Fabric of my Life.

when i was in edinburgh last month i was lucky enough to visit the scran & scallie, the more relaxed sibling to michelin star chef tom kitchin’s famous kitchin, for a lovely blogger’s dinner.

founder along with another of scotland’s top michelin star chefs, dominic jack, the restaurant boasts a hearty menu of fresh, home-cooked dishes using quality seasonal local produce, that reflects the team’s ‘from nature to plate’ ethos. the rustic ‘hunting lodge’ interior preserves many of the old features of the building, including the exposed brickwork, refreshed with subtle tartan upholstery, exposed filament lightbulbs and a mishmash of reclaimed furniture. chairs are strewn with blankets and tactile sheepskins for added warmth on a winter’s eve, while the eccentrically patterned wallpaper is by one of my fave scottish design duo’s, timorous beasties.

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we began the meal with a round of cocktails, homemade root vegetable crisps and plentiful buckets of pork scratchings along with one of tom kitchin’s specialities – crispy pigs ears – which were surprisingly moreish; salty, chewy, yet crispy.

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cheers! then began a not-so-modest feast of delectable scotch meats…

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ox tongue with mushrooms, sourdough & fried egg, with roasted bone marrow

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bavette with fried duck egg and corned beef & potato hash // rib eye steak with wild mushrooms

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rib eye steak with wild mushrooms 

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roe deer meatballs with wild mushrooms, baked aubergine, polenta & scottish cherries

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honestly, it’s a wonder any of us had room for dessert after this delicious cornucopia of meat and yet…

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mint tea & scottish shortbread 

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champagne jelly, mixed berries & sorbet

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sticky toffee puddin’ & vanilla ice cream 

obviously i didn’t personally scoff all of the above – nor did i even get to taste it all – but i can certainly vouch for how wonderful the bavette (my new fave cut of beef) with fried duck egg and corned beef & potato hash was, as well as how delightfully refreshing the champagne jelly was in rounding out the meal. it’s been a long time since i had jelly for dessert (probably not since i was 10!) but i’m certainly a convert when there is champagne involved!

(wait: i may have conveniently forgotten about vodka jelly shots at uni – but hey, they don’t count, right?)

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[icon name=”location-arrow” class=”” unprefixed_class=””] the scran & scallie, 1 comely bank road, stockbridge, edinburgh, eh4

[icon name=”handshake-o” class=”” unprefixed_class=””] i was hosted in edinburgh by scotch beef & scotch lamb. all opinions & photography my own, except lead image. 

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