Simple Pleasures

It's been a long week and a hectic one. We've been working hard, thinking hard, playing hard and  sleeping less than we'd like. As the weekend rolled around, we found ourselves with some family time at last and a need to celebrate our recent magazine appearance and life's simple pleasures. We imagined a place we could go together, where E could feast on chips and maybe a bit of bread bun, where A could try her first burger (made of good stuff) and where we could, quite honestly, gorge ourselves and have a glass of wine. We imagined the Edinburgh, independent version of Byron. And, as we continued to drool about it, we'd like to enjoy all of this in bright, clean and vibrant surroundings with staff who care about providing a great welcome and don't roll their eyes when they see a family. Tall order indeed. Only the best kind of burger place would satisfy.

Of course, I wouldn't be writing all of this if we hadn't found just the right place. In fact, it came highly recommended and it didn't disappoint. It's called Burger and that's all it does but it does them so well you'll be licking your lips and smiling with satisfaction. Before you even finish you'll be planning on telling your friends and coming back.

It's only been open just over a week but there was a queue the whole time we ate in, the service was friendly and efficient, the food fast but cooked to order and with care, the ingredients simple but tasty, family friendly but not family focussed. It served up exactly what it promised here. And it was totally affordable.

Go and enjoy a simple burger (or hurry to get your hands on one of the limited daily specials) and greedily gorge on the crisp, skin on Russett potato chips. And if that's not enough to make you want to visit right now then you're simply missing my point!

For Laura Robson, in pictures.

Two of the couples who joined us on Friday night had dined at the original Charlie and Evelyn's Table many months ago while three of the couples dining had never experienced our supper club or any supper club before. (I think they're converted!) It made for an great evening, interesting conversations (including sharing the best year of your life to date) and a special guest appearance from our little girl who knows a good party when she hears one. Here are the pictures.

 Pretty peonies on the table.

To welcome Pea and Pecorino toasts.

Tandoori stuffed mushrooms.

To amuse Spiced courgette and coconut soup with orange zest and mint.

To start Crevettes*, new potato and smoked bacon salad.

To follow Salmon* wilted lettuce, cucumber, vine tomato sauce.

To finish Strawberry meringues, strawberry, black pepper ice cream.

*The weather was not in our favour for our fish and seafood focussed menu (sea too choppy, rivers too full) so, instead of Scottish langoustines we had crevettes from French waters and instead of wild salmon we had farmed salmon.

Birthday lunch for friends old and new

This lunch gathering and this menu made us sure beyond all doubt that we had to get back to hosting soon. 

It is very special to see plans come to fruition, to play a part and to watch friends come together to celebrate a deserving birthday girl at our Table. And, there's something so wonderfully satisfying, for us, about feeding them and serving them as lunch could very easily have rolled into dinner!

The menu for a celebratory Spring lunch:

To start 

Bright beetroot risotto, Parmesan crisps.

To follow 

Black pepper and poppyseed venison loin, port jus, sweetcorn puree and potato rosti.

To finish 

Chocolate 'tart', blood orange mascarpone.

 The Table awaits.

Napkins set with hearts and rosemary for its sweet smell and because it represents love, friendship and loyalty.

 To welcome Hot smoked salmon mousse and homemade buttery oat biscuits.

Tulip petals with goat's cheese.

To start Bright beetroot risotto, Parmesan crisps.

To follow  Black pepper and poppyseed venison loin, port jus, sweetcorn puree and potato rosti.

To finish Chocolate 'tart', blood orange mascarpone.

Knobbly Veg

We have just discovered this delicious campaign for knobbly veg and we're thrilled to contribute with our own knobbly veg shots. These beauties were grown by a friend's parents (thanks Mr and Mrs Sanders) and made for the perfect base for our bouillabaisse. You can see the step by step presentation here or a quick glimpse here instead:

From this...


Clockwise from right - a sea creature, a turtle and a baby whale.


...to this

Bouillabaisse, step one.

Have you ever grown your own knobbly veg and would you buy unusual products if they became readily available? Your opinions please.