The Broughton – rising from the ashes of The Phoenix

Yolk-porn all the way: smoked haddock on crushed potatoes, poached egg on top. Oh, yes!

The family that runs The West Room in Edinburgh’s West End, and the Seafood REstaurant in St Andrews, has opened a new restaurant and bar in Edinburgh: The Broughton. The unit was once The Phoenix, a place I’ve never been to, partly because it had a bit of a reputation…

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Fizz Feast – a celebration of bubbles

Fizz Feast - In celebration of all things bubbly

Champagne is one of the elegant extras in life,’ so said Charles Dickens the English novelist. This fine elixir is just one of the drinks being celebrated at Fizz Feast, the sparkling wine and artisan food festival run by Diana Thompson, founder of Wine Events Scotland. Last updated by Kerry…

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The Fudge Kitchen – making (and eating) vegan fudge

Putting our backs into it to ensure a super-smooth finish.

November is world vegan month. To celebrate, I’m going to write all about fudge. Vegan fudge. Smooth, silky, delicious, wonderful fudge. You see, I was invited by The Fudge Kitchen Edinburgh to come and taste and make fudge with them, an opportunity I seized with both hands. This is the…

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Hawksmoor celebrates 2 years with a party in The Tellers’ Room

Main plate number 1: sirloin, chateaubriand, chips, mash, spinach and Bearnaise sauce. Bliss!

Last week, Christopher and I were privileged to be invited to the celebration of Hawksmoor’s second Edinburgh anniversary in the new private dining space, The Tellers’ Room. They’d put on a feasting menu with matched wines and a talk by Fiona Beckett, food and wine writer, and mother to one…

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Kim’s Mini Meals – maxi authentic Korean enjoyment

Seafood bulgogi (rice out of shot) is a reallly lovely dish. The pinapple accent of the salad dressing was great.

Last night I met up with Amy at Kim’s Mini Meals on Bucchleuch Street in Newington. It’s an area with more than its fair share of Korean eateries but Kim’s is, I am assured, the original and best.  My experience of Korean cuisine is limited to what I’ve cooked myself…

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Edinburgh Fermentarium kraut and kimchi workshop

Kimchi and kraut, just hanging out.

I had planned to do very little last Thursday. Then, just before lunch, I saw that there was a space going on the Edinburgh Fermentarium kraut and kimchi workshop and jumped on it. There are more workshops coming up and here’s why you should consider going. Last updated by Caroline…

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Fun with fruit and starch – returning to childhood favourites

Dried fruit turned into wonderful, soothing soup.

I had a conversation with a friend of mine about coffee machines of yore. I told her that my favourite thing to get from the coffee machines where I worked between school and uni was fruit soup. Then I explained fruit soup. Then I asked how the apples got through…

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Cook’s Notes: A Taste of Autumn – Apples, Pears and Figs

Welcome to autumn!

October can always feel a bit daunting when it comes to food choices. Veggie boxes are full of root vegetables, sweet potatoes, and fruit such as pears, apples, spinach, figs nuts etc. With this abundance of local grown produce or even home grown (apples and pear trees) this month can…

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