SPRING
THE
PULSE
l
53
Refurbs,
relocations
and
rethought
menus
4
Those
who
mourned
the
move
of
Plaisir
du
Chocolat
from
the
High
Street
need
look
no
further
than
its
new
location
among
the
Thistle
Street
sophisticates.
5
Just
a
hop,
skip
and
jump
along
Thistle
Street
is
recently
bloomed
Iris,
which
comes
from
the
same
stable
that
created
The
Apartment
and
The
Outsider
.
Iris
retains
the
same
relaxed
approac
h
to
food
while
upgrading
the
menu.
Call
0131-
220-2
111
for
bookings.
3
The
Balmoral8217s
relax
ed
Hadrian
8217s
Brasser
ie
has
also
launched
a
new
fixed
price
lunch
and
dinner
menu
which
will
change
on
a
monthly
basis,
showcasing
some
of
the
best
Scottish
produce
available.
Lunch
prices
start
from
16312.95
for
two
courses.
2
The
recent
refurbishment
of
award-winning
Haldane
s
Re
staurant
on
Dundas
Street
has
resulted
in
a
traditional
stone
dining
room,
sumptuously
carpeted
with
crisp
white
table
cloths
and
intimate
lighting
.
See
www
.haldanes
restaurant.com
1
Number
One
restaurant
8217s
new
Chef
8217s
Seasonal
Ta
sting
Menu
is
a
relatively
affordable
way
to
sample
the
joys
of
Michelin-
starred
cuisine.
Pr
iced
at
only
16338.50
per
person,
the
three
-
course
menu
is
available
Sunday
to
Thursday
throughout
February
and
March.
Tr
aditional
produce
is
the
order
of
the
day
at
the
Gosford
Estate
near
Aberlady
TA
STE
Afte
r
much
sali
vati
on,
Mart
in
Wish
art
8217s
Cook
Sch
ool
on
Bon
nin
gto
n
Ro
ad
finally
opened
to
the
public
in
January
.
There
are
a
dozen
different
courses,
but
with
its
careful
balance
of
demonstration
and
hands
-
on
cooking
,
the
Pr
actical
Modern
Cook
ery
class
is
a
good
starting
point.
It
aims
to
provide
students
with
a
background
in
both
classic
and
contemporary
culinary
styles,
arming
them
with
the
basic
skills
and
techniques
that
should
mean
they
can
recreate
the
three
courses
with
ease
at
home.
Fu
ll-
day
classes
last
from
9.30am
to
3.30pm
with
lunch
at
noon,
and
cost
163130.
One
sample
menu
features
scallop
risotto
with
lemon
vinaigrette,
roast
loin
of
venison
with
braised
Savoy
cabbage
and
vanilla
panna
cotta
with
pink
rhubarb
and
ginger
compote
and
praline
tuile.
Mmmm...
beats
beans
on
toast.
See
www
.cook
school.co.uk
for
more.
Class
cuisin
e
A
PA
SS
ION
TO
raise
wild
boar
in
a
stress-free
environment
led
to
the
success
story
of
North-
wood
Wild
Boar
.
Bob
We
bster
had
rented
woodland
on
the
Gosford
Estate,
near
Aber-
lady
in
East
Lothian,
and
the
product
was
a
favou
rite
with
those
atten
ding
event
s
such
as
the
Haddington
Fa
rmers8217
Mark
et.
The
Gosford
Bothy
and
Cafe
has
tak
en
the
idea
forward,
however
.
In
association
with
the
estate,
We
bster
has
opened
a
new
farm
shop,
selling
wild
boar
of
course,
but
also
East
Garleton
beef
(hung
for
28
days),
Gosford
Estate
lamb,
and
or
ganic
rare-breed
pork,
all
butchered
on
site
and
hung.
This
has
been
pos-
sible
through
a
collaboration
with
the
We
ymss
and
March
estates.
There
are
also
seasonal
vegetables
from
local
growers
(mostly
or
ganic).
In
fact,
the
aim
is
to
source
everything
locally
and
use
as
many
or
ganic
products
as
possible.
The
cafe,
with
indoor
and
outdoor
seating,
is
open
until
4.30pm
every
day
and
serves
light
lunches,
bak
ery
goods
and
teas
and
coffees
in
the
quiet
surroundings
of
the
estate.
The
shop
is
open
9.30am
to
5pm
every
day
.
Fo
r
more
details,
log
on
to
the
website
at
www
.gosfor
d
farmsho
p.co
.uk
HOME
GROWN
ON
THE
FREE
RANGE
Lorraine
Wilson
Po
rk
life
bit
of
a
boar
RAR
E
TIM
E
Meat
lov
ers
wil
l
ado
re
Gos
for
d8217s
off
eri
ngs
P50-53_Pulse_Feb_
12/2/08
10:44
pm
Page
53
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