Victor Contini is one of the best known restaurateurs in Edinburgh, as well as one of the busiest.

Along with his wife Carina he owns and oversees three Edinburgh restaurants, Contini Ristorante, Contini Cannoball and The Scottish Cafe and Restaurant (as well as their Royal Mile Cafe), and supports his wife’s many foodie endeavours which include tv appearances and recipe book launches.

Recently he took some time out of his schedule to speak to the 5pm Blog about his Scots Italian foodie background, what it’s like to work with his wife, and the three ingredients that can fix anything.

(He also shared Contini Cannonball’s chocolate martini recipe which you can watch here).

Read his answers below.

Foodie Scots Italian

Tell us a bit about your background and journey from foodie Scots Italian family to your current influential position in the Edinburgh restaurant scene? 

Like so many East coast of Scotland Italian Scots, our grandparents came from remote villages in the Abruzzi mountains. Both Carina’s and my grandparents came from villages less than a mile apart and were very dear friends. My grandparents arrived in Edinburgh in 1914 and Carina’s in 1920. Both families opened ice cream and fish and chip shops and we’re honoured to be able to continue their tradition and serve the best simple food to the lovely Scottish people and so many visitors from all over the world. 

Were you always destined to go into the food industry or did you ever consider doing anything else?

I left school at 18 and joined the family business, Scotland’s oldest delicatessen founded by my grandfather in 1934.  I’ve always loved looking after people, and serving the most fantastic cheese and amazing produce over the counter for over 23 years was a great joy in my life. I loved it and still have many dear old customers from those early days whose grandchildren I now look after in the restaurants. It’s great fun sharing not only our families’ heritage but our customers heritage too.  Carina joined me in the shop shortly after we were married but eight years later, when we had our first child, we decided it was time to start our own journey and took the brave step to open Centotre which we now call Ristorante Contini. It’s a passion and a great source of happiness to be able to run a restaurant. Long hours but such great times seeing our customers leaving happier than when they arrived.  

Scottish and Italian ingredients

What is it like running your restaurants alongside your wife?

A challenge and that’s just Carina!  No I’m joking, it’s fabulous sharing work, rest and play. Good times and hard times but after 22 years together we’re happier than ever thanks to our beautiful children, wonderfully hard working team and fantastic customers. I’m a very lucky man! 

Can you tell us more about your focus on Scottish and Italian produce?

Our philosophy is very simple. We use the best freshest ingredients. All our fresh fish is landed at Scottish harbours by Scottish boats.  All our pork is organic and beef is grass fed from Scottish farms. We buy organic Scottish vegetables from Phantassie for The Scottish Cafe and Cannonball, but for Ristorante we import our sunshine from Italy. Fresh vegetables and fruit, mozzarella Di Bufala, Burata and so much more. It’s the best of both worlds. And three years ago we were very proud to start using Carina’s brother’s home grown olive oil from the same village her father and grandparents came from. It’s very special. 

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On 5pm we have Contini Ristorante, Contini Cannonball and The Scottish Cafe and Restaurant. Can you tell me how they differ and what to expect from each?

Contini Ristorante is great fun all day (we open at 7.30am) and apart from our world famous bacon roll and great breakfasts, is totally authentic Italian.  Our carbonara is a signature dish. Made with fresh organic eggs, pancetta affumicata (a smoked still of Italian bacon) and Pecorino Romano. No cream, no mushrooms no Parmigiano. Authentic, light, so Italian and so delicious.  We also have one of the best exclusively Italian wine lists which is great for every pocket and our cocktails are definitely worth a try!  Oops, and our Contini coffee, how could I forget that! 

The Scottish Cafe & Restaurant is also open for breakfast, snacks, lunch all the way through to afternoon tea and high tea. It’s classic Scottish. Cullen Skink, fish and chips and macaroni cheese have never left the menu since we opened. But our very talented team of chefs headed by our Exec Chef Suzanne O’Conner develop our monthly changing menus which reflect the seasons and are not only great value but so tasty. 

We’ve three children and three restaurants. Each restaurant, like our children, have very different personalities despite their undeniable same routes. 

Now our latest Cannonball Restaurant is a stunning restaurant. Views to Edinburgh Castle that will leave you breathless, and our food, I must say, shines completely on its own.  We use all of the same 70 artisan suppliers that we use at The Scottish Cafe but it’s more delicately plated and perfect for a very special occasion or hits the mark for a mid week roast Peelham farm pork belly fix!  Irresistible .

Victor’s Quickfire Chef’s Questions

What’s your number one cooking tip?

Keep it simple. Be organised and never compromise on quality. 

What’s your number one piece of cooking equipment?

My pestle and mortar! Say no more. 

Favourite restaurant in Glasgow/Edinburgh?

My mother’s kitchen but that’s not open to the public!  So it would have to be any kitchen Carina’s in. Well it was Valentine’s Day just there!

Go-to dish you cook when you don’t have much time

Porridge! Morning or night it keeps me going. I love it. I must be turning more Scottish than Italian! 

Three ingredients that should be in every kitchen cupboard.

Extra Virgin olive oil, sea salt and a pepper mill. These three ingredients can fix anything! 

What would be your last supper?

Lobster! Any time any place any way. 

Do you have a favourite restaurant in the world?

I’m lucky that we’ve eaten in many beautiful restaurants. But maybe my favourite would be a little osteria in Puglia. Run by the same family for four generations. Fabulous fresh fish and home made wine. Simple pleasures. Just what I need to restore my energy after a busy festival.  

What is a cooking mistake you often see people make?

Making food too complicated! Wonderful fresh ingredients speak for themselves.