Photo of
August 8, 2016
The Candy and Bacon burger from Burger and Fringe.
The Candy and Bacon burger from Burger and Fringe.

The Edinburgh festivals got underway at the weekend and the city is packed with assorted clowns, thespians, musicians and their fans.

As always, Edinburgh’s restaurateurs have geared up for one of their busiest months and a fair number of pop ups have, er, popped.

At the bottom of Broughton Street, the Riparian Rooms appears to have come back to life for at least the duration of the festivals.

Burger and Fringe

In the city centre, Itchycoo Kitchen and Bar, in Radisson Blu Edinburgh on the High Street, has become Burger & Fringe.

Head Chef Barath Kumar uses fresh, locally sourced and seasonal ingredients to create a menu of themed, handmade Scotch beef burgers and other favourites including North Sea battered cod and chips and 28-day dry aged rib eye steak.

There are nine different burgers to choose from. The Flaming Cow is spiced up with pickled jalapenos, fresh chillies, sour cream, smoked Applewood cheddar, ketchup and harissa mayo while the Highlander comes with haggis, Scottish cheddar, fried onions and whisky mayo.

Candy and bacon burger

Less conventionally, the Candy and Bacon burger offers a sweet and sour combo of Scottish cheddar, candied bacon, spicy beefy mayo and crispy fried onions all housed inside a grilled glazed ring donut.

Lighter options include the quinoa salad: feta, watermelon, char grilled peppers, pumpkin seeds, quinoa and roast garlic, all served in a basil dressing.

Desserts on offer include the classic sundae made with Mackie’s ice cream from Westertown Farm in Aberdeenshire.

Make your day with a sundae.
Make your day with a sundae.