Hungry for Edinburgh food news? Tuck in. Have seconds. There is loads.
Lots happening at the moment so feast on this bumper serving of Edinburgh food news.
83 Hanover Street is currently taking shape under the watchful eye of Juan Jose Castillo Castro. Juan was born in Chile and raised in Sweden.
His new venture will offer ‘plates, wine and good times’ with a hint of Chile. We’re told that this will mean empanadas and pisco sours along with charcuterie and small plates of top notch ingredients prepared simply.
All the grub will be accompanied by a well thought out wine list with wines by the carafe and fine wines by the bottle and glass.
Juan, who also took ownership of the nearby 99 Hanover Street bar recently, aims to encourage casual countertop dining.
In London, places like Barrafina and Ceviche have proved very popular. The idea is that 83 Hanover Street will promote a similar vibe.
Edinburgh food news: Six By Nico goes Wonka
Still on Hanover Street, Six By Nico restaurant has revealed the theme for its next menu.
For six weeks, beginning on Tue 15th May, both the Edinburgh and Glasgow restaurants will serve a six course menu inspired by Willy Wonka and the Chocolate Factory.
The new six course tasting menu includes a Reverse Cheese Board; Duck Sweetie Jar; Beetroot Dib Dab; Cod Blackjack with Shetland squid, liquorice and cauliflower; corn-fed chicken with chorizo popcorn, candied olive and mole poblano sauce and – of course – a dessert made famous by the movie, The Wonka Bar with cherry parfait and peanut butter cheesecake.
Chef Nico Simeone said:
‘Let’s be honest: when we were younger, we all wanted to live in Willy Wonka’s chocolate factory. We wanted to swim in his chocolate river and brave the risks to sample Wonka’s Fizzy Lifting Drinks. While we unfortunately don’t have a goose that lays gold chocolate eggs, the team are very excited to create some magical culinary dishes that will provoke memories of the iconic movie.’
Edinburgh food news: Chef Smith leaves Norn, opens Fhior
A swift ten minute walk away, we note that seasons on Broughton Street is about to become Fhior restaurant.
For reasons which have yet to emerge, Chef Scott Smith suddenly resigned from Norn restaurant in Leith earlier this week.
He is now preparing for the launch of Fhior. More news as we get it.
Edinburgh food news: Tom Kitchin goes to Gullane
Sticking with the new openings, Tom Kitchin and his wife Michaela have announced that they have taken over the Golf Inn in Gullane.
It will re-open in the autumn as the Bonnie Badger, a kitchen with rooms. Chef Kitchin’s restaurant group includes the Michelin-starred Leith restaurant The Kitchin; Castle Terrace and The Scran and Scallie. Another Tom Kitchin restaurant in Bruntsfield is also coming to fruition.
The Stockbridge Restaurant launches weekend lunch menu
If we stroll along to Stockbridge this weekend, we could, for the first time, have lunch at The Stockbridge Restaurant on Saturday or Sunday.
The two AA star restaurant has launched a new daytime menu for the weekend.
Served from 12.30pm to 2pm, the menu includes a selection of the restaurant’s most popular dishes from its evening à la carte. Think along the lines of duck confit with cassoulet bean stew and seared Shetland salmon.
There will also be a selection brunch favourites such as garlic field mushrooms on toasted brioche and crab cakes with cherry tomato salsa.
The Stockbridge Restaurant is having a soft launch for the new menu this weekend with 50% off food. Dishes begin at £3.50 for tapas portions and an average of £9 for a main course portion.
The Scotch Whisky Experience raises a new dram for its 30th
Finally, we would like to with The Scotch Whisky Experience a happy birthday.
It will celebrate its 30th birthday tomorrow.
Since opening in 1988, the five-star Royal Mile attraction has welcomed 6.8 million whisky fans through its doors.
To commemorate the milestone, they have released a 30 year-old blended Scotch whisky.
The blend is limited to individually numbered 550 bottles. Visitors undertaking the Platinum Whisky Tour over the coming months will have the exclusive opportunity to sample it.