By Sharon Wilson Room With A View must be a contender for Fife Riviera’s most scenic spot. Meander down the path from Aberdour to the coast, and the restaurant sits below Hawkcraig Cliffs. Mr Bite and I arrive on a glorious sunny day. Looking up, we can pick out a group of climbers abseiling down the rocks. The day is full of colour; sapphire sea, cyan sky, the bold red, blue and white of the climber’s helmets, electric yellow gorse and a sharp green lawn. Days like this are few and far between in bonnie Fife. We have booked a translucent bubble tent in the garden for Sunday lunch with friends. Liz is sipping a Lundin Gorse Gin from a distillery further up the coast, and I have gorse flowers stuck to me as I fell from my bike into a bush en route. An awkward kerb and temporary loss of balance resulted in a prickly but harmless fall. I order a gin to soothe me; any excuse. Room With A View is such a gem; I think twice about writing a review. The setting is idyllic ; drinks lists are excellent, as is the seafood menu. They could charge a pretty penny but don’t. Warmed bun and butter are devoured before Lobster Bisque arrives rich with heavy cream and chorizo oil. Smoked paprika, stock, seasoning and what we deduce to be daintily chopped tarragon are in the mix. Dipped spoons elicit utterances of “Oh God that’s delicious”. We have pre-ordered three courses, and when Fish ‘n’ Chips x 2, Seafood Paella, and Haddock in Herby Batter Pancake with Chive Sauce, Bacon Mash and Poached Egg arrive, we realize an immense effort is needed. Albarino, Chardonnays, and Inverkeithing Ale help pave the way for Frangipane Tart with White Chocolate Ice-Cream, Chocolate Delice, Yoghurt Panna Cotta. There are lots of nooks and crannies in the garden; a lover’s seat below a bough, a scattering of benches and hidden tables, a terrace where Mr Bite and I have enjoyed tea and scones of an afternoon. Wander up the hill to the car park, and a little further to the right is the Silver Sands Golf Course. On the left is a Norman church St. Fillan’s, and we wind amongst the stones noting hourglasses, skull and crossbones, and trade symbols on some of the old graves. If you are journeying from Edinburgh and want to drink, the rail station is just another 5 minutes away. You can expect superb food and beverages at Room with a View and even book a lift from the train station. The sunshine depends on luck.

A friend introduced me to sushi a few years ago in a food market in Palma de Mallorca – not the most authentic experience and I admit it sounds like a terrible idea, but I trusted her it was pretty good sushi. Loving most Asian food, it was hardly surprising it was a hit with me, and I like to fool myself that I am choosing a healthy option. In moderation I’ve no doubt that it is healthy, but probably not if you eat the equivalent of your own body weight. Sushi was a favourite lockdown Deliveroo option when I lived in Leith, but without such delivery services in East Lothian, I assumed in attaining the dream of a house and a garden, I would necessarily be moving to a sushi-less wilderness. Fortunately for me, in 2015 Jennifer Kerr who returned from living in Australia, also couldn’t bear the idea of a sushi-less existence and set up Minato Sushi, currently based in Cockenzie. The business offers freshly-made sushi rolls and platters for collection or delivery to East Lothian, Midlothian and the east of Edinburgh. The list of options is long, with a range of maki, nigiri, temaki and California-style rolls available, as well as gyoza, inari and dorayaki pancakes. In addition to the usual veggie, salmon, tuna and tempura prawn you can expect from any respectable sushi restaurant (and Yo Sushi – just kidding, I love Yo Sushi), they also have a variety of meat options like the chicken teriyaki dragon roll, katsu chicken roll and steak roll. Although collection on the day is available, deliveries have to be booked at least a day in advance, particularly if you want sushi at the weekend, as the service has become incredibly popular. Having identified a genuine gap in the market and thanks to the excellent quality of the food, the business has been such a huge success that, six years since its launch, Minato Sushi will soon be opening a ‘grab and go’ sushi shop on Haddington High Street. At a time when hospitality businesses are still struggling under pandemic restrictions, independent food delivery services have really come into their own and this is a most welcome and well-deserved success story. www.minato-sushi.co.uk

The first Bakery Andante Cafe has opened above Villeneuve Wines in Broughton Street. Bakery Andante is known for sourdoughs, focaccia, baguettes, and croissants which are all made using traditional techniques and without additives, enhancers or improvers. Andante started as a small Morningside bakery over a decade ago. A Leith site was also opened recently. Open seven days a week, Bakery Andante Broughton Street is a bright, light, airy space where customers can pick up freshly-baked bread goods to go or sit in for breakfast, brunch or lunch. Try dishes such as house waffles, French toast, Greek grilled cheese sandwiches or Tuscan Panzanella salad. The counter is full of tempting sweet treats from fresh fruit êclairs and cream-filled profiteroles to carrot cakes, delicate desserts and chocolate. The bakery promises to focus on the finest ingredients through working with small-scale, independent and local producers wherever possible. High-welfare charcuterie will come from Hammond Charcuterie, milk and cream from Bonaly Dairy, free-range eggs from the Gosford Estate, and salads will be dressed with Supernature premium cold-pressed rapeseed oil. Coffee beans come from Santu Coffee - grown in Brazil and roasted in Leith’s Biscuit Factory, just a mile from the cafe’s door. Bakery Andante will also offer plenty of choices for customers with allergies or other dietary requirements, which are given as much thought and importance as every other dish. Owner and head baker Jon Wood said “We are delighted to have opened here in Broughton Street. It has been a long-held aim to open a café alongside our retail offerings and also to find a location in such a fantastic area as this. “I’m also really happy to be able to offer a menu that’s inclusive to those with allergies or other dietary requirements - it’s something very close to my heart because my daughter has coeliac disease.

Press release Research published by the Scottish Tourism Alliance (STA), the representative body for tourism business in Scotland paints a stark picture for the sector in contrast to recent speculation that tourism in Scotland is set for a boom this summer. The organisation conducted research, predominantly with hospitality businesses following the easing of some restrictions on 26th April and also collated the results of research undertaken by a number of member sectoral groups within the industry, totaling 980 responses. The STA surveyed 271 businesses directly and found that 30% took the decision to remain closed from the 26th April; of those, 31% have said that they do not plan to reopen next week when restrictions will ease further. The organisation’s research highlighted an extremely slow start to accommodation bookings; between 41 – 45% of accommodation providers who responded indicated that over the course of May, June and July, occupancy is sitting at below 20%. 62% of rural hotels have less than 50% occupancy for May and just 26% of rural hotels have indicated that they will have 60%+ occupancy for this month. The picture is almost identical for June and for July, 54% of rural hotels indicate that their occupancy will be lower than 50%; just 30% have said they expect occupancy of 60%+. Predicated occupancy levels in the cities is worryingly low with 94% of hotels in cities reporting occupancy levels of below 50% in May, 98% of hotels in cities are reporting occupancy levels of below 50% in June and 87% of city hotels are reporting occupancy levels of below 50% in July. This is also reflected in the recent STR data which shows forward occupancy levels for Glasgow hotels sitting at just 14% for May and June, dropping to 13% in July and rising slightly to 15% in August. The picture is similar in Edinburgh with May occupancy at 19%, June 20%, July 19% rising to just 22% in August. Of the 271 businesses surveyed by the STA, 38% said that their average gross food and beverage takings since reopening are below 20% and just 11% of respondents are taking between 76 – 100% of the norm. Recent media reports have pointed towards a boom in tourism in Scotland however the latest research conducted by the STA, the Association of Scottish Visitor Attractions (ASVA), the Association of Scotland’s Self-Caterers (ASSC) and Wild Scotland, the trade body representing the adventure tourism sector shows that the industry is far from recovery and in many respects, is in a worse position now than it was a year ago. According to research published by the ASSC which gleaned 262 responses, larger self-catering properties that rely on multiple households have been under either full closure or restricted trading since the first lockdown on 24th March 2020 and will continue to be affected until at least end of June 2021 according to the current route map, having only been able to enjoy ten viable weeks of trading. Wild Scotland surveyed 105 members and found that 45% of respondents will operate at less than 50% of capacity due to current restrictions, with 64% referencing physical distancing as the main factor. The association has said that many businesses within the adventure tourism sector will require further financial support to survive into 2022, particularly those with a reliance on the international market, those impacted by physical distancing and much of the marine tourism sector, some of which remains closed, facing a second year of no trading and potential business collapse. The Association of Scotland’s Visitor Attractions surveyed their membership in April, receiving 342 responses and found that 54% of attractions will remain closed as a result of the continuation of 2m physical distancing or will lose money when they do reopen. STA Chief Executive, Marc Crothall said; “Our survey uncovered what we knew was happening across the industry from anecdotal conversations; that things were nowhere near as buoyant as has been suggested and in fact, that too many businesses across all sectors within our industry are continuing to operate in crisis mode. The STA held three forums with hospitality, tourism and destination groups this week and all attending very much echoed our research findings. While the smaller properties within the self-catering sector are looking at a positive level of recovery, other accommodation providers are struggling as bookings are not coming in at the level needed to trade viably over what would be the busiest part of the year and food and beverage income is far from healthy across the board, although this will hopefully change with the next easing of restrictions on 17th May. It is also important to acknowledge that there is a recruitment crisis within the tourism and hospitality sector with all respondents to our survey indicating that they have vacancies; conversations I’ve had suggest that the picture is far more worrying across the sector, particularly in terms of the recruitment of chefs. A great deal rides on the further easing of restrictions which come into force from next Monday and beyond, particularly for the night time economy and events industry, this really is the last chance for most of Scotland’s tourism industry to start to recoup some of the lost income from the past year, however I know that that easing will not go far enough for many as our research indicates; it may very well be too late for recovery. Victoria Brooks, lead representative from Wild Scotland said: "The good news is that some outdoor activity operators are experiencing high demand and are already receiving enquiries into 2022 which is incredibly positive. However, this is not the case across the whole sector. For many, it has been a very slow start - more of a distant rumble than the anticipated staycation boom predicted. Boat operators are significantly down on 2019 visitor numbers – this is due to limited capacity as a result of continued physical distancing restrictions, but they’re also experiencing very low demand which is incredibly disappointing and of course impacts massively on local and rural economies including accommodation, shops, cafes and restaurants. You can of course put some of this down to the weather, but businesses across the sector are very aware that consumer confidence is lacking - messaging has been mixed and of course we are missing our international visitors. The outdoor sector is also very reliant on mixed groups being able to gather in accommodation, in vehicles and on boats which remain restricted. Tourism is vital to Scotland’s recovery but to survive we need to continue to invest both in businesses and infrastructure to support the anticipated demand. It is also imperative that consumer messaging relating to restrictions and travel is simple to understand across all four nations to restore consumer confidence and ensure we have a successful and hopefully extended season ahead." John Henderson, Founder of Born Brewery said: “How does the industry feel at the moment? Both our rural and city centre publicans are definitely suffering. They have been burnt by lockdowns and brief re-openings, they have been burnt by poor outside trade due to recent weather, and they are, understandably, nervous about indoor re-opening this time around. No one knows what business will be like or how quickly it might pick up. For us, as a brewery with short shelf-life cask ale products, that’s a huge problem. We are the last product they will risk investing in as cask ale needs a constant through-put. And our sales, at 25% of the seasonal average, prove that. Things need to change fast, but consumers appear in no rush to get back to hospitality.”

By Sharon Wilson In line with the further easing of restrictions in Scotland later this month, Summerhall will open a new Gallery Bar on Thursday 20 May. The former cafe area has had a facelift and will now feature a seasonal menu of light dishes alongside Barney’s Beer and Pickering’s Gin. Beer taps have been installed, posters and artworks from past exhibitions line the walls and a layout has been designed with social distancing and safety in mind. Large windows which look out onto the Meadows will flood the space with sunlight on long summer evenings. Tables for two to four people are available in two hour slots. Food will be available for sit-in and to takeaway. Summerhall is ensuring that the space is as safe as possible for customers and staff by following all Scottish government guidelines and resident cleaning company Daybreak continues to regularly deep clean the entire site, using hospital-grade testing to declare Summerhall as Covid-19 Hygiene Certified. For opening night, Thursday 20 May, The Gallery Bar launch will be supported by a special offer from Pickering’s Gin with a 'comp' G&T for the first 100 guests. Rowan Campbell, Summerhall General Manager commented: “We are thrilled to finally announce the launch of the Gallery Bar. Over the past year, we’ve been working hard behind the scenes to refurbish the space and cannot wait to welcome everyone inside. Though we love our courtyard, Scottish weather is unpredictable at best and I’m sure we’re all looking forward to a tipple inside our beloved (and heated!) Summerhall.” Gallery Bar opening hours: Daily: 10am-8pm

By Sharon Wilson The two chefs behind Edinburgh’s at-home fine dining pop-up Bad Seeds, Tomás Gormley and Sam Yorke are to open their first restaurant, Heron, on The Shore in Leith this summer. Tom and Sam's kitchen experience include Restaurant Andrew Fairlie, Castle Terrace and Tom Kitchin’s Bonnie Badger. The Heron will open in July at 87-91 Henderson Street on the former premises of The Raj. Heron will offer farm-to -table fine dining with an a-la-carte menu that will change every few weeks showcasing the best of Scotland’s seasonal produce including organic fruit & vegetables, wild fish & seafood, game & heritage breed meat. Local suppliers will include Griersons Organics, Phantassie Organic Farm and The Free Company. The pair have also commissioned local ceramicist Borja Moranta to design their tableware . The restaurant will serve lunch Friday – Saturday and dinner Wednesday – Sunday. As head chef at The Lookout by the Gardener’s Cottage Tomás was one of six UK chefs named ‘one to watch’ at The Staff Canteen Awards 2020. Meanwhile Sam Yorke trained under chef Dominic Jack at Castle Terrace. In January 2021, the pair launched Bad Seeds, a popular pop-up dining at home service. Heron, 87-91 Henderson St, The Shore, Leith, Edinburgh EH6 6ED

By Lea Harris The past year has been challenging for all of us on so many levels. We have our coping mechanisms be it gardening, crafting or, as in my case, baking and cooking. At the beginning of the first lockdown, I baked every day for sanity; bread, puddings, cakes were all on the menu and, unfortunately, on my waistline. Then in 2021, I decided enough was enough and knuckled down to lose some of my 'muffin top'. Some days have been a struggle, seeing photos of restaurant takeaways, knowing my resolve would flounder if I followed suit. Enter Good Stuff from Crolla brothers, Leandro and Alberto. They spotted a gap in the market for those who want simple yet delicious food to health-conscious customers, cooked by professional chefs using locally sourced and seasonal ingredients. I was invited to sample some of the dishes, all of which are under 600 calories. Choose from chicken pad-Thai, vegan BBQ pulled jackfruit, superfood salad, various pasta dishes and more. I chose red pesto, and prawn penne and cod with gluten-free harissa crust served with lentils. A super-smiley delivery guy chapped on my door; handing over my dinner, he commented, "I had a quick peek, and it looks tasty!" First impressions are good. There's a QR code on the bag that allows you to access the menu and nutritional information . Packaging is recyclable and biodegradable, something else the brothers took into consideration. Pop the containers into the microwave for 3 minutes – ping, and dinner is ready. Five fat prawns are coated in fragrant red pesto with lots of al-dente pasta. The flavours are punchy but, for me, the carb to protein ratio was to heavy on the former, and there was a lack of vegetables, so I added salad. The cod is perfectly cooked, and there is gentle heat from the spiced crust. Unfortunately, there is an overload of the toothsome, flinty lentils making the dish dry. There are a couple of strips of red pepper and a few spinach leaves, but again it is very carb-rich. I love the idea of providing a wholesome takeaway alternative for those trying to maintain a healthy lifestyle that's reasonably priced (dishes start at £6.50) with delivery to all EH postcodes. The brothers have also teamed up with Jake (@jvh_fitness) and Kate (@curvesonkate) from Beyond Fitness Coaching, offering a free consultation for all Good Stuff fans. Contact either Jake (jacob@beyondfitnesscoaching.co.uk) or Kate (kate@beyondfitnesscoaching.co.uk), quoting 'Good Stuff'. For 20% discount, use GOODSTUFF20

Press release A top Edinburgh chef who has cooked for some of the world’s biggest music stars, including Taylor Swift, Demi Lovato, Metalica and Dire Straits’ Mark Knopler, is bringing his own brand of Latin flavour and style to the capital’s New Town from the end of May. Chef Scott Wyse (34) has teamed up with well-known Edinburgh mixologist, Mike Lynch (31), and a team of five to launch the 40-cover Superico Restaurant at 83 Hanover Street from Thursday 20thMay and 180 capacity Superico Bar and Lounge at 99 Hanover Street from late June. The style of Superico’s two new venues is influenced by the big, bold flavours of South America, which Scott has experienced first-hand on his travels south of the equator in recent years. Signature South American dishes on the new Superico menu will include ceviche and crudo inspired by Nikkei cuisine in Peru, beef cheek with mole from Oaxaca in Mexico and fresh mojo sauces inspired by Chile. With over 30 years combined experience between them, Scott and Mike were part of the team that launched the Devil’s Advocate restaurant and bar in Edinburgh’s Old Town in 2013. Scott started his culinary career at the age of 15 and worked his way up through some of the capital’s most respected restaurants, including The Witchery by the Castle and The Tower Restaurant. In his spare time, Scott is interested in bee keeping and horticulture, but his main focus is bringing his unique creativity to the kitchen. Scott has also been inspired by his four-year stint heading up the catering for global music stars at the MTV Music Awards in London, Seville, Bilboa and Rotterdam. Later this year, Superico Bar and Lounge plans to launch live DJ sessions at weekends with a sound system and turntables made by Matersounds and speakers by Void acoustics. To help complement the Latin menus, both Superico venues have been transformed by top maximal design studio, JA!COCO!, which has created a casual, but sophisticated environment to excite foodies, cocktail lovers and style gurus alike. Edinburgh-based JA!COCO! on Haymarket Terrace was selected amongst 20 global studios for the 'Emerging Interior Design Studio of the Year’ award by the world's biggest and most popular design magazine, Dezeen. Mike is a hospitality manager and multi award-winning mixologist, having won the title of ‘UK’s Best Cocktail Bar for Edinburgh’s Bramble Bar in 2019 and representing the bar in numerous industry events and takeovers in cities such as London, Copenhagen, New York and Denver in the United States. Mike specialises in drinks and menu development. He has over 11 years’ experience operating bars and restaurants in Edinburgh. At Superico, Mike plans to focus on 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. Commenting on the launch of Superico Restaurant and Superico Bar and Lounge, Mike Lynch, said: “We can’t wait to bring a unique South American flair to Edinburgh’s Hanover Street. Expect a fun, vibrant and stylish setting across both of our two venues with outgoing, knowledgeable and attentive service. “Guests will enjoy hustle and bustle in the restaurant where they’ll get the chance to see the bar and kitchen team work side by side in the open space to the rear of the restaurant. “With our sights firmly set on the launch and growth of both our venues, Superico has the ambition to quickly become a well established social venue in Edinburgh with global recognition.” Chef Scott Wyse, added: “I’m not just looking at the typical styles and flavours that you may associate with South America, but also how other cultures have influenced them such as Nikkei cuisine which is the Japanese influence on Peru. “Expect some niche flavours, but I will make them approachable and fit the fun and relaxed atmosphere.” Superico Restaurant at 83 Hanover Street is due to open on Thursday 20th May from 5pm. Open Wednesday to Friday from 5pm, Saturday from 12pm and Sunday from 11am. Aperitvo will be on offer until 6pm every day the restaurant is open, including two small plates and a cocktail for £18.

By Sharon Wilson Lockdown has seen our appreciation of hospitality soar. We have gazed on in awe as hard-working actors have performed feats of survival and realized how important restaurants are. Not just the food but meeting friends, the theater, the anticipation. So, when I roll up with Kate at Six by Nico to try the Circus menu, we are already excited and maverick chef Nico Simeone does not disappoint. Since arriving on the food scene a few years ago with 'The Chippy' Nico has kept us captivated with themed six-coursers that have included Orient Express, Mad Hatter's Tea Party, Holy Guacamole and more. The ‘Circus’ is a big top full of colourful ingredients, creativity and fun. Pressed peach with chicken liver parfait whipped to a silky consistency is served in a paper popcorn cup with crispy waffles for our first course. The peach and parfait perform magic-in-the-mouth. A mocktail comprising rhubarb cordial, rose water, lime and ‘fizz’ is inspirational. The lime cleverly concentrates the other flavours and bespoke drinks have been created to complement each course. The action intensifies with ‘Candy Butchers’ – beef tartare, burger sauce, aged Parmesan and pickled cucumber; the dish is juicy, umami-filled and piquant. The ‘Illusionist’ course presents Chicken Ballotine albeit in a scallop shell. As with the beef, the meat is uber-juicy and caper and raisin puree to the side lends a sweet and salty Mediterranean/North African twist . A‘Crab’atics is a dish of moist sole paired with crab-stuffed al dente tortellini. Kate and I marvel at the thought and preparation that has gone into every detail of each course. When you think it can’t get better ‘The Greatest Show’ is unveiled. Rosy, duck breast under a glass dome of smoke with Savoy cabbage and wild garlic. A ramekin of duck ragout with a thick layer of black truffle emulsion has me diving in like a clown meeting custard pie. Indulgent, rich and hedonistic. A fluff of candy floss crowns rhubarb that has been poached to retain a little bite. Blobs of peanut shaped and flavored parfait are by turns, creamy, nutty and sweet. It should be mentioned that Kate has chosen vegetarian options for three of the six courses and the staff accommodate this with aplomb; at one point she drops a napkin and it is swooped on and replaced almost before she notices. Service is exemplary. The ‘Circus’ menu delivers the drama and precision of the tightrope and trapeze; hats off to everyone involved in this culinary production. The Circus menu runs until June 6 and is £32.

By Sharon Wilson With fewer than two months until its June 24 opening day, Bonnie & Wild has confirmed two acclaimed restaurants will be taking top spots at Edinburgh’s first Food Hall inside the new St James Centre. Glasgow institution The Gannet and vegan restaurant group Erpingham House will both be taking key food stalls at Bonnie & Wild’s Scottish Marketplace, which will house eight food stalls, three bars and four speciality retailers. BBC Masterchef Gary Maclean will also be there with the seafood-focused 'Creel Caught' as will East Pizza and artisanal gelateria, Joelato. The Gannet, opened by Ivan Stein and Peter McKenna, is renowned for its take on Scottish fine dining, as well as its commitment to high quality seasonal ingredients sourced from artisan producers, foragers and farmers. Winner of multiple accolades, The Gannet won Scottish Licensed Trade News’ coveted Fine Dining Restaurant of the Year, and is holder of 3 AA Rosettes and a Michelin Plate. Head chef Peter Mckenna said: “From the moment we heard about Bonnie & Wild’s Scottish Marketplace we knew it was a perfect fit for The Gannet. The venue is stunning. The finish, the concept, and the food and drink offering are all first class. I’m excited The Gannet is going to be one of the key food offerings within it.” Upmarket vegan restaurant Erpingham House comes to Scotland for the first time after establishing itself in Norwich and expanding to Brighton. Executive chef Meg Greenacre said guests to Bonnie & Wild could expect plant-based takes on classics, such as their version of fish and chips. Bonnie & Wild’s General Manager Kate Russell said that guests to Bonnie & Wild would be able to order food from any of the food stalls and have their order delivered to their table. She said: “It’s one of the key concepts for our Food Hall. So with a party of any size, each individual can order all together but off different menus. And as they wait they can peruse the retailers, including a butcher, fishmonger and craft bottle shop. Or they can explore the venue and see the wall space that’s been given over to stunning images of Scotland through a partnership with the Scottish Landscape Photographer of the Year Awards, and which allows guests to order a print with proceeds going to charity.”

By Jill Blair During lockdown, when we have been able to meet for alcoholic drinks outside, it's sad that the finest and largest beer garden in Dunfermline town centre has lain empty. No more, though - it's had quite the facelift and is now the crowning glory of the town's newest bar: The Haberdashery. Locals will remember its predecessor, The Watering Hole, fondly. The refurbishment is the work of a local family well aware of the place the old building on the New Row has in the hearts of the local community. While treating the venue with deserved respect, they are also creating an entirely different feel and layout inside. Haberdashery' - Hendricks Gin and crème de pêche shaken with fresh cucumber, mint, lemon and a dash of grapefruit bitters. It's a tall drink nodding to a 'sling' and garnished with dehydrated grapefruit and a mint sprig. Keep an eye on the menu as they will be adding seasonal options throughout the year. Along with the very reasonably priced cocktails, they offer a selection of quality beers and ciders on tap: try the Beavertown Neck Oil IPA and the Orchard Thieves cider for starters. There is still a bit of work to be done to the interior and no food yet but lined up are some excellent local street food vendors who will be providing pop-up foodservice over the weekends. Piping Hot Pizza and Wolfie's BBQ Grill are there the first few weeks to cook up some perfect beer garden fodder. Bookings on The Haberdashery's website. It is lovely to see the old place having life breathed back into it, and I am looking forward to the finished result. You can already see that it's contemporary but with an old-time twist, and I can't wait to see it flourish. The Haberdashery, 123 New Row, Dunfermline, KY12 7DZ - 01383 728877

By Sharon Wilson Bross Bagels has opened the doors of its biggest venue to date – a shop, 30-cover dining space and in-house bakery at the former bank building at 177 Portobello High Street, across the road from its very first premises which opened in 2017. The aim is to transport customers to Montreal, with the tastes, scents, sounds and interiors of the city's iconic café culture. High stools and wood furnishings meet metallic finishes that frame an open kitchen and a traditional deli-style counter. Bold pops of neon pink identify the bagel brand. The bakery is open Monday to Sunday 9am – 5.30pm - and will be licensed. You can sample Mama Bross’ take on a Bloody Caesar - ‘The Bloody Bross’, alongside local Leith brewers Pilot Beer and a selection of wine from vegan brand 'Nice', once hospitality venues are permitted to offer indoor drinking in line with Scottish Government guidelines. A Morretti-Forni stone-fired oven and open-plan space brings to life the passion, craft and care that goes into individually hand rolling and boiling the traditional Montreal bagels. The new premises will allow Bross to produce all of its bagels in-house, serving all four of the brand’s other city venues and baking around 15,000 bagels a week. This capacity has also facilitated nationwide next day delivery. The menu includes Bross’ classic hot and cold bagel collection such as hot breakfast favourite, The Goy, beloved lunchtime bagel, The Mama Bross Club , Buffamayo on an Everything Bagel and The Porty alongside street food favourites with a twist including Hot Dogs and Filthy Fries (£6.00). The bakery opened following an initial crowdfunding phase, with more than £125,600 raised by Bross Bagels ‘shareholers’. Larah Bross said: “Before I opened our first Bross Bagels shop, I set out to create authentic Montreal bagels that reminded me of a taste of home – something I just could not find here in the UK. I had to get my mum to send me bagels all the way from Canada so I could work with our bakers to perfect the flavour and consistency. I’m so proud we’re now producing authentic bagels as good as I could find in Montreal, here in Edinburgh - in our very own dedicated bakery. Teaming Montreal bagels with the best New York deli fillings, made with the best Scottish ingredients is hard to beat, but now we’ve added our own signature Bloody Caesars, beer and Hot Dogs, it’s a summer hole-stuffing stop you won’t want to miss.” Bross Bagels is also set to open Bross Deli - a brand-new concept and their biggest shop yet, in St James Quarter later this year.