By | December 1 2020
In a five-star boutique hotel in Edinburgh, chef James Thomson conjures up fine dining with a distinctly Scottish flavour at Rhubarb restaurant and in a series of private-dining rooms.
Signature dishes, making the most of top-quality Scottish ingredients, include roast red grouse, sauerkraut, and prunes with Armagnac, and braised haunch and roast loin of Glenalmond Estate roe deer.
These are matched by a wine list that the judges at the World’s Best Wine Lists 2015 described as an “impressive selection of producers.” Running to some 800 bins, it spans the wine-producing globe with flair, and with a note provided for each wine bringing “personality” to the presentation, it’s a list of many highlights that is both easy and fun to navigate.
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