Edinburgh chefs' top dishes

Edinburgh chefs' top dishes

Confit duck leg with green pie lentils and honey red wine jus

By David Honeysett, Tigerlily, George Street. (Serves two)

Recipe: Char-grilled rump of veal with spinach and ricotta torteloni, crispy calf's tongue and thyme broth

By Rob Mitchell at Ducks at Le Marche Noir, Eyre Place. (Serves two)

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Recipe: Monkfish basquaise

By Matt Powell at Malmaison, The Shore. (Serves four)

Recipe: Crema Cotta with Venezuelan cacao

By Carina Contini of Centotre, 103 George Street, Edinburgh. (Serves 12)

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