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Annie Smith
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FEATURES
Come dine with me… COME DIN
E WITH ME
Dinner Dates with five of the city’s t Brett’s credentials as a chef have now be
words th
ee n
Leila o
rep ae f
n fiWilliams op chefs i rn mg eo df whi is th first restaurant Ond
inM e,i
s ns eo xn ti H too t te hl. e new
The most stressful meal I’ve cooked
was…Golden at
Jubilee The Queen’Dinner s . I was working for
Rick str
essful Stein and but it fantastic was a experience. We
cooked
followed Cornish by lobstersCornish turbot and
finished with
golden r cranachan aspberries with .
hand made contemporary designs in
The strangest thing I’ve ever
cooked…
from Goose Galicia, barnacle where s the fishermen
risk their
in between lives by swells jumping and breakers
to forage
cr for eatur these es. Their efforts pay of alien-like f though as they ar
e lovely to eat.
The restaurant I’ve always wanted
to T try
he in seafood Edinburgmenu h…at Café Fish
in Leith
Plumed Horse or Tony Borthwick’ silver,18 carat gold and platinum. s
Which five famous people, livin
g or dead,
invite to a dinner par would you ty?
All my guests would play a role
; Mark Hix
and from Chop Hix House Oyster on the bar, the
late Keith
(section), Floyd on Rick the Stein sauce for entertainment/poetry
Chur quotes,chill to Sir keep Winstothe n champagne
going and
Thompson to keep or restaurateur James der.
How would the evening shape up? 20 Raeburn Place, Stockbridge, Edinburgh
We would be around the crustacean
bar in
hear Ondine what (I’they d love think to about it), sleeves
rolled
and upswigging , cracking good shells
Martin wineWishart . We’d eat oysters
MaRtin WiShaRt
Pol washed Roger down Pure Champagne with , follow
ed by some Tel: 0131 332 5749
Which five famous peop Roy Brett with
roasted garlic
mayonnaise shellfish Restaur
ateur . Dessert, Martin W would ishart restaur le, living or dead, be ant
invite to a dinner party? would you then a cheeseboar
a large treacle tart
a beautiful rhubarb d, courtesy odessert, cooked f Ian Mellis
by .chef During his illustrious career
, Marti Jonnie n Wishart Billy Connolly, the late Keith De Librije Boer in from Zwolle, The Netherlan Finally
ds. ,We’ your guests are getting famous has Floyd, names cooked Michael such for as Sir d drink bored.Alex
Ferguson, Crane
Palin,and Nicholas
Sir David Attenboro wines and, vintage Fr of course ench
, a great ol entertain them?
How would you
A Madonna star ugh.in I love his and own Bjork. Billy right, Martin d whisky from Bruichladdich.ga
ve Edinbur of
Connolly’humour
and s sense fantastic I would keep filling their glasse
star gh curiosityin its 2001, first . Keith Michelin two Floyd years Finally s! 106 Bruntsfield Place, Edinburgh after his
restaurant become
inspir
a ed chef me at to a ver , your guests are getting
10th opened. y young bored.year age How would you , the Now . Michael Shor in its e based Restaur
ant Martin adventur
Palin’s
es triphave s and always entertain them?
the top of its game Wishart is still made me want to . at trwatching avel. I have Nicholas enjoyed
Crane’ I s d otwo n’t series; think w Coast e could get bored with great CRaig Sandle
The strangest finally
and f co oo m
thing ,
Britannia Sir d pa an nd y ,w g
I’ve David
and, in ree a. t
ever Attenboro

eaten ugh’s passion for Head chef, restaurant Number One, The Balmor Tel: 0131 228 4877
Mexican was… alants Escamole. Mexican s, itself is contagious
animals and life
gourmets will . pay
rich taste of escamoles a good price for the As a chef, cooking fo. r yHow would the evening sh our boss must be s
ape up? Roy BRett if
t rt eh s
e s fub lo -s s e si ps e h co iat le lyl magnate S
The ir Rorestaurant cco I’ve We’always d eat w a
anted tasting h
F
to menu showcasing the best e
oa rtd e
. c CChef proprietor he raf iga t SM anic dh lee ,
, l

Ondi in-stne r arreestaur d NT try he Dogs in Edinburgh… uant mber O. larder of , in our a private Scottish nhouse
in the North of Scotland, B
ea l rm e
o str aa ul rH ano tt e al, t c tho eo ked fo
a r loch. his 6Probably overlooki 0th birtscallops, ng venison
or Aberdeen He’s overseen Rick Stein’s e
h
o x
d
p p
a
Angus e e
y
r r
.
a tt i

i s
M
o en
yw s
beef s e
k
in re
ill
and

C li
a
o te
n
r r
da lly
in front of him,” rec Open Mon-Sat 10.00-5.30, Sun 12.00-5.00
c no wun at lll e as ns d a ww oar nd s for h li a
a
s n
lls
‘ g

k o
C
ee u
r
p s
at ig
ii n
.
t e

s
I
im r
ca o
p v
oi
l o
ke
e l’ i
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c f

o oo llok win eg d s t by yle . h R ao rey royT ah l a tn hk ef nu ll ly e,
mhe o nlo v tae rd t. it.”
37/
36
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