There has been a great response to our Eating & Drinking Guide, published last month and still available from bookshops and newsagents around town as well as from our own online shop (shop. list.co.uk). Frustratingly, a few errors crept into the print version, which we’d like to correct here— the information has already been updated online at food.list.co.uk. • The write-up published for Glasgow’s Café Wander was the wrong one—a cut and paste error. The correct version can be found online, reminding us, among other things, of the venue’s ‘unfussy and reliable approach to carefully prepared food’ including lunchtime options such as a bacon and brie panini that ‘oozes savoury goodness’. Café Wander is at 110a West George Street and is open Monday to Friday 7.30am–5pm and Saturday 9am–5pm. • Cail Bruaich on Great Western Road does not offer BYOB. • Since going to press, Enjoy at 393–395 Great Western Road has
News to nibble on
become Turnip & Enjoy, while Central Market at 51 Bell Street is now trading as Isleña, serving a Spanish-style menu. • In Edinburgh, the entry for The Roseleaf bar in Leith indicates that it has a no-kids policy after 5pm. This is only true for the bar; kids are welcome up to 10pm in the restaurant section. Also, in our preview of Colonnades (the new café opening in early June in the Signet Library), we mistakenly indicated that they’d be serving teas grown in Perthshire by the Wee Tea Company—in fact the choices at the new venue will just be teas blended in Perthshire by the same company. Finally, long-term Eating & Drinking Guide sponsors Birra Moretti are back up in Edinburgh from 9-12 July, bringing their Gran Tour to Summerhall each evening from 7–11pm. The sociable event features casual street food from various regions of Italy, DJs and Moretti masterclasses. The £10 entry covers a couple of beers, some street eats and a gelato.
FOOD & DRINK SIDE DISHES
The latest attempt to grasp the Edinburgh Food Festival mantle comes via Assembly, who will run a different style of food fest from 29 July–2 August at George Square Gardens. With a less commercially driven emphasis, they aim to create an event that uses a focus on good Scottish produce to provide a platform for discussion and debate about food, as well as the tasting and eating of it. They plan a mix of street food, producer stalls and a range of talks in the 400-capacity Spiegeltent. Participants will include Slow Food Edinburgh, Common Good Food, Bread Matters, Craft Beer Rising and local chefs including Roy Brett and Andrew Radford in conversation.
HOPPIN’ AROUND As the sun starts to warm up Scotland, it’s taps aff for beer bottles. Jay Thundercliffe finds out what’s bubbling up on the festival front
A fter a successful 2014 event, Craft Beer Rising (craftbeerrising. co.uk, 4–5 Sep) returns to Glasgow’s favourite hipster brewery Drygate with lots of brewers and street fooders setting up stall to musical accompaniment. Glasgow and Edinburgh also host more traditional ale-centred festivals including the Scottish Real Ale Festival (sraf.org.uk, 9–12 July) at Edinburgh’s Corn Exchange with a selection of over 150 Scottish real ales, while the Briggait hosts the Glasgow Real Ale Festival (glasgowrealalefestival.co.uk, 25–27 June) with over 100 ales from Scotland and beyond.
Beyond the central belt cities, Argyll brewery Fyne Ales sets out their stall for FyneFest (fynefest.com, 12–14 June), with brews from around the UK, music and food from local producers. North Hop (northhop. co.uk, 21–22 Aug) in Inverness is a hip Highland happening, with craft beers, live music and food. As the sun starts to wane in early September, there’s Black Isle Brewery’s Jocktoberfest (jocktoberfest.com, 4–5 Sep), featuring two days of ‘beer, bands and burgers’.
A new festival this year is the Eaglesham Beer Fest (eagleshambeerfest. wordpress.com, 6 Jun). This free event is a i rst for the Renfewshire village and for organiser Fraser Wilson, a Glasgow-based journalist, food writer and reviewer for our Eating & Drinking Guide. Wilson explains some of the challenges of setting up from scratch: ‘You need a strong idea of what you want to achieve – and keeping that in mind throughout is important because it is a difi cult process. ‘The goal was to highlight great, small producers, so costings are crucial as too big a price tag would be an obstacle for some. And being able to explain to people what you are doing and why they should take a risk with you is crucial. Now we’re close and plans are in place, I can’t wait to bring this free-entry community event to a beautiful village – and I’m looking forward to some sleep, regular blood pressure and calm.’
46 THE LIST 4 Jun–3 Sep 2015