Latest news with #Sotto
The Herald Scotland
2 days ago
- Entertainment
- The Herald Scotland
Seven new Edinburgh restaurants to try during The Fringe
If you're already planning where to eat and drink between shows this August, read on for a list of eight new restaurants that have launched in Edinburgh since last summer. Moss 112 Saint Stephen Street Ex-Noma chef Henry Dobson opened the doors to his farm-to-table Edinburgh restaurant in early 2025. Almost all of the ingredients used in the kitchen have been sourced from his family farm in Angus, and all of the drinks come from across the British Isles. It's Scottish produce, but not like you might have encountered before with dishes including gooseberry mackerel ceviche, beetroot panna cotta with a walnut cookie taco or a super-light chiffon cake. You can read our full review from this weekend here: It's strictly Scottish produce only on this menu - and the results are interesting. Sotto 28-32 Deanhaugh Street Sotto takes its name from the Italian for 'under', referencing the cellar hidden under Stockbridge High Street that stores its extensive collection of over 200 wines. The restaurant's menu combines seasonal British produce with classical Italian cookery, and dishes change regularly to celebrate the best ingredients of both countries and the diversity of Italy's culinary regions. Look out for their set menu offering, which includes the likes of Papa al Pomodoro e Stracciatella (Tuscan Bread soaked with Tomato, Stracchiatella and Garlic Oil) and Cotoletta Di Pollo (Breaded Chicken Breast, Lemon Crushed New Potatoes, Aioli) followed by Panna Cotta or Affogato to finish. Patatino 5‑21 Grosvenor Street, Haymarket One of the city's latest openings, Patatino, can be found at the Hoxton hotel in Haymarket. Inspired by the trattorias of Sorrento, Patatino's menu offers hearty Italian dishes using local Scottish produce. This includes antipasti, house-made pastas, sourdough pizzas, beef and seafood cooked over hot coals in the Josper grill. Barry Fish 62 Shore, Leith A stylish seafood restaurant that has been receiving glowing reviews since opening in Leith at the start of this year. The first solo venture from acclaimed pop-up chef Barry Bryson, this place is all about comforting yet refined food that celebrates local produce. They've just switched up their menu for the new season, which means you can now look forward to dishes like barbecued monkfish brochettes, pickled beetroot and dill dressing or shrimp and sea trout sausage rolls. Read our full review from earlier this month here: 'Martin Wishart was right about this new Leith seafood restaurant' The Captain Darling 16 - 18 Hamilton Place This new brasserie-style bar and restaurant has opened just in time for festival season. Former Fhior chef, Scott Smith, has teamed up with Òir Group to oversee the kitchen at The Captain Darling and help with the launch phase of the new venue. The focus of the menu is now on 'classic, well-made, seasonal dishes' created to be full of flavour. Their Sunday Roasts, including rare breed pork porchetta; dry aged sirloin roast beef and confited chicken leg finished on the barbecue, look set to be just as exciting as any play or comedy show being performed in the city next month. Nàdair 15 Roseneath Street Situated on Roseneath Street, Nàdair (which means 'nature' in Scottish Gaelic) is an independent neighbourhood restaurant, offering a daily-changing set menu, focusing on the best of Scottish produce. Partners Sarah Baldry and Alan Keery, who run the kitchen together, build their food and drinks menus upon local and foraged ingredients, to create experimental and bold flavours. You can read more about the restaurant in our interview with the couple behind it all here: Scotland's larder inspires chef duo to create new menu every day at city restaurant. Café Calton Calton Hill Opened just last month, this newcomer might just take the crown for the best views in the city. Café Calton is a casual day-to-night spot perched at the top of Calton Hill, where diners are invited to stop in for brunch, enjoy an evening cocktail or simply reward themselves with a takeaway sweet treat after a climb to the venue. There's also an outdoor terrace, which is sure to fill up quickly when the sun shines over the city this August.
Time of India
22-07-2025
- Health
- Time of India
Organ donation awareness programme held at IGIMS
Patna: A two-day poster competition and sensitisation programme on 'organ donation', organised by State Organ and Tissue Transplant Organisation (Sotto), at the College of Nursing, Indira Gandhi Institute of Medical Sciences (IGIMS), concluded on Monday. Held as part of the nationwide 'Angadaan jeevan sanjeevani' campaign, the event aimed to raise awareness among healthcare professionals about the need for organ donation. BSc nursing and GNM students participated in the poster competition on Monday. The top three winners will be honoured on Organ Donation Day. A lecture on organ donation was delivered on the second day. Dr Anuja Daniel, principal of the College of Nursing, IGIMS, emphasised the importance of such initiatives in motivating students. Dr Manish Mandal, chairman of Sotto, highlighted the role of the national organ transplant programme in managing organ donation in the country. Ekta, IEC consultant at Sotto, conducted the programme.
GMA Network
16-07-2025
- Politics
- GMA Network
Risa joining veterans' bloc? Tito Sotto says, ‘The more, the merrier'
'The more the merrier! She is more than welcome. Her integrity and reputation will always be an asset to the Senate,' Sotto said in a Viber message to reporters. Senator Vicente "Tito" Sotto III on Wednesday welcomed the pronouncement of Senator Risa Hontiveros that she was open to the possibility of joining the five-man "veterans bloc" at the Senate. 'The more the merrier! She is more than welcome. Her integrity and reputation will always be an asset to the Senate,' Sotto said in a Viber message to reporters. The so-called veterans bloc of the upper chamber is composed of Sotto and Senators Juan Miguel "Migz" Zubiri, Loren Legarda, Panfilo "Ping" Lacson, and Lito Lapid. They are pushing for the reinstatement of Sotto as Senate president, replacing Senator Francis "Chiz" Escudero. Despite considering herself a veteran lawmaker, Hontiveros emphasized that her final decision on which bloc to join will be revealed on July 28, when the 20th Congress begins its first regular session. "I have to be open to all possibilities na consistent doon sa gusto kong pagpapalakas ng oposisyon para sa 2028 and beyond," she said. (I have to be open to all possibilities that are consistent with my goal to strengthen the opposition for 2028 and beyond.) The lady senator previously said that she is considering forming or joining an independent bloc in the next Congress, explaining that it is 'more realistic' to do so, considering the numbers. Zubiri had floated the possibility of the veterans bloc forming the Senate minority bloc in the 20th Congress. Legarda, meanwhile, said the bloc has yet to decide whether it will be in the minority. –NB, GMA Integrated News
GMA Network
30-06-2025
- Politics
- GMA Network
Vico Sotto says he won't run in 2028, begins third term as Pasig mayor
Pasig City Mayor Vico Sotto announced Monday that he will not run for any post in the 2028 polls. '2028, hindi ako tatakbo. Ngayon pa lang sinasabi ko na sa inyo. Kaya malaya akong gawin kung anong tingin ko ang tama,' Sotto said during his inaugural address. (I will not run in 2028. I'm telling you this now. That's why I'm free to do what I believe is right.) He said his early announcement frees him from political pressure and allows him to fully focus on his mandate during his last term. Now serving his third consecutive term as mayor — the maximum allowed under the Constitution — Sotto reiterated his commitment to continue pursuing policies and reforms he believes will benefit the city, regardless of political consequences. He also extended an olive branch to his political rivals, saying he is open to cooperation for the city's progress. 'Hindi ninyo masasabi na may bahid ng politika. At 'yung hindi ko masabi noong campaign period, ngayon pwede ko na pong sabihin, sa lahat ng aming katunggali, we extend a hand of peace, we extend a hand of unity. Kung maaari, magtulungan tayo para sa ikagaganda ng ating lungsod,' he said. (You can't say this is politically motivated. And what I couldn't say during the campaign period, I can say now: to all our opponents, we extend a hand of peace, we extend a hand of unity. If possible, let's work together for the good of our city.) However, Sotto clarified that calls for unity do not mean ignoring past wrongdoings. 'Ngunit, kailangan may managot sa mga krimen na naganap,' he said. (However, there must be accountability for the crimes that were committed.) Sotto earlier said that he would continue to advance his good governance agenda He first won as Pasig mayor in 2019. —Sherylin Untalan/AOL, GMA Integrated News
Times
18-06-2025
- General
- Times
Braised lamb by Sotto in Edinburgh recipe
T his is a recipe we've been doing to showcase some brilliant late springtime Scottish produce made using classic Italian techniques. This is a great dish for a dinner party as you can prepare it in advance, and sauté the veg fresh at the end to give the dish a nice lift. • Sotto, Edinburgh restaurant review Serves 4 • 800g lamb shoulder • 90ml extra-virgin olive oil • 2 small white onions • 2 carrots• 3 stalks of celery• 2 cloves of garlic• 3 generous glasses of red wine• 250ml beef stock • 4 sprigs of fresh rosemary • 4 sprigs of fresh thyme• 100g broad beans• 100g peas• 2 artichokes • 1 small red chilli, deseeded • Handful of fresh mint, chopped 1. Generously season the lamb with salt and black pepper. Heat a deep saucepan over a high heat then brown the lamb all over for 10 min. Remove the lamb and set aside. 2. Add 2 tbsp olive oil to the same pan and sauté the onions until soft but not brown. Next, add the carrots, celery, one garlic clove and lightly brown. Return the lamb to the pan. Pour over the wine and beef stock and bring to the boil. 3. Season with salt, pepper, the rosemary and thyme. Turn down to simmer, then cook over lowest heat for about 1½ to 2 hours or until the lamb is tender. 4. Blanch the broad beans and peas in boiling water for 30 seconds. Prepare the artichokes by removing all the hard leaves and with a small spoon remove the choke (the fuzzy, inedible centre). Discard these and slice the rest. 5. In a pan, heat the remaining oil. Add the other garlic clove and fresh chilli. Add the sliced artichokes, broad beans and peas and let them cook for 4-5 min, adding the chopped mint right at the end. Serve alongside the lamb and its jus. Francesco Ascrizzi is the head chef at Sotto Enoteca & Trattoria in Stockbridge,
