We all at some point, need a quick fix when it comes to mealtimes. But that doesn't mean you have to compromise on taste. Mrs Bite likes to have some epronto ragu in the cupboard. Stir lamb, beef and venison sauces into pasta or use for recipes such as lasagna, stuffed peppers, shepherd's pie etc. The ragus are the brainchild of the Bianchin family who come from Padova in Italy; they are based on Linda Bianchin's Nonna's Venetian recipes. Bite has teamed up with epronto so that one reader can win a trio of ragus. You can enter the competition by clicking the link below and please also tell us if you would like to hear more about news, reviews and competitions from Bite. Just type "yes happy to hear more!" We will not share your data. Closing Date: Friday 24 July 12 noon Email bitepublishing@gmail.com

By Sharon Wilson The Vittoria Group has set out plans to re-open all its restaurants in a phased way. Taste of Italy, La Favorita and Vittoria on the Walk will open their doors on Wednesday 15th July. Vittoria on the Bridge Bertie's Restaurant and Bar will reopen on Wednesday July 22nd and Divino Enoteca will be the final restaurant to re-open on Friday 31st July.  All the restaurants will operate with a reduced capacity and this will be monitored continuously in line with Scottish Government guidelines. Hygiene measures have been prepared to make all the venues safe for all customers in accordance with government recommendations. Staff will be wearing gloves and safety masks. All surfaces that could possibly be touched by both the staff and guests (tables, menus, plates, cutlery, serviettes, chairs, door handles, serving trays, glasses, card machines, toilets etc.) are cleaned & disinfected between sittings, every 1.5 hours/2 hours. All staff members have completed on site training on COVID-19 safety within the workplace. The company, owned by Tony and Angela Crolla and their sons Alberto and Leandro will also celebrate their 50th anniversary later this year and plans are currently being drawn up by the Crolla family for 'something special' to thank their loyal customers.  Leandro Crolla said; "Our staff have been outstanding and pulled together to make sure the restaurants are ready to welcome customers back safely. We are all excited to get back to business and once again serve authentic Italian cuisine to our customers." Renowned for their warm Italian hospitality and offering a wide range of menus, using only the highest quality ingredients, the family run business offers a venue to suit any occasion. The Group has grown over the years and features award-winning Italian eateries throughout the city, including Vittoria on the Bridge, Vittoria on Leith Walk, La Favorita (one of Britain’s most renowned gourmet pizzerias), Taste of Italy (an all-day casual cafe on Leith Walk) and Divino Enoteca (a stylish restaurant and wine bar with live music in the heart of the Old Town). Each with its own authentic take on quality Italian restaurant dining offered by the group. For more details on Vittoria Group, please visit www.vittoriagroup.co.uk

By Sharon Wilson The coldest place I ever remember being was Paris. Looking over the city from Sacré-Cœur was like being in a snow globe. It was the early noughties, and I had put on every item of clothing in my bag. Mr Bite and I roamed the 9th arrondissement and happened upon the cosiest restaurant 'Le Petit Canard'. It had a menu dedicated to duck; only the French we thought as we ducked in for an enchanting evening. So when I tuck into duck confit from l'escargot bleu, I appreciate the uncompromising nature of Fred Berkmiller's francophile cuisine. It is not about imported produce. L'escargot does source cheese from Hervé Mons, but Fred also grows his own vegetables at Newton walled garden in Edinburgh and buys from Scottish producers. Linda Dick chickens were on the menu, but 'ma coeur' belongs to confit. It is about fat; Fred makes no concessions to saturation. You will have heard of the Gascony Paradox. In a 1991 article, The New York Times described how 'Gascons eat a diet higher in saturated fat than any other group of people in the industrialized world'. However, the fat comes from web-footed birds, and people from the South West area of France in a substantive study were shown to have very low rates of heart attacks compared to, for example, the USA. Dr Renaud, who ran the study, concluded: "Goose and duck fat is closer in chemical composition to olive oil than it is to butter or lard." And olive oil is consistently shown to be good for the heart. How fortunate as duck is also delicious. I unpacked two legs thick with a layer of fat and placed them in the oven along with potato dauphinoise. Then gently heated a sticky jus and rapidly steamed vibrant Fred-grown veg. Courgettes are noticeably softer and less fibrous than those from the supermarket. When I plate the bird, it is pink, salty, rich and crispy. Gamey meat falls from the spindly bone. I realize I will be defeated by this duck and start to think of salad the next day. A hearty portion of duck terrine had already gone to the fridge. One of the great things about Lockdown food has been the portions. There is food enough to last a weekend, and l'escargot bleu is no exception. It is value for money. Of course, throughout our feast, we had an eye on the piece de resistance - mousse au chocolate. An indulgent portion of velvety, airy milk chocolate, was so seductive it made me blush. L'escargot bleu takes orders on Tuesdays and Wednesday for a Friday afternoon delivery or collection. I nearly missed the deadline so put a reminder in your diary. I hear there is Tarte Tatin on the menu this week. Now that is whole other story.

By Sharon Wilson The first single malt distillery in Edinburgh for almost 100 years, is opening the Holyrood Distillery Courtyard Bar for an outdoor food and drink experience. Opening 15th July, in partnership with Innis and Gunn and Pizza Geeks, the distillery’s courtyard just off St Leonard’s Lane will be transformed into a relaxed al fresco bar and street food space. Innis and Gunn’s draught beers, award-winning gins and gin liqueurs, Scotch whiskies, and weekend cocktails will be available alongside Neapolitan-inspired pizzas. The bar will open 15th July and then Thursday to Sunday from 12 noon to late, until at least the end of August. Table- service only and card-only transactions will apply but no pre-booking is required. ‘Grouped’ seating for up to six people from one household/bubble, or up to four people from two different households/bubbles will be available.  Children will be welcome with their family group until 7pm.  Tables will be protected from inclement weather by parasols. The Distillery Shop will also reopen from 15th July. A pre-order, click and collect service will soon be available at www.holyrooddistillery.co.uk. Not constrained by tradition, Holyrood Distillery started distilling in September 2019 with a focus flavour and innovation. Located right in the heart of Edinburgh’s historic distilling district – on St. Leonard’s Lane with views over Holyrood Park, the 180-year-old building has been thoughtfully renovated to produce gin, liqueurs and of course, whisky. While cask ownership programmes are to be announced for 2020, the whisky itself will be available after a period of maturation in the coming years.

By Sharon Wilson National restaurant chain wagamama has announced plans for to reopen using sliding screens to keep diners safe. The screens, inspired by Japanese partition designs, sit on tiny rollers. They can move up and down the full length of the signature wagamama benches separating parties of guests. wagamama will reopen four trial sites to test the safety and efficiency of the designs put in place to meet strict social distancing and increased hygiene measures. The first restaurant to open will be at the Royal Festival Hall in central London on Saturday, July 4. and will be followed by three others at the Trafford Centre, Stevenage and Swindon from Monday, July 6. Other safety measures include socially-distanced queueing, disposable menus and cashless payments. A pay-on-phone mechanic at the end of the meal will minimise staff contact and adhere to the government’s request of taking the name and phone number of at least one person in the group visiting the restaurant. If these initial test and learn sites prove successful wagamama plans to have 18 restaurants open by the end of July and then all restaurants open by early September. Design Director Mark Standing said: “Sliding screens (shoji) are at the very heart of the Japanese architectural aesthetic. They have been used for hundreds of years to divide spaces.” CEO Emma Woods said: “We are looking forward to getting our guests back in and obtaining their feedback in the first 18 sites. If these tests go well, we will reopen the remainder of our restaurants throughout August and September.”

By Sharon Wilson The First Minister today delivered the news that much of the hospitality trade has been waiting for. As we move towards phrase 3 and out of Lockdown, restaurants and pubs can relax 2 metre social distancing down to 1 metre subject to other mitigating measures. Marc Crothall, Chief Executive of the Scottish Tourism Alliance said; “The First Minister’s announcement of the relaxation of the 2 metre physical distancing rule to 1 metre for certain sectors with mitigations is the news that the industry has been eagerly anticipating.  The recent research that the STA undertook revealed that the majority of businesses in the tourism sector would be economically unsustainable if the 2 metre physical distancing rule remained; today’s news will mean that many hundreds of businesses that had not planned to reopen may now reconsider and plan to do so." Russell Imrie who runs The Bruntsfield Hotel in Edinburgh spoke to Radio Scotland and said that he was encouraged to be able to move forward and looked forward to learning more detail about what the mitigation measures were. Marc Crothill further commented in a press statement that: "It is immensely reassuring that more than 2000 tourism businesses have already gone through the recommended UK-wide Covid-19 ‘Good to Go’ accreditation and many more will be doing the same before reopening from the 15th July  " Hawksmoor, Dishoom, The White Horse and Vittoria restaurants have all announced their re-openings.

By Sharon Wilson Six by Nico restaurants in Glasgow and Edinburgh once again plan to open their doors on Friday July 17th. The conceptual dining experience, brainchild of Scottish-Italian chef Nico Simeone, will present 'The Chippie 2.0'. Following twelve weeks of closure due to the COVID-19 pandemic, the team have now announced that the eagerly anticipated first six-course menu will be the hugely popular take on the traditional fish and chip shop The menu was the first theme introduced to launch the Glasgow Finnieston restaurant in 2017 and Edinburgh City Centre restaurant in 2018, and has been elevated and refined. Dishes on 'The Chippie 2.0' menu include; Chips & Cheese (Parmesan Espuma & Crisp / Curry Oil / Brandade Croquette / Vinegar Powder / Brown Sauce); Scrabster Monkfish (Cheek / Dill Emulsion / Gribiche / Peas / Beurre Blanc); Steak Pie (Speyside Beef Shin / Burnt Onion Ketchup / Mushroom Duxelle / ‘Meaty Salsa’); Fish Supper (Shetland Cod / Pickled Mussels / Confit Fennel / Samphire / Beer Emulsion; Smoked Sausage (Trio of Pork / Apple / Black Pudding / Salt Baked Celeriac / Choucroute) and finally back by very popular demand, Deep Fried Mars Bar for dessert (Chocolate Pave / Blood Orange Sorbet / Cocoa Nib).  As always, there will also be a vegetarian option available for each course. Restaurants will re-open with a reduced capacity and for the first time ever, Six by Nico Finnieston, Southside and Edinburgh will be open on Mondays. Glasgow Finnieston will welcome up to 24 guests, Glasgow Southside 22 guests and Edinburgh City 42 guests in one sitting.  This will be monitored continuously. Nico said: “I’m really proud of the work the team has put in behind the scenes throughout the pandemic. The Six by Nico experience is something that is really special to us, and while we have a reduced capacity the experience will not be compromised.” The menu will be priced at £29 per person and diners will have the option to enjoy an expertly selected wine pairing for an additional £26. The Six by Nico team continue to work tirelessly behind the scenes to make the dining experience as safe as possible for their team, and customers. With this in mind, the restaurant brand has introduced a new 'Wellbeing Policy’ across their restaurants in line with UK government guidelines. Full details can be found at www.sixbynico.co.uk/wellbeing Bookings are now live. To make a reservation or to find out more, visit www.sixbynico.co.uk/

AN AMBITIOUS new restaurant that launched just weeks before lockdown has come back from the brink – after its owner was told it was too new to qualify for grants and the furlough scheme. Pier Brasserie, the £100K transformation of the former Prezzo site, within Newhaven’s prime former Fishmarket building, launched with much excitement and anticipation in February. Within weeks it became clear that the spread of Covid-19 was set to devastate the sector along with the dreams of owner Mark Patonyi, one of city’s most esteemed restaurant manager, previously front of house at Martin Wishart’s The Honours, Manager of Martin Wishart at Loch Lomond and general manager of Steak Restaurant at Picardy Place. Now, Mark, 36, alongside head chef and friend Vladimir Garcik and a further team of two, has opened a take away offering, enabling foodies to sample high-quality bistro dishes while taking in the views of Newhaven lighthouse and the bridges, from the harbour. The father of one, who moved to the UK from Hungary in 2007, said: “It may sound cliché, but 2020 has been an unbelievable rollercoaster of emotions. “From the highs of our amazing opening – and those initial few weeks which saw us packed out – everything came crashing down. “It looked like we would never be able to recover – and it has been heart-breaking that we can’t even offer our team the small comfort of furlough, as we’re so new we didn’t receive our PAYE reference number until after the 19 March cut-off date. “We’re still doing everything we can to appeal that, as it just feels so unfair. As a new business we’ve not had any chance of building up cash reserves. “Up until a few weeks ago it didn’t seem feasible that we could launch a take-away offering, but it got to the point I couldn’t sit around and wait for my fate any longer.” He has subsequently launched a carefully selected menu utilising the best local and Scottish produce, including seafood landed in the harbour and meat from Donald Russell butchers. Included in the menu will be ciabattas, fish and chips, burgers, salads and desserts – as well as few options available each day for children. Mark added: “The menu is an honest reflection of the food we were serving in the restaurant prior to lockdown – and easily enjoyed outside or at home. “We’ve put in place all safety precautions too and had the team practice everything rigorously to ensure we can do this in the safest possible way. It gives us a chance to safely gear up to a potential part-opening in weeks, depending on how guidelines change. “I also want to give a huge thanks to those that have offered kind messages during lockdown, knowing the situation we’re in.” Ahead of the February launch Mark had been at the heart of the £100,000+ transformation of the site, project managing each process to ensure they meet his exceptionally high standards – as well as hand-picking a 15-strong team. For more information about Pier Brasserie or to get first sight of the new menu when it launches, visit: PierBrasserie or follow us on Facebook @pierbrasserie and Instagram @pierbrasserie

By Tracy Griffen Ostara Cafe is a favourite stopping spot on my regular Water of Leith dog walk with Coco, my pug. Their baking is out of this world. So I was excited to learn last month that owners Carey and David made the clever move to home delivery from their ‘Artisan Larder’. These are products direct from suppliers including Mossgiel organic dairy, Company bakery, Edinburgh Butter Company and Tobermory Fish Company. Browse their website for Fruit and Veg, Hampers, Breakfasts and the ‘Treat Yourself’ category, where I first happened upon their afternoon tea. I ordered it as a midweek treat for my husband, who’s working from home. It was excellent value, filling and lasted all afternoon; a different creature to the delicate fancy afternoon teas one might find in a posh establishment. Instead, Artisan Larder shines the spotlight on quality producers. Our afternoon was delivered bang on time and securely packed in a recyclable cardboard tray. Once the humble brown box was unpacked and presented in the traditional style, a feast was unveiled. Soft focaccia rolls with generous fillings, huge freshly baked scones with jam and clotted cream, fresh Scottish strawberries and big chunks of Almond and Raspberry slice and Millionaires Shortbread, and enough Pekoe tea for two pots of tea. Bliss! The Artisan Larder ‘Pie Picnic Platter’ was a feast, with Jarvis Pickle pies (eaten hot or cold), wedges of Dunlop cheese, three types of salads and condiments, hefty Company Bakery baguettes and sweet strawberries. Everything is included, even cutlery and butter. Perfect if you can’t be faffed packing your own, or if you’d like to enjoy a really special picnic with a loved one. We’ve sampled many delivered offerings from local eateries lately, and Artisan Larder is definitely our favourite. It ticks all the boxes; delivered on time, in perfect condition without too much packaging, serious serving sizes, supporting small business and local producers. Thinking of an excuse for my next afternoon tea already. Home delivery EH1 - EH29, or click and collect 11am – 2pm weekdays from Ostara cafe.

By Sharon Wilson Diageo, maker of GUINNESS, has today announced a new global programme to support pubs and bars to welcome customers back and recover following the COVID-19 pandemic. “Raising the Bar” will be a two-year programme available from July 2020. Through “Raising the Bar”, Diageo will provide $100 million to support the recovery of major hospitality centres, including: New York, London, Edinburgh, Dublin, Belfast, Mexico City, Sao Paulo, Shanghai, Delhi, Mumbai, Bangalore, Nairobi, Dar es Salaam, Kampala, Sydney and beyond.  This $100 million programme includes the $20 million Community Fund announced in the United States on 12 June 2020. Diageo designed the “Raising the Bar” programme following a global survey of bar owners to identify what they need to reopen after lockdown. Their top priorities include hygiene measures, digital support and practical equipment to transform how their outlets will work. The “Raising the Bar” programme will provide targeted support to help pay for the physical equipment needed for outlets to re-open. For example, in the UK, Diageo will provide initial funding for: ‘hygiene kits’ with high-quality permanent sanitiser dispense units, medical grade hand sanitiser and a range of personal protection equipment (such as masks and gloves); help to pubs and bars to establish partnerships with online reservations and cashless systems; mobile bars and outdoor equipment. From 24 June 2020, bar owners will be able to register their interest for the “Raising the Bar” programme via www.diageobaracademy.com globally and www.mydiageo.com in the UK and Ireland. Bar owners will receive regular updates on best practice training and resources and be able to participate in global surveys to share insights, as they build back their businesses. Ivan Menezes, Chief Executive of Diageo commented: ‘Pubs and bars sit at the heart of every community. We have launched “Raising the Bar” as so many outlets have been impacted by this crisis and badly need help to open their doors again.’ ‘We are calling on governments around the world to provide long-term recovery packages to help the hospitality sector. These businesses play an essential role in bringing people together to socialise and celebrate – something that we have all missed so much during this terrible crisis – and sustain hundreds of millions of jobs, which provide a first foot on the employment ladder for young people.’ The UN’s International Labour Organization has forecast that 436 million enterprises worldwide face serious disruption and one in six young people will be unemployed due to COVID-19. The hospitality sector will be one of the hardest hit, as pubs, bars, clubs and restaurants provide hundreds of millions of jobs for many full and part-time workers. The impact of COVID-19 on the hospitality sector has been widespread, with the closure of venues the world over. As governments begin to ease lockdown measures, the public want to come together again to connect with their community and socialise safely. By providing access to free digital support, technology, training and equipment, Diageo aims to help bars open their doors again.

One of Edinburgh’s best loved restaurants has closed its doors for the final time in the wake of the Coronavirus pandemic. Twenty two years after first opening, The Tower Restaurant on top of the National Museum of Scotland in Chambers Street is coming to the end of its lease and will not now reopen when lockdown eases. Once called ‘the hottest table in the city’ by food critic AA Gill, proprietor James Thomson has concerns about how it would be able to operate under social distancing restrictions, which will make the business uneconomic moving forward. “The Tower was the first rooftop restaurant in Edinburgh and quickly gained a worldwide reputation for great food and service which has stayed with us down the years. Covid-19 presents us with some insurmountable difficulties and, with our lease coming to an end anyway, we’ve had to take the decision not to reopen,” said James. Redundancy consultations have started with 37 members of staff, adding to the toll of jobs affected by the current crisis in the hospitality sector. “The longevity of our success has been down to our loyal customers and the hard work and dedication of our incredible staff. Some of them have been with us for years so this is a sad time for all of us,” added James. On behalf of National Museums Scotland, Director of NMS Enterprises Peter Williamson said: “We are saddened by the closing of the Tower restaurant after 22 enjoyable and successful years of working with James and his team. The hospitality sector has been hit very hard by Covid-19 and we now need to take stock and consider the long term future of this space so that visitors and guests can continue to enjoy what remains one of the best views in Edinburgh.” James Thomson also owns The Witchery and Prestonfield in Edinburgh. It’s hoped both those businesses will be able to reopen on July 15th following final confirmation from the Scottish Government.

Sharon Wilson Bross Bagels announce the brand new ‘BROSS StrEAT’ - a container within the courtyard area of Leith Arches. Situated in front of the arches this will be a permanent residence for Leith Bross Bagels open Saturday 27th June and daily from 10am-4pm 7 days a week. The concept arose from a love of street food and an adaption to the new norm. Look forward to bagels like the ‘Big Apple’, ‘Parm’, ‘Buanono’, ‘GNC’, ‘The Goy’ and ‘The Morning Glory Hole’. There will be a socially- distanced takeaway with kerbside pick-ups, grab and go as well as an outdoor seating area within the courtyard, adhering to government guidelines and health and safety measures. Owner of Bross Bagels, Larah Bross comments ahead of the launch of Brossstreat: “We as a team are always looking for new ways to grow and adapt as a business especially during these times. The concept of BROSS StrEAT is to focus on everything with a street food vibe throughout. This has always been a love of mine, so I’m really excited to see how this brand new chapter for Bross Bagels evolves and what the future holds for us.”