The Cocktail Mafia, a new one-of-a-kind drinking experience is due to open early December on Charlotte Lane in Edinburgh’s vibrant West End. Owned by Pinnacle Hospitality, the team behind The Raging Bull on Lothian Road, The Cocktail Mafia will fuse edgy glamour and elegance with theatrical flair. The experimental cocktail menu will bring a new and innovative concept to the Edinburgh bar scene. Cocktails include: ‘Citizen Cane’ made with Glenfiddich that will be served in a port sipper glass with a smoked bubble on top and the Roku Gin infused with basil, ‘Millieu Vert’ that will be presented in a vintage 1924 coupe, with a sugared basil rim.
The 160-cover bar has been created in conjunction with Edinburgh designer JaCoco whose remit was to craft a decadent drinking den. A rich and sultry palette, contemporary art, neon’s, plush fabrics and wallpapers create a sophisticated look and feel.
Nick Madigan, Managing Director, Pinnacle Hospitality, said:
“The Cocktail Mafia is a concept we have been working on since pre-pandemic times and we are very excited to be finally bringing it to life. We wanted to create a bar that was different yet complements the thriving Edinburgh bar scene with world-class service that will set us apart from our contemporaries.”
“Having been working on it for a while now, we have taken inspiration from some of the world’s best bars. It will be a deluxe experience, a playground for the senses with a focus on original cocktails for those who dare to be different. We don’t want to give too much away just yet, but we can’t wait to open our doors in the middle of the festive season.”
The Cocktail Mafia is due to open in early December from 4pm -1am Sunday – Thursday and 1pm – 1am Friday and Saturday. Sign up to the newsletter to keep up to date with progress: https://thecocktailmafia.co.uk/
Follow on social media for announcements, Instagram @thecocktailmafiauk, Facebook: @thecocktailmafia.
A new bakery, café and events space named Baern, will open at Fife’s food and drink hub, Bowhouse, in spring 2022 with visitors to this month’s Christmas Market Weekend, given the opportunity to try some of the food out for the first time.
Hazel Powell and Giacomo Pesce will open Baern in March in the striking café and courtyard area of Bowhouse offering hyper seasonal, producer-led, locally sourced food and homemade drinks. The ever-changing menu will be directly influenced by the producers within the Bowhouse, as well as the surrounding area, showcasing the incredible produce the region has to offer.
A daytime menu will run Thursday to Sunday and will be based around sourdough bread, sweet and savoury pastry and a plated brunch/lunch menu. An evening menu will run for special events and will focus on a more refined small plate offering. The pair will also offer a deli selection to take away and homemade soft drinks, with everything focused on locally sourced and foraged ingredients.
Pop up suppers and visits from guest chefs also form a part in the plans, with the upstairs area ideally suited to hands-on food workshops and group activities. Baern’s events will introduce the community to some of the diverse network of chefs, producers, and suppliers who are helping to shape Scotland’s food landscape.
Visitors to the forthcoming Christmas Market Weekend at Bowhouse on 11th and 12th December, will have the chance to meet Hazel and Giacomo who will have a stand at the market, selling freshly baked breads, scones, pasties, pies and cookies. The menu at the weekend includes a menu of sourdough focaccias with Rosemary oil, white wine; Nduja, fennel seed and garlic honey; or New potato, purple sage and grape. There will also be scones made with Isle of Mull cheddar and burnt onion skin served with apple butter; Pork, harissa, sage and chestnut sausage rolls; Butternut Squash, chestnut mushroom and burnt lemon pasties; Almond and brown butter mince pies; and Rye, dark chocolate and sourdough cookies.
Hazel and Giacomo join a line-up of food producers and street food traders from Fife and beyond, as well as a carefully curated selection of craftspeople at this seasonal event.
Hazel and Giacomo are moving to Fife from The Secret Herb Garden Café & Bistro (Edinburgh), where they’ve honed their skills baking and using the produce grown on their doorstep. One of the only bakeries in Scotland to operate a true wood fired oven, sourdough baking will be central to Baern’s food, alongside dishes using ingredients produced locally, particularly by those makers based at Bowhouse: Scotland the Bread flours from the mill next door, organic beers and spirits from Futtle, meats from the butchery and organic vegetables from the field just behind the café.
The pair have worked across a number of restaurants and bakeries over the years:
Hazel trained at the Ballymaloe Cookery School in Ireland before going on to cook and teach at Ballintaggart in Perthshire. She then went on to be Head Chef at Fhior Garden Café, where she has been showcasing her love of vegetables through the amazing produce available in the gardens every day. Drawing from her experience as a chef and educator, as well her background in Fine Art, she will be the driving force in the kitchen at Baern, leading by example, promoting local suppliers and produce through her cooking.
Formerly a scientist, Giacomo is now a chef and baker with a particular interest in sourdough and all things flour. Previously in charge of the pastry section at Fhior, he developed his bread skills at Twelve Triangles before joining Hazel at Fhior Garden Cafe. His love for experimenting and for pushing the boundaries between classic and modern flavour is a key factor in the unique approach to food which characterise Baern’s approach.
Hazel Powell said:
“Giacomo and I cannot wait to open Baern at the Bowhouse. We’re both really passionate about Scottish produce, sustainability and supporting small producers, so we really couldn’t be in a better location, or in better company. We can’t wait to join this incredible community of food in Fife.”
Baern is named for the café’s barn location with a nod to the ancient Scottish grain, beremeal.
Those shopping for local food and drink can also make use of the Bowhouse Link weekly online market on the Open Food Network, which enables customers to continue shopping from local makers for pick up at Bowhouse or local delivery. Customers can shop Monday to Wednesday from a range of selected producers. Orders are then packed for delivery or pick up at the market on the Saturday and Sunday. Visitors to the Market Weekends can use the Bowhouse Link service to pre-order before browsing the market stalls.
Based on Balcaskie Estate, Bowhouse opened in 2017 to provide the missing link between farm and fork, with a mission to connect maker with consumer.
Bowhouse Farm, St Monans, Anstruther, Fife, KY10 2DB.
Bowhouse Market Weekends adhere strictly to Scottish Government Coronavirus guidelines with hand sanitiser points available throughout and contactless payment encouraged. Facemasks must be worn inside the Market Hall. Dogs are as always, welcome outside but not in the market hall.
Scotland’s only female Michelin star chef, Lorna McNee has been recognised by internationally renowned industry awards La Liste under the ‘new talents of the year’ category. Lorna is the only British chef to be given this accolade and features alongside some of the UK’s leading restaurant names including L’Enclume and Core, who were included in La Liste’s Top 1000 restaurants in the world.
After working as the late two-Michelin starred chef, Andrew Fairlie’s protégé in her early career, Lorna chose to take up her first head chef role at Glasgow’s Cail Bruich in 2019. In just two years, she won a Michelin star to add to her already decorated career. From winning Scottish Chef of the Year (2017), BBC’s Great British Menu (2019), and being crowned the show’s ‘Champion of Champions’ Lorna has never been afraid to take on a challenge and explore an innovative yet elegant style of cooking.
In 2021 Lorna was also named one of Observer Food Monthly’s “Stars of the future”, one of the 100 most influential women in hospitality by Code Hospitality, was shortlisted for a GQ Food and Drink Award and Square Meal’s Female Chef of The Year. She was also given the prestigious chef recipe column in The Times, Scotland.
Lorna said: ‘This truly is an honour to be recognised by La Liste and especially as the only chef to represent Scotland and the UK in this category. I am delighted to be noted alongside other talented chefs from around the world and look forward to celebrating this accolade.’
La Liste is a compilation of hundreds of guidebooks, publications, and online reviews finely filtered by an international board to select the world’s best restaurant and chefs. The awards started in 2015 and are viewed as an elite platform to showcase the very best within the industry covering 10 categories including the Innovation Award, Sustainability Award, and Hidden Gem Award.
The gala celebration was hosted in Paris on 29th November welcoming chefs from around the world to honor winners. The full-list of winners can be found here.
Killiecrankie House, in the heart of Highland Perthshire, has opened this month with a new restaurant and five beautifully appointed bedrooms as well as a drawing room and cocktail bar. Owners, chef Tom Tsappis and his sommelier wife Matilda will welcome guests to experience their little slice of luxury and gastronomy in the Cairngorm National Park.
Tom, who trained at Leiths and was the first recipient of two of its coveted annual awards and his wife Matilda, who previously ran the popular supper club Elia London, have created a boutique bolthole that’s been designed by them as a food-lovers retreat. Tom will be overseeing the multi-course tasting menu in the 18-cover open restaurant kitchen, and at the adjacent chefs table which is at the heart of the house. Sommelier Matilda will host guests front of house with help from the chefs who’ve created the dishes.
They have committed to creating menus that truly reflect Scotland, giving diners not only a taste of the country’s produce but one that represents what Scots really love to eat, drawing upon both contemporary and heritage dishes for inspiration. Working with local suppliers and using home grown and locally foraged produce, the first sample menu is a fine example of how they have gone about creating a sense of place through their food. Each dish has a story behind it…
Drunken oyster
Scotch eggs
Kombu cured mackerel, apple and horseradish
Squid from the firth of Moray cooked in a stew of its own ink
Cock-a-leekie
Food from the forest
Venison, peat and brambles
Dripping fried porridge
Highland wagyu, green tea, onions and pickled pine
Macaroni pie
Flower of Scotland
Whisky
Sweeties
Matilda’s drinks list has been designed to perfectly complement the cooking with a diverse food pairing menu including beer, wine, sake and cocktails, as well as an interesting non-alcoholic pairing of juices, teas and infusions. Matilda’s approach is to offer a combination of ‘classics’ vs ‘off the beaten track’, including wines from her family vineyard; Treaty Port in China; a beer made in collaboration with local brewery, Wasted Degrees; soft drinks from Bad Gal Boocha and Rapscallion plus tea and coffee from The Rare Tea Company and Glen Lyon Roastery in Aberfeldy.
Pre and post dinner drinks can be comfortably enjoyed by the fireside, overlooking the kitchen gardens and fruit trees, in the Drawing Room or in the bijou Cocktail Bar with its marble countertop and feathered pink Murano glass chandeliers – surely the chicest place for an aperitif in Perthshire!
The colour palette throughout is a calm, sophisticated deep blue with dark wood floors and eclectic hints of colour in the artwork and even in the hand-painted wash basins which were sourced from The London Basin Company. The selection of chandeliers and lights from Pooky in Chelsea hint at decadent times gone by as does the vintage 1960’s record player and mid-century furniture, which has all been brought together with stunning attention to detail. Upstairs are four generous four-poster bedrooms and a master suite (which comes with the chef’s table experience), each one uniquely shaped, due to the age of the property and with the original shutters restored. All bedrooms come with standalone roll-top baths for the ultimate indulgence, as well as rain-fall showers and feature blush pink concrete basins from Concrete Etc, with toiletries from Scotland-based Laura Thomas Co.
A set dinner will be served to everyone at 7pm Wednesday to Saturday. The bar will open at 12noon, Wednesday – Saturday.
Tasting Menu £85 per person
Alcoholic Drinks Pairing £65 per person
Non-Alcoholic Drinks Pairing £45 per person
Overnight experience (dinner, bed and breakfast for two people) starts at £450
To book call 01796 473213 or visit the website www.killiecrankiehouse.com
Photos by: Grant Anderson – www.grantanderson.me / @grantandersondotme
Dating back to the 13th century, Maryculter House, in Aberdeenshire, is a magical place to spend Christmas; steeped in history, with gourmet feasts and a warm Scottish welcome it’s the perfect place to see in Christmas and Hogmanay.
Maryculter’s Christmas Staycation
Arrive on Christmas Eve in time for a festive Afternoon Tea, with warming seasonal cocktails followed by a 3-course dinner in Poachers brasserie. After dinner, guests will have the option to be transported to watch the Midnight service, with warm whisky toddies and mulled wine served on return.
On Christmas Day, indulge in an array of Christmas feasts. Start off with a full Scottish breakfast, to be enjoyed at your leisure followed by a traditional Christmas lunch with a glass Nyetimber on arrival. In the evening, a light supper will be served then guests can relax or play some traditional board games in front of the crackling fires in the Great Hall.
All the excitement of Christmas isn’t over yet, as Boxing Day is packed with more festive treats. Begin the day once again with a full Scottish breakfast, followed by a curated gin tasting experience with the Gin Bothy. There is an opportunity to get competitive by taking part in the Boxing Day quiz hosted by local broadcaster and radio legend, DJ Jeff Diack, or wrap up for a walk around the hotel’s stunning grounds and along the riverbank, before enjoying a sumptuous two-course steak supper.
Before you leave on the 27th, tuck into a full Scottish breakfast, or if you have not quite soaked up all that the Maryculter has to offer, you can linger a little longer from just £75 per room, per night. Prices start at £350 pp for the full experience. *
Hogmanay staycation at Maryculter House Hotel (one- and two-night stays)
On New Year’s Eve guests will enjoy a pre-dinner Nyetimber drinks reception and will be welcomed by traditional Scottish bagpipes, with delicious canapes followed by a five-course dinner. Dance the night away to Glitz, a professional local band, and bubbles to toast 2022 in style with your nearest and dearest.
The two-night stay will see you arriving on the 30th of December, to give you plenty of time to prep for the party. You will be welcomed on arrival to a Nyetimber Sparkling Afternoon Tea, followed by a three-course meal in Poachers.
The celebrations start after breakfast with mini-Highland Games on the hotel’s lawn, followed by a hearty lunch. We will send some mini-Moet’s and nibbles to your room for you to relax and enjoy whilst getting ready for a big night seeing out 2021.
Hogmanay packages start at £199* per person for the one-night stay and £399** per person for a two-night stay.
For more information on all the festive packages visit: https://maryculterhouse.com/festive/
To make a reservation or find out more call +44 (0) 1224732124 or email info@maryculterhouse.com
*A £50 non/refundable non/non-transferable deposit per person is required, with full payment for the staycation to be paid 14 days prior to your stay.
Dietary requirements can be catered to, please let us know at the time of booking.
**A £20.00 non-refundable/non-transferable deposit is required per person, with full payment to be paid 14 days prior to your stay.
The hotel is positioned on the banks of the River Dee, which is perfect for those interested in fishing, and is ideally positioned for visitors from near or far, boasting excellent transport links. It is accessible by road, rail, or air, and is only a 15-minute drive from Aberdeen airport.
It boasts 40 luxury bedrooms, filled with original period detail and contemporary Scottish interiors. The customer experience at Maryculter is second to none, as there is a full concierge service, same-day laundry and dry-cleaning service, as well as the option if a chauffeur service and luxurious Molton Brown toiletries.
The restaurant situated inside the hotel, Poachers Brasserie, and offers breath-taking views of the River Dee and the hotel grounds. The menu focuses on season and traditional Scottish produce and is updated frequently to indulge customers in a special dining experience. The hotel offers unique staycations and packages, including an exclusive Clan Gordon Whisky Tour, or the opportunity to travel back in time with the historical Stories in Stone experience.
Grade II* listed Borders mansion, Netherby Hall has completed the refurbishment of its stables, coach houses and cottages to reveal a stunning suite of luxury holiday boltholes right in the heart of the Cumbrian countryside.
Situated within the 36-acre estate parklands with magnificent views of the Scottish hills beyond, the nine luxury cottages and suites, which include a gatehouse and Gardeners Cottage are set in the grounds, main house and renovated Victorian stable area. Giving taste of life as a stately home resident, guests can stroll through the private grounds of a working estate which is home to stables for the horses and carriages driven by the owners and the beautifully restored Victorian walled gardens.
Perfectly positioned above the River Esk, the history of Netherby Hall dates to Roman times and it is thought that the grounds of the hall have been inhabited for nearly 2,000 years. Purchased by Gerald and Margo Smith in 2014, they began work on the restoration of Netherby Hall to sympathetically restore, repair, and reinstate the Victorian stables, Walled Garden, and greenhouses to create a stunning retreat for guests to enjoy.
From cultural events at Netherby Hall including their concert series to nearby attractions, such as Kielder Water, scenic expeditions on foot or by bike and award-winning dining at Pentonbridge Inn close-by – Netherby Hall’s sister property – or to just relax and enjoy natural wildlife and nature, there’s plenty of reasons to visit.
The Accommodation
Providing a warm welcome throughout the seasons, all the dog-friendly cottages with well-equipped open kitchens, most with wood burning stoves, as well as spacious dining and living areas. Luxurious bathrooms often have roll-top baths and walk-in showers, and guests have access to free wi-fi, state of the art appliances, flat screen TVs, private parking, and fresh laundry services.
For families and groups of four, Middle Lodge, a restored Victorian gatehouse, the charming Gardener’s Cottagewith views of the glorious walled garden and Sir Walter Scott –aluxury suite adjoining the main house each have two separate bedrooms. Middle Lodge also benefits of a generous sized enclosed garden complete with garden furniture and a barbecue for the summer months.
Engineer, named after the horse-drawn coaches that drove through the nearby town of Longtown in the 19th century, is a charming couple’s getaway with one king size bedroom that has magnificent views out to the Solway and Scottish hills.
Salutation, one-bedroom apartment boasts beautiful sunset views and was named after the 19th century horse drawn Lakeland Coach used for excursions to the Lake District. There is the option to sleep three complete with a sofa bed.
Situated in the cobbled courtyard, the recent Victorian stables renovation has created four beautiful apartments that overlook the Netherby Park: the Coach House and Grooms Quarters each sleep four whilst the Clock Towersleeps two. The Independent is an adapted apartment that benefits from a bedroom and wet room on the ground floor with a disabled lift to access the spacious living area and second bedroom with ensuite.
Three of the nine suites can interlink to allow for larger groups and are adjoining the main house.
There’s a minimum stay of three nights to make sure you make the most of your escape to relax and unwind. You will find your holiday retreat stocked with fresh milk, tea and coffee pods, a well-equipped kitchen, with a washer-dryer and the offer of a free shuttle service to and from Pentonbridge Inn – what more could you wish for. Accommodation prices (per night) are based on a three-day stay and start from £250 and range to £450 per night, per property.
Over the festive season, each cottage and apartment will be suitably decorated. For Christmas there is a four night stay minimum (between the 23rd and 26th December) with the option to include a Christmas package, which includes a drinks reception, dinner, and Christmas lunch at nearby Pentonbridge Inn, prices start from £1820 for two and £2780 for four for the package or £1140 for accommodation only. For New Year celebrations, there is a minimum stay of three nights (between 30th December through to 1st January) and start from £858 for accommodation only.
£18,000 of funding has been secured to promote food and drink along the Fife Coastal Path as part of VisitScotland’s Destination & Sector Marketing Fund.
The project, which is being managed by regional food group, Food from Fife, focuses on promoting the popular path through digital marketing and targeted social media campaigns. The project is run with the support of Fife’s six local tourist associations, Fife Coast & Countryside Trust and Fife Council’s tourism team.
Martha Bryce, Coordinator of Food from Fife, said:
“The Fife Coastal Path is already popular with walkers of all age groups but this project allows us to tell visitors about the phenomenal range of local eating and drinking opportunities easily accessible from the path. From picnic provisions, whisky tastings, cosy pubs and fine dining restaurants to stand out cafes and amazing street food, there really is a huge range of opportunities to enjoy world class food and drink along the whole 113 miles of the path.
We’re keen to hear from businesses along the path that would be interested in being part of this campaign. We’d love to include you!”
The grant, which has a focus on supporting the tourism industry’s covid recovery with sustainable tourism, supports activity from the autumn through to the end of March 2022.
Food from Fife is a not-for-profit membership organisation representing businesses from across the food, drink and hospitality industry in Fife. It is supported by Fife Council’s Economic Development team and Scotland Food & Drink’s regional food fund, allowing the group to tap into even wider opportunities to support members’ growth.
For further information, please visit foodfromfife.co.uk.
The couple behind an organic, family-run farm in Aberdeenshire, rora dairy, are celebrating after its Greek-Style yogurt was the only yogurt to be awarded top marks at this year’s ‘Great Taste Awards’.
Rora, which produces a range of yogurts made with organic milk was one of only 15 businesses in Scotland to be acknowledged with a 3-star rating. Alongside its 3-star Greek-Style yogurt, rora’s natural live yogurt was awarded one star in these prestigious and long-standing awards, recognising it as “a food that delivers fantastic flavour”.
Established in 1994, Great Taste is organised by the Guild of Fine Food and is the world’s largest, longest standing and most respected food accreditation scheme for artisan and speciality food producers. This year 14,113 different products were entered into 2021 awards from 108 countries. More than 350 judges blind-tasted this year’s entries, including food writers like Joanna Blythman, Xanthe Clay, Anna Jones and Olia Hercules; MasterChef 2018 champion and restaurateur, Kenny Tutt; presenter, author and tutor, Steven Lamb; and baker and author, Martha Collison.
The 3-star-award means that rora dairy’s yogurt has been deemed an “extraordinarily tasty” food by the judges. 5,383 products worldwide were awarded stars but less than 2% were awarded 3 stars.
The judges were blown away by rora’s Greek-Style yogurt, with one stating it was “difficult to stop at one spoonful”, while applauding its “creamy texture and perfect acidity level”. Another said that “the highly glossy yogurt evidences quality and elegance; a full creamy flavour and mouthfeel are preceded by a clean, lactic almost slightly citric nose.”
Owned by Jane Mackie and her husband Bruce, rora dairy produces a range of pure Scottish yogurts on their farm in Aberdeenshire. The process of making Greek style yogurt in small batches takes time and patience. Organic milk from the farm’s free roaming, grass-fed cows is blended with live culture, no additional additives and over a period of time the whey is gently released until it is strained to the right consistency. This process helps turn it into a delicious, creamy live yogurt that’s great for gut health.
Jane Mackie said:
“After what has been a difficult year for all businesses and industries, we are absolutely thrilled that our yogurt has been awarded 3 stars. To be the only yogurt to achieve this amongst a global line-up of thousands of the best producers is simply surreal”.
“At rora, we dedicate considerable time and patience to our yogurts so to be recognised globally for all the work we have put in is an incredible feeling.”.
The yogurts are available in 490g (RRP £2.25) and 150g (RRP £1.00) pots from Sainsburys and Morrisons across Scotland, and independent retailers across the UK.
Middleton of Rora, Longside, Peterhead, AB42 4US
Instagram: @roradiary
-ENDS-
Press contacts for rora dairy: Emma McVeigh or Zoe Dunnett at Sound Bite PR, email emma@soundbitepr.co.uk / zoe@soundbitepr.co.uk or call Emma on 07515 757864 and Zoe 07846 847423.
rora dairy produces a range of pure Scottish yogurts on their organic family farm in Aberdeenshire. It was established in 2017 by Jane Mackie and her husband Bruce. The yogurts are made with organic milk and live culture in small batches, without the addition of unnecessary sugar or additives. They use a range of Scottish fruits to flavour the yogurts, reducing the company’s carbon footprint. All of the milk used in the yogurts is from the farm’s free-roaming, grass-fed cows. Sustainability is at the heart of the brand with the development of new woodland areas and the use of wind and solar power.
rora offers seven different flavours of live yogurts, ranging from its award-winning Natural Live Yogurt to Scottish Strawberry and Scottish Honey, using produce sourced from Scottish farms/suppliers.
· Socially distanced judging took place over 86 days at four venues including Guild HQ in Gillingham, Dorset and the Guild of Fine Food’s London home, No. 42 Southwark Street, SE1
· 4,027 awarded a Great Taste 1-star – A food that delivers fantastic flavour. Approximately 30% of entries will achieve this rating each year
· 1,138 awarded a Great Taste 2-star – Above and beyond delicious – less than 10% of entries will achieve this rating
· 218 awarded a Great Taste 3-star – Extraordinarily tasty foods – less than 2% of products are awarded a 3-star each year – don’t leave the shop without buying it!
From pastry to scones, pancakes and marinades, The Edinburgh Butter Company has launched a new buttermilk that gives exceptional flavour and quality to any recipe.
Already renowned for its range of cultured butters, The Edinburgh Butter Company adds live culture to local cream (farmed just seven miles away from its site in Ratho). After a period of fermentation, the resulting smooth, glossy crème fraiche is churned and shaped into butter. The buttermilk left at the end of the process comes straight from the churn with no preservatives, additives or thickeners. With a consistency similar to milk, it gives a high quality, natural finish to dishes that’s beloved by chefs.
Hilary Sinclair, Co-founder and Production Director said:
“We’ve really enjoyed the process of developing our butters with chefs and have found an increasing number of them requesting our buttermilk. It’s a natural product that comes directly from the churning process so doesn’t have any additives or preservatives. I think chefs have respected the integrity of this and we’ve seen brilliant results in everything from pastry to marinades.”
The buttermilk is available in 500ml, 2 litre and 5 litre pack sizes distributed nationwide via Mark Murphy.
The Edinburgh Butter Company was launched in 2018 by Nick and Hilary Sinclair. Using live lactic culture and local cream, they developed a range of butters that includes Salted Cultured Butter Logs that are popular with restaurants and hotels, and Unsalted Cultured Butter Sheets that are a favourite of pastry chefs for supporting perfect lamination.
Edinburgh’s original New York Italian inspired, neon-lit hang-out, Civerinos, Hunter Square re-opened this week, bigger, brighter and bolder with a new menu, new look, same old-school vibes. The re-opening has been so hotly anticipated, after a 10-month closure, that it was immediately booked up until November (but don’t worry, pizza lovers can ring from 9am on the day for a table).
Located in the heart of the capital, just off the legendary Royal Mile, GQ called it the “coolest place to eat in Edinburgh” and Phaidon’s global “Where to eat pizza” guide put it on the world map back when it first opened in 2014. Now with five sites across the city the “OG” at Hunter Square, where it all started has been celebrated with some love & attention and a stylish new look courtesy of Edinburgh design studios Hot Slice and Ja!Coco!
Described as New York club room meets subway with a punk /skate vibe and an 80’s/90’s hip/hop pop soundtrack (which has been downloaded over 22k times on Apple), the overall aesthetic is about fun. It features a main restaurant, basement dining room and indoor neon garden, as well as the terrace on the Square that can safely seat up to 110. There are booths for date nights, sharing tables for family tea times, lunch with the girls, lunch with the guys, or a pizza party with your ride or dies.
The OG New York style pizza pie favourites are all back including the Signature “Civerinos” – Sugo, Sicilian fennel sausage, peperoni, rosemary, garlic oil, topped with burrata with some new additions including “Savage Garden”, a vegan pizza with double sugo, olives, roast peppers, mushroom, red onion, chilli, rocket and a Sicilian crumb & garlic oil. Also new, and paying homage to the convivial dining scene of NYC’s Italian family restaurants the menu now features giant sharing platters designed to be served “family style” including chicken parmigiana “The Big Parm” and the “Tagliata Platter” of steak strips, parmesan fries and truffle aioli. Small plates of authentic Italian cicchetti, bowls of traditional pasta and salads also feature, as well as the famous box of parmesan fries (to take home if you don’t finish!)
There are tables for walk-ins and bookings can be made on the day by calling the restaurant at 9am to secure a table. It is open Monday – Sunday, lunch – late.
