I'm a working mum writing about life in Edinburgh (and anywhere else we go) with two curious, adventurous, and imaginative children. Visit my blog at www.linzertortes.blogspot.co.uk. Follow me on Twitter: @LinzerLaw
Published November 11th 2013
Come on scallywags, it's scran time
The Scran and Scallie is the latest venture from celebrity chef Tom Kitchin. We tried it in its first week of opening, and enjoyed it very much. I could have written a glowing review that day, but as it was a catch-up dinner with a friend I rarely see, I was concentrating more on the company than photos and reviews. Since then, I've had mixed reports from friends about it, so went back this week as a family treat to try it again and review it this time.
It was a bustling Friday lunchtime, but the staff were able to find us a table as long as we could vacate in time for the next booking. We promised we would and set about choosing from the Scottish menu.
I love chicken liver pâté in any form, so I went for the parfait. It was smooth, and rich, and delicious. The bread was toasted sour dough, and quite crisply toasted. It needed butter to soften the edge of the bread, which didn't come with it. I asked, and it very quickly arrived. Perhaps it's just me, but I don't think a pâté or parfait with either oatcakes or bread is complete without some salted butter first, so I was surprised it didn't come with it as a matter of course.
My two daughters both decided to have bangers and mash from the children's menu. Apart from a solitary onion ring, it didn't come with any vegetables, and it was tomato sauce instead of gravy. Tasty enough, but it wasn't good enough to overtake The Granary as my sausage gourmet younger daughter's "favourite ever sausage and mash".
The onion ring was perfect - a big slice of onion and crisp, tasty batter.
The Scran also offers half-portions of their main courses, and last time they specially created two mini-cottage pies for the girls, piped potato and all. I should have thought about the vegetables, actually, because the adult main courses need veggies ordered as a side dish. Not something you think about for children's meals, and it would have been better if the waiting staff had reminded us of that.
Ordering side dishes separately means that the whole table can have a wider selection.
My husband had the steak pie. It was lovely. The pastry was beautifully crisp, and the fillings was a savoury treat. An unusual touch was the bone sticking out of the middle of the dish, presumably to keep the pastry crisp, like those little ceramic pastry flutes you sometimes see. It was a very characterful touch, and was filled with a tasty sauce, but it would certainly be a surprise if you were a little more squeamish!
I've enjoyed both meals we have had at The Scran and Scallie. The waiting staff are helpful and friendly, and there are so many of them that you never want for attention. I like the cosy styling of the interior, and the fact that they have a room for children to play in. However, it is also pub food at its priciest, so take that into consideration before investing in lunch or dinner here.
The children relaxing in their own private domain.