{"id":6742,"date":"2013-04-26T15:16:20","date_gmt":"2013-04-26T14:16:20","guid":{"rendered":"https:\/\/alisonsdiary.com\/?p=6742"},"modified":"2013-04-26T15:21:08","modified_gmt":"2013-04-26T14:21:08","slug":"the-scran-scallie-nae-cheap-for-a-swally","status":"publish","type":"post","link":"https:\/\/alisonsdiary.com\/2013\/04\/the-scran-scallie-nae-cheap-for-a-swally\/","title":{"rendered":"The Scran & Scallie – nae cheap for a swally."},"content":{"rendered":"

 <\/p>\n

\"Smiley<\/a>
Smiley<\/figcaption><\/figure>\n

Tom Kitchin the corkscrew curly headed Michelin chef with a lovely smile, a charming enthusiasm for all things food and an increasing brood of children as well as restaurants has just opened The Scran & Scallie<\/a> in Edinburgh’s Stockbridge.<\/p>\n

 <\/p>\n

The Scran & Scallie touted simply as a ‘pub’ slid quickly into the iconic San Marco site in Stockbridge seamlessly opening on Easter weekend.\u00a0 Opposite the soon to be revamped \u00a0Raeburn Hotel<\/a> and round the corner from the new \u00a0Edinburgh Accies<\/a> rugby ground and clubhouse this will bring lots of new faces and their purses to the area. A good thing as there was a point when Stockbridge <\/a>consisted of a series of charity shops which was fine for daylight hours but after that well\u2026\u2026things got a little quiet. But this is just the latest in along line of foodie delights in Raeburn Place. This should be good news for all the other businesses in the area. So what\u2019s it like?<\/p>\n

\"How<\/a>
How much for a burger?<\/figcaption><\/figure>\n

At \u00a37.50 for a bog standard small glass of wine \u2013 not cheap. Well in fact if you consider you can get a bottle of wine for less than that then it\u2019s darn expensive for a swally. Never mind a scallie.<\/p>\n

So what about the food?<\/p>\n

The food is good.<\/p>\n

No the food is better than good. It is very good indeed.<\/p>\n

I was just surprised at their price point. With the word pub, the expectation was of something accessible and family orientated where a chip for him, a pie for her and a half pint \u00a0for the old bird \u2013 that\u2019s me obviously – would be on the cards for less than a Kings ransom is somewhat misguided. Don’t get me wrong it’s a great place but its’ not a day to day pop in every other day for a wee snack type place which in my old fashioned head is what a local is all about.<\/p>\n

Let me elaborate. There is one menu from running all day so prices which you feel are not bad for dinner are also applicable at lunch which is a different thing altogether.\u00a0 An example was the monkfish tail which was served on the bone and honestly delicious but at \u00a318 that didn\u2019t include vegetables of potatoes so you are instantly coerced into spending another fiver at least so it all adds up. Also the burger and chips was \u00a318 – smelling salts for Miss Craig. OK maybe I am being too Aberdonian about it but if you do fancy something less expensive at lunchtime there are lots of places to choose from and you could do a lot worse than The Bailie<\/a>, Buffalo Grill<\/a>, Lancer<\/a>s, Hamiltons<\/a> or Hectors<\/a>, Bells Diner <\/a>which are all within a 3 minutes shuffle from here. Of course people will come and eat and love it but as for the locals well its more of a special occasion destination in my book. Still opening a business in this climate is a sign of optimism and a new local business is aye a welcome thing. I wish them every success.<\/p>\n

Twitter feeds of the above:<\/p>\n

The Scran and Scallie – @ScranandScallie<\/p>\n

Raeburn Hotel – @Raeburn<\/p>\n

Edinburgh Accies @EdinburghAccies<\/p>\n

Tom Kitchin @TomKitchin<\/p>\n

Bailie Bar – @Bailie_Bar<\/p>\n

\u00a0<\/s><\/h2>\n
\n
The Scran and Scallie<\/div>\n
1 Comely Bank Road,
\nStockbridge,
\nEdinburgh,
\nEH41DT
\nTelephone 0131 332 6281
\ninfo@scranandscallie.com<\/a><\/div>\n
\n
\n

Here’s the menu cut and pasted from The Scran & Scallie<\/strong> website. Minus prices.<\/p>\n

Yer starters<\/p>\n

Sheip’s heid scotch broth
\nChicken liver parfait, toast & pickled cabbage Roasted bone marrow, shallot & parsley
\nCrab claws, lemon & chive mayonnaise British snails & snail butter
\nOysters, 6
\nOysters, 12
\nTripe & ox tongue
\nSmoked salmon & rye bread<\/p>\n

Yer mains<\/p>\n

Grilled monkfish tail, garlic & herbs
\nThe Scran & Scallie’s Wagyu burger & chips Haddock, chips & chunky tartare sauce Hake, artichoke barigole & black olive
\nCalf’s liver, spinach & shallot marmalade The Scran & Scallie’s fish pie
\nDuck leg confit & red pepper piperade Braised hogget shoulder, peas & lettuce
\nRib eye steak, b\u00e9arnaise sauce & chips Chicken breast, coco beans & basil butter<\/p>\n

Yer Puddin’s<\/p>\n

“Yo’ can nibble awa at the puddin’ at yer leisure…”<\/p>\n

Blood orange jelly & ice cream
\nCrumble of the day
\nAlison Jack’s syrup sponge
\nWarm chocolate chip cookie & hot fudge sauce Rhubarb & orange fool<\/p>\n

A selection of British cheese<\/p>\n<\/div>\n

\n

Nae meat, nae fish<\/p>\n

Green spelt salad
\nWarm leek confit vinaigrette Tomato, avocado & mozzarella Pearl barley, pea & lettuce risotto Braised artichoke with coco beans Cauliflower cheese<\/p>\n

Bits ‘n’ bobs<\/p>\n

French beans & shallots Buttered heritage potatoes Broccoli
\nChipsCauliflower cheese<\/p>\n

Braised cabbage & bacon Roasted celeriac & lemon confit Mini roasted chorizo potatoes<\/em><\/p>\n

Yer salads<\/p>\n

Green spelt salad
\nMixed salad leaves
\nBeetroot salad
\nLentil & butternut squash salad<\/p>\n

Bar scran<\/p>\n

1\/2 pint of prawns, garlic mayo Crispy pigs ears pork scratching Oysters, 6
\nOysters, 12<\/p>\n

Homemade spiced nuts Pork pie & chutney<\/p>\n<\/div>\n

\n

 <\/p>\n<\/div>\n

\n

 <\/p>\n<\/div>\n<\/div>\n

\n
\n

“Aifter that there’s naething but coffee, a wee dram an’ lurk in the bar….”<\/p>\n<\/div>\n<\/div>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Tom Kitchin the corkscrew curly headed Michelin chef with a lovely smile, a charming enthusiasm for all things food and an increasing brood of…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25,104],"tags":[],"_links":{"self":[{"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/posts\/6742"}],"collection":[{"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/comments?post=6742"}],"version-history":[{"count":0,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/posts\/6742\/revisions"}],"wp:attachment":[{"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/media?parent=6742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/categories?post=6742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alisonsdiary.com\/wp-json\/wp\/v2\/tags?post=6742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}