TakeMe I’mFree

Your Independent, Local Guide toEating and Drinking in Edinburgh

April 2012Restaurant & Bar Reviews, Food,Wine, Beer, Cocktails, Whisky, Listings

www.bite-magazine.comWritten

bylocals!

Dinner for Two and a Bottle of House from Stac Polly andThe Whiski Room PLUS Win a Whisky Tasting for Ten PeopleWIN

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A s well as an extensivelist of wines, with

many sold by the glass,Le Di-Vin also servescheese, charcuterie & fishplatters, grilled snails,beef sandwich, croqueMonsieur and more.Monthly wine tastings andprivate area also available.

Food at

St Ann's Oratory9 Randolph PLace, Edinburgh.

0131 5381815 •www.ledivin.co.uk

Photo:

Simon

eHilliard.

5

WordsLeila ArfaMark EarlRachel EdwardsLea HarrisThe InsiderRichard IaconoPaula PhillipsStephanie TaylorSharon WilsonJames Wrobel

SubbingLeila Arfa

Front CoverThanks to Simone Hilliard.

Publisher/Editor I Sharon Wilson I 01383 616126 I M 07780 763613I contact@bite-magazine.com I www.bite-magazine.comDesign I Donna Earl I bite.design@mac.com© Bite Magazine 2011 – All items contained within this publication are copyright to Bite Publishing andcannot be taken or edited without the permission from the copyright holder.This magazine is printed on sustainable paper.

In this issue09 Review A Room In The Town10 Review The Spring Tasting Menu

At The Forth Floor13 Review The Inn At Kippen15 Cider Thistly Cross17 Dish Of The Month

From The Sheep Heid Inn18 Cocktails The Whiski Rooms19 Cocktails The Dome20 Wine This Month’s Tastings21 Wine Chocolate and Wine22 Ethical Eating

Scottish Organic Milk

23 Gourmet Girl Goes ToFalko Konditormeister

24 Off The Trolley Tea At 9425 Off The Trolley Cake Break26 The Insider The International

Language Of The World27 Healthy Eating With Real

Foods Food Allergies28 Edinburgh DivaWhat’s Hot This

Month29 Whiskipedia Bruichladdich, The

Laddie 10 Year Old30 What’s In SeasonWild Garlic31 Listings

Editor,The Ship, Limekilns

About BiteBite is an independent magazine that is distributed to about 250

bars, restaurants, delicatessens, cafés throughout Edinburgh. Ithas been published since 2003.

Our reviews and articles are written by passionate locals, who reallyknow their onions, wine, beer and cocktails.We receive no funding and revenue is generated primarily byadvertising but this in no way affects how we review restaurants. Ourreviewers, publisher excepted, have no involvement whatsoever withadvertising and their remit is always “write the truth as you find it”.We aim to provide a handy, informative, up-to-date and credible guideto the Edinburgh Eating and Drinking scene.Thanks for picking up Bite and have a great foodie month.� Bite x

Artisan Bread, Pastries and Cakes

BAKERYAndante352 MORNINGSIDE ROAD, EDINBURGH EH10 4QL T 0131 447 8473

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Exceptional Artisan Bread, Pastries and Cakes

7

Taste of Edinburgh returns to The Meadows on 6 –8 July 2012 for another year of unforgettable alfrescodining in the Scottish capital. Learn a few kitchensecrets from the best chefs, find fine wines paired withdelicious dishes, or spend the afternoon with a glass ofchampagne in the VIP Lounge. More info atwww.tasteofedinburgh.co.uk

Henrick’s Bar &Bistro has launched itsWine Society. Lastmonth saw attendeestaste a variety ofViognier and Pinot Noirwines and the favouriteswere picked to go onHenrick’s wine list. Thetheme of the April 2ndwine tasting will be‘Spain Uncovered’ andtapas will be included.Future evenings areplanned with regularappearances from wineproducers, aficionadosand distributors.www.henricksbar.com

Bites

Mimi’s Expands – the successful bakehouse in Leithhas increased its capacity to 90 covers. A new bakeryhas created a space for Michelle Phillips and herdaughter Gemma to bake more cakes and tray bakes.Mimi’s Bakehouse is now a fully licensed premise andwill be offering a selection of wines & beers fromaround the world. The option to add Champagne to theever popular ‘Awe Inspiring Afternoon Tea’ may well be acustomer favourite. 63 The Shore, Leith.www.mimisbakehouse.com

©Helen

Pugh

Photog

raph

y

88

Nick Nairn has teamed up with theMarine Conservation Society toproduce The Pocket Good Fish Guide.Funding came via the People’sPostcode Lottery and the aim is topromote the eating of sustainable fish.Nick has devised a number of recipesto encourage us to each fish such asColey. As well as the guide, there is aphone app and a dedicated website(www.pocketfishguide.co.uk).

The Mercat Bar & Restaurant inEdinburgh’s West End has recently undergonea £30,000 refurbishment and is throwing aparty to celebrate on Friday 20th April from5pm. There will be a complimentary glass ofbubbly on arrival, the chance to sample theMercat’s delicious dishes, and a DJ. 28 WestMaitland Street, www.mercatbar.com.

Bond No 9 andMeow Studios cometogether on Thursday April 5th topresent Boutique at Bond. The night willfeature individual designers, boutiques, alive fashion show, songstress lady Jayne,DJ Nick Yuill, a specially designedcocktail list and canapés! The night is inaid of the Dalziel hospice for cancer carethat is based at Strathclyde Hospital inMotherwell.

9

Although A Room in theTown and its sisterrestaurants are well

established names on theEdinburgh food scene, I'dsomehow never managed tomake my way into one. But on an early Springevening, I found myself in the Howe Streetlocation for dinner.

All seven starters were tempting, but mypartner in food began with baked soleFlorentine with Hollandaise (£5.95). The fishwas perfectly cooked, the sauce lovely, andhe promptly polished it off. I chose auberginestuffed portobello mushroom gratin withcreamy leeks (£5.50): a lovely, inventive dish,very different from the usual vegetarian fare,and very good especially with a touch ofseasoning added.

The vegetarian choices here do deserve aspecial mention. I'm a bit fussy about mymeat, and welcomed the choice ofinteresting sounding veggie options. Thatsaid, I chose for my main, the coriandermarinated chicken breast with rice, coconut,ginger and spring onion broth (£13.95):delicious, with a fresh, light taste. Ourwaitress recommended the halibut withShetland scallops, Parma ham, Stornowayblack pudding and vermouth cream (£18.95),and again my companion enthused that thefish was perfectly cooked, and the dishfaultless.

I saved room for ‘afters’, in theform of a massive slice ofdelicious banoffee pie (£5). Mycompanion ordered thechocolate and beetrootbrownie with beet syrup and

ice cream (£5) and having assured him hewouldn't notice the beetroot, I had to eat mywords (and most of his pudding) when itproved to be quite an overpowering flavour. I'vehad chocolate beetroot combos before andnever noticed the flavour, but in this it wasquite distinct and not altogether pleasant.Always one to see the bright side, though, mycompanion noted that the ice cream was good.

This is an accomplished, above par eaterywhere special attention is paid to details thatare often forgotten. Service was friendly andattentive, and baskets of delicious bread, awide range of original vegetarian options, avariety of reasonably priced dessert winesavailable by the glass, and the option ofbringing your own bottle (£3 corkage) areextra touches that make this place stand out,and guarantee a hearty recommendationfrom yours truly. (R. Edwards)

A Room in the Town– 18 Howe Street, Edinburgh– 0131 225 8204– www.aroomin.co.uk

Opening hoursOpen 7 days, noon-3 and 5.30-10.

Review: A Room In The TownSave room for it

10

In what seems like theblink of an eye, HarveyNichols is gearing up to

celebrate its first decade inEdinburgh. The Forth Floorbrasserie and restaurant, withspectacular skyline views andcontemporary design, havestayed atop many a‘destination’ dining guidesince 2002. The city’srestaurant scene has changedmarkedly, yet Executive Chef Stuart Muirremains at the helm, consistently andconfidently presenting the best of Scottish andBritish produce.

Gourmet Mamma and I went along to see thenewly refurbished restaurant, and as we werein celebratory mood, the Tasting Menu seemedonly right. A six course feast, it was a showcaseof the finest ingredients, oh-so elegantlypresented.

Dish one was North Sea mackerel with jamónIberico, almond cream, anchovies andpreserved lemon. The dish captured thoseclassic Spanish tapas flavours, the ultimateumami appetiser; pan-seared plump oilymackerel, salty anchovy, and a crispaccompaniment of Fino Sherry.

Squab pigeon breast cooked sous-vide in Shiraz(and matched with a juicy glass of the same) wasthe sophomore course, with beetroot and radish

depicting the wine’s ruby-huedcolour palette. The tender flesh wassoft as pâté; side-kicks of crunchymolasses-coated hazelnuts providedtextural contrast, fruity roasted pearadded sweetness and earthinesscame from puréed and baby beets.

The second fish course broughtNorth Atlantic halibut with pearlbarley and surf clam porridge, andcompressed cucumber. The fleshywhite fish was perfectly seasoned,

and the pearl barley provided nutty risotto-likeeating. On the side, a little roulade of roastedclams and mousseline was complemented byits sweetly-flavoured pancetta blanket.

Far from collapsing into food-coma territory,we eagerly anticipated the next meaty course.Slow-cooked Ayrshire pork belly with cognacsoaked prunes, black pudding and cocoa nibs.The succulent meat was encased in a sizeableparcel of crisp brik pastry But refinement is thismenu’s guiding mantra, from the perfectlyturned baby vegetables, the sprinkling ofaromatic cumin and caraway seeds, and freshbursts of micro herb flavour.

Next, dessert, or ‘Rock’ as it was billed, waslunar in its sparsity yet impressive in its technicalskill. Lumps of aerated milk and dark chocolate àla posh Aero bar, tonka bean ice cream, analmost literal interpretation of sponge cakeflavoured with almond and hazelnut, and

Review: The Forth Floor atHarvey Nichols Spring tasting

11spheres of an aromatic passion fruit coulis. If ithad been a ‘teaser’ ahead of a belter of anunctuous pud, perhaps it would have satisfieda bit more. Slightly frustrating, howevercheered up by a glass of golden Vin Santo.

The charming waiter wheeled the trolley overand cheerily furnished us with a small chunkof each of the seven offered cheeses. SoftBrie-styles led on to tangy goats’ and fierceblues. Honeycomb, crunchy music bread,home-made chutney and glass of port afittingly luxurious end to the dining event.

At £55 (£90pp with paired wines) this thetasting menu is in the realm of ‘specialoccasion’ dining, so I’d urge you to hastily

think up some (read: any) reason to grab awindow table at the Forth Floor, sit back andlet your tastebuds in for the ultimate treat.(L. Arfa)

Forth Floor RestaurantHarvey Nichols– 30-34 St Andrew Square,Edinburgh EH2 2AD– www.harveynichols.com/restaurants/forth-floor-edinburgh

Opening hoursLunch Mon-Fri: 12 noon-3pm &Sat-Sun: 12 noon-3:30pmDinner Tue-Sat: 6pm-10pm

Well-established and well-loved salon with a teamof friendly stylists who are passionate about hair.Specialists in hair-cutting, colour, extensions, make-up and wedding hair. Friendly, relaxed ambience.

37 Leith St Edinburgh EH1 3AT

0131 556 9999info@bebaboom.co.uk

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Teashop at The MeadowsA selection of beautiful cakes made on the premises

Food served: Mon–Sat 8.30am–5pm. Closed Sun.

Also offering: Vegetarian options (at least ¼ maincourses), Children's portions, Children's high chairs

94 Buccleuch Street, Edinburgh, EH8 9NH07771 138719

13

The Inn at Kippen is everything you wantfrom a country pub; real ales, finewines, good food and beautiful

surroundings. Gordon Wright has been at thehelm for a couple of years now and has beenbusy assembling a team of staff. His aim is toexceed customer expectations at what isessentially a roadside inn with rooms.

He has succeeded. We were welcomed withwarmth and hospitality and it just got better.We had a beautiful room with thick walls, allmod cons and plenty of space whichhowever, was quickly relegated as we headedfor the restaurant.

Mr Bite started with potted Tiree crab withtoast and salad (£6.50) and I went for thetwice-baked Parmesan soufflé (£7). Let’s putthe chef through his paces, I cackled, but ohhow the mighty fall! Both starters weresuperb. My soufflé was light and cheesy and

swimming in a decadent, rich, sauce. As asurreptitious finger scraped my plate I wasmet with a sidelong glance from Mr Bite. Hiscrab was likewise faultless. Fresh with adistinctive sea flavour and matched well witha pint of local brew, a fresh and hoppyHouston IPA.

For main courses Mr Bite chose sirloin steakwith roast tomatoes, mushrooms, hand-cutchips and a peppercorn sauce (£19). He ravedabout the sauce and eschewed his beloved HP.Believe me, there is no greater compliment.Said sauce was intense, fruity and full offlavour; the real deal. The steak was thick andjuicy, the chips the chunkiest ever; even themushroom was delicious. Meanwhile I was

Out Of Town: The Inn At KippenExceeds expectataions

14enjoying pan-fried sea bass with crushedpotatoes, a roast pepper and caper dressingand a tarragon béarnaise (£14). Perfectlycooked fish, lots of butter in the potatoes,fennel perfectly balanced on the tightrope ofsoft meets al dente. By now I am enquiring asto how long chef spent in France. But ZutAlors! He is an ex-brickie, John Molloy andformerly of La Vallée Blanche in Glasgow.

Puddings. The waitress recommends thechocolate fudge cake with vanilla ice-creamand mandarin marmalade syrup (£6) to MrBite with a knowing grin. I don’t get a look inbut I could tell it was more than a cut abovepedestrian. I had Bailey’s pannacotta withcoconut and dark chocolate mandarins and

an almond tuile (£6). It was a silky, quivering,firm bosom of lush, creamy delight; theScarlett Johannsen of puds!

To produce a meal where every componentof every course is consistently superbdeserves the fiercest praise. Suffice to saybreakfast lived up to The Inn at Kippen’s highstandards and I am looking forward to areturn visit as soon as possible. (S. Wilson)

The Inn at Kippen– Fore Road, Kippen, Stirlingshire FK8 3DT– 01786 870 500– info@theinnatkippen.co.uk– www.theinnatkippen.co.uk

15

It may be rapidly advancing middle agebut for the first time in my life I havebeen rendered apoplectic at the

behaviour of what I can only call a pettyjobsworth in a government department.

I was sitting in my kitchen ready to rattle offanother beer review, when word came overt’internet that a good friend had just been onthe receiving end of a right kicking from H.M.Revenue & Customs.

For the last four years Peter Stuart hasstruggled to kick start a Scottish ciderindustry. He has earned a reputation for ciderwhich is rich, flavoursome and distinctlyScottish. However it turns out that, accordingto the exciseman, that it isn’t cider after all,but made wine. A made wine is a catch-alllegal term for an alcoholic drink other thanbeer, wines, cider or spirits.

Although Thistly Cross ciders are notadulterated with the same nonsense thatpollutes the more commercial end of themarket it finds itself being filed among thealcopops, due to Peter's expert use of whiskycasks to ferment and age his ciders in. Sincethe use of barrels is not considered anintegral part of the cider making process andthe oak imparts both colour & flavour to thecider, it has been decided that it is a ‘cider-based drink’ despite the fact that cider hasbeen fermented, stored and transported inwooden casks for centuries. Of course theuse of whisky casks for beer has quickly gonefrom being a novelty to a cliché. If HMRC feelso inclined, they could use this as a landmark

ruling to wreak havoc among many ofScotland’s most renowned breweries.

The kicker, of course is that made wine isliable for a higher rate of duty, which meansthat Peter not only has the cost of relabeling& remarketing the cider (or whatever it is), butmust now raise prices of an already premiumproduct. If the decision is made to back-datethis duty rise, it would be no exaggeration tosay that it could cripple the business.

With a bit of luck, it might be that thisdecision can be reversed, but right now thefuture looks far from rosy.

Please show your support by buying a bottleor two of Thistly Cross cider. It’s pretty muchavailable throughout Edinburgh, despite thebest efforts of the men from the ministry.

James Wrobel is the proprietor ofCornelius Beer and Wine,18-20 Easter Road, and can becontacted on 0131 652 2405.

Cider:Thistly Cross Duty fools

Subscribeto Bite!Get our magazine delivered straight toyour door every month.

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TakeMe I’mFree

Your Independent, Local Guide toEating and Drinking in Edinburgh

April 2012Restaurant & Bar Reviews, Food,Wine, Beer, Cocktails, Whisky, Listings

www.bite-magazine.comWritten

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Dinner for Two and a Bottle of House from Stac Polly andThe Whiski Room PLUS Win a Whisky Tasting for Ten PeopleWIN

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Your Independent, Local Guide toEating and Drinking in Edinburgh

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The lovely people at Bruichladdich are offering onelucky Bite reader a FREE tasting of the Bruichladdichrange for TEN people to be held at The Whiski Rooms.

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17

Ingredients – Serves 2

Dish Of The Month:

From The Sheep Heid InnPan-fried sea bass with a vanilla crayfishbutter and roast beetroot and celeriac lasagne

Method

1 Place beetroot on a tray with a bed of salt,rosemary and thyme. Cover in foil androast in oven at 180c for about an hour.

2 Peel the celeriac and cut into slices ofabout 3mm, then blanch in boiling waterwith the lemons for about five minutesuntil just cooked.

3 Purée a quarter of the cooked celeriac in ablender with a knob of butter.

4 When beetroot is cooked, peel and cutinto slices of 3mm.

5 Layer celeriac, purée, parmesan andbeetroot in a buttered pie dish, top withmore parmesan and bake for about 10minutes until golden.

6 Scrape the seeds of the vanilla pod andmix with softened butter and the crayfish.

7 Salt the sea bass skin and pan fry skin sidedown until almost cooked all the waythrough.

8 Season with salt and pepper, take the panoff the heat and flip the fish over to finish.

Arrange the fish on the lasagne dish and topwith the crayfish butter.

This recipe is from Head Chef Richard Iacono

2 Beetroots1 Large celeriacThymeRosemaryButter2 Lemons - halved

2 Sea bass filletsCrayfish tails1 Vanilla podParmesanSalt & pepper

18

Is it a shop, is it a bar or is it abistro? Truth be told it’s allof these with each of its

separate rooms taking a differentrole. The bistro and the shop I'llleave to some other day. I washere to review the bar, inparticular, their signature whiskycocktails. So after a quick,longing look at the shop windowwe entered the bar...

The first thing that struck us wasthe understated and tasteful decor. A subtlecombination of purples, dark woods, copperhighlights, grey and burgundy leathers andsubdued lighting. Sitting at one of the tablesfor two next to the bar, D had a great view backout over Princes Street to the New Town.

First up for me was the Highlander (£6.95), oneof the most popular cocktails they serve and Icould see why. This is a perfect introduction towhisky cocktails for people who don't thinkthey like whisky. A long, refreshing blend ofGlenmorangie 10 year old, lemon juice, sugarsyrup and ginger ale, the whisky was there butnot overpowering and the combination ofsweet and sour worked well.

D went for a variation on her old favourite –the Whiski Martini! (£7.50). Filmmakers wouldhave us believe James Bond (Daniel Craig)invented the Vesper Martini. Well they couldequally make us believe the real James Bond(shurely Sean Connery) dreamed up this drink.A traditional looking martini, the real surprise

is the hit of smokiness on taking asip. A little dollop of Smokehead togo with the floral Botanist gin andthe slightly sweet Valt vodka – allmade in Scotland and not for thefaint of heart.

Our next two drinks were again aWhiski take on old classics: theBurnt Manhattan (£7.50) and theSnowy Margarita aka the Whiski Rita(£6.95). As a lover of Manhattans Iwas curious about the Burnt

Manhattan: no rye or even bourbon, justMonkey Shoulder, Smokehead, sweet and dryvermouth and cherry brandy. More of aMachattan then, but I shouldn't let my biasesimpair my judgement – this was a well madeand balanced drink with hints of smoke andbitter orange and just a slight lingeringsweetness. The Whiski Rita, with Snow Grousereplacing the tequila went down really wellwith D – a distinctly easy drinking sour withbarely a hint of whisky. Another great cocktailfor whisky virgins!

One last thought – I need to go back, even it'sjust to make a start on their fantastic selectionof whiskies. (M. Earl)

WHISKI Rooms & Shop– 4, 6 and 7 North Bank St, Edinburgh EH1 2LPBar & Bistro – 0131-225-7224info@whiskirooms.co.uk

Opening times7 Days from 11am-late

Cocktails: Whiski Rooms

19

TThe Dome, aformer bank HQwith its Ritzy

interior has an undeniable‘wow’ factor. The venuenow sits as the GrandDame amongst GeorgeStreet’s bars and clubs,and it’s hard to rememberback to a time before thearea was the bar andrestaurant hub it is today.

This particular assignmentwas all about thecocktails, so I took along ‘The Blonde’ as mywilling imbibing companion. We took a seatin the Grill Room under the stunning stainedglass cupola and set about selecting ourthirst-quenchers.

First up, we veered towards bubbly options,(both £9.50). For me, a girl who likes a goodgin-soaking, a French 75 was just the ticketto start. Created in Paris’ famed Harry’s NewYork Bar in 1915, this tart drink is a mix ofChampagne, gin, and lemon juice. Allegedlyso-called as the drink packs a punch akin tobeing shelled by a 75mm field gun. TheBlonde, approached her drink with elegantgusto. A variation on the classicChampagne cocktail, this was madewithCourvoisier and Grand Marnier. It wasan effervescent kind of drink, one youcould definitely get a taste for.

The bar filled up to a nicelevel with the after-workcrowd, but staff remainedattentive, and I developedquite a liking for the olde-worlde ‘ting’ of the littleservice bell. Next we wentfruity on our choices. Mewith a Gin Garden Martini(£8) and The Blonde with aRaspberry Caipirovska(£7.50). Hers, a ruby-rednumber with Stolichnaya,Chambord, lime andpounded raspberries was

juicy, packed with berry flavours andeminently drinkable.

My martini, fresh with Hendricks gin, applejuice, elderflower and cucumber was goodbut a dash of lime would have given extrazip. It was still a good drink, and a large sliceof cucumber provided the recommendedgarnish for a Hendricks-based cocktail.

If you are looking for a classic venue with aclassic list in opulent surroundings TheDome fits the bill. (L. Arfa)

The Dome– 14 George Street, Edinburgh EH2 2PF– www.thedomeedinburgh.com

Opening hoursBar – Monday to Saturday from 12 noonuntil late and 12.30pm on Sundays

Cocktails: The Dome

20

Henrick’s Wine SocietyUncovering Spain

Where: Henrick’s Bar & Bistro,3 Barclay Place

When: Monday 2nd AprilTime: 7.30pmPrice: £15 (6 Wines and Tapas)How to Book: 0131 229 2442.

Rose Murray Brown Master Classes –Fine French Classics Dinner

Where: The Peat Inn, St AndrewsWhen: Friday 20th AprilTime: 7.30pmPrice: £90 (4 courses, 8 wines)How to Book: www.rosemurraybrown.com

Wine UnEarthed – World of Wine

Where: The Scotsman HotelWhen: Saturday 21st AprilTime: 10.30am-4pmPrice: £85ppHow to Book: 01477 537072

www.wineunearthed.co.uk

Real Foods Organic Wine Evening‘The Spring Collection’

Where: Real Foods, 37 Broughton StWhen: Wednesday 25th AprilTime: 19:30–21:30Price: £7.50 6 organic wine and

nibbles plus goody bagHow to Book: Email ben@realfoods.co.uk

Wood Winters – Friday Wine Tasting– Cheesey Moments, Cheese & Wine

Where: 91 Newington RoadWhen: Sunday 29th AprilTime: 5pm-7pmPrice: £5 for 6 winesHow to Book: www.woodwinters.com

0131 667 2760,pop into the shop or email!

Great GrogWest Intermediate Level 2

Where: 161 Bonnington Road,Leith EH6 5BQ

When: Sunday 29th &Monday 30th April

Time: 11pm-4pmPrice: £160How to Book: 0131 555 0222

richard@greatgrog.co.ukwww.greatgrog.co.uk

Wine:April Tastings

21

Easter and the promise of anegg got me thinking abouttwo of my favourite things,

wine and chocolate and the bestpairings.

I remembered seeing Jilly Gooldenon ‘I’m a Celeb’ saying that wine and chocolatedid not match and I was crestfallen.Reassurance came however, from many asommelier and foodie friend who assured methat this was utter tosh and the pairing couldbe heavenly.

There are endless varietals and types ofchocolate so the matching requires a littlethought and common sense; a Sauvignon Blancand a snickers bar are not going to provide youwith a first class ‘gastro-experience’.

Think about quality and flavour of both thewine and the chocolate and do you want tocomplement or contrast? Coco of Bruntsfieldhas a superb range of handmade and organicchocolates which are perfect forexperimenting.

Dark Chocolate

This is my favourite type of chocolate but darkchocolate has a strong, bittersweet flavour soa robust red is the way to go. Châteauneuf-du-Pape is an Appellation d’Origine Contrôléeproducing wines from grapes like Grenacheand Cinsault. These grapes are intense and softso they won’t fight with the tannins in thechocolate. Mourvèdre, Syrah, Muscardin and

Vaccarèse grapes from Chateaneufhave smoke, chocolate and strongtannins which may complementyour chocolate or cancel outtannins and make the wine fruitier.

Milk Chocolate

Softer chocolate calls for a softer red so aMerlot or Pinot Noir should complementchocolate with less that 55% cocoa content. Ayoung ruby port with milk chocolate isconsidered to be a classic pairing. You can alsotry Whites here. If there are orange or floralnotes in your milk chocolate they willcomplement some dessert wines or a Muscat,these wines may also pick up on thecreaminess of the milk chocolate.

White Chocolate

Due to the higher fat content, this chocolatehas a buttery, creamy flavour thus a creamysherry will make a worthy companion. Light,sparkly wines like Prosecco are alsocomplementary and what about whitechocolate dipped strawberries withchampagne? Coco makes an Organic HandmadeWhite Chocolate with Rose & Bergamot;choose a dessert wine that reflects or marrieswith these flavours and you will have theperfect end to a summer garden party!

It’s not straightforward but apply somecommon sense and then experiment. If youdon’t get it exactly right at least you will havefun trying. (S. Wilson)

Wine: Chocolate and WineA few of my favourite things

22

In 2005, research was presented to the SoilAssociation's annual conference inNewcastle that showed organic milk has

higher levels of vitamin E, omega 3 essentialfatty acids and antioxidants.

The research was from the Danish Institute ofAgricultural Research, part of the University ofNewcastle. Organic milk was further found tobe 75% higher in beta carotene, which isconverted into Vitamin A in the body and twoto three times higher in certain antioxidants.

Taste as well as nutrition makes organic milk apreferable choice for some consumers. In herbook What To Eat, Joanna Blythman explainshow milk has changed dramatically over theyears. “Until the 1960’s our milk was slightlycreamy in colour and cream. Today, most ofthe milk we consume resembles watered-down whitewash and tastes as though it hashad a flavour bypass.”

The processing of milk includes pasteurisationand homogenisation. The former kills offbacteria whilst the latter processes the fatglobules in milk to distribute them evenlythroughout the bottle. That is why we don’thave the creamy top of yesteryear and it isthis fat that gives milk its flavour.

Saturated fat has had a bad press in recentdecades but this view is being increasinglychallenged. Many now argue that saturated fatand cholesterol are not inherently harmful.Moreover, whole milk is full of vitamins andminerals and is an excellent source of protein.

Concern about theenvironment and animalwelfare also makes organicmilk an attractive choice. Itis chemical free, the cowsdo not graze on pasturessprayed with syntheticchemical pesticides and itis GM free as they are notfed genetically modifiedcattle feed.

Conventional dairy farming has becomeincreasingly industrialized. Dairy farmers aresqueezed on price by the supermarkets and inorder to survive they have to reduce costs andthis has resulted in ‘cow-factories’ wherethere is limited or even no grazing.

Scottish Organic Milk is a marketing co-operative of local dairy farmers. On average,each farmer has between 80 and 150 cows.The cows graze on grass and clover and thenutritional and taste benefits are passed onthrough the milk to the consumer.

Organic milk costs a little more but if you areinterested in taste, your own and your family’shealth, the health of the cows, the local dairyfarmer and the environment, it’s a no-brainer.

Scottish organic milk is easily available andcan also be found in ice cream (Mackies,Cream O’ Galloway), cheese, butter andcream. (S. Wilson)

www.scottishorganicmilk.com

Ethical Eating: Organic Milk

23

Alittle trip downmemory lane...GourmetGirl is sitting in a

Standard Grade German class.The language is complex yetsomehow logical, and learningis rather unavoidable under theintense tutelage of our teacher,Frau Tough, who lived up to hermoniker. The best part of eachlesson was learning about the food. Deutschespezialitäten, a world of strudel andSchwarzwälder kirschtorte, all of which couldbe ordered from one’s local konditorei. Wepractise the art of ordering ‘kaffee undküchen’ and have a lovely old time in theimaginary cake shop.

Fast-forward, and we now have an authentickonditorei & bäkerei right in the heart ofBruntsfield, mere minutes from my oldschool. Falko Burkert, a fully qualifiedKonditor Meister (a certified master baker)arrived in the UK in the late 1990s with hopesof developing his career based on therigorous training he’d undertaken in Germany.Unfortunately, he found the baking culturehere to be rather lacking, relying heavily onartificial flavours, additives and time savers.

Instead he decided to do it his own way.Setting up a stall at the Edinburgh Farmers’Market, Falko tested the weekly demand forhis craft breads and cakes. A couple of yearsand a huge leap of faith later, Falko openedup a shop in Edinburgh, followed by one in

Gullane, East Lothian.

A visit to either theirweekly stall at the marketor one of the shops isguaranteed to see youwalking away with at least aloaf of bread (perhaps amischroggenbrot, the halfrye), or a few pretzels.Nothing can quite match

the chewy, savoury, just-salted flavour of afresh ‘brezel’.

As for cakes, if you think the French have gotthe monopoly on gorgeous creations, thinkagain. Falko’s tortes are old-school in the bestsense of the word. Elegant and nevergimmicky, the best example has to be themuch-maligned Schwarzwälder kirschtorte, orBlack Forest gâteau. Forget the dyed cherries,artificially ‘chocolate-looking’ sponge andsyrupy version of 1970s yore. Falko’s torte isflavourful with kirsch through the cream, thecherries have a wee bit of bite, and the wholething is miraculously light and infinitelyclassy. Team it up with an expertly-madekaffee and you’ve got yourself the bestGerman lesson going. Bis später! (L.Arfa)

Leila Arfa writes www.leilappetit.com

Falko Konditormeister– 185 Bruntsfield Place, Edinburgh EH10 4DGAlso at – 1 Stanley Road, Gullane,East Lothian EH31 2AD – www.falko.co.uk

Gourmet Girl Goes To:

Falko Konditormeister

24

Afternoon tea isnow virtuallysynonymous with

luxury. We think of smokedsalmon blinis rather thantinned fish sandwiches,cupcakes covered inmounds of buttercreamrather than a fruit loaf withbutter. Even pots of tea arefading in favour of glasses of champagne.Towering slices of cake, opulent surroundings,chandeliers and velvet are now de rigeur.

I'm not exactly complaining, but sometimes Ihanker for a place that does a real afternoontea. I mean the kind you find in a seasidetown on a beach holiday, with a chalkboardout front offering fish teas and home baking.The kind that is cosy and welcoming on arainy summer day, bright and airy when thesun shines, and always full of the smell ofhome baking. One such place that fits thatbill is Tea at 94.

I first visited for breakfast with two smallchildren. The menu is equally tiny but well-chosen: big people had bacon rolls (£1.65) andbeans on toast (£2.50) while the small, havingspotted the tray bakes (£1.50-3.50), could notbe deterred – even at 9am. The cakes werepronounced “yummy!”, and the same has tobe said for the more traditional breakfastitems. My beans on toast were particularlynoteworthy, largely due to the locallysourced, thick-sliced white Italian bread. The

children were aptly caredfor with fast service,highchairs, colouring paper,and pots of thick crayons.

I returned with a friend forafternoon tea. I had anappropriately sized wedge ofcoffee cake (£2): light andfluffy with a gorgeousbuttercream filling and

coffee icing. My friend chose the tea andbiscuits (£2.95): a pot of Earl Grey and threeassorted homemade cookies. All simple,unpretentious, and lovely. Owner MichelleDoull makes all cakes on site, except for thelocally sourced gluten-free options. Care forlocal sources is also shown in the drinks, withtea and coffee provided by the EdinburghCoffee and Tea Company.

Located just around the corner from theMeadows play park, it's perfect for nipping into warm up, while carrying on that holidayfeeling. And come the summer, Michelle willbe offering take-away picnics, perfect for alazy day in the park. No cocktails or canapésin sight, this lovely place is well worth a stop.(R. Edwards)

Tea at 94– 94 Buccleuch Street, Edinburgh EH8 9NH– 07771 138719

Opening hoursMon-Sat 8.30am-5pm

Off The Trolley:Tea at 94

25

In the April issue of Olivemagazine a survey reveals thatThe Great British Bake Off is the

TV Cookery show people wouldmost like to appear on.

Not surprising when you considerthe resurgence of baking over thepast few years. Everyone from TheHairy Bikers to Edinburgh’s very ownCake Ladies are rolling up theirsleeves in order to produceheavenly cupcakes or scrumptiousscones.

Last year The MS Society in Scotlandinstigated Cake Break to help sufferers inScotland. The face of the initiative is TVPresenter, Panto Star, and Forth One DJ, GrantStott who says the promotional leaflet hasbeen helping the charity to grow their tastiestfundraising event.

Grant said “I’m asking people across Scotlandto don their pinnies and get baking to beatMS on Friday, 4 May 2012 (or a date that suitsyou). Cake Break is a fun and simple way tosupport people affected by MS.

A close family friend has MS which is why I’masking you to don your pinny. Cake Break isthe MS Society’s tastiest fundraising eventthat raises money to support the 10,500people living with MS in Scotland.”

Grant explains that to take part in Cake Breakall you need to do is gather three everydayingredients – a sprinkle of family, friends orcolleagues, a selection of scrumptious cakesor scones and a cuppa. Then sit back and bebowled over by how quickly the plates emptyand the collection boxes fill.

Register for a Cake Break pack todaywhich has all the materials andinformation you need to run a simple,fun and tasty fundraising event.

Either sign up onlinewww.mssociety.org.uk/cakebreak,by phone 0845 481 1577. Please quoteBite when registering.

Off The Trolley:

Cake break – Friday, 4 May 2012Let’s get baking to help MS

26

This month I was going to introduceyou to Archestratus, a remarkablepoet/culinary philosopher who was

banging on about the importance of localityin food provenance as long ago as the 4thcentury BC. So, just ahead of the curve then…Unfortunately the hotel I’m staying in isasking for £15 a day for the privilege of usingtheir Wi-Fi and I’m not coughing up 15 quidfor 10 minutes worth of fact checking (okay,have it your way, copying ‘n’ pasting fromwikipedia).

Where am I? Here are a few clues. A bottle ofhouse wine can be found for £5.25. It’sdifficult to pay more than £5 in a taxi. It’simpossible to understand a word anyonesays. The ‘Caution Wet Floor’ sign is inSpanish – ‘Ciudad Piso Mujado’ (maybenicked from an Easy Jet departure loungeafter a European game). The food is really,really salty and the sausages always comesquare. Why Glasgow of course.

The hotel – just off Sauchiehall Street – exists,not unsurprisingly, in its own International‘corporate speak’ bubble. ‘Upgrade to anexecutive room and receive a complimentarybottle of water’. ‘In order to access our leisureclub please complete our pre-exercisequestionnaire’. ‘Type of cuisine: International’.‘Pets are accepted’. Accepted means: widelyencountered or recognised. Neither meaning, Ithink, is what they were after.

The menu, correctly, for it does not engenderconfidence, isn’t viewable online. It isdesigned ‘with variety in mind, you choosewhat and how much you want to eat’. Nowthere is an idea that might just catch on!

Fillet steak (of British origin) is wilfullyambiguous. ‘Thai style’ penang (sic) curry isdisrespectful. Penang is in Malaysia. The nowubiquitous ‘traditional’ beer battered fish ‘n’chips is surely wrong. Firstly, I’m hoping thechips aren’t battered and historically this dishis fairly new, surfacing in the nascent days ofGastropubs as a way of using up mis-pouredbeer. Chantenay carrots – a favourite,apparently, of the canned carrot market – areyours for £3.

A rudimentary breakfast is available ‘in thelobby’ – now there is a nice nod to Glasgow– from 4am… Later you can indulge in ‘aperfectly balanced full breakfast in therelaxing surroundings of blah, blah, blah’. Ortake out a mortgage on ‘our deliciousBreakfast in Bed’. Tea, Special K, juice,croissant, cold/or hot milk and yoghurt…yours for an eye watering £13.95.

The Insider:The InternationalLanguage Of The World

The menu, correctly, for it doesnot engender confidence, isn’tviewable online

27

45% of the UK population are estimated tohave food intolerance and 2% of UK adultsare diagnosed with a food allergy.

Allergies develop as a result of a complexprocess initiated by your immune system.Your body can sometimes mistakenlygenerate an antibody to any substance whichmeans that next time you come intocontact with it your bodytriggers an inappropriateimmune system response.

A food intolerance,unlike an allergy, is notthe result of a releaseof antibodies; it is moreof a hypersensitivity toa particular food orgroup of foods.

Food intolerance symptomsare slower to present and caninclude fatigue, bloating, irritablebowel, joint pains, rashes, nettle rash, eczema,migraine, arthritis and other chronicconditions.

Most people with food allergies orintolerances have to live with them bychanging their diet to avoid inflammatoryfoods. The most common food allergens aremilk, egg, peanut, tree nuts, fish, shellfish, soy,and wheat. Some of the more commonlyfound food intolerances are to wheat, gluten,lactose and alcohol. The symptoms ofCoeliac disease are triggered by the intake of

gluten but the condition is actually an auto-immune disease and should not be confusedgenerally as food intolerance.

Real Foods is often visited by sufferers offood allergies and particularly foodintolerances because they stock a widechoice of ‘free-from’ foods that allow a

varied and interesting diet. We all havetasty favourites and just because

we have, or develop intoleranceto a food, it does not make uslove it any less.

If you have food allergiesor intolerances take a lookat the website –www.realfoods.co.uk orvisit or call to find out more

about the wide range of free-from foods from

knowledgeable and friendly staff.

Other useful sites are:-www.foodallergy.orgwww.allergyuk.orgwww.coeliac.org.uk

Above all else, if you suspect you have foodintolerance, and especially a food allergy,seek medical advice first.

Real Food Shops– 37 Broughton Street, Edinburgh EH1 3JU– 0131 557 1911 and– 8 Brougham Street, Tollcross EH3 9JH– 0131 228 1201

Healthy Eating With Real Foods:Food Allergies

28

Soak up the atmosphere!Murrayfield is hosting Edinburgh Rugby vToulouse in the Heineken Cup knock-outquarter final on Saturday 7 April at 3pm. It’sbeen a while since a Scottish team has madethe knockout stages so a great atmosphere isguaranteed. Tickets available fromwww.scottshrugby.org

Stimulate your mindThe Edinburgh International Science Festival isback from 30 March to 15 April with an arrayof mind-blowing and thought provokingworkshops and events. Foodies might beparticularly interested in Sensory Diningwhich explores how senses affect yourtastebuds, eating on the Wild Side whichincludes a forage for edible wild foodsfollowed by a breakfast of wild delights andSuper foods: Science or Myth which exploreswhether super foods are just hype. Ticketsavailable from www.sciencefestival.co.uk

Get off the beaten track...And follow in royal footsteps with this lovelyevening at Edinburgh’s oldest watering hole,The Sheep Heid Inn. Enjoy a delicious twocourse meal, drink and game of skittles at thisfantastic inn which exudes charm andcharacter. This event is organised by BiteMagazine and co-hosted by the SundayBrunch Club. Give your Wednesday somewow factor on 25 April 7pm. Tickets availablefrom www.sundaybrunchclub.co.uk

Unleash your creativityThis month, I’ve come over all arty so if you’relooking to unleash your creative side thenlook no further than Kiss the Fish inStockbridge. Evening classes run fromMonday-Thursday with courses to suit allabilities including crochet, mosaics, knitting,sewing, découpage and much more. Find outmore at www.kissthefishstudios.com

Indulge your taste budsLose yourself in cake heaven at the sumptuousPrestonfield House Hotel. For decadence,deliciousness and sweet temptation at everyturn, Prestonfield is hard to beat. Its baroquestyle opulence sets the stage for a wonderfulafternoon of indulgence that's perfect forgirlie get togethers of every kind. If like me,you can resist anything except temptationbook an afternoon tea on 0131 225 7810.

More Edinburgh Diva atwww.edinburghdiva.com

Edinburgh Diva:

What’s Hot This MonthBite’s very own ‘Diva about town’ gives you her tips

29

“There was a time, now long gone, whendistilling was an uncomplicated affair. Anart, certainly, but not an enterprise wherecraft was subordinated to spin, andwhere concerns of “global consumerprofiling” and market research took pre-eminence over thoughts of land, seasonand harvest.” (www.bruichladdich.com)

This Hebridean distillery was built in thewest of Islay in 1881 by the HarveyBrothers. Coal to run the stills and barleywas transported by ‘The Glasgow Puffer’,a steamboat that facilitated suchshipments. The brothers built a state ofthe art Victorian distillery which todaystill has most of the original machinery.This machinery includes 6m stills, anarcane ‘Boby mill’ that crushes the barley,an open top mash tun which mixes itwith Islay water, washbacks made oftowering Douglas Fir and the oldestworking still in Scotland.

The distillery has had a chequered (you willhave to read the website) history but in 2001it was bought byMark Reynier of MurrayMcDavid is an independent company. Heraised only private equity eschewing globalinterest. The distillery is run by locals on theisland.

The Laddie is the flagship of a range of 10year olds. It is non-chill filtered and nocolouring is used.

Whiskipedia:Bruichladdich, The Laddie– 10 Year Old, Unpeated Islay Single Malt, 46%ABV

Tasting NotesColour: medium gold, dark honey.Nose: sweet rounded honey, a hint of lemon zest,ripe bananas and sweet golden melon.On the Palate: A bit spicier here, thinkgingerbread, sherry, raisins.Finish: smooth, round, long and lingering.Taste with: This is a very accessible whisky whichthink would be best paired with dessert. It couldhowever, straddle cheese and sweet things. Itried it with a dod of Lockerbie cheddar, keep itsimple no overpowering nose benders and Ireckon it would go great with a banoffie pie too.

Available from theWhisky Rooms Shop at £34.99.

WHISKI Rooms & Shop– 4, 6 and 7 North Bank Street,Edinburgh EH1 2LP– Bar & Bistro 0131 225 7224– Whisky Shop 0131 225 1532– info@whiskirooms.co.uk

30

Wild GarlicPesto2 large handfuls of wild garlic2oz nuts or seeds or a mix (walnutswork well, but any nut will do)2 oz hard dry cheese (Parmesan, hardgoat or ewe) finely grated7 fl oz oil (take your pick; I likeSummer Harvest rapeseed)Pinch salt and sugar

What else is in my basket?Lamb, wood pigeon, crab, sardines, forced rhubarb, kale,morels, spinach.

February saw my wedding anniversary andI was lucky enough to be whisked awayto Malta. The island and its people grew

on me and so did their amazing food. Golfball-sized strawberries were so sweet, juicy andpacked full of strawberriness; amazing wildthyme honey, fish and seafood that made myjaw drop. But best of all were the amount ofwild herbs growing in the hedgerows. Banks ofwild fennel, tussocks of thyme and pricklypears, it got me thinking to the wild food thatsoon would be sprouting up in our neck of thewoods. I remember last year, walking along theWater of Leith, the whiff of garlic, subtle with

pungent bouts as the wind carried the scent tomy quivering nose. I was overjoyed when Ispied this tasty treat. My car reeked with itspongy perfume for days! It’s not as strong asthe bulbs; the flavour is mild, almost sweet.Use it in place of the traditional stuff. It’sversatile, makes a good soup or sauce but I likeit in a pesto that can be used in so many ways– just use your imagination!

Lea writeshttp://OfftheEatenTrack.wordpress.comand is @BakersBunny on Twitter

What’s In Season: Wild Garlic Stinky stuff

Method1 Pick over the garlic, remove any tough stalks.

Give it a quick rinse and shake dry.2 There are two ways to make this pesto, rough ‘n’

rustic or fine ‘n’ fancy. Either coarsely chop thegarlic and nuts, mix in the cheese, sugar and salt.Add ¾ of the oil and stir.

3 Alternatively – blitz garlic, nuts and ¾ oil in afood processor then as above.

You can store in sterilised jar with a slick of theremaining oil on top or keep in a bowl topped withoil. Both must be kept in the fridge and when you useit, mix in the oil. Any leftover pesto, return to thefridge with more oil covering it.

Listings

31Restaurants

Bengali and Indian Dining

Ignite – Cuisine based on traditional recipesfrom Bangladesh and Northern India in asumptuous setting. Dining at Ignite is anexperience capable of rekindling your passionfor Indian food. Open 7 days for lunch anddinner. 272 Morrison Street, Haymarket– 0131 228 5666 – www.igniterestaurant.com

Lancers Brasserie – A sumptuous diningexperience in Stockbridge offering award-winning Indian cuisine. Three dining rooms,Lancers Mess, The Regiment Club & TheOfficers Club, can cater for every desireddining experience from an intimate dinner fortwo, through to private dining and up to largeparties. Try the Chef's Selection from the A Lacarte menu (£18.95) and the vegetarian andnon-vegetarian Thali (£22.95) and (£17.95)respectively. Open for lunch and dinner.5 Hamilton Place, Stockbridge, EdinburghEH3 5BA. Tel: 0131 332 3444 & 0131 332 9559.www.lancersbrasserie.co.uk

Bistros and Brasseries

Bijou – A local eatery for breakfast, lunch &dinner, or maybe just a cheeky glass of wine.An ever changing menu, available in 3 differentsizes, Private Dining available. Recently undernew management and fresh after a makeover.BYOB. Free wifi. 2 Restalrig Road Edinburgh,EH6 8BN – 0131 538 0664.www.bijoubistro.co.uk

Bisque – Casual gourmet dining using locallysourced food, served in a relaxed andcontemporary setting. The bright, airybrasserie and sunny garden terrace are perfectfor breakfast, brunch, lunch and dinner, not tomention a glass of wine from the well thoughtout list. Open all day, every day.69 Bruntsfield Place, Edinburgh, EH10 4HHReservations: 0131 622 8163Online reservations:www.bisquebar.com/contactwww.twitter.com/bisquebrasseriewww.facebook.com/bisquebrasserie

Bread Street Brasserie – Offers style andcomfort, a variety of dishes made with localproduce and daily specials. The Grill menuoffers local beef and Scottish seafood. Servinginternational cuisine with a Scottish focus, therestaurant is the perfect setting in which torelax and enjoy your surroundings. Breakfast:7am-10am, (11am on weekends), lunch: 12pm-2pm, 7 days, pre-theatre from 5pm-7pm,dinner: 5pm-10pm. The Point Hotel Edinburgh,34 Bread Street , Edinburgh EH3 9AF –0131 221 5555 www.pointhoteledinburgh.co.uk

Elbow – Eat ... the freshest produce fromcakes to steaks. Drink ... grape to grain andeverything in-between. Enjoy ... the littlethings that count. Open for breakfast at 11am.Live music is now every Friday. Pub Quiz everyTuesday. Open mic every Sunday. Upstairsspace available for free hire.133-135 East Claremont Street, Edinburgh –0131 556 5662 – www.elbowedinburgh.co.uk

Listings

32Californian

Calistoga Central & Sideways Wines –Current Holders of ‘Speciality Restaurant of theYear’ at Scottish Restaurant Awards. Edinburgh’soriginal and only Californian restaurant. Ourunique fresh foodis prepared by our greatkitchen team who are inspired by the flavoursof California. Wine List of over 100 Californianwines at only £5 above shop prices. Try us orbook one of of unique Wine, Whisky or BeerTastings Dinners. Private Dining.70 Rose St. Lane North, Edinburgh EH2 3DX– 0131 225 1233 – www.calistoga.co.uk

Fish and Seafood

The Ship on The Shore – SeafoodRestaurant and Bar. Sustainable Scottishseafood served with simplicity and stylecomplemented by a carefully chosen andextensive wine and champagne list. Try thefruits de mer for two or the oysters, both withchampagne. The Ship also serves lobster,smoked salmon, mussels, crab, monkfish, bassand much more. Seasonal specialities includegame and meat dishes. Outside seating. Foodserved Mon-Sun noon-10pm.24-26 The Shore – 0131 555 0409.

French

La Garrigue – Regional French Cuisine andTerroir Wines from the Languedoc/ Roussillon.A restaurant where “Chef/ proprietor JeanMichel Gauffre brings warm Languedoc to yourplate” (Pete Irvine in Scotland The Best). Thisrestaurant is simple and stylish with the

relaxed ambience of a French bistro and it is afirm favourite with locals and tourists alike.Winner of the Good Food Guide Readers’Restaurant of the Year 2010 (Scotland). AlsoGordon Ramsay's Best French Restaurant 2010.Open 7 days for lunch and dinner.31 Jeffrey Street – 0131 557 303214 Eyre Place – 0131 558 1608 and88 Commercial Street, Leith – 0131 553 5933– www.lagarrigue.co.uk

La P’tite Folie – Informal, bustling bistrowith mixed clientèle. Favourites includemoules frites, steak frites, beef bourguignon,duck, etc. Extensive wine list. 2 course lunch£9.50, noon-3pm. Dinner a la carte 6-11pm.Closed Sundays. Large groups catered for, setdinner available.9 Randolph Place – 0131 225 867861 Frederick Street – 0131 225 7983

Indian

Britannia Spice – This award-winning gemof the Edinburgh dining scene is often referredto as the best Indian restaurant in the Capital.In fact it won the ‘Best in Britain’ Award threeyears running! The menu is vast – Indian,Bangladeshi, Nepali, Thai dishes are served andthe prices are reasonable. Convenientlylocated in Leith near the Royal Yacht Britannia,Ocean Terminal shopping centre and theScottish Executive, Britannia Spice is served byfrequent buses from the City centre. OpenMon-Sat 12 noon-2pm; 5pm-11.45pm,Sun 5pm-11.45pm150 Commercial Street, Ocean Drive, Leith,EH6 6LB – 0131 555 2255– www.britanniaspice.co.uk

Listings

33Mexican

Los Cardos – Fresh Mex Burritos, Quesadillasand Tacos made-to-order with choice of grilledmarinated chicken, steak, haggis, and slow-cooked pork. Vegetarian and vegan options alsoavailable. Fresh made guacamole and choice offive salsas ranging from Mild to Extra-Hot.281 Leith Walk – 0131 555 6619– www.loscardos.co.uk

Scottish

The Dome – Located in the city centre, TheDome is situated on the site of the OldPhysician’s Hall designed and built in 1775 byJames Craig, the celebrated planner ofEdinburgh’s New Town. After majorrefurbishment, this listed building became TheDome which opened in 1996. The Dome houses2 restaurants, namely The Grill Room & TheClub Room. A La Carte Lunch & Dinner Menusare offered in both restaurants. The Domefavourites include The Dome Club Sandwichand The Dome Burger. Local Scottish produceis used wherever possible. The menus arecreated to include a flavour of Scotland andEurope. The Grill Room is open seven days from12 noon until Late. The Club Room is openMonday, Tuesday and Wednesday from 10 amuntil 5 pm: Thursday, Friday and Saturday from10 am until Late. The Club Room is closed onSundays. 14 George Street, Edinburgh EH2 2PF.Reservations – 0131 624 8624.www.thedomeedinburgh.com

The Forth Floor Restaurant, Bar &Brasserie – The best in contemporary eatingand drinking & un-paralleled views from the

Castle to the Firth of Forth. Executive ChefStuart Muir uses fresh seasonal Scottishproduce to create food of the finest quality bymatching modern flavours with classicaltechniques. Fresh, sustainable seafood availablefrom the Seafood Bar whilst the Brasserie offersround the clock eating. Brasserie: Mon-Sat10am-10pm, Sun 11am-5pm; Restaurant: lunch –Mon-Fri 12 noon-3pm, Sat & Sun 12 noon-3.30pm, dinner, Tues-Sat 6pm-10pm.forthfloor.reservations@harveyhichols.comBook on line at www.harveynichols.com– 30-34 St Andrew Square, Edinburgh,EH2 2AD – 0131 524 8350

A Room In The Town, A Room InThe West End, A Room In Leith– A trio of well-loved Scottish bistros. Theemphasis is on quality, fresh, affordable Scottishproduce served in a relaxed and friendlyatmosphere. All are fully licensed with BYOBoption also. Leith has a stunning waterside settingand incorporates the bar 'Teuchters'. TheWestEnd branch also has a Teuchters and like TheTown is within easy walking distance of Princes St.18 Howe St – 0131 225 8204, The West End,26 William St – 0131 226 1036, Leith, 1c DockPlace – 0131 554 7427 – www.aroomin.co.uk

Stac Polly – Stac Polly is one of Edinburgh'soriginal restaurants for authentic Scottish foodand atmosphere; now in its 23rd year. Stonewalls combine with flickering candles, crisplinen and twinkling glasses to give a trulyScottish experience. Expect a menu of excitinginterpretations of modern and traditionalcuisine using locally sourced produce. We havea fantastic selection of Scottish beers and afine array of single malt whiskies at both Dublin

Listings

34Street and St Marys Street Bistro. Private diningrooms at Dublin Street and St Mary's StreetBistro. Open 7 days.New menus online – www.stacpolly.com29-33 Dublin St – 0131 556 223138 St Mary’s St – 0131 557 5754

The Whiski Rooms – Glamorous new sistervenue to the award winning WHISKI on theRoyal Mile. With iconic views over the Moundto Edinburgh, it’s an all day diningbistro/restaurant serving fresh Scottish foodand cakes. Stocking an impressive range ofpremium spirits, wines and Scottish beers,ciders and over 300 whiskies. Beside the bar is aspecialist whisky shop where you can buy thebar’s range and more. Daily whisky tastings.–Whiski Bar & Restaurant, 119 High Street,Edinburgh, EH1 1SG, 0131 556 3095. WhiskiRooms Bar & Bistro, 4-7 North Bank Street,Edinburgh, EH1 2LP, 0131 225 7224,bar@whiskirooms.co.ukWhiski Rooms Shop, 0131 225 1532,shop@whiskirooms.comwww.whiskishop.com

Spanish

Iggs and Barioja – Est. 1989, Iggs nowspecialises in seafood. Lunch 2 courses £12.50,pre-theatre available and dinner à la carte.Barioja is a multiple award-winning restaurantserving paella and tapas. Great for parties. Alloverseen by the ever charismatic Iggy.15/19 Jeffrey St – 0131 557 8184 (restaurant)0131 557 3622 (bar).

Tex Mex

Tex Mex – Donald Mavor, head chef andproprietor brings the heart of Mexico to yourtable, emphasising traditional Mexican foodwith an authentic menu. Try the flaming fajitasand the potent Margaritas ‘the best in town’.Good fun, tasty food and very affordable.64 Thistle Street – 0131 260 9699– www.texmex2.com

Bars and Bar Food

Advocate – Traditional Scottish Ale Houseoffering an extensive range of freshly preparedfood at great value everyday.7 Hunter Square, Edinburgh.

Albanach – Serving the best in Scottishcuisine daily in both the restaurant and bar.Over 250 Malt Whiskies on offer alongside anextensive wine and ale list.197 High Street, Edinburgh.

Boda Bar – A bohemian, cheeky, wee boozerwith a subtle Swedish twist. It is a cosy bar witha strike of craziness. If you are unlucky you canget to hear Abba more than once per night. Butsince we love Spotify – you can always ask ifyou have any special requests. Since the ownerslove their wine, they have decided to have nicewines at a good price so – try out the wine list.You can also try Idun's a new Elderflower Cideror maybe an OP Andersson Aquavit (only youhave to sing before you drink it). Or what aboutour Craft Guerilla nights – every last

Listings

35Wednesday of the month. Check web for fullevent details. Open Mon-Fri 2pm-1am, Satnoon-1am, Sun 1pm-midnight. 229 Leith Walk –0131 553 5900– www.bodabar.com Free Wifi.

The Canons’ Gait – A Real Ale/Gastro pubin Edinburgh’s Old Town offering a selection ofAles from Scottish micro breweries. This bar hasgained a reputation for it’s impressive bar food.The menu includes traditional dishes such asCrombies sausage and mash, fish ‘n’ chips,haggis etc, more ambitious daily specials andoutstanding desserts. All offer superb value formoney and always with the emphasis on homemade and seasonal produce. There is also alarge Cellar Bar available for free hire, bookearly to avoid disappointment! Food served:Mon-Sat noon-8pm. 232 Canongate, HighStreet, Edinburgh, EH3 8DQ – 0131 556 4481– canonsgait@dmstewart.com– www.canonsgait.com

The Compass Bar – Warm welcomes, a cosyenvironment and excellent service makesCompass the well established bar andrestaurant it is. Serving great food, all locallysourced and fresh, daily – changing menus. Allday breakfast menu on Saturday & Sunday.Wide selection of beers, real ales and qualitywines available. Food served 10am-10pm daily.44 Queen Charlotte Street Edinburgh, EH67EX – 0131 554 1979.

Cameo – Food served daily, 2 for 9.99 dealMon-Thurs. All live sport shown and anextensive range of continental lagers on offer.23 Commercial Street, Edinburgh.

The Earl of Marchmont – The Earl abustling, community-based hub has acontemporary interior with generous outsideseating and beautiful lighting. On offer is anextensive all day menu served by a welcomingservice from all the staff. Enjoy chilled Sundayafternoons or a night out with friends andfamily. Visit www.renroc.co.uk and follow linkfor the Earl. 22 Marchmont Crescent, Edinburgh– 0131 662 1877.

Hampton Hotel – Extensive menu ofScottish classic and modern favourites served12-3 5-9pm daily. Dine in the restaurant or barand enjoy a 2 for 9.99 deal midweek.14 Corstorphine Road, Edinburgh.

Joseph Pearce – A large airy bar at the topof Leith Walk. You can eat from 11am-9pm daily.The menu changes seasonally, but alwaysinclude meatballs! Daytime we are more like acafe with a popular kidscorner for all ‘lattemothers’. Free WiFi. Night-time busy bar with arelaxed, cool, friendly crowd. Check out webfor all our crazy events www.bodabar.comOpen Sun-Thu 11am-12pm and Fri-Sat 11am-1am.23 Elm Row – 0131 556 4140.

Merlin Roadhouse – Recently refurbishedand with an extensive menu and verycompetitive prices the Merlin is a must visit foranyone on the southside of Edinburgh.168 Morningside Road, Edinburgh.

Nobles – With this cafe bar and venue, thePhoenix has risen from the flames. Sincereopening over a year ago this classic Victoriana

Listings

36bar has very quickly established a topreputation as a classy watering hole, fine eateryand live music hub and continues to charmcritics and customers alike. Nobles has a warm,inviting and contemporary feel whistmaintaining it's traditional, bold wood and stainglass heritage. The menu is locally sourced andexpertly prepared to an exceptionally highstandard. Music also plays a large part in theday to day life of Nobles so expect to see topdrawer, original live music from Tuesdaythrough to Sunday following food service. Realales, a fantastic wine list, high speed wi-fi, freshFairtradeTM coffee plus various organic looseleaf teas complete the experience. Openingtimes 12pm-1am Monday to Friday & 11am-1amSaturday & Sunday. Children & Dry wellbehaved dogs are welcome. 44a ConstitutionStreet, Leith, Edinburgh EH6 6RS– 0131 629 7215 – www.noblesbarleith.co.uk

Roseleaf Bar Café – A cosy wee bar cafe inthe heart ‘o’ Leith serving fresh juices, real ales,homemade ginger beer, cracking coffee, looseleaf teas & “Pot-Tails!”... cocktails in teapots! Allserved up in Grannies finest bone china.Wholesome brunchies, lunchies, din-dins &munchies served from 10 till 10 everyday withdaily changing specials including Sunday roasts& home baked bread and cakes all made withluv! All locally sourced, free range & organicwhere possible cause it tastes really, reallygood! Free WIFI, wheelchair & child friendly.Open from 10am-1am everyday. For bookingscall 0131 476 5268 or email info@roseleaf.co.uk23-24 Sandport Place, Leith– www.roseleaf.co.uk

The Salisbury Arms – In the shadow of themajestic Arthur's Seat and opposite theCommonwealth pool. A beautifully refurbishedcountry-style pub in the city, log fires, leathercouches and a stunning restaurant area. Servingquality home cooked food with an interestingwine list and cask ales. 58 Dalkeith Rd,Edinburgh, EH16 5AD – 0131 667 4518www.thesalisburyarmsedinburgh.co.uk

Sofi’s – is a chic, hip, upbeat and popular littlebar with many events, e.g Champagne Sundayswhere champagne is offered at great prices,film nights every Monday, Knitting on Tuesdaysand lots more. Our lighter snacks are perfectwith one of our many wines and we also have agreat new cocktail menu both virgin andalcoholic. Mon-Fri 2pm-1am, Sat noon-1am andSun 1pm-midnight.65 Henderson Street – 0131 555 7019– www.bodabar.com. Free WiFi.

Starbank – Traditional Ale House with 8 dailycask ales pouring, great range of homecookedfood served with daily specials to ensure younever tire of eating at the Starbank. 64Laverockbank Road, Edinburgh.

The Street – Lively night-time hot spot withan eclectic back bar, plus light bites served untilmidnight Sunday to Thursday and classic pubgrub served until 9pm daily, until midnight onweekends. Check out ‘orange Wendy’sWednesday Pub Quiz’. DJ’s every Thurs, Fri &Sat. Open everyday from midday until 1am.2 Picardy Place, EH1 3JT– 0131 556 4272 – www.thestreetbar.co.uk

Listings

Victoria – If Scandinavian style equalsminimalistic Victoria doesn’t fit. It is colourful,radiant and full of life. The crowd is a cool,friendly and open-minded and there are a lotsof events e.g. singles nights, Eurovision party,Come Dine with Me and what ever else thatpops up in our silly minds. We serve a lot ofdifferent drinks: Beers from 30 differentcountries and 12 different gins. Open: Mon-Fri2pm-1am, Sat noon-1am; Sun 1pm-midnight. Nowalso children licensed from opening til 5pm.265 Leith Walk – 0131 555 1638. Free WiFi– www.bodabar.com

White Hart – Selection of Scottish favouritesserved daily in the surroundings of Edinburghsoldest bar. Trading since 1517 this is one not tomiss. 34 Grassmarket, Edinburgh.

The White Horse – The bar is an institutionon the Royal Mile where it has been servingthirsty locals and tourists alike in severaldifferent guises since 1742. Come along for aglass of wine, pint, meal or simply a coffee and aslice of cake. Great bar menu available. TheWhite Horse is also a free fringe venue in theprivate stable room to the rear of the buildingthroughout the festival. Opening times: Mon-Thur 12 noon-11pm, Fri & Sat 12 noon-12 pm, Sun12 noon-11pm.232 Canongate, EH8 8DQ – 0131 556 4481

World’s End – Famous Edinburgh pub servinghigh quality pub food daily complemented by arange of cask ales, whisky and wine. 2-8 HighStreet, Edinburgh.

Bakeries

Bakery Andante – Exceptional Artisan bread,pastries and cakes made at a slower pace!Breads include seven types of sourdoughs,speciality loaves, rye, spelt etc. Also croissants,baguettes, brownies and much more. Allproducts are made from scratch (starting frombasic ingredients) on the premises. “Bread, like itshould be!” 352 Morningside Road, EdinburghEH10 4QL – 0131 447 8473www.bakeryandante.co.ukFollow on Facebook: ‘Bakery Andante’

Cafés/Informal

Union of Genius Soup Café – You needsoup. We have soup. Six handmade soups everyday, with fresh-baked artisan bread. Veggie &vegan options and most soups are gluten-free.Also, breakfast: soup or porridge with twotoppings. Takeaway is in eco-friendly packagingand we compost! Sit in our bright, friendly café.Free wi-fi; Artisan Roast coffee; gluten-free &vegan cakes. Simple. Delicious. Open 8am-3pmMon-Fri. 8 Forrest Road, EH1 2QN,– 0131 226 3346 – www.unionofgenius.com

Delicatessen

Deli Polonia – Offering the largest range ofPolish produce in Edinburgh. We have a varietyof fresh breads which are a combination ofsweet and sour dough (half wheat-half rye), thebiggest range of fresh Polish Sausages and a

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Listings

38wide range of Polish beers and much muchmore... All nationalities very welcome. Openinghours Mon-Sun 10am-6pm (Café and Deli).Come in and enjoy a coffee –www.delipolonia.com235-7 Leith Walk, Edinburgh – 0131 555 1281.

Good Food Online

Meat

Peelham Farm – Is an organic Sustainablefarm in Berwick-upon-Tweed. They produceFree-range rare-breed pork, lamb, mutton andfield-raised beef-veal; including dry-cured &smoked ham, charcuterie (prosciutto, salami,chorizo, cottechino, pancetta), sausages &burgers. Committed to guaranteeing productintegrity, traceability and taste. Shop atwww.peelham.co.uk – 018907-81328

Retro Sweets

Lickety Splits Gallery – Edinburgh’s onestop shop for retro sweets, birthday parties,bespoke hampers and personalised gifts forthat special someone. A feel good retro-decorated sweet shop where sweets are storedin glass jars and weighed out on a scale.Morethan 145 different kinds of sweets includingtraditional Scottish, retro American and animpressive range of Danish salt liqourice. 6Jeffrey Street, EH1 1DT – 07581342204.

Tea Rooms

Tea at 94 – is a new Tea Shop at 94 BuccleuchStreet near the Meadows. It is styled as atraditional tea room with a modern slant. Thebreakfast selection includes bacon rolls,porridge and pancakes; for lunch try the soup,sandwiches and specials. Loose leaf teas,freshly ground coffee, homemade cakes, sconesand afternoon tea all look very tempting, withthe lemon drizzle, carrot and gingerbread cakesbeing very popular. 94 Buccleuch St.

Wine Stores

Henderson Wines – Independent winemerchant. Wine ranges from £5 a bottle onoffer wines to £100 plus on fine clarets andchampagne. A good range of collectable MaltWhiskies up to £300 a bottle. 100+ beersavailable. Collectable spirits also. Homedelivery.109 Comiston Rd – 0131 447 8580 and newshop now open at23 Roseburn Terrace – 0131 337 4444.

Sideways Wine Store – Californian winespecialist. Over 150 wines and beers available.Free delivery in Edinburgh area. Buy direct fromwww.Bottleshock.co.uk.70 Rose St. Lane North, EdinburghEH2 3DX – 0131 225 1233– www.Calistoga.co.uk

Win Dinner for Two and a Bottleof House Wine at The WhiskiRooms

Cullen skink followed by roast loin of venisonwith a port and thyme jus with skirlie &chorizo croquettes, and braised chicory –mmmm! This month TheWhiski Rooms hasteamed with Bite to offer one lucky reader thechance to win dinner for two and a bottle ofhouse wine at the restaurant with stunningviews overlooking The Mound.

WHISKI Rooms (Round the corner fromRoyal Mile and the Edinburgh Castle)4, 6 & 7 North Bank Street, Bar & Bistro –0131 225 7224

Win Dinner for Two and a Bottle of HouseWine at Stac Polly

Stac Polly is one of Edinburgh's original restaurants forauthentic Scottish food and atmosphere; now in its 23rdyear. Stone walls combine with flickering candles, crisp linenand twinkling glasses to give a truly Scottish experience.This month Stac Polly has teamed with Bite to offer onelucky reader the chance to win dinner for two and a bottleof house wine at the restaurant.

Stac Polly is at 29-33 Dublin St – 0131 556 2231,and38Mary's St – 0131 557 5754. www.stacpolly.com

To be entered in the prize draws simply email your details tocontact@bite-magazine.com

Closing date is April 21stPlease note: your details may be passed on or used for further promotions

39Prize Draws