Tag Archives: Review

The sea in a pot – Mussel Inn, Edinburgh

5 Feb
Mussel shells. I eat too quickly to photograph my dinner sometimes.

Mussel shells. I eat too quickly to photograph my dinner sometimes.

I was reminded of how much I enjoy oysters when I tasted some lovely plump ones from AnCuig Seafoods at the Scottish Food show last week. So when it was suggested that we go to Mussel Inn for dinner Friday night I knew immediately what my starter would be. The Mussel Inn isn’t one of the places that AnCuig supplies, and I’m not going to discuss the relative values of oysters, but I will wax lyrical over a meal of molluscs. Ah, a beautiful thing, the mollusc, when fresh, sea-scented and accompanied by a clean white wine.

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Vanessa Kimbell’s lovely caraway and parmesan muffins pass the test

26 Jan
Caraway and parmesan muffins baking.

Caraway and parmesan muffins baking.

Vanessa Kimbell put out a call to the food blogger community recently, asking for willing testers for the recipes in her next book, Prepped!. The concept is unique: every recipe leads to another one, linked by a flavour. Linked recipes are sensible and educational but also inspirational. When every recipe you cook leads onto another one, even the timid cook will begin to see how dishes link and how ingredients or entire recipes can be re-purposed or redressed. And since the focus is on cooking when you haven’t got much time, these recipes offer near immediate satisfaction. I look forward to seeing the final book when it comes out in June. In the meantime, I’ll be eating caraway and parmesan muffins.

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Absolutely the dog’s! – Seadogs, Edinburgh

21 Dec
Going to The Dogs. But first, Seadogs.

Going to The Dogs. But first, Seadogs.

Seadogs is a fish restaurant in the popular and successful Dogs chain. The Dogs, the first in the series, offers amazing rustic dishes based on cheap and unusual cuts. It was so popular that they opened Amore Dogs, an Italian version of the original concept. The latest restaurant focuses on fish. I went there for pre-Christmas cheer with a couple of friends a positively balmy if snowy evening in December.

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Cooking and eating – Anthony Bourdain style

9 Dec
Read all about it! Snapshot from http://www.anthonybourdain.net/

Read all about it! Snapshot from http://www.anthonybourdain.net/

When I’m not eating or writing, I’m likely to be reading. Recently, I decided to read not just about food but about cooking and eating. I started with Anthony Bourdain‘s Kitchen Confidential and so enjoyed it that I soon after read the sequel, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. Essentially, they form the first and second part of an autobiography but they are very different books. Much has happened to Bourdain in the time between the first was published and he started writing the second.

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I am disappointed, do you want to read about it?

6 Dec

I am beginning to think that I must be extraordinarily hard to please.

I’ve recently been to four different places – all at different prices points, sizes of restaurant and number of staff – and have thought, well, that was OK but nothing special. This is all part of being a reviewer I know, but when you read other bloggers reviews of the same space and they think it fabulous or note that a restaurant has had consistently 5-star reviews from diners, you do start to wonder.

This restaurant did live up to expectations

This restaurant did live up to expectations - I've deliberately not chosen a local example! A local restaurant with very tasty food served with passion*

I do know that @happy_appetite agonised over posting one review as he wanted to present a fair view and not completely lambast a place – we’re actually not out there to condemn.

I can

  • Tell you  about the top restaurant with almost more staff than customers who couldn’t manage to take a lunch order for 25 minutes for a group in a private dining room?
  • Tell you about the friendliest service ever?
  • Rant about the overuse of the word tapas meaning anything small but delivered at the same price as a full size portion at a standard restaurant
  • Despair over dishes served up purporting to be representative of that countries’ cuisine

All are valid. But most of all I want to tell you about the FOOD –  how ordinary it was. That despite (in some cases) using expensive ingredients, it was bland. But I’d be writing the same review in every case.

That’s why I am so disappointed.

Whatever you do restaurants, please do it to your best ability – continually check and recheck the flavour. Especially in the run up to Christmas. Why should we suddenly have to suspend our desire to enjoy something really tasty.  Is it any wonder, that many of us return to the same place time and again because we know we’ll have a great meal and a warm welcome?

I look forward to your thoughts!

*Scottish plaid (tartan) mash indeed!

A flavour thesaurus – definitely a good idea

22 Nov
The sides and back of Niki Segnit's The Flavour Thesaurus

Niki Segnit's The Flavour Thesaurus is a pleasure to handle and to read.

It was my birthday recently. And for my birthday I got many wonderful presents, some of which you will hear about later. Today, I want to spread the word about a wonderful book. Not only is it pretty, it is also funny, inspiring and ingenious. There are no recipes, as such, but there are ideas aplenty. I’m talking about Niki Segnit’s The Flavour Thesaurus.

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Whatever happened to… Jacques, The Backstage Bistro and La Bagatelle

4 Nov

 

Map of Tollcross showing the locations of the three restaurants mentioned in this article.

You turn your back for a year or two and suddenly your favourite restaurant is no more.

 

Edinburgh has a lot of restaurants so competition must be fierce. New restaurants open all the time and old ones die and disappear. Sometimes it’s obvious why a restaurant isn’t successful, at other times it is a mystery. Recently, I was walking around Tollcross looking for something to eat and found that some of my favourite restaurants had stopped serving, and another one had gone to seed. The question is why?

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