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A good restaurant is all about the food. But food alone does not make it a great restaurant. It has to be about the welcome you receive and the atmosphere. It’s also the feeling that the owner cares. Located just off Piccadilly, it is quite easy to miss the entrance.…
I’m a great fan of Fentiman’s beverages as you know. However, there are times when you want to drink something a little different. I discovered Clare Martinsen’s range of soft drinks at the recent Speciality Food show in Glasgow and was bowled over. Clare swapped the business world in 2009…
Almond is very popular in our household: frangipane, marzipan, macaroons (French, British and Spanish), amaretti and amaretto are all consumed here on a regular basis. For Valentine’s day I tried a Seville orange, almond and olive oil cake that I had seen online. It too was very popular and I made it…
This might not seem the natural time of year to eat salad, but I’ve been experimenting, largely inspired by Ottolenghi and Niger Slater to use vegetables such as beetroot, carrots and fennel. Both hot and cold salads are delicious as they are you end up craving for a little something extra.
What’s special about your favourite restaurant? The food and service are very important of course, but if you’re lucky it is also that special welcome you get if you’re a regular diner. Perhaps it’s not so easy in a big city, but just 15 minutes away from the centre, you can find just such a welcome.
Do you groan when Valentine’s Day comes around or are you a secret romantic at heart? I am a firm believer that it is the little touches that make all the difference. Endear yourself to your significant other with a little foody touch – especially one guaranteed to make them smile. With a little planning this is easily achieved.
I was reminded of how much I enjoy oysters when I tasted some lovely plump ones from AnCuig Seafoods at the Scottish Food show last week. So when it was suggested that we go to Mussel Inn for dinner Friday night I knew immediately what my starter would be.
Several friends have mentioned their love of seaweed recently – one vegetarian loves it for its delicious taste of the sea without compromising his principles! I love eating samphire, and am keen to try cooking with seaweed. So I thought I’d start by getting in touch with Iain McKellar of Just Seaweed to find out more about this overlooked ingredient.
I am a huge fan of Fentiman’s beverages. At the Speciality Food Show in Glasgow recently, I was very excited to see two new bottles on the Fentiman’s stand their new tonic (better than any other I have tasted) and Ginger Beer marketed under the name of John Horrows.
Vanessa Kimbell put out a call to the food blogger community recently, asking for willing testers for the recipes in her next book, Prepped!. The concept is unique: every recipe leads to another one, linked by a flavour