The Sun Inn – out of town but well worth the trip

The Sun Inn is yet another restaurant that had already set the bar high before our visit. A number of our friends had said it was marvellous and it had also won Scottish Gastro Pub of the year in 2011. Though it took us 20 mins to get there we had an inkling we wouldn’t be disappointed – and it is in the perfect location if you are heading out of Edinburgh on the A7.

The Sun Inn had a warm country pub feel, but looking at the beautifully presented food on the way to our table we knew this was more a gourmet experience than a slap dash supper at the local pub.

The menu read amazingly well with a mighty selection of interesting dishes from a Monkfish Scampi Caesar salad to Duck Breast, poached pears and Cashew mash. Celia, my companion and fellow taster for the evening, started with a delightfully light Mushroom Pithivier. I opted for some big juicy scallops; cooked perfectly and served on black pudding with some very tasty cauliflower cheese puree (Celia and I agreed the puree would even be delicious with a Sunday roast!)

For the main course the very attentive and charming waitresses delivered us a smoked haddock and leek gratin (I am reliably informed was delicious) and Lamb rump. Now this wasn’t any normal Lamb rump, as it also came complete with a lamb shoulder suet pudding! Suet pudding, if I am honest, is not something I eat regularly, but bulging with tender lamb shoulder, I am desperate to have it again!

Finally, after nipping upstairs to have a look at their very chic boutique hotel style bedrooms (complete with super-cool brass free-standing bath), we were ready for our pudding. Celia went for a berry medley of The Sun Inn home made ice cream, and I opted for the much more indulgent Rhubarb trifle. The trifle was stunningly presented in a glass jar with rhubarb sorbet, white chocolate mouse and mouth melting meringue.

All in all this was a delicious meal, tantalising our taste buds at every turn. The dishes were as interesting as they were appetising, and though this is perhaps not the cheapest of establishments it is in my view worth every penny. That said, they offer an array of early evening and Sunday menus which are cheaper, whilst not compromising on quality.

The Sun Inn  Lothianbridge, Dalkeith   0131 663 2456

The Reporter Food reviewer, Holly Jones, is a partner in The Lifestyle Company Scotland  You can follow the company and their lifestyle tips on Twitter

Sugarcraft Roses are red….
Sugarcraft Violets are blue….

Cuckoo’s Bakery launch their luxurious range of Valentine’s Day treats

Flowers and chocolate are so passé! Show how much you love your sweetheart with six exquisite cupcakes delivered to their door, fresh from Cuckoo’s Bakery. Each cupcake represents a different romantic moment, from the tender to the passionate, which St Valentine himself would swoon over!

Show your softer side with “Truffle Cuddle” – A lovable chocolate sponge cupcake filled with homemade chocolate ganache, and topped with a teddy.

Give them an edible kiss with “Cherry Velvet Lips” – A romantic take on the cupcake classic, Red Velvet laced with cherries and decorated with a cherry red chocolate pout.

“Raspberry Passion” will make their taste buds tingle! – An exotic passion fruit and raspberry cupcake with a passion fruit sunset frosting.

“Toffee Sweetheart” is as timeless as your love story – Cuckoo’s have adapted the classically British sticky toffee pudding, for a deliciously moreish cupcake.

Heaven is “Coconut Love Cloud” – a fluffy coconut cupcake filled with homemade coconut custard and topped with a cloud of coconut cream cheese frosting, crushed meringue and pink heart sprinkles.

Spoil them with the luxurious “Strawberry and Pink Champagne” cupcake, complete with pink buttercream icing and a fresh strawberry.

Cuckoo’s will bake these cupcake fresh for you, before placing them in a box decorated with red ribbon, complete with a Valentine’s day card – all for £17.50. Now you have the perfect Valentine’s gift sorted, all you have to do is decide whether to sign your name on the card, or simply a mysterious “?”…

Cuckoo’s Bakery
150 Dundas Street, Edinburgh, EH3 5DQ
t: 0131 556 6224 / e: hello@cuckoosbakery.co.uk
www.cuckoosbakery.co.uk

A real hidden Gem for Sushi Lovers

I like my sushi. I have eaten it for years, since holidaying in Japan about 13 years ago. That said, I have only recently started to understand the intricacies of the art of Sushi, and when asked to review Kanpai, which I had heard such brilliant things about, I knew I needed to take a die hard Sushi enthusiast with me.

I found that enthusiast in the form of my business partner, Lucie. I knew that Lucie would embrace the task, and although I am an adventurous foodie, Lucie is far superior in her choices.

Kanpai on Grindlay Street is a real hidden gem, and a perfect spot for a smart lunch, dinner or for those of you who just fancy some deliciously made and beautifully presented food. The restaurant is sleek and spotless, with an open kitchen where you can watch the sushi chefs make up their delicacies – an art in itself!

Lucie and I started off with some meat dumplings which I thought to be a bit of a sell-out at such an amazing sushi establishment, but I highly recommend these tasty little morsels as did our kind and helpful waitress.

Then arrived light tuna sashimi with a Miso dressing (so yummy I could have eaten it from a spoon). Next we had  seaweed (one of my favourite staples at Japanese restaurants) and some of the largest tempura prawns I have ever seen and the tempura was one of the lightest I have encountered.

Next was the real pièce de résistance, something that, if I had not been with my trusty foodie Lucie, I would never have ordered – Aubergine in a sweet Miso Sauce. This is a dish so delicious it is making my mouth water even now. To anyone planning a trip to Kanpai I beg you to try it (even if you don’t like Aubergine).

To finish off we ordered dragon rolls with chicken and avocado which were lovely, and soft crab rolls – a real treat and not often seen on a menu. These were scrumptious and I shall definitely be ordering them again.

Pricewise, good sushi is never cheap, but the portions you get are big enough to fill you up, so the price is totally qualified by both quality and quantity. In short, I cannot recommend this little gem highly enough and whether you work rest or play that end of town, Kanpai is a must for any food lover.

Kanpai 8-10 Grindlay Street T 0131 228 1602

The Reporter Food reviewer, Holly Jones, is a partner in The Lifestyle Company Scotland  You can follow the company and their lifestyle tips on Twitter

As the dish traditionally known as ‘the food of love’, and enjoying a reputation as a potent aphrodisiac, oysters will feature as specials at award-winning Scottish seafood restaurant Mussel Inn this Valentine’s Day.

Yet, whilst chilled oysters served naturally or with shallot and red wine vinaigrette remains the most popular option on its menu, Mussel Inn has noticed a growing trend in popularity of grilled oysters – and even oyster tempura.

Matt Johansson, food and beverage manager at Mussel Inn, said: “According to Greek myth, Aphrodite, the goddess of love, sprang forth from the sea on an oyster shell and gave birth to Eros, which is where word ‘aphrodisiac’ derives, and legendary lover Casanova always started a meal by eating 12 dozen oysters. That’s why we’re sure that our oysters will prove popular options on our menu this Valentine’s Day!

“Yet whilst I personally love them naturally with a sprinkle of lemon juice – they are so fresh that you can taste the sea water – our grilled oysters with gruyere cheese and bacon are amongst the most popular dishes on our menu. For novices I would recommend the oyster tempura, which has a delicious crispy outing and lends the oyster an appealing, velvety texture.

“Carefully nurtured in the sea lochs of the Scottish west coast, our hand selected and sustainably cultivated oysters grow more slowly then those from warmer waters, providing a richness and depth of taste that we believe is unique.”

Located at 61-65 Rose Street, Edinburgh and 157 Hope Street, Glasgow, the award-winning Mussel Inn is renowned for its passion for its offering of delicious locally sourced fresh seafood, providing excellent value for money and a quick and friendly service.

To book a table call 0131 225 5979 or 0141 572 1405 or log onto their website for more information.

Delicious fresh seafood in the heart of Stockbridge

Having heard some great feedback on Café Fish, my business partner, Celia, and I  had high expectations when we went to review it on a blustery January evening. And this lovely restaurant definitely did not disappoint.

We were welcomed out of the cold January night by a friendly waiter who took our coats and presented us with a delicious menu, which changes daily depending on the fresh fish they get in each morning. Having made the bold decision to move to Stockbridge from Leith, Richard & Mary Muir set up Cafe Fish anew in a wonderful converted bank. The restaurant is larger than it feels, and even on a Tuesday in mid January most of the tables were being used. Outside is a west facing deck which, according to the proprietor, is a favourite on warm sunny days when locals can soak up the sun whilst eating some tasty fish tapas.

Anyway, back to us. For starter Celia ordered the Sardines and once she had negotiated the de-boning she enjoyed the well cooked fish served in a butter sauce. I went for my trusty favourite calamari, presented beautifully with a passion fruit and sweet chilli sauce. I seemed to eat it rather too quickly though!

After tucking in to a glass of light Chilean Sauvignon (the wine menu was excellent) we were given our stunningly presented main courses. Café Fish seem to be experts in presentation! I opted for the Monkfish and prawn Malaysian Curry. Light and sweet with a hint of spice, I know I will be craving it again very soon. Celia had the Sea Bass and Garlic Mash. As a bit of a mash connoisseur, Celia is quite specific how she likes it, but she claimed that Café Fish hit the nail on the head with theirs.

Two ladies eating on their own –  of course had a pudding! I went for crumble, something I would never usually choose, as from childhood I was fed rather sharp tasting mixed berry crumbles. But this was deliciously light served in a ramekin with Edinburgh’s favourite Luca’s ice cream. I am now a fully fledged crumble convert. Celia went for Sticky Toffee Pudding, which was predictably a yummy perfectly sized portion.

Though we were relatively modest in our choice of puddings, the pudding menu was nearly as long as the main menu. With pudding wines, ports and a mouth watering selection of cheeses from Iain Mellis, I shall definitely be going back to try more.

If you like fresh seafood presented beautifully, but in non-pretentious and comfortable surroundings, Café Fish is a no brainer. The staff are friendly, happily greeting regulars like old friends – with their ever-changing menu this is an establishment you can go to time and again.

Cafe Fish 15 NW Circus Place T 0131 225 9554

The Reporter Food reviewer, Holly Jones, is a partner in The Lifestyle Company Scotland  You can follow the company and their lifestyle tips on Twitter

An Edinburgh restaurant is celebrating a Burns Night with a difference tonight.

Following an extremely popular launch last year, Spoon Cafe Bistro, on Nicolson St is running its ‘Burns’ Turns’ night again.

The celebrations start at 7pm when for only £10, a delicious Burns Supper is served, including haggis, followed by cranachan and also a dram. A band, ‘Stringjammer’, will be playing traditional Scottish music with a twist while diners enjoy their meal.

Then the evening gets into full swing when everyone is invited to take a ‘turn’ at entertaining the audience, with a Burns poem recital or a song.

“Our first Burns’ Turns night last year was fully booked,” says Spoon co-owner, Moira Alexander: “And our customers had such a great evening, that they asked us to run it again this year.

“Many diners were keen to get up and take their ‘Burns’ Turn’ and we enjoyed a wide range of contributions of songs and poetry. Edinburgh has got talent!

She adds: -”We’re all looking forward to another night of great food, great music and a celebration of Scotland’s greatest poet. The evening is getting booked up quickly though, so anyone who would like to come should get in touch as soon as possible.”

Award-winning Head Chef, Mark Greenaway, has received the coveted three AA Rosettes following the opening of his first signature restaurant in February 2011.

The AA has announced the latest additions to its restaurant awards, with seven establishments being honoured with three rosettes. The fine-dining restaurant in Scotland’s culinary capital is the only restaurant in the country that has been awarded the accolade which was announced today. The higher AA Rosettes, awarded just twice a year, celebrate the exceptionally high standards of cuisine that these restaurants offer.

AA Hotel Services Manager Simon Numphud said: “We are delighted to recognise seven new establishments with the achievement of three AA Rosettes. All have demonstrated a high level of consistency and accuracy in the overall cooking standards that our inspection team has experienced. Restaurants serving food of a three Rosette standard are worthy of recognition from well beyond their local area and I am delighted that these very deserving restaurants have been acknowledged for their efforts.”

Mark Greenaway has received acclamation nationwide following the opening of the restaurant at No.12 Picardy Place. Based in central Edinburgh, his restaurant offers a fine dining experience. Set in a Georgian townhouse at No.12 Picardy Place the 70 seated restaurant hosts two private dining rooms, catering for 10 and 20 guests, respectively. Mark’s signature style has elevated the reputation of No.12 Picardy Place to a whole new level, achieving a number of awards and outstanding reviews across the board since opening last year.

The ‘Rising Star Chef of the Year’s’ modern style of cooking with a traditional twist is confident and assured, using only the best local and seasonal produce. Mark’s menus are always intriguing and presentation is as pleasing to the eye as it is to the palate.

Mark Greenaway commented on his success: “We have only been open for 11 months so we really didn’t expect it. However, it is a really good achievement for the whole team, who have all pulled together. It shows that were being recognised for what we believe in – great food at honest prices.”

I got to our rendezvous, the recently opened cafe called The Haven, ahead of my two companions which allowed me to choose the best seats in the house next to the stove.  We toasted ourselves back to some kind of warmth there, a lovely revival on such a cold day. The atmosphere in The Haven is one of a lovely bright living room with comfortable chairs and a great array of cakes. Great music just audible in the background, and nobody shouting into their mobile.

I ordered the new latte, a flat white,  which was beautifully presented, and a piece of orange and almond cake which just fair melted in the mouth…although madly tempted by the generous slice of millionaire’s shortbread with white chocolate on top at the same time.

The poet had scones with clotted cream and jam. As you can see she only stopped long enough to allow a quick snap before devouring the lot. In fact this was her find. She had been there before enjoying the coffee and tea on tap, along with the cakes and the all day breakfast menu.

The third member of our newly formed cafe review group also arrived by bike. The cafe is ideally situated at the end of the cycle path near Hawthornvale, so easily accessible by ‘active travel’ means.

You can find out more about The Haven and see more of their photographs on Facebook.

The Haven 9 Anchorfield EH6 4JG

Tel 0131 467 7513

Mark Greenaway is Executive Chef at the restaurant which bears his name at 12 Picardy Place. He has a great love of food and this month is opening the door to allow you to try out his food at bargain prices. This is the restaurant equivalent of a January sale. So what is the deal? Well Mark is happy to let you come to his restaurant and eat what you would like to – and then pay what you want!

We had to go along and speak with him to find out more about what he is doing while other similar restaurants may be closed for a rest in January…..

Mark has a range of new and exciting dishes for 2012 featuring on his menu below and  including a brand new dessert that Mark literally just finished called ‘Flavours of Banofffee’.

Parsnip Velouté

Ham Hough Ravioli, Confit Parsnip, Curried Oil, Parsnip Crisps

8.00

Braised Pork Cheek Pavé

Hot Apple Jelly, Sea Buckthorn, Wild Herbs

8.00

Mosaic of Rabbit Terrine

Carrot Mayonnaise, Carrot Meringues, Roasted Hazelnuts, Baby

Leaves, Pickled Walnuts

9.00

Scottish Roasted Sirloin of Aberdeen Angus Beef

Braised Short-Rib, Bone Marrow Crumble, Confit Potatoes,

Shallots, Red Wine Jus

28.00

Honey Roasted Gressingham Duck Breast

Sausage Roll, Tarragon Croquette, Watermelon, Celeriac Purée,

Roasted Salsify, Tarragon Jus

27.00

Restaurant Mark Greenaway 12 Picardy Place Edinburgh EH1 3JT

T 0131 557 0952

E info@no12picardyplace.com

Follow Mark on Twitter 

Well here is an alternative suggestion for you from David Thornton Head Chef at Hilton Edinburgh Airport:-

Venison Loin stuffed with Stornoway Black Pudding

Ingredients

7oz of venison loin

15gram Stornoway black pudding

35gram carrot

35gram parsnip

100gram chive mash potato

2-3 rashers of smoked streaky bacon

10ml Heather honey

3 each Pea shoots

75ml of game sauce

Half a punnet of brambles (blackberries if not available)

Method

Place a sharp knife and make a hole the length of the venison to create a small hole in the middle, form the black pudding into a thin sausage and push down the hole in the middle. Place the rashers of bacon on a clean board side by side and place the venison loin onto the bacon two thirds of the way up, season the venison with salt & pepper and then wrap the bacon around the venison making sure that it overlaps and forms the shape of a nice thick sausage.

Next prepare the carrots & parsnips by peeling them and top & tailing, then cut lengthways and then into roughly cut diamond shapes (the shapes can be changed to your preference) blanch the carrots & parsnips till they are still a little crunchy but not raw.

Seal the bacon wrapped venison in a hot pan with a little oil & butter until golden brown all over then place in a hot oven 170 degrees C for about 7 minutes then turn over and continue cooking for another 3-4 minutes then leave to rest for a further 5 minutes to allow the venison to relax (this should be medium rare, cook longer if you want the venison medium or medium well to taste)

In a separate pan heat a little oil up and place the carrots & parsnips in and leave to colour on all sides with a nice golden brown colour, when this is achieved add seasoning & the heather honey and toss to coat the carrots & parsnips in the honey for sweetness.

For the sauce heat up the game sauce and add the juices from the venison & the brambles to infuse the sauce.

David also suggests how to serve the dish:-

On a plate of your choice, pipe the mash potato into a spiral just above centre on the plate, spoon the carrots & parsnips just next to it and cut the venison on an angle to show off the pink colour & black pudding and place in between the potato and vegetables, then place spoonfuls of the sauce at either end and garnish with the pea shoots and enjoy!!