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This March, The Bridge restaurant at Rusacks St Andrew’s will launch its new Mediterranean menu created by chef Francesco Boto and overseen by Executive Chef and Masterchef: The Professionals winner, Derek Johnstone.

Drawing culinary inspiration from the coast and hillsides of France and Italy, to the villages and mountains of Spain, Greece, the Adriatic and the Levant, the new all-day dining offer celebrates the abundant flavours of Mediterranean cookery.

The Bridge’s wood fired oven gently bakes sourdough pizzas and home-made focaccia, while locally sourced Scottish lamb, beef, fish and Italian sausage cook on the charcoal grill.  Hand rolled pastas are combined with fish, seafood, almonds, pine nuts, raisins, spices, and citrus to create stunning dishes, perfect for sharing.  Mediterranean cheeses complement dishes or can be enjoyed on their own; the menu also features soft fruits, cakes, pastries and desserts to finish. It changes regularly with local, seasonal, and speciality produce at its heart.

The talented bar team has created a Mediterranean inspired wine and cocktail menu that features a House Negroni with Eden Mill red wine cask aged gin, The Rusacks Spritz with Edinburgh Gin Rhubarb and Ginger Liqueur and a Fino and Tonic with Lustu Fino de Jerez Sherry, citrus and rose tonic

Derek Johnstone, Executive Chef, Rusacks St Andrew said:

‘ I can’t wait for everyone to try this new menu at The Bridge.   I am passionate about the simplicity of ingredients on our menu; allowing our produce to speak for itself.  I’ve been working alongside Francesco for two years now and his respect for the heritage of Italian cookery is admirable. 

In my twenties I spent time at Restaurant D’O in Milan.   Here we used the finest local ingredients from neighbouring harbours and farms, simply prepared to offer a seasonal menu to be enjoyed by the whole family round the table.’

Derek Johnstone was the inaugural winner of MasterChef: The Professionals in 2008 at just 24 years old and has been at the helm of Rusacks St Andrews since it opened in 2022. Joining him in a team of forty chefs, Francesco has supported since 18 and One Under Bar launched, with The Bridge now operating as a welcoming all day Mediterranean restaurant for hotel guests and visitors alike.

Francesco Boto, Head Chef, Rusacks St Andrews said:

‘Being from Italy, I am most familiar with Mediterranean ingredients and moving away from home has also allowed me to cook alongside many chefs from other Mediterranean countries.

My passion for cooking developed in culinary school in Italy (Istituto Alberghiero Assisi) where we toured regional Italy meeting the best producers and fellow chefs. Similarly, here at Rusacks St Andrews, we forge strong relationships with our supplier partners to understand how to get the best out of the wonderful ingredients all around us.’

With stunning views over the Old Course Golf Links and over West Sands Beach, the 70 cover  family friendly restaurant, features brightly patterned fabrics with red and blue tones inspired by warmer climes, creating a warm homely feel. The venues design lends itself to large parties and celebrations, with an expert team on hand to accommodate all requests.

To celebrate the new offering, diners visiting from the 2^nd – 5^th of March can enjoy selected pizzas or pasta for £5.

The Bridge will be open daily for hotel residents and visitors:

Breakfast: Daily 7 – 10:30 am

Lunch: Daily 12 – 3pm

Dinner: Daily 5:30pm – 9pm

To find out more about The Bridge visit www.thebridgerusacks.co.uk/, follow @thebridgerusacks on Instagram and @thebridgerusacks on Facebook.

The Bridge, 18 and One Under Bar at Rusacks St Andrews have been developed and operated by White Rabbit Projects, whose hospitality portfolio includes Lina Stores, Kricket and Island Poké.

For more information about Marine & Lawn hotels, please visit https://marineandlawn.com/.

Talented chef patron duo, Tomás Gormley and Sam Yorke, are to open their second restaurant, Skua, in Edinburgh this Spring. The founders of Heron have curated a menu of small plates inspired by the seasons. They will offer an innovative drinks list featuring cocktails, beers, spirits, natural and rare wines curated by Heron bar manager, Seoiridh Fraser.

Tucked beneath the cobbles of St Stephen Street in the city’s Stockbridge, the interior will feature marble table tops, brass hardware and soft candlelight for a warm welcome retreat for guests to gather for dinner, snacks and drinks. Open Thursday – Monday, 5:30pm until 12am.Tomás and Sam will be in both the Heron and Skua kitchens, alongside chef de partie Aran Lowry.

Tomás said,

“We wanted to create a space perfect for a late-night drink or a bite to eat. Somewhere to go with friends after work or at the weekend. 

“Our food and drinks menus will be short and ever-changing. Showcasing techniques and flavours that interest us from around the world whilst staying true to our passion for local and sustainable produce, such as koji marinated chicken, soy and chilli glazed octopus and cider infused maitake mushrooms all cooked on the konro grill for depth of flavour. We’re going to have things we want to eat on the menu, with our own take on fried chicken and poutine for example. Expect bold flavours, great tunes and generous hospitality.”

Sam said,

“We’re adopting a whole carcass butchery approach for both Heron and Skua, using rare and heritage meat from Macduff Butcher. We want to showcase often overlooked cuts which are just as delicious and help to reduce food waste.  Our supplier community has been so supportive already with the likes of Lind & Lime, Newbarns Brewery and Castle Game helping to realise our vision for Skua and we’re looking forward to maintaining these relationships and working with more artisan food and drink producers.”

Sam and Tomás opened Heron in 2021 and have picked up a few accolades since, including a listing in the The Michelin Guide and a shortlisting for ‘Best Breakthrough’ in the GQ Food and Drink Awards 2022. Sam Yorke was also recently named in the Code 30 under 30 class for 2023/24 as one of the most exciting young chefs in the UK. 

Tomás and Sam will be charting the progress of the restaurant via social media skua.scot and further updates including booking line opening will be available via social media and by signing up to their newsletter via the website, www.skua.scot

Skua, 49 St Stephen Street, Stockbridge, Edinburgh EH3 5AH

One of Edinburgh’s most popular cocktail bars, The Cocktail Mafia has partnered with local restaurant, Delightfully Delicious who will be taking up residency in its kitchen from 2nd February.

The innovative cocktail bar that has become renowned for its experimental cocktails and theatrical flair has made the decision to open its kitchen to the family-run business. The Marchmont-based restaurant will bring its take on American comfort food to the venue. The menu has been designed for sharing, featuring a range of small and large plates, made using local ingredients. Highlights include cauliflower wings with Korean wing sauce, steak sandwich with crispy chorizo, house chilli jam, house chimichurri and loaded fries with house nacho cheese sauce, guacamole, jalapeños and pico de gallo.

Andy Dunton, General Manager of The Cocktail Mafia, said:

“We’ve wanted to develop and expand our offering at The Cocktail Mafia, and introducing food seemed like the natural next step. We are always looking to support local businesses and Delightfully Delicious ticks all our boxes. 

We have a great kitchen area that they can take full advantage of, and we think the food will complement our cocktails perfectly. We saw a big increase in demand here for parties and other events last year, so by adding food to our menu, we think we will create a real buzz around here.”

The Cocktail Mafia owned by Pinnacle Hospitality, the brains behind The Raging Bull, has become a firm favourite amongst locals and continues to revolutionise the Edinburgh bar scene. Customers can order food by scanning a QR code on the tables.

Food can be ordered by scanning QR codes on the tables.  

The Cocktail Mafia is open from Sun – Fri 5pm – 1am, Sat 2pm – 1am.

Follow on social media for announcements, Instagram @thecocktailmafiauk, Facebook: @thecocktailmafia.

15 Charlotte Lane, Edinburgh, EH2 4QZ.

Scotland’s only woman-owned non-alcoholic brewing company, Jump Ship Brewing, is setting plans in place to open a new purpose built 20 hectolitre brewery, allowing it to quadruple the amount of the 0.5% ABV beer brewed. 

Managing Director, Sonja Mitchell, is about to secure the new site in Rosemain Steadings, Midlothian, and will be launching a crowdfunding campaign to raise the final £300,000 required for the move with crowdfunding partner, Seedrs. The funding will also see an additional three full time equivalent jobs created at the site this year with the team set to expand by a further ten over the next three years.

The independent brewing company, which is one of only a handful of female owned breweries in the UK, has tripled turnover over the past two years with the new brew house enabling them to produce up to 800,000 litres a year. In addition, the site would provide a stable and renewable energy via a biomass generator.

Sonja Mitchell, Managing Director of Jump Ship, said:

“The no and low category is a huge growth area and, as the only non-alcoholic brewing company brewing and headquartered in Scotland, this move is hugely exciting for us. We’ve always put the quality of our beer first and focused on a growing range of thoughtfully brewed and balanced beers. This expansion will allow us to pursue new contracts with the multiples and expand our export markets – as well as continuing to develop our direct sales. 

“We always focus on inclusivity with all of our core range of non-alcoholic beer also being gluten free and suitable for vegans and have developed a real following. This funding bid allows our crew of shipmates  to take an even greater stake in Jump Ship as we fulfil our ambitious growth plans.”

Initial funding targets to launch the business were reached in less than a week in 2019 via RBS Back Her Business. Sonja is seeking £300k in return for an equity stake in Jump Ship.

Jump Ship Brewing’s annual turnover to the year ending December 2022 grew to £111k, achieved through direct to consumer sales but also a 250% jump in its wholesale, particularly in the on trade sector. In addition Sonja has overseen sales to the USA and the Nordics – a market that’s set to grow. 

Chair of Scotland Food & Drink, Lucinda Bruce-Gardyne said:

“It’s exciting to see this kind of ambition from a company like Jump Ship that focuses on outstanding quality and flavour. Like the free-from category, the non-alcoholic sector is an area we’re seeing real growth and innovation. We know that the demand for these products is growing rapidly. Sonja’s funding campaign is to be thoroughly lauded and I’d encourage other Scottish businesses to seek investment to allow them to develop infrastructure and seek growth in new markets.”

Jump Ship Brewing has a strong charitable focus at its heart with a commitment from the outset to donate at least 10% of their profits to a variety of charities, which are nominated by Jump Ship’s customers or ‘ship mates’ as they are described. Pre-registration for the Seedrs crowdfunding campaign is now open  https://www.seedrs.com/jump-ship/coming-soon

Stuart Ralston, chef patron of the Top 100 National Restaurant Aizle and Michelin Bib-awarded Noto in partnership with group operations director Jade Johnston, will open a brand-new restaurant, tipo in March 2023.

tipo, named after the finest grade of flour in Italy most commonly used for making pasta, will be a casual dining restaurant.  Serving small plates, the menu will have a focus on house-prepared speciality ingredients such as fresh pasta, cured and aged charcuterie alongside cocktails and small domaine, artisanal family-owned wineries. tipo will be open seven days a week for lunch and for dinner.

The 178sq.ft restaurant situated across one level will be designed together with Splintr and will have lots of natural woods throughout giving the restaurant an inviting, cosy vibe.  The restaurant will have approximately 50 covers including six bar seats for solo dining. 

On the new opening Stuart said, ‘Jade and I have been talking about a new restaurant for a long time and it’s taken us a while to find the perfect location. We want to offer a neighbourhood style restaurant that will focus on simple pastas, dishes to share and vegetables prepared in ways you’d find in Europe alongside artisanal wines.’

Joining the growing team as head chef is Stuart’s brother Scott. Scott was previously executive chef with Compass Group Edinburgh.

Stuart opened Aizle in 2014, a restaurant that prides itself on no traditional menu where the guests are only privy to a six-course tasting menu when dining and that is dictated solely on availability of the seasons.  In 2019, Stuart opened Noto, an all-day dining casual restaurant whose menu has international repertoire with a strong Asian influence.