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Catriona Thomson

Critic — Edinburgh and Borders restaurants and chefs, for The Scotsman's food and drink desk. Reviews rooms and also writes the paper's In the Kitchen chef interviews, which is why her byline turns up on both a verdict and a recipe.

Listed with the critics and writers in Edinburgh.

Catriona Thomson writes from the table for The Scotsman, and she is specific about the dishes she ate and the room she sat in. Her own bio line on the desk records her as a nominee for Food and Drink writer at the Scottish Press Awards. Her Radhuni review of December 2019 is the most recent published read of that kitchen, and her February 2020 Neil Forbes interview is the source of his own words on nose-to-tail buying at Cafe St Honore.

Their own reviews and picks.

Their own judgment, in their own words, by the piece it appeared in.

• The Scotsman Food and Drink ↗their review · 2019-12-02
  • The Radhuni

    “Mild but heated to a volcanic temperature, it made for a distinctive vegetarian pleaser, accompanied by a wholesome chapati and pilau rice.”

Pieces they wrote about these places.

Reporting, openings and roundups. Kept for the trail, and not read as their endorsement — a writer relaying someone else's award is not recommending it.

• The Scotsman ↗they interviewed · 2020-08-12
  • Wedgwood The RestaurantOld Town

    “I've had foraged ingredients on the menu for as long as I can remember, it was a natural thing for me, not forced. I was into it long before it was a trend”

• The Scotsman Food and Drink ↗they interviewed · 2020-02-28
  • Cafe St HonorėNew Town

    “We buy nose to tail, so whole sides of venison, half a pig, legs of beef, whole chickens, as it is more economical.”