The Feast of Scotland
Charm and class are in abundance at Cannonball
I HAVE TWO Edinburgh tourist hobbies, one is not helping them find their AirBnB and suggesting a local hotel instead, and on the more benevolent front, offering to take a photo of both of them together - with their fancy camera. The fear on their faces followed by blessed relief when I hand it back. Priceless.
A trip to Cannonball, on the literal doorstep of the Castle was a good tourist spotting outing and a lactose burn glute hike to get there.
People who live in Ramsay Gardens probably all have great bottoms. Cannonball, owned by Edinburgh’s premier hospitality couple, the Continis, could have become a tourist trap, but instead offers an experience of the best Scottish ingredients and hospitality. It’s a refreshing approach when it comes to The Royal Mile.
I’m dining with my dear friend Stella, who I adore for a myriad of reasons, but not least because she sweetly indulges my other hobby, that of giving unsolicited advice. A 17th century building, set over three floors, Cannonball has a proper, solid Old Town feel with the cosy comfort of wood and tweed. We begin the evening with cocktails in the bar and a Cannonball Martini, made with the restaurant’s bespoke Edinburgh Gin, slides down a treat.
Ascending the stairs to the main restaurant the aroma from the kitchen is beyond inviting, like all your most memorable home cooked meals blended into one. We’re here to try the Feast of Scotland tasting menu and begin with an amuse bouche of Slow Cooked Rabbit on a Mushroom Brioche. Amused we were, and delighted. It was some start, swiftly followed by fresh from the oven bread and whipped Edinburgh Butter. Sensibly we paced ourselves for we were soon presented with the “stick to your bones” East Lothian Potato Soup, Crispy Shallots and Saffron Potato Skin Powder. I definitely want to eat this smooth elixir on every cold day.
The courses kept coming: Grilled Peterhead Plaice, Wilted Chard, Shetland Mussels and Mace Broth, Robertson’s Ayrshire Brined Pork Fillet with Phantasie Spring Greens, Ramsay’s Smoked Bacon Jam, White Neep Purée and Crackling. The menu hollers quality, just about every ingredient having provenance and their flavours shine through. Although there’s clearly some expert cooking going on there’s never an overgilding of the Lily. Naturally there’s a vegetarian option for every course.
A Morangie Brie with Dried Fruits was a gooey warm up and stretch for the final furlong: Chocolate Cannonball with Stem Ginger flambéed in whisky. A dramatic end to a stunning meal, with the view from our table taking in the sunset behind the castle. There’s a reason I always recommend Cannonball to people entertaining guests from abroad, it showcases all Scotland has to offer with charm and class.