Guilt-free dining
This summer we teamed up with TV’s Nell Nelson (aka The woman who ate Scotland - STV) to develop a Guilt-free Gourmet menu especially aimed at our diet-conscious guests. Jason worked with Nell to adapt some of our delicious dishes for diners who want to enjoy eating out without being concerned about their waistline. The menu features pea and mint soup, salmon with avocado salsa and spicy baked fruit and was launched with a cookery demonstration from Jason and Nell. If you couldn’t make the event, email us for a copy of the recipes.

New wines galore
Jane has been hard at work over the last few months and the result is not only a newly arranged wine list, now divided by the wines’ flavours rather than their geographical origin, but also two exciting new house wines. Jane comments: ‘We felt there were so many exciting tipples out there that we couldn’t resist a change and selected a Grenache / Merlot and a Colombard / Ugni from the Languedoc region." Read the wine feature below to find out more about the recent changes.

Christmas gift ideas
With Christmas approaching rapidly, we’ve thought of a few unique gift ideas perfect for that hard-to-buy-for person. Directly from our kitchen come red onion marmalade and our popular chervil and chive dip. Together with handmade chocolates, they’re part of our bespoke hampers we’re happy to prepare to suit any budget. Email us, phone us on 0131 226 6766 or drop into the restaurant to chat about your requirements.

And how about giving your friends The Stockbridge Restaurant experience with a gift voucher for a delicious romantic dinner? They are valid throughout the year and you can buy any value you wish.

Christmas menu now available
Our 2008 Christmas menu features Jerusalem artichoke soup, seared sea bream and chicken Ballantine stuffed with truffle mousse to name only a few. With set menu prices starting from £14.95 for lunch and £20.95 for dinner, tables are already going fast. Don’t miss out and book now – whether it is for an office party or an intimate candle-lit dinner for two.

Click here for a look at our Christmas menus.

By Head Chef & Proprietor Jason Gallagher

While spring and summer bring an abundance of fresh vegetables and fruit, autumn is the time to cook hearty, warming dishes. Soups and casseroles become more popular as they help take the chill off those slightly damp days. The hunting season has also just started, which means wild venison becomes available once again and it’s making its way on to menus across Scotland alongside farmed venison. It’s tasty and it’s very healthy, too. One of my favourite ways to prepare this lean, red meat is in a casserole. Give it a try this autumn – you won’t be disappointed. Read more

Venison Casserole
I love this recipe, especially in the colder months, because it’s a great winter warmer and it’s so versatile. You can easily make more than you need and freeze it for a delicious stand-by dish. Alternatively, follow the recipe and use it as a filling for a venison pie. Read more

Image courtesy of Ian Monk.

We’d like to know what you thought of your meal at The Stockbridge Restaurant – Email us with your comments and – space permitting – we’ll include it in the next edition. Watch this space!

Our cooperation with Nell Nelson received a bit of media attention recently. Follow these links to see what The Herald had to say and how Bite magazine reviewed us.