Press release Scotland’s crisis hit tourism and hospitality industries have received a welcome boost with the launch of a new Scottish Government funded leadership, management and supervisory training programme which will support and develop talent to enable effective recovery of the sector. With most of the sectors closed for the foreseeable future and thousands of employees on furloughed leave or experiencing redundancy, the new Tourism and Hospitality Talent Development Programme, which will be delivered by the Hospitality Industry Trust (HIT) Scotland and the Scottish Tourism Alliance (STA), will motivate and develop top talent to lead the industry through recovery and rebuild from the significant impact that the Covid-19 pandemic has had on businesses within the sector. The virtual programme was one of the key recommendations of the Tourism Task Force which provided independent recommendations for Scottish Ministers and the UK Government on the essential actions to support tourism and hospitality recovery in Scotland and will give the future leaders of Scotland’s tourism industry the skills, knowledge and networks to make an impact when the sector moves into recovery. There will be 975 places available for this programme, with 13 groups of 25 people able to take part in each of the three categories - Supervisor, Manager, Leader and is open to anyone over the age of 16 working in the Scottish tourism and hospitality industry. The programme is now open for applications; the closing date is 5th February with the programme scheduled to commence on 16th February. Quotes: David Cochrane MBE, Chief Executive of HIT Scotland said: “The tourism and hospitality industries continue to deal with the many challenges that Covid-19 has brought, but I am pleased that we can start 2021 with some positive news about personal development and the recovery of our industry. As an industry led charity which provides inspirational development for the Scottish hospitality industry, HIT Scotland is delighted to be involved in this programme which will be providing leadership, management and supervisory training to give the leaders of our industry the tools to support their teams and get them ready for the recovery. Tourism and hospitality are key to Scotland's economy, and I believe that this programme will ensure the industry can return to its best." Marc Crothall, Chief Executive of the STA said: “With almost all of Scotland’s tourism and hospitality industries closed and thousands of employees currently either without work or in the limbo of continued furlough, it is vital that we protect and grow the talent and skillset that has enabled these sectors to deliver the warm, authentic service and exceptional experiences which Scotland is known for the world over. This announcement represents a shining light and hugely positive move forward in the darkest period our industry has ever experienced, with businesses closing either in the short term or permanently. It is absolutely critical that we focus on the development of our people and future skills agenda, in line with one of the key priorities of Scotland’s future tourism strategy, Outlook 2030 to lead us through recovery and deliver what will undoubtedly be a different offering in our post-Covid world. I am delighted that the programme has received such a generous funding allocation as a result of the Tourism Task Force recommendations which is testament to the strength of relationship between the sector, the Scottish Government and Scotland’s business community.” More info here

By Sharon Wilson It has been a big news week. Democracy threatened, chaos at the ports, two women accosted by the police for having a Costa outdoors and we bade adieu to Monsieur Roux and Jim Haynes. And this is just the first week of 2021. If we have learnt anything during this pandemic, it is how to soothe our souls with little daily pleasures. Never has morning coffee been so aromatic or fresh sourdough toast been buttered so gratefully. This morning as I enjoyed sourdough ciabatta from Woodlea Stables with Fife honey, I was delighted to read about Company Bakery's new premises in the West End. The more bakeries the better! Company Bakery is a collaboration involving Ben Reade, a well kent pioneer of Edinburgh's food scene who has a winning mix of insouciance, pedigree and skill. He graduated from the University of Gastronomic Sciences in Piedmont, next travelled to Copenhagen to work at Noma's Nordic Food Lab eventually returning to Reekie to set up The Edinburgh Food Studio. Ben was a figurehead for a new wave of food punks who would upend the city's foodscape, eschewing fusty old rituals of dining for a focus on native produce and a revival of pickling, curing, foraging and fermenting. When the Edinburgh Food Studio became a casualty of Covid, Ben astutely developed Company Bakery. Already a wholesale business, in April a home delivery service modelled on an old fashioned milk run was set up to deliver sourdough to people's doors. The timing was spot on. Not only due to the pandemic but as Jay Rayner has pointed out, it is now 'virtually illegal' to eat bread that isn't sourdough. COVID-19 and Brexit will force us to look even further inward so the home kitchen, garden and good produce look likely to set the scene for our eating habits. Fresh daily sourdough is fundamental to this and for those those of us who enjoy good (unprocessed) food. Company Bakery's new premises at 5 Devon Place will host a 'bread market' in their yard every Saturday morning. ********************************************************************************************************************** Here is an old Q and A with Ben - partly for fun and partly because we recently changed websites and want to preserve some past copy. What is your favourite comfort food? Eggs. in any form, normally with Company Bakery sourdough. If you could take one cheese to a desert island what would it be? A really old Gouda. I love the way that you get these crunchy crystals alongside the nuttiness. What is your favourite seasonal recipe at the moment? Right now, I’m really digging James Murray’s (head chef at EFS) creamy pumpkin soup made with crown prince squash, pumpkin seeds, cold pressed pumpkin seed oil. What is your idea of a romantic dinner a deux? Bottle of Jurancon demi -sec, a tin of cuit foie gras, some crusts of bread, an alphonso mango. What would you drink? That was such an important question that I already answered it. But if there was still a thirst, I’d go a decent old bottle of old red and drink it in bed. You recently married, what comprised your wedding meal and drinks? We cooked. It was a mission. We basically emptied the EFS kitchen into a field covered in 2 cheapo gazebos, and we served: Canapes: Tomato water with confit tomato and chicken liver mouse on rye, hot smoked trout on rye with creme fraiche and smoked caviar. Foie gras and chutney Starter: Brazilian style black bean soup Main: Highland cow sirloin, bone marrow bordelaise, dauphinoise. Dessert: Soft fruit crumble and creme chantilly. The Cake: I made it. The Cheese: I can’t tell you all the cheeses. It was for real the best cheese board I’ve ever seen. Any embarrassing food faux pas? Italians think I use too much parmesan. What would you pack for a picnic up Arthur’s Seat? I’m not one for fancy picnics. I'd rather tear the bread, bite chunks off a tomato and rip a bit of cheese. What is your favourite food memory? Eating Indian food on the floor with my hands with my family as a kid. What is your favourite pudding? Raspberry sorbet What is your favourite restaurant or bar in Edinburgh and why? I love the selection of wine at Henri. And elsewhere? I really loved a recent lunch at El Celler di Can Roca. So immediately hedonistic. no reflection required, pure and simple joy. Who would you most like to go out drinking with and why? He’s clearly a prick, but Silvio Berlusconi would probably be pretty good banter, and might choose some decent wine. What food/s do you dislike? None really. So long as its good. I hate shit food. What would order for your last meal? Pasta and pesto - more specifically Trofie con pesto a la Genovese.

By Sharon Wilson She bent over and plucked a berry, popped it in her mouth and said: "Delicious! Try them." We were on a small hill overlooking Haugersand on the west coast of Norway. Irena our guide was dressed in the traditional Norwegian Bonad. A blousy white shirt and embroidered pinafore-come-dress over the top. The berries were blaeberries indigenous to Norway. They look like a cross between a blueberry and blackcurrant and are in between both in size. I tasted one and experienced a burst of flavour. Even better than the Scandinavian golden cloudberries, I was enchanted and hooked. I hadn't heard of them before despite living in Scotland for decades. I am a hillwalker too so must have tramped over numerous bushes in my time. The teeny berries grow on heather and gorse covered landscapes and in forests. They are also known as bilberries and whortleberries, in America huckleberries are similar and in Ireland they are called fraughans. They are ready to harvest in July and August with the last Sunday on July being known as Fraughan Day in Ireland. Sure enough, when I returned from my visit to Norway, I began spotting the berries everywhere and picking and cooking them. It doesn't make sense to buy imported blueberries at the supermarket when I can forage for better on my doorstep. They are bursting with Vitamin C and traditionally were thought to improve eyesight. They are fiddly little things though, and many a hot afternoon on a hillside yielded a mere small tub. I stuck at this for a few years until I discovered the blaeberry comb; a tool commonly used in Scandinavian countries. It rakes the bush, and the berries fall into a small bucket attached. I bagged one in a second-hand shop in Norway for a few kroner. They are often known by the French word 'peigne' and are available on the Ray Mears website. It is still back-breaking work though so be sure to take provisions and a helper if possible. You can preserve the berries by freezing and jam-making. Even when using a comb you will still have loads of bits of twig and leaves. I used to spend hours picking out the debris but then my Norwegian friend told me you don't have to be so meticulous. They liquify pretty quickly, and you need to use pectin like lemon juice and/or apple to thicken the jam. Blaeberry Jam Mix one pound of fruit with the same of sugar and some pectin and cook on the stove. Boil for 15 minutes I then add some whole fruits Spoon a little onto a cold (put in fridge) saucer and if it wrinkles on the surface it is done. Pour into sterilised jars. If it doesn't thicken enough, you have compote which is delicious on yoghurt and porridge. If you are making a pie, I would use a bit of cornflour. Be careful, not too much as it will be gloopy and spoil the flavour. Note there is also a lot of cleaning up as the little devils are even worse than beetroot for staining. Gloves can be useful throughout every stage from picking to pouring into jars. As you can see, even when knowing the tricks of the trade, foraging and cooking blaeberries is labour intensive. The reward, however, is juicy fruity treats to enjoy at once and throughout the year.

Press release Detailed interior images of bars and events spaces at eagerly anticipated visitor attraction unveiled to the public for the first time Johnnie Walker Princes Street has revealed a tantalising first-glimpse of the stunning new whisky visitor experience that will open in Edinburgh in the summer of 2021. The eagerly anticipated attraction will feature rooftop bars, private dining areas, modern sensory tasting rooms, personalised tour and tasting experiences, and live performance areas. The interior of the landmark building, which has been under meticulous transformation over the past 18 months, has been kept a closely-guarded secret until today, with the release of select design renderings that give a tantalising taste of what is to come. The images released show: The 1820 bar: A world class cocktail bar and outdoor terrace with breath-taking views of the Edinburgh skyline, including its world famous castle. The perfect location to enjoy a morning coffee, meals and refreshments throughout the day or a beautifully crafted cocktail in the evening. The Explorers’ Bothy: Also at rooftop level, this stunning whisky bar will stock over 150 rare bottles and one-of-a-kind cask editions. The space features a signature centrepiece sculpture and original artwork from Scottish landscape artist, Scott Naismith. The Johnnie Walker Label Studio: This flexible performance space will host a variety of live events and performances, and will become a fixture in Edinbugh’s thriving cultural life. Barbara Smith, Managing Director of Diageo’s Brand Homes across Scotland, said: “We are delighted to be able to offer people a first small taste of what is to come at Johnnie Walker Princes Street. “As well as building a whisky visitor experience like no other, we are also creating incredible hospitality and events spaces that will become a landmark destination for people from Edinburgh, Scotland and visitors from around the world. The images released today offer just a small preview glimpse of Johnnie Walker Princes Street’s eight-story attraction. Still to be revealed in the future are spaces for the participatory whisky tours and tastings that will immerse guests in the flavours and magic of Johnnie Walker and Scotch Whisky. Johnnie Walker Princes Street is designed in collaboration with world-renowned experience and production agency, BRC Imagination Arts, responsible for planning and designing some of the world’s most famous visitor attractions, including the Guinness Storehouse, NASA Kennedy Space Centre, Museum of Liverpool and Jameson Distillery Bow St. It will tell the 200-year story of the world’s best selling scotch and the history of whisky and Scotland, through a multisensory and immersive visitor experience. “We hope people will enjoy this glimpse into Johnnie Walker Princes Street,” added Barbara, “and be excited to see the incredible interiors for themselves when we open our doors in summer 2021. In the meantime, we’ll be sharing more exclusive news and updates as part of e-newsletter, which people can sign up to on our website, as we gear up for the grand opening.” The Johnnie Walker Princes Street visitor attraction is part of leading drinks company Diageo’s £185m investment into the transformation of its Scotch whisky tourism. The investment has already seen the revamp of Glenkinchie Distillery, the Lowland Home of Johnnie Walker, and will see further investment into the remainder of Diageo’s 11 Scotch whisky brand homes as well as the revival of lost distilleries Port Ellen and Brora.

By Rachel Edwards 1. What seasonal spice comes from the same tree as mace? 2. What alcohol is traditionally added to eggnog? 3. This year’s Bake Off had a dramatic start when Sura accidentally knocked Dave’s pineapple cakes to the floor. But which of these Bake Off scandals never happened? a) a contestant used someone else’s custard to make trifle b) judge Prue tweeted the winner before the show aired c) a contestant removed someone else’s ice cream from the freezer d) viewers complained about a squirrel cake with overt genitalia 4. Acorn, sugar, butternut and spaghetti are all types of which wintry food? 5. Match the chef(s) to the cookbook: a. Nigella Lawson i. One Pot Wonders b. Two Fat Ladies ii. The Naked Chef c. Jamie Oliver iii. Full Throttle d. Hairy Bikers iv. Good Food Fast 6. Italian-Americans may celebrate Christmas Eve with a Feast of Seven types of what? 7. In July, Deliveroo revealed the most popular lockdown dishes ordered around the country. What topped Edinburgh’s list? a. Pad Thai from ting thai Caravan b. Chicken katsu curry from Wagamama c. Big Mac from McDonalds d. Fish supper from Alba d’Oro 8. Glühwein and bratwurst are favourites at the German Christmas market, but what sweet holiday treat do Germans call “lebkuchen”? 9. Which UK city made the most baking related searches during lockdown? 10. What two ingredients make the favourite Christmas canape Devils on Horseback?

Press release In a quest to uncover Scotland’s hidden food heritage, people across Scotland are being asked to rummage in family recipe books, to dig out photos of food events, and to share recommendations of local produce for a new research project called Food Heritage Scotland. An online survey has been launched to help identify the nation’s food and drink stories, and people across Scotland’s mainland and island communities are being asked to take part. The goal of the research is to support tourism recovery by making it easier for tourism businesses and destinations to promote authentic food and drink heritage to potential visitors. Food tourism has been identified as a priority in the recovery of the sector from Covid-19. The research aims to create a repository of Scotland’s food and drink stories to help tell the story of Scotland through the food and drink we grow, create and serve. Members of the public are being asked to share their personal and family anecdotes, and people working within the industry are also being invited to take part. The project is being led by marketing consultant Lorna Young, a specialist in food and rural tourism, and by Dr Valentina Bold, a leading expert in Scotland’s cultural heritage. It’s being funded by the Connect Local Regional Food Fund, with advisory support from Scotland Food & Drink. Lorna commented: “At this time of year in particular so many of us draw on family traditions and recipes, to mark seasonal celebrations and to share familiar flavours with loved ones. So, as people reach for family recipe books or prepare festive treats this Christmas, we’re hoping that they snap a quick photo and upload it to share it as part of this research. These glimpses into our personal food traditions and experiences are part of Scotland’s shared food heritage, and making those food and drink stories more visible and more accessible is what this project is all about. “We want to gather Scotland’s food and drink heritage for two reasons. First of all, we recognise that food tourism is a very important market for Scotland and identifying food tourism growth opportunities will help businesses and communities recover from the impact of covid and lockdown. Secondly, we would like to see food and drink represented in the Year of Scotland’s Stories 2022 celebrations, so this survey is an important first step in gathering a very authentic repository of information to help inform this.” Dr Valentina Bold, a consultant in Scottish cultural heritage, said: “Scotland has many rich food heritage resources in manuscript and printed form – from the handwritten receipt books of the past and present, to the cookery books our well-known chefs produce. Online archives from the National Library of Scotland and Tobar an Dualchas, are great resources for exploring food heritage too. “What we want to do now is to fill the gaps with contemporary knowledge of what is so special about Scottish food. We want to understand the varieties of food we cook at home, what we eat when we go out, what food means to us everyday, and on special occasions, in our modern and diverse Scotland. We want to be able to tell Scots at home and visitors to Scotland about our rich traditions – of eating, and also of producing food and drink here. I am very excited to have these conversations with Scots of long and new standing, and to take this opportunity to understand what food heritage Scotland means today.“ The online survey launches today and includes opportunities for people to upload photos and share anecdotes. Lorna added: “We are particularly keen to hear about food and drink traditions that are connected to specific communities, and to connect with people whose family members worked in traditional food and drink industries, perhaps in jobs that no longer exist. We’d also love to hear from new Scots, and from people who are reinventing traditional food heritage for contemporary consumers.” The survey can be found at www.foodheritagescotland.com and is open till the end of January 2021. Survey responses will be used to inform a report and set of recommendations for the development of Scotland’s food heritage over the next three years.

Press Release Scotland’s leading homelessness charity has launched a limited edition range of indulgent treats to be ordered online just in time for the festive season. Customers will now be able to purchase Social Bite’s delicious ‘Box of Joy’ brownies in Christmas-themed flavours – with the option of buying boxes of nine brownies added for the first time, available from 1st December. Filled with delicious flavours of the season like gingerbread, maple spice, black forest and mince pie, boxes of four or nine brownies can be purchased directly from Social Bite online for £12.99 or £17.99, with vegan and gluten free options available and UK-wide delivery. There are only 100 boxes of festive brownies available per day so customers have to be quick to order them up. An exclusive Christmas gift bundle will also be available to purchase online for £30, featuring a box of four festive brownies, a reusable hot drinks KeepCup and a 250g bag of Social Bite’s Dear Green Blend coffee, with an option for tea lovers, too. Whether given as a gift or bought as a treat, customers do good with every ‘Box of Joy’ purchased as 100% of the proceeds made go towards Social Bite’s efforts to end homelessness in Scotland. There is also an option to ‘pay it forward’ so Social Bite can distribute the brownies to people experiencing homelessness on its free food handouts. Josh Littlejohn, Co-founder and CEO of Social Bite, said: “We couldn’t have asked for a better response to the brownie delivery launch. It has been fantastic to see so many people enjoying them and sending to friends or family to brighten their day in what continues to be a challenging time for all. “As we approach Christmas, we hope the brownie momentum will continue and customers will enjoy trying out some of the new flavours to help them get into the festive spirit. As we all know, Christmas is likely to be a bit different for everyone this year so it’s a good chance to send a treat from afar and let someone know you’re thinking about them. “The compassion and support of customers in this difficult time is vital to us. It allows us to continue our charitable work, expand our offering as a business and create more jobs within our enterprise, ultimately helping us to end the cycle of homelessness in Scotland.” Social Bite was launched by Josh Littlejohn and Alice Thompson in 2012 and runs a chain of five social enterprise cafes in Glasgow, Edinburgh and Aberdeen, a Social Bite Delivery business which employs and supports people affected by homelessness, as well as Vesta Bar & Kitchen in Edinburgh. As a social enterprise business, Social Bite exists to achieve social objectives and is driven by a cause, rather than profit. The food delivery service helps to sustain its enterprise model and support more people into jobs to help break the cycle of homelessness. Like many other organisations, Social Bite has had to re-purpose as a result of the global pandemic and earlier this year began delivering free emergency food and essential packs to those people most in need. Over 530,000 free emergency food packs have been distributed during the Covid-19 crisis. For more information, please visit: https://shop.social-bite.co.uk or https://youtu.be/qW2m5mKFhpE.

Marc Crothall, Chief Executive of the Scottish Tourism Alliance said: “This afternoon’s announcement that a significant proportion of the latest consequentials will be allocated to support business and the wider economy is very much welcomed by the tourism industry, especially by those who have had little or no support to date, as we enter what are perhaps the bleakest conditions our sector will ever experience. With the majority of our industry either closed or partially open, operating mostly in an unviable, unsustainable manner with the continued restrictions, I know that all business owners will be eager to learn more of the detail of today’s announcement; further clarity around the allocation of funds for each of our sectors, how the packages of support will be distributed, criteria for application and dates when funds will become available is of critical importance and I very much hope a subsequent announcement will be made within the next few days. Our industry has been left in limbo for an unacceptable period of time with no clear or helpful indication of when support will land, forcing many business owners into temporary and permanent closure to stem the daily haemorrhage of outgoings which are required to remain even partially operational during this period of restrictions. Despite the announcement of a total package of support, I know there will be widespread disappointment and frustration from many across the industry that the detail on what level of funding businesses can expect to receive, how these funds will be distributed and when, was not made clear in today’s statement. This is what businesses had hoped for and expected from the Finance Secretary; they have been left to make hugely difficult decisions within a continued context of unknowns. Substantial, immediate and targeted support can make the difference between businesses being able to survive through the coming weeks and winter months until we hopefully experience a degree of market stimulation in the Spring, or having to close their doors for good. The strength of Scotland’s tourism product is being eroded every passing week so my overarching message to the Scottish Government is to provide the clarity awaited on the support package this week and the assurance that the delivery mechanisms of the support are robust enough to allow the monies needed so desperately to be distributed without further delay.”

By Eleonora Vanello Parma ham aka ‘prosciutto di Parma’ is increasing in popularity and appearing on more and more UK tables. It’s easy to find it in Italian restaurants, on grazing boards, or as a special ingredient in fusion dishes. Although many of you might have tasted it, not everybody knows the provenance, history, or components of this famous Italian charcuterie. The ham as been produced in Italy, in Parma (Emilia Romagna), since Roman Times when pig legs were preserved through a process of salting, drying and greasing. Nowadays, Parma Ham is made very similar to its ancestor, with the Consorzio del Prosciutto di Parma safeguarding and upholding its traditional production methods and premium quality. Every stage of this process must occur in Parma to qualify for the name Parma. Even the pre-sliced packs of Parma ham available in most UK supermarkets are sliced in the area of origin. Established in 1963, The Consorzio del Prosciutto di Parma, is the official body in charge of protecting and promoting the Protected Designation of Origin (PDO) certification. The name “Parma Ham” is exclusively reserved for hams bearing the Ducal Crown. Indeed, at the end of the ageing period, which, by law, lasts at least one year, each leg of ham is checked for quality by a member of an independent inspection body. Once the quality is approved, hams are ready for the official stamp of certification, the Ducal Crown (which also shows each producer’s identification code). Parma Ham is made using only 4 ingredients – Italian pork, air, salt, and time. The pig legs are salted by the Maestro Salatore (master salter) and hung for 60-90 days. The salting process is integral in determining Parma Ham’s final taste, as salt is the only preservative used in making the ham (no nitrates or nitrites). Parma Ham finds the perfect pairing with fruits, mainly figs and melon but also plums, blueberries, and exotic fruits. In Emilia Romagna it’s used as the main ingredient in traditional dishes such as Piadina Romagnola, Torta Fritta di Parma or Tortellini alla Bolognese. Parma Ham is also perfect on its own or wrapped on to a breadstick. Suggested wines for pairing are ideally white and sparkling but also red fruity. Buon appetito!

Press release This Christmas, The Ivy on the Square celebrates with a magical, Narnia-inspired installation for guests and passers-by to enjoy; as well as a limited-edition, non-alcoholic cocktail menu. Transporting guests through the whimsical world of Narnia, complete with playful and fanciful Christmas decorations, guests will step inside the wardrobe before being greeted with an array of delicious, bespoke cocktails available from Thursday, 26 November. Mixed up by the restaurant’s bar team, creations will feature an array of non-alcoholic concoctions including Some Candy Talking (£6.25), an alcohol-free riff on our famous Candy Floss Fizz with Rose syrup, cranberry, ginger, lychee and lemon juices finished with Scavi & Ray non-alcoholic Spumante and Candy Floss, the Virgin Bellini (£5.00), a delicious version of the classic peach fizz incorporating white peach pureìe and Fever-Tree White Grape & Apricot Soda, and the Elderflower Garden (£5.95) a Seedlip Garden, Æcorn Dry non-alcoholic Aperitif, elderflower cordial and Fever-Tree Elderflower Tonic, garnished with cucumber ribbon and edible flowers. For those looking to indulge in something a little sweeter, the brasserie will also be serving up a bespoke The Greatest Snowman dessert, to keep guests in the Christmas Spirit. Chris Greenan, General Manager at The Ivy on the Square says: “Christmas has always been a special time of year for us here at The Ivy on the Square and we’re delighted to be able to welcome residents and visitors to join us in the festivities. Our Narnia themed winter escape is the perfect way to enjoy the most wonderful time of the year.” The Ivy on The Square is situated in the heart of Edinburgh’s city centre, offering approachable sophistication and luxury with an underlying feeling of glamour and theatre for residents, businesses, and visitors. To make a reservation, please call 0131 526 4777 or visit theivyedinburgh.com

By Sharon Wilson The owners of Merienda in Stockbridge announced last night that they have bought Eddie's Seafood Market. Giselle and Campbell said that despite a touch of 'chef's flair' patrons shouldn't notice much change to the Edinburgh seafood institution. Merienda burst onto the Edinburgh scene a couple of years ago offering a Small Plate Menu using small Scottish producers and complemented by European wines. Regarding their new venture Campbell said: " It's still going to offer the best selection of fish and seafood in Edinburgh. Freshness will always remain our priority. Sustainability is essential. We'll see you at Eddie's." Merienda's Small Plate Menu is still available for takeaway or delivery. Email enquiries@eat-merienda.com with your order. These will be available to collect by arrangement on Thursday, Friday or Saturday. For deliveries, these are available locally. This is a curbside drop-off/collection and no-contact service, removing the need for direct contact for both parties. Merienda Restaurant Michelin Bib Gourmand 2020 30 North West Circus Place, Stockbridge EH3 6TP www.eat-merienda.com Exec Chef Cuisine Exquisite food for discerning palates www.exec-chef.co.uk Eddie's Seafood Market 7 Roseneath St, Edinburgh EH9 1JH www.eddiesseafood.co.uk

By Sharon Wilson One of the highlights of the gastronomic year is the Spirit of Seafood event held in partnership with Arbikie distillery at the 'A Club' during the Edinburgh fringe festival. The best chefs, mixologists and producers, are wooed by Seafood from Scotland for an evening of unbuttoned gourmet indulgence. This year zoom stepped in and proved that with the right ingredients the digital world can be just as much fun. Two days before logging on I received a wooden box of a dozen craggy Loch Fyne oysters along with Haar Vodka, Kirsty's Gin, Ak's Gin and some extras including horseradish-infused vodka. As I sat in front of my iPad Simon Briggs, Sales Director at Loch Fyne introduced us to his oysters which regularly received the reliable Great Taste Awards. The oysters had the 'merroir' of the cold Argyle and Bute coastline; a saline explosion, a full-bodied, creamy texture and cucumber. The oysters were complemented by the purity of Arbikie Haar vodka and Ak's gin shaken with a bit of oyster liquor and garnished with a lemon twist. The classic vesper martini is the perfect expression of these spirits. Stevie, the Arbikie mixologist on my screen, said it was one of his favourite cocktails, mine too. We usually kick off our heels and dance to a tribute band at the A Club, but tonight I took the oyster shells to the compost, made a horseradish martini and settled down to Autumnwatch. Still a good evening.