Cooking it up on Castle Terrace
In February, Jason was invited to cook at the Slow Food Movement’s stall at Edinburgh’s Farmers Market. We are both fans of the farmers market and buy food for our home cooking there as often as we can – so this was a great opportunity to get involved. Our Beefcakes went down a storm and Jason is looking forward to joining the Slow Food Movement again for a forthcoming farmers market. Don’t worry if you missed us – a version of the dish is also on the menu in the restaurant!

Launch of Weekend Lunches
Treat yourself to a leisurely lunch on a Saturday or Sunday and let us do the work! We are now open for Saturday and Sunday lunch each week. With its relaxed atmosphere, the restaurant is great for the whole family – and don’t forget our Tots Taster lunches are still on every first Sunday of the month. As a special opening offer, we are doing 2-for-1 on all lunchtime menus until the end of April.

Best of Stockbridge Taster Menu
Look out for our Best of Stockbridge Gourmet Taster menu due to be launched in the middle of April. We have put together some of your and our favourite dishes to give you a chance to sample them once again. You will find Jason’s signature dish, Seared Scallops, on it as well as Rack of Scottish Lamb and our infamous Passionfruit sorbet. Click here for a look at the full menu which will cost £45 per person.

New faces
We’ve added to our team and if you come down you’ll notice our new restaurant manager, Don Hilliard who has moved from County Kerry and will make sure you’re well looked after. Second chef Stuart Clink completes Jason’s team in the kitchen. With experience gained in New Zealand and a Swedish Michelin-starred restaurant, we are sure he’ll be a great asset. The beefcake dish at the farmers’ market was his idea!

By Head Chef & Proprietor Jason Gallagher

Asparagus is definitely our vegetable of choice this spring. It grows on our doorstep right outside Edinburgh and is so versatile; there is definitely a recipe to tickle everyone’s tastebuds. Check out the recipe in this newsletter for a quick and easy way to prepare an asparagus salad that can easily be turned into a main meal.

Another spring favourite is rhubarb and you’ll be sure to see it featuring prominently on our menus during these months. We are also enjoying fresh beetroot, the first crop of heritage potatoes and spring greens such as kale. Read more

Asparagus Salad with Pink Grapefruit and a Lime and Poppy Seed Dressing
This spring, serve up a light and innovative take on asparagus to welcome the warmer season. I put this salad on the menu every year as soon as East Lothian Asparagus becomes available. It is a simple yet refreshing starter. To serve as a main course, simply add fish or shellfish. Read more

We’d like to know what you thought of your meal at The Stockbridge Restaurant – Email us with your comments and – space permitting – we’ll include it in the next edition. Watch this space!

Click here to read a recent review of The Stockbridge Restaurant published in the Edinburgh Evening News.