João’s Place, the discreet speakeasy perched on the 11th floor of W Edinburgh, has relaunched with a striking redesign and an expanded culinary offering, reaffirming its status as one of the city’s most coveted rooftop destinations. Hidden behind a gold door and known for its intimate atmosphere, the bar now unveils a refreshed and expanded space that blends understated glamour with the effortless hospitality. The relaunch follows a year of acclaim, with João’s Place earning Cocktail Bar of the Year 2025 at the Scottish Hotel Awards and securing a place on Condé Nast Traveller’s list of Edinburgh’s best bars. The updated layout introduces additional dining space allowing guests to transition seamlessly from early‑evening cocktails to late‑night indulgence. At the heart of the evolution is a new menu inspired by Liberdade, the Japanese‑Brazilian neighbourhood of São Paulo. The cocktail list showcases rare and exceptional spirits, including Yamazaki 18, Hakushu 18 Peated Malt and Highland Park 30, alongside celebratory pours such as Laurent‑Perrier Grand Siècle Edition #26. Signature serves lean into the bar’s cross‑cultural sensibility, from the layered richness of Evening at Liberdade to the bold, zesty Margarita Piquant. Complementing the drinks is an elevated selection of small plates designed for sharing. Highlights include whisky‑cured salmon sushi, wagyu empanadas with sweet ají panca, and a luxurious California roll featuring Cornish brown crab and truffle oil. With panoramic views stretching across Calton Hill, Arthur’s Seat and the Firth of Forth, João’s Place remains one of Edinburgh’s most atmospheric rooftop venues. Its weekly Sounds of João’s acoustic sessions continue every Sunday, offering a relaxed yet refined soundtrack to the city’s most exclusive hideaway. Bookings are now open Wednesday to Sunday at joaosplace.com.

Stepping into the kitchen‑garden at The Cottage at Royal Terrace, the city seems to loosen its grip. The noise of modern life falls away as the path leads toward the 1836 Playfair cottage, part of the architect’s elegant Royal Terrace scheme. It’s a fairytale setting, and once inside, the chalky white‑walled dining room catches the last of the golden hour before settling into the soft glow of table lamps. It is a tranquil setting for what will transpire; precise cooking where local, seasonal produce is thoughtfully placed centre stage. Jamie Stapleton’s menu leans into what’s growing in the kitchen garden and what local producers bring to the door, offered as five or seven courses (£55/£85) or a shorter lunch menu. There is a rhythm here — asparagus with black garlic, halibut with red grapes and barbecued leeks, hogget with ewes’ curd — plates that have a quiet self-assurance that comes from classic execution, but also, understated flashes of brilliance. Jamie cleverly balances robust flavours with a light touch. The three opening snacks — Trout Tartlet, Cheese Gougère and a Mini Croquette — may be delicate, but each lands with a delicious impact on the palate. A dish of Roasted Carrot with orange, macadamia and coriander sparks table chat about how one achieves such vegetable wizardry. Wye Valley Asparagus arrives with pickled white asparagus and dots of black garlic, all served in a voluptuous, velvety herb sauce. Then comes what is likely my favourite dish of the evening. Halibut, cooked beautifully so its snow‑white, glossy flesh flakes at the touch, sits in a classic beurre blanc with a gentle soffritto. So far, so classic — but those flashes of brilliance manifest with the addition of halved red grapes, sweet and acidic, and surprise ribbons of smoky barbecued leek. It’s a combination that lifts the whole dish into something quietly extraordinary. An aside about herbs feels essential here. The Cottage is a masterclass in how herbs can quietly transform a menu. There’s plenty of dill threaded through that beurre blanc, a lush lovage butter arrives with The Free Company sourdough, and patron Peter Adshead talks us through the thyme, fennel and rosemary growing just outside the kitchen door. It’s a reminder that herbs can be integral to a dish as well as garnishing a composition or dusting a plate. The Hogget with ewe’s curd has farmyard-y depth you only get from well‑reared meat, the curd adding a cool, lactic lift. Then comes a dish of unspoilt, tangy Rhubarb with yoghurt whipped to the lightness of Italian meringue — a palate‑cleansing interlude that resets the senses. Dessert continues the theme of balance: Chocolate paired with a miso caramel sauce, crème fraîche and candied walnuts, a combination that swings between sweet, salty and nutty. A wine pairing is available for £55, mixing a few classics with bottles you’re unlikely to have tasted before. Eight wines available by the glass are chalked up on the board. The wine list and our great sommelier both deserve more attention but that will need to wait for another day. For now, let's just say you are in safe hands. At a time when foodie chat circles around the supposed end of tasting menus, it’s worth remembering why some should remain. We don’t want to lose the rhythm of a well‑paced, well‑executed special meal and The Cottage proves what can be achieved with care and imagination. We are lucky to have such a magical restaurant in our city and as we trail back down the garden path, brushing past the giant rhubarb fronds, the evening settles around a truly special experience. The Cottage - 1 Royal Terrace Gardens, Edinburgh, EH7 5DX Currently open Thursday to Sunday.

Happy May, everyone — the sun might be out, the rosé is definitely open, and the Bite team have been everywhere except sitting still. Newsworthy The Gardener's Cottage has reopened and we will report back imminently Indian restaurant Celestia is giving 50% of food takings to Teenage Cancer Trust on 14 May. Go. Eat. Do good. Nico Simeone brings Lennox home to Glasgow after Manchester debut Howies has unveiled a refresh to mark its 36th anniversary The Sabzi family Reservations (aka where we’re being fed next) The Social Bitches visited the Garden View Deck & Bar at Royal Botanic Garden Edinburgh and will report back once they’ve stopped screaming about the scenery and champagne. Mrs Bite and Eleonora are going to a one-off Sabzi x Macau Kitchen event. We recently reviewed Sabzi here. The Sabzi family continue to be the busiest people in hospitality. We’re just trying to keep up. Bron is going to Pizza Geeks because carbs are a lifestyle. Kirsty and Andrew are visiting The Auld Hundred Bar on Rose Street for the launch of a whisky Auld Dram. Where We Sipped & Savoured Mrs B and Liz visited Eleven Fifty Five in Glasgow which definitely lived up to Cate Devine's recent review for Bite Also to Joao's Place at the W Hotel for cocktails - sunset over Fife, Beltane prep, moon over Arthur’s Seat… frankly rude levels of ambience. Simon went to Cyprus and wrote about the island's cuisine and to South America via El Santo in Glasgow Diana went on a culinary trip at the more local Taisteal and to a fizz tasting with MW Rose Murray Brown and the new Papple Steading. Donny Hughes has been to Dine in Murrayfield and we await his verdict Summer Issue It’s being designed, polished and sprinkled with Bite magic. Landing online soon. Wine Deals (the good stuff) Edinburgh Uncorked 2026 with Joe Wadsack is back at the Assembly Rooms this Saturday — and yes, it’s sold out. But fear not: Diana at Wine Events Scotland has another treat — All You Need is Rhône, plus a special Bite‑reader offer because she loves you. Fizz Feast news (and another offer) is coming very soon. 👉 Tickets for all here João’s Place

My experience of Champagne has been pretty limited so far – a rather depressing confession for someone in their 40s. While I am very happy to quaff glasses of posh fizzy stuff at drink receptions, I couldn’t have told you anything about what I was drinking. For this reason I was excited to attend the ‘Champagne & Sparkling Wine Around the World’ tasting at Papple Steading, a new arts and culture hospitality venture in the Lammermuir Hills in East Lothian. The tasting is the first of a three part summer series of events, encouraging locals and Edinburghers to come out to Papple to experience the beautifully restored 1800s steading and comprehensively stocked cellar. The atmosphere is jolly – it is a beautifully sunny evening and we are here to drink wine after all. The event is hosted by leading wine educator and Master of Wine Rose Murray Brown, who takes us on a journey of both taste and place, exploring 10 different sparkling wines from eight key wine producing regions: Brazil, England, Italy, South Africa, Spain, Hungary, France and a mystery location. We learn that wine is very much rooted in the climate, terroir and traditions of where it is produced, making this my kind of travel tour. Indeed, Rose offers wine tours to wine-growing regions like South Africa, allowing her guests to turn this virtual tour into a real one. The only sparkling wine region I have visited so far is the Franciacorta area in Lombardy in Italy, so I am pleased to see a Franciacorta on the list this evening from the Ferghettina winery. I am probably biased but this is one of my favourites of the night, noticeably lighter and smoother than some others. Another highlight for me is the Boreal Vendage from Champagne Clandestine, a more complex, zero dosage (no sugar) fizz. The tasting is accompanied by delicious canapes created by the chef of Eve’s Court, Papple’s new restaurant. These help to soak up some of the booze, which is far too good to spit out. We try two wines from wineries in England, Black Chalk from Hampshire and Herbert Hall from Kent, which are very different and signify the reputation the region has established in recent years – interestingly very popular in Norway, we discover. We also try a savoury Corpinnat from Penedes in Spain, an expression that has broken away from Cava and is made from 100% Xerel.lo, a grape that is unique to the country. However, the mystery wine is the real surprise, as not one of the group is able to guess that it is made in China and features rice wine alongside the more traditional grapes. I leave with a much broader understanding of sparkling wine, along with a somewhat more expensive taste in vino and the urge to book a holiday. Related: Cava - CORPINNAT rebellion in the rocky heart of Penedès Wine Articles Wine Events - including All You Need is Rhone Coming up at Papple 5th June 2026: The New Taste of South Africa 17th July 2026: A Tour Around Burgundy Papple Steading - Haddington, East Lothian, Scotland, EH41 4QD - 07769 577813 Hours: Monday, 9am till 4pm Thursday, Friday, Saturday 9am till 9pm Sunday, 9am till 4pm

Glasgow’s Merchant City meets the heat of southern Brazil as chef Juliana Kipper unveils El Santo’s new summer menu — a celebration of subtle spice, smoky parrilla cooking and the shared footballing soul of two nations gearing up for a seismic June showdown. It’s the first time I’ve been back in Glasgow since the fire that destroyed the Union Corner Building next to Central Station. You’ll know the facade, even if you didn’t know it. That famous Irn Bru sign on the roof was Glasgow’s enduring landmark, as famous as the neon brilliance of Piccadilly Circus or Times Square. However, it’s only an enforced detour and two blocks away in Glasgow’s regimented city centre grid, to reach Miller Street. Here, there’s a place where the flames are confined to the impressive Parilla Charcoal Grill in the kitchen of El Santo, our dining destination that owes its heritage to the burning skies of Brazil. The spotless whites of head chef Juliana Kipper have a blaze of pastel colours, as if bleached by the Copa Cabana sun. That, though, is nowhere near her native Rio Grande do Sul, in the deep south of Brazil. So south it’s almost Uruguay. Now that’s appropriate, since we’re about to dive headlong into something this city and Juliana’s homeland share in common. A fascination with football. Uruguay, not Brazil, is a World Cup name to conjure with. The first winners of the tournament, back when the competition was all about football, and less about corporate sell-out. Which is why El Santo is so good for the authentic football fan, and fans of good, authentic South American flavours as well. Juliana was born within sight of the Rio Quaraí, the meandering river that divides her motherland from its smaller cup-winning neighbour, but her heart is firmly in Brazil. She loves nothing more than to express that devotion in her dishes. That, for all of our dining partners, on this sun-kissed spring afternoon, is a devotion we heartily share. El Santo has launched a new summer menu, with Juliana digging deep into her family heritage cookbook. She may well have delved into her native meteorology heritage, too. The climate in the cattle rearing uplands of Rio Grande do Sul is less jungle rainforest and more rainy Scottish summer with the thermostat turned up a bit. That, if I were restricted to one line about this tantalising new menu, would be my description. Flavours that abound with hints of chilli, pepper and spice, but all have a subtlety and benign overtones that only a Scottish summer can imbue. Throughout this everlasting afternoon, an upbeat soundtrack that’s more fantastic than Fado serenades our sunny repast. To begin what turns into an afternoon of diving dining, the heat of the Tuna Tostada is offset by a Watermelon Tiradito, which is bathed in a cool, juicy pool that front of house gaucho Paul delivers carefully to our table. Of liquid refreshment, the drinks menu is divided by tastes. There’s “Regional and Heritage”; “Wild and Artisanal”; and the one that most closely suits me: “Aged and Refined”. From the latter, El Cabrón Añejo (40%!) is possibly only a wise choice if the rest of the day does not demand too much of you. I abstain because, like a latter-day Gene Hunt, have the Quattro parked just outside Glasgow’s draconian LEZ. We are, however, within a short stroll of both Central and Queen Street stations and Buchanan Coach Station, so public transport is definitely an option. I have a return ticket to a remarkably authentic “Nojito”, which serves my palate well, and prepares me for an afternoon date with Juliana’s dining discretion. Head Chef Juliana Kipper The staff sing her praises - almost as in tune as the South American soundtrack. In contrast, the kitchen is a quiet picture of efficiency. No Gordons having a Paisley profanity tantrum here. It’s all down to delivery and presentation, delights and perfection. Teamwork - that’s the mantra behind the scenes, which brings us back to my overriding Brazilian preoccupation. You see, of dates and teamwork, 24 June will be "O Grande”, as our Portuguese-speaking host would say. That will be Scotland’s last group match of the World Trump - sorry - Cup, in the heat of Miami, with lithe-limbed Brazilians as opponents. Will it be hotter than the jalapeño in the beef served on the marrow with a side of focaccia? I’m not sure if I should dip into the sea salt bed, but I do - and it only makes me appreciate the Nojito all the more. The beef is tender and served as a subtle flavour, ground into the presentation, so as to provide that subtle hint of meat. Now, the Merchant City does not make the tourist brochure’s bargain basement pages. You could blow a Premiership budget by overindulging in what is still a paradise for upmarket retail. However, at El Santo, we’re truly fine dining at everyday prices. From light lunches under £12 to full steak feasts under £50, there are opportunities to visit El Santo and feed a party of four for less than the LEZ charge, including my fare from the park and ride. I chide Juliana for overfeeding me with the small plate selection she brings to my table. Each one seems manageable enough, yet somehow, there’s more to the portions than meets the eye. I’m fast filling up, but I’m still compelled to clear my dishes - all of them. The Chicken Tacos are deliciously devoured far faster than decorum would prefer. It’s perhaps down to the dressing of shredded lettuce and chipotle mayo - and is that a hint of pickled onion? Yes, I believe so, and it’s confirmed by the patient and attentive Paul, who seems to appear from thin air at all the right times to keep the table from becoming embarrassingly laden with gleefully denuded platters. Now, this may or may not be the place you come to watch the “O Grande”. The management were actually meeting this very morning to decide how they will marry a cuisine from a football-mad culture to a city that’s crazy for the big game, at the same time as maintaining the singularly relaxed atmosphere of El Santo. Expect not the big screen exposure of every other bar and bolt hole in the Merchant City. This is not that place. El Santo is positioning itself as the place to be before, and the after-party destination to be when all else is a madding crowd. Does this mean that El Santo has eschewed the stereotype of screaming Brazilian blue murder at every kick of the ball? Not absolutely. Rumour is that Juliana is planning a signature dish, just for the occasion. Something that celebrates the heat of the moment, but will be tempered to suit both Brazilian and Scottish tastes. Something as stylish as a pancho on a chilly night, but as revealing as a beach thong (Copa Cabana style, not Portobello, you understand). As if not enough has arrived at our table, the 'Peça de Resistência' is delivered. Brazilian cut Picanha Steak, with a side of grilled pineapple, dusted with cinnamon. The tropical fruit is a digestif, although the meat is slow-cooked to perfection, and already goes down effortlessly. Since leaving her native land, Juliana first settled in Ireland, gaining a reputation among the Dublin cognoscenti, who appreciate her delicate touch. The Irish have missed her these past two years, since signing for El Santo shortly after it opened. Glasgow, though, has taken her to heart, and the words of praise go beyond the first-floor doors behind the Victorian facades of Miller Street. It’s only a coincidence that the building shares premises with a host of dental practices - Miller Street is often nicknamed Mollar Street. My implants are not in danger from the special Brazilian pudding made with condensed milk and a host of fruit flavours. It smoothes its way down with ease. Some might say too smoothly … and order another. Me? I just looked on with envy at the chocolate cigar being plated on the dessert table in the kitchen. Related: El Santo - a multi-sensory journey around Latin America Good to know El Santo Bar & Restaurant 84 Miller Street, Merchant City, Glasgow G1 1DT Bookings: 0141 465 1818 Head Chef: Juliana Kipper Specialisms: Parrilla charcoal grill, Brazilian & South American dishes with Scottish produce Summer Menu: New small plates, Picanha steak, sea bream with mezcal bisque, trio of desserts Drinks: Refreshed cocktail list including Yuzu Gimlet, Banoffee Pie & Tropic Like It’s Hot World Cup Link: Special dish & cocktail planned for Scotland v Brazil on 24 June Extras: Regular Fiesta Nights with samba dancers

As Six by Nico nears its tenth anniversary, chef Nico Simeone is stripping things back and starting again. Lennox — his most personal concept yet — marks a bold return to instinct, fire and flavour as he brings the project home to Glasgow. Chef Nico Simeone is redefining his culinary identity with the launch of his most personal restaurant concept to date: Lennox. Following a successful debut in Manchester in March, Lennox Glasgow will mark a homecoming for the chef in May 2026, bringing the concept back to the city where his restaurant journey began. As Six by Nico approaches its tenth anniversary, Nico Simeone is reimagining one of his most cherished Scottish locations, signalling a bold and deliberate move that marks a new chapter in his career. His restaurant site on Byres Road in Glasgow will undergo a complete transformation to become Lennox, a restaurant and bar concept that represents what he describes as “the other side of the coin” to his established portfolio. While Six by Nico is known for its theatrical six-course conceptual tasting menus and immersive storytelling, Lennox marks a return to something more stripped back, instinctive and deeply personal. It is a deliberate shift away from format and structure, towards the raw, unfiltered energy of the kitchen. Built on simplicity, transparency and an uncompromising obsession with flavour, Lennox reflects a version of Simeone that predates expansion and scale. Kitchen prep At Lennox everything is about the food. Purpose takes precedence over prettiness, and branding is minimal, with the atmosphere itself acting as the statement. Designed to move seamlessly from day into night, the restaurant will embody a confident, unforced aesthetic rooted in steel, concrete and raw materials. Low lighting will create an intimate mood throughout the space, while focused light on each table ensures the food remains the focal point. At the centre of Lennox will sit the kitchen, conceived as the restaurant's engine room. Fully visible to guests, it is designed not as a polished showpiece but as a chef’s studio: loud, alive and energetic during service. Lennox will feature visible dry-age fridges for both steak and fish, allowing guests to witness the ageing process firsthand. A built-in Japanese barbecue will anchor the fire-led cooking approach, supported by a bespoke cooking suite and techniques that embrace intensity, heat and movement. The intention is for guests not simply to dine near the kitchen, but to feel its rhythm and momentum throughout their experience. Inspired in part by the New York City scene, Lennox channels a raw and open creative spirit where the energy feels closer to a working studio than a traditional dining environment. The menu will be built around three core principles: nostalgia, technique and indulgence. Each dish begins with something recognisable before being rebuilt with skill and precision, elevated without losing its emotional connection. Nico Simeone said, “I am both excited and nervous to introduce Lennox to the Glasgow community. While Six by Nico on Byres Road has been one of our most successful sites, I’ve felt a growing pull to strip things back and reveal a more personal side of my cooking. It may be seen as a risk, but I truly believe in Lennox and in the food we’re creating. Bringing this concept home to Glasgow, where my journey began, makes it all the more meaningful.” Lennox Glasgow will replace Six by Nico on Byres Road in Glasgow from late May 2026. Further details on the official opening date and debut menu will be announced in the coming weeks. Plans are also underway for Nico Simeone to bring Lennox to Edinburgh in due course. The Six by Nico location in Glasgow's Merchant City will continue to thrive, delivering immersive dining experiences as the team invests in future concepts and storytelling. You can follow updates from Lennox Glasgow by joining their newsletter: https://lennoxrestaurant.co.uk/coming-soon/ Lennox Glasgow, 358 Byres Rd, Glasgow G12 8AW Follow Lennox on their social media pages: https://www.instagram.com/lennoxglasgow_ https://www.tiktok.com/@lennox_glasgow

As Howies celebrates 36 years in Edinburgh, the family-run restaurant group is reflecting not only on its history, but on the values that have kept it relevant in a city that has changed significantly over that time. The milestone comes as Scotts Kitchen, the group’s more contemporary venue on Victoria Terrace, unveils a thoughtful refresh completed in January this year. Founded in 1990 by David Howie Scott, Howies was built on a clear and enduring idea: serve honest, seasonal Scottish food, look after people properly, and create restaurants that feel part of the city rather than apart from it. Today, the group operates Howies Victoria Street, Howies Waterloo Place, Scotts Kitchen on Victoria Terrace, and Events by Howies, continuing to evolve while staying grounded in those same principles. A refreshed Scotts Kitchen The refurbishment at Scotts Kitchen has been designed to make the space more comfortable, more open, and more reflective of how people want to use it - not just for meals, but for time together. Louis Scott, who now runs the business alongside Suzanne O’Connor, said: “We didn’t want Scotts to feel like somewhere you come in, eat and leave. There’s enough of that already. The aim was to create a space where people can properly relax, whether that’s breakfast, a long lunch, or a few drinks in the evening. We’ve opened up the room, softened the lighting and introduced a new bar, but more importantly, we’ve focused on how it feels to be here.” Scotts Kitchen is also available for private hire, offering a flexible and characterful setting for private celebrations and corporate events in the heart of the city. Our commitment to true Scottish hospitality In a sector increasingly driven by speed and volume, Howies is doubling down on a more traditional approach to hospitality, one rooted in care, attention and consistency. “There’s a risk that eating out becomes purely transactional, you’re in, you’re out, and that’s it,” said Louis Scott. “That’s not what we’re here to do. No matter who we’re looking after, whether it’s a regular, a family visiting the city or someone coming in for the first time, our job is to make their day better. That’s part of the responsibility that comes with hospitality. It’s about creating an atmosphere where people feel welcome, relaxed and genuinely looked after. That’s what keeps people coming back, and it’s what’s kept us going for 36 years.” Championing Scottish produce The team at Scott's Kitchen From its beginnings, Howies has championed Scottish produce and Scottish cooking, and in its anniversary year has re-pledged its commitment to Scotland’s food and drink sector. “We started Howies to champion Scotland’s incredible produce and to make great food accessible without compromising on quality,” said David Howie Scott, “and after three decades that ethos remains unchanged. “As we enter the next chapter of Howies’ development, we will continue to prioritise sustainable growth and focus on local suppliers. We have great partnerships with outstanding producers including George Bower Butchers, Mellis Cheese, Newbarns Brewery, and Welch Fishmongers, and this will be extended.” The business is also creating stronger connections with the city’s cultural scene, primarily through the expansion of its Events by Howies offering. “We are proud to be one of the catering partners at the city’s iconic 16th-century Riddle’s Court, which is rich in character and history and is an ideal venue for unforgettable events,” said Louis Scott. “We are also stepping up our outside catering services on location in a wide variety of settings, from company offices and marquees to castles and beyond. Giving back to the city we call home Alongside its restaurants, Howies continues to strengthen its connection to Edinburgh’s wider community, through local partnerships, charitable activity and its growing events business. Over the years, the group has supported a range of charitable initiatives, embedding giving back into the fabric of the business rather than treating it as an add-on. “We’ve always seen ourselves as part of the city,” said Louis Scott. “Whether that’s working with local suppliers, supporting charities, or being involved in events, it’s about contributing to Edinburgh, not just operating within it.” The family-run business credits its longevity to its people, with teams supported to grow, trusted to take ownership and encouraged to take pride in their work, values that have underpinned the group for 36 years. Looking ahead Now in its 36th year, Howies is focused on building on its foundations, maintaining consistency in its restaurants while continuing to grow thoughtfully. “We’re proud of what’s been built over the last 36 years,” Louis Scott added. “But the focus now is on continuing to improve, making sure we’re delivering great food, proper hospitality, great service and real quality to our customers, and creating spaces people genuinely want to spend time in. That also means growing sustainably, supporting local producers, and staying connected to Edinburgh’s cultural life. If we keep doing all of that well, the rest will follow.” Howies - 29 Waterloo Place, Edinburgh, EH1 3BQ - 013 556 5766 Howies 10-14 Victoria Street. Edinburgh, EH1 2HG - 0131 225 1721 Scott's kitchen 4-6 Victoria Terrace, Edinburgh, EH1 2JL - 0131 322 6868

Chef Kaori Simpson is on a mission to make Japanese food as vibrant, vegetable‑forward and joyfully accessible as Ottolenghi made Middle Eastern cooking — and Harajuku Kitchen is the platform where that vision comes to life. “I want to be the Ottolenghi of Japanese food.” So declares Chef Kaori Simpson, the creative force behind Harajuku Kitchen, and it’s not a throwaway line. Ottolenghi took Middle Eastern and Mediterranean flavours and made them vibrant, vegetable‑forward, globally curious, and irresistibly accessible. Kaori wants to do the same for Japanese cuisine — to show Scotland that Japanese cooking is a whole world of colour, texture, and joy. That ethos has shaped Harajuku Kitchen since it opened 13 years ago on the Tollcross/Bruntsfield border. What began as a neighbourhood restaurant has grown into a multi‑platform celebration of Japanese food: a beloved Stockbridge Market stall, a bustling Edinburgh Street Food concession, and a thriving private catering operation. Everywhere the team goes, the goal is the same — to make Japanese food feel welcoming, exciting and delicious. From Tollcross to the Scotland Squad One of Harajuku Kitchen’s most unexpected partnerships began with a chance encounter: a meeting with the manager of the Scottish Rugby Team. The squad had fallen in love with Japanese cuisine during the 2019 World Cup, and Kaori and her husband Keith have now been feeding them for six years. On selected training days, the players refuel on sushi, chicken karaage, udon noodles, pork katsu, and gyoza — dishes that balance comfort with clean, powerful flavour. Their catering calendar reads like a tour of Scotland’s cultural life. They cook annually for the Japanese Consulate to celebrate the Emperor’s birthday. At last year’s St Andrews Open, none other than Rory McIlroy stopped by their stall for noodles. They’re fixtures at The Meadows Festival, Hidden Door, and The Fringe (at The Pleasance) and are also catering at the Belladrum Tartan Heart Festival this year. Accessibility at the Heart Kaori’s commitment to accessibility isn’t just philosophical — it’s built into the menu. The weekday Teishoku Set mirrors a staple of everyday Japanese dining: choose two dishes, and they arrive with steamed rice, miso soup, and unlimited genmaicha tea. For something more playful, the Kikkaju Bento Box offers a two‑tiered lunch that feels like a miniature celebration. And then there’s the Matcha Menu, a modern, colourful lineup that captures Kaori’s Ottolenghi‑esque ambition: warm matcha lattes, iced versions, hojicha, and cold‑foam creations flavoured with vanilla, strawberry, or vivid purple ube (a yam from the Philippines ). It's a Japanese tradition meeting contemporary café culture — exactly the kind of culinary bridge Kaori loves to build. Harajuku Kitchen isn’t just a restaurant. It’s a journey — one that Kaori is determined to make deliciously, joyfully accessible to everyone. (S. Wilson) Related content - Bargain Bento at Harajuku Kitchen Sake Tasting at Harajuku Kitchen Harajuku Kitchen Bistro - 10 Gillespie Place, Edinburgh EH10 4HS T: 0131 285 8182

Patron Mohammed Abbas with Charlotte Gilbert Teenage Cancer Trust Celestia marks its first birthday with a one‑night charity celebration on Thursday 14 May, donating 50% of all food takings to Teenage Cancer Trust. The New Town restaurant, known for its modern Indian cooking and award‑winning approach, will serve a special set menu in support of young people facing cancer across the UK. Celestia, Edinburgh’s contemporary Indian dining destination, is celebrating its first birthday with a special evening dedicated to community and charity. On Thursday 14 May, the restaurant will donate 50% of all food takings to Teenage Cancer Trust, supporting the charity’s essential work with young people facing cancer across the UK. Opened in April 2025 on Eyre Place in Edinburgh’s New Town, Celestia has quickly established itself as a standout in the city’s dining scene. Known for its bold, contemporary approach to Indian cuisine, refined technique, and atmospheric interiors, the restaurant has earned significant recognition - including Best Newcomer at the Asian Curry Awards. Teenage Cancer Trust provides specialist nurses, youth workers, and dedicated hospital units designed specifically for teenagers and young adults. Their work ensures that no young person faces cancer alone, offering emotional, practical, and clinical support at the most challenging time in their lives. Guests attending the birthday night can expect a set menu crafted from Celestia’s chefs served in the restaurant’s warm, elegant setting of emerald-coloured banquettes, sculptural lighting, and spice‑toned textures. Founder and patron Mohammed Abbas, also behind sister restaurant Cilantro, says the event reflects Celestia’s values from its very first day: “Reaching our first birthday feels incredibly special, and it’s only possible because of the support we’ve had from our guests. We wanted to mark the moment by giving something meaningful back. Teenage Cancer Trust does extraordinary work, and if we can support that by doing what we love — cooking food that brings people comfort and joy — then that feels like the perfect way to celebrate.” Charlotte Gilbert, Relationship Manager, Teenage Cancer Trust, said: “Cancer is tough. But Teenage Cancer Trust’s work puts young people in the best possible place, physically, mentally and emotionally, for their cancer treatment and beyond. “We do that by funding specialist nurses, youth workers and hospital wards within the NHS, so that young people with cancer get the sensitive, individual care and support they need at a unique and critical life stage. “But we’re dependent on donations for this vital work, which is why we’re so very grateful to Mohammed at Celestia for his support.” Abbas continues to champion a more ambitious, modern expression of Indian cuisine in Edinburgh, challenging assumptions and expanding expectations of what the city’s dining landscape can offer. Celestia x Teenage Cancer Trust Birthday Event takes place on Thursday 14 May with 50% of all food revenue donated directly to the charity. Bookings can be made online at celestiarestaurant.co.uk or by calling the restaurant on 0131 287 2914. Early reservations are strongly recommended for this one‑night event. Set Menu Starters (Sharing Platter) Vegetable Samosa G Chicken Tikka Onion Bhaji Mains Butter Chicken (D) Chicken Karahi (No listed allergens) Lamb Bhuna (No listed allergens) Paneer Butter Masala D, V Mixed Vegetable Curry V (No listed allergens) Event: Celestia 1st Birthday Charity Night Date: Thursday 14 May Charity: Teenage Cancer Trust Donation: 50% of all food takings Set menu: £29.95 per person and details can be found on the website. Restaurant Details Website: Celestia Menus | Modern Indian Cuisine in Edinburgh Instagram: @celestiaedinburgh Facebook: /celestiaedinburgh Email: info@celestiarestaurant.co.uk Phone: 0131 287 2914 Address: 18 Eyre Pl, Edinburgh EH3 5EP Opening hours: Sunday–Thursday 1pm–10pm, Friday & Saturday 1pm–10.30pm

From sea‑sprayed grills in Paphos to the strawberry fields of the east, Cyprus reveals a culinary culture where history is eaten as much as admired — a journey Simon Walton charts through shared tables, slow traditions and island generosity.   In the misty morning, on an island where they turned back time, Cyprus wakes up to a dusty breeze, the Sirocco bringing in a gentle pink dawn, laden with promise from the Sahara. Yet in the blooming springtime, this is no desert parched landscape. Warming though it is, to the souls of winter-worn British travellers, Cyprus in the turning of the seasons is still a pleasant and welcome break from the frosty mornings of chilly Albion. As a worldwide reporter for Bite , I’ve tasted my way through many latitudes, but Cyprus offers something unique: a culinary landscape where history isn't just found in the ruins, but is served up daily on a plate. This is a journey from the rugged west to the sun-drenched east—a "shared table" marathon that proves, once and for all, that in Cyprus, the meal isn't just an event; it’s the very soul of the island. Paphos dining at dusk The food trail begins in the far west, in Paphos, where the air smells of salt and wild thyme. To understand Cypriot food, one must start with the sea. At Christos Grill , perched where the waves almost kiss the tables,  the tastes of the island are to be enjoyed while watching the Mediterranean sun dip to add heat to the horizon. The calamari is tender enough to make a jaded traveller pause, and the red mullet, fried as if by that sun, to a crisp, golden perfection, stands as a testament to the simplicity of island life. While some diners opt for a seafood pasta medley that arrives like a Neptune-themed feast, the true joy lies in the fresh catch, a squeeze of lemon, and the rhythm of the Cypriot surf.  Moving inland to Letymbou Village, the road climbs a hillside so steep that the back of the bus often sits below the cloud line. Here, at Sofia’s House , the “Kousinas", or dusty day, provides an atmospheric backdrop for a hands-on immersion into Cypriot tradition. Rolling up one's sleeves is the only way to truly appreciate the alchemy of bread-making and the creation of Halloumi, the Cyprus cheese only really appreciated when fried . Ah, an island of fries - and we’re not even touching the Scottish connections yet. The preparation of Flaouna , the iconic Easter cheese pie, is as much a lesson in history as it is in baking. The secret resides in the mahlepi , a fragrant powder made from ground cherry pits that lends the pastry a unique, autumnal scent. We fold fresh mint and a hint of salt into the dense cheese filling, which is then encased in a sesame-crusted pastry and baked in a traditional wood-fired stone oven. The dish is like me - a culinary relic of the Middle Ages. Its name is likely a corruption of the French flan  from the Frankish Lusignan period. True or not, it is a perfect example of how the island’s talented cooks refine European concepts with the aromatics of the Middle East. Familiar base ingredients, but prepared in the leisurely tempo of the island, and flavoured with a unique combination of light spices. Perfect every time.    Simon Walton Limassol runs the Meze Marathon From the hills, the route descends into Limassol, a city of festivals that balances high-stakes international business with an ancestral devotion to the party. The first stop is Forsos Tavern   in Moutayiaka, an outlying foodie quarter where the Meze  experience verges on the mega. In Cyprus, Meze isn’t a starter; it’s an endurance sport. It begins innocently with olives and dips, but soon the table becomes a mouthwatering mosaic, fit to rival any of the Roman decorations found throughout the island. Just when the finish line feels within reach, out comes the Sheftalia —small, skinless sausages, most commonly made from minced pork (or lamb), married with parsley and onion, and wrapped in caul fat rather than casing. These are followed by Souvla , generous portions of meat slow-cooked over charcoal, and Kleftiko , yet more lamb baked slowly in a sealed clay oven until it falls off the bone. This Homeric odyssey continues to Karatello Tavern , set within historic Carob Mills  in the lee of Limassol Castle . Here, as if we didn’t already know, in Cyprus, the meal is the meeting. If the logistics are the skeleton of a trip, then the "shared table" is the soul. The long table format at Karatello, set against the industrial-chic backdrop of the old mill, provides the perfect environment for bonding. Carob, once the "black gold" of Cyprus, serves as a brown flour alternative to chocolate—a resourceful and delicious staple of the island’s heritage. I refrain from asking if it can be fried. To see the "new" Limassol, one heads to Pier One  in the Old Harbour. Here, the echoes of fishing heritage fuse with the ship-to-shore cranes of the modern container terminal. The food is a fusion too, and at its most confident, reaching from Californian Caesar to Korean Wasabi, served to a soundtrack of subtle house music (so quiet it feels like the speakers are 70 miles away in Ayia Napa). It perfectly illustrates Limassol’s dual identity: one foot in the ancient harbour, the other in a high-tech, global future. The true soul of this city, however, is found in its calendar. Whether it is the scent of grapes during the September Wine Festival or the riot of colour during the spring flower festivals, life here is dictated by celebration. The undisputed highlight is the Carnival, a ten-day explosion of music that justifies the local reputation of Limassolians as the most fun-loving people on the island.   Uplands and the walled capital The trail leads next into the Troodos Mountains, the hilly heart of Cyprus. After stretching one’s legs at the Kakopetria  nature trail, a stop at Linos Inn  offers a taste of mountain hospitality. In the cooler air, the food takes on a heartier tone. This is where Stifado —a deeply comforting beef stew with small onions, red wine, and cinnamon—really shines as it bubbles gently in the generous pot, encouraging us to ask for more. Cypriot food is a cultural mosaic The approach to Nicosia  across the Mesaoria Plain offers a striking introduction to the island’s geographical diversity. Framed by the Troodos range and the limestone peaks of the "Five Fingers”, this fertile heartland is the island’s primary agricultural hub. The most beautiful way to view Nicosia is through its geometry. The Venetian Walls surround the old town in a perfect circle, punctuated by eleven bastions shaped like hearts, each named after a Venetian family who funded the city's defence in the 1500s. Nicosia represents the spirit of the island, not just in its architecture, but in its language. The Cypriot dialect is a linguistic patchwork of Homeric Greek roots peppered with French, Italian, Turkish, and English. It reflects a people who have seen every great empire pass through their gates and, in true Cypriot fashion, took the best of each culture and made it their own—especially in the kitchen. Culinarily cosmopolitan, the capital of Nicosia diplomatically invites you to break your fast and choose from an entire Mediterranean à la carte.   In the far east of gardens, berries and beats Moving toward the sunrise-facing eastern shores, the Cyherbia Botanical Park  in Avgorou offers a "slow travel" moment. A stroll through the rosemary and lavender labyrinth is a sensory explosion that culminates at the Botanicus Bistro . Here, the herbs of the garden are integrated into the menu, providing a fresh, botanical counterpoint to the richer meats of the mountains. Don’t worry about these carnivorous overtones. The island menu also caters well to those who refrain. The strawberry festival takes place in June Nearby in Deryneia , the largest strawberry-growing region in Cyprus, our self-picked fruit is so sweet it makes the supermarket varieties back home taste like that wet cardboard at the bottom of the carton. During the Strawberry Festival, the town rolls out the red carpet, offering everything from strawberry liqueurs and jams to pies. It is a sensational adventure into a juicy, vibrant world that leaves every visitor craving more - and with red fingers. This journey ends in Ayia Napa . While synonymous with sun, sand and sonic systems, there is more to this coastal resort than its raucous reputation suggests. Fig Tree Bay  may be one of the best beaches in Europe, but one need never get sand in their toes. The boardwalk offers a hundred beachfront restaurants where the Mediterranean menu feels like a love letter to the Levant.   The legacy of the Cypriot pantry To truly understand the Cypriot palate is to appreciate a Mediterranean foundation with powerful Greek overtones and unique local twists. Halloumi , the island’s most famous export, is often paired with watermelon in the heat of summer, while Anari , a mild, ricotta-like cheese, appears in both savoury and sweet dishes. The table is never complete without Moussaka , which in Cyprus is often lighter than its Greek cousin, or Loukoumades , deep-fried dough balls soaked in honey syrup and cinnamon. The liquid history of the island is equally compelling. Cypriot coffee  is served strong and smooth, but the crown jewel is Commandaria . As one of the world’s oldest named wines still in production, it was reportedly named "The Apostle of Wines" by King Philip Augustus of France in 1224. To sip a glass of this amber nectar is to drink nine centuries of tradition. Ultimately, a journey across Cyprus is an enchantment of the senses. There is a profound joy in the "excessive" hospitality, where the portions are as large as the hearts of the people serving them. Whether it is the wild greens, or Horta, foraged from a landscape reborn after fire, or the intricate spices of a Flaouna , the island offers a sense of belonging that is rare in modern travel. To eat in Cyprus is to be welcomed into a family, to share in a story that is thousands of years old, and to leave with a soul and a belly that is utterly, wonderfully full. You may well sleep in on the next misty morning and wish to turn back time. Related: Try this authentic Greek Cafe in Edinburgh

Bowhouse’s monthly Artisan Market Weekends bring together a hand‑picked community of local growers, makers and producers under one roof. Recently awarded Farm Retail Association ‘Real Farmers Market’ certification , the market champions genuine field‑to‑fork provenance — with stallholders selling what they grow, rear, bake or make themselves. Expect fresh seasonal produce, small‑batch food and drink, and a vibrant indoor marketplace that welcomes around 4,200 visitors each month .

In all the turbulence of the Edinburgh hospitality scene, as we welcome exciting new ventures and bid farewell to old favourites, one restaurant has been quietly, and consistently, producing thoughtful, creative food at exceptional prices since it opened a decade ago. As I write, the latest round of actions by men with small minds and large armies has once again thrown the economy into turmoil. With less money for ‘luxuries’ like eating out, those restaurants that survive this latest crisis will be the ones with a loyal following and the ability to tempt diners with deals that are too good to miss. Taisteal’s a la carte (£38 for three courses) and tasting menu (£50 for five courses) have always been exceptionally good value, but their new Midweek Early Dinner menu has made a little indulgence even more affordable. It offers two courses for £20 or three courses for £25, with three options for each. Taisteal is a Scottish Gaelic word that means ‘journey’ and owners Gordon and Lucy Craig’s extensive travels can be felt in the varied influences on their dishes, often inspired by Asian cuisine. We are welcomed with an ‘amuse-bouche’ from the chef of Venison Lasagne coated in a pork scratching crumb and things are immediately off to a good start. After just one course, my ‘plus one' is convinced the restaurant can read minds after enjoying his ideal starter: a Gochujang Ham Hock Croquette with apricot and miso hollandaise. My Moroccan Mussels Fregola with pistachio and pomegranate is a warmly spiced and comforting dish. For mains, the Coley is beautifully executed, with a crispy, golden top and flaky, succulent fish beneath, and is well paired with sticky coconut rice and ginger-soy sauce. Even then, I am slightly jealous of the veggie option: Wild Garlic & Scamorza Cannelloni with wild leek emulsion, asparagus, and veggie haggis. Wild Garlic & Scamorza Cannelloni All the desserts sound excellent, but I choose the Tiramichoux Buns – both a great pun and a brilliant combination of two favourite desserts. We also try the Banana Tarte Tatin with dulce de leche ice cream, which is very good but we feel would benefit from a toffee sauce to fully satisfy a sweet tooth. The description of ‘casual fine dining’ perfectly hits the mark here – interesting and delicious food that never steps too close to pretentious, an atmosphere that immediately creates ease, and a price point that makes good food accessible to all. Taisteal - 1 Forth St, Edinburgh. EH1 3JX Opening hours: Tuesday-Thursday: 5pm-9:30pm, Friday & Saturday: 5pm-10pm - 0131 557 2209