The Edinburgh Festival is the city’s most exhilarating annual event, but occasionally a little time-out is needed from the frenetic buzz of comedy shows, buskers and pedestrian packed streets. Booking a two hour cookery course at the Krua Thai Cookery School is just the tonic.Read More
The Dram & Smoke pop-up in the Biscuit Factory, somewhat outwith of the main festival stretch, is back again this year with promises of a Campfire Feast, an interactive eating experience that has to be shared. Promoting Talisker as their main drinks brand, they offered a welcome cocktail prior to bringing the group upstairs to indulge in some improv food theatre.Read More
Hendersons is a well-established Edinburgh vegetarian haunt, which over the last few years has grown legs and arms, most notably with it’s restaurant on St Giles Street.
The Fountain spoke with Barrie Henderson, General Manager of Hendersons about this expansion and some events that they have coming up over Fringe season.
Rhythm ‘n’ Booze offers a fun, unique and tour-guide cliché free take on the traditional whisky tasting experience. Entering the dark atmospheric cave of the Assembly Roxy, you are greeted by intimately lit tables, which shared between groups of three or four, mean you need to get cosy pretty quickly with your neighbours. The host Felipe, assists this process by providing a witty introduction to the tasting and dispelling some of the myths of how people tend to describe whisky.Read More
Jura Whisky is always at the heart of it’s community, organising events, opening it’s distillery doors to the public, having invested in writing talent and producing much-discussed limited edition whiskies.Read More
It’s true that oaks from acorns grow and last Saturday’s sellout beer festival at Stewart Brewing was testament to that. Founder Steve led an informative and enthusiastic tour around the factory based in the outskirts of Edinburgh and explained the process of brewing and production from the selection of ingredients such as malt, hops and grain right down to the hand bottling of each of the thousands of bottles produced. A labour of love indeed, he told the story of his building his own brewery in small steps starting out, as most home brewers do, with a humble plastic bucket and the leap of faith which led him and his wife Jo to invest all their savings into his first brewery and wholesale beer, Edinburgh Number 3 in 2004.Read More
Colonsay Beverages, producers of Colonsay Beers, which includes Pig’s Paradise, IPA and 80 Shilling has launched of its premium gin, Wild Island Botanic Gin, which is infused with botanicals hand foraged on the remote Inner Hebridean island.
The Fountain spoke with Colonsay’s director, Keith Bonnington, about their reasons for producing this botanical spirit, the Juniper festival and where we can expect to find this fresh, crisp spirit.
Entering the Grand Gallery of the National Museum of Scotland from below through 2011’s vaulted entrance, one is stuck by the grand old space’s verticality. For the latest Museum Late, Monkey Business, the effect is heightened – if you will – by the exhibitions of aerialism that bookend the night. Accompanying the primate exhibits that run until 23 April under the same name, the performance of aerial monkeying around strikes the right opening tone.Read More
With a whisky spirit casked on the edge of the Atlantic, a Click and Collect service newly introduced, there is much to talk about with the youthful Harris Distillers.
The Fountain spoke with Managing Director of the organisation, Simon Erlanger, about this notion of ‘the Social Distillery,’ the history of the company and what we can hope to expect from them in the near future.
The Six Nations has kicked off, and Stewart Brewing have “crossed the line” with their new limited edition beer, named precisely that, Cross The Line.
The Fountain spoke with Head Brewer, Craig Scotland about his career, this new beer and where we might get our hands on this beverage.
It is clear from the offset in this new restaurant to hit Edinburgh’s St Andrew Square that customer service is a priority as you hit the Dishoom. Attentive, welcoming from the get-go with a confident air and knowledge about what they offer that makes you feel at ease as soon as you arrive, the staff in this venue take the process in their stride.Read More
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