Food
Graham Logan: The Jura Jetty offers visitors the c...
Posted by Keira Brown | May 29, 2017 | 0
Keith Bonnington: Expect lovely citrus-lemon chara...
Posted by Keira Brown | Apr 19, 2017 | 0
Simon Erlanger: How could you bottle the essence o...
Posted by Keira Brown | Mar 27, 2017 | 0
Craig: Cross The Line has a balanced malty sweetne...
Posted by Keira Brown | Feb 16, 2017 | 0
Review: Dishoom
Posted by Keira Brown | Feb 1, 2017 | 0
Review: Edinburgh Christmas Market
by Luna Violeta | Dec 22, 2017 | Food, Reviews | 0
On Sunday evening my fiance and I took a wander around the famous Edinburgh Christmas Market.
Honestly.. it was freezing, jam packed busy and I could barely look at any stalls for more than five seconds, never mind take some great photos!
Read MoreSteve Stewart: Scotland punches above its weight in craft beer
by Keira Brown | Oct 30, 2017 | Features, Food | 0 |
After winning three awards at the Scottish Beer Awards, Steve Stewart, who also won Master Brewer of the Year award, is obviously delighted at the brewery’s success.
He spoke with The Fountain about how much of an impact winning these awards has on Stewart Brewing, their simple philosophy as a brewery and where their focus will be in the forthcoming future.
Review: Afternoon Tea with Vivek Singh, EIBF 2017
by Keira Brown | Sep 2, 2017 | Books, Food, Reviews | 0
It was a sheer pleasure to enjoy a British afternoon tea whilst listening to one of the top Indian culinary chefs in London talk about his background history and experiences working with food. Devouring sandwiches and scones whilst listening to Vivek Singh discuss his influences, Indian festival food and his absolute indulgence, whisky, was a new experience for me as part of the Edinburgh International Book Festival, and certainly the way to do things if listening to a published cook or chef.
Read MoreReview: Krua Thai Cookery School, Fringe 2017
by Heidi Gordon | Aug 21, 2017 | Food, Reviews | 0
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 MoreReview: Dram & Smoke Campfire Feasts, Fringe 2017
by Keira Brown | Aug 21, 2017 | Food, Reviews | 0
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 MoreBarrie Henderson: Hendersons holds UK’s first Vegan Daybreaker
by Keira Brown | Aug 9, 2017 | Features, Food | 0
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.
Review: Rhythm ‘n’ Booze
by Sinead Kirwan | Aug 9, 2017 | Food, Music, Reviews | 0
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 MoreReview: Common Ancestor
by Lorna Dunlop | Jul 22, 2017 | Food, Reviews | 0
It was on a fragrant, clear Thursday evening that Natural Selection Brewing launched their new “Common Ancestor” beer at ox184 in Edinburgh’s Cowgate.
Read MoreGraham Logan: The Jura Jetty offers visitors the chance to arrive in style
by Keira Brown | May 29, 2017 | Features, Food | 0
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 MoreReview: Edinburgh Beer Festival
by Lorna Dunlop | May 22, 2017 | Food, Reviews | 0
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 MoreKeith Bonnington: Expect lovely citrus-lemon characters.
by Keira Brown | Apr 19, 2017 | Features, Food | 0
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.
Review: Museum Late – Monkey Business
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.
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