Pizza Geeks , the independent pizzeria well known throughout the city for their handmade Neapolitan inspired pizzas and their ‘Pizza for the People’ initiative celebrates their 10-year anniversary this month by announcing a brand-new menu and dough recipe across all locations, extensive plans for ‘Pizza for the People’ initiative, and their latest opening at St James Quarter in the capital.   To celebrate, Pizza Geeks have created a new dough recipe with a 72-hour fermentation using a Biga preferment and a 66% hydration. This enhances flavour and gives a light, airy crust with a crisp finish. The innovation reinforces Pizza Geeks’ move further into premium, artisan pizza territory. The menu launched from April 2026 features five brand new pizzas: The White Walker (fior di latte, spicy nduja, pickled chillies, parmesan) Spongebob (tomato sugo, anchovies, capers) Prince of Persia Bowzer (tomato sugo, fior di latte, pepperoni, salami, BBQ chicken, red onion, seasoning) BA Burrata   This evolution is about giving something new to loyal customers while staying true to what Pizza Geeks does best; high-quality, Neapolitan-inspired pizzas with a playful, geek-led twist. The new menu will have a stronger emphasis on sharing and occasion-based dining with a “For the Squad” section dedicated to sharing and special occasions.    Renowned for their ‘Pizza for The People’ i nitiative, to mark their anniversary, the Pizza Geeks team aim to feed 1,000 people across Edinburgh on 4 May with a focus on supporting those who need it most and continuing to build on their ongoing commitment to giving back to the local community. The team plan to set up two street food units at key locations throughout the city including the Western General Hospital and the Royal Infirmary of Edinburgh . They will distribute pizzas directly to NHS staff, local organisations, and people in need, which will be their most impactful Pizza for the People project to date.   The new prime location for the Pizza Geeks street-food unit is at the top of Little King Street, at St James Quarter. Open seven days a week from midday until 8pm - perfect for shoppers, tourists and local offices in and around the city centre. The menu is street food focused with favourites including, The Mario, The Super Mario and Johnny Blaze and fries.   Since launching Pizza for the People in 2019, Pizza Geeks has made community support a core part of the business. They have so far donated over 65,000 pizzas to charities, community groups and those in need across Edinburgh. They have also raised over £200,000 supporting fundraising initiatives. What started as a small initiative has grown into a significant, ongoing commitment to giving back, supporting a wide range of local organisations and causes in need.   Patrick Ward, Founder of Pizza Geeks comments on their Pizza for the People initiative and their plans for the year ahead: “At Pizza Geeks, we believe in the power of community and the importance of giving back. Our Pizza for the People initiative has been at the heart of our mission since day one. By working closely with local charities and organisations, we strive to ensure that no one in our community goes hungry. This will always be at the core of what we do, and our 10-year anniversary is a celebration and just another reason for us to support those in need more than ever before.”     Street Soccer Scotland said: “Street Soccer Scotland are very grateful for the ongoing support over many years from Pizza Geeks in providing weekly pizzas for our Thursday sessions in Leith. It's great chance for players at our youth sessions, volunteers and youth workers to eat together and socialise after playing football. We have also been delighted to benefit from the May the 4 th  be with you pizza giveaway every year. Big thanks to everyone at Pizza Geeks.”   Hibs Community Foundation & Hibs Community Club commented on their Pizza for the People partnership with Pizza Geeks : “ Pizza Geeks have been an incredible support to Hibernian Community Foundation & Hibernian Community Club. Regardless of our needs or requests the team have gone above and beyond to support our organisation and the local community. Delicious food pizzas, a great team and a fantastic service. With aligned values around supporting local and connecting with the community, we have built a fantastic relationship which we hope to continue and grow for years to come.”

Edinburgh’s much‑loved 'Neighbourgood' Market is back for its seventh year — and returning with it is Cold Town Beer, raising the bar once again with a packed programme of summer entertainment, great drinks and alpine‑inspired fun in the heart of Stockbridge. Running 1 May–2 August 2026 , the outdoor food and drink market will operate Wednesday to Sunday  on the sports fields by Portgower Place and Raeburn Place, welcoming thousands of visitors across the season. Bigger programme, bigger energy Following a hugely successful 2025 partnership, Cold Town Beer is teaming up with Neighbourgood Market for a second year, bringing: Beer tastings  from its award‑winning range Live World Cup screenings  on a giant outdoor screen Cold Town Ceilidh  (date to be announced) Après‑ski–style gondola activation , featuring two retired Courchevel gondolas Ceilidh sessions and social events  throughout the summer Celebrated for its playful take on après‑ski culture, Cold Town Beer will once again recreate a lively alpine atmosphere in Stockbridge — complete with its iconic gondolas and a line‑up designed to keep the market buzzing all season long. What’s pouring Cold Town Beer will serve its core favourites, including Crisp Craft Lager  and Baltic IPA , alongside its sunshine‑ready Totally Tropical Lager . They’ll be joined by Thistly Cross Cider , pouring both Original  and Berries  ciders to round out a refreshing, crowd‑pleasing drinks offer. A growing Edinburgh partnership The collaboration marks another milestone in Cold Town Beer’s continued growth across the city. Named after Calton Hill — originally ‘Caltoun’, meaning ‘cold town’ — the brewery has become a standout name in Edinburgh’s craft beer scene, with the Stockbridge pop‑up complementing its established home in the Old Town. Irma Jansen, Sales & Business Development Manager for Cold Town Beer, said: “The first time was so nice, we had to do it twice. We’re absolutely delighted to be partnering with Neighbourgood Market again this summer. Last year’s atmosphere and the way people connected with the Cold Town brand was something really special. Coming back gives us the chance to build on that, go bigger, and bring even more to the table.” Neighbourgood co‑founder Edward Wilson added: “We are really excited to work with Cold Town again this summer. Our customers loved the range of beers last year, and it’s a brilliant collaboration between two energetic Edinburgh brands.” Street food, traders and what’s next As always, Neighbourgood Market will host a rotating line‑up of local street food traders , with the full list to be revealed soon via @theneighbourgoodmarket  on social media. More announcements — including the return of the Cold Town Ceilidh — will follow in the coming weeks. Since launching in 2020, Neighbourgood Market has grown into one of Edinburgh’s largest and most popular outdoor events, championing local producers, community spirit and relaxed summer socialising. Plan your visit 📍 Neighbourgood Market, Stockbridge    📅 1 May–2 August 2026    🕒 Wednesday–Sunday

A new café‑brasserie from The Rocca Group, Clarets pairs brasserie style cooking with panoramic views over the Old Course and West Sands — a relaxed, confident addition to St Andrews’ dining scene. Clarets , open May 1 2026, is the latest addition to The Rocca Group portfolio, perched on level one of The R&A World Golf Museum with sweeping views over the Old Course and West Sands in St Andrews. Sitting along from Managing Director Stefano Pieraccini’s fine dining restaurant The Seafood Ristorante ,  this new venue sits firmly in café–brasserie territory, with a simple, crowd-pleasing menu executed with finesse. Mr Bite and I settle in with our sundowners - a beer and a dry martini respectively. The room is polished wood, steel and glass with warm maroon accents — but with such panoramic views you don’t need to do much; that iconic shoreline, the big skies, Tentsmuir Forest on the horizon. Chariots of Fire  by Vangelis plays in my head until the arrival of Pork Cheek Croquettes, Wye Valley Asparagus with East Neuk White Crab , and Haggis Hash with Fried Duck Egg make me pivot back to the table. The croquettes, packed with juicy pulled meat, are the size of fish fingers and come with a fruity homemade brown sauce. The grassy asparagus spears are elegantly sliced lengthways. “We work with the seasons,” Stefano tells me later, and this plate is the essence of spring — pure and pristine. Across the table, an immaculately presented fried egg sits on a spicy puck of haggis; pure white, no lacy edges, and a quivering, brilliant golden yolk. Mains more than stay the course. I choose Cod Kiev — robust flesh, a clever match for the generous, oozy filling of emerald coloured wild garlic butter . Roasted cauliflower and a dish of buttered greens are cooked al dente. Mr Bite has the Claret Burger : dry‑aged beef, candied bacon, smoked cheese, house sauce. We add Koffmann fries. He asks why they’re so special; I reply that they’re crisp outside, fluffy inside, and crucially hold their heat. No one wants a cold, floppy fry. We’re full to the gills but share a Semifreddo with Coconut & Blood Orange reckoning it the lightest option among a line-up of Scottish cheese, sticky toffee pudding and ice‑cream. It’s a sophisticated, superlative dessert: cold cream folded with generous coconut, sweetness coming mainly from juicy segments of seasonal orange and a raspberry sorbet. I chat briefly with Stefano — always hands‑on — and ask how he keeps everything so on point. He talks about details, recruiting the best people and letting chefs cook the food they believe in. We agree tasting menus are out; casual classics, executed perfectly in an unpretentious setting, are in. People want to enjoy good, tasty food in an unstuffy environment. I would love to eat breakfast or lunch here too but would secure a booking early. Clarets is a welcoming brasserie in a world‑class setting. Clarets St Andrews, First Floor, R&A World Golf Museum, Bruce Embankment, St Andrews, KY16 9AB Open 7 days a week: 8:30am to 12pm for breakfast, 12pm to 4pm for lunch and 5pm to 9:30pm for dinner.

One of Edinburgh’s most unique dining destinations is set to open on Friday 1 st  May, as The Cottage at Royal Terrace – a 19 th -century William Playfair building tucked within Royal Terrace Gardens – reopens as an intimate, seasonal restaurant.  Peter Adshead - whose career spans Michelin-starred restaurants and Edinburgh's leading five-star hotels - takes on the role of Director as The Cottage at Royal Terrace puts down new roots. Originally built as a home for the Gardener of Royal Terrace Gardens , The Cottage has stood since 1836. Adshead becomes the next custodian of the building, continuing its story within Edinburgh's historic landscape. The restaurant will focus on seasonal menus, using the best local ingredients. Guests will arrive through a working kitchen garden, passing the herbs and produce that will feature in their meal - menus will be shaped by the garden and sourced alongside local foragers and suppliers of fresh fish, meat and produce.  The Cottage will work with a carefully selected group of local and artisan suppliers: meat from ethical producer The Free Company , organic fruit and vegetables from Phantassie Organic Produce , and cheese from George Mewes . The wine list, curated by Adshead, draws on two independent merchants - de Burgh Wine Merchants and Alliance Wine - with a focus on quality, accessibility and an evolving selection of natural and biodynamic wines. Peter Adshead, Director at The Cottage at Royal Terrace said:  "Every guest will walk through our kitchen garden and into The Cottage to a warm welcome. You will find interesting, carefully chosen wines and food that celebrates the very best of Scotland's larder.  “The Cottage is a unique and special place - a real symbol of calm within the bustle of the city - and we will work hard to make every visit a special and memorable one." The Cottage, just steps away from Calton Hill , is a short walk from the East End of Princes Street and the Edinburgh Playhouse - well-placed for a pre-theatre supper, a celebration, or an evening dining experience that deserves something a little more special.  The Cottage - 1 Royal Terrace Gardens, Edinburgh, EH7 5DX Reservation hours Thursday 5 - 8.30pm Friday 12.30 - 2pm & 5 - 8.30pm Saturday 12.30 - 2pm & 5 - 8.30pm Sunday 12.30 - 2pm & 5 - 8.30pm

Wahaca teams up with Tony’s Chocolonely for a limited‑run menu where bold Mexican flavours meet ethically sourced chocolate, turning a springtime visit into a double‑dose of feel‑good indulgence. This particular chocolate brand exists to make 100% slave‑free chocolate and it has taken over Thomasina Mier's Wahaca dessert menu until April 28. What could be better fun than tacos & tequila? My pal Melanie’s reply, to any such question - add chocolate! So who else could possibly be my guest for this current collab, available until 28 April. As she’s a vegetarian who regularly appreciates Wahaca’s inventive offerings, this is just the cherry on top to kick off her Easter break. Also it means that, as we both want to try the ‘Wahaca for One’ menu (£17.95) for dedicated non-sharers, our platters differ in the taco section as my two choices are Buttermilk Chicken & Pork Pilbil Tacos , while she goes for the Plantain & Roast Ancho Mushroom veggie picks. Pork Pilbil is a true Mexican staple, but my own favourite today is definitely the Buttermilk Chicken , which comes up with soft meaty nuggets in crispy, well-seasoned batter, resting on pickled pink onions and spiked with habañero mayo. Mel is good enough to offer me one of her mushrooms as she senses me salivating from across the table (and suspects a bit of good karma now might result in an extra chocolate share later). Both of us enjoy our Butter Bean Dips with confit garlic on top & crisply spiced chick peas within, and Wahaca’s own perfectly pure, and thus a properly cooling foil for spiced dishes, Guacamole , with equally simple but very cute little blue & white corn tortilla chips to mop up. They’re essential, particularly with the Dip which is runnier than it sounds! This menu also includes Melanie’s existing favourite Sweet Potato & Feta Taquito, with caramelised onion & chipotle mayo in a contrasting blue corn tortilla. As ever, the riot of colours on the plate means no bounds to our appetite for more. Just as well as the main event of this particular visit awaits. Part of the normal Wahaca dessert menu is blanked & substituted with adapted Tony’s Chocolonely specials, including a “Tipsy Choco-Latte” drink. FOMO strikes and we set the menu aside, ordering one of each item - two Ice Cream Tacos (£8.95) and Two Churros (£6.95 & £7.50), along with a Choco-Latte (£10.95). As this further feast arrives, Melanie’s early mushroom investment pays off with a cherry ice cream dividend from one end of my crispy cinnamon sugar toasted taco. My cherry ripple is delicious and the whole sits sumptuously on proper Chantilly cream with vanilla. Mel has gone for the ‘Tony’s Everything”, where plain vanilla is enhanced with candied pecans and honeycomb . When I ask her if it could be any better, she can only suggest “more Tony’s chocolate sauce!”. (Which may be a bit rich in more ways than one, since a sizeable chunk of chocolate also features…!) Our dessert cocktail is basically a Chocolate espresso strong Martini with a pour-on jug of thick chocolate cream illustrating exactly how indulgent it is, and boy do we deserve it after this winter. To know that we’re supporting brands with strong quality produce & ethical sourcing is a bonus. Wahaca, 16 St Andrew St, EH2 2AU, 0131 564 3850 Sun-Weds 12-9pm, Thu-Sat 12-10pm

Discovering a neighbourhood gem hiding in plain sight, award-winning food journalist Cate Devine finds The Skillet in Glasgow’s West End delivering cooking of rare precision and flair under head chef Aamana McGivern — a restaurant she believes is destined for wider attention and even a Michelin Bib Gourmand. I’ve heard it said that sometimes it’s the people closest to you that you know the least. I reckon the same adage can apply to local restaurants and, especially, their fantastic if undersung chefs. A case in point is The Skillet , a neighbourhood spot in Glasgow’s West End that’s been around for three years, is just steps away from home, minutes from some of the area’s more high-profile establishments and which - speaking for myself - can be sadly overlooked as a result. Not any more. Head chef Aamana McGivern can be spotted immediately on entering this plate glass-fronted, beautifully designed space (think large frondy plants, dark walls and stunning mood lighting) whose relaxed ambience is set by some very cool background music: the kitchen is half open and adjacent to the ground-floor bar. Front of house staff, headed by the delightful owner Luke Tracey, whose hospitality career includes stints at The Buttery and Mar Hall, immediately welcome me and show me to my mezzanine-level table overlooking the action. From here I can also admire the original Victorian brickwork and cornicing and the 1960s city-scape bas-relief ceiling, a throwback to the period building’s mysterious past. Chef Aamana began her culinary career at Martin Wishart’s The Honours in Edinburgh, working in pastry then hot sections, moving to Michelin star restaurants in London and most recently working as senior sous-chef at the Ubiquitous Chip. The absolute precision, elegant presentation and boldness of complex flavours in her cooking, which showcases Scottish produce , is outstanding in her recent pivot from fine-dining to a highly accomplished sharing and small-plate sharing menu. A Beef Tartare Snack on beef fat hash brown with smoked duck egg cream is blow-away delicious, sharp-edged - and shout-out pretty to behold. A brilliant start to the meal, where everything is made to order in-house. An oval plate of chilled Cornish White Crab and Kohlrabi Mousse with green apple dice topped with pickled crab apple is artfully plated with a profoundly herby emerald dill oil. Just lovely in its delicate balance of sweet crustacean and citrus acidity - though I could have done with a wee something to mop it up. Generosity of portions is repeated in a thick slice of Ham Hock Terrine which is firm yet soft and highly textured, mustardy, caper-y and savoury, topped with quail egg, fresh herb greens, potato crisp and set on a parsley emulsion. What’s not to love? My next choice delivers the bread I hanker after - and then some. You might think Shetland Mussels with Nduja and Fennel would arrive as a soupy broth in a bowl but no: this was something altogether different. A mighty slice of what I later learn is chef Aamana’s signature toasted potato bread - crispy on the edge, soft and light-as-a-feather in the middle - is piled high with a generous tumble of sweet plump shelled mussels, spicy sausage sauce and shaved caramelised fennel so that it is almost an open sandwich. Easier to eat than it might sound, this is a stunning, complex, punchy and original dish that, at £14.50, is simply knockout. Brisket My partner’s choice of Braised Beef Brisket in Bourguignon Sauce with smoked pancetta is a masterclass in how to achieve the softest texture while intensifying depth of flavour and making it look amazing. It is easy to try polishing off the entire bowl of the crispiest smashed potatoes with rosemary salt we order as a side, as they are so soft, crunchy and more-ish, but reluctantly we can’t manage. Neither can I contemplate any of the desserts, despite being sorely tempted by an in-season on-trend Yorkshire Rhubarb Vanilla Parfait with Rhubarb Sorbet and Meringue , or a Tiramisu Ice-Cream with espresso caramel and shaved dark chocolate. Next time for sure. Now that I know The Skillet, I can’t not know it and certainly won’t be a stranger. And I’m willing to place a cast-iron bet that it’s destined for wider attention and even a Michelin Bib Gourmand. Watch this space. The Skillet, 70-72 Hyndland Street, Partick, Glasgow G11 5PT Open 5pm-11pm Wednesday; 12noon-11pm, Thursday, Friday, Saturday (last booking 9pm), 12noon-10pm Sunday (last booking 8pm).

One of Edinburgh’s most photographed rooftop bars has just levelled up — and it’s ready to bring the party  this Easter. Cold Town House , the Grassmarket hotspot famous for its jaw‑dropping Edinburgh Castle views, has unveiled a £500,000 makeover  that turns its rooftop into a year‑round playground of cocktails, sunshine (when we get it) and seriously good vibes. Since opening in 2019, it’s been the go‑to for anyone chasing that perfect castle‑backdrop pint. Now, thanks to a slick new state‑of‑the‑art retractable roof , the whole space has had a full glow‑up — and it’s looking fresher than a Pornstar Martini with an extra shot of prosecco. The new transparent roof floods the terrace with daylight while keeping out Edinburgh’s classic sideways rain. UV‑protected, weatherproof and effortlessly cool, it means up to 100 guests can sip spritzes, clink prosecco flutes and dance under the castle skyline all year long . And when summer finally hits? Expect the terrace to become one of the city’s hottest alfresco hangouts — think ice‑cold cocktails, DJs spinning weekend sets, and that unbeatable castle view doing what it does best. Nic Wood, Director at Signature Group, says the makeover is all about dialling up the magic: “Cold Town House has already made its name as one of the capital’s most popular rooftop bar experiences, but we’re now taking the guest experience to new heights with our exciting new makeover this Easter.” With the new retractable roof, he says guests can count on good times whatever the weather — and no other rooftop in Edinburgh offers anything quite like it. Cold Town House recommends booking ahead to secure a spot on the newly revamped rooftop — especially if you’re planning to sip spritzes in the sunshine or dance your way through a DJ set. Walk‑ins are still welcome when space allows, and private bookings are available for celebrations. Cold Town House    4 Grassmarket, Edinburgh, EH1 2JU Reservations: reservations@coldtownhouse.co.uk Website: coldtownhouse.co.uk Instagram: @coldtownhouse

Ciccetta’s pops out on Bruntsfield Avenue like a burst of colour against Edinburgh stone. Butter-yellow walls, curling pink lettering, and a softly glowing interior promise something cheerful before you’ve even stepped inside. And inside, the promise is kept: peach-toned light warms the space, Italian posters line the walls, and stacks of branded takeaway cups sit ready behind the counter. It’s the kind of place that makes you pause and smile, even on a dull day. Opened in January 2026 by 22-year-old Becca Fuller, Ciccetta’s is the culmination of a young founder’s bold vision. Fuller, originally from Australia, first fell for gelato while working at a local gelateria before refining her craft at Gelato University in Bologna. Returning to the UK, she set out to create a shop where everything is churned fresh daily, flavours are carefully curated, and even the smallest details from the colour scheme to the social media presence reflect thoughtfulness and personality. Fuller works with a talented team, many of whom are women, giving the shop a vibrant, collaborative energy. The flavour menu is intentionally compact, rotating to balance classics with inventive combinations. Dark chocolate and fior di latte sit alongside creations like brown butter and wattleseed, a nod to Fuller’s Australian roots, and playful options such as passionfruit pavlova and tiramisu. On a weekday evening, my partner chose dark chocolate paired with a nutty, perfectly salted pistachio. I ended up with a scoop of pistachio myself, plus the passionfruit pavlova. The first bite made me grin not just because it was bright and tangy, but because it felt impossible to eat without savouring every spoonful. The gelato is thick and creamy yet silky smooth, bold in flavour without ever feeling gimmicky. Staff are happy to offer samples so you can explore before committing. Drinks are given equal attention. Espresso and coffee are taken seriously, making the affogato, a scoop of gelato drowned in hot espresso, an instant highlight. Hot chocolates arrive topped with homemade toasted marshmallows, perfect for indulgence. Everything is gluten free, a thoughtful touch that removes the usual cross-contamination worries for those with coeliac disease. Ciccetta’s isn’t just a gelateria; it’s a community project in miniature. Fuller documented the shop’s creation on TikTok, sharing everything from decorating to equipment arrivals, building a following even before opening. When the doors finally opened, locals were already invested, and Bruntsfield has embraced it enthusiastically. Queues often stretch out the door on weekends, and flavours sell out quickly. After just a few visits, Ciccetta’s has become a regular post-work stop for me. The space, the gelato, and the people, careful, inventive, welcoming, make it a place that quickly feels like part of the neighbourhood. Walking through that butter-yellow doorway, it’s easy to see why so many locals keep coming back. Follow Ciccetta’s on Instagram: @ciccettas Visit: 26 Bruntsfield Ave, Bruntsfield EH10 4EW

All day cafe This June, Edinburgh will welcome Cafe Calton , an all-day cafe on Calton Hill. With breathtaking views from Arthur’s Seat and the historic Old Town to the Firth of Forth, Cafe Calton will become a must-visit destination for locals and visitors. Whether it’s a peaceful morning coffee after a walk, a hearty breakfast with a view, a healthy takeaway option, or catching up with friends over small plates and a glass of wine as the sun sets, the 35-cover Cafe Calton offers something for every moment of the day. The carefully curated menu will highlight classic Scottish flavours alongside fresh, wholesome dishes to suit all tastes, including those leading an active lifestyle. A takeaway menu will also be available for visitors to unwind on the iconic hill. Set against the backdrop of Edinburgh’s skyline, Cafe Calton will also feature a stunning outdoor terrace for up to 40 guests and a bright, elegant interior that draws inspiration from the natural beauty and neoclassical architecture of its surroundings. Located within the grounds of Collective  and just steps from cultural landmarks like the National Monument and Nelson Monument, the venue is perfectly placed at the heart of Calton Hill’s rich heritage.    Speaking about the launch, Stefano Pieraccini, Managing Director of The Rocca Group, said: “Cafe Calton is about more than just food and drink - it’s about celebrating this city. We wanted to create a space where Edinburgh’s past and present come together, where the views are matched by the atmosphere, the service, and the menu. Whether you’re joining us after a walk or meeting friends for lunch or evening bites, we want you to feel part of something very special.” In addition to its food and drink offering, Cafe Calton will host a series of small-scale cultural events, including collaborations with neighbouring institutions like Collective. The venue will also offer private events and look to engage the local community through wellness initiatives such as running clubs and outdoor gatherings, embedding itself as a go-to spot on the hill. “We are so excited to welcome Cafe Calton to our special site in the City Observatory complex. As a contemporary art gallery, we bring new creative perspectives to the city of Edinburgh. This new addition brings another layer to the Collective experience - inviting visitors to not only engage with world-class art but also to gather, share and experience food and drink in an extraordinary setting.” Cafe Calton opens to the public in June 2025  Cafe Calton is the latest addition to Stefano Pieraccini’s restaurant portfolio, joining celebrated venues such as The Seafood Ristorante in St Andrews and The Broughton in Edinburgh’s New Town. As with all of Stefano’s ventures, consistency and community engagement will be central to the cafe’s ethos. Visitors can expect a strong focus on local sourcing, Scottish producers, and meaningful cultural partnerships. Cafe Calton will create 20 new jobs for the city with the new opening.  Cafe Calton 38 Calton Hill, Edinburgh EH7 5AA.

Bite’s interest goes beyond simply tasting and sipping on your behalf. Sometimes, as on a recent evening, we have the chance to explore where tasty ideas are hatched, and a new independent launch, The Cookbook Shop, situated on the lower section of Haddington Place, provides the opportunity to stoke some sweet and savoury dreams in this lavish repository of food & drink inspiration. Conceived by Martyn & Liz Bryson as a ‘community base’ as well as a prime resource for hospitality industry and home cooks alike, this charming basement is full of fresh ideas as well as classic techniques in every nook. There’s also a children’s corner to awaken imagination for the future. At every twist & turn I find items catching my interest, from very special editions of niche creative cookbooks/food theses to ‘best-of-the- classics ‘bibles’ and manuals to cherish lifelong. For the nerdier amongst our numbers, I note the surprisingly slim ‘ UK Crisp Packets 1970 - 2000 ’ . (Much as I love Nigella’s breezy editions which colonise all the big chains, it’s refreshing to see her marginalised to a secondary spot in favour of more exciting, contemporary & fun prospects here.) The spaces are enhanced from the central cash desk (do not fail to collect your loyalty card before you pass go - you will be back!), which does double duty as a not-your-usual-fare café (cardamom limeade or prickly pear sparkler, anyone?). In every room there are comfy reading/ sipping spots to take the weight off while you realise you can’t live without purchasing what you browse for more thorough investigation at home. After all, print books make far more decorative, useful & easily referenced furniture than audiobooks. They’re preparing a list of r egular events and workshops to attract a diverse clientèle of chefs, writers and food lovers to add to the community vibe which already at this early stage appears to be ‘baked in’. Meanwhile, someone’s been busy selecting special little trinkets (my eye alighted on adorable little fruit ceramic saucers & pastel de nata fridge magnets) along with uncommon pantry items and useful cards & bookmarks, since of course this makes the ideal stop for a lasting, memorable gift for just about anyone of any age. Clearly the emphasis is on independent voices & artistic talents. I find myself spending way too much time in the extensive cocktails section , when I should really be paying more attention to the mechanics of food photography … oh, no wait, look at these fungi and herbology beauties …. Attempting to stay focussed (difficult while enjoying the delicious book launch canapés brought in by Café Cùil, Skye ), I enquire of the helpful team for a lead as to what’s hottest right now, in the post-post-Ottolenghi era. They immediately home in on one I simply have to treat myself to - Ruby Tandoh’s ‘All Consuming’ - Why we eat the Way we eat Now . Not only does the author have her finger on the pulse but it’s very amusingly written so, having my card stamped towards a future discount, I sail off, my reading appetite satisfied by this visit … for now! @cookbookshopedin, www.the cookbookshop.co.uk - 19a Haddington Place, Leith Walk EH7 4AF Opening hours: Wednesday - Sunday 11am - 5.30p m

Once a humble outpost for beat officers, the Leith Walk Police Box has become one of the city’s most distinctive tiny landmarks — a pocket‑sized space with an outsized creative life. These iconic blue boxes were once scattered across Edinburgh as essential communication points for police on foot. Today, the Leith Walk box has been reimagined as a micro‑venue for makers, artists, and community projects. Its compact footprint invites ingenuity: pop‑up shops, exhibitions, tastings, workshops, and one‑day residencies all find a home within its bright blue walls. The box stands at the crossroads of old and new Leith — a reminder of the area’s roots and a symbol of its ongoing reinvention. Locals know it as a familiar marker on the Walk; visitors often stop to photograph it, curious about the life happening inside. The Leith Walk Police Box proves that meaningful things don’t need much space. All they need is a community willing to fill them with ideas. Leith Walk Police Box - Croall Place, Leith Walk, Edinburgh, EH7 4LT

What makes East Lothian such a special county for food and drink? East Lothian has an extraordinary geographic, fertile farmland, a stunning coastline and rolling heather- clad hills, all within a compact area. This diversity shapes what we grow, make, catch, brew, and bake. Add this to a strong sense of community and collaboration and you have a food and drink scene that is high quality but also deeply rooted in place What can readers expect to find in the book? What started out as a recipe book, soon developed into storytelling about the people of East Lothian and why they do what they do, tied to the landscape and traditions of the area Were there any stories you uncovered that particularly resonated with you? The common theme is the quiet determination shared by so many producers. People who have chosen a harder more thoughtful route. Whether this is farming regeneratively, building a business from scratch slowly or reviving traditional skills, there’s a clear sense of purpose and pride that runs through the county Any surprising facts about the area’s food and drink that others might not know of? What has surprised many is just how much is produced here and to such a high standard. East Lothian is also known as ‘Scotland’s bread basket’ or ‘Scotland’s food and drink county’ Are there any dishes/products unique to the region? Yes, but it is the interpretation that is unique. East Lothian Lamb, pork, potatoes, barley, and seafood are exceptional in their own right, but what makes them special is how the local producers and cooks work with them. Keeping things simple and letting the ingredients speak for themselves The photography is beautiful – what was it like working with Amanda Farnese-Heath and why were the visuals so important? Working with Amanda was such a joy. I have known her for many years and always admired her ability to create magic in her photoshoots. In my mind, the visuals are vital as the book needed to bring in the essence of the people we were photographing. We did not want anything over styled or curated as we wanted the essence of the people to shine through and tell their own unique story. Amanda’s photography helps tell that story instantly and emotionally Anything else you’d like to share? The book is a collaboration. From the openness and generosity of East Lothian businesses that helped build the book, the editor and photography, designer and illustrator to the East Lothian producers, makers, and supporters. We hope it encourages people to shop locally, eat seasonally and feel so proud of what is on their doorstep, and those further afield to plan a holiday to East Lothian to discover it, too Books can be purchased directly from www.landseahills.co.uk a nd various local stockists. If you would like to stock this bool please go to the website or follow @landseahills on Instagram Fiona Richmond is Head of Regional Food & Drink at Scotland Food & Drink Emma Bouget is Business Manager for Land, Sea and Hills.