Gaby Soutar

Dune Bakery, owned by Lewis Gill, has expanded from its production site at 35b High Street in South Queensferry to a larger customer-facing premises at 12–14 Edinburgh Road. The new bakery offers more seating, coffee, pastries, cakes, focaccia and sandwiches, while its expanded facilities may enable the business to resume bread production and host evening food pop-ups. Gill describes the bakery’s origins after the closure of his previous businesses, the challenges of securing suitable premises and the renovation of a former chip shop. The business plans to continue developing its menu while training new staff and managing operations across two locations.

Gaby Soutar reviews Eve, the Italian restaurant at Virgin Hotels Edinburgh, which offers an all-you-can-eat Long Italian Lunch buffet for £35 per person on Sundays. The spread includes seafood, cured meats, cheeses, salads, small hot dishes, mini pizzas, carbonara, tiramisu and cannoli, accompanied by live jazz. The central Cowgate location makes it convenient for Edinburgh Festival Fringe visitors, and the reviewer finds it well suited to pre-show dining, though the generous buffet leaves her feeling overly full.

Gaby Soutar reviews Asu, a new concession from Glasgow’s Five March at Brown’s of Leith in Edinburgh. The walk-in venue serves colorful vegetable-focused dishes, kimchi, a fried chicken sandwich and Vietnamese pho ga, alongside drinks including kalimotxo and kombucha. Soutar praises the food as fresh, lively and a welcome lighter counterpoint to the venue’s other restaurants, expressing hope that Asu succeeds as another Glasgow culinary outpost in Edinburgh.

Gaby Soutar recommends five Edinburgh restaurants and food venues to visit during the 2026 Edinburgh Festival Fringe: The Keelson, The Gilded Saloon, The Cottage, Whirlybird and Brown’s of Leith. The selections span rotisserie chicken, hearty pub food, tasting menus, Scottish-inspired dishes, seafood and pizza, with several venues also hosting comedy, music or theatre. The article also suggests Dogstar as an alternative to The Keelson and highlights the food vendors ShrimpWreck, Haze and Civerinos at Brown’s of Leith.

John Munro has become head chef at Number One at The Balmoral in Edinburgh after three years as senior sous chef. Drawing on his upbringing in Sutherland, work at Timberyard and experience at The Little Chartroom, he is reshaping the five-course tasting menu around Scottish ingredients, local suppliers, foraging and sustainability. The menu includes Pittenweem lobster, Shetland halibut and beef from Edinburgh butcher Edgefield. Munro has also revived the hotel’s three rooftop beehives, using their honey in dishes and producing about 13 kilograms annually per hive.

A guide to Scottish food and drink experiences for August highlights the Galloway Country Fair, Hawksmoor Edinburgh’s anniversary steak-and-chips offer, Glasgow and Edinburgh pizzeria Paesano Pizza’s ranking in the 50 Top Pizza Europe 2026 Awards, the refurbished Loch Lomond Arms in Luss, and newly relaunched Broughty Ferry restaurant and bar Velvet Tide. The recommendations span country fairs, restaurants, pizza, whisky, seafood, Scottish-inspired dishes and cocktails across Scotland.

The Big Cheese, a new artisan cheesemonger replacing a Greggs on Edinburgh's Broughton Street, is owned by former commercial director Neil Cunningham with support from Nick Gulliver. The shop offers around 50 cheeses, including several varieties not otherwise available in the city, alongside bread, charcuterie, olives, honey, butter, coffee, wine and accompaniments. Manager and cheesemonger Mia Cowie aims to make adventurous cheeses accessible to supermarket shoppers, while the shop plans tastings, workshops and collaborations with local chefs.

Gaby Soutar recounts a week of enthusiastic eating on the Isle of Skye, highlighting eight memorable dishes and drinks from restaurants, cafes, bakeries and food vans. Her favorites include a large Loch Ainort scallop at Edinbane Lodge, a blueberry muffin from Lean To Coffee, millionaire’s shortbread from Caora Dhubh Coffee Company, beef brisket rarebit at Cafe Cuil, pizza at Gasta, focaccia sandwiches at Summer on Quay Brae, scrambled eggs at Birch’s, and a squat-lobster roll from The Creel. She also notes several well-known Skye venues she did not visit and plans to return.

A first-person review praises Jupiter Artland’s Artist’s House near Edinburgh as an unusually stylish and creatively inspiring self-catering cottage. The property combines eclectic art and design with luxurious accommodation, outdoor amenities and access to the sculpture park after hours. Guests can also experience installations, a tiled outdoor pool, exhibitions, workshops and seasonal cultural events. Prices start at £360 per night, with a minimum two-night stay.

A visit to Edinbane Lodge on the Isle of Skye finds chef Calum Montgomery’s £160 tasting menu to be a memorable alternative to the island’s better-known attractions. The review praises its inventive dishes, exceptional local ingredients, supplier relationships and strong sense of terroir, highlighting seafood, venison, Perthshire wagyu, Skye whisky and a signature falasgair dessert.

An Edinburgh commuter recounts struggling with heat during a tram journey and deciding to buy a handheld fan from John Lewis, inspired by a desire to be better prepared for hot weather. After reading mixed online reviews, she returns to the store only to find the fans sold out, leaving her to endure the heat without the gadget she hoped to rely on.

A charity gala at Gleneagles marked the 50th anniversary of The King’s Trust with celebrity guests, speeches from Ewan McGregor and a video message from King Charles III. Nadja Swarovski’s fashion show, lively performances by Jools Holland and Sir Rod Stewart, and a high-value Bonhams auction highlighted the event. Guests enjoyed a luxury lunch and entertainment while raising significant funds to support young people through The King’s Trust’s programmes.

Celebrities, designers and guests gathered at Gleneagles to celebrate the 50th anniversary of The King’s Trust with fashion showcases, performances, and a silent auction. Rod Stewart led a tribute to Bonnie Tyler, while Ewan McGregor hosted a specially created fashion show. Attendees enjoyed a champagne reception and bid on exclusive auction items, with all proceeds going directly to the charity supporting young people.

Chef Orry Shand is opening his first restaurant, Falls, in Aberdeenshire on July 15, offering a 12‑15 course Nordic‑influenced tasting menu without printed menus. Early reservations are strong, boosted by his Great British Menu win and prior work at top Scottish restaurants. The venue has undergone major refurbishment, features an open kitchen, and will showcase Scottish produce with French techniques. Shand aims for a full dining room and satisfied guests rather than immediate accolades, supported by a newly assembled team and significant local interest.

A selection of six notable Scottish food events and offerings for July includes the newly renovated Kithmore Hotel in St Andrews, gardening and cooking workshops at the Royal Botanic Garden Edinburgh, the Taste Dunoon festival, a Gleneagles Hotel fried‑chicken pop‑up, sushi‑making classes at Sticks ‘n’ Sushi in Glasgow, and the Scottish National Whisky Festival in Inverness. Each event highlights regional hospitality, seasonal food experiences, and opportunities for culinary learning and tastings.

Five standout new bakeries across Scotland are highlighted for their distinctive offerings, including Blackwater Bakehouse’s expanded location on Arran, Maple Leaf Bakery’s award‑winning pastries in Glasgow, Machair Bakery’s inventive cakes in Dundee, Gorse’s popular Northern Irish‑influenced bakes in Edinburgh, and Damsel Bakery’s enlarged premises in Crieff featuring seasonal creations.

A rise in UK interest in “picky bits” inspires a reflection on casual cold snack-style meals, contrasting marketing-driven versions with more modest homemade spreads. The writer describes personal habits and preferences, including unusual combinations and Scottish-influenced items, while noting aspirational choices such as artisanal cheeses, olives and cured meats often enjoyed during staycations.

Daniela Forbes leads the Scottish Venison Cookery Theatre at the Scottish Game Fair, curating a programme centered on sustainable and affordable cooking with venison. The event features demonstrations from chefs across Scotland, including Barry Bryson, Claire Coghill and Jamie Scott, with an expanded schedule and increased seating to meet growing interest. Forbes highlights the value of local ingredients and aims to make venison accessible for everyday meals while presenting an engaging weekend of culinary showcases.

Scottish chef and writer Sarah Rankin discusses her early food memories, cooking style, favourite ingredients, dining preferences and top restaurant picks across Scotland. She highlights her admiration for Spanish cuisine, her disdain for processed cheese and recalls memorable kitchen mishaps. Rankin shares her ideal dinner party menu and guest list, and outlines current projects including private chef work, food writing and hosting events at upcoming Scottish food festivals.

Edinburgh’s historic Cafe Royal prepares to celebrate its 200th anniversary with special menus, new drinks and themed dinners organised by general manager Michael Eaton and the team at Greene King. The pub’s distinctive interior, long seafood tradition and popularity with locals and tourists are highlighted, along with its survival from a near-conversion into a Woolworths in the 1960s. New offerings will include exclusive beverages, rotating dishes and era-inspired dinners reflecting the building’s heritage.

A review of Kin by Gary Maclean at The Roseate Edinburgh describes an initially shaky start with stale bread and a mix‑up in the starter order but praises the main courses, desserts, and overall dining experience. Dishes featuring trout, chicken, and salmon are highlighted for their quality and presentation, while the Scottish‑themed desserts stand out as distinctive and impressive. The meal ultimately redeems itself, showcasing Maclean’s skill and leaving a positive final impression.