I think one of my resolutions this year must be to eat more brunch. It’s that most wonderful of meals. It’s not got the heaviness of a full Scottish or English breakfast and it’s more delicate than grown up lunch dishes.
The Pantry, Edinburgh
I was very happy to receive an invitation to the Pantry in Stockbridge located in North West Circus Place. I arrived just in time for brunch which is served until Noon. I gazed at the menu, tempted by not one but three different Benedicts (poached egg with Hollandaise sauce and ham in its traditional form). Forcing myself to get past these delights, I discovered two dishes, that particularly tempted me. How to choose? Reader, I have to confess, I didn’t, I had both.
Before I tuck in, a little more about this new venue. Located a few doors up from Iain Mellis’ cheese (and not to be missed when you visit the Stockbridge market), the Pantry was set up by Charlotte and Chris Thompson. The couple boast a combined total of 30 years in events and hospitality.
Tucked away at the rear of the store is a fledgling grocery featuring many of the products used in the menu and other Scottish products and to one side, a small, perfectly formed cheese counter. At the front, the tables are spaced widely (excellent for those who are navigating with buggies). It’s a very comfortable, welcoming place. Opening hours are 8:30 am to 9 pm.Throughout the day, in addition to brunch, Pekoe teas, coffees and cakes are on offer. In the evening they’re featuring sharing platters and “one pot wonder” dishes.So, back to my choices.
My first dish, Jerusalem artichokes, black pudding and apple sauce. Classic ingredients deftly put together in a tasty combination. Delicious, but I do prefer my artichokes peeled.
Jerusalem Artichokes and Black Pudding
Secondly, and my new favourite brunch dish, beetroot hash and a perfectly poached duck egg. The glorious thing about the duck egg, is that it is so big with all the more runny yoke to lap up. The hash was very, very moreish. With both dishes, a chunk of crusty bread would have enabled me to wipe up every last bit!
Duck Egg & Beetroot Hash
Head chef is Ian Henderson, who was until recently at Tiger Lily, creates regularly changing menus change and focuses on ingredients in season and sourced as locally as possible.
Do go and try the brunch – you’ll love it. Prices are reasonable and you’ll feel really welcome. And if you’d like to hear about lunch, read Lunchquest‘s review.
the PANTRY
1-2 North West Circus Place
StockBridge
Edinburgh
EH3 6ST
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Food is my passion. Always curious about new foods, ingredients, suppliers, chefs, restaurants both in Scotland and further afield.
