The new Waitrose Good Food Guide 2014, which hit the shops yesterday, includes 6 of our current restaurant clients:
63 Tay Street, Perth
"Chef/proprietor Graeme Pallister has stuck to his guns when it comes to ‘local, honest and simple’ (the restaurant’s mantra) and is doing the Scottish larder proud in the process."
Cafe St Honoré, Edinburgh
"The ambience could hardly be more French, fostered by tarnished mirrors, bentwood chairs and black-and-white floor, but chef Neil Forbes refuses to be constrained by Gallic cliches, and most of his daily changing menu acts as a showcase for top-quality Scottish produce."
Galvin Brasserie de Luxe, Edinburgh
"The assured cooking has clear flavours, with crustacean options and classic plats du jour (such as coq au vin and poulet roti forestière) appearing alongside ‘suitably rich but light’ crab lasagne with beurre nantaise, and ‘meltingly tender’ tagine of lamb shoulder re-formed into a large tournedos with fragrant herb couscous and a lively rose harissa. Reporters agree that desserts are a high point from the fine tarte Tatin to the sublime passion fruit soufflé with chocolate ice cream. Service is welcoming and knowledgeable."
Restaurant Mark Greenaway, Edinburgh
"Attentive and professional, Greenaway produces food that is by turns inventive and orthodox, with a sharp focus on quality. Beautifully presented dishes might appear busy yet succeed with harmonious combinations: perhaps confit duck pavé with hot orange jelly or mosaic of rabbit terrine with carrot mayonnaise and carrot meringues. By contrast, main courses could receive more robustly traditional treatment as in rump of lamb with ‘shepherd’s pie’, thyme gnocchi and rosemary jus. Desserts tend to be subtle twists on familiar themes: rhubarb and custard 'fishbowl’, say."
The Pompadour by Galvin, Edinburgh
"Pale grey walls, pink chandelier and restoration of the stucco cornices and hand-painted Chinese panels are part of the upgrade. This and views to the Castle complete one of the city’s most glamorous dining rooms. The Galvins’ French-inspired menu is overseen by Craig Sandle (ex-Balmoral Hotel) with considerable panache, and with service to match. A signature of poulet en vessie chicken cooked in a pig’s bladder broken open at the table and served with a foie gras sauce features on the à la carte. An excellent-value seasonal menu celebrated spring with a roulade of guinea fowl and white asparagus. The showpiece seven-course menu gourmand with matching wines pleased one reader: ‘Without exception every course was delicious.’ Sommelier Peter Adshead impresses with his knowledge and quiet charm, advising on a list that starts at £27."
The Wee Restaurant, North Queensferry
"Not quite so wee that it can’t accommodate three dozen hungry customers, Craig Wood’s appealing venue is housed in a century-old building that has served time as a prison, an ironmonger’s and a post office. It is now a beacon of quality along the Firth of Forth: the model of a modern eatery, with unclothed tables, a neutral decorative tone and a menu of French-tinged modern Scottish brasserie cooking. "
There are just 104 restaurants, pubs and cafés from across Scotland included in the UK’s bestselling restaurant guide.