Put the Kettle on

Tired of clootie dumpling and cullen skink? Then try Tweed Kettle. According to chef James Sherriff at the St Andrews Brewing Company, it was a popular ale house dish in 19th century Edinburgh. At his Potterrow restaurant, they’re offering a refined version of this Scottish dish, which features sea trout (though it used to be wild salmon from the Tweed, hence the name presumably) with a lovage and sorrel crust, baby turnip, potato, chanterelle, samphire and mace butter sauce (£12.95). They suggest pairing it with their Fife Gold ale or, for a historically authentic vibe, wash it down with claret. 32-34 Potterrow, Edinburgh (0131-662 9788, www. standrewsbrewingcompany.com)