What’s in the Kitchen?
Through the five senses – smell, hearing, vision, taste and touch – actor Eduardo Estrela leads an immersive storytelling show which celebrates the range and regional diversity of Brazilian cuisine, with dishes prepared by chef Alejandro Huerta and shared with the audience.
Taking place during the Festival at Assembly Rooms, it runs from 31 July to 23 August and mixes Brazilian recipes with the best in seasonal Scottish produce. Eduardo will serve a starter, and a main to audiences who can tuck in throughout the show.
Upon arrival, each guest will receive a kit (traditional or vegan option) containing a starter, a surprise item that is part of a tasting experience, and a main course.
Directed and produced by Dani Angelotti, this is the first time the show has been presented outside of Brazil, following a successful run at São Paulo’s MoDi Giardino restaurant. With shows such as Hannah Khalil’s My English Persian Kitchen, Sean Wai Keung’s History of Fortune Cookies and Geoff Sobelle’s Food at the Edinburgh International Festival, this exploration of Brazilian cuisine is in very good, very foody, company.
31 July – 23 August (not 4, 11, 18)
Running Time: (60 mins)
Liberte Cafe at Apex
Apex Waterloo Place Hotel has a new brasserie and bar, part of a £2 million facelift inspired by the palm courts of the 1800s.
Liberté Café-Bar & Brasserie has a menu that’s packed with Scottish produce.
Stockbridge double
Scott Smith, who was behind the Fhior, which closed earlier this year, has teamed up with the owners of Lucky Yu and Bodega to open the Captain Darling on Hamilton Place. It will serve classic pub grub using using local seasonal produce and meats slow-cooked over coals, with an extensive selection of world wines and beers.
Chef/owner Henry Dobson has opened Moss, with Scandi-minimalist interiors designed by Dobson’s wife, Akiko, and tables built by Dobson himself using materials from his family’s Angus farm.
The produce comes straight from the farm, with extras sourced from organic suppliers in Fife. The menu will change depending on what’s in season.
Cafe Calton
Calton Hill, used as a location for impromptu Festival performances and photoshoots, has got its cafe back after a new owner took over the closed hilltop facility.
Run by the same team behind the Seafood Ristorante in St Andrews and Edinburgh’s the Broughton, Café Calton opened last month and has a menu focused on local produce and fresh flavours. There is outdoor seating to provide a delightful place to enjoy the panoramic views across the city.
The Spanish Butcher
Independent Scottish restaurant group Rusk & Rusk has recently marked its first year in North Castle Street, Edinburgh where it is serving distinctive Galician beef.
Top chefs hail it as the best tasting steak in the world, attributed to old cows. The Rubia Gallega cattle are left to graze for a minimum of eight years, ensuring the meat is well matured.
While the chefs rave about the Spanish variety, the restaurant reassuringly also offers good old Scotch beef.
It has a private dining area seating about 20 that can be screened off from the main restaurant.
Barry Fish in Leith
Scottish chef Barry Bryson has opened 34-cover Barry Fish in Leith, showcasing the country’s fish and shellfish — supplied by Welch Fishmonger in Newhaven — with wines from L’Art Du Vin, as well as craft beers and cocktails. Diners can enjoy views of the Water of Leith or watch the chefs in action in the open kitchen.
Nadair in Marchmont
Chef-patrons Sarah Baldry and Alan Keery have opened Nadair in a former chicken shop on Roseneath Street, Marchmont.
Nadair (gaelic for nature) has a daily changing five-course set menu. The drinks menu features organic wines and cocktails based on foraged ingredients.
Noble’s Glasgow outing
Noble, a new classic British-style pub on the site of 63rd + 1st on Bothwell Street, is from the same team as Glaschu, Gost and the Duke’s Umbrella.
It has a well-stocked whisky. Bar snacks include prawn tempura with lobster aioli, square sausage rolls with brown sauce and mussel popcorn with malt vinegar powder. Try the Glasgow Pie, encased in flaky roti and filled with chicken tikka masala.
Nordic meets Asian in Finnieston
Extra_Ordinary is an eye-catching replacement for Finnieston’s Sole Club which closed after less than a year in business.
Headed by Tobias Fiegel, an Australian chef who worked in top Sydney kitchens and across Scandinavia, is offering pan-Asian dishes with a hint of Nordic flair.
Leave a Reply