Food & Drink
Restaurant review: The Adamson, St Andrews
IF BEING full is the mark of a good restaurant, the Adamson must be fan-bloody-tastic. Seriously, it would be difficult for an establishment to be more popular if Ma Belle herself turned up for work in a bikini and began pouring free pints for freshers in the first week of term.
1 commentWine: Paul Hobbs wines
WHAT is such a joy about talking to Californian winemaker Paul Hobbs is his ability to discuss non-geeky aspects of wine science. In a single chat, he can tell you why Mendoza has bigger hailstones than other regions and what makes pinot noir paler than other wines when its grapes have similar pigmentation.
Tom Kitchin: Rum Baba recipe
I FELL in love with rum when I first visited the Caribbean. It was the moment when I realised how specialist rum can be and, indeed, how many varieties you can find. Most of the world’s production occurs in the Caribbean or in Latin America.
Wine: ‘Because folk were entertaining at home, they compensated by spending more on wine’
WHEN the recession began, sales of quality wines in some supermarkets actually increased.
Restaurant review: Italian Kitchen, Edinburgh
IT’S a Wednesday night and we’re looking for somewhere achingly Italian, so thick with the aroma of Tuscany, Umbria and Puglia it will make up for missing out on a slice of la dolce vita for the third year in a row.
Wine: ‘Life on Scottish islands puts resourcefulness into your DNA’
ALMOST as though they were anticipating the five per cent drop in whisky sales in 2012, several high-profile and eye-catching initiatives have emerged in the industry recently.
Restaurant review: The Dining Room, Scotch Malt Whisky Society, Edinburgh
Some people just never learn. It was a surprise how good the Dining Room at 28 Queen Street was the last time I went there, and the time before that and, now I think of it, the time before that.
Tom Kitchin: Stuffed, boned and rolled chicken
FOR those who follow this column, you will have hopefully found last week’s guide to filleting fish inspiring. A chef or a cook who doesn’t understand the produce they are working with will never achieve the same results as they would if they really took the time to work with, understand and appreciate that ingredients nature has given us.
Wine: Chateauneuf du Pape
WITH a name even Francophobes can pronounce and a very photogenic village home, the perennial popularity of Chateauneuf du Pape is no surprise. Indeed, it sometimes seems it has been present on wine lists since the Avignon papacy itself ended over 600 years ago.
Restuarant review: The Left Bank, Glasgow
WHEN the Left Bank opened in the summer of 2006, it was the epitome of Glaswegian cool. If the West End seemed to be gradually losing the bohemian mojo that had made it such a famously vibrant place to be in the 1970s and 1980s, the Left Bank appeared to be kicking back with a vengeance.
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Weather for Edinburgh
Wednesday 19 June 2013
Today
Sunny spells
Temperature: 9 C to 18 C
Wind Speed: 16 mph
Wind direction: West
Tomorrow
Cloudy
Temperature: 12 C to 20 C
Wind Speed: 8 mph
Wind direction: East
