{"id":131780,"date":"2025-05-25T22:48:23","date_gmt":"2025-05-25T22:48:23","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/131780\/"},"modified":"2025-05-25T22:48:23","modified_gmt":"2025-05-25T22:48:23","slug":"we-tried-new-indulgent-tasting-menu-at-one-of-scotlands-most-iconic-five-star-hotels","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/131780\/","title":{"rendered":"We tried new indulgent tasting menu at one of Scotland’s most iconic five-star hotels"},"content":{"rendered":"

IT was a roasting hot day in Glasgow, the kind of weather that tempts even the most adventurous spirits to linger in beer gardens, soaking up the rare Scottish sunshine.<\/p>\n

Yet something extraordinary beckoned us away from the lure of pints on the pavement and into the cool, sophisticated embrace of Edinburgh\u2019s iconic Caledonian Hotel.<\/p>\n

\"Crab<\/a><\/p>\n

14<\/p>\n

Loch Fyne Crab Raviolo was one of the stunning dishes on offer as part of the tasting menuCredit: Red Brick Road\"Portrait<\/a><\/p>\n

14<\/p>\n

Award-winning chef Mark Harraway has designed a delightful tasting menu for the hotelCredit: Red Brick Road\"Woman<\/a><\/p>\n

14<\/p>\n

We swapped pavement pints for a touch of class at The Caley (behind)Credit: Jennifer Jones<\/p>\n

Nestled at the west end of Princes Street, the Caledonian\u2014or \u201cThe Caley\u201d as locals affectionately call it\u2014is a symbol of grandeur and luxury<\/a> in the beating heart of Edinburgh\u2019s city centre.<\/p>\n

Widely regarded as the grande dame of the capital, the hotel has undergone a multi-million-pound transformation, rebranding as part of Hilton\u2019s Curio Collection in June 2024.<\/p>\n

While the sun blazed over Glasgow<\/a>, we set out on the train for Edinburgh<\/a> to experience The Caley’s debut spring<\/a> tasting menu from award-winning chef Mark Greenaway at The Court<\/a>.<\/p>\n

Joining me was my better half, Neil. Between us, we\u2019ve developed strong opinions on the good, the bad, and the ugly of tasting menus and small plates. <\/p>\n

We liberally apply the rule: \u201cDo I need a bag of chips after?\u201d as a benchmark for their success.<\/p>\n

(We once even stopped at a cheap carvery after dining at a famous\u2014unnamed\u2014tasting menu restaurant<\/a>. Despite eight tiny courses and hundreds of pounds spent for a special birthday<\/a>, we left starving. I\u2019m still raging about that one. So, we take the balance of small plates very seriously.)<\/p>\n

A Feast for the Senses<\/p>\n

From the moment we arrived, The Court\u2019s relaxed yet refined atmosphere offered respite from the heat outside.<\/p>\n

We received a fantastic welcome from our knowledgeable servers for the evening\u2014Ellis, Caitlin, and Oskar\u2014who talked us through the entire process.<\/p>\n

\"Honey-baked<\/a><\/p>\n

14<\/p>\n

The stunning dishes are part of a collaboration with chef Mark HarrawayCredit: Red Brick Road<\/p>\n

The tasting menu is priced at \u00a365, with wine<\/a> pairing available for an additional \u00a340.<\/p>\n

Compared to the average in the capital, this is an affordable luxury offering hours to linger, enjoy the food, and savour the wines. This was where our journey through a world of taste truly began.<\/p>\n

I tried 5-star Sunday roast at hotel Taylor Swift stayed in<\/p>\n

Inspired by Scotland\u2019s abundance of seasonal produce and Chef Mark Greenaway\u2019s newest cookbook,\u00a0Progression, the menu showcases a collection of local, signature flavours and bespoke experiences designed to elevate evenings in Edinburgh.<\/p>\n

Straight away, we were served a glass of crisp Laurent-Perrier champagne<\/a> to accompany the pre-menu snacks.<\/p>\n

\"Couple<\/a><\/p>\n

14<\/p>\n

There was champagne on arrival – for us lucky onesCredit: Jennifer Jones\"Appetizer<\/a><\/p>\n

14<\/p>\n

Mark’s Snacks added a touch of whimsy to the offeringsCredit: Jennifer Jones<\/p>\n

The first round set the tone for the evening: tart and refreshing beetroot paired with wafer-thin beetroot casing, Bread Tube<\/a> Duck, and lightly fried crunchy crab.<\/p>\n

Neil, the working-class Glaswegian in our duo, couldn\u2019t help but think, \u201cLeave it in the fryer a tad longer,\u201d as he devoured his delicately fried crab. Yet the freshness and delicacy of the dish won him over. Even the playful bark presentation added a touch of whimsy.<\/p>\n

Not every dish was meant for everyone, though.<\/p>\n

\"Appetizer<\/a><\/p>\n

14<\/p>\n

The tasting menu was perfectly matched with a wine flightCredit: Jennifer Jones<\/p>\n

As someone allergic to shellfish (I know, sob), I could only watch as Neil\u2014our most enthusiastic diner\u2014enjoyed the full works when the first course, Scottish Crab Raviolo, arrived with the fanfare of a smoky cloche.<\/p>\n

\u201cIs that caviar?\u201d he asked. Yes, yes it was\u2014and all of this for \u00a365 a head.<\/p>\n

I watched on with sheer envy as he savoured the lobster paired with smoked cauliflower custard, lemon pearls, herb butter, and baby coriander. Damn.<\/p>\n

Neil\u2019s caviar added bursts of flavour to a velvety sauce.<\/p>\n

Despite my ailment, I couldn\u2019t deny the brilliance of the menu\u2019s composition – and the impressive showmanship of the presentation.<\/p>\n

\"Waiter<\/a><\/p>\n

14<\/p>\n

The first course came with a smokey cloche and delicate creamy lobster bisqueCredit: Jennifer Jones\"Ravioli<\/a><\/p>\n

14<\/p>\n

I was very envious of the crab ravioloCredit: Jennifer jones<\/p>\n

Mark Greenaway\u2019s use of local produce shone throughout the menu, as they prepared me a beef tartare paired with tart and vinegary ketchup as my starter alternative.<\/p>\n

Wine flights accompanied each course, delicately balanced to complement the dishes without overwhelming the senses\u2014or leaving us overly tipsy.<\/p>\n

Cynically, I often feel wine flights are designed to dazzle and drain in equal measure, but here they were perfectly paired, enhancing rather than eclipsing the food.<\/p>\n

Without giving away too much of the mystery menu, it was a chance to sample glasses of vino I would never usually try\u2014from a delicious French Chablis to a pale and interesting red grape Pinot Noir, and the bone-dry Bott-Geyl Pinot Gris.<\/p>\n

Fresh bread with a sticky-sweet glaze followed\u2014perhaps a touch too sweet for my taste \u2014 but warm and comforting nonetheless. The handmade butters were the star<\/a> performers here.<\/p>\n

\"Lavender<\/a><\/p>\n

14<\/p>\n

A sticky sweet bun served with fresh buttersCredit: Jennifer Jones<\/p>\n

The pacing between courses was leisurely, ensuring we were never rushed nor left waiting too long.<\/p>\n

Next<\/a> on the list was a “soup and sandwich\u201d\u2014and it was a far cry from what I\u2019d have at home<\/a> during my lunch break.<\/p>\n

Pea velout\u00e9, Paris<\/a> Brest, blue<\/a> cheese<\/a> mousse, and maple gel delivered a spring-like freshness.<\/p>\n

The “sandwich” was a mini<\/a> bagel\u2014adorable and fun\u2014topped with that viral<\/a> \u201ceverything but the bagel\u201d seasoning that’s all over my TikTok<\/a>.<\/p>\n

\"Bagel<\/a><\/p>\n

14<\/p>\n

The soup and sandwich was fun and interestingCredit: Jennifer Jones<\/p>\n

The meal was broken<\/a> up by a chilled summer<\/a> vegetable garden: a savoury squash custard topped with raw vegetables.<\/p>\n

This course was more of a miss for me, as I felt myself filling up too much on carb-y vegetables with three courses still to follow.<\/p>\n

But the couple beside us were lapping it up as a standalone dish, which is also served on the \u00e0 la carte menu.<\/p>\n

Cod (with lobster for Neil) was the fish course\u2014meaty and filling. The chefs<\/a> made the effort to include favourable alternatives for my (frankly unfair at this stage) shellfish allergy.<\/p>\n

Seasonal samphire, lemon, and quirky bao buns completed the dish.<\/p>\n

Can you believe there were still two more courses to go?<\/p>\n

We couldn\u2019t\u2014there wasn\u2019t going to be any plans for Toby Carvery after this one, I tell you.<\/p>\n

Eleven-hour slow-roasted pork was next up on the pass.<\/p>\n

\"Roast<\/a><\/p>\n

14<\/p>\n

Pork Cheek Pie, with blacken fillet and scorched sweetcorn was deliciousCredit: Jennifer Jones<\/p>\n

Five wines in, we were treated to an English \u201cchampagne\u201d\u2014except it can\u2019t be called that, given the rules.<\/p>\n

Apple orchard notes from the fizz mapped perfectly to the toffee apple jus\u2014a surprising yet delightful accompaniment to perfectly cooked pork and mash.<\/p>\n

Pork cheek \u2018pie\u2019, blackened fillet, and scorched sweetcorn rounded off the savoury courses.<\/p>\n

By the time dessert arrived, we were stuffed in the best possible way. Could there possibly be more?<\/p>\n

\"Chocolate<\/a><\/p>\n

14<\/p>\n

We finished the evening with an indulgent chocolate mouse with a glug of port<\/p>\n

The milk chocolate<\/a> mousse, raspberry sorbet, and crispy vanilla wafer\u2014to share, actually\u2014was paired with a port and an espresso.<\/p>\n

Read more on the Scottish Sun\"Tasting<\/a><\/p>\n

14<\/p>\n

The Progression Menu was launched last monthCredit: Supplied <\/p>\n

I\u2019m glad to report there were no bags of chips\u2014or carveries\u2014for the train ride home back to Glasgow as we enjoyed that warm summery walk back to Haymarket, full and happy.<\/p>\n

If you\u2019re looking for a menu for a special occasion and want to dip into a bit of luxury, bookings can be made online at The Court \u2013 The Caledonian Edinburgh, Curio Collection by Hilton.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"IT was a roasting hot day in Glasgow, the kind of weather that tempts even the most adventurous…\n","protected":false},"author":2,"featured_media":131781,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8816],"tags":[748,1102,786,4884,209,712,895,16,15],"class_list":{"0":"post-131780","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-edinburgh","8":"tag-britain","9":"tag-edinburgh","10":"tag-food-and-drink","11":"tag-great-britain","12":"tag-longtail","13":"tag-scotland","14":"tag-section-moneynews-money","15":"tag-uk","16":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114570914179701866","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/131780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=131780"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/131780\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/131781"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=131780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=131780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=131780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}