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A terrific write-up from The Newcastle Chronicle

20/12/2011

Part of an article from Saturday 17th December 2011 , by Tom Mullen

After arriving on Friday evening, my partner and I made our way to our accommodation for the weekend, the Royal Scots Club. Situated within one of Edinburgh’s finest Georgian streets, the private member’s club offers
the charm of a country house hotel with a cosy club atmosphere. You don’t have to be a member to stay here –
rooms can be booked in the usual way – but there is a membership element that includes a friendly
contingent of ex-military gentlemen, who are only too happy to stop for a friendly chat.

Our room here was incredibly comfortable. It featured all the mod-cons amid a red-carpeted and warm setting, with a huge bed providing the perfect retreat for a cosy winter snooze. Downstairs, the restaurant is equally cosy,
featuring photos and artwork dedicated to the club’s namesake – the Royal Scots regiment. The regiment is one of the oldest and most senior infantry regiments in the British Army, having been created in 1633 during the reign of
Charles I of Scotland. It existed until 2006, when it amalgamated with the King’s Own Scottish Borderers to
become the Royal Scots Borderers, 1st Battalion of the newly-formed Royal Regiment of Scotland. The club is frequented by many veterans.

But away from the history and back to the food. Simply delicious. The menu offered to us didn’t boast a huge
amount of choice – only five or six main courses in fact – but what it lacked in numbers it certainly made up for in taste. I tried the Scottish salmon starter and then steak, cooked rare with crunchy vegetables, while my partner was blown away by the goats’ cheese tart followed by a hearty chicken roast. We finished with an excellent cheese board. The following evening we enjoyed lamb, cooked to perfection, and a chicken fillet dish, before sharing a delicious Edinburgh fog pudding, which I would describe as a cross between a mouse and a cheesecake. The service here is just as charming as the menu, and the speed at which such good food was served is something quite remarkable. The red wine was also magnificent.

The pdf of the full article can be found here.

The Royal Scots Club

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