COVID-19 has hit hospitality businesses particularly hard. Those that were able to adapt have reaped the benefits of a captive audience, keen to alleviate the boredom of lockdowns and social restrictions. Mint Fig is a delicatessen and gift shop in Musselburgh, which stocks a variety of locally sourced food products, as well as cheese, charcuterie and home baked cakes, flans and quiches. They also offer catering for events. Realising that people were looking for ways to celebrate special occasions and social gatherings at home, Mhairri at Mint Fig started offering delivery of their wares, as well as afternoon teas and grazing boards, which quickly proved popular. The company collaborates with local providers IJ Mellis, Clark’s Fine Foods, Company Bakery and MacLean’s Bakery to ensure that all the cheese, fish, baked goods and charcuterie in the deli and provided in the grazing boxes is British or Scottish and, wherever possible, sourced within East Lothian. We recently tried their fabulously fudgy caramel chocolate brownies and a deli sharing box, which we took to the beach on a sunny Friday night. Everything was delivered in attractive and sustainable packaging with detailed allergen information, so would make a great surprise gift. At £19.95, the sharing box is very good value, consisting of a variety of deli meats, cheeses and vegetables, plus chutney and oatcakes – perfect if, like me, you always want to try a bit of everything. It is a surprising amount of food – we greedily worked our way through delicious chorizo, salami, olives, pickles, artichokes, smoky Shropshire blue cheese and hot smoked salmon pate, only to discover a whole untapped layer of ham, Morangie Brie, Laganory cheese and smoked salmon! I had never tried a Scottish Brie before, but it was wonderfully smooth and creamy. Everything was very fresh, excellent quality and it’s always nice to know you are supporting local suppliers. If you were entertaining friends or family at home, the food could easily be laid out onto a platter to make it easier to share. It was the perfect compact feast for a sunny evening on the beach, my only regret was that we had taken the car and so couldn’t enjoy with a bottle of chilled white wine. Next time though… https://mintfig.com/ ollow me on Instagram: @feast_lothian

The Stack and Still Pancake restaurant has a relaxed, family-friendly and youthful vibe with separate, more secluded, raised areas. We were greeted by friendly waiters who showed us to our table. Décor is cosy but contemporary with a classy, diner feel, neutral toned walls, rustic wood details and chandeliers providing a glitzy contrast. There are also neon bar poles dotted around the room which will appeal to the younger clientele. The menu shows several different pancake types ranging from buttermilk, buckwheat through to gluten-free options with lists of savoury and sweet toppings. There is a wide choice from traditional Lorne Sausage to chicken tikka. Sweet toppings include ice creams, fruit (fresh and roasted) and chocolate and dessert options like Biscoff and Nutella. You can order a single pancake or a stack of two or three and can build your own if none of the meal options appeal. There are also sides like halloumi and dirty fries. I chose “Chipotle Pulled Pork Stack” because I wanted something savoury and flavourful and it did not disappoint. The meat was tender, and creamy fresh avocado and zingy spice created a tasty contrast. Drinks took some time to arrive. Presentation of the milkshake was fun. A mini pancake sat on the top of the glass alongside colourful skittles and rainbow lace but seemed a little incongruous in the setting, and more at home in an amusement park. Such excessive decoration promised full-on flavour but this didn’t materialize and was a little too thick and filling. An expanded shake and smoothie range would extend the currently limited options which are perhaps overly sweet for modern tastes. Food was well presented and appealing however sauces might be better served separately. My two-pancake stack was very satisfying but almost too much. But maybe that’s just me ! I would recommend putting the main topping between the two pancakes and then the remainder on top as current presentation meant it all seemed to merge a bit. This restaurant has a variety of savoury and sweet options, but only a couple for vegans. However, generally I found the menu very inclusive for people with gluten intolerance and for vegetarians. Overall, our visit to Stack and Still was a pleasurable experience. I was very satisfied with the meal, service and decor. I would recommend it to friends who enjoy pancakes but are open to experimenting with new and unusual toppings. It is also a great space for brunch, celebrations and generally hanging out with friends and is good value for money.

The Bite team have all received their Get Out of Jail COVID cards and are back reviewing full throttle. Cocktails have been inhaled, glasses of wine downed and tasting plates gobbled up. Level zero we have got this. A heady third outing in one week took me to Fin & Grape for Saturday lunch. Freewheeling towards Holy Corner I need only glance right to Colinton Road to spot the slightly steampunk fish logo. Bike parked, I head into the restaurant whose decor is as simple as the paper menu I am handed. There are six small plate dishes, a couple of sides and desserts and a couple of chalked up specials. For an indecisive Libran, this is heaven although I still manage to order plates of Mackerel, Courgette and Isle of Wight Tomatoes only to change my mind completely. After selecting a glass of Croatian Riesling I decide that the special of Plaice, Jersey Royals, Samphire and Lobster Bisque is going to really complement the wine. The first dish I taste, however, is the Mackerel which Liz has ordered. Saline-fresh fillet on sweet pickled fennel, horseradish creme fraiche with blobs of lemon gel and teeny crunches of toasted buckwheat nibs. It’s swoon-worthy. Next clear cuts of Coley ceviche are garnished with raw chilli and I feel like I have travelled from Galicia to Mexico. My fish is tender as a newborn, flesh met pan for a mere minute before being poached in a puddle of powerful bisque. Isle of Wight tomatoes taste of Southern sunshine and we (I?) decide we must have the salt cod mousse. There is a deal of three sides plus a glass of house for £20 which would be plenty but fiscal good intentions dissolve because we want to taste more. Desserts are praline, strawberries, nori and chocolate, raspberries, meadowsweet. Liz reckons the Grenat vin doux naturel de Caprices from the Languedoc is going to be just the ticket and who am I to argue. So, we finish our meal with silky creams and airy mousses, plump summer berries and dark fruits courtesy of the blackcurrant coloured wine. “Ooh, that’s delicious “ accompanied first tastes and sips throughout our meal until we became a bit blasé. This happens around good food and talented chefs, you begin to think that fine food is a human right goddamit. One thing is for sure, it certainly makes life more pleasurable and we all deserve a bit of that. So get yourselves along to Fin & Grape and see what all the fuss is about.

The Wee Green Hut is proving to be a haven for ex-Edinburghers like myself in desperate need of their bagel fix. The small cabin has only been open a couple of months but is already popular with both locals and visitors to Haddington. For Haddington residents who used to live or work in Edinburgh, it is offering a much-missed taste of the city, providing a convenient take-away breakfast or lunch during the week, and somewhere to relax over a coffee at the weekend. The Hut was created by the owners of The Green pub Laura Mouat and Kurt Edwards, who realised the need to move with the times that COVID-19 had created. Already providing take-away food and drinks from the pub, they noticed that tastes were changing, and the focus was very much local. Their customers were seeking something a bit different with a focus on good quality, local suppliers and sustainability. Taking on board this local focus, The Wee Green Hut supports many East Lothian-based independent suppliers like Denny’s Bakes (see my previous review of these amazing cookies here), Seriously Dough, Station House Bakery, Machina Coffee and John Gilmour butchers. They also produce a lot in-house, including baking their own bagels, cinnamon buns, muffins and blondies, and smoking their own homemade pastrami. Fortunately, unlike Royston Vasey in The League of Gentlemen, The Wee Green Hut isn’t just for local people but also welcomes visitors to Haddington, looking for a quick stop or a picnic while enjoying the beautiful town and surroundings. Visitors much like myself. I was lucky enough to be in Haddington on a beautiful July Saturday and sought out The Wee Green Hut for lunch. Bagel options included piri piri chicken, pesto chicken, smoked salmon and halloumi, but as a pastrami lover already, I had to try their own version. It came on a toasted ‘everything bagel’ (I can’t remember what was in it, but trust me, go for it) with mustard and gherkins and was thickly sliced with the ideal flaky texture. They had certainly perfected the pastrami technique and the whole combination was a taste sensation. The sun was shining, so we took our bagels and excellent cappuccinos, all in eco-friendly packaging, down to the River Tyne Walkway to enjoy. An indulgent white chocolate and Biscoff blondie was squirrelled away for later. I definitely recommend stopping by The Wee Green Hut next time you’re nearby. Tucked away down a side street, it isn’t the easiest to find, but once you reach The Green pub, you know that excellent coffee and bagels are only a turn away.

I could never really get behind the cupcake trend – the icing to cake ratio was all off for me, they were altogether too sweet and too messy. Fortunately, in terms of Instagrammable food fads, the cupcake is dead – long live the cookie! Delicious, adaptable and less likely to result in icing on the nose, what's not to love? A real small-business success story, Denny's Bakes only started delivering locally earlier this year and are already supplying several local cafes. It was so exciting to receive my beautifully packaged cookies and hard to resist scoffing the whole box at once! Striking the balance just right, they are soft, thick and decadent, but not so soft in texture that they lose that definitive cookie crunch. Denny is ingenious with the flavours too, with new options being created all the time. While my favourites were the M&M's and Kinder Bueno, the Caramac one certainly brought back fond childhood memories of that retro treat. Recent versions include Red Velvet, Chocolate Orange, Mint Aero, Bounty and Biscoff, so there's something for everyone and always a new flavour to try. Demand is understandably high. The cookies have been so popular that Denny has had to stop individual deliveries to Edinburgh to focus on cafe orders. So if you aren't lucky enough to live in East Lothian and want to try the best cookies around, you'll have to get along to Tanifiki in Portobello, Baba Rista in Meadowbank, the Wee Green Hut in Haddington or The Strawberry Barn in Dunbar. Now the word is out, I'd recommend getting there early. You can find Denny's Bakes on Facebook and Instagram Follow me on Instagram: @feast_lothian

Harvey Nichols Edinburgh have launched their Summer Dining Menu, consisting of three courses and a cocktail for £28. Created using regionally-sourced ingredients, the menu features three starters, three mains and three desserts. Choose between dishes such as salmon beetroot gravadlax served with compressed cucumber and Charentais melon, elderflower jelly and lime purée to start, perhaps followed by pan-fried stone bass, sumac and lemon yoghurt, shaved fennel and orange salad with fine herbs and finishing on a sweet note of strawberry cheesecake served with white chocolate, macerated strawberries and strawberry coulis. In addition to the à la carte menu, there are also plant-based options including a pea and avocado guacamole served with toasted sourdough and pea shoot salad, followed by roasted aubergine balls served with bulgar and lentil salad, tahini coconut yoghurt and romesco sauce, and coconut rice pudding with a pineapple and mango salsa, tequila and lime syrup. Customers looking for some creative cocktail concoctions can choose between a ‘Sunshine in Sevastopol’, which is created using Beluga Noble vodka, apricot, lime and vanilla, or a ‘Caspian Mule’, which also features Beluga Noble vodka, in addition to Chambord, lime, chocolate bitters, and Fever-Tree ginger beer. The Summer Dining Menu is available at the Forth Floor Brasserie at Harvey Nichols Edinburgh from Thursday 1st July until Thursday 30th September 2021.

By Sharon Wilson Ingredients Serves 4-6 1/2 1b of goat meat (you can substitute mutton or lamb), 4 medium potatoes - quartered, 2 carrots roughly chopped, 1 onion - diced, 3 cloves of garlic finely chopped, 1 tspn of thyme, 2 tspns of crushed pimento or 1/4 tspn of ground all spice, 1/2 tspn of hot curry powder, 1 and 1/2 tspns of brown sugar, pinch of salt, 1 tbspn of Wray and Nephew overproof rum, 1 tbspn of vegetable oil. Method 1. Prepare goat by removing all fat and chopping into 1 inch cubes. 2. Season with curry powder, onion, and garlic by rubbing into the flesh. Leave to marinate overnight for at least 2 hrs. 3. Heat oil and sugar in pan. Add goat and gently fry until brown. 4. Add remaining ingredients and stir. 5. Add enough water to cover and boil for 30 minutes. 6. Then, simmer over a slow heat for 2-3 hours. 7. Add more water gradually over cooking time to prevent drying out and check the seasoning. Serve with rice and peas and fried plantain.

If you are in or around Inverness and want to dine, Rocpool is the place to go. It occupies a corner site by the river and parking is not an issue being a couple of quid for two hours. We had booked for a posh refuel after climbing a couple of Munros the day before. As I could now only walk in a crab-like manner the starter of crab tartare seemed appropriate. Mr. Bite went for it but the Duck Ragu with fresh egg pappardelle had my name on it. Rocpool is a bright, smart restaurant with accents of pink and green to the décor and the buzz of a smart brasserie. Mr. Bite however, had to complain about our neighbours, two giant teddy bears who just spoke porridge the whole time. Bread is a great bellwether for a restaurant and Rocpool’s comes freshly-baked with crispy crust, springy crumb and beery aroma. Cool, creamy butter and the first sip of wine to chase it down and we relax. This first ritual of the table is akin to sinking into a hot bath. That tartare looks good but I can only comment properly on the ragu. Slow-cooked shredded meat (often better than chunks) and warming sugo in a nest of pasta ribbons. A dish that would give you a big bear hug in winter but also just too good to pass by in summer. I will be attempting this homely dish Chez Bite. Next roast fillet of Shetland monkfish with risotto Milanese & nduja roasted king prawn with baby calamari & roasted Romano peppers - shamelessly just slipped down. Scottish ingredients and the best of borrows from Italy is signature Rocpool. Mr. B. had venison with haggis which was one of those ‘why have I never thought of that’ type dishes. Venison is light and juicy while haggis is spicy and filling – they complement each other in a meaty marriage. Dessert and cocktails were rain-checked. A great excuse to return and we would. Rocpool was brimming with life – full of happy smiley people enjoying themselves. The only crit is the glassware and cutlery which is a bit ‘agricultural’ something more refined would better suit the food, wine and décor. Other than that, an enthusiastic full thumbs up.

Celebrity chef Jimmy Lee is preparing to open his first Edinburgh restaurant Salt & Chilli Oriental which will open in the city's new St James Quarter in July. A mash-up of East and West, old and new and salt and chilli, the restaurant will offer a taste of Hong Kong’s frills-free street food. Salt & Chilli Oriental will be in Bonnie & Wild's Scottish Marketplace. Cantonese street food will be served alongside Chinese classics and will be part of a cluster of restaurants including Creel Caught by Gary Maclean, The Gannet, Rico’s Pasta Bar, Erpingham House, CHIX, east PIZZA, Broken Clock Patisserie, and Joelato. Tangy Peking Ribs, Chicken Satay, Bao filled Katsu Chicken, Pulled Aromatic Duck will feature alongside the as well as the signature 'Salt & Chilli Menu' with Chicken, King Prawn, Crab, Calamari or Tofu options - all served with Yutaka Slaw. The Salt & Chilli Oriental menu will comprise homely Cantonese dishes with 'small bites' for £5 and 'big bites' including Katsu Chicken Curry and Macau Beef Curry from £9. Chef Jimmy Lee said: "I absolutely love Edinburgh and consider it one of the best food cities in the UK. I'm so excited to introduce Salt & Chilli Oriental to St James Quarter within the incredible new Bonnie & Wild Scottish marketplace. The menu will highlight delicious Hong Kong style street-side snacks as well as comforting British-Cantonese cuisines that we all love and adore". Jimmy Lee also operates Salt & Chilli in Glasgow's West End and celebrity haunt Lychee Oriental in Glasgow City Centre; he has appeared on the BBC’s Great British Menu, My Kitchen Rules and Kirstie's Handmade Christmas as well as presenting his popular STV cookery series, Julie and Jimmy's Hot Woks. When it opens next month, Bonnie & Wild’s Scottish Marketplace will comprise eight food stalls, four specialty retailers, three bars and a flexible events space. Outwith social distancing restrictions, the venue will be able to seat more than 350 guests. Bonnie & Wild’s General Manager Kate Russell said: “We’re all excited about Chef Jimmy Lee’s Salt & Chilli Oriental joining Bonnie & Wild, coming in alongside some exceptionally talented chefs in this remarkable Food Hall. With Jimmy’s much-loved Cantonese street food also on the menu, Bonnie & Wild’s Scottish Marketplace reflects the diversity, quality and innovation of Scotland’s world-class cuisine.” Salt & Chilli Oriental Edinburgh will open weekly Monday - Sundays from July 2021. Visit www.salt-chilli.co.uk/edinburgh for first access to bookings. Bonnie & Wild’s Scottish Marketplace is a 16,700spft open plan Food Hall within the St James Quarter Development in Edinburgh. Comprising eight food stalls, four speciality retails, three bars, private dining room and show kitchen, it is one of Scotland’s largest food and beverage venues www.bonnieandwildmarket.com

Shanghai is a major food capital. China's largest city is a financial powerhouse and the food scene is exciting and glitzy encompassing hole-in-the-wall restaurants to haute cuisine. Shanghai is also the inspiration for Chef Nico Simeone of Six by Nico restaurants next six course menu. From June 28 Simeone's Shanghai tasting menu comprises CHAR SIU PORK MANTOU STEAMED BUN - Chilli Oil, Crispy Ginger, Pickled Mushroom; DEZHOU CHICKEN - Fennel, Shimiji, Onion Crumb; MUSHROOM MEDICINE - Enoki Crackling, King Oyster, Cep Pancake; COD SATAY - Cod Fillet, Satay, Buckwheat Noodles, Puffed Rice; BLACK BEEF & BROCCOLI - Choy Sum, Pickled Ginger, Ox Cheek Potsticker. MATCHA MADE IN HEAVEN - Matcha & Lychee Custard, Raspberry, White Chocolate. The vegetarian alternative comprises: CAULIFLOWER MANTOU STEAMED BUN - Kung Pao, Roasted Vegetable Sauce; SHIITAKE MONEYBAGS - Crispy Wontons, Roast Onion Broth, Pickled Ginger, Chilli Oil; MUSHROOM MEDICINE - Enoki Crackling, King Oyster, Cep Pancake; POTATO SATAY - Potato Fondant, Satay Sauce, Buckwheat Noodles, Roasted Peanuts; TERIYAKI ROASTED BROCCOLI - Broccoli, Sesame & Chilli Jam, Pot sticker, Teriyaki Sauce A MATCHA MADE IN HEAVEN - Matcha & Lychee Custard, Raspberry, White Chocolate. Chef Nico Simeone said: "Shanghai has one of the best and most distinct cuisines in China. Food is an important part of Chinese social life, and we hope that with our new Shanghai menu, some of your favourite memories from your trip to Shanghai, whether it was for 24 hours or a week, can be reimagined in our restaurant". Diners can book a table now for 'SHANGHAI'. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to late. The menu will be priced from £32* per person with the option to enjoy an expertly selected wine pairing for an additional £26 at each restaurant. A vegetarian alternative is available for every course, as well as 'SHANGHAI' inspired snack sides. *Please note London Fitzrovia pricing is £37 per person and £33 for wine pairing. To make a reservation today and book now, visit www.sixbynico.co.uk 'SHANGHAI' will run from Monday 28th June to Sunday 8th August 2021 at Six by Nico Glasgow Finnieston, Glasgow Southside, Edinburgh City Centre, Manchester City Centre, Liverpool City Centre, Belfast Cathedral Quarter and London Fitzrovia.

Press release Famed Catalan chef Miguel Angel Major is to launch a new look Rioja in Finnieston. The Spanish Michelin-starred chef, who recently moved to Glasgow, will spearhead the new look restaurant concept with a blend of fine cuisine and casual dining. The avant-garde restaurant at 1116 Argyle St, Finnieston in Glasgow's West End will offer the best of traditional Spanish tapas staples, alongside Chef Miguel's modern creations. All plates will be prepared with fresh Scottish and Iberian produce and presented with panache and flair. The chef, who previously worked at the world-famous El Bulli, received his first Michelin star in 2017 at Sucede in Valencia, with the goal of reviving history through fusion and haute cuisine. Rioja marks his first UK appointment in his culinary career. Chef Miguel said: "Scotland, its people, its produce, and its history have always piqued my interest. The menu at Rioja will link the high quality of Scottish products to the history of Spanish cuisine. Our food will constantly evolve and have no borders - a one-of-a-kind celebration of produce, with flavours that showcase innovative techniques while maintaining respect. I simply can't wait to get started". With a re-imagined dining concept, the newly expanded 60-seat restaurant will keep its focus on tapas dining, but its sense of fun and mischief will remain. Instead of a recipe kitchen, Chef Miguel will showcase a gastronomic vision that is ever-expanding and knows no borders. The menu will constantly evolve. The new Rioja restaurant, which will be spread across two floors, is set to open in June 2021. Design and interiors are inspired by the unrivalled beauty of Spain's picturesque coastline, using calming tones such as baby blue, peach, and pastels. Toni Carbajosa, co-owner at C&C Restaurant Group (owners of Rioja Finnieston) said: "Miguel is a master of his craft, and we are excited to re-open this Summer with a world class chef at the helm. Rioja has always been able to provide a concept that showcases the most authentic Spanish dishes made with both Iberian and Scottish ingredients, and with the appointment Miguel, we believe that we can challenge the preconceived ideas of fine dining and offer a lively casual dining tapas restaurant and re-establish Rioja as one of Glasgow most innovative food and drink destinations". Rioja Finnieston is located at 1116 Argyle St, Finnieston, Glasgow G3 8TD. Visit www.riojafinnieston.co.uk for further information and to sign up for first access to bookings.

I once gathered a group of ‘Biters’ to ‘Dine in the Sky’. We were hoisted by a crane to hover over Princes Street Gardens for a meal and glass of vino. I was so busy coordinating things that I completely forgot about my vertigo until I was ‘up’. One of the few times in my life my appetite has failed me. If you desire to dine amongst the clouds, can I suggest the solidity of Chaoprayha? I met Kerry there for a catch up after …. ooh a year …. except for that time, we popped our heads up post lockdown one and drank too much Prosecco at the launch of Bross Bagels at Waverley. Chaoprayha has outdoor terraces with heaters which meant we could drink wine before May 17. The cheapest bottle is a Bespoke Chenin Blanc, Western Cape, South Africa, which complements Thai. Yes, I know you are supposed to do Riesling or Gewürztraminer and I know it is de rigueur to pick the second cheapest bottle on the list but I can recommend this Chenin as being very ‘gluggable’. The cocktail list is special too featuring tempting libations such as Tom Yum Siam: Lone Wolf Vodka, Coconut Rum, Lychee, Chilli & Lime, but this wasn’t a night for revering the mixologist. I can return for that. This was a catch up with a pal for, wine, tasty food and gossip. Views of the skyline, the Forth and Nic Wood’s rooftop terrace provide talking points should you need some. The Classic Starter Selection commences the set menu (£35 pp). Research has shown (or was it a BBC ‘lifestyle’ programme) that you eat more at a buffet. Humans like to graze and we like variety. Perhaps this is why Kerry and I demolished chicken tacos, chicken satay, chicken spring rolls, tempura prawns and spicy duck salad without blinking. The theme continues with main courses comprising three dishes and pudding with three scoops of ice-cream or sorbet. I will order sesame ice cream on every consecutive visit, I am sure. This is top-notch chow. Service is super friendly and Kerry chats to the waiter and also butters him up to extract free prawn crackers. That's my girl. The restaurant’s website informs me that Thai cooking attempts to balance salty, sweet, sour and spicy flavours. A rule of thumb which again makes me want to return to sip cocktails amongst the rooftops. Chaoprayha is quite simply one of Edinburgh’s top destinations.