Angels with Bagpipes

It is the sign of a good menu when you really can’t choose. I could have happily eaten any of the six starters at Angels with Bagpipes and really struggled to narrow it down from my top four to one. If only I’d had a companion to talk into ordering all my favourites and sharing. Ha.

The Good Food Guide describes Angels with Bagpipes as modern European, but the focus is strongly on local produce and the menu is peppered with modern takes on Scottish classics. Take for example Cullen Skink with warm smoked haddock and Mull cheddar or Haggis with kohlrabi, potato, mushroom and whisky sauce. Eventually I settled on the Haggis since I hadn’t had any in Scotland yet and I felt I really ought to.

I had only had haggis once before and I remember liking it but nothing more. This, on the other hand, was really memorable; rich and slightly spicy, similar in flavour to a typical pork sausage but with more depth. The whiskey sauce brought creaminess without being too heavy and the mushrooms earthiness. The only real downfall was that the potato cubes were not crisp because the dish really could have been lifted with some more defined textural contrasts.

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Restaurant Martin Wishart

Most people save fine dining for special occasions. I’ll take any excuse.

It was my first time in Edinburgh and that was good enough for me. And I didn’t just do fine dining, I did it in style – no a la carte for me, I'll take the full tasting menu with matching wines thank you very much. At lunchtime. All by myself.

It was certainly an experience, and dining alone was a much more enjoyable experience than you might expect. Obviously, when I say that, I am taking as a prerequisite that you have a keen interest in food and that you, like me, would prioritise a few hours of flavour-filled fun over, say, a new iPod touch or that designer dress you have been coveting.

Martin Wishart is heralded as one of Scotland’s most innovative chefs, bringing Edinburgh its first Michelin star in 2001 and continuing to impress the critics each year with his blend of traditional and modern French cuisine using the finest and freshest Scottish produce. He opened Restaurant Martin Wishart with his wife, Celine, in 1999 and both the restaurant and his reputation have been growing ever since.

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Urban Angel

Finding good coffee in London is a difficult affair. There are several good places around Borough Market (notably Monmouth) and I have read guides which suggest a smattering of other places, but I do not want to have to go out of my way for a good coffee; there should be one on every corner. Growing up in Sydney, I was spoilt for choice. In London, I choose not to bother.

I assumed this was UK wide phenomenon; London is, after all, the UKs largest and most multicultural city and, arguably, the most cosmopolitan. So imagine my surprise when on my first morning in Edinburgh I was presented with this:

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Ondine

I have just returned back from a gut-busting, gastronomic weekend in Edinburgh. It is a testament to how much I ate over the weekend that today I was perfectly happy with some cereal for breakfast and a Be Good to Yourself sandwich from Sainsbury’s for lunch, usually a guilt-induced chore.

The weekend got off to a disappointing start at Ondine. Voted Scottish Restaurant of the Year in the Good Food Guide 2012, I had reasonably high expectations.

The best bit of the meal was the part they can’t really take any credit for – oysters au natural. Well, they have good suppliers, I’ll give them that, and they were fresher than fresh but that kind of goes with the territory – if they weren’t I would’ve spent the weekend glued to a toilet seat, rather than dining in better restaurants.

There were 3 oysters on and I had one of each - a Dorset, a Maldon and a Carlingford. The Dorset was largest so I ate it first, because they are usually my least favourite. I must have had them out of season before because usually the intense creaminess is too overwhelming for me, but this time it was the selling point. If it had even a hint of the metallic bitterness that an off season oyster can have it would have been too much, but this was clean, fresh and bright.

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