By Lea Harris Am I the only one who gets perverse delight when a traditional religious event is based on some form of paganism? Take, for instance, Michaelmas; it falls on the 29th September, close to the autumn equinox and is the feast day of St Michael and all the angels. It is also the last day for picking and eating blackberries. Religious rumour has it that the devil got kicked out of the heavens, landed on the humble bramble while cursing and spitting on it! Personally, I think it's because the prickly fruit are past their best, all maggoty and woody. Celebratory food would have been goose, fed on stubble at the end of harvest and Sruthan Mhìcheil (St Michael's or Michaelmas bannock) i.e bread made from equal parts of barley, oats, and rye. As for the blackberries, they were turned into a pie. This month's recipe is not mine but from a friend in Wales, fruit dumplings – now who doesn't like a good dumpling? I'm a sucker for this sort of pud with lashings of cream! Thanks, Karen x Michaelmas Dumplings by Karen Burns-Booth at Lavender & Lovage 8ozs/225g freshly picked blackberries 1 medium-sized cooking apple, Bramley apples are best 4ozs/115g self-raising flour Pinch salt 1oz/25g butter or margarine White granulated sugar Cold milk ½pint/300ml water Method · Wash the blackberries. Peel, core and quarter the cooking apple. · Place flour and salt in a mixing bowl then rub in the butter with your fingertips · Stir in 3 level teaspoons of sugar, mix to a soft dough with about 4 tablespoons of cold milk. · Divide the dough into 4 pieces on a floured board, mould a piece around each quarter of an apple, making sure it's completely covered. · Dissolve about 1 tablespoon of sugar in the water in a medium-sized saucepan and add the blackberries. · Bring to a gentle boil, then place the apple dumplings on top of the blackberries, cover the pan and simmer for 25 minutes, do NOT take the lid off for the first 15 minutes. · Serve one apple dumpling per person with some of the blackberries spooned on top. Fresh cream or custard makes an excellent accompaniment. What else is in my basket? Autumn lamb, common snipe, grouse, partridge, venison, wild duck, woodcock; grey mullet, herring, langoustine, mackerel, mussels, oysters, scallops, sea bass, spoots, squid; apples, brambles, crab apples, damsons, elderberries, figs, pears, plums, raspberries, rosehips, rowan berries, sloes, strawberries, tomatoes, beetroot, cauliflower, celeriac, ceps, chanterelles, chicory, cobnuts, courgettes, dulse, globe artichokes, green broccoli, kale, pumpkin, runner beans, spinach, sweetcorn, truffles. Lea writes IntheKitchenwithBakersBunny.wordpress.com and is @BakersBunny on Twitter and Instagram

By Sharon Wilson This autumn, Gleneagles will play host to a series of pop-ups in a changing line-up of seafood shacks, street food festivals and modern pie shops. 29th - 31st August 2020: The Seafood Bar Next to the croquet lawn, Gleneagles’ two summerhouses become the perfect seafood haven, decorated with signature blue and white stripes. Enjoy small plates such as hand-dived Isle of Mull scallops, langoustines roasted in their shells, and Gleneagles & Co’s smoked salmon. More substantial dishes include New England-style lobster roll, a Hebridean crab and mackerel salad, and crispy cod landed in Peterhead. Guests can take a stroll, or soak up the late summer sunshine at one of the mint-green tables, feasting on a classic seafood platter alongside some chilled bubbles. 19th - 20th September: Indian Street Food Festival A slice of Punjab life inspired by the cult hit London restaurant Tandoor Chop House. The new summerhouses will be decorated as a technicolour roadside Dhaba. Punchy bites include Bombay vada pav - a fried potato dumpling - and crunchy bhelpuri chaat, layered with puffed rice, roasted peanuts and tangy chutneys. From the tandoor oven, there will be skewers of Kashmiri chicken tikka, spiced seekh kebab, paneer tikka and tandoori king prawns with fluffy naans and pittas. A fragrant saffron almond kulfi rounds off the men with cups of steaming hot chai. 10th - 11th October: The Gamekeeper’s Hut Gleneagles will celebrate the glorious British traditions of pie-making and the hunt at The Gamekeeper’s Hut. Dishes include slowly simmered pearl barley, lentil and root vegetable broth, a sourdough roll stuffed with red wine-braised venison, and a wild boar, sage and onion Scotch egg served with sharp piccalilli. The chefs at Gleneagles will roll out fresh pastry each morning for their pheasant, bacon and leek pie, and a game, haggis and hazelnut sausage roll, with homemade mushroom ketchup. Red wine-poached pears will come with baked vanilla cream, and there will be s’mores ready to toast over the fire pit, while glasses of hot spiced apple juice and mulled wine ward off any chill. Reservations at resort.sales@gleneagles.com or on 0800 704 705.

By Sharon Wilson From Monday, September 7, Chef Nico Simeone of Six by Nico presents a six-course tasting menu capturing the tastes, shapes, scents and colours of Sicilian cuisine. The island's food combines Arab, Greek, French, Spanish and North African influences which, along with a trip to Palermo in 2018, inspired Nico to create a tantalizing tasting menu. The menu includes Arancini - Cacio é Pepe & Egg Yolk Jam, Red Pepper & Smoked Mozzarella, Spinach & Gorgonzola & Pickled Walnut; Sicilian Lamb - Aubergine Caponata, Olive Tapenade & Lemon gel; Hazelnut Ragu - Saffron Pappardelle & Aged Parmesan; Seabass - Fregola Sarda, Cherry Tomato Puttanesca, Caper Raisin Dressing & Crispy Cavolo Nero; Porchetta - Salsiccia, Pickled Fennel, Mostarda & Pistachio Crumb. In a country instilled with a penchant and passion for sweets, it wouldn't be a complete Sicilian menu without an Italian treat. Diners at the restaurant will end their food experience with a Sicilian Lemon Tart - Basil Sablé, Creme fraiche Sorbet, Red Wine Gel, Crystallised Pine nut & Rosemary. Chef Nico Simeone said: "In 2018 our team spent time on the Italian island soaking up the scenery and tasting some of the best food in Europe. Raisins and saffron crop up in the island's most famous dishes and cooking techniques differ from those found on the mainland. As we revisit this theme in 2020 with a brand new 'Sicily' menu for customers old and new, we look forward to showcasing these inspirations with a flavour-filled menu." "From perfect Porchetta to Arancini, Sicilian food is world-famous, but many will be very surprised by just how varied, and diverse Sicily's cuisine is - it's a veritable melting pot of flavour. Whilst much of it is clearly Italian, some commonly used ingredients clearly stand out, and this is what our guests at Six by Nico will discover on our new menu." Diners can book a table now for 'Sicily'. Open from midday, Monday through to Sunday, each six-course menu will be available from noon to night. The menu will be priced from £29 per person with the option to enjoy an expertly selected wine pairing for an additional £26 at each restaurant. As ever, there is a vegetarian alternative available for every course, as well as Sicilian inspired snack sides. To make a reservation and to book now, visit www.sixbynico.co.uk. 'Sicily' will run from Monday, September 7 to Sunday, October 18, 2020, at Six by Nico Glasgow Finnieston, Glasgow Southside and Edinburgh City Centre.

One of Edinburgh's most loved brands, Bross Bagels is opening a brand new shop in Moorgarth's Waverley Mall' Brossties and Frickles'. Opening Thursday 20th August initially from 10 am -5 pm 7 days a week. There is also a soft launch today Wednesday 19 from 11-3pm. This will be their sixth shop in the city as they continue to grow. 'Brossties and Frickles' will specialise in 'brossties' – (Bross-style toasties ) - exclusive to Waverley and frickles – (fried pickles). The new Bross Bagels shop will be located in the previous Williams & Johnson Coffee Co, a prime location in the heart of the city, next to The iconic Balmoral Hotel and opposite Edinburgh's Apple store, with Edinburgh Castle as the backdrop. You will be able to pre-order online from the train, bus or at home. The new shop also has more sit in and outdoor seating than its other shops. Owner of Bross Bagels, Larah Bross said: "When this opportunity came up I couldn't turn it down. "I can't wait for everyone to try them out as it's a HOLE new concept for us. The outdoor area we have here on Waverley's rooftop is the perfect spot to take in the buzz of the city and fill your hole." Daryll Bunce, Director of Innovation at Moorgarth, said: "Bross is a brilliant brand with a loyal following and we welcome joining forces with Mama Bross. Waverley is the gateway to Scotland, and we see huge potential amongst both locals and visitors. Bross ties in with our strategy of 'local heroes' and scalable new food destinations coming to Waverley as we evolve our new rooftop plans and commence development in 2021. We are continuing to test new products and offers at Waverley during these evolving times, and believe Bross will become a firm favourite." Bross Bagels are already famous throughout the city for spreading their bagel love far and wide and are excited for the start of a brand new chapter in the heart of Edinburgh's city centre.www.brossbagels.com

By Sharon Wilson New Chapter, a multi-award winning family-run restaurant in Edinburgh’s New Town, will extend the Eat Out to Help Out offer beyond the scheme’s end date of 31st August. It will carry on with the offer throughout September, even without the Government’s contribution. The scheme gives customers of participating eateries 50% discount on food and soft drinks (capped at £10 per person) on Mondays, Tuesdays and Wednesdays. Under Eat Out to Help Out, New Chapter’s customers have been able to enjoy lunch for as little as £10 for two courses and dinner from £14 for two courses. With local, high-quality ingredients taking centre-stage, customers can enjoy dishes such as truffle-poached egg, Scottish girolle mushrooms, smoked onion purée, mushroom consommé; sea bream, squid, chorizo brandade, mussel & tomato butter sauce, summer vegetables; and Scottish raspberries, white chocolate cremeux, buttermilk granite. New Chapter’s Executive Chef, Maciek Szymik comments, “The Eat Out to Help Out was a lifeline for many restaurants in the country and has proven to be a massive success. “Thanks to the scheme, we managed to keep all our team members employed, and we really want to sustain it for as long as possible. We are very worried that when August finishes, people will stop dining out as often as they do now. “We would love the Government to extend the duration of the scheme, but even if they don’t, we will do our best to keep it running for another month. “It will inevitably mean that we will be selling our food on Mondays - Wednesdays at cost price, which would not be sustainable long-term, but if it means we will be able to keep our amazing staff employed, this is what we are going to do”. New Chapter is an independent restaurant in the heart of Edinburgh’s New Town serving quality, fresh, innovative Scottish & Modern European food, always with a twist. To take advantage of this great deal and book your table, visit the restaurant’s website www.newchapterrestaurant.co.uk or call on 0131 556 0006.

By Sharon Wilson Café 1505 on Nicolson Street is opening a new outdoor space this week . The cafe is extending its outdoor seating into the courtyard of The Royal College of Surgeons of Edinburgh, which will be able to accommodate up to 100 guests for food and drinks. Café 1505 “Al Fresco” will open to the public between 12pm and 8pm, from Friday 24 July until Monday 31st August. Chris Wallace, Café Manager, said: “From Friday, visitors can enjoy food and drinks from our café and fully stocked bar, in a safe outdoor space. There’s a large marquee which hopefully will keep any turbulent Scottish weather from dampening spirits! “We’ll be serving everything from pizza and nachos to tapas boxes. The team is really looking forward to recreating some of the magic we experience every year as a Fringe venue – albeit on a smaller scale. “After 8pm, visitors are free to visit the bar and restaurant at our other venue, Ten Hill Place Hotel.” Visitors will not be required to book ahead but will be asked to leave their contact details as part of the Scottish Government’s Test and Protect programme. In line with current guidance, groups will be limited to a maximum of eight people. All staff have received full health and safety training and social distancing will be fully observed throughout the venue. Profits from the café go towards the College’s charitable objectives of improving access to surgery and saving lives worldwide. The café uses seasonal produce and serves what it claims to be one of the most ethical cups of coffee in Edinburgh – Coffee Grown by Women, a fair-trade product which empowers female farmers in Mexico and Peru. Ten Hill Place Hotel gave 2,137 free room nights to NHS staff working in Edinburgh’s hospitals between March-May this year.

By Sharon Wilson Superico Bar & Lounge opens Saturday August 1 at 6pm. It is the latest venture from Juan José Castillo Castro owner of 83 & 99 Hanover Street. Now the two venues have been reimagined under one brand and the result is SUPERICO BAR & LOUNGE and SUPERICO RESTAURANT. The drinks list for the bar has been developed by general manager Michael Lynch and his team Johanna Cole and Claudio Poggi. A highlight is promised from the Padron Martini, served straight from the freezer to give it a rich, velvety texture . The Green Apple Collins is a twist on a classic with added depth from a house green apple cordial and a kummel caraway liqueur from Mothership Scotland. The clarified Five Star Milk Punch, is made in one batch by filtering coconut yoghurt through a coffee filter with Star of Bombay gin, Martini Rubino, Amaro Montenegro, raspberry, milk and lime leaving the drink a clear pinky-red colour with a rich, creamy texture. The food menu is 'under construction' but expect a selection of sharing-style plates of big, bold flavours - similar to those from SUPERICO RESTAURANT – with a focus on the best Scottish produce enhanced using South American flavours. There is a long-term plan to expand the Superico brand to more sites. Juan commented: “We were due to open SUPERICO BAR & LOUNGE in late March, but obviously plans changed due to Covid-19. As a result we’ve had more time to develop our offering and capture the positive energy of our South American heritage." SUPERICO BAR & LOUNGE boasts one of the best sound and visual experiences in the UK. A live events schedule will launch when Government guidelines allow. The interior is the work of Jaco Justice of Edinburgh-based Studio Ja!Coco!. It references South America with a palette of earthy yet contemporary pinks and ochres. A 2-metre-diametre Japanese paper supermoon by Italian product-design veteran Davide Groppi glows from the centre of the room.

By Keith Taylor A few hundred words are not enough to pay tribute to a character that has made such an impact on so many people in so many different ways. But for those reading this who knew Richard Forbes, you will have your own memories. Richard was born in Aberdeen and studied in Edinburgh. Straight out of University he became one of the founding few at Renegade Communications - band and club promoters in the late 1980s, based at the iconic Venue on Calton Road. The Stone Roses, Nirvana, Jamiroquai, Pure, Tribal Funktion, Disco Inferno, all part of his story, and him part of theirs. After a brief stint opening The Garage nightclub in Glasgow, a small basement bar in Edinburgh’s Broughton Street came on the market. Richard and his sister Lynn bought, built and styled The Basement Bar, and in December 1994 changed the Edinburgh scene, and inspired businesses for decades to come. They put Broughton Street on the map, and followed the runaway success of The Basement with first one Smoke Stack two years later just across the street, and another in Leith. Marriage to Karen, and then the gift of two beautiful children gave Richard a different perspective on life, and he settled for the past 10 years in the first Smoke Stack, shedding the other restaurants. Always the entrepreneur, he also ran holiday-let flats, camper van hire, cycle tours and whisky blending sessions. For anybody who has dined, or drank, or stayed with Richard in any of his businesses, you will appreciate a little of the style, the confidence, the desire to do the right thing and do the best thing. He put so much of himself into his work and he will be sorely missed but very fondly remembered by decades of staff, customers and friends. (Keith Taylor)

By Sharon Wilson The Little Chartroom will be popping-up at the western end of the Promenade at Portobello from 1 August serving BBQ takeaways. Fans of the restaurant can expect to see Lamb flatbread, smoked aubergine, tomato and anchovy sauce, and Ox cheek pastrami bun with black garlic, BBQ sauce and pickled red onion on the menu. Chef /Patron of The Little Chartroom Roberta said: “ I think The Little Chartroom on the Prom will make a really nice addition to the seaside experience. Doesn’t everyone love a BBQ on the beach? “It also allows us to bring all of our staff back off furlough. Due to government restrictions we will be re-opening the restaurant at a reduced capacity, so being able to bring everyone back is fantastic. I have been really enjoying barbequing at the restaurant and experimenting for the pop up. We will be adding new dishes to the menu as we go as well.” The award-winning restaurant located on Leith Walk will re-open on Thursday, 13th August operating Thursdays – Sundays 5pm – 9:15pm. It will no longer be offering Sunday brunch, instead opting to open for Sunday lunch between 12pm – 2:15pm. Changes have been made in the restaurant to ensure the safety of staff and diners, including a one metre distance between tables, Perspex screens and hand sanitisers at every table. The restaurant has also added outdoor seating for walk-in diners. The Little Chartroom at Home experience is also available for delivery on Fridays and Saturdays. It can be ordered through the online shop: https://the-little-chartroom.myshopify.com/

By Sharon Wilson Harvey Nichols, Edinburgh has announced today that dining on its Forth Floor will return on Wednesday 29th July. Customers will once again be able to experience fine food, cocktails and delicious wine, whilst enjoying the spectacular rooftop views across the capital city. Harvey Nichols has implemented a number of new measures to enable everyone to dine and drink with confidence. Fewer tables will ensure an appropriate physical distance between dining parties. There will also be a one-way system to help with social distancing. Customers will have a choice of virtual, or single use, recyclable menus and sanitiser stations will be located at the entrance, exit and restrooms. Enhanced cleaning schedules and extra staff training is being carried out by the team instore, who will also take details from one member of each table to assist with the Scottish Government’s Test and Protect programme. FORTH FLOOR DINING Available From Wednesday 29th July Sunday-Wednesday 11AM-6PM Thursday-Saturday 11AM-11PM Harvey Nichols, Edinburgh BOOKING INFORMATION Please call +44 131 524 8350, email forthfloor.reservations@harveynichols.com or book online at harveynichols.com/restaurant/edinburgh-dining/

By Kirsty Lee Wilkins Summer in Edinburgh, on a good day, often means a barbeque on the Meadows. Or perhaps a cocktail outside one of the city’s restaurants. Combine the better weather with the current move towards outdoor eating and the result: The Neighbourgood Market, the new open-air food concept in Stockbridge. Arriving at The Grange Club late one Thursday afternoon, a one-way system leads me onto the grounds, where street-food vans line one edge and a guitarist plays acoustic tunes under a bedouin tent. Over on the other side, Tribe Yoga has sent up stationary bikes to take outdoor spinning classes, social-distancing style. The food & drinks One reason the market holds appeal is the emphasis on independent, Edinburgh-based brands, given it’s become increasingly important to support local restaurants. I headed straight for the Edinburgh Gin “tipple trailer” for a G&T – but for those driving, Brew Lab and Don’t Tell Mama serve up caffeine (two of my favourite coffee shops in the city). Admittedly, I followed my gin and tonic with white from Stockbridge wine bar Good Brothers but food-wise, the flatbreads from The Caravan of Courage, an 80s Elddis caravan, caught my eye. Contactless payments To avoid handing over cash, the various vans accept payment via Deliveroo: all you need to do is click on the app, hit “pick-up” at the top, then find the stall you want. I’ve only used delivery apps for, well, actual deliveries – not collecting a Prosecco. But being able to order from a spot on the lawn, listening to music and people-watching, instead of queuing up made a heap of difference. You can also pay via card at the stalls if you prefer. Social distancing Considering this is Edinburgh’s first entirely contactless market, a big emphasis is on maintaining healthy (physical) boundaries. Circles are drawn in chalk across the lawn, demarcating areas for groups of up to five to chill out – and ordering in advance means you can pick up your order when there are fewer people hovering. “We introduced ‘skip the queue with Deliveroo’ to help keep customers safe and ensure social distancing,” explains Deliveroo Growth Manager Scotland, Koen Feyen. And of course, the one-way system creates the necessary space. (K. Wilkins) Opening times Wednesday to Sunday: 12pm – 8pm until the end of August The Neighbourgood Market The Grange Club, Portgower Place, Edinburgh, EH4 1HQ facebook.com/theneighbourgoodmarket instagram.com/theneighbourgoodmarket theneighbourgoodmarket.com

By Lea Harris If you're a regular reader of Bite, you'll know I tweak and twist the classics. Well this recipe is no exception. With no hard and fast rules, throw in what you fancy, but whatever you do, the cordial must be a thick, high fruit one, I use Pixley Berries or you could make your own. I dislike the texture of white bread, which is normally used, hence brioche or cake (chocolate sponge is a fav). Even if it's peeing down, let summer reign! Summer Pudding Enough for 4-6. 2lb of mixed berries, cherries and blackcurrants (if using) Blackcurrant cordial Sliced brioche or cake Caster sugar to taste. Line a 2-pint pudding basin with clingfilm. Make up ¼ pint of cordial with water and sugar to taste. Bring to the boil in a saucepan. Reduce heat, add cherries and blackcurrants (if using), leave to simmer for about 3-4 mins, then add halved strawberries and the rasps. Remove from heat. Line the bowl with the brioche or cake, pressing firmly against the sides. Drain the fruit, reserving the juice.Add the fruits to within ¼ inch of top of the bowl and cap with brioche or cake. Place a plate on top and weight down. Leave in fridge overnight. Unmold the pudding; pour some of the juice over the top. Serve the rest with a healthy glug of cream and any remaining fruit.