As an Edinburgh bod, this 5pm Dining blogger always has a soft spot for all the festivals which take place in the capital during August.
Sure, the sheer volume of visitors makes it harder to get around and people trying to pay bus drivers with a twenty gets old real quick.
However, these are minor irritations when weighed against the chance to see some of the best musicians, actors, comics and artists in the world.
It’s also a lot of fun. Who cares that navigating the Royal Mile is akin to trying to run up an escalator when you get the chance to see acts like FFS, the Franz Ferdinand Sparks collaboration?
Six course tasting menu
On the other hand, I am seldom grief-stricken when the entire kit and caboodle leaves town at the end of August.
One can have too much of a good thing.
Traditionally, the Virgin Money fireworks display at the end of Edinburgh International Festival marks the end of the festivities.
As always, The Pompadour by Galvin, at Waldorf Astoria Edinburgh – The Caledonian, puts on a special dinner for the fireworks and this year is no exception.
Taking place on Monday 31st August, the evening begins at 6pm with Champagne and canapés in the salon, followed by dinner at 6.30pm.
The six course bespoke tasting menu, devised by executive chef Fraser Allan, showcases the very best Scottish and French ingredients (see menu below).
Dinner will finish in plenty of time for guests to get to the Scottish Chamber Orchestra concert on Princes Street Gardens. Those without concert tickets will be able to watch the display from the castle-facing window in the restaurant’s salon.
The dinner is £75 a head with the option of the sommelier wine pairing also available at an additional £52.
Festival Fireworks Dinner
Monday 31stAugust
Escabèche of yellowfin tuna, aubergine purée & herbs
Venison & hazelnut ravioli, girolles velouté
Orkney scallop juste tiede with vanilla, lime & caviar
Scottish lamb, confit belly, pommes boulangére & sauce Niçoise
6, 12 & 24 month aged Comté, oatcakes & pear chutney
Valrhona Manjari chocolate crémeux, Bruce Farm raspberries & pistachio ice cream