Cafe St Honore

Want to know more about an abundant 'super seafood'? Read on (incl a fab recipe from Neil Forbes)...

Super seafoods “They won’t save the world, but they will solve a lot of its problems.” So says, Dr David Willer, Research Fellow in Department of Zoology at University of Cambridge writes Tom Tanner.

“This dish has all the colours and flavours of autumn, is relatively simple to make and you will enjoy making it. The trick is not to overcook the venison. If you can’t find roe, then red or fallow will be just as good. Baste with a lot of butter, as venison doesn’t carry any fat at all, so it needs some fat to keep it moist.” Neil Forbes

NEIL'S RECIPES: ROASTED HAUNCH OF ROE DEER WITH BRAISED RED CABBAGE, GOLDEN BEETROOT AND HAZELNUTS — Cafe St Honore “This dish has all the colours and flavours of autumn, is relatively simple to make and you will enjoy making it. The trick is not to overcook the venison. If you can’t find roe, then red or fallow will be just as good. Baste with a lot of butter, as venison doesn’t carry any fat at all, so it...

A couple of tasty menus to whet your appetite 🤤

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Nice to see Cafe St Honoré mentioned in Olive's 'Edinburgh's Top Eateries'—

"Located down a cobbled New Town lane, this cute bistro rocks a timeless 1920s Paris look." First time we've been called 'cute' 🤭

See all the other fab places on this link: https://www.olivemagazine.com/restaurants/scotland/edinburgh-scotland-best-places-to-eat-and-drink/

This week's Sunday roast is delicious St Brides Free Range Poultry chicken, served with proper roast tatties, Yorkshire puds and seasonal veg.

Book a table here: https://bit.ly/CSHbooking

Honoured to be included in this lovely round-up of the best restaurants in Edinburgh 🤩

Read the feature here: https://www.cntraveller.com/gallery/best-restaurants-in-edinburgh

Neil's cookbook of the week: Bread Matters by Andrew Whitley

"If you’re a keen baker and love making bread, you may already have Bread Matters by Andrew Whitley in your collection. It’s one of my favourite books for inspiration, or when something goes wrong. The simplicity of a loaf of bread is staggering. Andrew was a founder of The Real Bread Campaign and Scotland The Bread, an organisation aimed at encouraging us to grow more grain to make our own bread..." Neil Forbes

Continue reading on our website: https://bit.ly/CSHbreadmatters

“I always associate stem ginger with the autumn or winter. You could use ginger snap biscuits if you prefer. It’s a lovely and light cheesecake made with a curd. I get mine from Errington’s Cheese, but they sell it fast when they have it. This recipe is nice and simple, just be careful with the very hot sugar, and take your time.. I’ve added nasturtium flowers for a bit of fun as they carry on into the autumn in my garden.” Neil Forbes

NEIL'S RECIPES: GOAT'S CURD AND STEM GINGER CHEESECAKE — Cafe St Honore “I always associate stem ginger with the autumn or winter.  You could use ginger snap biscuits if you prefer. It’s a lovely and light cheesecake made with a curd. I get mine from Errington’s Cheese, but they sell it fast when they have it. This recipe is nice and simple, just be careful w...

Something to look forward to...😃

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Neil took part in a Carbonara cook-off this week with son Louis' Sicilian girlfriend, Frank. With Mrs Chef, Louis, and Tinto the dog as judges, it was a high-stakes kitchen battle. Who came out on top?

Find out by signing up for our newsletter—everything will be revealed on Sunday! 📩🍝

Don't miss it—click the link to subscribe! https://mailchi.mp/cafesthonore/web-sign-ups

Neil Forbes

Enjoy a delicious roast shoulder of lamb with Yorkshire puds, proper roast tatties and seasonal veg this Sunday at Cafe 🤩

Book a table: https://bit.ly/CSHbooking

Neil’s cookbook of the week: Food for Free by Richard Mabey

"It's a fascinating book. I love it and even lent it to a neighbour who picked mushrooms and is still alive—so it must be a good reference!" Neil Forbes

Read more ↓

Neil’s cookbook of the week: Food for Free by Richard Mabey — Cafe St Honore This is a book that is never far from me: Food For Free by Richard Mabey. It’s a concise collection that covers everything from seaweed to fungi to berries—all edible, but also notes those that are poisonous. With over half a million copies sold, it is undoubtedly the best pocket handbook for bo...

“This is a classic, and a real crowd-pleaser. If you have folk staying over it makes for a good and hearty brunch dish. Don’t be afraid to poach your eggs the day before and even blanch your spinach in advance, anything to make it easier for you.” Neil Forbes

NEIL'S RECIPES: BLACK PUDDING, SPINACH, POACHED EGG, MUSTARD HOLLANDAISE — Cafe St Honore “This is a classic, and a real crowd-pleaser. If you have folk staying over it makes for a good and hearty brunch dish. Don’t be afraid to poach your eggs the day before and even blanch your spinach in advance, anything to make it easier for you.”   Serves 4 INGRDIENTS 8 slices of blac

A pair of gorgeous menus for you to enjoy at home 🍽

https://bit.ly/CSHatHome

You can’t beat a classic game terrine 🫡

This week’s Sunday roast is organic native Shetland kye beef topside from Uradale Farm, served with proper roast tatties, Yorkshire puds and seasonal veg 👌

Book a table: https://bit.ly/CSHbooking

"It’s fascinating to think about the people who have held this book over the years. The language is beautiful, the dishes described are wonderful, and the condition of the book is quite remarkable for its 220 years." Neil Forbes

Continue reading and peak inside ↓

Neil’s cookbook of the week: Cookery and Pastry as Taught and Practiced by Mrs. Maciver — Cafe St Honore I have recently acquired a remarkable book at auction: Cookery and Pastry as Taught and Practiced by Mrs. Maciver , who was born in 1709 and taught these arts in Edinburgh. I adore this book and feel very fortunate to own such a rare piece. The copy I purchased is not a first edition but a second o

Recipe of the week: queen of puddings 👑

“A well-deserved title and rarely seen on a menu these days. This recipe is a fabulous way to use up leftover cake. I love that phrase - leftover cake. Is there such a thing? But replacing cake crumbs with breadcrumbs is equally delicious. It’s also a brilliant way to clear the cupboard of old jam. This proper pudding is best served warm so make it and let it sit for a bit before serving. Try serving this one for friends on a bleak, wintery day.” Neil Forbes

NEIL'S RECIPES: QUEEN OF PUDDINGS — Cafe St Honore “A well-deserved title and rarely seen on a menu these days. This recipe is a fabulous way to use up leftover cake. I love that phrase - leftover cake. Is there such a thing? But replacing cake crumbs with breadcrumbs is equally delicious. It’s also a brilliant way to clear the cupboard of

If you fancy some great food at home, treat yourself!

https://bit.ly/CSHatHome

What glorious for the market ☀️we’re here on Castle Terrace until 2pm…

If only you could smell this! 💜

This week’s Sunday roast is Peelham Farm ‘Pasture for Life’ rare-breed organic Lleyn mutton shoulder, served with proper roast tatties, Yorkshire puds and seasonal veg.

Book a table: https://bit.ly/CSHbooking

Neil’s cookbook of the week: Recipes from Le Manoir by Raymond Blanc

"Another classic from my collection this week: Raymond Blanc's Recipes from Le Manoir Aux Quat’ Saisons. I really like this book because it’s concise and features dishes that Blanc still makes today—truly classic and timeless. I recall many of the recipes from this book from my time cooking there. The kitchen was tough, but you learned quickly. It was fast-paced, with so many chefs, and it was always busy. The restaurant was constantly full, and there were a huge number of deliveries arriving daily. I remember the fridge filled with scores of foie gras terrines, the countless quail’s egg ravioli we made, and the dried vegetables brushed with truffle oil." Neil Forbes

Read more ↓
https://bit.ly/CSHlemanoir

Recipe of the week: salad of Lanark Blue cheese, endive, candied Californian walnut and poached pear 🍐

“These ingredients on their own are lovely, but combined they transform into something wonderful. Poach the pears the day before as they need time in the stock syrup. A great dinner party starter or served from a big bowl in the middle of the table.” Neil Forbes

https://bit.ly/CSHendivewalnutsalad

Two delicious menus for you 🤩

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Thank you slugs 👍

Thank you 😁

This week’s Sunday roast is native Shetland organic kye beef sirloin from Uradale Farm, served with proper roast tatties, Yorkshire puds and seasonal veg 👌

Book a table: https://bit.ly/CSHbooking

Neil’s cookbook of the week: The Scots Kitchen by F. Marian McNeill

"There are many books in my collection, a few of which—that only come out on special occasions—are very carefully nestled in the bookcase of my ever-so-perfectly-kept home office. That last part is a lie, my office is a mess that resembles a cabbage chopped by a fledgling chef. Needless to say it’s mayhem, or rather, ‘organised chaos’." Neil Forbes

Read more and see pics ↓

Neil’s cookbook of the week: The Scots Kitchen by F. Marian McNeill — Cafe St Honore There are many books in my collection, a few of which—that only come out on special occasions—are very carefully nestled in the bookcase of my ever-so-perfectly-kept home office. That last part is a lie, my office is a mess that resembles a cabbage chopped by a fledgling chef. Needless to say it...

“This is a great way to use up old berries; almost a compote but not quite. Take the chill off the fruit, add a shaving of orange peel, vanilla seeds, a kick of sugar and a splash of Grand Mariner. The dollop of crème fraîche melts into the warm fruit and creates a delicious, rich and sweet berry sauce. Simple and elegant.” Neil Forbes

NEIL'S RECIPES: WARM STRAWBERRIES, VANILLA, ORANGE AND CRÈME FRAÎCHE — Cafe St Honore “This is a great way to use up old berries; almost a compote but not quite. Take the chill off the fruit, add a shaving of orange peel, vanilla seeds, a kick of sugar and a splash of Grand Mariner. The dollop of crème fraîche melts into the warm fruit and creates a delicious, rich and sweet berr...

Order for one, order for many! Enjoy a taste of Cafe at home...

Order here: https://bit.ly/CSHatHome