One of Edinburgh’s most popular cocktail bars, The Cocktail Mafia has partnered with local restaurant, Delightfully Delicious who will be taking up residency in its kitchen from 2nd February.
The innovative cocktail bar that has become renowned for its experimental cocktails and theatrical flair has made the decision to open its kitchen to the family-run business. The Marchmont-based restaurant will bring its take on American comfort food to the venue. The menu has been designed for sharing, featuring a range of small and large plates, made using local ingredients. Highlights include cauliflower wings with Korean wing sauce, steak sandwich with crispy chorizo, house chilli jam, house chimichurri and loaded fries with house nacho cheese sauce, guacamole, jalapeños and pico de gallo.
Andy Dunton, General Manager of The Cocktail Mafia, said:
“We’ve wanted to develop and expand our offering at The Cocktail Mafia, and introducing food seemed like the natural next step. We are always looking to support local businesses and Delightfully Delicious ticks all our boxes.
We have a great kitchen area that they can take full advantage of, and we think the food will complement our cocktails perfectly. We saw a big increase in demand here for parties and other events last year, so by adding food to our menu, we think we will create a real buzz around here.”
The Cocktail Mafia owned by Pinnacle Hospitality, the brains behind The Raging Bull, has become a firm favourite amongst locals and continues to revolutionise the Edinburgh bar scene. Customers can order food by scanning a QR code on the tables.
Food can be ordered by scanning QR codes on the tables.
The Cocktail Mafia is open from Sun – Fri 5pm – 1am, Sat 2pm – 1am.
Scotland’s only woman-owned non-alcoholic brewing company, Jump Ship Brewing, is setting plans in place to open a new purpose built 20 hectolitre brewery, allowing it to quadruple the amount of the 0.5% ABV beer brewed.
Managing Director, Sonja Mitchell, is about to secure the new site in Rosemain Steadings, Midlothian, and will be launching a crowdfunding campaign to raise the final £300,000 required for the move with crowdfunding partner, Seedrs. The funding will also see an additional three full time equivalent jobs created at the site this year with the team set to expand by a further ten over the next three years.
The independent brewing company, which is one of only a handful of female owned breweries in the UK, has tripled turnover over the past two years with the new brew house enabling them to produce up to 800,000 litres a year. In addition, the site would provide a stable and renewable energy via a biomass generator.
Sonja Mitchell, Managing Director of Jump Ship, said:
“The no and low category is a huge growth area and, as the only non-alcoholic brewing company brewing and headquartered in Scotland, this move is hugely exciting for us. We’ve always put the quality of our beer first and focused on a growing range of thoughtfully brewed and balanced beers. This expansion will allow us to pursue new contracts with the multiples and expand our export markets – as well as continuing to develop our direct sales.
“We always focus on inclusivity with all of our core range of non-alcoholic beer also being gluten free and suitable for vegans and have developed a real following. This funding bid allows our crew of shipmates to take an even greater stake in Jump Ship as we fulfil our ambitious growth plans.”
Initial funding targets to launch the business were reached in less than a week in 2019 via RBS Back Her Business. Sonja is seeking £300k in return for an equity stake in Jump Ship.
Jump Ship Brewing’s annual turnover to the year ending December 2022 grew to £111k, achieved through direct to consumer sales but also a 250% jump in its wholesale, particularly in the on trade sector. In addition Sonja has overseen sales to the USA and the Nordics – a market that’s set to grow.
Chair of Scotland Food & Drink, Lucinda Bruce-Gardyne said:
“It’s exciting to see this kind of ambition from a company like Jump Ship that focuses on outstanding quality and flavour. Like the free-from category, the non-alcoholic sector is an area we’re seeing real growth and innovation. We know that the demand for these products is growing rapidly. Sonja’s funding campaign is to be thoroughly lauded and I’d encourage other Scottish businesses to seek investment to allow them to develop infrastructure and seek growth in new markets.”
Jump Ship Brewing has a strong charitable focus at its heart with a commitment from the outset to donate at least 10% of their profits to a variety of charities, which are nominated by Jump Ship’s customers or ‘ship mates’ as they are described. Pre-registration for the Seedrs crowdfunding campaign is now open https://www.seedrs.com/jump-ship/coming-soon
Stuart Ralston, chef patron of the Top 100 National Restaurant Aizle and Michelin Bib-awarded Noto in partnership with group operations director Jade Johnston, will open a brand-new restaurant, tipo in March 2023.
tipo, named after the finest grade of flour in Italy most commonly used for making pasta, will be a casual dining restaurant. Serving small plates, the menu will have a focus on house-prepared speciality ingredients such as fresh pasta, cured and aged charcuterie alongside cocktails and small domaine, artisanal family-owned wineries. tipo will be open seven days a week for lunch and for dinner.
The 178sq.ft restaurant situated across one level will be designed together with Splintr and will have lots of natural woods throughout giving the restaurant an inviting, cosy vibe. The restaurant will have approximately 50 covers including six bar seats for solo dining.
On the new opening Stuart said, ‘Jade and I have been talking about a new restaurant for a long time and it’s taken us a while to find the perfect location. We want to offer a neighbourhood style restaurant that will focus on simple pastas, dishes to share and vegetables prepared in ways you’d find in Europe alongside artisanal wines.’
Joining the growing team as head chef is Stuart’s brother Scott. Scott was previously executive chef with Compass Group Edinburgh.
Stuart opened Aizle in 2014, a restaurant that prides itself on no traditional menu where the guests are only privy to a six-course tasting menu when dining and that is dictated solely on availability of the seasons. In 2019, Stuart opened Noto, an all-day dining casual restaurant whose menu has international repertoire with a strong Asian influence.
As the latest series of BBC’s Hairy Bikers hits the screens, Fife’s Harbour Café is launching a special food box containing some of the culinary gems sampled by Dave Myers and Si King, who visited as part of the show.
Run by past Great British Menu contestant, Amy Elles, and her husband Jack, the Harbour Café is in Elie in the East Neuk of Fife. It featured on The Hairy Bikers Go Local on 6th January in an episode in which Dave and Si worked with Amy and Jack to put together a meal that celebrates local producers in the area. This included smoked fish from St Monans, local langoustines from Pittenweem, locally grown vegetables and salads, Pasture for Life assured organic beef from Balcaskie Estate and a sticky toffee pudding made with whisky from Kingsbarns Distillery.
Available from 19th January until 2nd February, the new The Hairy Bikers Go Local Box contains a selection of the dishes that featured on the show and can be delivered nationwide across mainland UK.
The box costs £60 per person plus postage and contains:
Sourdough bread & Edinburgh butter
Anchovy hummus
East Neuk Kilnhouse hot smoked trout pate
Dill pickled cucumbers
Harbour Cafe fish soup
Langoustines and aioli
Roast Balcaskie beef and horseradish
Papas Aliñas – Andalucian potato salad
East Neuk Market Garden green leaf salad with house dressing
Sticky toffee pudding with a Kingsbarns Distillery salted whisky caramel sauce
A lemon and finishing salt are also included
Amy Elles said:
“Jack and I had great fun introducing Si and Dave to The Harbour Café and the East Neuk. The show went to the heart of what we do here – sourcing amazing produce direct from local fishermen, growers and farmers and making it available to our customers. We’re really blessed in this area of Fife to be surrounded by such sensational producers so to be able to celebrate them on the screen and in this special menu is such a pleasure.”
Amy Elles is increasingly recognised as one of Scotland’s foremost chefs, with a particular focus on seafood. Fans of cooking programmes may also recognise her from the BBC TV series Great British Menu, in which she represented Scotland in 2019 and 2020. A classically trained chef, she started out as pastry chef at The Grove hotel in Hertfordshire before taking up a pastry chef role at Heston Blumenthal’s three Michelin starred Fat Duck. Before starting The Harbour Café in Fife, she worked at Spanish Michelin starred restaurant, Casa Marcelo in Santiago de Compostela, at London’s Moro restaurant and as a private chef travelling the world for four years.
The Hairy Bikers Go Local began on BBC Two on January 3 and shows Dave Myers and Si King travelling the country on a mission to bring together the best local restaurants with the most innovative local suppliers. The Hairy Bikers visited The Harbour Café in summer of 2021 and spent the day with Amy and her husband Jack.
Bookings for The Hairy Bikers Go Local Box are open now via www.theharbourcafe.co.uk for delivery from 19th January until 2nd February. Orders should be received by 12pm on Mondays for delivery or collection on Thursday of that same week. There’s also an option to collect on Thursdays from Kinross and Elie. All packaging is either compostable or fully recyclable.
The Harbour Café itself is currently closed but is offering The Harbour Café at Home, a range of luxury seafood boxes which can be delivered across mainland UK, which includes The Hairy Bikers Go Local Box.
Tuk Tuk Indian Street Food has opened its doors to a second Edinburgh site, on Drummond Street, in the heart of the city’s Old Town. Known for its lively atmosphere and playful interiors, the new restaurant will offer an authentic selection of small plates inspired by the bold and punchy flavours of popular Indian railway station and roadside dishes.
Drummond Street is the third addition to the already successful Tollcross (Edinburgh) and Sauchiehall Street (Glasgow) restaurants. The 90-cover restaurant which features a 35-cover group dining space is perfect for social dining with friends and family of any size or occasion. With a particular focus on vegetarian and vegan dishes across the menu, hero dishes include; Bun Samosa, Saag Tofu and beetroot Bhajis alongside the much-loved signature Wallah Staff Curry, Chicken Lollipops and Puri Yoghurt Bombs.
Owner, Rizvi Khaleque said: ‘I’m so proud to be opening a third Tuk Tuk. The last few years have been a rollercoaster in the hospitality industry, so this feels like a particularly special achievement. We’re excited to open our doors for customers to enjoy our authentic menu filled with flavour and spice and soak up the lively atmosphere.’
Working closely with award-winning Edinburgh design agency S+Co, the space has been configured to create a sociable dining room full of personality with the brand’s bright and bold oranges and greens. Recycled materials are at the heart of the restaurant; off-cut British timber waste has been used to create the tabletops and the statement bar has been designed using Kenoteq’s K-Briq made up of over 90% recycled construction and demolition waste and recycled pigments. The signature Tuk Tuk orange is a focus on the biggest of three hand-painted murals across the walls. Bollywood film stars are cut out across the venue with a neon sign designed by Solas Neon in the window to welcome diners.
The BYOB all-day dining experience will offer authentic lunchtime Tiffin lunch boxes for those on the go between 12pm-4pm and a sociable sharing-style menu will be available in the evening menu from 12pm-10pm.
Tuk Tuk has committed to adding a discretionary fee of 50p per table to all bills which goes directly to their partner charity, Scottish Love in Action (SLA). SLA is a charity that provides meals to vulnerable children in India and so far, the restaurants collectively have raised over £26,000 which equates to 119,845 meals.
MacMillan Spirits has launched its inaugural trio of spirits inspired by its home in the Outer Hebrides. The new independent bottler, owned by Uist locals and father and son, Angus A MacMillan and Angus E MacMillan, celebrates the Scottish islands, its community and heritage.
The duo are also behind Benbecula Distillery which is currently under construction on the Island and looks to pay homage to the island’s rich maritime heritage. Angus A Macmillan has spent his life at the centre of the Outer Hebrides community and is one of the founding directors behind the historic community buyout in 2006.
The liquids include Wheelhouse Whisky, an eight year old single cask single malt produced on Islay; Machair Gin, a herbaceous, aromatic gin which contains heather and wild angelica botanicals which are harvested on Angus’ Uist croft; and Molucca Rum, an eight year old golden rum. Each liquid was carefully selected by Angus and his team for their flavourful characteristics representing aspects of Uist.
Angus A MacMillan, Managing Director of MacMillan Spirits, said:
“As a proud islander, I wanted to bring together flavours and stories inspired by the Outer Hebrides to MacMillan Spirits. Wheelhouse Whisky, Machair Gin and Molucca Rum each have their own story but Molucca Rum is my personal favourite.
“It’s inspired by Martin Martin’s 1703 book A Description of the Western Isles of Scotland, which talks about finding Molucca beans, sometimes known as sea hearts, on the Western Isles. Molucca Beans are smooth seeds from the warri tree, which wash up on our Hebridean beaches having been carried on the Gulf Stream from the Caribbean. We find these heart-shaped seeds hidden in the sand and tangled in the seaweed: a smooth, shiny seed the size of your palm – like a heart-shaped pebble but light as a husk. It’s such a special link with Scotland and the Caribbean.
“This initial collection is just the beginning of our plans for creating a family of spirits that embodies our small island home and celebrates our slow, natural craft.”
Jamie MacDonald, Business Development Manager for MacMillan Spirits, added:
“We’ve created a series of signature serves for Wheelhouse Whisky, Machair Gin and Molucca Rum which allow drinkers to fully explore the depth of favour in each unique liquid. For our Machair Gin, we’ve created our own version of the classic Martini inspired by its name. Machair is a strip of low-lying fertile land that was grazed by the small herds of the Hebridean crofters over the summer months. It’s an entirely unique habitat that clings to the Hebridean coastline and is home to beautiful and rare flowers which are used in the gin.
“In our Martini we use Penja Pepper Berry Cordial, Vermouth and garnish with candied angelica to reflect the foraged botanicals, wild angelica root and island heathers used in the gin.”
Each label features original, specially commissioned artwork by Minneapolis-based artist, Nick Dahlen. Further information on Nick Dahlen is available here.
MATTO Pizza that launched in September 2020 will launch a restaurant in the south side of the city mid-December.
One of Edinburgh’s most popular pizzerias is set to open its first restaurant in the city’s Morningside neighbourhood this December. MATTO pizza currently delivers up to 600 pizzas a night from its giant city centre pizza oven to Edinburgh’s pizza-loving population, but this will be the brand’s first dedicated diner.
The new pizzeria at 370-372 Morningside Road, will serve a selection of MATTO’S popular Neapolitan-style pizzas and authentic Italian starters and desserts that have led it to be crowned one of Edinburgh’s top takeaways on Deliveroo and UberEATS.
MATTO has become a firm favourite amongst city centre residents for its unique take on the classic Neapolitan pizza. MATTO uses a state-of-the-art wood-fired oven that cooks the pizzas in 60 seconds and uses a long, slow rise dough made with premium 00 Italian flour. Their pizzaiolos create all pizzas from scratch using only the best ingredients including, San Marzano tomatoes DOP and Fior di Latte Mozzarella as standard. They are also renowned for their creativity and the new Morningside menu will feature firm favourites including their Truffle base pizza with smoked cheese, mushrooms and rocket and Pumpkin base pizza with ‘Nduja, gorgonzola, pumpkin seeds and fresh basil; and new additions such as Pea purée base pizza with smoked speck, gorgonzola, mozzarella, figs, rocket and balsamic glaze drizzle.
The 42-seater restaurant has been designed by Edinburgh based, S-SO. They created a dynamic and engaging space to bring MATTO’S unique character to life and showcase its innovative approach to pizza. The aim is to take customers on a journey in true theatrical Neapolitan-style. The dining space incorporates bold prints and bright colour for a dramatic effect. Guests can expect big and bold including a show stopping pizza oven taking centre stage with the design details as its cast. S-SO created different areas within the space providing more intimate dining for smaller groups, as well as larger seating areas perfect for large groups to share a slice with friends.
Co-owner Nel from MATTO Pizza, said:
“We are really excited to be opening a restaurant in Morningside. When we launched MATTO, our vision was to create authentic Neapolitan-style pizzas that were a little different but with absolutely no compromise on the quality of the ingredients. It has been a labour of love from day one and to expand so quickly, we feel incredibly lucky. It would not have been possible without the support of our loyal customers.
We hope to welcome old and new customers to the new restaurant, so we can showcase MATTO’S creativity and hospitality”.
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.
