Words: Sue Hitchen
Nord, a small Scandinavian inspired kitchen operating out of For Fika Sake, offers delicious small plates perfect for a light, picky lunch shared with friends. With a mix of vegetarian dishes, smoky flavours, fresh fish and the best potato salad I’ve ever eaten, Nord’s menu caters to a wide range of tastes and dietary requirements.
‘Dine with Stuart Muir’ glows out from a wall of giant moss on the approach and we have North Atlantic cod, cauliflower puree, caramelised florets, coconib pesto, candied hazelnut, Jerusalem artichokehigh expectations for the menu. Warm salad of Borders oxtail is delicious with the flavours of very tender oxtail combined with sharp pickled onion and pea puree, flat parsley and the unusual addition of a deep fried crispy Loch Fyne oyster.
The newly introduced Afternoon Tea menu at Edinburgh’s The Printing Press has taken the traditional ritual and brought it right up to date. The plush decor, with glamorous chandeliers and jewel-toned velvet touches, makes it a beautiful environment for a special event or simply to enjoy an afternoon of luxury in, especially when enjoyed with a glass of champagne. Their Mother’s Day Afternoon Tea is a great way to spoil mum, with it’s inclusion of a glass of Champagne Lanson Rosé and a little box of handmade chocolates for her – the stress-free way to gift!
A bedazzling sight to behold on George Street, The Printing Press decorations are only a sample of the festive environment within. Located in Edinburgh’s old printing press, thisnew restaurant had a mix of elegant and vintage décor touches; I felt swooped back to a toned down Gatsby-esque era—warm, but classy.
Director Chris Rees receives us as we descend to the recently relaunched Siam Restaurant and Bar at the bottom of Howe Street. The cosy spot is warm and welcoming, ideal for an intimate dinner or a catch up with friends. Chris is the perfect host; he leads us to our table and recommends the squid and the scallops, freshly caught and brought in from the shore that morning. Thai crackers with a delicious chilli sauce are brought out almost instantly and are gone just as quick –they are highly addictive!
Meat takes pride of place at Leith’s new Chop House
‘Bar & Butchery’, which prides itself on serving only the best. On the menu is award-winning Highland Wagyu from Burnside of Balhaldie, and Aberdeen Angus from Haridesmill Farm and Shaws Fine Meats, who source from several small Scottish farms. Part of The Compass Group, which already has Sygn, Monteiths and the West Room, the
executive chef Brian McConnachie butchers the meat himself in-house. Whole sides of beef are dry-aged for up to 90 days with Himalayan salt in the Chop House’s own fridges. The beef is cooked over an open flame charcoal grill which has been custom designed and locally crafted.
Stockbridge diners have been putting up the bunting for the arrival of Field Grill, the sister restaurant to Field Southside which has earned a well- deserved reputation for great food. Farrow & Ball interiors offer relaxing surroundings, where our scallops were cooked to perfection with homemade picallili and mustard sauce – rich pork belly and crunchy cauliflower made for a great combo.