Cate Devine finds that Finnieston’s former fine‑dining institution The Gannet has reinvented itself as Eleven Fifty Five, a warm, buzzing neighbourhood bistro where Irish roots, French classics and a new ease of service signal a bold and successful transformation. For an established fine-dining restaurant to address the challenges currently facing the hospitality sector by almost completely reinventing itself into a neighbourhood bistro-snug surely takes a hefty dollop of courage served with the steadying hand of self-belief. Such a daunting task seems to have worked well for chef-patron Peter McKenna and restaurant manager Kevin Dow of the former The Gannet in Glasgow’s Finnieston. The rather rarefied atmosphere of The Gannet, which closed on New Year’s Eve after 12 years of trading to re-open as bistro Eleven Fifty Five, has morphed - at least on the Friday evening we are there - into a busy, relaxed, haunt, with all 52 covers taken across the bistro’s various and beautiful new spaces. The main dining area is already lively when we arrive at 6.15pm and by the time we leave around 8.30pm the upstairs private dining room, whisky snug, back room and bar counter are fully booked. An upbeat if subtle soundtrack helps create a gentle buzz, and from where I am sitting I can see bar manager Adam creating non-stop house cocktails, with staff carefully carrying them aloft on trays. Maitre d’ Kevin Dow’s reception desk has gone, giving him room to circulate and network, which he does with characteristic aplomb. More surprises are apparent in the menu. I order the Braised Lamb main, only to discover that it is in fact an Irish stew in the most delicious contemporary iteration: a bowl of potato, carrot, turnip and the softest, tastiest cuts of lamb all braised in a swooningly unctuous 'lamby' sauce (maybe gravy is a more accurate description) topped with a couple of crispy breaded sweetbreads. This is a welcome celebration of indigenous flavours expertly presented by chef-director Peter McKenna, who was born and raised in the border town of Monaghan in the Republic of Ireland, and it is the star of the show for me. The Irish-French accent here is further emphasised by a Himalayan salt-aged Ribeye from Hannan Meats in County Down, given the most tender treatment - seared and crispy on the outside, meltingly pink inside - and simply presented with a deeply flavoursome winey Bordelaise sauce. A side of confit Pink Fir potatoes is a sturdy complement. I also liked the quiet re-introduction of classic French cuisine into chef Peter McKenna’s new menu - Roast Sardines on the bone come with a Café de Paris butter, there is a Beef Cheek Bourguignon main, a Leek Vinaigrette starter, a house cocktail called French 1155 - maybe because it’s sadly becoming quite rare. Other interesting new dishes included a chilled Celeriac Carpaccio starter of crunchy layered celery root in an aniseed-infused miso cream, topped with crisp and raw shallots. And a pretty-on-the-plate tartare of Beef Barrel Fillet, served with a caramelised bone marrow complete with dinky spoon for scooping onto sourdough crisps, is elegantly accomplished. Kevin Dow I can’t not mention the glazed house Japanese milk bread rolls, served hot from the oven with house butter on a wooden platter with rustic wooden knife - fluffy, light, sweet and with a salty soy crust - or the chilled glass of zesty Gusbourne Brut Reserve that together make for stimulating pre-starters. The fish of the day, served whole on the bone, is a John Dory served with wild garlic, green peppercorns and caper sauce, and a Mòr Atlantic Sea Trout from Loch Melfort with crab butter orzo, were some of the dishes I’d go back for. I may have written this review out of chronological order menu-wise but, in the spirit of this new neighbourhood bistro, I reckon you could walk in and order like this. Since my visit, Eleven Fifty Five has launched a t wo-course set menu offer at £25 from 5pm to 7.30pm Monday to Wednesday and 12-2.30pm or 5pm to 7.30pm on Thursday until Easter. An exercise in change and transformation that’s surely worthy of a James Joyce novel has taken place on the funky Finnieston strip. Bistro Eleven Fifty Five, 1155 Argyle Street, Glasgow G3 8TB - 0141-204 2081 bistroelevenfiftyfive.com Open Monday-Saturday from 5pm, Thursday-Saturday 12noon-2.30pm. Monday - Saturday From 5pm, Thursday - Saturday 12 noon - 2.30pm, Monday - Saturday From 5pm Thursday - Saturday 12 noon - 2.30pm Cate Devine is an award winning food journalist

Time for another nibble! On the Grapevine We hear that Mara on The Shore has been taken over by they folks at Nauticus and Dogstar! The rooftop bar at Cold Town House is having a glow up and a retractable glass roof will be put in place to keep the iconic castle views. Eleven Fifty Five the new restaurant from Peter McKenna and Kevin Dow has opened at 1155 Argyle Street. Duck & Waffle celebrates the return of Waffle Week! Two Edinburgh venues, McLarens on the Corner and Cold Town House , are offering Kids Eat Free menus for children up to 10 throughout early–mid April, with specific weekday availability, booking requirements, and a range of child‑friendly dishes. Where We Sipped & Savoured Locanda de Gusti - no review as it was a birthday part but the food was up to its normal high standards. Feast your eyes Dhoom in Dunfermline - has introduced a new Desi Eats menu Sabzi - Home-style Indian cooking on Ferry Road Uncle Tiger - Hong Kong bites at Bristo Place Diana Thompson investigates three wine lists Spring Issue We have finished distributing our Spring issue! Stockists here Spring Wine Deals Wine season is warming up: Great Grog Spring Wine Fair  — exclusive reader offers secured Matthew Jukes: Top 100 Australian Wines  — the celebrated tasting returns March 21st! - LAST CHANCE TO SNAG A DEAL Edinburgh Uncorked 2026 with Joe Wadsack  — back at the Assembly Rooms 👉 Tickets for all here Stay Connected Follow us on Instagram 👉 Insta    Visit Bite Magazine  — and if you enjoy what we do, tell someone. Got a tip, a whisper, a new opening? We love hearing from you.

Bodega, Lucky Yu, The Captain Darling and now Uncle Tiger : the Edinburgh‑based hospitality firm Òir Group has launched its fourth new restaurant on Bristo Place. When I pull up with Simone to taste the Hong Kong edition of a rotating suite of Asian‑inspired menus , I recognise the space as the former Forest Café, then Checkpoint. The student‑cum‑fringe energy still hums through the industrial, cavernous room where the music properly thumps. Scarlet mushroom‑shaped table lamps cast a low glow, while fever red seats and glossy Formica tables create a punchy urban identity. With Tiger's neon signs and steamy windows, we could be sitting on the set of Blade Runner . I order a Yuzu Negroni — Tanqueray gin, vermouth, bitters, vanilla, yuzu sake — and Simone chooses a Black Sesame Bee’s Knees with honey, spiced orange and citrus. Both are sublime, scalpel‑sharp liquid iterations. The menu is built around small plates and, for its debut six to eight weeks, takes its cues from Hong Kong. It’s a thrill to see that the kitchen will be led by Edinburgh chef Cameron Laidlaw , known for winning the Scottish, British and European Street Food Awards with his former street-food venture, Junk. commenting on the opening, Cameron Laidlaw said: “From Hong Kong to Japan and Singapore, expect punchy dishes that bring out the best in every ingredient, with a real focus on flavour and texture — sweet, salty, sour, soft and crunchy. “ We choose the Crab Bomb — a hot and sour broth with a creamy crab ball crowned with crispy onions; Roasted Hispi Cabbage drenched in bounteous miso‑butter sauce; Monkfish Char Siu ; a tray of Prawn Potstickers that are crispy, crunchy and well‑seasoned; and a Lamb Belly Bao the size of a tennis ball, packed with steaming juicy shredded meat. Portions are more generous than expected, making Uncle Tiger excellent value for money. Plates arrive in no particular order from the short‑order chef, each beautifully presented and highly photogenic. We’re full, but too impressed to skip dessert. The tennis‑ball bao returns, this time oozing with sweet, fruity rhubarb and custard, alongside a crispy pear pie reminiscent of McDonald’s apple pie — sugar‑crusted and served with cool coconut ice cream carrying a gentle ginger heat. What an addition to this corner of town. The afterparty vibe keeps prices keen and the music loud, but the food is top‑notch, and the Hong Kong menu demands a return visit. Related: Check our more Asian restaurant reviews Uncle Tiger - 3 Bristo Place, Edinburgh, EH1 1EY.  Open Wednesday to Saturday from 5pm - 10pm During the day, the restaurant’s front window will house a bao bun station, operating seven days a week, where customers can watch bao being made and steamed by hand for eat-in or takeaway - from 11am - late. Thanks to Simone Hilliard for photography

Waffle Week Monday 23 rd - Sunday 29 th March 2026 | International Waffle Day - March 25th Duck & Waffle Edinburgh marks International Waffle Day with a playful week-long menu that reimagines takeaway favourites as bold, indulgent waffle creations — from döner kebab riffs to over-the-top sweet treats. Running 23–29 March, Waffle Week brings big flavours, cheeky twists and plenty of fun to the capital. Duck & Waffle Edinburgh celebrates International Waffle Day with a week-long tribute to its eponymous culinary canvas, featuring original waffle creations and a whole lot of fun. This year’s  Waffle Week menu reimagines takeaway classics one waffle at a time, from kebab shop staples to fast-food favourites. The savoury lineup includes The Waffle Pizza , topped with ’nduja, ricotta, mozzarella and a drizzle of honey; The Döner Kebab , stacked with duck and chicken, pickled vegetables, crisp salad, garlic aioli and naga chili sauce; and ‘DWFC’ , Duck & Waffle’s playful take on fried chicken, featuring crispy jerk chicken thighs, spring onions, scotch bonnet buffalo sauce and BBQ pineapple salsa. The sweet selection features the Naughty Cookie , loaded with Nutella, toasted marshmallows, popping candy and ice cream; the Banana Fritter , served with maple syrup and vanilla ice cream; and the Oreo Cheesecake Waffle , layered with vanilla mascarpone, Oreo crumb and chocolate sauce. “Waffle Week is always one of the most exciting moments of the year at Duck & Waffle Edinburgh,” says Alex Winter, General Manager. “It’s our chance to get creative, celebrate bold flavours and bring something fun to the table. We can’t wait for guests to try our new 2026 creations inspired by kebab shop staples and fast-food favourites.” Waffle Week at Duck & Waffle Edinburgh runs from Monday 23rd March to Sunday 29th March 2026. International Waffle Day is celebrated globally on March 25th.  All dishes are available alongside the à la carte menu. Book here

Diana Thompson of Wine Events Scotland sits down with three wine personalities who are shaping and writing their lists. Their shared mission is to make wine feel approachable while curating selections that are both engaging and easy to navigate. These conversations explore how they build their lists, the bottles they hope you’ll discover, and their advice for finding your way through their selections. Diana brings you voices from Spry Wines , The Green Room , and Nomadic Wine Bars by Fìon —revealing a collective passion for curiosity, discovery, and wines that tell a story. How would you describe your wine list? Spry Wines (Eve Murphy, Supervisor) Our list is designed to encourage people to try something new while challenging preconceptions around grapes and styles they think they already know. We want guests to feel curious, not overwhelmed. The Green Room (Ghislain “Gigi” Aubertel, Co-owner & Director) It’s intentionally mixed up. You start on page one and finish on page fourteen. The idea is to encourage people to enjoy reading the list, explore it, and not get stuck choosing wine by price. Nomadic Wine Bars by Fìon (Miguel Crunia, Owner, Sommelier) Our lists are highly rotational. Each Nomadic Wine Bar runs under a different theme - a region, a grape, or a small group of producers. Wines are organised by style, so people know what to expect, even if they don’t recognise the names. Which wines would you most like guests to try? Spry Wines: Dzik by Dom Bliskowice, an orange Chardonnay blend from Poland, is a great example of the quality coming from independent Polish producers. For red, Espartal BP by Mendall - a Catalonian Grenache with deep berry fruit and farmyard funk - is challenging but incredibly rewarding. The Green Room: If we’re talking reds, Domaine Rimauresq from Provence or Erfenis from Wellington, South Africa. Both are expressive wines which work beautifully with food. Nomadic Wine Bars by Fìon: Boas Vides by Antonio Míguez, made from co-planted indigenous varieties in Ribeiro, revives the style of medieval wines once more prized than Bordeaux. Socaire by Primitivo Collantes is an unfortified Palomino aged in Fino cask - saline, textured and completely unique. How do you approach food pairing? Spry Wines: Dzik works wonderfully with crab and Jerusalem artichoke on a sourdough crumpet - seafood and orange wine is a great match, and the artichoke’s earthiness complements the wine’s tannins. Espartal BP is bold but shines with game, like our half partridge with medlar jus and dukkah-coated carrots. The Green Room: Both of my choices are perfect with roast lamb and herbs or a Daube de Bœuf Provençale. They’re classic, comforting pairings that allow the wines to show their true character. Nomadic Wine Bars by Fìon: Boas Vides pairs beautifully with venison, roasted beets and gremolata - the wine’s iron-like, earthy notes mirror the meat. Socaire is stunning with roasted celeriac and pan-fried cod, brought together with beurre blanc. What advice do you give diners choosing a wine? Spry Wines: Be open-minded. Natural wines don’t always behave as expected, so it helps to approach them without assumptions. Also, try a region you haven’t had before - some of our most exciting wines come from unexpected places. The Green Room: Please talk to us - after a few questions, I usually suggest a few wines - including one that’s completely different from what the guest normally drinks. Trying something new is always worthwhile. Nomadic Wine Bars by Fìon: Engage with us. Wine is food, not something to be intimidated by. Tell us what you like or how adventurous you’re feeling, and we’ll guide you. What else defines your wine list? Spry Wines: Sustainability is a major focus. We work closely especially with British growers to reduce our carbon footprint and also to create stronger connections between producers and guests. The Green Room: The list is always evolving. I attend as many tastings as possible, but the wines have to speak to me - if there’s no connection, I move on. Nomadic Wine Bars by Fìon: We avoid technical jargon and focus on people and provenance. Low-intervention wines, when done well, can be both expressive and precise. Together, these three wine lists show that curiosity, conversation and confidence are at the heart of Edinburgh’s most exciting wine experiences.  Enjoy tasting!

Sabzi is a genuinely unique Indian restaurant. Sitting on Ferry Road in a former Blockbuster Video, the family‑run spot began life as a COVID pop‑up — and the rest, as they say, is history. Acid‑bright rainbow colours and a bold, chubby font define the branding, which frontman Stevie Singh tells me was the result of a bit of bootstrap creativity in 2021. The family were twiddling their thumbs during lockdown, but Stevie’s dad had once owned The Far Pavilions restaurant and later a café at 162 Ferry Road. At the restaurant, he served Indian cuisine on linen tablecloths, but in the kitchen the staff were eating home‑cooked Punjabi curries — so that’s what the family decided to cook for the pop‑up. It worked. There were queues down the road for their mum’s home‑cooked food. The entrance — a seventies‑leaning shade of purple — opens into a bustling café‑style space with a Bollywood poster wall, a rack of colourful branded sweatshirts, and a small counter stacked with bottles of masala ketchup and jars of golden turmeric latte mix. We take our seats and look up at the wall where a cinema‑style lightbox lists the dishes. Four starters, three sides, five mains. The simplicity belies the difficulty of choosing; we want everything. Sabzi has recently shifted from a weekly to a monthly menu, which means with repeat visits you can eventually try it all. We start with Pineapple Puchka , their take on Pani Puri. We spoon chickpeas with pineapple and mint into the crisp shells, add chutney and tamarind water, and eat these flavour bombs whole. Next comes Mutton Malai , Crisp Chilli Paneer , and House Black Dahl  — all arriving quickly and all at once. The mutton (from MacDuff in Wishaw) has melded harmoniously with its sauce, each tasting of the other. Stevie explains that while many restaurants rely on base gravies and add protein to order, Sabzi cooks everything homestyle, one pot at a time, ready to serve. The food is as fresh and colourful as the branding. The paneer is generous and deeply satisfying — curd‑tight, cheesy, and coated in a fruity sauce with gentle heat. Mr Bite and I agree that Sabzi’s cooking is defined by warm, fresh flavours rather than fire. A garlic naan on the side helps mop up the creamy, simmered dahl, and I ask for a doggy bag to take the rest home; it’s just as good the next day. We’ve forgotten about dessert, but Stevie appears with complimentary Pani Puri filled with strawberry syrup, Nutella, and condensed milk . It’s a Neapolitan ice-cream flavour of explosion — playful, nostalgic, and unexpectedly delightful. A final touch of Mukhwaas  — sugar‑coated fennel seeds — sweetens and freshens after the meal. Sabzi isn’t licensed, but we enjoy seasoned lemonade and turmeric lattes from an extensive ‘softies’ menu including zero-alcohol beers. I also clock the breakfast offering, which looks phenomenal. And that name: Sabzi  simply means vegetables — or a vegetable dish — in Hindi and Punjabi, a homely word that speaks to everyday cooking and the food families make for themselves. We’re lucky to have a restaurant sharing that culture with such generosity — their strapline says it best: good food for good people . Related: More Indian Restaurant reviews here. Sabzi  - 162 Ferry Road, Edinburgh EH6 4NX - +44131 378 8361 Opening hours : Monday-Tuesday closed, Wednesday-Sunday 5pm-9pm Collection hours Wednesday-Thursday 5pm-9pm, Friday 12 noon-9pm, Saturday - Sunday 10 am- 9pm

One of Edinburgh’s most iconic rooftop bars is getting a major £500,000 makeover in time for the Easter weekend from Friday 3 rd April.   Since opening its doors in 2019, Cold Town House in the Grassmarket has established itself as one of the capital’s most popular rooftop bar experiences with a stunning backdrop of Edinburgh Castle.   A two-month construction project is now underway to transform and elevate the venue even further with a state-of-the-art retractable roof, new bar and terrace layout, as well as a showstopping design glow up.   The main architectural feature of the project will be a retractable transparent roof structure, allowing up to 100 guests to enjoy social gatherings with a castle view in all weathers.   The specially engineered structure will be UV-protected, providing natural daylight, whilst offering shelter from wind and rain.   The new rooftop bar at Cold Town House will also be the ultimate alfresco destination in the heart of the Grassmarket during the warmer spring and summer months.   Nic Wood, Director at Signature Group, which owns Cold Town House, said:   “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. “We’re so lucky to offer our guests the ultimate city-centre location with amazing views of Edinburgh Castle.  “With our new retractable roof in place, we will now be able to guarantee a fabulous time to get together with friends and family whatever the weather, come rain or shine.  “We’re now the only venue in the whole of Edinburgh to offer a rooftop bar experience quite like this, so we’re really excited to be unveiling our new look to new visitors and our regular local customers from Friday 3rd April.”   Cold Town House is supporting the local construction industry as part of its makeover project by using a number of local firms, including AJ Build and Management, CBrown Electrical Services, Outside Space Solutions and the Severino group.   The architects are iKAD Architects Ltd and the engineers are Kiloh Associate Ltd. The interior design project is being managed by Tibbats Interior Design.   Advance bookings are recommended to ensure guests are guaranteed a space in the new Cold Town House rooftop bar. Walk-ins are also welcomed on a first come, first served basis.     Cold Town House, 4 Grassmarket, Edinburgh, EH1 2JU

After exploring twelve diverse regions across India in a nine month culinary journey, chef Dhaneshwar Prasad , of multi award-winning Dhoom Indian Streatery & Bar in Dunfermline has unveiled his latest menu.   Named “Chef Prasad’s Desi Eats” , his 13th menu since launching Dhoom in 2018, the menu is an exploration of dishes that Prasad considers are some of the very best he's come across on his many travels.   “As the name suggests, this menu is the “very best of the best,” the result of a full nine months of travel, some 15,200 kilometres covered, which has resulted in twelve different regional menus, from Mumbai to Kolkata, the South of India to Chennai, being showcased. But rather than concentrate on one specific area of India, as we have done in the past, this time I decided to highlight my personal favourites from all over the Indian subcontinent,” said Prasad. “When I travel the streets of India, I'm looking for something different, something unique and authentic. It's all about bringing colour, flavour and a culinary sensation to our customers. They deserve the very best dishes that will delight them both visually, and in how they taste - it's what Dhoom is known for!”   Live from Wednesday, the 4th of March, the new ten course taster menu features new dishes from some of the most popular regions that Dhoom has previously explored. Kolkata is the inspiration for Veg Bhajia, crispy vegetable pakora, served as an appetiser which when Bite visits Prasad tells us is a really popular dish at weddings. Then it is over to Dheli for Paneer Tikka Makhanwala, Indian cottage cheese served with a velvety Makhani tomato based sauce; it's incredibly moreish and taste.   Mumbai, particularly on its beaches, is where you can enjoy Chowpatty Sev Puri Chaat; Dhoom’s version sees a tangy chaat made with crispy papdi, mint and tamarind sauce.   Other choices reference cities and regions with which Dhoom customers will be less familiar, such as the Rajasthani Classic, Lamb Laal Maans, a lamb curry which is slow cooked with onions, mathania chilli paste, garlic & spices. The largest area in India, Rajasthan is to the north west of the country.   Aloo Corn Chop, tasty potato and sweetcorn cutlets are from the Bengali region, whilst the Konkan Coast, part of India’s Western coastline, provides this menu’s fish curry choice, the Kokum curry, fish cooked in onion and tomato sauce flavoured with the famous sour and acidic kokum fruit of the region.   Discovering a new Dhoom taster menu gives a history lesson too, with Prasad informing diners that the Pesto Lamb Chapli Kebab is a dish first brought to India, specifically Lucknow in the north, by Afghan settlers, refugees and traders.   Prasad has made the dish healthier than its traditional counterpart, which usually sees the chapli fried. His version, of minced lamb mixed with basil, ginger, onion, and green chillies, is steamed, and then grilled.   Dating back to the days of the British Raj, the Robibarer Goat Mangshan Jhol is a very special goat curry, a comforting homestyle Sunday version from the Bengali region. With the goat meat sourced from Glasgow and marinated overnight for ultimate tenderness, it is then slow cooked with potatoes.   Finally, Prasad makes sure he pays tribute to his mother’s cooking, with the Dal Masoor , a dish of brown lentils tempered with onions, tomatoes, cumin and asofoetida, a pungent gum resin from the fennel family.   “There really is no limit to the tasty and delicious dishes that we can adapt here at Dhoom, as the whole of India is a culinary hotpot of flavours,” aid Prasad. “Whenever we launch a new menu, we are always really excited about it, and can't wait to get feedback on it from customers. My team and I present each menu with pride, it’s really important to us that we explain the heritage of every dish.”   Prasad explained that, in launching this latest menu, he had once again reached out to the local community, with representatives from many of the charitable associations and groups that he’s been supporting over the past few years, coming along as his special guests to try out “Desi Eats” before anybody else.   “It’s our pleasure to provide a preview of each new menu to these hard working people from across our community,” said Prasad.  “Their opinions really matter to me, as do the opinions of all our customers, regular and new. We never rest on our laurels.”   Dhoom’s seven course taster lunch costs £19.95, with its ten course taster dinner menu at £32.95.    To give an idea of the distances travelled by Prasad across India, since he started developing street food menus based on different regions, here are some mileage details:   Delhi to Chennai – ~1,657 kilometers Chennai to Kolkata – ~1,215 kilometers Kolkata to Mumbai – ~1,040 kilometers Mumbai to Chandigarh – ~1,673 kilometers Dhoom: 19-21 New Row, Dunfermline, KY12 7EA, Phone 01383 223340.

On the Grapevine Margarita Mile  continues with its citywide celebration running from 18 Feb–31 Mar . Dinner meets detective work with Six by Nico's latest themed dinner Sherlock Holmes Edinburgh chef Jun Au of Pomelo is set to star in primetime cooking programme Great British Menu New restaurant Clarets to open in St Andrews Where We Sipped & Savoured L ea visited Umi in Edinburgh's west end. Tracy Griffen wrote about Where a Leither Eats Mr & Mrs Bite had Sunday lunch t the newly refurbished The Beehive. Kirsty went to CrispyQ Mrs Bite finally visited Dogstar a nd visited The Bonham for Afternoon Cheese Diana went to Ghurka Cafe Spring Issue We start distributing our Spring issue from today. look out for the issues in these venues. Stockists here Spring Wine Deals Wine season is warming up: Great Grog Spring Wine Fair  — exclusive reader offers secured Matthew Jukes: Top 100 Australian Wines  — the celebrated tasting returns Edinburgh Uncorked 2026 with Joe Wadsack  — back at the Assembly Rooms 👉 Tickets for all here Stay Connected Follow us on Instagram 👉 Insta    Visit Bite Magazine  — and if you enjoy what we do, tell someone. Got a tip, a whisper, a new opening? We love hearing from you.

A kitchen cooking with intent and imagination, Dogstar turns discipline into creativity. Strict zero‑waste thinking and seasonality shapes the menu, but the experience is all generosity, precision and quiet brilliance. When Bite was a young pup back in the 2000s, there was a bar called Sirius  at Dock Place in Leith. Then, in Autumn 2025, a namesake — Dogstar   — arrived along the road at Portland Place. Dogstar , or Sirius , means “bright star”, and this collaboration between Michelin‑level chef James Murray  — part of the team that took Timberyard to its star — and Kyle Jamieson  and Michael Lynch  of Nauticus has created a gravitational pull to a space that was the Portland Bar pre-Covid. Collaborations minimise risk and make fiscal sense in a shaky hospitality sector. They can also inject new life into stale buildings. Both boxes have been ticked here, just as they have been at Brown’s , the revived engineering works at The Shore, and we hear there’s more on the horizon. Dogstar has received rave reviews from credible voices, so we had to wait a while to secure a reservation. When we finally made it along on a Friday night, we were seated at a tiled bar that instantly transported us to Jerez or San Sebastián. An Oyster Leaf Martini  decompressed us after respective battles with commuter traffic. Then came Radishes with Cod Roe  and Bread with Gruyère Custard  topped with caramelised onions. The radishes, orange from fermentation then pickling, delivered a bright piquancy that played beautifully against the creamy roe and sweet onions. It also alerted us to the fact that Dogstar’s menu turns on the foraged and natural larder, elevated with technique and a confident, culinary hand. We are sharing everything — there’s no deviation from small plates at Dogstar — so next come buttony Clams with Cider Butter , Brill with Sea Beets , and Alexanders , a coastal vegetable brightened with cedro lemon , that thick‑pulped cellulite-y citrus. The fish is robust, as are the vegetal flavours, all lifted by that perfume. Mussels with peppercorn sauce , cooked over coals, arrive with a charcoal edge that deepens their sweetness. If you’ve noticed fewer fish dishes on menus lately, rising costs have pushed many kitchens to scale back, so it’s good to see seafood here. And although our final bill for the night creeps over £100 each, individual dishes feel fairly priced. By this point we’re onto one of the many stars of the evening: the Ume‑Boosh  — Patrón Silver tequila, Ilegal mezcal, umeshu sake, salted plum, champagne agave. Opaque pink from the plum, pretty but with real kick. The purpose of this visit is to experience as much as possible (hence the bill), so we order two desserts. Rhubarb three ways with ice cream  is a joy pregnant with spring promise, kept light and bright. Madeleines , served fresh from the oven — hot, buttery, aromatic — are eaten greedily and washed down with syrupy sherry. There’s an ethical seam running through Dogstar, expressed in a menu that avoids waste and treats every available ingredient with purpose. That discipline unlocks creativity rather than constraint, pushing the kitchen to dishes that feel alive and intuitive and making Dogstar a guiding light in Scottish hospitality. Related: read about more Scottish new wave restaurants here Dogstar - 17 Portland Place, Edinburgh, Eh6 6LA  - t: + 441315632776 info@dogstarleith.com Opening hours: T hursday 5:30pm – 9.00pm, Friday – Sunday noon – 2.00pm & 5:30pm – 9.00pm

Tucked away in Edinburgh’s leafy West End, The Bonham  has a quietly genteel air at the best of times. But in the soft spring light of the afternoon — when the sun falls in dapples across the dining room and the only sound is the gentle pour of tea — it feels especially serene. The idea of Afternoon Cheese , rather than the more familiar sweet‑and‑savoury spread, had me immediately. I adore cheese, but it so often arrives at the end of a meal — cue the eternal quandary of dessert or cheese first — and by then I’m usually too full to do it justice. An afternoon devoted entirely to cheese feels like the most civilised solution imaginable. I recruited Simone for the day and we settled in. Knowing full well we’d be talking as much as eating, we shared one Afternoon Cheese between two — the perfect pace for a leisurely catch‑up and for the avoidance of food waste. You can add a glass of fizz, of course, but we opted for Earl Grey, deciding it was possibly the most versatile tea to complement all cheeses. Our white‑clothed table was set with a floral plate, a teacup, and neatly wrapped cutlery, all centred around a two‑tiered stand laden with cheeses and their accompaniments. The top tier featured five curated cheeses themed around the Six Nations: a soft Somerset Brie, a hard Welsh Cheddar, a bloomy Irish Coleeney, Scotland’s own Blue Murder, and a washed‑rind French Livarot — with Italy absent. Alongside came dinky scones, biscuits, quince, oatcakes, sweet red grapes and slices of red apple, plus a small dish of butter ready for spreading. We thoroughly enjoyed tasting, talking, and simply taking an afternoon to ourselves. Afternoon Cheese in this beautiful hotel — with its friendly staff and peaceful ambience — rivals a spa afternoon for a gourmet, and this savoury twist on the tradition feels like a quietly genius idea. I’d love to see what themes follow the Six Nations. The Bonham:  35 Drumsheugh Gardens, Edinburgh, EH3 7RN Afternoon Tea is £38 per person , with Champagne available for an additional £15 . Hours:  Served daily from 1pm–5pm

Gurkha Café brings the warmth and spice of the Himalayas to Cockburn Street, where rustic charm, generous hospitality and deeply flavoured Nepalese cooking – from street‑food sekwa to must‑order momos – make this long‑standing favourite well worth the pilgrimage. Gurkha Cafe on Cockburn Street has established an excellent reputation for its Nepalese food in the 15 years since opening, and we decide it is high time we pay a visit. Upon entering we are instantly transported to a rustic mountain eatery, with wooden beams and bright paper lanterns evoking the Himalayan home of the cuisine. The restaurant serves a mix on Nepalese and Indian dishes , though it is the former we are keen to try, particularly the Momos which have been highly recommended. We settle into a cosy corner and order Ghurka beers ...well, when in Nepal... Our server, manager Karki provides a warm welcome and is keen to share his knowledge and recommendations for Nepalese dishes, which is lucky as we don't know what we're doing. Poppadoms are eagerly consumed while decisions are made, and we both note how delicious the sauces are, with an extra depth of flavour compared to the usual tasteless chutney and raita, especially the veggie-packed zesty pickle. We start with the Chicken Sekwa, a street food from Nepal, which is spicy and succulent. Next, the famous Chicken Momos, much like gyoza but rich in spices, the soft, savoury delights are eagerly dunked in the rich tomato sauce, and I regret never having discovered them before. For mains, and on the excellent advice of Karki , we choose the Bhot Ko Chelu, tender pieces of lamb cooked with green chilli, garlic and spring onion, and the Poleko Bhale Kukhura, chicken marinated with Nepalese herbs and cooked in thick sauce. Nepalese curries are generally milder than neighbouring India's, and these are flavourful and aromatic, but the green chilli is hard to detect and we suspect Karki may have toned the food down for our western palates. We note that everything tastes healthier and somehow less greasy than our usual Indian curries. Our guide encourages us to try a side dish, Bhuteko Saag, which is fresh spinach leaf sautéd with cumin seed, chopped garlic and dried chilli, and adds an extra depth of flavour and freshness to the meaty curries. However, on one point we rebel against his advice and insist on an Apricot Naan, simply as it is a novelty to us, and we are very happy with the choice as it is similar to peshwari but with an added fruitiness and less cloyingly sweet. Everything is consumed and we apologise for the state of the table, but are assured by Karki "you wouldn't be enjoying it if you didn't make a mess". We finish with a Mango Kulfi, the perfect creamy palate cleanser that somehow there is always space for. For a taste of the Himalayas in Edinburgh city centre, Gurkha Cafe is highly recommended, just be sure to order the Momos. Related: Discover more indian restaurants Gurkha Care - 25/27 Cockburn Street, Edinburgh, EH1 1BP - 0131 225 2832 Sunday – Thursday : 12 – 10pm Friday - Saturday : 12 – 10:30am