Cafe St Honore - Edinburgh

This place had been a past on my wishlist. the caffe has a good call so I was looking forward to trying. we have booked with this deal with bookatable, which offered a three cursor for £19.50, which also included a glass wein. this menu changes daily, so there is no guarantee Fussy eater find something they like! to kick into the restaurant, it certainly had a very picturesque French feeling about it and felt incredibly inviting. I really felt like I had been transported to a small pariser caffe. Once we have set ourselves, we should check the menu. the set menu does not have many options; two per cursor, but the main menu also had a nice selection, should they want to choose from this. The three of us all have chosen the same options of the pork rillette for the starter, broken barley and chips for the main and then we have opted for the crème fraiche mousse with a compot of black johannisbeeren and red johannisbeeren dessert.

We lunched at Cafe St Honore on a weekday to celebrate a small cause of happiness. We opted for the 3 course set menu with wine which was exceptional value. Though the set menu was a bit limited, we were allowed to choose from outside of it express lunch options) for the same price so that was a nice touch. Between the 3 of us, we had a course of fish and game each. My herring was very tasty and my pigeon course rich but succulent. The lemon and verbena ice cream was delicately flavoured and very delicious! Even the house wines were very very good. All in all, a very pleasant experience! P.s. My mum's only complaint was that her window seat faced the bins! A glass or two of wine and I'm sure they will look like abstract art anyway imho)...!

Now we love a good bargain as much as the next person and when we discovered on Bookatable that Cafe St Honore had a lunchtime special 2 courses for £15.50 or 3 courses for £19.50 we knew we had to go along and try it out. They also offer a full lunchtime menu alongside the set menu. For those of you who don’t know the chef behind Cafe St Honore is Neil Forbes. Neil was crowned chef of the year 2014 and Scottish chef of the year in 2011. The main ethos of Cafe St Honore is making the most of local produce and showcasing it in a simple yet extremely tasty way. The use of local produce is evident in the ever changing menus with a new one each day for both lunchtime and dinner service offering slightly different choices.

We ventured here on a Saturday lunchtime and were surprised how busy the place was. Set back of Thistle Street, it's the sort of place locals in search of great food would know about. We thought what better way to sample the food on offer than to take advantage of their lunchtime deal. 3 courses and a glass of wine for £19.50. We can tell you now that this is an absolute steal!! It's so good we almost don't want to tell any one. On the lunchtime deal menu there are two options for each of the courses. Each dish we ordered was fantastic. It was packed full of local ingredients used to their full potential. We'd recommend booking as it's a popular place!

The diners all agreed this was the best Sunday lunch in a long time. Why didn’t we have roast beef and Yorkshire pudding more often? It ŵas a firm fixture of our childhood. The fact that it happened to be a Tuesday evening and that this was the FIFTH meat course that evening made this statement all the more remarkable. Far from our palates being jaded, they were reawakened by the fabulous taste of the meat. We’d been invited to sample the beef and lamb supplied by Hebriddean Foods. If the name sounds familiar you might remember me waxing lyrical about their seafood that I tasted. Now owner Douglas Stewart who is astonishingly just 24 years old, is bringing meat raised in the Hebrides to a wider audience. We heard how love of sheep had skipped a generation. His Grandfather raised sheep but Douglas’ father chose to go into lobster fishing instead. The sheep that Douglas sources are raised in a very similar way to those his Grandfather tended, on a small tidal island Vallay from October to June. Located off the coast of North Uist, the beasts are mostly left to their own devices even when giving birth. Part of the year they are taken off the island and are grazed on heather for added flavour. We are dining at Café St Honoré. Chef Neil,Forbes is the obvious choice to showcase the meat. His style of cooking which has previously won him Chef of the Year focuses on taste and cooking prime ingredients simply. We start with a breaded lamb cutlet. I’d consider this something of a retro dish and something I wouldn’t choose from a menu usually. If all breaded lamb cutlets were like this I would have them more often. The meat is beautifully juicy with a perfect crust. The portions were supposed to be small but if these are small I can only wonder at what large portions look like. Next up is a seam boned leg of lamb. This means it is butchered following the natural seams of the lamb. It’s moist and has a slight chewiness. We sample rump steak which is one of the best I have tried, then slow cooked shin of beef which Neil later confesses to being his favourite to cook. It has a deep unctuous flavour and is served with Neil’s very buttery mash – heaven. All completely delicious. Time to bring back Sunday Lunch? The prime Highland bullocks are processed at 3 years, longer than the industry standard. This is in part due to the slow-growing attributes of the Highland breed as well as environmental factors. The result is an overall rich depth of flavour that stands out from other commercial breeds and systems of farming. The beef is then dry-aged on the hook for 3- 4 weeks. Douglas plans to experiment with longer hanging times for a more intense flavour and texture in the near future. The lamb has a hanging time of 2 weeks. These days getting produce delivered in prime condition is perfectly possible. Ice packs keep the meat or fish fresh for ages. No excuse then to try some meat from Hebriddean Foods. The meat is in sensibly sized portions and is reasonable in price. Please forget that well known Scottish sounding purveyor of meat and taste the real thing. I tried the rack of lamb. I cooked it in the sous vide at 60C for 2.5 hours, then finished it off in the pan. It was very moist and tasty! You can imagine where the meat was raised on that island happily and without stress. You can also think of Douglas who is already thinking up new ideas of how to bring more fabulous meat to us by courier The Hebridean Food Company Ronay, 7 Kallin Grimsay, Isle of North Uist HS6 5HY Follow Hebridean Food on Twitter Like Hebridean Food on Facebook Douglas will be attending various Scottish events over the summer including the Foodies Festival in August.