SATURDAY 23rd SEPTEMBER from 11am – 3pm
DRYLAW Community Association is delighted to announce our OPEN DAY at Drylaw Neighbourhood Centre on SATURDAY 23rd September from 11am – 3pm .
This is to celebrate the re-opening of Drylaw since threats of closure. There will be loads of FREE activities for all ages and food for all.
More activities and events will be shared as the date approaches. See you here!
Drylaw Neighbourhood Centre, 67b Groathill Road North, EH4 2SA
Johnnie Walker, the world’s number one Scotch Whisky brand1, today unveils Johnnie Walker Blue Label Elusive Umami – a pioneering expression inspired by the enigmatic flavour also known as the fifth taste, which will be available exclusively at Johnnie Walker Princes Street from today, before launching worldwide on October 16.
Taking inspiration from Japanese Zen Calligraphy, the projection onto Johnnie Walker Princes Street celebrates the ancient art form with silhouetted artists’ intricate brush strokes combined with elements from the beautifully crafted Umami Blue Label packaging on the side of Princes Street’s biggest canvas.
Arriving at Edinburgh’s eight floor whisky experience before anywhere else in the world, Johnnie Walker Blue Label Elusive Umami is a limited-edition release crafted by Master Blender Emma Walker and renowned Japanese Chef Kei Kobayashi of Paris’ three Michelin Star restaurant Kei.
The pair joined forces to create a Scotch that encapsulates the inscrutable taste of umami, a Japanese word used to describe what is a hard-to-define flavour, possessing mysterious qualities.
The result – a beautifully balanced Scotch of sweet and savoury flavours, with notes of blood oranges and red berries with sweet wood spice, a touch of smoked meat, a hint of salt and pepper with a long, sweet fruit finish. Selected casks from inland and coastal distilleries are hand-picked at the height of their maturation for their unique umami profile – only one in 25,000 casks succeeds in bringing this elusive character to life.
In addition to being the first in the world to get their hands on this incredible new whisky, Johnnie Walker Princes Street guests will also have the chance to enjoy a limited-edition Umami cocktail on the 1820 Bar roof terrace and take part in an immersive 60-minute tasting experience, with details set to be released on Johnnie Walker Princes Street’s social media profiles in the coming weeks.
Johnnie Walker Master Blender, Emma Walker, says: “When Chef Kei and I set out to capture the essence of umami, we wanted to push the boundaries of what Scotch could be and bring a truly innovative offering to the world of whisky and flavour.
“For Johnnie Walker Blue Label Elusive Umami, only one in 25,000 casks in our unparalleled reserves of more than 10 million maturing casks made the cut in our painstaking search for that elusive flavour profile – each expression of whisky was hand-picked to create an umami profile, just like ingredients for a recipe, allowing us to bring the unique character of this innovative whisky to life.”
Chef Kei Kobayashi adds: “Umami possesses a mysterious quality that ignites our senses, revealing sumptuous taste, complexity, and depth.
“Encapsulating that alluring flavour through Johnnie Walker Blue Label Elusive Umami allows you to immerse your palate in an exquisite Scotch Whisky of subtle richness.”
Rob Maxwell, Head of Johnnie Walker Princes Street, says: “Johnnie Walker is renowned for pushing the boundaries of what’s possible in whisky, and Johnnie Walker Blue Label Elusive Umami does just that.
“This collaboration is an expression of taste that’s rarely seen in the world of whisky, and one that is set to inspire a new generation of whisky lovers. It’s exciting that we are the world’s first location to stock this exclusive dram at Johnnie Walker Princes Street. We can’t wait for you to taste it.”
Available exclusively at Johnnie Walker Princes Street in Edinburgh from September 18, 2023, and available to buy globally from October 16, 2023.
Follow Johnnie Walker Princes Street for more information:
TV Chef Theo Michaels has launched a series of cooking videos creating delicious food for people who are looking to lower their blood sugar – a key risk factor for type-2 diabetes.
The star of Channel 4’s Steph’s Packed Lunch has teamed up with SmarterNaturally, an exciting UK company that has created a unique super-strain of broccoli with patented health-boosting properties.
SmarterNaturally have turned their super-strength broccoli (called ‘GRextra’) into a ‘SuperSoup’ designed to support people suffering from diabetes (as well as high cholesterol and other health conditions).
Theo, who is an award-winning author and former MasterChef contestant, has created the free videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using this super soup.
The collaboration aims to use both science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels.
The recipes are free to watch on SmarterNaturally’s website
(www.SmarterNaturally.com/recipes)
and show how the special broccoli soup can be used to create different flavoursome dishes – all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so special).
Most people eat SmarterNaturally’s SuperSoup once a week by simply adding boiling water. But for those who prefer the culinary over convenience, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes instead.
The first three recipes in the series are Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa – all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks. In the coming weeks and months, Theo is planning to add more delicious meals to the list – all inspired by and incorporating the SuperSoup.
Theo said: “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body.
“I set about creating recipes that are full of flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m excited to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”
Laura Knight, CEO, SmarterNaturally said “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient.
“Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting.
“That’s way we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics.
“It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future.”
THE RECIPES:
Smoked Haddock with Cheddar Broccoli Sauce
Serves 1
Smoky haddock poached in milk with aromatics combined with Smarter Naturally soup to create a delicious cheddar sauce served with the gently poached haddock on a bed of fresh baby spinach leaves.
Ingredients
1 x40g sachet Smarter Naturally Soup
140g smoked haddock fillet
250ml skimmed milk
2 cloves garlic, cracked
2 bay leaves
30g cheddar cheese, grated
25g baby spinach
Pinch chilli flakes
Few sprigs fresh parsley, chopped
1 tsp olive oil
Method:
Pour the milk and water into a shallow frying pan along with the garlic, bay leaves and smoked haddock. Bring to a simmer for about 6-8 minutes until the fish is cooked through then remove from the heat. While the fish is cooking mix together a sachet of Smarter Naturally soup with the grated cheddar cheese and reserve.
In your serving bowl, bundle the baby spinach leaves into the centre and once the fish is cooked place on top of the spinach. Finally strain the hot milk through a sieve into the bowl of Smarter Naturally soup and cheese and mix together until combined. Pour the sauce around the edge of the fish in the bowl and garnish with few sprigs of chopped fresh parsley, pinch of chilli flakes and a drizzle of olive oil.
Thai Style Green Curry
Serves 1
This punchy fragrant Thai inspired curry is perfect to incorporate your SmarterNaturally soup; full of flavour this one never fails to satisfy!
Ingredients
1 x40g sachet Smarter Naturally Soup
½ zero-salt chicken stock cube
250ml hot water
1 tsp olive oil
90g chicken breast, cubed
200ml light coconut milk
80g mange tout
½ tbsp fish sauce
1 lime
Paste
10g coriander
½ small onion, quartered
2 cloves garlic
1 inch ginger, peeled
1 green chilli
½ stick lemongrass
Method:
Start with the curry paste, add all the paste ingredients to a food processor and pulse until you have a smooth paste (you may need to add a little water to help it mix). Add a splash of olive oil to a frying pan and fry the curry paste for a couple of minutes then drop in the diced chicken breast and after another minute pour in the coconut milk and leave to simmer for five minutes. If it gets too thick you can top it up with a little extra coconut milk.
While the chicken is cooking; add the stock cube to a bowl and pour in 250ml just boiled water and then pour in the soup sachet and mix to combine.
Once the chicken is cooked add the mange tout, fish sauce and give it a squeeze of lime. Remove the pan from the heat and stir in the SmarterNaturally soup until fully combined. Taste; adding more of the fish sauce or lime juice as preferred. Pour into a bowl, garnish with any left over coriander and drizzle of coconut milk.
Theo’s top tips:
Indonesian Style Laksa
Serves 1
Theo says he can’t get enough of this one; a hearty yet vibrant Indonesian style prawn laksa with NaturallySmarter soup that makes this not only delicious but healthy too!
Ingredients
1 x40g sachet Smarter Naturally Soup
½ zero-salt vegetable stock cube
50g vermicelli rice noodles
250ml hot water
40g choi sum, stalk trimmed
1 tsp olive oil
1 clove garlic, chopped
½ small white onion, sliced
1 inch ginger, grated
1 red chilli, chopped
½ stick lemongrass
150g king prawns
200ml light coconut milk
50g bean sprouts
1 tbsp tomato puree
1 tbsp peanut butter
½ tbsp curry powder
½ tsp turmeric
1 lime
10g coriander for garnish
Start by hydrating the noodles in a large mixing bowl with enough hot water to cover by a couple of inches, leave to hydrate.
In a hot pan, add a splash of oil and then add the onion, garlic, ginger, lemongrass and chilli and cook for a couple of minutes (don’t let it burn) before stirring in the curry powder and turmeric and quickly followed by the coconut milk. Mix together and then stir in the tomato puree and peanut butter.
Add the choi sum to the pan and leave to simmer for five minutes until cooked through (you can add a splash of water if it starts to dry out/go too thick), then add the prawns and cook for another two minutes and remove from the heat.
In a separate bowl; mix together the vegetable stock cube with just boiled water and stir in the NaturallySmarter soup. Pour boiling water over the beansprouts to balance and remove from the hot water after a minute. Remove the frying pan from the heat and place the choi sum into a serving bowl along with the noodles (either drain in colander or use tongs to life out of the water).
Stir the soup into the Laksa and once combined pour over the noodles and choi sum, garnish with extra coriander, the beansprouts on the side, a squeeze of lime and any extra chilli you wish to use.
Theo’s top tips:
These recipes have been analysed by a dietician and full nutritional information is available on request.
HISTORIC SCOTTISH DRINKS BRAND’S 750ML RANGE HITS THE SHELVES OF FIVE SAINSBURY’S STORES ACROSS EDINBURGH
Bon Accord Soft Drinks – one of Scotland’s most beloved soft drink brands – has today announced that their one hundred per cent naturally sweetened 750ml range is now available for purchase in the Longstone, Murrayfield, Cameron Toll, Straiton and Blackhall stores in Edinburgh.
The Bon Accord Soft Drinks range in Sainsbury’s stores will consist of 750ml sharing bottles of Rhubarb Soda, Cloudy Lemonade, and Ginger Beer. Rhubarb Soda is crisp and refreshing, with real rhubarb flavour, Cloudy Lemonade is tangy and tart with a zesty zing, and Ginger Beer is made with real ginger for a flavour that gently tingles and builds without overwhelming.
Having recently revamped its recipes in keeping with consumer trends and customer feedback, the naturally sweet drinks are now compliant with new government regulations regarding the fat, salt and sugar content of consumer goods.
Bon Accord Soft Drinks are also now available in many major Sainsbury’s stores across Scotland making the better-for-you drinks range more available to consumers nationwide.
Karen Knowles, Managing Director of Bon Accord Soft Drinks said: “We’re thrilled to be working with Sainsbury’s and are over the moon to announce that our one hundred percent naturally sweetened drinks will be available to even more people across Scotland thanks to this partnership.
“Our emphasis on natural ingredients and environmentally conscious packaging makes us stand out in the soft drinks space, and we can’t wait for more people to try our refreshing and better-for-you drinks.
“Existing Bon Accord drinks fans will know that each flavour is carefully crafted to cater to every pallet, delivering a memorable moment with each sip. However, in keeping with the latest consumer trends and customer feedback, we’ve recently revamped our recipes, meaning Bon Accord drinks are now high-fat, salt and sugar compliant. Our customers asked, and we listened! Our iconic soft drinks just got so much better with the already naturally sweetened drinks now having an even lower sugar content.”
With a heritage dating back to 1903, Bon Accord Soft Drinks have been delivering exceptional beverages to communities across Scotland for over a century. Founded by the current owner’s great-great-grandfather, the brand was reimagined and refreshed in 2016 and remains a family-owned and run business to this day.
This revamped range from Bon Accord Soft Drinks is crafted from 100% natural ingredients; paired with the one-hundred-per-cent recyclable glass bottles, the drinks are the perfect choice for both health and eco-conscious consumers. With a focus on making its fruity products even more natural, Bon Accord Soft Drinks offers a unique product to the marketplace.
When you choose Bon Accord Soft Drinks, consumers are supporting a historic Scottish brand that values natural ingredients, exceptional flavours, and environmental responsibility.
Karen Knowles continued: “Our new range of naturally sweetened soft drinks is perfect for anyone looking for a healthier take on a classic drink. We are proud to offer consumers a better-for-you option that is not only naturally delicious but more accessible now than ever.”
For further information please visit Bon Accord’s blog here.
Luxury French Champagne brand joins The Cocktail Village lineup for 2023
With just a month to go until Edinburgh Cocktail Week kicks off, organisers revealed today that Moët & Chandon is the final brand to join the stellar lineup at next month’s Cocktail Village.
Moet & Chandon, in collaboration with the team from Eve at Virgin Hotels Edinburgh, will offer a selection of three Champagne cocktails. Moët & Chandon celebrates life’s memorable moments, and the bespoke cocktail selection has been curated to celebrate the festival’s fifth anniversary, running from Friday, 6th – Sunday, 15th October from 12 noon-11pm daily.
The announcement coincides with the publication of this year’s Edinburgh Cocktail Week guide which includes a rundown of all the £5 cocktails on offer at 100 bars taking part throughout the city during the 10-day festival. The guide can be accessed here.
This year marks Edinburgh Cocktail Week’s fifth birthday. To celebrate, the event has partnered with 100 of Edinburgh’s best cocktail bars, speakeasies and neighbourhood pubs to offer delicious £5 Signature Cocktails.
To get exclusive access to these cocktails, customers simply need to buy one of the festival wristbands and show it at the bar when ordering.
Wristband holders can find all the cocktails within the official guide and maps to help plan their day out and navigate the best cocktail routes across the city.
No matter which wristband type is purchased – weekday or weekend – wristbands are valid at all participating bars for the full ten-day duration of the festival so event goers can enjoy multiple days out tasting their way around the best bars in Edinburgh.
The celebrations also extend to the highly popular Cocktail Village at Festival Square, the social epicentre of the festival, which will be bigger than ever before. Entry to the Cocktail Village is free with a festival wristband and inside cocktail-lovers will find 22 pop-up bars serving amazing cocktails from £5.
Pop-up bars serving cocktails from £5 include Aperol Spritz, Grey Goose, Patron, Engine Gin, Tia Maria, Hoxton Spirits, Boe Gin and Malibu, as well as a luxurious selection of premium, full-priced cocktails from the Moët & Chandon bar.
There will also be a mouth-watering selection of street food from Duck & Waffle, Pizza Geeks and Taberu Japanese Kitchen, and a live music stage with a jam-packed programme of local musicians and special headline performances, including a Spice Girl Tribute band, to get the party going.
For the discerning cocktail drinker, Edinburgh Cocktail Week has a collection of award-winning ‘Prestige Cocktail’ bars to visit, where you can enjoy elevated cocktail experiences curated by the city’s top mixologists at the likes of Panda & Sons, Hey Palu, The Waldorf Astoria, Commons Club and The Devil’s Advocate.
Gary Anderson, Managing Director of Edinburgh Cocktail Week said: “What better way to toast our fifth birthday than with Moët & Chandon champagne?
“We are utterly delighted to announce that Moët & Chandon will be joining us in the Cocktail Village next month and we look forward to raising a celebratory glass with wristband holders.
“We’re incredibly proud to call Edinburgh the home of the UK’s biggest cocktail festival and would like to thank all our customers and partners for their continued support of the festival – it’s amazing to see so many familiar faces year after year.”
Roddy Smith, Chief Executive of Essential Edinburgh Business Improvement District said: “Essential Edinburgh is delighted to again be the primary partner to Edinburgh Cocktail Week.
“ECW is now eagerly anticipated and well established in the city’s event calendar, and does a fantastic job in promoting our superb hospitality sector in the city centre.
“We look forward to another hugely successful event both in the Cocktail Village and around every one of the bars and restaurants taking part. I can’t think of a better way to spend an early October evening than sampling wonderful cocktails in and around our city centre.”
A full list of the brands and bars taking part can be found on the Edinburgh Cocktail Week website and in notes to editors below.
Wristbands are on sale now at www.edinburghcocktailweek.co.uk.
Wristband options for 2023 are as below (inclusive of booking fees):
All wristbands are valid at all 100 participating bars for the full 10-day duration of the festival. Wristbands are valid at the Cocktail Village for the dates detailed above.
Stunning interiors, delicious cocktails and Social Darts … the perfect line-up for an unforgettable night out!
Flight Club, famous for making Social Darts a memorable night-out with friends, is opening a brand new and long-awaited venue in Edinburgh this November.
This will mark the 15th UK opening for Flight Club and the second in Scotland, closely following the opening of Flight Club Glasgow this October, and destined to be a highlight in everyone’s social calendar this autumn.
Flight Club’s unique Social Darts concept promises to deliver a social experience like no other, loaded with unexpected, ridiculous, joy, and designed to bring people together through multiplayer games, show-stopping cocktails and tasty bites.
Flight Club will add a technology-charged twist to Edinburgh’s social scene and welcomes first-timers and fanatics alike. Automated scoring eliminates any need for counting and will seamlessly guide players through fast-paced, exciting games, whilst handy ‘push for service’ buttons will ensure not a moment of epic gameplay is missed when refreshments are required.
Flight Club blends the nostalgia and warmth of a pub with the energy and excitement of a fairground in its atmosphere and decor; offering the ultimate escape from winter weather.
The new venue located in St James Quarter, the lifestyle district at the centre of Scotland’s capital, will give players the chance to discover an impressive 10 oche playing areas and will be neighbouring some of the biggest names in retail and hospitality.
The venue will celebrate the city’s heritage with a large mural featuring historical landmarks, and a model Victorian railway running throughout the height of the bar, calling at thoughtfully designed streets and stations.
If Prosecco and bottomless pizza sounds like more of a winning combination, Flight Club Edinburgh will be offering an incredible Brunch Social every Saturday & Sunday. Delivering on all those crispy base, ultra-cheesy cravings, the paddle board pizzas come with a variety of toppings and can be tailored to suit dietary requirements, whilst each guest will receive a bottle of Prosecco.
Located in the bustling St James Quarter, Flight Club Edinburgh is a one-stop destination for all group sizes, from groups of friends to corporate events, catering for up to 250 guests. Groups of 37 + can join Flight Club for an industry-leading Social Darts Tournament hosted by an expert Gamesmaster. Multiple oches are effortlessly connected for an immersive experience, perfect for team building, Christmas parties or company socials!
CEO, Steve Moore, said: “We love the atmosphere in Edinburgh and the existing hospitality and nightlife scene, so we are beyond excited to be opening a Flight Club in St James Quarter this autumn.
“It’s a busy and evolving city, and we will be bringing something a little different to the area, and can’t wait to see friends and colleagues celebrating every occasion with us.”
Booking enquiries HERE.
Open to book from 7th September.
Almost 90% of Scots want to buy more local food and drink
Edinburgh Residents can celebrate this weekend at The Scottish Rum Festival
Scotland Food & Drink has officially launched its annual celebration of Scottish produce with a packed events calendar that aims to encourage the whole nation to ‘Discover what’s on your doorstep’ this September.
Edinburgh residents can celebrate the annual celebration this weekend at The Scottish Rum Festival. The Festival, for rum lovers and newbies alike, will introduce audiences to the nation’s finest rum distilleries and blenders through a variety of unique brand experiences, tasting sessions and masterclasses on key topics within the industry.
Masterclass panelists include Sir Geoff Palmer, Professor Emeritus and Chancellor of Heriot-Watt University and industry legend Billy Walker.
The latest data from the Knowledge Bank revealed that 89% of shoppers would like to buy more food and drink produced in Scotland when shopping for food to eat at home. Scottish Food & Drink Fortnight is an annual opportunity for individuals and businesses to champion all that Scotland’s larder has to offer.
The Scottish Food & Drink Fortnight campaign, which is now in its 14th year, takes place from Saturday the 2nd to Saturday 16th of September and celebrates the producers, manufacturers, retailers, foodservice, hospitality, Regional Food Groups and Food Tourism Ambassadors that work to get quality Scottish produce on our shelves and tables throughout the year.
Industry leaders toasted the start of Scottish Food & Drink Fortnight at an exclusive event at Lind & Lime, a proud product of The Port of Leith Distillery in Edinburgh.
Cabinet Secretary for Rural Affairs and Islands Mairi Gougeon said: “It is no secret that Scotland produces some of the finest quality food and drink in the world.
“Our food and drink offering has always been and continues to be of the highest quality. Consumers at home and increasingly around the globe know that every element of the production process is handled with the utmost care and expertise and with a determination to provide incredible produce from all the regions of Scotland.
“Food & Drink Fortnight is an excellent opportunity to celebrate all that Scotland has to offer and I hope that it encourages more and more people to discover what is available right here on their own doorstep.”
Over the next two weeks, Scotland Food & Drink is working closely with its Regional Food Groups and Regional Food Ambassadors to promote a line-up of regional events, as well as spotlighting produce from across Scotland that is stocked everywhere from shops, restaurants, cafes and bars to delis and markets.
Fiona Richmond, Head of Regional Food at Scotland Food & Drink, said: “Scottish food and drink is world-renowned. The country is home to some of the best quality produce in the market with innovative and determined individuals working hard to make our sector such a success story.
“The Scottish Food & Drink Fortnight offers the whole industry the opportunity to shine a spotlight on some of the nation’s best producers, and celebrate the achievements of our home-grown brands.
“I’d encourage everyone to use the Fortnight as an opportunity to explore the fantastic producers on their own doorsteps.”
Anybody can get involved in Scottish Food & Drink Fortnight by joining the celebrations on social media using hashtags #ScotFoodFort23 and #DiscoverWhatsOnYourDoorstep.
To get involved and check out the events happening in your area, please visit: https://foodanddrink.scot/events-and-membership/scottish-food-drink-fortnight/
The Edinburgh Fringe is in full swing, bursting with shows, food and and flyers! While the buzzing atmosphere is a central part of the festival, sometimes you need a quiet spot to escape the long lines and busy streets.
Here we have some of the best festival quiet spots, all while staying in the heart of the action:
Library Bar – quiet during the mornings 11-2pm (Teviot Row House, Bristo Square) One of Edinburgh’s oldest bars, The Library Bar is situated in Teviot Row House and serves a varied menu both day and night. Teviot is also hosting one of Scotland’s leading festival companies, Gilded Balloon, making it the perfect place to grab refreshments between shows.
Garden at Teviot – quietest early morning or late afternoon (Bristo Square) This little gem sits just off one of the biggest Fringe venues in the city: Gilded Balloon at Teviot. It hosts Throat Punch (serving coffees and pastries) and sits next to Charles Street Lane which is packed with food stalls. With colourful beach huts and bench seating, take a breather rain or shine in this enchanted and colourful hideaway.
The Dome – quietest during weekdays, early morning or late afternoon (Potterrow, Bristo Square) In the heart of Bristo Square and shouldering the popular Potterrow Plaza (housing Fringe installations Séance and Euphoria), this humble Dome is often calm during the day, particularly on weekdays. Its spacious Dome has seating, full-services bars and food from Luxford Burgers. Its arcade roof mimics a botanical garden, perfect for a quiet pint while staying near the excitement.
Bedlam Theatre – very quiet between performances (Bristo Place) This refurbished church is Britain’s oldest student-run theatre. Despite this, not a lot of people know about the classic venue. A few minutes’ walk from Bristo Square, this modest refuge is a great place to find some peace and quiet. It hosts one show at a time so you can take advantage of the full-service bar between performances. The weekends do get quite busy 8pm-12am, so best to drop by during the week or in the day.
Pleasance – quietest 12-5pm (Pleasance Courtyard) The Pleasance Courtyard has a variety of bars, food outlets and performances. Though it is a very popular area, its size means there are always calmer pockets to relax in; for example, the Grand Bar gets busy just after shows but then quietens down. Pleasance is also full of food favourites such as Pizza Geeks, Harajuku Kitchen, Smash & Stack and Mimi’s Bakehouse. It is a great spot to enjoy the festival come rain or shine, sitting under a canopy of umbrellas and stretch tents in the traditional cobbled courtyards.
Food Vendors
If you’re wanting a quick bite but want to dodge the queues, here are the “off peak” hours at these beloved local food outlets:
· Mint (Potterrow Plaza) – Potterrow Plaza is usually a quieter area and a nice getaway from the busy Bristo Square next door. Mint offers its renowned Chicken and Halloumi Wrap and plenty of meat-eater and vegan options.
· Mac Love (Charles Street Lane) – quietest 11am-4pm and busiest 6pm-10pm. Their popular mac ‘n’ cheese is a Fringe food staple.
· Greek Street Food (Charles Street Lane) – quietest 11am – 4pm. Greek Street Food serve a variety of wraps, chips and bowls.
· Throat Punch (Garden at Teviot) – busy until 3pm. They mainly serve coffee and pastries, but also some gelato and affogato – perfect for when the sun is shining (or as a rainy day pick me up!).
· Pizza Geeks (Pleasance Courtyard) – quietest 12:30pm-4pm. You can try a slice of their delicious Neapolitan-style pizzas, including the ever-popular Chorizard with a tomato base, mozzarella, chorizo, black Pudding, fresh chillies, and hot honey.
· Smash and Stack (Pleasance Courtyard) – quietest 12pm-1pm, 3-6pm and then 9:30pm-11pm. They serve a selection of burgers, fries and milkshakes.
· Harajuku Kitchen (Pleasance Courtyard) – quietest 11am-1pm then 3pm-5pm, and busiest 6pm-9pm, especially at weekends. This is a great spot to chill out under the canopy.
· Mimi’s Bakehouse (Pleasance Courtyard) – quietest 9am-11am and 6pm-8pm. They also have quiet spells when there is a show on at nearby venues. If you’ve got a sweet tooth, their new Iron Brew Cupcake is very popular, as well as their Scottish Hot Chocolate and hot brownies with whipped cream.
Hospitality Industry Trust (HIT) Scotland has announced that the Andrew Fairlie Scholarship is once again open for applications from aspiring chefs working in Scotland.
An invaluable opportunity for chefs looking to gain first-hand experience within some of the world’s most renowned establishments, the Andrew Fairlie Scholarship provides the ultimate education for up-and-coming chefs.
Launched in 2019 with the late Andrew Fairlie fronting the initiative, the scholarship is provided in partnership with HIT Scotland, an industry charity Andrew was closely associated with. Now in its fourth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel.
Eddie Brown was awarded the scholarship last year, earning him industry-wide recognition as an Andrew Fairlie scholar and a once-in-a-lifetime opportunity to build on his culinary education.
An all-star panel of the country’s finest chefs will judge the 2023 competition.
Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, will be joined by fellow 2 Michelin starred Chef Sat Bains, 1 star Head Chef at Cail Bruich and winner of Great British Menu, Lorna McNee, and Masterchef winner and National Chef of Scotland, Gary Maclean.
The winner of this year’s Scholarship will be taken on a 2-day educational trip to France with Grand Cuisine, and gain hands-on experience at the 2-star Restaurant Andrew Fairlie at Gleneagles, the 3-star Core by Clare Smyth in London, and the 2-star Mélisse in Los Angeles, as well as a bespoke chef’s jacket.
These highly informative experiences will be taken over two years, allowing the scholar to develop their learnings over a period of time.
Head Chef at Restaurant Andrew Fairlie, Stephen McLaughlin, commented: “The search for the 2023 Andrew Fairlie scholar has now started! I am very much looking forward to seeing what Scotland’s aspiring chefs will create and serve up to us this year.
“The judges will be looking to see a clear demonstration of the applicants’ skills and knowledge but also want to see and feel their creativity, flair, and personality.
“At the end of the day, we are not necessarily looking for a Michelin starred chef. What we are searching for is someone with a sharp eye for details and really clean set of skills. Someone who is driven to learn and improve their craft and to elevate themselves and others toward a higher level.”
David Cochrane MBE, Chief Executive of HIT Scotland, added: “We are delighted to once again open up applications for the Andrew Fairlie Scholarship.
“The scholarship is a fantastic opportunity for chefs that are looking to advance their career and to continue their professional development in this remarkable industry.”
To apply, potential candidates should complete an application which can be found on the HIT Scotland website. They will be asked what inspires them to be the best chef they can be, and about their proudest career moment to date. They will also have to design a dish to create on finals day.
This year candidates will need to display their innovation and expertise by creating a potato dish which will be cooked and served to the judges at the final, along with some other culinary challenges which will be revealed on the day!
The finalists will take part in the final skills test on Wednesday 22nd November at Perth College UHI, followed by a presentation at The Gleneagles Hotel.
The test will focus on the candidates’ skills, knowledge, and creativity, with the recipient of the scholarship striking a fine balance between personality and professionalism throughout.
Applications are open now and close midnight 24 September 2023.
Eligible candidates can find out more information about the application process on the HIT Scotland website here.
Hospitality venues across Edinburgh are celebrating as they are named as finalists in the 2023 Scottish Bar and Pub awards, formerly the DRAM Awards.
Tipsy Midgie Whisky Bar is a finalist for Benromach Whisky Bar of the Year with owner Colin Hinds joining The Balmoral’s Cameron Ewen for the Deanston Whisky Guru title.
Stramash and Dropkick Murphys are both named in the Pernod Ricard Late Night Venue category, Panda and Sons and Hey Palu for Makers Mark Cocktail Bar of the Year, and Indigo Yard and Brewhemia for the Molson Coors Bar of the Year gong!
Black Ivy Bar and Hotel have a double nomination for Hotel Scotland Family Business of the Year & Drinks Express Best Outside Area. Melanie Cranston, owner of Scotts of Rose Street, makes the top 4 for Buzzworks/Montpeliers Emerging Entrepreneur and the Boozy Cow lands a spot for Drum Digital Innovator of the Year!
Outside the city centre, Edinburgh is also represented by The Torfin for the Media World Casual Dining Award and by Thirty Knots in South Queensferry for Kopparberg New Bar of the Year.
A special mention also goes to The Original Rosslyn Inn and the Harris family who celebrate their 50th year of ownership with nominations for the Edrington ‘Giving More’ Award & Hotel Scotland Family Business of the Year!
The awards are celebrating their 28th year, making them Scotland’s longest-established hospitality awards. They were established to recognise excellence in the Scottish licensed trade by industry magazine DRAM.
Over the last three decades the event has garnered a reputation as being one of the most prestigious events in Scotland’s licensed trade calendar and have been referred to, year in and year out, as the “Oscars of the industry.” The winners will be revealed at a glitzy awards dinner on Tuesday 29th August at The Doubletree Hilton Hotel in Glasgow.
Organiser Susan Young said: “This year, a record number of votes were received from the public across a multitude of categories.
“The best of the best have now been named ranging from pubs that are Dog Friendly to cocktail bars that serve up fabulous drinks, from community pubs with stars behind the bars, to late night venues.
“Customers voted and then mystery shoppers visited, with the last word going to the awards judges. It was certainly not an easy task due to the quality of all the finalists and many miles have been travelled.”
More than 600 people will gather at the event to find out what pubs are taking the top accolade.
You can see the full list of the award categories and finalists below:-
ARO Procurement Customer Service Award
The Boudingait – Cupar
Coia’s Café – Glasgow
Mini Grill – Glasgow
Prime Steak & Seafood – Inverness
Benromach Whisky Bar of the Year
Ardshiel Hotel – Campbeltown
The Piper Whisky Bar – Glasgow
The Pot Still – Glasgow
Tipsie Midgie – Edinburgh
Buzzworks & Montpeliers Emerging Entrepreneur of the Year
Brandon Van Rensburg – Tempura, Ayr
Craig Scott – Bartenders Lounge, Aberdeen
Melanie Cranston – Scotts of Rose Street, Edinburgh
Sandy McGregor – The Foresters Arms, Cambusbarron
Campari Mixologist of the Year
Adrian Gomes – The Tippling House, Aberdeen
Scott Keith – Siberia, Aberdeen
John Mcintosh – Chop Grill & Bar, Aberdeen
David Howie – Buzzworks
Vlad Valentin – Banca di Roma, Glasgow
Deanston Whisky Guru of the Year
Adam Norquoy – Dundonald Links,
Cameron Ewen – The Balmoral, Edinburgh
Colin Hinds – Tipsy Midgie, Edinburgh
Thomas McDonagh – The Bon Accord, Glasgow
Drinks Express Best Outdoor Area
The Fox and Willow – Ayr
Hugos Bar & Pavilion – Dalgety Bay
The Ivy Lodge – Aberdeen
THE DRUM Digital Innovator of the Year
Boozy Cow – Edinburgh
Bucks Bar – Glasgow/Edinburgh
Radisson RED Sky Bar – Glasgow
Siberia Bar & Hotel – Aberdeen
Flor de Cana Rum Sustainability Award
Lisini Pub Company
SWG3 – Glasgow
The Old Workshop – Aberdeen
Buzzworks Holdings
‘Giving More’ Award in partnership with Edrington UK
Bartenders Lounge – Aberdeen
Graham Chalmers – Radisson RED, Glasgow
The Original Rosslyn Inn – Roslin
Zach Sapato – Mikaku, Glasgow
HI-SPIRITS Best Live Music Venue
King Cons – Stirling
King Tuts Wah Wah Hut – Glasgow
St Lukes – Glasgow
The Keg – Paisley
Venue 38 – Ayr
Hospitality Employer of the Year
Auchrannie Hotel
Buzzworks
Cru Holdings
Manorview
Hospo Manager of the Year
Stephen Adams – Vienna’s, Paisley
Carys McGhee – The Tree House/T-Bar, Ayr
Rory McGinley – Two Fat Ladies at The Buttery, Glasgow
Olivia Wong – Stravaigin, Glasgow
Hotel Scotland Family Business of the Year
Black Ivy – Edinburgh
The Oak Tree Inn – Balmaha
The Original Rosslyn Inn – Roslin
The Woodside Hotel – Doune
Inverarity Morton Scotland’s Best Drinks Offering
Malo – Glasgow
Scotch and Rye – Inverness
The Criterion – St Andrews
The Fox and Willow – Ayr
Kopparberg New Bar of the Year
Bartenders Lounge – Aberdeen
King Cons – Stirling
The East End Fox – Baillieston
Thirty Knots – South Queensferry
Makers Mark Cocktail Bar of the Year
The Absent Ear – Glasgow
Hey Palu – Edinburgh
Panda and Sons – Edinburgh
T-Bar – Ayr
Mediaworld Casual Dining Award
Crown & Anchor – Findhorn
The Greenside – Maybole
Our Place – Annan
The Torfin – Edinburgh
Molinari Hotel Bar of the Year
Cromlix House Bar – By Dunblane
Great Scots’ Bar – Cameron House
Smiths at Gretna Green
Titan Sky Bar – Meldrum House, Inverurie
Molson Coors Scottish Bar of the Year
Behind The Wall – Falkirk
Brewhemia – Edinburgh
Indigo Yard – Edinburgh
The Record Factory – Glasgow
Pernod Ricard Best Late-Night Venue
Cathouse Rock Club – Glasgow
Dropkick Murphys – Edinburgh
Radisson RED Sky Bar – Glasgow
Stramash – Edinburgh
Premier Card Services Independent Operator of the Year
Behind The Wall
Boteco Group
R4 Group
The Rocks Leisure Group
WORQ Group
Sheep Dog Whisky Dog Friendly Pub of the Year
The Forth Inn – Aberfoyle
Hillend Tavern – Hillend
The Mercat Bar & Grill – Nr Musselburgh
The Old Smiddy – Glasgow
William Grant & Sons Bar Apprentices
Helina Adams – Bonnie & Wild, Edinburgh
Bex Allan – Bonnie & Wild, Edinburgh
Paton Allan – The Smokin’ Fox, Glasgow
Bryony Baxter – Meraki Bar & Restaurant, Bridge of Don
Christina Davidson – The Smokin’ Fox, Glasgow
Emily Eason – King Cons, Stirling
Logan Eason – Oscar’s Wine Bar, Stirling
Marcus Gordon – Orchid Cocktails, Aberdeen
Jamie Hadden – The Fox, Troon
Alex McQueen – Bartenders Lounge, Aberdeen
James Piper – Gleneagles Townhouse House, Edinburgh
Sunday Mail Pub of the Year
Camphill Vaults – Bothwell
The Four Marys – Linlithgow
Malones – Aberdeen
The Old Smiddy – Glasgow
Sportsterz – Glasgow
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