New openings this month include the long-awaited The Spanish Butcher, by independent Scottish restaurant group, RUSK & RUSK, which officially opens in Edinburgh on Friday 10 May on North Castle Street.
The restaurant is famed for its distinctive Galicia meets Brooklyn proposition – unique in Scotland. The new 90-cover addition to the capital’s dining scene, will encompass vibrant Spanish and Mediterranean-inspired flavours, showcasing some of the finest dry-aged beef in the world on an à la carte menu, married with the best homegrown produce from Scotland’s larder.
Edinburgh Uncorked Wine Fair To Book – Ticket Offer
Book tickets now for the Edinburgh Uncorked Wine Fair with Susy Atkins on Saturday 1 June at The Assembly Rooms on George Street. It promises to be an incredible tasting with hundreds of wines to try from all over the world. Discover more unusual wines from the likes of Ukraine or taste the classics of Burgundy or St Joseph in the Rhône, with many New World favourites also available. There are two sessions to choose from, either 12-3 pm or 4-7 pm. The Edinburgh Reporter has a 15% discount code off the full-price ticket, normally £30. Quote EDUNCORK#REPORTER15 when booking. bit.ly/EdUncork24
MasterChef entrant has a book out
Over the years I’ve entered the odd food or cooking competition including Masterchef, but that was more than 20 years ago, when Lloyd Grossman, (him with the strange accent) was still the presenter.
I reached the regional selection process and a cook-off at Edinburgh Napier University when I cooked herb crusted rack of lamb but I didn’t make the TV round, unlike Highlander Sarah Rankin, who reached the Finals Week on the BBC’s Masterchef in 2022.
Although she didn’t clinch the title, she’s certainly winning at life, epitomised by the launch of her debut cookbook, ‘Kith’, (a word which refers to family, friends and other close relationships), by Edinburgh-based publisher Birlinn.
Since her Masterchef stint, Sarah’s culinary adventures have extended beyond the kitchen. She hosts Supper Clubs, caters for events, writes about food, and shares her expertise on the food festival circuit throughout the UK. Remarkably, she still finds time to lend her marketing skills to a select group of clients.
Sarah’s passion is seasonal Scottish food, and her recipes celebrate Scotland’s larder and the wonderful producers who nurture it. At the heart of Kith’s theme of food at the heart of family and community, Sarah also extends this love to the environment through her focus on sustainable cooking.
“Food is love,” Sarah says. From researching and planning a new dish to all the effort that goes into its creation, serving food to the ones you love is a meaningful way to form bonds and nurture relationships. Sarah explains that ‘the act of cooking and serving something delicious to someone brings her so much joy. And sitting together to share even the simplest of dishes always lifts her spirits.’
She said: “Being a food lover encompasses all. Loving the ingredients, of course, but also the seasons – the weather that brought them to you – and the people who tend, harvest and prepare them for you.”
Divided into four seasonal sections, her cookbook, a treasure trove of 100 sensational recipes, features a blend of traditional and contemporary recipes, celebrating the remarkable diversity of Scotland’s larder. Each recipe reflects Sarah’s unwavering passion for quality ingredients and thoughtful cooking techniques. The book also features a selection of tempting drinks and canapes, along with a section titled “Firm Foundations”, designed to empower novice cooks with essential culinary skills and a repertoire of sauces, stocks, pastry, bread and pasta, and butter and creams.
During an exclusive dinner party at Birlinn’s historic venue in Newington, I had the privilege of experiencing Sarah’s culinary magic firsthand. With her infectious enthusiasm and attention to detail, she crafted a memorable six-course meal, each dish infused with stories of its origin and inspiration from the potted-pigeon shot by her friend Jerry to her pre-dessert palate cleanser, a delightful seabuckthorn (sourced from her dear friend Kirsty) and blood orange ice lolly.
But what sets Sarah’s recipes apart is their accessibility. Even novice cooks will find joy in recreating her dishes. Personally, I’ve savoured her Lemon, Basil, and White Chocolate Fudge and the exquisite Lemon Posset with Caramelised White Chocolate and Oat Crumble, both of which are easy to reproduce, and which elicited rave reviews from those fortunate enough to taste them.
Kith is more than just a cookbook. It’s a celebration of food, community, and the joy of sharing a meal with loved ones. Whether you’re a seasoned chef or a novice cook, this cookbook is a must-have for anyone looking to embark on a flavourful journey through Scotland’s gastronomic delights.
Kith, £25 – Hardback – ISBN 9781780278360
