Sharon Wilson Lucky Yu Canteen the Japanese and Asian inspired eatery will re-open in a new location at Tollcross, today (Wednesday 28 October) for takeaway and delivery. Famed for its dumplings and chicken wings the restaurant has refined its menu and added new dishes like ribs in a tamarind and honey glaze. Owner John Howard, who also has Edinburgh’s Bodega restaurant said: “We’re delighted with how Lucky Yu has been received since we opened our much-loved small restaurant on Elm Row, but we were starting to outgrow it before Covid-19 and the road closures (due to Edinburgh’s trams development) were the final straw for us. Moving to Tollcross gives us the opportunity to experiment with the menu. While we will still have the classics that people love, we’ll also start to introduce some new dishes, with an exciting drinks list to complement them.” Lucky Yu Canteen will be open Wednesday – Sunday between 5 - 10pm. Orders can be placed on the website or by downloading the app: https://luckyyucanteen.whatthefork.app/. Lucky Yu Canteen 36 Leven St, Edinburgh EH3 9LJ @luckyyucanteen

By Marc Crothall Marc Crothall, Chief Executive of the Scottish Tourism Alliance said: “Clarity on restrictions for hospitality businesses, as announced in parliament by the First Minister will without a shadow of a doubt create a wave of trauma and mental anguish across the sector with many hundreds of businesses who will fall into tier 3 or 4 now likely to stay closed beyond Christmas, or indeed permanently. Employees full and part time who had hoped to return to work are now put at even greater risk unemployment. Average fixed costs for business far outweigh the levels of grant support advised and for many in the sector it remains unclear if they will qualify for any support at all.  The gap between the funding that is available and the costs of overheads and maintaining staff levels has become too great and I would expect imminent announcements of redundancies on a worrying scale, particularly for any businesses placed in Tier 3 or 4. The financial and mental strain experienced by business owners in our sector, many of whom I have conversations on a daily basis with is exacerbated by what is an extremely short timescale for implementing these measures; it is absolutely critical at this stage that more detailed information comes from the Scottish Government.  Businesses have just days to make decisions on staffing levels, the procurement of stock and indeed in relation to whether or not it is viable to continue to trade at all. Without a robust package of support, our hospitality and tourism sectors are facing the bleakest of winters with very little hope of recovery beyond the beginning of 2021.  The current and predicted impact on the mental health of those within our sector is now becoming one of the biggest issues and challenges we are all facing as we look to the weeks ahead, as is the economic impact on our communities. Scottish and U.K. Govts must as a priority, step up to the plate together as they have rightly done so to protect the NHS and the lives of those affected by Covid; however it must be an equal priority to also seek to protect the lives and livelihoods of thousands more who work right across the tourism and hospitality sectors and our supply chains.”

By Sharon Wilson The Old Poets Corner is a unique pub with five B&B rooms in Ashover, Derbyshire, a village dipping its toes into the edge of the Peak District. CAMRA awarded it Pub of the Year in 2015. There is a convenient carpark with a spectacular view of undulating hills at the back of the pub and round the front is the main entrance/bar/reception. Timber beams and stone signal the pub was originally a 17th-century coaching inn. Rooms are named after poets, and we stayed in 'Kipling'. Rooms have original features including a wrought iron bed under a stained-glass window overlooking 'Ye Olde Tuck Shop'. The church spire pokes through the trees behind. It's chocolate box charming. The pub is now one of a handful owned by the Titanic Brewery a Staffordshire operation brewing a range of cask and craft ales. When I went down to the bar, my husband was savouring a pint of 'Captain Smith's' which he described as 'caramelly and malty'. Ten ales are listed on the chalkboard and dispensed from gleaming handpumps at the bar. As I ducked under a beam hanging with pewter tankards towards a table by the real fire I was almost knocked over by an enthusiastic Newfoundland dog the size of a small pony. It belonged to one of two local families sitting the other side of the hearth. Children were playing cards, and empty glasses and bottles of Prosecco intimated a Friday afternoon jolly. Dogs of various sizes and breeds were tethered to feet and hands. We relaxed into the lively atmosphere and ordered Five Bean Chilli and a glass of Malbec and Steak and Ale Pie with mash and mushy peas. The pie was brimming with meat. It was a hearty plate of food swimming in gravy which threatened to spill onto the table. My chilli was standard pub grub. The bias was on tortilla chips and white rice at the expense of a mere spoonful of vegetables and beans. Note however, that the fish ‘n’ chips and beef lasagne which we ate the next day were very good. Instead of pudding, I ordered a glass of the multi-award-winning Plum Porter, which is fruity and smooth with a hoppy edge. A traditional 'Full English' breakfast set us up for a walk the next day. The Shivering Mountain 24 miles away was declared an excuse for a return visit. Instead, we took an easy walk which starts immediately next to the pub. A bridle path nicknamed 'Coffin Road' leads you to the River Amber (Kingfishers have been spotted) up some hillocks and through the bucolic countryside. If you like hearty food, real ales and exploring the nooks, crannies and landscape of the English countryside then the characterful Old Poet's Corner is highly recommended. At only £70 a night for a double room bed and breakfast this pub both walks with kings and still retains the common touch.

By Sharon Wilson Fighting talk from Cameron Felstead, the dude behind 'Crazy Croissant.' Monty, who runs Leith Walk Police Box, invited me to meet Cameron who will be selling his topped and filled pastries from 'The Tardis', next Thursday October 29. Leith Walk Police Box is one of 85 boxes designed by city architect Ebenezer Macrae between 1931 and 1933. Now it is a street venue that welcomes foodie pop-ups, entrepreneurs, campaigners and creatives. I went along for a sneak preview of the croissants and Cameron told me: "I first came up with the idea for Crazy Croissant about a year ago. I was playing around with the idea of having a cafe that made Fresh pastries daily in front of the customers. I have a knack for making croissants and realised that there wasn't a wide variety in croissant fillings and toppings. So I started experimenting with unique and "crazy" toppings and fillings. My goal is for Crazy Croissant to become the Krispy Kreme of the Croissant world." Mrs Bite is more than happy to support anyone bringing delicious French pastries to Edinburgh. Fillings and toppings are: Strawberry Delight • filled with strawberry jam and topped with dark chocolate, strawberry pieces and icing sugar. Raspberry Fusion • Filled with raspberry jam and topped with white chocolate, raspberry pieces and icing sugar. Gooey Caramel • Plain croissant with gooey salted caramel and milk chocolate topping. A Little Bit Nutty • Plain croissant with a honey coating topped with pistachio nuts, hazelnuts and icing sugar. Double Trouble • Filled with Nutella and topped with dark chocolate, hazelnuts and icing sugar. Cameron Felstead will be selling his croissants at Leith Walk Police Box Thursday 29 October.

By Eleonora Vanello Victor Hugo is a much-loved Edinburgh institution perched on a corner site by The Meadows in Marchmont. Although Polish in heritage, alfresco tables transport you to the cobbled streets of Paris while the interior yells New York deli. Chequered napkins in bold primary colours are all part of the feel and theatre of the bustling delicatessen. A long counter showcases stuffed baguettes, quiche Lorraine, patisserie and of course the famous pastrami sandwiches with Swiss cheese and dill pickle. In summer 2019 a second branch opened on the corner of Castle and George Street with much fanfare and Instagram street snaps. Coffee and pastrami sandwiches were held aloft by polished fingernails in the foreground with the castle on the horizon. An iconic image for Victor Hugo. Hopes are to re-open this premise asap, but meanwhile, The Meadows branch is open daily from 8.00am until 4.30pm, from 9am on a Sunday and Victor Hugo recently launched their takeaway and delivery service. You can book via the website or by downloading a mobile app. The menu includes breakfast, brunch, and lunch favourites along with daily specials and bakery (vegetarian, vegan, dairy and gluten-free options available). There’s also a selection of hot and cold drinks, including their signature freshly brewed coffee. The aroma of this coffee greets you when you visit the deli. I ordered with saucer-like eyes bigger than my belly, and a feast was delivered in smart, strong VH-branded paper bags. Focaccia and stuffed Bomboloni (similar to doughnut dough) are freshly made every morning by Italian chef Stefano. My sweet tooth led me to the Portuguese Custard Tarts 'natas' which are served at the deli warmed with a sprinkle of cinnamon. I didn’t stop there. Lemon & Courgette Cake (GF) and Dark Cherry and Marzipan (vegan)cakes were to die for. I suggest small bites here and there to savour these delicacies. My savoury choices were Quiche Lorraine and a ‘Le Marseille’ gourmet baguette. I loved the mixture of goats’ cheese, onion marmalade, and pancetta on the latter while toasted pine nuts added crunchiness. Of course, I had to have the legendary and my very own favourite - hot grilled Pastrami on Rye. Imagine layers of peppery pastrami, sliced tangy gherkins, Emmental cheese & mayonnaise melting in your mouth. Victor Hugo fayre is quality comfort food that reflects the passion of the owner Karol and his staff. If you haven’t yet ordered from Victor Hugo, I suggest you remedy that right now. Eat well and support local. (E Vanello) Victor Hugo’s takeaway service is available from 26/27 Melville Terrace, The Meadows, Edinburgh, EH9 1LP. Call 0131 667 1827 or email info@victorhugodeli.com Or order online for home delivery here

“The details of the new restrictions as announced by the First Minister this afternoon which will come into force in just two days’ time are nothing short of devastating for the majority of those operating in our hospitality industry.  The sector has invested significantly in adapting premises to create a safe experience for customers, adhering to government guidance and many have gone beyond this to maintain confidence with visitors and staff. We are acutely aware of the delicate balance between protecting public health and the economy; the reality is however that many businesses will not be able to trade at a level over the next few weeks which would sustain them through the next couple of months and may not be economically viable beyond this year. Whilst many people will be relieved that they can get away on a holiday over the half-term break, businesses have already reported they are taking cancellation calls and expect to see more over the coming days, impacting all areas of the sector, including the supply chain. The announcement of funding support from the Scottish Government of £40 million is welcome and will hopefully go some way to meeting the loss of revenue and support the fixed costs being incurred during this period of restrictions. The STA and a number of sectoral organisations and trade bodies had a call with the Cabinet Secretary after today’s announcement and have been able to put our immediate questions to Mr Ewing. We welcome the opportunity to engage in further discussions to determine how the funding package will be best apportioned but it remains the case that the amount of support will not be sufficient to protect businesses from being forced into potential full time closure with job losses incurred. What is essential is the measurement of the impacts of these restrictions over the course of their enforcement, balanced against the forecasts our members have shared with us over the last few days and we look forward to the invited dialogue as intimated by the First Minister.”

By Gary Anderson Today, Edinburgh Cocktail Week – Scotland’s biggest cocktail festival - has launched a ‘Sip & Support’ campaign to support Edinburgh’s hospitality sector and help protect jobs as bars face tighter trading and social restrictions because of the Coronavirus pandemic. The ‘Sip & Support’ campaign, which runs between 1st October – 30th November, will champion what’s happening in bars and venues around the city, with the Edinburgh Cocktail Week social media channels and website becoming a beacon of bar information to inspire customers to visit bars and safely socialise with friends and family. Over 60 bars across Edinburgh will take part in Sip & Support, each creating something special and delicious for customers to enjoy. Some bars will be running special drink promotions - some will even offer £4 cocktails! Others have partnered with brands to create exclusive Sip & Support cocktail menus, while others will host pop-ups and bar takeovers, open new outdoor spaces, offer takeaway and delivered cocktails, and serve cocktail themed afternoon teas. Participating bars include House of Gods, Lady Libertine, Hawksmoor, The Lioness of Leith, Fingal, Raging Bull, Cold Town House, Tigerlily, the Rose Street Secret Garden, The Bon Vivant, Uno Mas, Harvey Nichols, Kin, Candy Bar, Malmaison, Nauticus, Tonic, Last Word Saloon and The Raeburn. Details of what’s on offer at each bar during Sip & Support will be shared on Edinburgh Cocktail Week’s Facebook and Instagram channels, website and weekly newsletter. No wristband, ticket or voucher is needed to enjoy Sip & Support but reservations in advance are recommended to secure a table in bars. Gary Anderson, Managing Director of Edinburgh Cocktail Week, said… ‘These are extremely challenging times for the hospitality industry and unfortunately we have already seen a number of bars in Edinburgh fall victim to the Coronavirus pandemic. We feel it is our duty to use our platform and voice to support our colleagues as best, and responsibly, as we can, and we hope our campaign and the support of our followers will help save businesses and jobs. With Sip & Support, we want to inform and inspire – inform about the safety measures bars have in place to keep people safe and provide a space to meet and socialise with their friends and loved ones; and inspire people to visit bars by letting them know what’s happening over the coming months so they can get out there and enjoy themselves safely while supporting local businesses. I’m personally excited to try the Glenmorangie ‘Delicious Adventure’ cocktails that will be running across 10 of Edinburgh’s most creative cocktail bars, promising flavour-first cocktails that go above and beyond. It’s great to see brands like this getting behind Edinburgh’s independent bars.' Ash Bairstow, Managing Director of The Herringbone, added… ‘This is a great initiative from the guys behind Edinburgh Cocktail Week and we look forward to taking part! Herringbone guests have been loving drinking our cocktails again since we reopened in North Berwick and Edinburgh, and with Sip & Support, we look forward to welcoming new and additional customers. This is a fantastic opportunity for us to continue to provide value for our guests and support the hospitality industry. Thanks ECW!’

Marc Crothall, Chief Executive of the Scottish Tourism Alliance said; “The First Minister’s announcement that bars, pubs and restaurants will close at 10pm from Friday will serve as a significant blow to many hundreds of businesses across Scotland who have worked hard to ensure compliance with government guidance to protect their staff, customers and to offer confidence that all possible measures have been taken to protect these groups. Sadly, this is likely to be the last straw for many businesses which were only just managing to break even; the impact that this new rule will have on restaurants in particular in terms of restricting a second seating in the evening will result in a substantial loss of revenue, as indeed it will in other areas of hospitality. I have said throughout this crisis that our industry must continue to do the right thing and comply with every measure imposed on us for the good of all and to bring the virus under control.  We welcome the announcement of additional inspection measures and enforcement to identify non-compliance. The evidence we have seen to date shows that incidences of the virus in hospitality businesses account for only a very small percentage of overall cases and I would therefore be hopeful that the further evidence we will gather in the coming days and weeks will feed into the review of this particular measure. There will be only one way forward for Scotland’s tourism industry in light of today’s announcement; the immediate survival and future sustainability of the industry is now dependent on a tailored furlough package for the sector, a permanent reduction in VAT to 5% beyond 2021, a business rates holiday until the end of March 2022 for all tourism businesses and a recapitalisation of borrowing – a mechanism for creating business liquidity for businesses which are quite simply running out of cash. The STA is grateful for the Cabinet Secretary’s support and understanding of the huge challenges being faced currently by our tourism industry which Mr Ewing recognised and acknowledged at the STA Council meeting this morning and we will continue to work closely with the Scottish Government and policy makers over the coming weeks.”

By Jill Blair Sundays, when I was young, were spent in the back seat of my parents’ car with my two brothers, driving to see my grandparents in Dundee. On the way back, if you were lucky, you would doze off during the Top 40 countdown on Radio 1 and wake up at home, missing the dreary drive down the M90. These days, however, I have a new route home, and it’s via Newport-on-Tay in the north of Fife. It might be a little out of the way, but it does involve cake, and that’s always worth a detour in my book. Towards the end of 2019, Jamie and Kelly Scott and the restaurant team behind The Newport launched their new bakery venture. Their beautiful hand made breads and pastries went down a storm at local markets, and plans to open a shop just a few minutes away from the restaurant came to life in February 2020. Alongside firm favourites such as croissants and sourdough loaves, the offerings in the shop change all the time, with seasonal sweet and savoury pastries, numerous breads and sandwiches, as well as stocking a great range of other products including flour, charcuterie and locally made Newport preserves and pickles. I treated myself to a selection including a giant miso peanut chocolate brownie that went down very well indeed with my sweet-toothed teenager, but the star of the show for me was a savoury tart with Arbroath smokie and crowdie. The smell of it taunted me from the back seat of the car the whole way home. It really delivered on taste as well as being incredibly pretty, with the attention to detail you would expect from The Newport restaurant. If you do pay them a visit, they have a “fruit for pastries” exchange at the moment. Ask them about it before you go if you have a glut of fruit in your garden; what a great way to reduce food waste and to keep their ingredients local. The Newport Bakery 7 Cupar Street, Newport-on-Tay, DD6 8AF 01382 541970

By Sharon Wilson " We expect to be here until at least Spring 2021," Says Lewis MacLachlan of Empty Kitchens, Full Hearts. Lewis is a chef by trade who has worked at some of the best restaurants in Edinburgh. When COVID hit, Mrs Bite and he had both just completed a year on a Gastronomy Masters course. As our final lectures disappeared with Lockdown Lewis sprang into action. Within record time, he had set up a non-profit which gave furloughed chefs a purpose, utilized mountains of food surplus and fed people suffering from food poverty. I am speaking to him at Leith Theatre the new home (they were previously at Dr Bells Baths and before that Bridgend Farmhouse) of Empty Kitchens, Full Hearts. The room is a hive of activity, and the numbers Lewis gives me are stratospheric. Since March 2020 EKFH has redistributed 40 tonnes of food waste. There are 200 volunteers on the books, and EKFH delivers three meals a day to around 600 people seven days a week. Circa 10,000 plus meals a week give or take. We chat about the immense challenges involved. No-one gets paid, the hours are long, the work challenging on many different levels. A chef in whites asks if salad should go with the pizza. Jenny on reception is monitoring delivery routes, another chef from a local gastropub is peeling a crate of bright orange carrots, chicken breasts are sizzling. Socially distanced tables are manned by people pouring soups into takeaway containers. Others are doing admin in a corner. It is a busy place, well organized, and the sense of camaraderie and purpose is palpable. What makes EKFH very special in my experience (I have set up community food projects and volunteered at a Food Bank ) are the chefs involved here. These are skilled people who understand food intimately. At Leith Theatre, their considerable talents are marshalled by the community for the good of the community. Lewis and I chat about the crucial things here. People have fallen on hard times through no fault of their own. Everyone deserves good quality nutritious food and respect (sourdough bread comes courtesy of Company Bakery). The food surplus otherwise destined for landfill reduces climate emissions. Everyone here is equal and treated with dignity, whether they are volunteering or in receipt of food packages. I doubt EKFH will disappear next Spring and unfortunately think it is going to be a necessity for some time to come. If you think you can help with time or money, please do so. Empty Kitchens Full Hearts need both desperately to continue doing their work.

Sharon Wilson Johnnie Walker Princes Street will open its doors in 2021 and there is a new website to whet your appetite. The whisky experience on the site of the previous House of Fraser store spans eight floors and visitors are invited to explore a 'multi-sensory world of flavour', watch live performances and to shop for rare and limited edition bottles. There will be two rooftop bars with castle views. The organisers say they are expecting tickets to sell out on release but you can pre-register on the website to gain priority for pre-sale ticket opportunities. Those who sign up will also be kept in the loop with 'behind the scenes' updates, plus exclusive rewards and special offers. The opening of this flagship experience with form part of the Johnnie Walker 200th anniversary celebrations, which last month saw the announcement of four exclusive new limited edition whiskies. Barbara Smith, Managing Director of Johnnie Walker Princes Street, said: “By visiting the new website and signing up, future guests can share in the excitement and anticipation we feel as we build towards opening our doors to visitors next year. This is a completely new whisky experience that truly has something for everyone.” For further information on Johnnie Walker Princes Street and to register for updates visit www.johnniewalkerprincesstreet.com

By Sharon Wilson AYRSHIRE Earlies, Scotland’s first New potato crop of the year, will arrive in Tesco stores across Scotland from this week. Supplied from Branston's near Perth, these unique potatoes – which were recently awarded PGI status – will only be available locally. Ayrshire is one of the most productive agricultural regions of Scotland, with a milder climate driven by the Gulf stream from the long coastline along the Firth of Clyde. Four generations of the Wilson family have farmed in this unique coastal area for more than 130 years, passing the land down from generation to generation. Their Ayrshire Earlies are traditionally grown on a narrow strip of sandy soil that is just a few metres above the high tide line. Because the area remains largely frost-free, they can plant as early as February. This year saw plenty of sunshine and the west coast still got some much-needed rain during April and May while the potatoes were bulking up beneath the ground. Throughout spring the crops are carefully checked so that they can be harvested as soon as they reach the right size. The first small load is often harvested by hand, as they are particularly delicate. Lucia Washbrook, sales and marketing director at Branston, said: “These are proper New potatoes - harvested while the leaves are still green above ground and the immature potatoes have a thin and fluffy skin.” Ayrshire New potatoes are available in Tesco stores across Scotland in 750g packs and as a loose option both online and in-store until the end of July. Ayrshire New Potatoes/Ayrshire Earlies were awarded Protected Geographical Indication (PGI) status in 2017. The EU protected food name scheme covers regional and traditional foods whose authenticity and origin can be guaranteed.