johnadams.org.uk

Really great breakfast in Urban Angel this morning - a surprisingly light basement cafe at the bottom of Hanover Street.

Homemade organic meusli with greek yoghurt and fresh berries.
Crunchy, tangy, fruity. Mmm.

French toast with bacon, fairtrade banana and maple syrup.
Brilliant bread - sort of light wheaten, really tasty bacon (presumably from a happy pig) and caramelised banana. Yum.

Oh, and nice website design too…

Hat tip: Peter Irvine in Scotland the Best - Best for Sunday Breakfast.

After eating at Martin Wishart last September, we were keen to try out his near neighbour Tom Kitchin in Leith. So we bridged the East-West divide and went over to Edinburgh, wandered round Harvey Nicks and made our way to The Kitchin.

The restaurant is in an old quayside building in the old port of Leith, overlooking the new administrative offices of the Scottish Government. Calm and contemporary interior with dark wood and sage paint inside, warm and welcoming. Service friendly, knowledgeable and attentive (although at times too attentive).

Nibbles: Pissaladiere (Provencal pizza) & choux pastry stuffed with beetroot relish.

Amuse bouche: Parsnip soup, fresh apple, parsnip crisps.

Scallops: Pan-fried Orkney scallops with fregola pasta.
Pork and Langoustine: Roasted langoustine tails from Anstruther with boned and rolled pig’s head served with a crispy ear salad.

Hare: Hare with foie gras, cabbage & bacon farcie, butternut squash puree, celeriac puree, chestnuts and shallots.
Venison: Roast saddle of venison from Invercauld estate, with roasted apples from Moira’s garden and chestnuts,
served with a beetroot and celeriac gratin and a juniper berry sauce.

Cheese: Scottish and French cheeses.

Rhubarb and Yoghurt: stewed rhubarb, citrus yoghurt sorbet, cheesecake mousse, chocolate sauce, pecan crumble.

Coffee and petit fours.

All washed down with a nice D’Arenberg Laughing Magpie shiraz/viognier.

Unlike in Martin Wishart, the whole meal was coherent and worked well together. The starters were the highlight of the meal providing the best complement of flavours and textures. The venison was tender and worked well with the rich sauce. The hare was really dark and tasty, and came with a fairly powerful and concentrated reduction that could have been a touch lighter. But that’s the only minor criticism of an excellent meal.

Definitely a place to go back to, particularly as it’s only an hour or so away. I wonder how their Summer menu differs from their Winter menu. Planning already…