mARCH 2012 112 The Scotsman www.lawyer-monthly.com

The Scotsman Edinburgh

Originally, the top of the building housed pigeon lofts for carrier pigeons used to carry news back and forth from the outlying parts of Scotland. The middle floors were once occupied by the bustling editorial offices... and the basement was the home to the one of the largest printing operations in the country. The newspaper was churned out under

Market Street to waiting trains for distribution. What is now The Scotsman Hotel's North Bridge Brasserie & Bar was formerly the newspaper's impressive reception room with its imposing marble pillars... it was here that members of the public would come

to personally purchase advertising space in the paper. The Scotman’s North Bridge Brasserie

& Bar is an excellent spot for a meal to remember whilst in Edinburgh. With a delicious menu put together by Executive Head Chef, Paul Hart, you will not be disappointed by the choice, quality and taste that this central eatery offers. Originally from North Wales, Paul Hart has worked with some of the world's most highly respected chefs including Raymond Blanc and Simon Hopkinson. Recognised as one of Scotland's leading chefs he has gained an impressive number of accolades including the Scottish Chef Association's Hotel Chef of the Year, Good Food

Guide's Scottish Newcomer of the Year, Chef Medaille d'Or by HotelReview Scotland... and has re-attained three AA rosettes for three consecutive years. Just some of the gems on the menu

include 28 day hung, Henderson’s Highland Beef, herb crusted rack of Scottish lamb and smoked Shetland halibut with a crayfish and ham hock cassoulet and lobster sauce. Add the Scotsman to your ‘to-do’ list

whilst visiting the Scottish capital and indulge your hunger for both food and history.

For more information, please visit: www.thescotsmanhotel.co.uk