This stunning new book celebrates everything that makes The Scran & Scallie such a beloved Edinburgh gastropub — comforting food, family spirit, and the incredible team behind it all. Inside, readers will discover hearty Scottish favourites including Cullen Skink, Venison Wellington, and the iconic Ham, Egg & Chips, alongside stories that honour Scotland’s rich natural larder, local producers, and the warm community spirit of Stockbridge. Please contact the reception team directly for international postage rates.

Recipes take you right to the shore-side and evoke the true spirit of fish cookery - from Scottish favourite Cullen Skink, grilled lobster and poached langoustines with aioli, to crab and pea soup and whole lemon sole with a citrus and basil dressing. There are also some recipes straight from Tom's Edinburgh gastropub, The Scran & Scallie including the ever-popular fish pie and battered fish and chips. Beyond the recipes, Chef Tom Kitchin offers top tips on the best ways to prepare the beautiful ingredients. With photography to accompany each recipe, this is guaranteed to become the go-to book for lovers of fish and shellfish. Please contact the reception team directly for international postage rates.

From venison to partridge, and steak to Barnsley chops, Chef Kitchin shows readers how to get the very best from meat and game, pairing the beautiful flavours with seasonal vegetables to create simple, fulfilling dishes. Readers will be sure to find a recipe for every occasion within these pages. From one-pot dishes to more elaborate presentations, with photography to accompany each recipe, this is a beautiful book highlighting the very best of British produce. Please contact the reception team directly for international postage rates.