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Welcome to the inaugural newsletter from The Stockbridge Restaurant. Since opening to rave reviews two years ago, we have gone from strength to strength. We’ll be bringing you this newsletter every quarter and promise not to pass on your details to any third parties.
You, our loyal customers, are the reason for our success and we hope that this e-newsletter will keep you up to date with what is happening at the Stockbridge Restaurant and that you’ll continue to grace us with your presence from time to time.
In each issue, we’ll bring you our latest news, ‘hot’ offers, seasonal menus and even promise to share one or two quick and easy recipes that you can recreate at home. Who needs Nigella?
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The Stockbridge Restaurant is offering 20% off your food bill when you book for lunch or dinner in November. Bring a print out of this newsletter with you or quote ‘Happy Days’ when booking. Feel free to tell your friends. Valid Wednesday -Friday for lunch and Tuesday –Thursday for dinner throughout November 2007.
To book, call The Stockbridge Restaurant on
0131 226 6766
BYOB on Sunday evenings – Did you know that the Stockbridge Restaurant is BYOB on Sunday evenings? There’s no better way to ease you into the start of the week and with 1 course costing £11.95; 2 courses - £15.95; and 3 courses - £18.95, you’re not exactly going to have to break the bank.
We’ve also teamed up with The Edinburgh Wine Merchants in Stockbridge to entice you further. Buy the wine for your meal from them and receive between 15% and 25% off, when you introduce yourself as a “Stockbridge Restaurant Sunday dinner diner” (try saying that after a couple of glasses! – ed). You can even stop for a quick wine tasting at the shop before dinner as they’re open on Sundays from 12.30 pm – 8.00 pm! We’ll even waive the corkage when you show us your till receipt from the Edinburgh Wine Merchants. Alternatively you can always bring a bottle, or two, from home. |
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Having two wee ones of our own, we’re very conscious that eating out with them can sometimes be an expensive affair. At the Stockbridge Restaurant, we’re hoping to change that. Our popular Tots Taster lunches, take place on the first
Sunday of every month.
For just £6.95, even the fussiest of young diners will be treated to culinary delights with the Tots Taster menu, whilst you can enjoy a more sophisticated menu, using seasonal, local ingredients. Little VIPs might choose from: sweetcorn espresso with popped corn croutons; Shetland organic salmon cake with avocado puree, cherry tomatoes and lemon dressing; squashy risotto with crispy butternut crisps or baby beautiful Buccleuch beef Bourguignon with creamed potatoes; finished off with fruit sticks with chocolate pots or vanilla ice cream with butterscotch sauce.
Make a note in your diaries – the next Tots Taster Lunches are due to take place on Sunday, 4 November and Sunday, 2 December 2007.
To book call 0131 226 6766
or visit our website. |
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There’s not a turkey in sight on our Christmas menu as we’re sure you’re be sampling plenty of it during December. Instead why not check our website to see the various Christmas menus we have designed to excite your palate.
We’ve got menus to suit all occasions from a Christmas lunch menu from £13.95; or an intimate dinner à deux where you can choose from our superb à la carte Xmas; to a three course set party menu, costing £24.95. The Stockbridge Restaurant only uses the freshest, seasonal and local ingredients, where possible and can be hired out exclusively.
To book, call The Stockbridge Restaurant on 0131 226 6766
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Excite your taste buds and impress your friends and loved ones with this simple recipe for Spicy Sweet Potato and Butternut Squash soup. Even the children will love this one although you might wish to omit or cut down on the chilies!
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2 tbsp oil
1 kg sweet potato
1 kg butternut squash
3 cloves of garlic
25g butter
2 sticks of celery, chopped
1 large onion, chopped
1 leek, chopped
3 - 4 red chilies, finely chopped
1tbsp cumin
1tbsp coriander
2 tins coconut milk |
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Roast sweet potato, butternut squash and garlic in a tablespoon of olive oil in the oven at 180 degrees C for approx 30-40 minutes.
-Meanwhile melt 25g butter and 1 tbsp olive oil a pan. Place the chopped celery, onion, leek chilies, coriander and cumin in the pan and ‘sweat’ over a low heat, until softened. Ensure they do not colour.
- Next add the sweet potato, squash and garlic to the onion mixture, add water to cover and cook for 10 minutes.
- Then add the coconut milk.
- Finally, blitz with a hand-held blender or in a food processor. For a fine soup, strain through a sieve.
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If you’re a fan of the Stockbridge Restaurant, we’d love it if you could vote for us in the Scottish Restaurant Awards. These new restaurant awards have just been launched to recognise the creativity, outstanding service and top quality dining that is on offer throughout Scotland.
Eating out is a big part of life in Scotland whether it is fine dining or good value family meals and the restaurant trade plays a big role in the fabric of Scottish life, both as an employer and as a service provider. These awards will celebrate and reward the very best restaurants in the field across a variety of categories. The winners will be the restaurants, restaurateurs and chefs that set the standards for others to aspire to.
Nominations are welcomed from restaurants themselves, customers and suppliers to the trade.
The winners will be announced at a glittering award ceremony held on Monday, 28th January 2008 at the EICC.
Vote for the Stockbridge Restaurant here:
You can vote on various categories at the same time. It really only does take a couple of minutes. And just in case you require some help, it would be great to be nominated for one or all of the following: Chef of the Year; Best Fine Dining; Best Family Friendly Restaurant (Tots Taster lunch!); and Best Customer Design. |
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