If you’re not familiar with Scott Smith’s Leith dining room then allow us to acquaint you. On the former site of the Plumed Horse, Norn opened in May 2016 and has been wowing our reporters with its “amazing, playful, inventive food” ever since. This year it made its debut appearance in the Harden’s 100 – the definitive ranking of the UK’s top 100 restaurants – at number 66 thanks to cuisine that’s “an exquisite and mind-unravelling experience”.
So make sure you book a place at Carousel 13-24 March where Smith will be showcasing his unique take on Scottish cuisine with a specially created menu that applies modern techniques to traditional ingredients. On the menu: Cured Trout, Fermented Celeriac, Pickled Turnip, Ground Elder, Sea Purslane and Keta’ and ‘Kombu and Salt Baked Hogget Loin, Peasemeal with Smoked Garlic, Buttered Wild Leeks and Fried Seaweed.