A Fresh Start To Savour

Something fishy’s going down at Carina’s reinvigorated restaurant...

AFTER a three-month closure of The Scottish Cafe & Restaurant, we’re thrilled to be back opening up again with even more energy, enthusiasm and excitement to showcase the best of our Scottish artisan suppliers.

The herb garden has been replanted and we’ve a fabulous new entrance and staircase leading from the top level of Princes Street Gardens at The Mound level, down to the gardens’ entrance at The Scottish National Gallery.

One of the bestsellers since day one, 10 years ago, has to be Cullen Skink. This classic smoked fish soup from the fishing village of Cullen on the Moray coast has been a world class dish for decades.

Traditionally, it contains Finnan Haddock, which is cold smoked using green wood and peat. We use Belhaven Smokehouse undyed smoked haddock which has fewer bones, so we find it’s better for the restaurant.

All of those fishwives will be turning in their nets, because unlike the traditional recipe, we also use an abundance of double cream. Some of you may feel this is a sacrilege, however trust me – it’s worth it!

So we look forward to welcoming you back to the restaurant with all our best-selling, award-winning classics and some new season dishes too.

You’ll see our refreshed interior and the landscaped terrace will be open and ready as soon as the good weather graces us.

Breakfast, lunch and afternoon tea on the terrace overlooking Princes Street Gardens East, North Bridge, The Scotsman Building and The Balmoral.

And Edinburgh Council has just installed a beautiful and poignant new sculpture on our doorstep – very exciting!

Don’t miss Carina’s column in next month’s Scots Magazine for another great recipe.