As we may have mentioned once or twice, it’s the Year of Food and Drink Scotland 2015 and anyone connected with the Scottish restaurant industry is flying the flag for all our top notch natural produce.
Macdonald Holyrood Hotel in Edinburgh has been getting into the spirit of things by investing £500,000 in its new Acanthus restaurant.
Scotch beef and lamb
From Scotch lamb and beef to Shetland salmon and Scotch eggs made with black pudding from Stornoway’s Charles Macleod, the menu at Acanthus certainly doesn’t hide its allegiances.
Whether you choose to start your meal with Cullen skink or save yourself for a cranachan dessert, almost all the dishes have a Caledonian flavour.
For Acanthus Restaurant Manager Aine Kelly, it’s a no-brainer.
‘We have wonderful resources on our doorstep – the best seafood, the best beef – and we want people to embrace that and love Scotland for its food,’ she explains. ‘The thistle is a relation of the acanthus plant and, of course, the thistle is the flower of Scotland. Our restaurant is Scottish, our menu is Scottish and our ingredients are Scottish.’
Terrace with views
Stuart Broomfield, General Manager at Macdonald Holyrood Hotel, added: ‘As 2015 is the year of Scottish food and drink, we are proud to offer a restaurant that champions the very best of Scotland in its capital.
‘With spectacular views of Arthur’s Seat from our terrace, we believe that Acanthus offers something truly unique to Edinburgh’s already thriving food and drink scene.’