natural Wine, I Ciacca SRL, Lazio, Italy (Produced and Bottled for SixByNico) HONEY & CHEESE Honey Parfait, Ricotta Cheese, Preserved Quince, Fizzy Muscat Grapes, Pear & Citrus VEGETARIAN HONEY & CHEESE​ Honey Parfait, Ricotta Cheese, Preserved Quince, Fizzy Muscat Grapes, Pear & Citrus MATCHING WINE L’ARCANO, PRIMITIVO IGT DOLCE Tenuta Giustini, Puglia, Italy