Steve Connolly-Bastock

Owner & Head Chef | Salt Café 54-56 Morningside Road Edinburgh EH10 4BZ

[Steve Connolly-Bastock @SaltCafe_Chef]

@RATIONAL_AG is connected cooking site down? I am trying to register but just getting a blank screen?!

[Steve Connolly-Bastock @SaltCafe_Chef]

@bobbysbangers @alanpaton7 Maybe slightly biased but @ScranandScallie is always a decent shout

[Steve Connolly-Bastock @SaltCafe_Chef]

Calling all young aspiring chefs...

We’re looking for an enthusiastic apprentice/trainee chef to join our team at Salt Café in Morningside, Edinburgh.

Please share and forward onto anyone you think may be interested.

https://t.co/BwWfJq94eP

[Steve Connolly-Bastock @SaltCafe_Chef]

@NFLUK @Chargers @RamsNFL Do we know when it will be available on game pass??

[Steve Connolly-Bastock @SaltCafe_Chef]

@planningedin sorry if this is a stupid question. If a cafe has usage class 3 do they need addition permission to; a) sell items that are not hot food such as bags of coffee, cartons of eggs etc. b) to sell hot food for consumption off site, even if this is not the main offering?

[Steve Connolly-Bastock @SaltCafe_Chef]

@Edin_Licensing your office is closed and we have had no response to any of our emails. My wife is trying to get her personal license for our cafe which is opening very soon. Please advise how we get this...

[Tom Kitchin @TomKitchin]

Phone lines open from today - Friday 9am - 5pm

[Steve Connolly-Bastock @SaltCafe_Chef]

@MeatPeter if I was to try and recreate sugar pit bacon at home... would I just dry cure the bacon as usual, then rinse off the cure and cover in sugar for a week or so? Could this be done with less sugar in a vac bag?

[Steve Connolly-Bastock @SaltCafe_Chef]

@lucyhardman30 @GreatNorthPieCo Click on the trolley icon to add to your basket

[Dominique Ashford @dalehousebarn]

When it’s safe to open again, I will be running bespoke cookery days or weekends for small groups (max 4) of friends who want to meet and stay in my b&b for a true rural gourmet retreat.

[Steve Connolly-Bastock @SaltCafe_Chef]

@lucyhardman30 I would just sour some milk with lemon juice then...

[Steve Connolly-Bastock @SaltCafe_Chef]

@lucyhardman30 If it is for baking with it is much better than the shop bought stuff!

[Steve Connolly-Bastock @SaltCafe_Chef]

@lucyhardman30 Make it! Do you have a mixer? Bang cream in it. Ur not on until it separated you have butter and butter milk is what is left

[Steve Connolly-Bastock @SaltCafe_Chef]

@dalehousebarn You a fan of the “skin”?

[Steve Connolly-Bastock @SaltCafe_Chef]

@MissLauraFell We still call our wee lad “bean” for this very reason

[Steve Connolly-Bastock @SaltCafe_Chef]

@greggrosenthal Thanks, I’ll give it a go!

[Steve Connolly-Bastock @SaltCafe_Chef]

@greggrosenthal after listening to you and @anthonyjeselnik recommend book after book on the #JRVPPod I feel I owe it to myself to read more! Could you recommend 1 book to get me going?

[Steve Connolly-Bastock @SaltCafe_Chef]

@anthonyjeselnik after listening to you and @greggrosenthal recommend book after book on the #JRVPPod I feel I owe it to myself to read more! Could you recommend 1 book to get me going?

[Steve Connolly-Bastock @SaltCafe_Chef]

@nickyebrennan

[The Nightcap @TheNightcap_Pod]

To each bar, cafe and restaurant that is closing tonight. We love you so much. What you do is our passion. You guys bring something special & unique to the world and we will back you the WHOLE way. This isn’t the end. It’s the start of something amazing!! 🥃🎙