The only five star hotel on Edinburgh's Royal Mile has announced that it will start serving bottomless Sunday brunch from Easter Sunday.

Edinburgh residents may recall that the hotel was originally the Missoni and then the G&V. Recently, the premises on the corner of the Royal Mile and George IV Bridge rebranded as Radisson Collection Hotel, Royal Mile Edinburgh.

The hotel's Cucina restaurant still offers contemporary Italian cuisine. However, long term head chef Mattia Camorani has moved on.

Bottomless brunch for Easter

The new head chef is Andrew McQueen and the imminent bottomless brunch is one of his first changes.

Guests will be offered the choice of a three-course meal with fizz or two to three course meals with paired wine.

The brunch kicks off with a varied selection of charcuterie, smoked fish, fresh breads and pastries.

For the main event, there will be a choice between a crumbly smoked haddock fish cake with a poached egg and rich Hollandaise sauce; a full Scottish breakfast complete with haggis and black pudding or roast rib-eye of beef with all the trimmings.

To finish, choices include a gooey sticky toffee pudding drizzled in toffee sauce served alongside smooth vanilla ice cream. Alternatively, tuck into the creamy chocolate pavé with peanut brittle.

Sweet and fluffy waffles will also be on offer with a variety of classic toppings including banana, maple syrup or Nutella.

Live Jazz band

Diners are promised lots of local ingredients as well as herbs from the hotel's own EvoGro hydroponic systems.

The festive day will be complete with a live jazz band and children’s Easter egg hunt on the terrace.

After Easter, the bottomless brunch offering will be available every Sunday from 12.30pm until 3pm.

The three-course bottomless brunch with fizz costs £35 per person.

You can book into Cucina via 5pm Dining.