Today's episode features a trip to Edinburgh, where I visit a new foodie haunt, Brown's of Leith.
Brown's is made up of Haze, an all-day venue which is run by the team behind Timberyard. Civerinos the Edinburgh pizza institution and Shuck Bar, a new seafood bar, from the founder of Portobello's ShrimpWreck.
I went along one sunny afternoon to meet with some of the key players to find out how it all came together and what you can expect from a visit.
I sat down with Ewen Hutchison, owner and founder of Shrimpwreck in Portobello and more recently Shuck Bar at Brown's.
Ewen tells me all about leaving the corporate world to work in street food, developing the business and how being part of BBC's Million Pound Menu has affected the business.
I also chat to Joseph Radford, one of the owners of Haze, Montrose and Timberyard; and chef Bartholomew Stratfold, who works across all three establishments.
Haze serves a carefully curated menu of small plates—think European wine bar—as well as breakfast and coffee.
I hear more about how this special space has been adapted to work for its new tenants and how plans are afoot to keep developing the building. She also gets to try some delicious samples from Shuck Bar and Haze.
Warning: this podcast may make you hungry!
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