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8 of the best new dishes to try this summer in Scotland

Looking to try something new this summer? Then one of these delicious new menu additions from new and established restaurants may tickle your fancy

Published: July 6, 2018
Categories: , ,

There's sweet treats, seasonal charms and one or two dishes to cool you down (in case the weather continues to be warm!)

The nursery pot at The Ivy on the Square

(6 St Andrew Square, Edinburgh EH2 2BD)

dishes menu

Picture: the nursery pot is available to try now

As a celebration of the summer season, The Ivy on the Square has added additional sweet treats to its already scrumptious afternoon tea offerings.

Available from now until Friday, 31 August, The Ivy nursery pot features an indulgent chocolate topping, lavender cream and edible flowers, creating a delight for both the eyes and the taste buds.

Served alongside savoury bites such as truffled chicken brioche rolls and smoked salmon on dark style rye bread with cream cheese and chives, it is the perfect accompaniment to ensure guests are left feeling content.

The Ivy Nursery Pot afternoon tea addition will also be available throughout Afternoon Tea Week in August.

Fish at Fhior

(36 Broughton St, Edinburgh EH1 3SB)


The menu at Fhior, an adaptation of the Gaelic word for ‘true’, promises to dial back on kitchen technique and make way for honest flavour.

Scott recently picked up Norn’s ‘Best Restaurant’ award at the Edinburgh Restaurant Awards on the eve of his departure from the award winning restaurant.

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He’s embracing change by fashioning a relaxed dining experience in Fhior, which is located on Broughton Street.

Opened just last month, most of the menu’s ingredients are sourced locally, as is the “star attraction” of each modern Scottish dish.

This month sees the addition of this light dish of Halibut served with pickled swiss chard and sea herbs - ideal for a delicate summer dinner.

Gelato at Loop and Scoop

( 665 Great western Road, Glasgow G12 8RE)

dishes menu

Picture: Loop and Scoop's latest gelato flavour, Nero

Scotland's first and only ice cream and churro bar is getting into the spirit of summer with two new launches.

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First up is a Wimbledon inspired churro cup, which is filled with fresh strawberries and cream plus a scoop of gelato for that little extra indulgence.

Diners can choose from a classic churro cup or one dusted in cinnamon.

For those looking for something a bit different, why not try Loop & Scoop's new flavour, Nero?

This black gelato combines decadent dark chocolate and hints of coconut to create a delicious dessert - perfect for sunny days.

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Seafood and spritz at Bar Gumbo

(71-77 Byres Road, Glasgow G11 5HN)

dishes menu

Picture: Bar Gumbo's new crab and lobster spaghetti

Bar Gumbo is bringing the spirit of the Southern states to the heart of the West end of Glasgow with a delicious new summer menu that has something for everyone.

Offering classic soul food such as traditional Louisiana Gumbo as well as some cracking new additions including their crab and lobster spaghetti.

This dish offers bold flavours with fresh seafood, subtly spiced with those traditional southern soul spices for that extra little kick.

Washed down with one of the bar's new spritz - which include classic Aperol to a pink gin number - Bar Gumbo is ideal for some soulful comfort food.

Oysters at the Three Chimneys

(Colbost, Dunvegan, Colbost, Isle of Skye IV55 8ZT)


Picture: Loch Harport oysters are a new summer dish at the award-winning Three Chimneys

The famed restaurant, which celebrated its 33rd anniversary in March this year, is a stone’s throw from the water’s edge of Loch Dunvegan, a wide sea loch opening out into The Minch, with the Outer Hebrides silhouetted on the western horizon.

Over the years, the business has been recognised globally for having led the way in renewing interest and pride in all good Scottish food and championing the country’s culinary heritage.

Showcasing the best of Skye’s seafood, the restaurant is also renowned for using all local ingredients, including Skye lamb, venison and beef.

The new summer menu follows this ethos with dishes such as Dunvegan crab served with crab ketchup, fermented cucumber, cucumber relish and sorbet; and these fresh and light Loch Harport oysters.

Sunday roast at Sloans

(108 Argyle St, Glasgow G2 8BG)


Picture: Sloans/itison

On Sunday 5th August, this popular Glasgow eatery will host a new Sunday roast. Billed as a 'mega buffet Sunday lunch',  the roast will also come with a side of comedy.

Dishes include two different roasts, potatoes, vegetables, Yorkshire pudding and Sloans legendary mac n cheese.

Hosted by the award winning Jamie Dalgleish with special guests Mark Nelson and Gary Meikle each taking turns to put the world to right with a comedy roast each.

Seasonal fare at 111 by Nico

(111 Cleveden Rd, Kelvinside, Glasgow G12 0JU)


Picture: Picos De Europa at TRUST by Nico

This month sees the launch of a new dining experience from celebrated chef Nico Simeone.

TRUST by Nico, a five course seasonal tasting menu in which diners at the chef's original restaurant, 111 by Nico, are  encouraged to sit back and ‘trust the chef’ to provide them with a range of delicious seasonal favourites – without the option of choosing from a menu.

The TRUST experience begins with an amuse bouche highlighting local ingredients, followed by a five-course tasting menu where guests will be able to enjoy individual courses such as pasta, lamb, asparagus or fish, before finishing with a decadent dessert.

One of the dessert options from the launch menu is this take on a traditional cheese board, and one in which we recommend you trust and try.

Veggie burgers at Balgove Larder

(Strathtyrum Farm, Strathtyrum, St Andrews KY16 9SF)


Picture: courgette and halloumi cheese burger, Balgove Larder

Fife's Balgove Larder has steak and butchery at its heart and, as a result, tweak their menu daily to reflect seasonality and what’s growing in the field.

Although known for their steak barn and home-reared meat, veggies need not despair as Balgove Larder also has a range of non-meat dishes.

Using ingredients grown on the farm (such as the courgettes in this burger), the seasonal menu is worth checking out for a summer lunch or dinner.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.

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