Capetto brings a slower, sun‑drenched Italian rhythm to Howe Street, blending exceptional coffee, thoughtful plates and effortless all‑day charm in a space that feels as inviting at 8am as it does at midnight. Rosie Higgins explores. It didn't take long for Little Capo to become one of Edinburgh's most sought-after tables. Since opening in 2025, the intimate Italian small plates restaurant has earned a place in the Michelin Guide and welcomed visitors including Stanley Tucci

Many years ago, when The Tail End expanded from St Andrews to Leith Walk, Bite hosted Fish, Chips & Champagne — a night of crisp batter and cold bubbles that reminded everyone why fish and chips remains a national treasure. The Edinburgh branch is long gone but the original St Andrews institution still stands strong, and has been joined by Cromars — an eponymous chippy set up by Colin Cromar, the same mind behind The Tail End. Colin comes from Anstruther and worked in its fam

St Andrews is buzzing these days, driven by what feels like an insatiable appetite for good food and drink. The town is a lively blend of old and new: icons like Janetta’s ice‑cream parlour and Fisher & Donaldson bakery sit alongside historic pubs, while more modern arrivals such as the St Andrews Seafood Restaurant, HAAR, Clarets and The Adamson add fresh energy. Dean Banks, Roy Brett, Julie Dalton and Stefano Pieraccini are among the creative forces shaping this new chapter

Edinburgh’s lunchtime dining scene is famously changeable, but every so often a restaurant introduces something that shifts the midday landscape. Celestia — Mohammed Abbas’s contemporary Indian restaurant on Eyre Place achieves this with the lunchtime menu: bold flavours, refined technique, and exceptional value wrapped into one very generous offering. Abbas, who also brought the popular Cilantro to Leith Walk, has built a sleek, elegant restaurant befitting of its New Town s

This summer, two of Britain’s most celebrated foodie destinations come together as Gleneagles Townhouse in Edinburgh welcomes Daylesford for the organic pioneer’s first UK pop-up beyond London and the Cotswolds. From 8 to 11 July 2026, Daylesford will take over the hotel and members’ club’s stylish St Andrew Square home, bringing its celebrated produce, craftsmanship and seasonal philosophy to the Scottish capital for a four-day residency. The farm shop will take over The Tel

Cromlix emerges from a bold transformation with two new restaurants, a sharpened culinary vision and its sights firmly set on a Michelin Star. As chef James Mearing and head gardener Kathy Beckett work in tandem to coax exceptional produce from a heat‑struck garden, the hotel owned by Andy and Kim Murray enters a new era of ambition, sustainability and quietly confident excellence. On just about the hottest day of the year so far, I revisit Cromlix hotel owned by Andy and Kim

Whilst influencers and travel writers jet off to far‑flung corners of the globe, at Bite we’re more than content exploring Scotland’s endless pretty pockets. We can be quietly smug knowing our country has it all — landscape, history, a natural larder that spoils us, and weather that may deliver four seasons in a day but remains, somehow, reliably temperate. And so Mr Bite and I set off for our latest staycation in Helensburgh. Famous for its outlook over the Clyde, for Hill H

According to the Scotch Whisky Association, there are over 150 malt and grain distilleries in Scotland. Their website maps them, providing an impressive visual representation of these precious havens for Scotland’s most famous drink. Ian Buxton, a man who knows a thing or two about the industry, with more than 40 years of experience under his belt, is perhaps best known for his ‘100 Whiskies to Try Before You Die’ book. Whiskies Galore, first published in 2017 and updated and

The Old Chain Pier, one of Edinburgh’s most iconic pubs, is celebrating a historic milestone following the implementation of the new Scottish Pubs Code. The landmark legislation, which gives pub owners the right to request a rent-only agreement without being tied to a pub-owning business for stock supply, has empowered the venue to break free from restrictive purchasing obligations. This newfound independence means the historic pub can stock a wider, more exciting range of b