MACKIE’S of Scotland has revealed two new flavour combinations both representing locally-grown summer fruits. White Chocolate and Raspberry becomes the latest addition to its Indulgent range, while Strawberry Swirl will become an immediate part of the classic range. A positive stockist response means that both flavours will be available UK-wide, with White Chocolate and Raspberry initially available in Tesco in Scotland and Ocado in England and Wales. Strawberry Swirl will be in Scottish Tesco stores along with an extended listing in Sainsbury’s stores throughout the UK. All the fruit used has been sourced from a fellow Aberdeenshire family farming business, Castleton Farm – with sauces created in-house by Mackie’s, using a recently added saucing machine with gentle processing technology for the whole fruit. The machines are a further investment towards being able to make even more ingredients on the farm - from flavouring like jam compotes or salted caramel to small batches of chocolate Kirstin McNutt, Development Director with Mackie’s oversaw the intensive new product development behind both flavours, a process that included several innovations for the brand. She said: “We want to constantly surprise and delight ice cream lovers and these two new flavours will offer something very new and different. “For the white chocolate sauce, we worked to create something ourselves that would stay soft and luxurious in the ice cream. To do that we had to make our own base white chocolate, before turning it into a ganache with cream and golden syrup, before swirling it through the ice cream along with the zingy raspberry. “Strawberry Swirl is a refresh of our strawberry ice cream, the big difference being our new hand-made 100% fruit compote ‘swirl’ - giving the strawberry ice cream a double hit of summer fruit. “We’re delighted to be working with local fruit farm Castleton in creating this new flavour. Mackie’s and Castleton are two companies with similar ethos: both are family businesses, aim to be self-sufficient in renewable energy and, of course, have a love of desserts!” Established in 1992, by the Mitchell family, now headed up by Ross and Anna Mitchell, Castleton Farm grows and produces traditional Scottish food and fruit, all grown, picked and processed on its family farm. Like Mackie’s it was an early-adopter of renewable energy and prides itself on being a blend of both innovation and tradition. The successful family-run business also manufactures food products and runs a café and farm shop with an aim to farm profitably, in an environmentally and ethically sustainable way. The business is carbon positive and self-sustainable, with energy generated in a variety of ways, through solar panels, biomass boilers, CHP (combined heat & power) units and a heat pump. On trying the final product for the first time, Aileen MacDonald, packing manager from Castleton Farm, said: “ The ’White Chocolate and Raspberry’ ice cream is delicious, it’s sweet with the chocolate, yet has a refreshing tang of our raspberries , I’d call it a grown up version of Raspberry Ripple!” “Enabled by a mix of polytunnels and biomass heat, our growing season runs from March to December, meaning we have plenty of fresh local fruit on hand to supply throughout the year. The fruit is picked and graded by hand to ensure best quality whether delivered fresh or frozen.” “Mackie’s uses our top-grade raspberries and strawberries, frozen on the day they are picked to protect their quality. The entire fruit goes into the compote, adding taste, texture and colour.” Scotland’s fruit is famed for its flavour as the temperate climate allows the berries to ripen slowly, creating a particularly sweet flavour. Key to the development of White Chocolate and Raspberry were the ‘Friends of Mackie’s’ – a newsletter club of more than 50,000 fans of the business, who voted for the new flavour combination to become Mackie’s next launch. Variations of the recipe were then trialled in Mackie’s 19.2, the company’s ice cream parlour in central Aberdeen. The name reflects the 19.2 miles distance to the family farm where it has made ice cream since 1986. Mackie’s experiments with new flavours in the parlour and visitors can enjoy various seasonal specials in addition to being able to try new products destined for the retail range. Ice cream and chocolate lovers can also get all the latest updates from the farm by joining the Friends of Mackie’s newsletter https://www.mackies.co.uk/ and subscribers can enjoy exclusive offers and tasting opportunities to play a key part in new product creations. To find out more about Mackie’s, please visit: www.mackies.co.uk To find out more about Castelton, please visit: www.castletonfarm.co.uk

Braw Liquor Club, a brand-new Scottish start-up, has launched across the UK offering small batch, premium cocktails for any occasion. A lockdown success, Braw Liquor Club was born on the Isle of Bute by Elizabeth Mackirdy, who returned home after living in London. Although Elizabeth had no previous experience in the drinks industry – she had spent over 10 years in fashion buying for stores such as Selfridges, Fenwick and House of Fraser – what she has created draws on her eye for detail, style and a wish to plug a gap in the market for ready to drink premium cocktails, created with Scottish ingredients. The luxurious range consists of two pre-blended classic cocktails in a choice of sizes, each with a contemporary and Scottish twist and the first of their kind from the West Coast. The cocktails are hand-crafted and sustainably made with ingredients sourced locally. There are two cocktails available. The Bramble, a blend of Scottish gin from Royal Deeside with lemon squeezed in Cumbernauld, blackberries and with gooseberry, has both sweet and sour notes. The second, a modern twist on the Old Fashioned uses a Scottish Speyside whisky paired with sea tangle, an edible red seaweed from the East Neuk of Fife, and delivers salty yet sweet toffee notes and was my favourite. Elizabeth explains the inspiration for her new business venture: “I couldn’t find a Scottish cocktail brand that was using Scottish ingredients with transparency, being mindful of their processes and branded in a contemporary way. The idea of creating one was an exciting opportunity, yet completely out of my comfort zone. Over the past year I have mixed many drinks and pushed myself to figure out each and every stage of development, from trademarks, sitting my personal licence and finally receiving the first batch through production.” All blends are vegan friendly, dairy free, gluten free with no allergens. Each order comes in recyclable packaging including a coaster which includes the company’s contemporary branding which represents the Scottish landscape, hills and sea, alongside a thank you card including all ingredients and serving suggestion. Each bottle is hand numbered and part of a limited batch. The cocktails are available online at: www.brawliquorclub.com and come in a variety of sizes: 200ml, 500ml and 750ml and are priced at £12-£36. UK postage. After the last two years of the pandemic, this inspiring young entrepreneur is certainly putting the good times back into cocktail drinking with friends. And if you a fan of supporting local, small businesses, now’s the time to join the Braw Liquor Club and get your order in. You’ll be promised a braw good time.

Independent cinema The Filmhouse on Lothian Road has become a cult classic on the Edinburgh cinema scene, in part rising to stardom as the set for the annual Edinburgh International Film Festival. It could also be down to its screening of American Pastoral, Ewan McGregor’s debut movie as a director. Or because of McGregor’s attendance at the Scottish premier of said debut. Or for hosting stars such as Russell Crowe, Sean Connery and Tom Stoppard at various films and events over the years. But, while The Filmhouse is perhaps better known for screening pop movies along with arthouse indies, the supporting act is its café and bar. While larger movie chains may serve a limited selection of popcorn, slushies and soda, the cute wee eatery is independent in itself: the menu features, for instance, shawarmas, nachos, baked potatoes and salads – including vegan, vegetarian and gluten-free options. So, while it makes sense to go for a pre- or post-movie drink and dinner, it’s perfectly possible to wander in for lunch one Saturday afternoon, as a friend and I did rather recently. Switching the longed-for falafel burger for a more diet-friendly Greek salad (and the boozy chocolate milkshake with Cointreau for an Edinburgh G and slimline T) turned out to be a delicious choice (even though I’ll absolutely save my calories for something more decadent next time). While the decor is in keeping with a cinema from the 70s (The Filmhouse was a former church in its previous life, with its first film screening in 1978), it’s a relaxed atmosphere with quick service and food options atypical (in the best possible way) of a movie menu. All done, we say go for a chilli con carne and glass of red, and maybe stop by for an indie film or the latest release while you’re there. And for the show-stoppers … ● Take your glass of wine into the movie with you (although remember to ask for a plastic glass). ● Stop by for the £3.95 breakfast special if you’re in the area (coffee and breakfast roll for the win). ● If you’re a student and join as a member, you could get a drink and dinner for £8 (here’s what you need to know before ordering). ● Turn your evening into a home movie experience with a takeaway (order online). More info on Filmhouse Café Bar at filmhousecinema.com, 0131 228 2688 or 88 Lothian Road, Edinburgh EH3 9BZ.

Kicking off on Saturday, 19 March, Toast to Gaia is a self-guided trail of Edinburgh’s leading independent bars and restaurants, each offering a brand-new climate-themed cocktail. Presented by Edinburgh Science Festival (9-24 April), the trail aims to highlight the important work the Scottish drinks industry undertakes to help fight the climate crisis. Keeping a keen eye on the future of our planet are 17 bars and restaurants, two of which were recently voted best in the UK: Paradise Palms, Voodoo Rooms, Joseph Pearce, Victoria, Vesta, Nauticus, Panda & Sons, Leith Depot, Little Rascals Wine, The Green Room, Bellfield Taproom, Hoot the Redeemer, Bramble bar, Smoke and Mirrors, Last Word Saloon, Lucky Liquor and Uno Mas. Adult audiences are invited to sample the new cocktails and chat to the bartenders about the story behind their creation: from using sustainable ingredients to managing waste, e.g. fermenting cucumbers leftover from gin cocktails, using beer from cleaning the draught lines or making cordial from discarded citrus husks. Sample drinks like: Temperance from Smoke & Mirrors comprising Fair quinoa vodka with grapefruit liqueur, pineapple and vanilla The Lovelock at Paradise Palms: Avallen Calvados, Flor de Cana 7, tea syrup, citric acid, apple juice, peach bitters, raspberries Oscar the Highball from The Last Word: Avallen calvados or Portobello Road gin, IPA & citrus husk cordial, orange bitters, soda Quite Contrary from Bramble: Seawolf rum, garden peas, fermented cucumber, honey. Hannah Schlesinger, Director of Development at Edinburgh Science said: “We are excited about the opportunity to work with and support some of Scotland's leading bars and restaurants through Toast to Gaia, a unique trail not only showcasing the vibrant cocktail and bar scene in Edinburgh capital but, more importantly, the fantastic work the Edinburgh hospitality industry is undertaking to help tackle the climate emergency. We are so excited to share this, along with the Sociable Science events within our 2022 programme, with our adult audience who can look forward to immersive, hands-on and science-based events that are sure to inspire.” Jon Hughes, Group Operations Manager at Bramble, the Last Word Saloon and the Lucky Liquor Co. said: “The climate emergency we’re living through affects all parts of our lives which of course extends to what we do in our leisure time. The cocktail trail is a great opportunity for us in hospitality to look at the way we’re doing things, and to see if we can make drinks in ways that aren’t harmful to the world. We wanted to see if we could make use of some things that we usually might consider waste and so the key ingredient in our serve is a cordial made from beer that is usually discarded when we clean our draught beer lines, and from leftover citrus husks that we’ve already used for juicing and zests. “We’re also super excited to see that organisations like the Edinburgh Science Festival are keen to work with bars and restaurants in the city after what has been a difficult time for our trade, and we can’t wait to show everyone what we’ve come up with.” Toast to Gaia is part of Socialable Science strand at this year’s Edinburgh Science Festival which also features Climate Cocktails, a special event exploring how the drinks industry can create a perfect tipple without it costing the Earth, Phenomenal Fungi delving deep into the world of the delicious, dangerous and vital to life on Earth fungi, The Material World looking at the history of fabric – and including a botanical hand-dying experience – and Sensational Stories of Science, an evening of fantastic science discoveries and feats of genius, hosted by Susan Morrison. As per previous years, the legendary Science Festival Late takes over the flagship children’s venue, City Art Centre, for one evening of unadulterated fun and over at the National Museum of Scotland, the interactive exhibition about big data, DataSphere, transforms into Data After Dark, including DJs, bars and new activities. Becky Paskin, Sprits Writer and Whisky Expert and a speaker at Climate Cocktails said: “There has never been a more important moment to tackle our climate emergency and I’m proud to say that the drinks industry has embraced this challenge and opportunity. It’s fantastic to see Edinburgh Science bring this to their audiences through their Festival programme and I look forward to seeing how the community of excellent, and innovative, independent bars and restaurants around Edinburgh can inspire and challenge us all to take positive climate-action when it comes to enjoying ourselves.”

The book My Last Supper by Jay Rayner is a delicious read. The first chapter discusses research on what serial killers on death row choose for their last meal. The desire is mainly for comfort, fried and fast food with chicken requested for 37.5 % of all dinners. Murderer and rapist, Victor Feguer however is an outlier who asked for a solitary olive, stone in. The chapter launches Jay on a journey to create his perfect last meal sourcing some favourite foods like oysters, butter and pork. The idea is to host the meal whilst he is still in a position to enjoy it i.e., alive. After all, he observes, one’s best meal is wasted on those about to expire and meals often go uneaten as appetite is snuffed out alongside hope. The book has been turned into a one-man show which visits Perth in May. You never really know what a face-to-face interview with a famous person will be like. We all wear a mask for the public and celebrities even more so. That chirpy chef on the telly can be a very grumpy diva face-to-face. So, when I ‘zoom-meet’ Jay, I prepare for the worst. He could be a monster. ‘Techy issues’ means the face-to-face lasts about thirty seconds and quickly becomes an ear-to-ear as Jay barks his mobile number to me down my blurry screen. I blame the Scottish weather. Once we start though he is straightforward, generous, interesting and personable, a carbon copy of his screen persona after all. Phew. I want to ask about his mum. As a young teen, I remember sitting in our suburban living room flicking through Woman’s Own. The horoscopes and agony aunt columns were always read first with the latter written by Claire Rayner, a former nurse and midwife turned no-nonsense journalist. When the Beeb broadcast her showing the nation how to put on a condom, it was the talk of the playground. Your mum was a household name and now you are too. What advice did she give you about being in the public eye? My mum was famous in the seventies and eighties when there were only three or four channels. She was watched by millions. The media is very different now so I wouldn’t necessarily call myself a ‘household name’. She told me three things: 1) Always be nice to taxi drivers 2) If you are at an event and they offer you the opportunity to go for a pee, take it and 3) never be photographed with a drink in your hand I have failed many times on the last one. Your mum was Jewish and a working-class nurse what influence did religion and/or class have on the eating culture in your family. I always say “I am a godless Jew but still a Jew” which many people don’t understand because they have failed to educate themselves. I suppose my Jewishness comes out in my noisy, full-on approach to food. And what about class? I am aware I’ve had a very privileged life but suppose Jewish working-class culture comes through with things like making the best of cuts e.g., with foods like salt beef or making chicken soup to use up the whole bird. Such recipes come from times when we had less rather than plenty. You have done a range of things but appear to be happy with where you have landed writing about food and restaurants, what drives you? First and foremost, I am a writer and storyteller. Whatever medium I am working in, print, telly or theatre, it comes down to stories. With writing, you have to make people want to read you and that is a craft. Performing seems natural to you too though? I am a big show-off. What can people expect from the show? The first half of the show essentially tells five stories around five courses that relate to my experiences and memories. The first half is a monologue with images, graphics and moving video walls. The second half is interactive and more of a unified journey. For example, I ask people to tweet their answers to questions and we put them on a big screen. I think if you aren’t interactive these days you are missing a trick. The idea for the book and show actually came from a Q & A where someone asked me what my last supper would be and that got me thinking … Your book starts with looking at meal research on death row. How do you interpret the one olive that Victor Feguer requested? Narcissist – he was making a grandiose statement. I do make the point in the book that the idea of a perfect last supper is misdirected as it is wasted on those about to die. The question should be, if no one is looking, what do you really like to eat. As we are speaking about crime, what do you think should be considered a food crime in a restaurant? A badly written menu is distressing to me. I feel Jamie Oliver in particular has committed crimes against the English language with ‘pukka’ and the like. Also, if you have to serve your food on a trowel to make it interesting there is something wrong with your food. The show is about your last meal if you were to visit a restaurant for your last meal, where would you go? Richard Corrigan’s Bentley’s. And if in Scotland? I have always had a fondness for Ondine and like The Gardener’s Cottage and The Lookout. Also, the East Pier Smokehouse in St Monans with the caveat that I have only been once. A bit off-topic but it is common knowledge that you love pork. Many people choose to be vegan due to animal welfare issues. What one thing could we do to help animal welfare? I agree with my colleague from the Kitchen Cabinet’s honest answer. As a group of us were all about to eat a suckling pig she said: ”eating meat is immoral, but it’s an immorality I can handle. I’m hypocritical, but I’ve fully embraced my hypocrisy.” We all make ethical compromises daily. With regards to animal welfare, I feel there has to be a balance between welfare and accessibility. I am appalled by the fact that 35,000 pigs were recently killed because we don’t have abattoir staff due to Brexit. It is Westminster's incompetence. Before Brexit, we did have some of the best animal welfare standards in the world. I honestly don’t know where we are now, it remains to be seen. Do you have any new projects in mind? The book launched in 2019 and I am still cleaning up on missed shows due to COVID. Perth is in May. I’ve got the jazz stuff and we are on series seven and eight of the podcast, then there is the Kitchen Cabinet. And in your spare time? To address my sluggish metabolism, I go to the gym four times a week. I actually really like it; I find it meditative. Piano playing despite morphing into a bit of a business is still a place of safety for me. I cook and still like simply watching the telly. My Last Supper is at Perth Theatre as part of Perth Festival of the Arts. To find out what comprises the five courses that makeup Jay Rayner’s last meal you can buy the book or get tickets for the show from Perth Arts Festival, Scotland (perthfestival.co.uk) Jay Rayner is a writer, journalist and broadcaster. He is also a jazz pianist and in 2012 formed the Jay Rayner Quartet with whom he regularly performs.

L’escargot bleu restaurant and wine bar in Edinburgh is the first restaurant in the UK to be certified by Pasture for Life who support and promote producers of 100% pasture-fed beef, lamb and dairy. Since opening on Broughton Street in 2009, the French restaurant has pioneered sourcing and sustainability while challenging the industry to put provenance and health before profit. Chef patron Fred Berkmiller said: “By choosing meat raised purely on pasture, we know it’s of a much higher quality, it’s healthier than grain-fed meat and it tastes better. Pasture for Life farms not only treat animals well, but they also put goodness back into soils rather than depleting them, encouraging more wildlife. We can also trace the provenance of every single piece of meat.” Founded in 2011, Pasture for Life champions the restorative power of grazing animals on pasture, and the positive impacts this brings for biodiversity, carbon capture, health and animal welfare. They work to restore ecosystems, implement positive change in food and farming systems, and to demonstrate the benefits of 100% pasture-fed meat. Today marks Pasture for Life’s 11th birthday and the launch of new branding that communicates the diversity of the people they represent, from farmers and makers, to students and storytellers. Pasture for Life Executive Director, Jimmy Woodrow, commented: “The Pasture for Life story is one of community and ours has, unsurprisingly, come of age in the past couple of years. Our farmers wouldn't be able to do what they do without supportive butchers, chefs and retailers and, ultimately, members of the public. Chefs, in particular, have captured the public imagination in recent years and have a key role to play in communicating the story of farming to the public. We're delighted to have Fred and his team at l'escargot bleu on board and it's heartening for farmers to see such unflinching insistence on quality at a time when it would be understandable to look for the easy option.” During lockdown, l’escargot bleu offered a weekly sell-out takeaway menu offering dishes like Rose Veal Steak Tartare, Hebridean Mutton Navarin and Cassoulet of confit Beef cheeks in duck fat, all featuring grass-fed meat. Repeat business and feedback solidified Fred’s view that consumers are looking for restaurants they can trust. He said: “The food system in this country has become so industrialised that chefs like me struggle to source quality ingredients. I realised over a decade ago that things were only getting worse. If I am not supporting pasture-fed meat producers, and educating my customers and staff, who is? It’s becoming increasingly political, and joining Pasture for Life not only strengthens my relationships with suppliers, but it also sends a clear message to the restaurant trade that customers want the option to eat better meat.” Since re-opening to diners last year, l’escargot bleu has intensified their purchasing policy, using only seasonal produce or with fully-traceable provenance. They now server only four days per week and have removed some covers meaning they can offer a higher quality experience overall. Fred continued: “I feel an affinity with the Pasture for Life farmers. Just as they are the ones who will save the countryside by protecting its biodiversity, I feel as a restaurateur, I’m protecting my trade by preserving the trust between chef and customer. Everything in the food chain is connected and every link must play their part as best they can.”

A good habit Mrs Bite and I have established over the years is to treat ourselves with a nice meal for any personal achievements. This time our celebration took place at the Witchery by the Castle. This is a unique venue carved in history with a rich baroque flavour. Its proximity to the castle and architecture both lend a regal air. A side alley off of the Royal Mile leads to the entrance of The Secret Garden behind the main dining room. Go in and a pulpit overlooks the room. Descend a stone staircase and you feel as if you are stepping into the Middle Ages with the oak-panels, opulent tapestry, and candles. Red roses against snow white linen add to the romantic vibe. Mrs Bite and I begin with dry Martinis and browse the menu. We consider the light lunch option (two courses for £27) but the a la carte dishes win our attention. Mrs Bite feels particularly attracted by the starters and she considers ordering a few. At this point we ask the staff for suggestions and they are friendly and helpful. For mains, we both decide on Roast Mallard. Mrs Bite however, starts with Oysters from Oban which arrive in a basket with ice, lemon wedges, mignon and tabasco. She is delighted with their explosive oceanic freshness. The Mallard slices are cooked pink on vibrant steamed kale and served with bitter orange and Madeira jus. I like the contrast of colours and flavours; in fact, the orange bitterness balances the meat well. The leg rillette is very crispy and moreish. I am a little disappointed with the Madeira jus as it's just not enough to accompany the various ingredients on the plate. Dauphinoise potatoes complete the dish. Time for dessert and we share a Paris Brest, which is my favourite food of the day. This is a French sweet made of choux pastry and praline flavoured cream. Here it is served with pistachio ice cream and warmed nougat sauce. Delicious. Mrs Bite is pleased with our experience and wants to return. I am impressed with the staff and the decor; food was notably good but I would return for special occasions only rather than for casual dining. No matter, The Secret Garden at The Witchery is so magical everyone should visit at least once (E. Vanello). The Witchery by the Castle - Castlehill, The Royal Mile, Edinburgh, EH1 2NF

Everyone I speak to right now seems to be busy. As life gets back to a kind of skewed normality, the rapidly filling diary can feel a little overwhelming at times after such a long period of restrictions. So, whilst I was strolling up Dundas Street on a wild and windy morning, it was an absolute delight to take myself into Archipelago Provisions, the sister site of Archipelago Bakery a few doors down, for coffee and cake and a browse around their deli. Set slightly down from street level, the white curved shop front with panelled windows feels instantly welcoming, and the aroma of pastries and ground coffee as I open the door is divine. The glass counter houses slabs of freshly made Spanakopita which is packed with spinach and feta between layers of golden filo pastry, vegan sausage rolls, salads, scones, and a host of sweet treats. Speaking with owner Caroline Walsh over coffee, a delicious cinnamon bun, and the fudgiest of chocolate brownies, it’s clear that Provisions is a labour of love for her. Having dreamt of running a deli for a while, when this space became available so close to the bakery it was an opportunity that she couldn’t miss. Caroline bases herself here every day; she selects the produce that fills the shelves of the deli and talks with genuine passion about every one of them to customers. Toasties are made with her own bread from the bakery, and all the food is of the same excellent calibre that Archipelago is famous for. Look out for Caroline’s own organic ice cream in the freezers soon, too. As I sit in the cosy café area to the rear of the shop, every time I glance up, I spy something else intriguing to tempt me. There is a fantastic selection of high quality, organic chocolate that catches my eye, olive oils, pasta, grains and pulses, quail’s eggs, spices and condiments – the list just goes on. The one thing they all have in common is ​ quality. If you’re lucky, you’ll even be able to buy some of Caroline’s dad’s homemade marmalade before it sells out again. It’s a lovely, bright shop where you can pop in for a few items or browse the myriad goods available. Take some time to unwind in the café; order a bowl of homemade soup, a toastie on their own sourdough bread, and round it off with something sweet. It’s a little haven away from the hustle and bustle, where you are guaranteed a warm welcome and great food (J. Blair). Archipelago Provisions 23c Dundas Street Edinburgh EH3 6QQ (Mon-Thu 10-4, Fri-Sat 9.30-4.30, closed Sunday) ​

When we arrived at the Marine Hotel in North Berwick, the opulent reception and lounge area of the hotel was flooded with bright sunshine, our eyes naturally drawn to the stunning panorama of the coastline. From the wall-to-wall windows you could see from Fidra Island to Bass Rock, with the Firth of Forth shining a brilliant blue and the golf course in the foreground. We were here for that favourite of grannies and hen dos – afternoon tea, a new addition to the menu here. We were led by a friendly member of staff to our comfortable window seat and ‘tee’d off’ with a glass of Champagne, always a good start to anything. The only choice to make was which tea you would like, which certainly keeps things simple. We ordered an English Breakfast and an Earl Grey, though caffeine-free options were available, and sat back to enjoy our fizz and the view, until the afternoon tea itself was put into shot and demanded our attention. When you think of afternoon tea, those tiny sandwiches with the crusts cut off always come to mind, and this was typical of the genre. While the fillings of duck egg, smoked salmon and roast beef were very flavoursome, the bread itself was a little dry. However, the ‘Pork and haggis sausage roll with Arran mustard mayo’ was exceptional, leaving us wishing the other savouries were equally creative. In contrast, the ‘sweets’ were definitely above par. Four mini scones formed the next course, two fruit and two plain, with homemade strawberry jam and clotted cream, the only acceptable type for a cream tea. A choice of jam might have been nice, but strawberry is traditional and the scones were definitely up to scratch, with the perfect, slightly doughy quality. The other sweets were thoughtfully conceived, with a good balance of textures and flavours. Usually sickly sweet, the Macaron’s sweetness was tempered with ginger, lemon and clove, while the Chocolate and caramel rocher had a pleasant dark chocolate bitterness. The Almond, praline & orange blossom tart was deliciously light and nutty, alongside a decadently fluffy citrus hit from the Chestnut & mandarin mont blanc. Ultimately, the beautiful surroundings were the real stars of the show. At £39 per person for the Champagne afternoon tea, this is perhaps at the top end of the price range, but for special occasion, I can’t imagine a more indulgent way to spend the afternoon (Di Spencer). More info at Marine North Berwick, 18 Cromwell Road, North Berwick EH39 4LZ – 03448 799130 – www.marineandlawn.com

Ahead of its official launch in Spring, Gleneagles Townhouse has announced the appointment of Head Chef, Jonny Wright, to lead the culinary offering across the 33-room hotel, members’ club and all-day restaurant, The Spence, on St. Andrew Square, Edinburgh. Wright, 34, returns to Scotland with over 16 years’ experience including stints as Head Chef at Jason Atherton’s Berner’s Tavern, where he was the recipient of an Acorn top 30-under-30 award, Sous Chef at Evelyn’s Table and Senior Sous Chef at the award-winning Palomar restaurant in Soho. It is this experience that has helped impart a fearless energy into proud Scot, Wright, who is eager to make his mark on Edinburgh’s burgeoning restaurant scene. Seeking out some of the country’s most innovative suppliers, it is his enthusiasm for Scotland’s natural larder, the old Scots word from which The Spence takes its name, which is set to make the offering really stand out. Signature dishes, which he describes as “rooted in classics with a modern twist” include Wild Mushroom Tart with Goats Curd and Hazelnuts, Whole Roasted Turbot with Fennel & Chilli and Scotch Baba with Praline Sauce and Mascarpone for two to share. Working alongside Wright and 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 The Palomar, The Barbary, Evelyn’s Table and most recently, The Barbary Next Door. Together, intent on ensuring a progressive culinary offering and a buzzy backdrop from morning until night, the team draw on a wealth of experience to make sure The Spence becomes a vibrant spot to gather and for great get-togethers to unfold. Set in one of Edinburgh’s most iconic banking halls; the airy, social space is a modern style brasserie for lively conversations and spontaneous suppers. At its core, a central bar sits underneath an extraordinary glass-domed ceiling serving up a carefully constructed drinks list curated by bar manager, Stefanie Anderson. Original and elaborate features, including towering columns and intricate cornicing, carefully restored by Ennismore Design Studio, will frame Bloody Mary breakfasts, up-beat lunches, and dynamic dinners as well, of course, as some naughty nightcaps, too. Based at 39 St Andrew Square, Edinburgh, originally home to the British Linen Company before later becoming the Bank of Scotland, this historic building is being reimagined to become Gleneagles Townhouse; a 33-bedroom hotel, all-day restaurant, rooftop bar, wellness space and member’s club. gleneaglestownhouse.com

The next themed menu from Six by Nico is Rome. The press release reveals that the team have been unearthing ancient recipes to inspire gastronomical six course menu. Inspired by Roman traditions and interpreted through modern delicacies, 'Ancient Rome' will pay homage to the origins of foods we are familiar with and enjoy today. The immersive six course menu includes Course I - Cacio e Pepe - Crispy Pasta, Black Pepper & Parmesan Royale; Course II - White Asparagus, Crispy Duck Egg, Hazelnut & Brown Butter; Course III - Roasted Hispi Cabbage, Cavatelli Pasta, Pickled Chanterelle Mushrooms, Truffle Foam & Pecorino Sardo; Course IV - Pompeii , Sole, Smoked Mussel, Lovage, White Turnip & Mussel Cream and Course V- Belly of Pork Fillet, Turned Rib, Cured Meat, Fennel & Toasted Fennel Seed, Date & Apple Compote, Braised Fennel. Unmissable on the tables of the Roman population was a very sweet dessert. They referred to their dessert course as 'mensa secunda', or 'second meal' and to round off Six by Nco's ancient rome feast, guests will indulge in Course VI -Honey Parfait, Ricotta Cheese Mousse, Preserved Quince, Fizzy Muscat Grape, Pear & Citrus, Honey Tuile. Chef Nico Simeone said: "Our teams have trawled through Roman recipe books to find a way to recreate dishes for the modern foodie. Let's not forget that the Romans were resourceful and inventive with their produce, with many of their dishes revealing the origins of Italian cuisine. Ancient Roman cuisine featured a diverse array of unusual dishes, strange food items, and unconventional cooking experiments, and we hope that our interpretation will allow our guests to enjoy the flavours and tastes of ancient Roman cuisine today". Diners can book a table now for 'Ancient Rome' at Six by Nico restaurants. Open from midday, Tuesday through Sunday in Glasgow Finnieston and Edinburgh City Centre and Thursday - Sunday at Glasgow Southside, each six-course menu will be available from noon to night. The 'Ancient Rome' menu is priced at £32 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 £8. To make a reservation and to book now, visit www.sixbynico.co.uk ‘Ancient Rome' will run from Tuesday 15th March - Sunday 24th April 2022.

Derek Johnstone’s confit potatoes must be the lovechild of a chip and a potato; moreish crispness married to soft nutty flavour initiates a vigorous fork fight between me and Mr Bite. A side dish that can stop the show like this however, proves to be par for the course at the restaurant 18 where we drive to try the newly-launched Sunday Lunch menu. Derek is a 'well-kent' chef for his 2008 appearance on Masterchef. He is also Roux-trained, Michelin kitchen nurtured and at the helm in this classy rooftop restaurant, which is part of Rusacks Hotel in St Andrews. Starters are complex and outstanding. I have Coal-Fired Crapaudine Beetroot aka ‘toad beetroot’ which is a heritage root grown for an estimated 1000 years. The dish is presented as a piece of art on a plate with super sweet beets, blobs of burnt orange, toasted pollen, nasturtium leaves, oils and more. Mr Bite is impressed with his Raw Black Isle Beef, Shimeji, Wild Rice and Nasturtiums. We hop between a la carte options and the set Sunday Lunch but what’s important is that firstly, 18 is now open on a Sunday (from 6pm on other days), and secondly, that the food is extremely high quality whatever menu you choose to eat from. For main course I keep things simple with Roast Beef (from Dumfries), Yorkshire Pudding, Carrots fired on a Robata Grill, Pan Gravy and Maris Pipers roasted in beef fat. The benchmark for Sunday lunch will always be your mum but a close second is a very good place to attain. The beef in particular is juicy and rare while the pud is puffed and crisp. Mr Bite had Barbary Duck perfumed with star anise (get him!), a roasted tropical tamarind fruit and those confit potatoes which he keeps very quiet about until my curiosity kicks in and the game is up. We don’t think we can do dessert but the waitress takes my arm and twists it mercilessly up my back. I crumble and am grateful for the rich, fruity explosion that is Passionfruit Souffle and Bramble Sorbet. Another showstopper of a course. We don’t drink wine but the list is good and includes the ‘fine and rare’ as you would expect. Despite the well-heeled environment however, Sunday lunch is £40 for three courses. All things considered this means 18 remains an accessible rooftop dining experience; albeit perhaps one to be savoured before the word spreads - (S. Wilson). Rusacks St. Andrews Pilmour Links, St. Andrews KY16 9JQ. Opening Hours 18 Restaurant: Monday- Saturday 6pm - 9:30pm; Sunday 1pm - :30pm 18 Bar: Monday-Saturday: 5pm-Late; Sunday: 1pm - 10pm