The Bite Magazine - Autumn/Winter 2022 - Issue 32

bitecuisine John Gregory, the historian William Robert- son and the philosopher Adam Ferguson attending, his table would be strewn with roses emulating the Roman poet Horace. As a skilled and persuasive lawyer, Burnett was instructed to act on behalf of Archibald Douglas, 1st Duke of Douglas, in the epic Douglas Clause case. The inheritance battle for the most incredible fortune in Scotland became famous and enthralled European society. Whilst it battled for years and earned him a fortune, the downfall occurred when he became Judge Lord Monboddo in 1767 and found himself ruling on his first case, the Douglas Cause. The Douglas Archives described the duke as virtually illiterate, with no interest in the nation’s affairs, a hermit, childless, and insane. He had no apparent heir to inherit the extraordinary wealth, which prompted a monstrous quarrel in the family. His sister’s son, Archibald Douglas, and the Dukes of Hamilton family lay claim to the inheritance. At one point, the court rulings favoured the Hamiltons but were overturned on appeal, causing nasty allegations, riots, duels and death threats. Monboddo Restaurant & Bar, located in Dou- bleTree by Hilton, Edinburgh City Centre, pays homage to Lord Monboddo’s eccentric past with its in-house designed cocktails like the unique Men, Monkeys & Beavers and the whisky-based Monboddo Bund. They also serve classic cocktails and signature serves, wines, spirits, and whiskies. The restaurant offers Scottish-themed wee and not so wee plates designed to bring diners a great variety of flavours ideal for sharing, pairing or simply indulging, whatever the occasion or mood. Inside this vibrant, busy restaurant and bar with a brasserie feel, you’ll find turquoise sofas, designer lighting and stylish statement mirrors, with wall-to-ceiling windows allow- ing diners to capture the atmosphere outside. Head Chef OJ Coleske serves interesting wee dishes like Polenta Tart with celeriac remou- lade and porcini mushrooms, Stornaway Black Pudding Scotch Egg with truffle mayonnaise and Pan Seared Wood Pigeon with beetroot carpaccio and blackberries. The not so wee plates consist of dishes like Battered Coley Chunks with pea puree and tartare sauce, Grilled Pork Tomahawk with herb butter and stew figs, and Confit Chicken Legs with merguez cassoulet. Pair these with garlic and thyme potatoes, tenderstem broc- coli with balsamic red onions, cauliflower fritters, chunky chips, creamed cabbage and pancetta, or chicory salad. Desserts will intrigue you with Ginger Creme Brûlée, Rice Pudding, Warm Salted Caramel Chocolate Brownie and Scottish Cheese selection. Coleske was inspired to become a chef by his late mother. “She was a typical farm- er’s wife and could turn her hand at many things - pottery, changing a flat tyre, keeping the farms vegetable garden in check, curing meats, baking, and entertaining guests,” he explained. “One thing she was especially good at was cooking.” As a child, Coleske would help his mother plan dinner parties and write the menus. “We would see what the garden could supply and what we had for meat in the cold room.” Growing up on the farm, his mother instilled the importance of self-sufficiency. Thus, sourcing locally and seasonally forms part of the restaurant’s sustainability initiatives. “At the hotel, we have created a small garden