Recently my friend Jac (you know, author of Tinned Tomatoes) and I visited Edinburgh. Jac asked me along to a bread-making course with her and before that have a bite of lunch.
The venue for our lunch was at a bar in the west end of the city called Tcheuchters. The bar looked nice enough, a traditional Edinburgh pub. But our port of call was underneath the pub.
Downstairs was the restaurant, one of two bistros in the city, this one being A Room in the West End (the other A Room in Leith).
|courtesy of www.aroomin.co.uk|
The restaurant had a cosy atmosphere being downstairs, with subdued lighting (hence my pictures looking quite poor.)
For our starter, Jac and I both chose the pan-fried halloumi, which came on a bed of rocket, with artichoke tapenade and balsamic. This was delicious, particularly so with the artichoke tapenade, which I began spreading on the warm bread which was also provided.
For my main course I chose pan-seared calves liver on a bed of skirlie mash, with roasted tomatoes and drambuie and thyme jus. I love liver, and this did not disappoint. I also love skirlie and having this mixed through mash was amazing. Now I can’t wait for my usual fix of the stuff at Christmas.
Jac chose the sweet potato, scallion and pecan cous cous cake. Being vegetarian this was her only choice, but it did look very appetising.
For dessert I chose the coffee, frangelico and peanut tart with a raspberry coulis. This was okay, I wouldn’t say I loved it, but I did clean my plate. Jac went for the dark chocolate tart which looked very decadent.
Meals at A Room in the West End are priced at 2 courses for £13.95 or 3 for £16.95. Starters on their own are £4.95 and mains are £9.95. All meals come with freshly baked bread and mains come with potatoes and veggies.
A Room in the West End was a lovely place to eat and judging by how busy it got whilst we were there, is a very popular destination. The staff were friendly and the restaurant had a great atmosphere.
A Room in the West End and Tcheuchters Bar, 26 William Street, Edinburgh EH3 7NH. Check out the menu which is changed regularly.
I enjoyed our (very filling) lunch which was the entrée to our bread-making course over at the Bellini Cookery School, which you can read about next Saturday.
Disclosure Statement: We were provided our meal free to sample and were not committed to writing a favourable review. Any views expressed are my own.