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Edinburgh Live
29-05-2025
- Entertainment
- Edinburgh Live
We tried Edinburgh's bougie new taster menu that won't break the bank
There's nothing like dining out with a loved one in a bougie restaurant, although admittedly they can feel a touch inaccessible for a lot of us in the capital. The price of a tasting menu or gastronomic experience can often leave the eyes watering and a sour taste in the mouth. So when you find a spot which offers delicious food with warm service and a below astronomical bill - it is worth taking notice. That is exactly what my wife and I stumbled upon when we headed to check out the new dining experience 'The Court x Mark Greenaway' at The Caledonian. Situated in Edinburgh's West End, the hotel is well recognised for welcoming a plethora of famous stars through its doors, from Charlie Chaplin and Elizabeth Taylor, to the late Queen Elizabth II and former US President Barack Obama. This will come as no surprise for those who have entered the historic West End building; guests and visitors are greeted by a luxurious regal interior, and as you walk into the restaurant, you are transported back in time to when the building was home to a train station. Join Edinburgh Live's Whatsapp Community here and get the latest news sentstraight to your messages. Inception-like, The Court is overlooked by a building which is inside a building, and the facade from the former travel hub is visible as you sit down and tuck your napkin in. But lets get down to the brass tax, the cost of the meal: the six-course progression tasting menu comes in at £65 per person with an additional £40 wine pairing per person. Granted this will leave a bit more of a dent in your wallet than a run of the mill eatery but, in my experience, this is extremely reasonable for a tasting menu - especially when you consider the quality on offer. After taking a seat, we were talked through the experience by the amazing waiting staff who were attentive all night. My pregnant wife was offered the nosecco while I cracked on with the first round of the wine pairing in the name of journalistic research - someone had to do it. My personal marker for getting off to a good start in plush restaurants is always 'how good is your bread and butter?' and The Court did not disappoint. They have this pistachio butter that is to die for, accompanied by a lovely mound of bread. The first dish was the Scottish crab raviolo made with smoked cauliflower custard, lemon pearls, herb butter and baby coriander. I always thought I hated crab because I'd only ever tried the cheap crab sticks served at my English family's parties - how wrong I was, the dish was divine. At school I would always go for the Benny's soup and sandwich out of the now closed delicatessen on St John's road, it was an absolute bargain and the coronation chicken was a real winner. So you can imagine my joy when the next course was announced as the 'soup & sandwich.' But rather than some carrot and coriander with an overfilled cheap chicken filling from Benny's, this was something they would have served in Versailles before peasants stormed Bastille. Pea velouté, Paris Brest, blue cheese mousse and the maple gel, all came together superbly. As we awaited the third course, the pair of us were in great spirits with the first two dishes hitting all the right notes, however our excitement was rather short-lived. Like a typical Scot, a salad can often make the hairs on my neck stand up, but this was something entirely different in appearance even if similar in sustenance. The Chilled Summer Vegetable Garden dish made up of savoury squash custard, pickled celeriac, broad beans, truffle dressing and walnut mayonnaise, looked impressive - but all was not as it seemed. The contents looked like something a trust fund Hampton lacrosse bro would put in his blender to make a hangover-curing smoothie. The truffle dressing and walnut mayonnaise were the only things which saved the dish for me, but psychologically, I could not get over the feeling I was eating cold, congealed soup. We were eager for the half-time whistle at this stage, we had started first off strong but were in need of a breather and time to regroup. When the fourth course arrived, we were raring to go and hit the ground running. The Cod & Lobster accompanied by a choux bun-like 'Hot Dog' was quirky and really enjoyable. The main dish was one of the nicest I've eaten at a tasting menu. The broth accompanying the cod and lobster was other worldly and tasted like it had been crafted by the gods themselves. For me, this is the best dish on the progression menu. The fifth was another pearler, with Mark Greenway pulling out all the stops, as the 11 Hour Slow Roasted Clash Farm Belly Pork ticked all the right boxes. Biting into the pork, you had the crunch before being met by the soft, slow-cooked centre. All of it was married together miraculously by a toffee apple jus. The plate was accompanied by a tasty pork cheek pie which on its own was not up to much but was vastly improved by a dip in the aforementioned jus. Last but by no means least, and after unbuckling a couple of notches on the belt, we were treated to the sweet treat, the Chocolate 'Box.' A devilish sponge with dark chocolate and raspberry companions, it was the perfect way to end an extremely enjoyable evening. The wines were all to my liking, bar the crisp, dry white which accompanied the first dish, but the one that stole the show was an incredible German Riesling addition which hit all the right spots midway through. Throughout our evening we were not only treated to inventive, satisfying and sublime food, but also an angelic like harpist and live music from an old school duet. It is the ideal setting to impress that workplace crush or to take the breath away from your bride of many summers on a special occasion. We will certainly be back. Sign up for Edinburgh Live newsletters for more headlines straight to your inbox On the progression tasting menu, Mark Greenaway said: 'The Court offers something very special. Since the investment within this new food and drink destination, we have been working hard, collaborating behind the scenes, and getting Mark Greenaway at The Court ready for our upcoming launch day on the first of May. 'In celebration of Scotland's new Spring produce, and inspired by my most recent cookbook, Progression, we will be offering a signature A la Carte menu, alongside an amazing six-course Tasting Menu which we will be changing every six to seven weeks, depending on what is available and in-season. The menus will be uber seasonal and utilising the amazing Scottish produce that we have on our doorstep.' To make a booking, simply visit The Court – The Caledonian Edinburgh, Curio Collection by Hilton website here.
Scottish Sun
25-05-2025
- Entertainment
- Scottish Sun
We tried new indulgent tasting menu at one of Scotland's most iconic five-star hotels
All recommendations within this article are informed by expert editorial opinion. If you click on a link in this story we may earn affiliate revenue. Scroll down to find out what we thought of the new dishes DISHING IT OUT We tried new indulgent tasting menu at one of Scotland's most iconic five-star hotels Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) IT was a roasting hot day in Glasgow, the kind of weather that tempts even the most adventurous spirits to linger in beer gardens, soaking up the rare Scottish sunshine. Yet something extraordinary beckoned us away from the lure of pints on the pavement and into the cool, sophisticated embrace of Edinburgh's iconic Caledonian Hotel. 14 Loch Fyne Crab Raviolo was one of the stunning dishes on offer as part of the tasting menu Credit: Red Brick Road 14 Award-winning chef Mark Harraway has designed a delightful tasting menu for the hotel Credit: Red Brick Road 14 We swapped pavement pints for a touch of class at The Caley (behind) Credit: Jennifer Jones Nestled at the west end of Princes Street, the Caledonian—or 'The Caley' as locals affectionately call it—is a symbol of grandeur and luxury in the beating heart of Edinburgh's city centre. Widely regarded as the grande dame of the capital, the hotel has undergone a multi-million-pound transformation, rebranding as part of Hilton's Curio Collection in June 2024. While the sun blazed over Glasgow, we set out on the train for Edinburgh to experience The Caley's debut spring tasting menu from award-winning chef Mark Greenaway at The Court. Joining me was my better half, Neil. Between us, we've developed strong opinions on the good, the bad, and the ugly of tasting menus and small plates. We liberally apply the rule: 'Do I need a bag of chips after?' as a benchmark for their success. (We once even stopped at a cheap carvery after dining at a famous—unnamed—tasting menu restaurant. Despite eight tiny courses and hundreds of pounds spent for a special birthday, we left starving. I'm still raging about that one. So, we take the balance of small plates very seriously.) A Feast for the Senses From the moment we arrived, The Court's relaxed yet refined atmosphere offered respite from the heat outside. We received a fantastic welcome from our knowledgeable servers for the evening—Ellis, Caitlin, and Oskar—who talked us through the entire process. 14 The stunning dishes are part of a collaboration with chef Mark Harraway Credit: Red Brick Road The tasting menu is priced at £65, with wine pairing available for an additional £40. Compared to the average in the capital, this is an affordable luxury offering hours to linger, enjoy the food, and savour the wines. This was where our journey through a world of taste truly began. I tried 5-star Sunday roast at hotel Taylor Swift stayed in Inspired by Scotland's abundance of seasonal produce and Chef Mark Greenaway's newest cookbook, Progression, the menu showcases a collection of local, signature flavours and bespoke experiences designed to elevate evenings in Edinburgh. Straight away, we were served a glass of crisp Laurent-Perrier champagne to accompany the pre-menu snacks. 14 There was champagne on arrival - for us lucky ones Credit: Jennifer Jones 14 Mark's Snacks added a touch of whimsy to the offerings Credit: Jennifer Jones The first round set the tone for the evening: tart and refreshing beetroot paired with wafer-thin beetroot casing, Bread Tube Duck, and lightly fried crunchy crab. Neil, the working-class Glaswegian in our duo, couldn't help but think, 'Leave it in the fryer a tad longer,' as he devoured his delicately fried crab. Yet the freshness and delicacy of the dish won him over. Even the playful bark presentation added a touch of whimsy. Not every dish was meant for everyone, though. 14 The tasting menu was perfectly matched with a wine flight Credit: Jennifer Jones As someone allergic to shellfish (I know, sob), I could only watch as Neil—our most enthusiastic diner—enjoyed the full works when the first course, Scottish Crab Raviolo, arrived with the fanfare of a smoky cloche. 'Is that caviar?' he asked. Yes, yes it was—and all of this for £65 a head. I watched on with sheer envy as he savoured the lobster paired with smoked cauliflower custard, lemon pearls, herb butter, and baby coriander. Damn. Neil's caviar added bursts of flavour to a velvety sauce. Despite my ailment, I couldn't deny the brilliance of the menu's composition - and the impressive showmanship of the presentation. 14 The first course came with a smokey cloche and delicate creamy lobster bisque Credit: Jennifer Jones 14 I was very envious of the crab raviolo Credit: Jennifer jones Mark Greenaway's use of local produce shone throughout the menu, as they prepared me a beef tartare paired with tart and vinegary ketchup as my starter alternative. Wine flights accompanied each course, delicately balanced to complement the dishes without overwhelming the senses—or leaving us overly tipsy. Cynically, I often feel wine flights are designed to dazzle and drain in equal measure, but here they were perfectly paired, enhancing rather than eclipsing the food. Without giving away too much of the mystery menu, it was a chance to sample glasses of vino I would never usually try—from a delicious French Chablis to a pale and interesting red grape Pinot Noir, and the bone-dry Bott-Geyl Pinot Gris. Fresh bread with a sticky-sweet glaze followed—perhaps a touch too sweet for my taste — but warm and comforting nonetheless. The handmade butters were the star performers here. 14 A sticky sweet bun served with fresh butters Credit: Jennifer Jones The pacing between courses was leisurely, ensuring we were never rushed nor left waiting too long. Next on the list was a "soup and sandwich'—and it was a far cry from what I'd have at home during my lunch break. Pea velouté, Paris Brest, blue cheese mousse, and maple gel delivered a spring-like freshness. The "sandwich" was a mini bagel—adorable and fun—topped with that viral 'everything but the bagel' seasoning that's all over my TikTok. 14 The soup and sandwich was fun and interesting Credit: Jennifer Jones The meal was broken up by a chilled summer vegetable garden: a savoury squash custard topped with raw vegetables. This course was more of a miss for me, as I felt myself filling up too much on carb-y vegetables with three courses still to follow. But the couple beside us were lapping it up as a standalone dish, which is also served on the à la carte menu. Cod (with lobster for Neil) was the fish course—meaty and filling. The chefs made the effort to include favourable alternatives for my (frankly unfair at this stage) shellfish allergy. Seasonal samphire, lemon, and quirky bao buns completed the dish. Can you believe there were still two more courses to go? We couldn't—there wasn't going to be any plans for Toby Carvery after this one, I tell you. Eleven-hour slow-roasted pork was next up on the pass. 14 Pork Cheek Pie, with blacken fillet and scorched sweetcorn was delicious Credit: Jennifer Jones Five wines in, we were treated to an English 'champagne'—except it can't be called that, given the rules. Apple orchard notes from the fizz mapped perfectly to the toffee apple jus—a surprising yet delightful accompaniment to perfectly cooked pork and mash. Pork cheek 'pie', blackened fillet, and scorched sweetcorn rounded off the savoury courses. By the time dessert arrived, we were stuffed in the best possible way. Could there possibly be more? 14 We finished the evening with an indulgent chocolate mouse with a glug of port The milk chocolate mousse, raspberry sorbet, and crispy vanilla wafer—to share, actually—was paired with a port and an espresso. 14 The Progression Menu was launched last month Credit: Supplied I'm glad to report there were no bags of chips—or carveries—for the train ride home back to Glasgow as we enjoyed that warm summery walk back to Haymarket, full and happy. If you're looking for a menu for a special occasion and want to dip into a bit of luxury, bookings can be made online at The Court – The Caledonian Edinburgh, Curio Collection by Hilton.
Travel Daily News
07-05-2025
- Entertainment
- Travel Daily News
The Caledonian Edinburgh debuts new menu with celebrity chef
The Caledonian Edinburgh launches 'The Court x Mark Greenaway,' offering seasonal Scottish cuisine through exclusive menus by acclaimed chef Mark Greenaway. The Caledonian Edinburgh – one of the city's most iconic landmarks – announce a new dining experience 'The Court x Mark Greenaway'. In a partnership with award-winning chef Mark Greenaway, the renowned restaurant will debut a fresh menu that celebrates Scotland's finest seasonal produce. The brand-new menus feature Mark's signature dishes such as Seasonal Cod & Lobster, Scottish Crab Raviolo, and the famous Sticky Toffee Pudding Soufflé, all celebrating Scotland's rich and varied produce. The Court x Mark Greenaway promises an intimate and elevated dining experience, with an emphasis on locally-sourced and seasonal ingredients. Whether enjoying a casual Sunday lunch with family or indulging in the exclusive 'Progression' Tasting menu, guests are invited to immerse themselves in the finest Scottish flavours, all while enjoying the luxurious ambiance of The Caledonian Edinburgh. The Court is located at the heart of Edinburgh, sitting at the West End of Princes Street and nestled within The Caledonian Edinburgh. Within sight of Edinburgh Castle, the renowned hotel has been part of the social fabric of the city for over a century, welcoming guests from all over the world and hosting famous faces such as Her Majesty the late Queen Elizabeth II, US President Barack Obama, and musical legends Roy Rogers and Gene Kelly. Chef Greenaway's newly curated menus are inspired by his celebrated cookbook Progression, offering an innovative take on Scotland's best seasonal ingredients. Guests can enjoy an exclusive 6-course Progression Tasting Menu with Matched Wine, as well as a new A La Carte Menu, and Sunday Lunch, all crafted with the freshest local produce. Mark Greenaway commented, 'The Court offers something very special. Since the investment within this new food and drink destination, we have been working hard, collaborating behind the scenes, and getting Mark Greenaway at The Court ready for our upcoming launch day on the first of May.' 'In celebration of Scotland's new Spring produce, and inspired by my most recent cookbook, Progression, we will be offering a signature A la Carte menu, alongside an amazing 6-course Tasting Menu which we will be changing every six to seven weeks, depending on what is available and in-season. The menus will be uber seasonal and utilising the amazing Scottish produce that we have on our doorstep.' Klarent Hospitality is a leading hotel investment and management company, with a proven track record in delivering operational excellence, exceptional customer experiences and superior revenue growth. It currently manages and asset manages a portfolio of hotels in the UK, Ireland & Europe trading under prestigious international brands such as Hilton, Marriott, Hyatt and Accor. Klarent Hospitality is owned by funds managed by private equity real estate firm, Henderson Park.
Scotsman
06-05-2025
- Entertainment
- Scotsman
Iconic Scottish hotel debuts new menu with celebrity chef
Watch more of our videos on and on Freeview 262 or Freely 565 Visit Shots! now The Caledonian Edinburgh – one of the city's most iconic landmarks - is pleased to announce a new dining experience 'The Court x Mark Greenaway'. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... In a partnership with award-winning chef Mark Greenaway, the renowned restaurant will debut a fresh menu that celebrates Scotland's finest seasonal produce. The brand-new menus feature Mark's signature dishes such as Seasonal Cod & Lobster, Scottish Crab Raviolo, and the famous Sticky Toffee Pudding Soufflé, all celebrating Scotland's rich and varied produce. Advertisement Hide Ad Advertisement Hide Ad The Court x Mark Greenaway promises an intimate and elevated dining experience, with an emphasis on locally-sourced and seasonal ingredients. Whether enjoying a casual Sunday lunch with family or indulging in the exclusive 'Progression' Tasting menu, guests are invited to immerse themselves in the finest Scottish flavours, all while enjoying the luxurious ambiance of The Caledonian Edinburgh. Mark Greenaway's Baked Alaska, featuring Edinburgh honey syrup, white peach, and pear The Court is located at the heart of Edinburgh, sitting at the West End of Princes Street and nestled within The Caledonian Edinburgh. Within sight of Edinburgh Castle, the renowned hotel has been part of the social fabric of the city for over a century, welcoming guests from all over the world and hosting famous faces such as Her Majesty the late Queen Elizabeth II, US President Barack Obama, and musical legends Roy Rogers and Gene Kelly. Chef Greenaway's newly curated menus are inspired by his celebrated cookbook Progression, offering an innovative take on Scotland's best seasonal ingredients. Guests can enjoy an exclusive 6-course Progression Tasting Menu with Matched Wine, as well as a new A La Carte Menu, and Sunday Lunch, all crafted with the freshest local produce. Advertisement Hide Ad Advertisement Hide Ad Mark Greenaway commented: 'The Court offers something very special. Since the investment within this new food and drink destination, we have been working hard, collaborating behind the scenes, and getting Mark Greenaway at The Court ready for our upcoming launch day on the first of May.' Mark Greenaway unveils a new chapter in Scottish fine dining at The Caledonian Edinburgh 'In celebration of Scotland's new Spring produce, and inspired by my most recent cookbook, Progression, we will be offering a signature A la Carte menu, alongside an amazing 6-course Tasting Menu which we will be changing every six to seven weeks, depending on what is available and in-season. The menus will be uber seasonal and utilising the amazing Scottish produce that we have on our doorstep.' The New Menu Offerings: 6-Course Progression Tasting Menu : £65 + £40 Wine Pairings | Available Daily from 5pm : £65 + £40 Wine Pairings | Available Daily from 5pm A La Carte Menu : Available Daily from 5pm : Available Daily from 5pm Sunday Lunch: 2 Courses £29 / 3 Courses £35 | Available Sunday from 12pm
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Scotsman
30-04-2025
- Scotsman
I had Sunday lunch at one of Edinburgh's top hotels and it was a luxurious experience
The Caledonian Hotel, often affectionately called The Caley, is one of Edinburgh's most impressive and historic hotels. Located at the west end of Princes Street, the hotel has been a prominent part of the city skyline since it opened in 1903. Originally built as part of the Caledonian Railway Company's grand station complex, the hotel served as a luxurious destination for travellers arriving by train. Its entrance was once adjacent to the ornate railway terminus, remnants of which can still be seen today, including the original station clock and part of the façade. Designed in a grand Edwardian style, the building reflects the opulence and ambition of the early 20th century railway age. The architecture features distinctive red sandstone and a commanding view of Edinburgh Castle. For decades, The Caledonian catered to the elite, including royals, celebrities, and politicians. Its position and prestige made it the centerpiece of hospitality in the Scottish capital. Following the closure of the Caledonian Station in the 1960s, the hotel remained and was preserved as a heritage site. It continued to operate under various ownerships and underwent extensive refurbishments to maintain its luxury status. Today, the Caledonian combines Edwardian charm with modern luxury. The hotel stands as a living monument to Edinburgh's railway history and remains a premier destination for visitors seeking both elegance and tradition. We visited to experience the grandeur of The Court, formerly the station concourse and ticket office. Recently renovated as the social hub of the hotel, this is where you will find a Sunday lunch menu that's one of the myriad of reasons why The Caledonian continues to be a dining destination in Edinburgh. Here's a closer look at what we experienced one sunny Sunday in Scotland's capital city. 1 . The Court at The Caledonian Hotel The main event. The star of the show. The real deal. I've had beef Wellington many times before but this is the finest example of the showstopper dish I've encountered in the wild, and the most visually impressive. I'll return to this subject once we've had a look at the starters. | PT Photo Sales 2 . The Court at The Caledonian Hotel Beef before beef? Yes please, when it is warm, aromatic, braised and served on sourdough with watercress and black truffle. A formidable start to any Sunday lunch. Pairs remarkably well with a cold, crisp, dry vodka martini from the bar. | PT Photo Sales 3 . The Court at The Caledonian Hotel If you were wondering what the bar looks like, its one of the key focal points of the room, a stylish spot to enjoy a drink within The Court setting. Today they have a harpist providing a musical accompaniment to our martinis. Other days there may be a live jazz band or a piano player. | PT Photo Sales 4 . The Court at The Caledonian Hotel Our other choice from the starters was delicate, attractive and bursting with Scottish flavour. Campbell's smoked salmon, shallots, crème fraîche and croutons. Simple but utterly beguiling as a starter in any circumstances. Particularly suited to the Caledonian grandeur of The Court. | PT Photo Sales
