News

Balcaskie Estate opens gates to food, drink and rural businesses 

Why grow a business alone when there’s land, resources, investment and know-how to tap into?

That’s the message from Fife’s Balcaskie Estate, which is opening the gates to its organic and regenerative-focused farm to sustainable businesses and start-ups looking for a leg-up to help them grow, as part of Pitch Up! 2025. 

Pitch Up! is a farmer-led movement that invites businesses at all stages to share land and space on organic and regenerative farms at a low cost.

From today, entrepreneurs and businesses can submit an expression of interest, ready for the Pitch Up! Applications season, which returns in November.

Growing together

Pitch Up! is a positive story about farmers working together, independently of government initiatives and funding bodies, to create a different model for farming and food businesses.

The initiative connects organic and regenerative farms with sustainable businesses needing access to land/ space. They then share resources, knowledge and land to feed one another and grow together. 

Sam Parsons, Balcaskie Estate Manager said:

“Fertile land is at the core of everything we do at Balcaskie and we have grown a community of businesses around that. We really want to hear from both new and established enterprises with a view to them to joining us here as part of our network. It’s a brilliant way to share expertise, distribution and staff and to support innovation. For us, this is a really useful way of developing a sustainable rural economy.”

Pitch Up! welcomes businesses at all stages – supporting established enterprises with relocation, renovating space customised to their specific needs, or readying land for use. For start-ups, it could be more about experimental space, trialling packaging and dispatch, or support developing their pricing models, product offer or production processes.

In return, Pitch Up! farms gain partners, not tenants. Each agreement is different, shaped to be fair to both sides – whether that’s profit share, turnover rent, produce use/ reuse, or longer-term regeneration goals. It’s about helping farms diversify in a future-focused way. 

Successful pitchers will join and work with an existing community of Balcaskie businesses already focusing on a circular economy approach that ‘stacks’ enterprises to make the best and most sustainable use of the land including:

• Scotland the Bread, a collaborative farming, milling and bakery project to grow better grain and bake better bread with the common purposes of nourishment, sustainability and food sovereignty. It also supplies Baern Bakery at Bowhouse who specialise in naturally leavened bakes

• East Neuk Market Garden, a 4 acre agroecological farm growing vegetables, salads, herbs and fruit, which supplies the local community as well as Stocks Kitchen, a catering business, food shop and cook school that focuses on produce grown on the estate including The Butchery at Bowhouse. 

The Balcaskie team is particularly keen to hear from those involved in pastured dairy, leather processing and design and those who can make use of the organic grains grown on the farm.

Balcaskie Estate covers 4,500 acres in the East Neuk of Fife. With an organic and regenerative focus, farming practices include mob grazing, improving soil health, native wildlife conservation and the reintroduction of heritage breed livestock for a more sustainable future for food production and rural communities. At the heart of the estate is Bowhouse, a growing community of producers, which work to transform local ingredients into artisan food and drink. The Bowhouse Market Weekends have become a well-established fixture, welcoming around 4,200 members of the public every month. 

Interested businesses can take the first step and fill out an expression of interest form today.

To find out more, visit  pitchupandgrow.com – and follow @pitchupdandgrow on Instagram for the latest updates. 

Perthshire-based scientist, Dr Marian Bruce, has created The Wild Scottish Flavour Wheel to enable people to rediscover the lost tastes of wild Scottish ingredients and encourage greater understanding and use of wild plants. Dr Bruce is now seeking community collaboration to make available the stories, recipes and opinions of the people of Scotland to create an online library of Scottish wild flavours. 

The project is part of work seeking to understand how individual people experience and describe wild flavours and use Scotland’s wild species. 

The wheel identifies fifty Scottish species – from more familiar plants like elderflower to seaweeds and fungi – and divides them into ten flavour profiles. Ingredients like pignuts and heather are placed into the Earthy category, while nettle and ground elder are in the Bitter section, for example. Other categories include Forest, Berry, Seaweed, Fungi, Fresh, Spice, Hedgerow and Floral. 

The project seeks opinions, feedback, folklore and recipes, which will be collated into a new online resource, available for everyone to use.

Dr Bruce said:

“There are wild flavours all around us but so much of our knowledge of this is at risk or needs to be rediscovered. Broadening everyone’s understanding of this is a way of enhancing the richness of our world and reconnecting with nature. We want as many people as possible to rediscover these lost flavours of Scotland.

“Flavour is somewhat subjective and often hard to describe so we’re asking everyone to take part in the further development of the wild flavour wheel. This collection of community resources will be made available to everyone and help us to better understand these national natural flavour assets. The more people leave feedback about how they perceive the flavour of different species, the better understanding we’ll all have of this.

“I’m looking for a wide range of contributions, particularly the community of foragers. This input could take the form of words for flavour, descriptors of species on the wheel, family recipes, stories or folklore around the species and suggestions for new additions. This community collaboration will bring the flavour wheel to life. The Wild Scottish Flavour Wheel will expand with more information, become more interactive and is an evolving resource and tool for people to enjoy, use and be part of.”

To view the Wild Scottish Flavour Wheel and provide your feedback, visit https://highlandboundary.com/pages/wild-flavour-wheel.

The Wild Scottish Flavour Wheel will be launched at the Scottish Wild Food Festival https://www.scottishwildfoodfestival.co.uk/ which takes place on 17^th and 18^th May 2025 at Tir na nOg in Stirlingshire. 

The Wild Scottish Flavour Wheel is protected under a Creative Commons Licence, which allows use of the wheel for non-commercial purposes only. 

Media Enquiries

Media enquiries or to set up an interview with Dr Bruce, contact Martha Bryce, Abie Dobie or Nikki Whyte at Sound Bite PR

Martha@soundbitepr.co.uk / abie@soundbitepr.co.uk / nikki@soundbitepr.co.uk

Tel. 07905761525 / 0131 510 3252

Link to high resolution images here.

Scotland—First Table is officially launching its popular restaurant discovery platform in Scotland next week. Edinburgh and Glasgow food lovers now have an exciting new way to explore the cities’ thriving dining scenes. Starting April 9, diners can take advantage of First Table’s signature offer: 50% off the food bill for two, three, or four guests as a reward for dining at an off-peak time.

Already present in nine locations across the U.K., the platform provides an innovative approach to dining and restaurant discovery, making it ideal for diners eager to explore new restaurants and cuisines while staying connected to Edinburgh and Glasgow’s evolving culinary scenes. 

The offer is simple: book an off-peak table through the platform and enjoy 50% off the food bill for two to four diners. Sign-up is free, and diners pay a booking fee of between £4 to £8 to secure the offer (drinks are regular price).

Mat Weir, CEO and founder of First Table, is excited to offer First Table to Scotland’s food lovers. “We’re delighted to connect diners with the vibrant culinary scene in these two cities. After all, they’re ranked among the top food destinations in the U.K.,” he notes. “First Table is all about helping people discover great new restaurants, and we’re excited to introduce our concept to Scotland.”

First Table is proud of its win-win approach, delivering a great experience for both diners and restaurateurs alike. “Becoming a restaurant partner is completely free; there are no sign-up fees or commission, just great exposure,” says Weir. “The platform connects our restaurant partners with diners looking for somewhere to dine out, making it easier for foodies to try new spots and for restaurants to be discovered.”

Among the restaurants joining on April 9, are Laila Cockburn and Laila New Town, two foodie hotspots where the ambience is just as captivating as the cuisine. The venues are owned and operated by Edinburgh-based directors Sabrina Gali and Lisa Cairns. “We’re thrilled to bring Laila to First Table Diners and join as a restaurant partner from day one,” says Sabrina. “It’s a no-brainer for us to be on the platform and offer our off-peak tables, to create a buzz early on in our shift,” she adds. 

Food lovers will be able to explore a vibrant mix of dining experiences, from laid-back taquerias to dynamic, ever-evolving menus crafted by artisan chefs. Of course, some classic local venues are included, where local talent and traditional Scottish cuisine take centre stage.

First Table launched in Queenstown and is available across the U.K., New Zealand, and Australia. The platform has over 2,500 restaurants and two million foodies in its community worldwide. You can read more about the First Table story here. 

The First Table app can be downloaded from the Google Play Store or the Apple App Store.

SoBe Burgers, the Miami-style smash-burger brand, will celebrate landing in Edinburgh on 14 February by offering a free burger to its first 50 customers, with a further 50% off burgers for the whole of its opening weekend.

Opening at 75 Lothian Road, for sit-in and takeaway, this will be the first SoBe Burger in Edinburgh. The casual burger brand, which was founded in London in 2019, has been making waves across the UK with 11 sites and 200 delivery outlets making it the fastest growing burger brand in Britain. SoBe (short for South Beach, Miami) is famous for the smash-burgers discovered by friends Tom and Alex in Miami and brought to life this side of the Atlantic, plus its incredible range of signature sauces – garlic confit, truffle and green chilli. Signature burgers include:

• Truffle cheeseburger: two beef patties, melted cheese, crispy onions, crunchy dill pickles, and umami truffle mayo
• Confit garlic cheeseburger: two beef patties, melted cheese, crispy onions and confit garlic mayo
• BBQ cheeseburger: two beef patties, melted cheese, crunchy dill pickles and smokey bbq mayo
• Green chilli cheeseburger: two beef patties, melted cheese, pickled green chillies and spicy chilli mayo

All the burgers can be made vegan and there is a selection of chicken burgers made with crispy buttermilk coated chicken tenders and seven different types of fries including Truffle fries served with truffle mayo, crispy onions and chives and the Cheeseburger fries served with aged beef, cheese sauce, ketchup, mustard and pickles. The full menu is also Halal friendly.

Open to 3am on weekends and 1am weekdays, SoBe Lothian Road is set to be the go-to place for a  late night burger with 20% off after 11pm every day. Make sure to leave your mark with the giant DIY sticker wall. And if you are craving your SoBe burger fix from home, it’s also available through Deliveroo and Uber Eats.

Opening offer runs from 5pm on 14 February until 1am 17 February.

75 Lothian Road, Edinburgh, EH3 9AW

Images available here.

https://www.sobeburger.co.uk/edinburgh

@sobeburger

An island food hub is seeking food, drink and street food producers from across Scotland to add to its roster of monthly Sunday markets on the Isle of Bute. The application form is now live and will close on Sunday 26th January.

Launched in June 2023 in Rothesay on the Isle of Bute, Bute Yard is a contemporary space that showcases the best local food, drink, art and crafts the island has to offer. The organisers are now regularly providing a selected number of spaces for producers from across Scotland and would welcome queries for market stalls, food trucks and pop-up restaurants.

Just a short walk from the ferry terminal, the markets already host around 2,000 people at each event and have become a destination for locals and visitors to the island alike.

Applications are now open for:

Sunday 4th May 2025, 10am – 4pm

Sunday 1st June 2025, 10am – 4pm

Sunday 6th July 2025, 10am – 4pm

Businesses can apply for single or multiple markets using the Market Application Form and will be contacted if they are successful in February.

Bute Yard is a versatile covered space with an outdoor courtyard area. A multi-use venue with flexible and scalable event areas, the modular space features an open-plan bar service and impressive kitchen facilities. The space is also the permanent home to Bute Distillery and Bute Smoke House. To find out more about Bute Yard, email hello@buteyard.com or visit  https://buteyard.com/ and follow their Instagram and Facebook channels with the handle @buteyard.

The Noble is set to open next month in Glasgow’s city centre early February. The new public house is the  latest venture by Glasgow-based The Superlative Collection – Scotland’s fastest growing independent hospitality group.

Situated at 16 Bothwell Street (formally housing 63rd + 1st), The Noble will re-imagine the classic British pub, taking an elevated yet unpretentious approach to hospitality. The new venue will fall under The Superlative Collection group, which includes other Glasgow favourites: Glaschu, Maison by Glaschu, Gōst, The Duke’s Umbrella, The Clubhouse and Blue Dog.

The 100-cover venue will seamlessly blend the comfort of a classic pub with the refinement of a premium bar, to create a venue which appeals to both locals and visitors alike. Located opposite Glasgow Central Station, the inventive menu, exceptional wine and cocktail list, and live music at The Noble makes it the perfect sanctuary for commuters to enjoy a business meeting, all-day dining or post-work drinks.

Open daily from 9am until late, The Noble will offer a unique pub experience unlike anything the city has to offer. The bar will be headed up by Group Bar Manager, Ewan Angus, who has created a menu of signature martinis, to sit alongside a curated list of beers, wines and classic cocktails. Their speciality martini list includes: hot honey martini; passionfruit martini; and tomato martini, which are made using innovative Rotovap infusions to preserve the delicate flavours of the fresh ingredients used in their creation. 

The bar will offer an array of drinks available on tap, including Cruzcampo, Moretti, Guinness and Neck Oil, as well as non-alcoholic options from Heineken 0% and local brewery, Jump Ship. An expansive whisky list includes over 30 single malts, blends and bourbons and The Noble will also showcase three signature cocktails in partnership with The Macallan, featuring their 12-year, 15-year and 18-year old liquids. 

A menu of playful and nostalgic bar snacks has been designed to sit alongside their drinks, which include: prawn tempura with lobster aioli; square sausage roll with brown sauce; mussel popcorn with malt vinegar powder; and Arbroath Smokie omelette.

Group Bar manager, Ewan Angus, says:

“There’s a lot of complexity in so many versions of classic drinks nowadays, but The Noble’s approach will be to refine and redefine drinks in a way that is simple, elegant and timeless. 

The Rotovap will allow us to take it one step further and build amazing drinks that are aesthetically clean and simple, but that will blow you away with their punchy flavour profiles. We’re starting the menu off with a selection of signature Rotovap martinis, the simplest of drinks, and I am excited to welcome guests around the bar to taste these wonderful creations.”

The Noble offers an all-day dining experience with Director of Food, John Molloy overseeing the kitchen. The breakfast menu, served from 9-11am, includes ‘the best bacon roll in Scotland’ – a buttermilk bun with thick cut smoked bacon, bacon jam and slow cooked pork belly. John has also created ‘The Glasgow Pie’ – a chicken tikka masala filled flaky roti pie, served with a side of basmati rice, and a first of its kind honouring one of the city’s favourite dishes. 

The menus at The Noble are heavily inspired by British pub classics, with local Scottish produce at their core. Other main menu favourites include: venison hotdog, brioche bun, truffle mayo and crispy onion; The Noble Ploughman’s Grilled Cheese; and beef whisky and haggis bangers, mash and onion gravy.

Director of Food, John Molloy, says:

“The Noble will offer a brand new experience to Glasgow’s bustling city centre – all the character and comfort of a classic British pub, but with a hint of elegance that’ll really set it aside. We’ve taken a playful route with the menus, which feature nostalgic snacks and elevated pub classics with a Scottish flair. I can’t wait to welcome people of Glasgow and beyond through the doors of our public house, The Noble.”

The Superlative Collection is a dynamic hospitality group dedicated to creating exceptional culinary and social experiences across a range of distinctive venues around Glasgow. The Noble Public House will be their seventh venue within the city.

The Noble is set to open early February 2025. For updates, follow The Noble and The Superlative Collection on Instagram @thenoblepublichouse and @thesuperlativecollection

High-res images can be accessed here

Isle of Tiree Distillery has launched its inaugural whisky, the first legal single malt whisky produced on the Hebridean island of Tiree in over two centuries. 

Founded in 2012 by trad folk musicians, Alain Campbell and Ian Smith, Tiree Whisky Company Ltd aims to preserve and promote Tiree’s whisky heritage, whilst reviving distilling on the island. 

Once known as Tìr an Eòrna, which translates from Gaelic to the ‘Land of Barley’, Tiree was home to no less than fifty illicit distilleries before the 1800s. However – unlike other islands – Tiree never re-established a distillery until 2019 when Alain and Ian lit the stills of the Isle of Tiree Distillery for the first time. 

Isle of Tiree Distillery is one of Scotland’s smallest whisky distilleries which uses traditional whisky production methods to produce 2,000 litres of pure alcohol per year (LPA). Each part of the process is handcrafted using methods of the past but with an enthusiastic vision for the future of the island.

Ian Smith, co-founder of Tiree Whisky Company says: 

“This is an important moment in the island’s history as we reconnect with an industry that was once such an important part of island life. As well as providing local employment, we hope that our distillery will encourage visitors from all over the world to come to our home on Tiree.”

Alain Campbell, co-founder of Tiree Whisky Company, added:

“We created our distillery to bring whisky production back to the island and this will be the first single malt whisky from Tiree in over 200 years. The distilling heritage of our island has inspired us since we were kids and we are immensely proud to bring whisky back to Tiree.

“We have strived to keep our production methods true to our ancestors – we use most traditional methods along with grain, water, fire and gravity – that’s all we need.”

“We hand mash laureate malted barley in mesh mash bags – hoisted high on wooden blocks to lauter clear the wort into our oak mash tun. This is followed by an extra-long fermentation in our oak washbacks. First distillations take place in our wide copper washstills, followed by carefully distilling the spirit in our 300L spirit still. And then age our whisky in small casks and our maturation happens right on the rocky Tiree coastline.”

This first release of Isle of Tiree Single Malt Scotch Whisky is limited to only 800 bottles and retails at £199.99. Last year, an initial pre-sale of 400 bottles sold out in less than two hours, meaning those who want to get their hands on this first release will need to act quickly. 

The first 10 bottles will be reserved and sold at auction from the 31st of January. A

10% of profits from the auction will be donated to local island charities.

Isle of Tiree Single Malt Scotch Whisky is available exclusively on their website at www.tyreegin.com/whisky

Link here to high res imagery

Moss, a new farm to table restaurant owned by Chef Director,Henry Dobson is set to open in Stockbridge on 29th January with over 90 products sourced directly from Dobson’s Scottish  family farm.

The 26-cover scandi-inspired minimalist dining room has been designed by Henry and his artist wife, Akiko, featuring their own home-made textured paint, using ash from farm-sourced hardwood, that gives the impression of exposed concrete. The tables have also been built by Henry using wood from wind-fallen Lime trees, with crockery made by Akiko, who specialises in ceramics, using clay from the farm.

The a la carte menu will be based on the best of the fresh and preserved harvest from the farm in Angus and a network of local producers including Phantassie Organic Farm in East Lothian, Butchery at Bowhouse in the East Neuk of Fife with foragables, game, meat, vegetables and herbs sourced from the farm. Taking inspiration from his travels in Scandinavia and East Asia, as well as from the diverse cultures in his team, the dishes will be ingredient-led and will constantly evolve depending on what produce is available. The menu that has 100% of its produce source from Scotland will feature beef dripping, bone marrow and garum focaccia, duck smoked using shavings from the dining tables, ceviche cooked with acid from wild sorrel, and the fluffiest chiffon cake outside of Japan. Furthermore the drinks list will focus solely on British made natural and low intervention wines, beers and spirits with producers like Westwell, Domaine Hugo and Henners featuring prominently on the wine list, as well as house made infusions, kombuchas and caffeinated hot beverages using roasted barley koji and British grown tea. 

Dobson and his team bring a wealth of fine dining experience, having worked at some of the finest restaurants across the UK and beyond, including Noma in Copenhagen, The Ledbury and Pollen Street Social in London and Heron in Edinburgh. 

Henry Dobson says,

“Moss is the culmination of two years of solid R&D and I can’t wait to open our doors and share our perspective on what we think is possible with Scotland’s diverse palette of ingredients. My team and I are excited to amalgamate the best of Scotland’s local makers and producers and find our niche amongst the incredible scene of restaurants in Edinburgh. This project has already been such a personal journey for my family and I. From our six month R&D trip to Japan, to Akiko and I digging clay out of ditches for the tableware, to sieving ash for the paint, to bucking, milling and joining the table tops all the way to foraging our vast library of preserved ingredients from my family farm.”

Henry trained at the Ballymaloe Cookery School in Cork and three Michelin-star restaurant Noma in Copenhagen, where he became fascinated with slow food ideology and preserving and fermenting seasonal ingredients to use in dishes and drinks throughout the year. Working with a network of specialist producers, the drinks list will only feature British makers and the menu will use only Scottish suppliers.

Working in London as a head chef and sound engineer in the music industry, his dual passions for creating art and gastronomy synthesised into a dream to open his own restaurant where he could source materials direct from producers and his family farm. Having studied food production, his exploration of hospitality and service techniques saw him move to Japan to take a residency in ceramics and working at both two Michelin-star Maz, studying the approach and techniques of Virgilio Martinez, and at 1 Michelin-star Kabi where he learnt their unusual preservation techniques and worked with ultra high-quality Japanese produce.

Moss will open Wednesday – Saturday for a set lunch and a la carte dinner service with reservations opening soon. Follow Moss_edinburgh on instagram for updates.

Moss

112 St Stephen Street

Edinburgh

EH3 5AD

The internationally renowned Studio Lemercier, co-directed by independent curator, Juliette Bibasse and visual artist and climate activist, Joanie Lemercier, is making its Scottish debut at St Andrews Botanic Gardens as part of the Garden’s ‘Summer Art Nights’. 

Over the course of four weekends, Studio Lemercier will be showing new and existing work across different mediums including light installations, a video work and plotter drawings corresponding to the garden’s approach to reframing our perspective on the natural world. 

Studio Lemercier explores the intersection of light, art, political ecology and energy. Experimenting with unconventional media such as water mist, build up surfaces, trees and wild plants, their light installations encourage audiences to reflect on the representation of nature through technology and their perception of reality. While Studio Lemercier draw inspiration from the legacy of the light and space movement, they are dedicated to responding to the ecological crisis by developing a different studio practice and low-tech solutions, as well as incorporating environmental activism into their work. 

St Andrews Botanic Gardens’ Summer Art Nights will run for four weekends from 19 July to 10 August and merges art and research with a series of installations, screenings, guided tours and in-conversation events. These bring together artists and researchers to discuss the relationship between the ecological crisis and art and/or aesthetics, our fascination with plants, and sustainable practices, amongst others.

Anne Daffertshofer, St Andrews Botanic Gardens Art Curator, said, 

“We’re looking forward to welcoming Studio Lemercier as our artists in residence at St Andrews Botanic Gardens this summer. With over 4,000 species of plants, our Garden isn’t just a beautiful space, it’s -also a centre for cutting-edge biodiversity research against a backdrop of the ecological crisis. There are a lot of synergies between Studio Lemercier’s work and our Garden – both reflect on our perception of nature and look to take audiences on a journey of contemplation and a new perspective on the world around us.”

Juliette Bibasse from Studio Mercier added:

“In the past couple of years, we have developed many projects in the comfort of our Brussels’ studio space. Recently, we have made it our priority to work in direct relationship with natural environments, giving ourselves new constraints such as being ‘off the grid’ as a way to tackle energy-related questions. We believe in the strength of art as a way to raise questions and engage in conversation. St Andrews Botanic Gardens is a perfect context for us to confront our ideas and prototypes to reality and an attentive audience. We are very excited to explore these new paths.”

Find out more about St Andrews Botanic Gardens at www.standrewsbotanic.org or on facebook or instagram.

Travel Information: 

St Andrews Botanic Garden is located on Canongate and is a 10-15 minute walk from the centre of St Andrews. The easiest route is to follow the signs from the town down Viaduct Walk, which is a shared path for bikes and walkers. The 93 bus route goes past the Garden, to/from St Andrews Bus Station. It takes 5 minutes by bus from the bus station in St Andrews to the Garden, or 13 minutes to walk. The 93 bus is operated by Stagecoach, so for information on times and ticket prices please see their website. The nearest train station for the Garden is Leuchars – buses connecting Leuchars and St Andrews are available every 10 minutes or less.

There is a free car park at the Garden – however please note that this may be busy during special events. 

St Andrews Botanic Garden, Canongate, St Andrews, Fife KY16 8RT.

Clare Coghill, chef-owner of Café Cùil says:
This lango roll recipe is a great option for a quick spring dinner. Not only are they quick and easy to make, but they’re super indulgent and are a great way to impress a guest. The key to this dish is getting the freshest langoustines you can get your hands on, and you’ll be on to a winner.

Ingredients

• 400g freshly cooked and peeled langoustine tails 
• 2 brioche buns 
• Half an onion, diced
• 100g salted butter, diced 
• 25g smoked nduja sausage, diced (Clare recommends East Coast Cured)
• 1 clove of garlic

Flaked sea salt (Clare recommends Isle of Skye Sea Salt Company)

• Chives 
• Olive oil 

Method

• Add your finely diced onions to a pan with a small dash of olive oil and allow the onions to soften. 
• Add in your diced garlic and nduja sausage and cook on a medium heat for 5 minutes until the nduja sausage is sizzling alongside the onions and garlic 
• Remove from the heat and allow to cool for a few minutes, before adding the nduja mixture to a food blender with the diced butter. Blitz until smooth.
• Using the same pan as before, add in your langoustine tails and a heaped spoonful of the nduja butter, gently heating the pan so the langoustines become hot in the sizzling butter
• To serve, slice open your brioche roll and pop in the microwave for 10 seconds, to make the bread extra soft. Gently spoon the buttery langoustines into the brioche and sprinkle sea salt flakes and cut chives.