lunches on the Game Menu at Tom Kitchin...

Crudites, with a  blue cheese dip

We met Tom Kitchin at the Cube pop-up earlier in the year, and were seriously impressed by both the simplicity of his dishes, and the complexity of his flavours.  Tom has years of classical training, and brings those skills to bear on the excellent seasonal produce close to his restaurant in Leith.  Indeed such is the pride in the provenance of produce that diners are presented with a little map of Scotland detailing exactly where ingredients have been sourced...

feasts on Truffles at Alyn Williams...

Forget Keat's 'time of mellow fruitfulness', I want his 'season of mists'.  For me it signifies a time of abundant fungi, and particularly truffles. I look forward to fresh alba truffles from Piedmont, and black truffles from Périgord...  I've been using summer truffles for months, and can't wait for some of their more heavily scented cousins to arrive... Until the supply kicks-in in earnest, Hubby and I have been seeking out the first of the new season offerings on Alyn Williams' truffle tasting menu.

dines at Angler, at South Place Hotel

At last the talented Tony Fleming has launched Angler, at the newly opened South Place Hotel.  As Executive Chef Tony is responsible for several spaces in the hotel, including three bars, all the private dining, and two restaurants.  Angler sits upstairs and has it's own outside terrace - so you'll know where to find me next summer...  It even has a summer kitchen, so that some foods can be prepared outside.  We sat towards the back of the restaurant, where one of the tables overlooks the kitchen. From there you can see all of the action, and the precision with which they plate at the pass.