FTTBYD

If there's a better place to be than a first-class restaurant with great food, wine and company, I do not know it.

[FTTBYD @FTTBYD]

Haddock and Chips at Drake’s in York. Not the greatest chips in the world but they absolutely nailed the fish, which was one of the best I’ve had from a chippy in quite some time.

[FTTBYD @FTTBYD]

Breakfast pastries from the rather lovely Cosgriff and Sons Microbakery in York

[FTTBYD @FTTBYD]

@WINEOMAN I think there were six in total.

[FTTBYD @FTTBYD]

Creel-caught Skye langoustines, confit garlic and harissa butter at Dulse in Edinburgh.

[FTTBYD @FTTBYD]

Champagne-baked turbot, champagne and chive veloute at Dulse in Edinburgh. Beautiful piece of fish, accurately-cooked, a simple but completely enchanting sauce; just a plate of pure, unadulterated joy. With some really mega seaweed potatoes on the side.

[FTTBYD @FTTBYD]

Roasted shellfish platter with garlic and herb butter at Dulse in Edinburgh. Stone crab claws, 1/2 St Abbs lobster, scallop, langoustines and mussels, with focaccia on the side.

[FTTBYD @FTTBYD]

St Abbs lobster, beurre noisette, pink grapefruit, buttered crumpet at Dulse in Edinburgh. My discerning 12-year-old daughter reckoned this the best starter of the week.

[FTTBYD @FTTBYD]

Scallops in garlic butter at Dulse in Edinburgh.

[FTTBYD @FTTBYD]

@arbuthnotting They are different beasts. The Kitchin is fine dining with all the luxury ingredients / trappings / prices that come with that. Scran & Scallie is much more casual, elevated pub food. Both excellent in their categories. The Kitchin is more “don’t miss” but both are good choices.

[FTTBYD @FTTBYD]

Blackthorn sea salt “Millionaires” caramel bavarois, cocoa nib, black tea ice cream at The Kitchin in Edinburgh.

[FTTBYD @FTTBYD]

Warm lemon soufflé, candied oats, lemon sorbet at The Kitchin in Edinburgh.

[FTTBYD @FTTBYD]

Hay-smoked loin of Hebridean hogget, hot pot, spinach, Free Company Farm garlic at The Kitchin in Edinburgh.

[FTTBYD @FTTBYD]

Roasted loin of Hopetoun Estate roe deer, morel mushroom, burnt apple purée, white sprouting broccoli at The Kitchin in Edinburgh. Marvellous.

[FTTBYD @FTTBYD]

Pan-seared Orkney scallops, globe artichokes, cumquats and a red wine fish sauce at The Kitchin in Edinburgh. This was a dairy-free alternative to the famous baked scallop dish.

[FTTBYD @FTTBYD]

Hand-dived Orkney scallops baked in the shell, seasonal vegetables, white wine, Vermouth and herb sauce at The Kitchin in Edinburgh. Some of the best scallops I’ve had. Exceptional produce.

[FTTBYD @FTTBYD]

Amuse-bouches and bread at The Kitchin in Edinburgh.

[FTTBYD @FTTBYD]

1.1kg prime rib of Luing beef from Aberdeen at Hawksmoor Edinburgh. I was hoping I’d find some Scottish beef on the specials and this was really interesting to me having never had Luing (originally developed by crossing Beef Shorthorn and Highland cattle). Lovely flavours.

[FTTBYD @FTTBYD]

Langoustine scampi and tartare sauce at Hawksmoor Edinburgh. Really liked this Hawksmoor. Bit more laid back / less flashy than the others I’ve tried, better seafood, and the sauces were all really on point.

[Andy Hayler @wyahaw]

@FTTBYD I totally agree. That place is better than plenty of starred restaurants.

[FTTBYD @FTTBYD]

Cranachan pavlova, vanilla cream, rhubarb, whisky syrup at The Scran & Scallie in Edinburgh. A fine end to a very good meal.