FOOD & DRINK Springdining A selection of seasonal delights to tickle your taste buds
A ROOM IN LEITH Celebrate the fi rst blossoms of spring at A Room In Leith and Teuchters Landing, situated on the beautiful waters of the Shore. Choose from a contemporary sit-down menu at the restaurant, or the ever popular mug-menu at the Scottish pub across the courtyard. Sit inside or outside during the warmer months and enjoy a lovely seafood dish with a view of the water; or relax on our fl oating pontoon with an ice cold drink. A Room In Leith serves great seafood, game and steak, as well as wholesome vegetarian dishes with wines from £11.95, whilst Teuchters Landing offers a large array of pub food, the likes of which you will never have experienced before. Tel: 0131 554 7427 or 0131 225 2973,
www.aroomin.co.uk
IRIS Nestled discreetly in Edinburgh’s Thistle Street, Iris is a low-key yet stylish boutique restaurant boasting a myriad of dining options, all of which are refreshingly affordable for its city centre location. The modern European menu has a defi nite Mediterranean infl uence and offers a choice of eight dishes for both starters and mains, including fresh seafood, meat and vegetarian options. Whether you are looking for a stylish lunch with the girls during that ever-so-tiring shopping trip, a discreet place for a business lunch or a relaxed and informal dinner, Iris – with its buzzing atmosphere, prompt friendly staff and fi nger licking food – is just right for any occasion. Tel: 0131 220 2111,
www.irisedinburgh.co.uk
THE ADAMSON As spring arrives and Easter is just around the corner, it’s time for family holidays, Sunday roasts, Josper-grilled Scottish steaks, cocktails and alfresco dining at award-winning restaurant and bar The Adamson. Masterchef fi nalist Scott Davies’s spring menu focuses on taste, texture and fl avour in every mouth-watering bite. Inspired by health and well-being, Scott has created some delicious dishes, locally sourcing fresh seasonal ingredients. New on the main menu our delicate starter of Pittenweem crab, pea mousse & caper dressing is divine with a glass of chilled Spanish Quintaluna white wine. Or enjoy the superfood salad as a main course on our daily menu for £8.95. Tel: 01334 479191,
www.theadamson.com
AURORA HOTELS The Aurora Hotel Collection has unveiled a delicious, new menu at its Grill Room restaurants. Enjoy the freshest meat, fi sh and seasonal ingredients combined with some very unusual fl avour combinations. Dine at the stunning Cairn Lodge & Hotel in Auchterarder (pictured), Perthshire’s newest fi ve-star boutique hotel, just minutes from Gleneagles. Or make a day of it and enjoy beautiful mountain scenery and panoramic views over the Tay from The Kenmore Hotel in Perthshire. Or how about The Grill Room at Airth Castle Hotel & Spa, nestled in acres of mature parkland and gardens in the heart of Stirlingshire.
www.aurorahotelcollection.com
138
WWW.SCOTTISHFIELD.CO.UK
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164 |
Page 165 |
Page 166 |
Page 167 |
Page 168 |
Page 169 |
Page 170 |
Page 171 |
Page 172 |
Page 173 |
Page 174 |
Page 175 |
Page 176 |
Page 177 |
Page 178 |
Page 179 |
Page 180 |
Page 181 |
Page 182 |
Page 183 |
Page 184 |
Page 185 |
Page 186 |
Page 187 |
Page 188 |
Page 189 |
Page 190 |
Page 191 |
Page 192 |
Page 193 |
Page 194 |
Page 195 |
Page 196 |
Page 197 |
Page 198 |
Page 199 |
Page 200 |
Page 201 |
Page 202 |
Page 203 |
Page 204 |
Page 205 |
Page 206 |
Page 207 |
Page 208 |
Page 209 |
Page 210