News

Published March 2026

Patisserie Made Simple is the first cookbook from world-renowned pastry chef, Maxine Scheckter. Containing 100 straightforward recipes, Maxine demystifies the techniques that transform a delicious cake into a stunning patisserie -all within a humble baking tray.

Maxine demonstrates that the airiest mousses, melt-in-your-mouth cheesecakes, fantastically tart compotes, perfectly tempered chocolate and impressively vibrant gels are all achievable for the home cook, enabling them to take their baking to the next level. 

Arranged seasonally, the simple-to-follow recipes are broken down into clear steps, accompanied by stunning photography. Festive events are marked with a sophisticated take on a birthday cake complete with the obligatory sprinkles; an Easter egg nest; and petits gâteaux inspired by the flavours and spices of a hot cross bun. Christmas celebratory patisserie includes a Speculoos bûche de Noël; and traditional German cookie flavours in the exquisite Pfeffernüsse Christmas tree cakes.

Maxine Scheckter has spent the last twelve years mastering her craft in some of the world’s top kitchens including The Fat Duck and sketch London. She founded Sugar Flour Pastry School in Wellington, New Zealand in 2019 and finds incredible joy in teaching passionate bakers the tricks of the trade.

Maxine said:

“I’m writing this book for a 16-year-old me. When I started out, I knew I wanted to temper chocolate, make shiny mirror glazes, and master other more advanced pastry techniques, but I couldn’t find a book that explained these in a way that I understood. There are plenty of beginner baking books, and plenty that are intimidatingly advanced, but I couldn’t find anything that bridged that gap. I wanted to be the person to write it. So here it is!” 

Other patisserie and petits gâteaux recipes include 

• PB&J: inspired by the classic peanut butter and jelly combination, the sharp raspberry compote contrasts perfectly with the smooth, rich peanut butter mousse. Finished with a mirror glaze and a tempered chocolate decoration, this is a great petit gâteau to practise pâtisserie skills.
• S’mores: blurring the line between a petit gâteau and a candy bar, these combine chewy cookie with soft marshmallow and dense ganache.
• Bergamot and Earl Grey: an elegant patisserie in which bergamot takes centre stage and the Earl Grey is more of an accent.
• Opera : a modern take on the traditional French pastry, lightened with a coffee milk chocolate whipped ganache.
• Peppermint slice: inspired by the classic After Eight mint chocolates, these are the perfect way to end a meal. 

Pâtisserie Made Simple: The Art of Petits Gâteaux is published in hardback by Kitchen Press in March 2026, with photography by Amber-Jayne Bain and will be available nationwide, priced at £35.  

Kitchen Press titles are distributed by BookSource. The book is available now for pre-order – HERE.  

Media Information: For press information, recipes, information, images or advance copies, contact Martha Bryce. martha@soundbitepr.co.uk / 07905761525

Number One, the four-AA-Rosette fine-dining restaurant at The Balmoral, led by Chef de Cuisine Mathew Sherry, will host a special one-night collaborative dinner with Will Lockwood, Head Chef of Michelin-starred Roots York, on Monday, 2 March.

Bringing together two like-minded kitchens, the event celebrates a shared commitment to exceptional ingredients, seasonality, and thoughtful, produce-led cooking. Working alongside the Number One team, Lockwood will collaborate to create a seven-course tasting menu that blends the signature styles of both restaurants while showcasing the best of fresh, local Scottish produce. 

Roots was established in 2018 by Chef Owner Tommy Banks with the aim of bringing a taste of the Banks family farm in Oldstead to the heart of historic York. Its menus are led by hyper-seasonal produce grown on the family farm and kitchen garden, alongside foraged ingredients, brought together through meticulous preservation techniques, including fermenting, curing, and pickling.

As Head Chef, Will Lockwood leads the kitchen with a modern British, farm-led approach rooted in clarity, simplicity, and respect for ingredients, allowing them to shine. His philosophy aligns closely with that of Number One, where provenance and sustainability are equally central.

The collaborative menu will feature Scottish salmon and other seasonal highlights, alongside Balmoral honey harvested from the hotel’s rooftop hives, underlining a shared dedication to provenance, sustainability, and flavour.

Menu highlights include a selection of both restaurants’ signature dishes, from Roots’ aged beef toast with horseradish crème fraîche and beef rib tartare, to hand-dived scallops glazed with spruce honey and served with layered celeriac preparations, alongside Number One’s Loch Duart salmon and a Balmoral honey dessert crafted using honey from the hotel’s hives.

Chef Will Lockwood comments: “My cooking is all about respecting great ingredients and letting them speak for themselves, so collaborating with Mathew and the team at Number One feels like a perfect fit. I’m really excited to get stuck into Scotland’s incredible local produce and to be cooking alongside John again. The menu will be simple, seasonal, and driven by what’s tasting best right now, from local seafood to the Balmoral honey. It’s honest, straightforward cooking that brings both kitchens together.”

Chef Mathew Sherry comments: “Will and Number One share a very similar approach to cooking: great produce, treated with care and respect. Our existing connection through John makes this a very natural collaboration. Bringing the Roots philosophy into Number One allows us to showcase Scottish ingredients in a thoughtful, straightforward way, letting them take centre stage while blending both kitchens’ identities.”

The collaboration will run as part of Number One’s regular dinner service; all bookings made for dinner on Monday 2 March via the website will automatically enjoy the collaborative chef menu.

The collaborative tasting menu is priced at £155 per person and includes arrival canapés and a welcome glass of Champagne. Head Sommelier Matthew O’Donnell will be on hand to offer his expertise, while Restaurant Manager Emma Hemy will oversee service.

Knockinaam Lodge, a luxury boutique hotel in Scotland’s south west, has announced that bookings are now live for its new luxury guest house, Seall Lodge. The striking coastal lodge has been completed on the estate’s hillside, overlooking the main lodge and its private cove.

Designed by architect John Murray, with interiors by John Dick & Son, Seall Lodge has been carefully positioned above the cove to maximise its  dramatic setting. Seall, meaning “to see” in Gaelic, reflects the lodge’s design ethos, with every principal room oriented to capture sweeping views across the bay and surrounding landscape.

The lodge features a reverse living layout. On the ground floor there are two generous super king bedrooms, one of which can be configured as a twin. The master bedroom includes an ensuite walk-in shower, while the family bathroom offers both a deep bath and a separate walk-in shower. Upstairs, a bright open plan kitchen, dining and living area opens onto a glass fronted balcony and roof terrace, providing uninterrupted sea views. Conceived as an informal, contemporary timber structure within the grounds of the traditional masonry hotel, Seall Lodge offers a distinct contrast to its historic setting. While the other luxury lodge, Shingle Lodge, sits on flatter land closer to the shoreline, Seall occupies a more dramatic position on the steep slope between the wildflower meadow and tree line. The result is a building likened to a modern treehouse overlooking the sea.

Inside, the interiors take inspiration from relaxed coastal living, with subtle references to beach huts and seaside retreats. Natural materials, neutral tones and refined yet practical finishes create a space that feels warm and cosy in winter while remaining light and calm in summer. The contemporary design complements the classical elegance of the main hotel.

Architect John Murray commented:

“Our aim was to make sure that architecturally, the building responds directly to its environment. A stepped cross section creates a two storey tower at the rear and a single storey frontage, allowing light and views to flow through the main living spaces. Externally, natural materials define the aesthetic, with vertical timber boards accentuating the height of the tower, horizontal timber shingles wrapping the lower structure, and a zinc roof providing a crisp contemporary finish.”

Seall Lodge is ideal for families and is dog-friendly, offering flexibility and privacy alongside access to the hotel’s facilities. Guests can enhance their stay with a private chef experience. The menus are rooted in classical French technique and shaped by Scotland’s natural larder, showcasing produce from the Galloway and Southern Ayrshire Biosphere and the Lodge’s own organic kitchen garden.

Guests can also dine in the main 3 AA Rosette restaurant, enjoying four-course lunches and seven-course tasting dinners created by Head Chef Craig Drysdale and his team. Signature soufflés, locally sourced seafood and meats, and carefully curated optional wine pairings complete the experience.

Callum McCann, Hotel Manager at  Knockinaam Lodge added: 

““Seall feels like a natural next step for Knockinaam. From the beginning, it was important that the building sat comfortably in the landscape and reflected our commitment to sustainability.

Built using natural materials and high levels of insulation, the lodge is designed to be energy efficient and long lasting. Its position protects the surrounding meadow and wildlife while making the most of the elevated views. As a hotel recognised by Green Tourism and the Galloway and Southern Ayrshire Biosphere, sustainability shapes every decision we make.

Seall offers guests privacy and contemporary comfort while keeping them closely connected to the landscape, whether that’s through produce from our organic kitchen garden, locally landed seafood, or simply the uninterrupted sea views. Our aim has always been to enhance Knockinaam thoughtfully rather than expand unnecessarily, and we believe Seall strikes that balance.”

Booking for the new lodge can be made here. 

Prices start from £1225 for a 2-night stay in high season and £875for a 2-night stay in low

Speciality coffee roastery, Birch, on the Isle of Skye, has been recognised in the World’s 100 Best Coffee Shops 2026.

The World’s 100 Best Coffee Shops 2026 were revealed on Monday, 16th of February at a ceremony at CoffeeFest in Madrid – one of Europe’s most influential coffee gatherings. The news comes following Birch’s listing in the Best Coffee Shops UK 2025, announced earlier this year. 

Birch was founded by Skye local, Niall Munro, in 2020. Inspired by trips to coffee mecca, Melbourne, Niall wanted to replicate the Melbourne café style back in his hometown, but with beautiful, locally sourced products from the Scottish Highlands and Islands, and with a firm focus on speciality coffee, roasted on the island. They have two cafes – one in Portree on the Isle of Skye, and the other in Inverness.

Placing at #50, Birch was one of just two coffee shops in the UK to make the World’s 100 Best Coffee Shops list for 2026.

Niall Munro, founder of Birch, says:
“To be recognised in this way means the absolute world to us. Since day one, Birch has been an absolute labour of love, and that’s always been at the forefront of everything we do.  We’ve worked really hard over the last five years to create a unique experience at Birch – through our Isle of Skye roasted coffee, our curated pour over menus, speciality house-made Viennoiserie and our delicious brunch, made with ingredients from our home here in Skye.  I’m so proud of the whole team who have made this possible.”

To determine this prestigious list, 15,000 coffee shops from around the world were first nominated, then the public voted for their favourite shops, and finally, scores from the public vote were then combined with jury scores from 800 judges worldwide. The coffee shops with the highest combined scores from public and expert votes have been honoured as the World’s Best Coffee Shops, with the final results presented as a ranked list from 1 to 100. 

The full list will be available to view here and can be found on Instagram @theworlds100bestcoffeeshops.

Peter McKenna, previously chef-owner of The Gannet in Glasgow, along with Kevin Dow, are set to open their hotly anticipated new restaurant, Eleven Fifty Five, in its place on Argyle Street in Finnieston on Thursday 26th of February.

The 52 cover restaurant is the latest venture from McKenna, one of Glasgow’s most acclaimed chefs, and Dow, arguably the city’s most beloved Maître D’. Since the doors closed at The Gannet for a final time at the end of 2025, the restaurant has undergone significan renovation, drawing inspiration from cosy Irish snugs, years of travel and Parisian bistrots. 

The furniture has been handcrafted by local carpenters and the space upholstered with forest green tones. Some of The Gannet’s recognisable brickwork will remain, while the back dining area has been completely stripped back and reworked to create a snug area ideal for private parties, with a nod to Scotland and Ireland’s proud whisky heritage.

The bar area has been altered to accommodate space for dining at the bar, which gives the restaurant energy and allows for a more flexible and fun dining experience. The mezzanine has been completely rebuilt to create a dedicated private dining room with A/V that can cater for up to 12 guests, having either a plated three-course or a sharing banquet offering.

Eleven Fifty Five will be an upscale yet approachable neighbourhood bistro celebrating Scottish produce while honouring McKenna’s Irish roots. The restaurant will proudly showcase whole cuts of meticulously aged beef from trusted Scottish and Irish herds, alongside seasonal braises that speak of comfort and craftsmanship. Their fish, presented on the bone if appropriate, honours the catch with respect and simplicity.

Daily changing specials will include: porchetta with green sauce  and confit ratte potatoes; Hannan’s salt aged onglet with fries and chimichurri; oxtail and marrow pie with potato puree; hake kiev with white bean gratin; and baked beetroot with golden cross, spinach and beetroot salad.

Working hand-in-hand with their network of local farms and artisan producers, Eleven Fifty Five’s vegetable dishes evolve constantly with the seasons, with each plate telling a story of the land and the passionate hands that tend it. This is Peter and his team’s take on modern bistro cooking: approachable yet ambitious, rooted in tradition but always looking forward.

Peter McKenna, chef-owner, said: 

“To me this feels like a natural evolution – we have stripped back then built up the restaurant and food offering creating a space and menu that will draw you back time and time again. Good honest hospitality with no gimmicks, just great produce cooked with care and respect and a drinks list that is second to none. I can’t wait to share Eleven Fifty Five with our guests.”Bookings are now live, and can be made at https://www.elevenfiftyfiveargyle.co/

Balgove Larder, the beloved St Andrews farm shop and dining destination, has announced the 2026 schedule for its popular Night Markets and Car Boot events.

The Night Market will take place on the first Tuesday of each month from May to September, from 5pm to 9pm, alongside The Car Boot. In 2026, these dates are: 

• Tuesday 5th May
• Tuesday 2nd Jun
• Tuesday 7th July
• Tuesday 4th August
• Tuesday 1st September

Visitors to the Night Market can enjoy freshly grilled dishes from Balgove Larder’s wood-fired Steak Barn, a distinctive space with walls of recycled potato crates and a central barbecue. A rotating selection of street food vendors will also be on hand, offering a variety of snacks and small bites. Shoppers can stock up on fresh produce from Balgove Larder’s master butchers and vegetable growers, as well as a range of local artisanal food and drink, including chocolates, cakes, craft beers, wines, and more. Live performances from local musicians add to the vibrant atmosphere, creating a lively evening for families, friends, and food lovers alike.

The Car Boot will also be held on the third Sunday of each month from March to October, from 10am to 4pm. The dates are:

• Sunday 22nd March
• Sunday 19th April
• Sunday 17th May
• Sunday 18th June
• Sunday 19th July
• Sunday 16th August
• Sunday 20th September
• Sunday 18th October

The Car Boot offers a treasure trove of vintage and preloved homeware, clothing, jewellery, and unique finds. Shoppers can explore an eclectic mix of items while enjoying the community atmosphere that Balgove Larder is known for. Sustainability is at the heart of both the Night Market and Car Boot, reflecting Balgove Larder’s commitment to promoting reuse and supporting local makers and producers.

A unique collaborative space for food, drink and the arts – Brown’s of Leith – will launch in Edinburgh on 27th November with four new food and drink businesses.

Representing a major step in the regeneration of the area, Brown’s of Leith will open within the historic George Brown & Sons Engineering Works on The Shore. The development comes after the engineering firm vacated the building last year, when the management of the building was taken on by the design hub Custom Lane, under the Creative Direction of Gunnar Groves-Raines.

The first phase of the project will see the following high-profile food and drinks businesses opening:

Haze – From the makers of Timberyard and Montrose, this is an all-day venue (open 8am – 8pm) designed to blur the lines between morning coffee and evening wine. Haze will serve a carefully curated menu of small plates, inspired by some of Europe’s best wine bars, featuring cheese, cured meats and tinned fish, alongside wines, spirits, soft drinks and speciality coffee.

Shuck Bar – a new seafood bar celebrating the best of Scottish produce, created by the celebrated Portobello seafood shack, ShrimpWreck. The new outlet promises a more refined menu, whilst keeping the spirit of its street food origins.

Civerino’s – the Edinburgh-born, NYC-style pizza brand brings a new chapter to Leith with a menu dedicated to East Coast American–style pizza.

Woven – a blending studio that sources single malt and grain whiskies from across the world, and brings them together through craft and curiosity. Providing opportunities for visitors to get involved themselves, Woven redefines what blended whisky can be: borderless, inclusive and unapologetically flavour-led.

A new bakery and workshop are also being developed.

In the future, Brown’s of Leith will also be home to a community of artists and architects. A programme of events, exhibitions and artists’ residencies will be announced after the launch.

As an extension to the wider Custom Lane ecosystem, Brown’s of Leith is designed to act as a catalyst for creativity and will include a system of shared knowledge and mentorship for less-established designers, makers and creative professionals. Custom Lane is a project created by the award winning architecture and design studio GRAS.

Gunnar Groves-Raines said:

“Custom Lane has evolved into a truly enriching community of designers and makers but we’ve always looked over The Water of Leith towards the iconic blue doors of the George Brown & Sons building. Breathing new life into this building is a truly exciting opportunity to build upon our vision, celebrate our Leith home, and develop a productive and energising space both for visitors and the makers based there.

“The space will evolve but by launching with these four outstanding businesses, we’re putting the emphasis on conversation and collaboration – food and drink is the perfect way to bring people together.

As a former engineering works, the building has been home to over a century of making, from boats to bicycles, and we are proud to continue that tradition.”

Overlooking The Water of Leith, the building was home for 130 years to George Brown & Sons, engineers and metal workers. The family business relocated to East Lothian in 2024. The existing space retains period industrial architecture across three generous floors. Keep up to date with the latest developments at Brown’s of Leith at customlane.co or www.instagram.com/browns.leith.

Brown’s of Leith
4-6 Shore,
Leith
Edinburgh

Link here to high-res imagery

For more information, contact Martha Bryce (martha@soundbitepr.co.uk; 07905761525)
and Abigail Dunn (abigail@soundbitepr.co.uk; 07554839707)

A first of its kind for the city, Nishiki, a Japanese-fusion Izakaya is due to open in August, by the team behind Yamato, one of Edinburgh’s leading Japanese restaurants.

The 40 cover restaurant opening in the west end of Edinburgh will be one of Scotland’s first sake-dedicated bars. The drinks menu will be built around the famous Japanese beverage, with food inspired by izakaya-style dining, Japan’s answer to a gastropub. Nishiki will offer an all day dining menu and serve breakfast, lunch, Afternoon Tea and dinner with a focus on sharing plates and authentic Japanese flavours.

The breakfast menu will feature traditional breakfast dishes, alongside Japanese fusion dishes like Japanese style French toast. There will be a drinks menu centred around premium Japanese teas and a curated matcha selection, all made using ceremonial-grade matcha powder. After breakfast, the menu will transition to a variety of izakaya-style small plates, including freshly hand-rolled sushi and a selection of grilled dishes. The bar will feature a carefully curated list of sakes, Shochu-based cocktails, and Japanese whiskies. In addition, Nishiki will serve its own signature IPA. The restaurant space is thoughtfully designed in a Japandi style, blending minimalist Japanese tradition with modern Scandinavian simplicity. Natural materials like wood are paired with modern elements, such as steel lighting, alongside traditional features like Japanese washi paper.  Whether enjoying a quiet moment at the counter or sharing a meal at the long communicable table with friends and family, Nishiki offers a calm, welcoming environment where Japense-inspired design meets modern comfort, from morning to night. 

Max Wang, Chef Owner at Yamato: 

“With Nishiki, we wanted to create something new for the city. We’ve visited lots of Izakayas during our trips to Japan and really wanted to bring the concept to Edinburgh. We have designed the space to be welcoming for everyone. A bright, communal environment where people can come together to enjoy fantastic food and drinks.”

To stay up to date with behind-the-scenes previews, opening day announcements, and exclusive sneak peeks of the menu, follow Nishiki on Instagram @Nishiki_edinburgh

151-155 Morrison Street, EH3 8AG, Edinburgh 

Images here.

The first 1,000 people to join will receive six months of free access when Shuffle officially launches, along with an exclusive 40% cash reward on the first use of the app

Shuffle, the premium rewards app that gives you real money back every time you dine or drink at partner venues, is coming to Edinburgh and Glasgow this September after successful launches in Manchester and Liverpool. Shuffle brings a new way for customers to enjoy dining out while supporting local hospitality venues.

To celebrate the Scottish launch, the first 1,000 people to join the waitlist will get six months of free access when Shuffle officially launches, plus an exclusive 40% cash reward the first time they use the app. After that, users can unlock surprise cash rewards ranging from 5% to 100% of their bill at some of the most loved restaurants, bars, and cafés in both cities. There are no vouchers or points, just real money credited directly to the account, which can be spent anywhere.

Shuffle is a subscription-based rewards app, priced at £2.99 per month, offering users exclusive, surprise rewards at top restaurants, bars, and cafes in the city. From a morning coffee to a tasting menu or a night out, customers will have the chance to enjoy unique perks with every visit.

More than just a rewards app, Shuffle supports local hospitality by driving footfall, encouraging repeat visits, and making dining out and spending locally more fun.

Ollie Purdue, CEO and co-founder of Shuffle, said:

“We created Shuffle to make dining out more rewarding. Scotland’s food scene is incredible. From Edinburgh’s cosy cafés to Glasgow’s late night dining, we’re thrilled to start working with so many outstanding venues.

The hospitality industry has been through a challenging few years. Shuffle is our way of bringing people back through the doors while giving them something fun in return, the thrill of a reward they weren’t expecting, in real cash they can use anywhere.”

“Edinburgh and Glasgow have incredible hospitality scenes, and we’re excited to start working with so many outstanding venues.”

Shuffle is changing the way that people dine out and support local businesses. Launching in Glasgow and Edinburgh this September, the waitlist for early access is now open. To be one of the first 1,000 customers and receive six months of free access, unlocking surprise rewards at some of the cities’ most loved restaurants, bars, cafes and more, sign up here to join the waitlist for Edinburgh and here for Glasgow. 

For further information, visit https://getshuffle.co.uk/ or follow https://www.instagram.com/shufflerewards/

Images here

Bar Prince at The Balmoral has joined forces with the iconic, family-run Jannettas Gelateria of St Andrews to launch an exclusive wine and gelato pairing from 25th August – 7th September. The menu will celebrate the pairing of artisan gelato with fine wines and Champagne, inspired by the growing dining trend in cities such as New York, Paris and London.

Bar Prince has worked closely with Jannettas to select four gelato flavours for the pairings, including one created exclusively for this menu. Led by Bar Manager Giovanni Cassino and Assistant Bar Manager Stefano Pinna, the team has carefully selected two wines and two Champagnes to complement the four distinct gelato flavours on the tasting menu, with each pairing including two scoops of gelato and either a 175ml glass of wine or a 125ml glass of champagne.

Tasting menu:

Tahini – £24.50 (paired with Sancerre) 

Created especially for this occasion, this gelato blends toasted sesame seed paste with rich cream for a refined balance of savoury and nutty notes with a smooth finish.

Pistachio – £26.50 (paired with Charles Heidsieck Champagne)

Made with pistachios from Sicily, this flavour is deep, earthy and subtly sweet. The pairing with Champagne highlights its creamy texture and delicate taste. 

Tayberry – £28.50 (paired with Charles Heidsieck Rose Champagne)

A tart sweet gelato made with tayberries, a blackberry and raspberry hybrid, grown locally just fifteen minutes from Jannettas. This flavour celebrates the best of seasonal Scottish produce. Fruity notes are complemented by the bubbles, creating a refreshing pairing.

Chocolate sorbet – £21.50 (paired with Valoplicella)

Rich and indulgent, made with high-quality cocoa. The pairing with Valpolicella, a red wine from the Veneto region of Italy, enhances the chocolate with fruity notes. 

Stefano Pinna, Assistant Bar Manager, said, 

“We’re thrilled to be teaming up with Jannettas. Lots of us have fond memories of visiting their shop in St Andrews, and as a family-run business with Italian roots, it feels like the perfect fit. It’s been such fun exploring how these unusual pairings bring out new flavours in both the gelato and the wine. Each one has been expertly paired to create a truly experiential tasting, and has been great fun, challenging our expertise into something so playful.”

Lewis  Hazel, Co-owner of Jannettas added,

“This collaboration is a special one to us and a true milestone since taking over from the previous generation. The idea of pairing gelato with wine and Champagne opens up exciting possibilities for flavour. Our tayberry gelato, for example, has a unique sweet profile that works beautifully with certain wines and it comes from berries grown by a family friend just down the road.”

“We’ve grown up in this business,” says Lewis Hazel. “It’s not just about making gelato; it’s about continuing something bigger than ourselves, something our family has built for over a century.”

The Balmoral, a Rocco Forte Hotel with 124 years of history, continues to be an iconic part of Edinburgh’s culture and hospitality scene. This collaboration celebrates the shared Italian heritage with Jannettas Gelateria, also a family-run business that has been serving authentic gelato and sorbet in St Andrews for 117 years.

Founded in 1908 by Benedito Jannetta, Jannettas is a family-run business now led by fifth-generation brothers Lewis and Ross Hazel. Every generation has upheld a legacy of craftsmanship, using traditional Italian techniques and high-quality ingredients including local Fife berries, Sicilian pistachios, and rich Scottish dairy. Gelato is made fresh year-round by the family and their team of skilled gelato makers. 

Bar Prince offers an extensive drinks selection, from Old and New World wines to French Champagnes, providing the perfect menu, team and setting to create inventive gelato pairings. Stylish, yet relaxed, the bar features comfortable cornflower-blue leather seating, a long marble bar and a cosy fire in the adjoining library. Finishing touches like gleaming copperware and fresh garnishes create a welcoming atmosphere. 

Guests will be able to order gelato pairings directly from the menu or can choose to book a  full tasting experience of the four flavours on the menu matched with selected wines and champagne. The full tasting menu, priced at £50 per person must be booked via the Bar Prince website here and will be available from 25th of August- 7th of September. 

Timings:

Monday – Friday: 12pm-9pm

Saturday – Sunday:  12pm- 9pm

Bar Prince at The Balmoral
Address: 1 Princes Street, Edinburgh EH2 2EQ
Phone: +44 131 556 2414
Email: barprince@roccofortehotels.com

Website

For media enquiries, images or interviews, please contact: 

Emma McVeigh on emma@soundbitepr.co.uk / Abie Dobie on abie@soundbitepr.co.uk  / Gemma Robertson on gemma@soundbitepr.co.uk

Images HERE.