Last Saturday we decided to jump on the bus and head into town to buy a puncture repair kit for our spring cycling adventures.   After a half hearted look around a couple of bike shops we decided to head to Spitfire to try out their new bar (but more about that some other time).
After a few beers we started to get hungry so wandered down to Stockbridge to see if Scran and Scallie had a wee space for us.
Scran and Scallie has been extremely popular since launch and the ethos of “from nature to plate” shines through in the menus created by Tom Kichin and Dominic Jack.  The popularity of the restaurant means that they only take pre bookings for 50% of the covers with the other half reserved for walk in trade.  We were very lucky when we arrived as there was a table for two but later on in the evening there was quite a waiting list.  If you can plan ahead be sure to book, but it’s also worth just turning up to see if they have a space (the earlier in the evening the better!)
Thanks to Scran and Scallie for this Facebook pic…it’s never empty like this!
The building is entered through the cosy bar area which is usually always buzzing with activity. We found the service from the highly trained staff absolutely excellent.  It really does make such a difference to the overall dining experience when you have staff like this.   We were quickly settled with a couple of Gin and Tonics, enjoying the smells coming from the restaurant through by.
The whole place just oozes cosyness, with tweed and tasteful tartan coverings, natural wood, exposed stone and sheepskin rugs draped over the backs of chairs.  It is Scottish done well.
The menu is also Scottish pub food done well.  Lots of traditional favourites such as steak pie, burgers, fish and chips and sausages and mash are on the menu, but the higher than average prices  give an indication that this isn’t going to be your usual pub grub.
Gin, Bread, Wine and Water!
As we waited on our starters of chicken liver parfait and pickled cabbage and roasted carrot and goats cheese salad to arrive, our wine was delivered along with delicious homemade bread and a wee pot of butter.  The bread soon disappeared – it was wonderful and hit the spot.


Chicken Liver Parfait with Pickled Cabbage and Apple


  The texture of the pickled cabbage, the crispness of the toast and the smoothness of the parfait worked so well together.  A well balanced flavoursome dish.  I have made a mental note to choose something different for starter for our next review as Chicken Liver Parfait is trending on this blog!


Roasted Carrot and Goats Cheese Salad
 Raymond opted for the Roasted Carrot and Goats Cheese Salad which was also delicious – the sweetness of the carrots coping admirably with the tangy goats cheese.
Fish and Chips and Chunky Tartar Sauce

For “oor mains” we had fish and chips with chunky tartar sauce and one of the specials – Highland Wagyu Beef Burger, Onion rings and chips.

I had the fish and chips and both were amazing.  The chips were absolutely delicious – dry, crisp, hot and lots and lots of them.   The fish batter was also crisp throughout fully encasing the freshest of fish.  I’m not that keen on tartar sauce but preferred this chunky version of the sauce.  It was more creamy with good texture and not too strong a flavour. 

Raymond decided to go for one of the day’s specials – The Highland Wagyu Burger.  Highland Wagyu are based in Perthshire and breed Japanese Wagyu, Aberdeen Angus and Highland Cattle.  Their aim is to produce the best beef in the world.   The burger arrived towered high with crispy onion rings on the top, a feast for the eyes and also the belly!  The beef was delicious and tasted very smooth.  It felt slightly too seasoned for our tastebuds, but it’s the first time we have tasted Highland Wagyu so we weren’t sure if it was the taste of the meat or the cooking process.
After a short break we decided to have pudding….but just one to share.  The pudding menu cleverly teams up each desert with a recommended whisky dram to compliment it.  The warm coconut rice pudding and quince first attracted my attention, but it was the recommended Balvenie, Caribbean Cask 14yr that really swung it for me.  Sadly they had run out of the whisky, but we enjoyed the lovely and creamy dessert topped with crisp brandy basket and ice cream.  The addition of the quince really cut through the cream well and made for a very indulgent end to the meal.
Raymond decided to finish off with a coffee and it was served with slithers of homemade tablet which was a lovely end to an absolutely superb meal.  Excellent staff, cosy environment and delicious food made for a very enjoyable evening.  We can’t wait to come back……


Oor Puddings
Warm rice pudding with quince
 1 Comely Bank Road
Tel 0131 333 6281