Food
David Wilkinson: Gin requires botanicals for flavour, the Botanic Garden offers access to plants
David Wilkinson along with the help of Greg Kenicer, from Edinburgh’s Royal Botanic Gardens, has developed and produced new limited edition Edinburgh Gin, 1670. Available only in specialist retailers as well as their own website, this is a niche botanical product, which has grown from highly advised knowledge.
David from Edinburgh Gin spoke with The Fountain about the development process, his personal favourite Edinburgh Gin and where we might expect to see the bottle.
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Review: Edinburgh Christmas Market
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!
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Steve Stewart: Scotland punches above its weight in craft beer
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
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.
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Review: Krua Thai Cookery School, Fringe 2017
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.
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Review: Dram & Smoke Campfire Feasts, Fringe 2017
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.
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Barrie Henderson: Hendersons holds UK’s first Vegan Daybreaker
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
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.
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Review: Common Ancestor
It was on a fragrant, clear Thursday evening that Natural Selection Brewing launched their new “Common Ancestor” beer at ox184 in Edinburgh’s Cowgate.
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Graham Logan: The Jura Jetty offers visitors the chance to arrive in style
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.
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Review: Edinburgh Beer Festival
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.
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Keith Bonnington: Expect lovely citrus-lemon characters.
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.
