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Richard Bath
Critic — Edinburgh restaurants. Scottish journalist and author, long-serving editor of Scotland on Sunday and a bylined restaurant reviewer for The Scotsman, where his reviews carry a numeric mark out of 10 and a printed bill breakdown.
Listed with the critics and writers in Edinburgh.
Richard Bath reviews for The Scotsman, the desk that does most of Edinburgh's serious restaurant criticism, and his reviews are bylined, scored and specific about individual dishes and how well they were cooked.
Their own reviews and picks.
Their own judgment, in their own words, by the piece it appeared in.
- Scottish Field ↗their review · 2024-10-14
- NADAIRMarchmont
“The sliced scallop cooked with buttermilk, onion and sweet cicely was a little heavy on the onions, which threatened to overwhelm the light flavours of the scallop”
- NADAIRMarchmont
- Scottish Field ↗their review · 2024-09-16
- MaraLeith
“A decent cocktail list (we liked The Faerie), long wine list (with glasses from £6.40 and bottles from £25) and a surprisingly extensive list of low-alcohol and no-alcohol beers makes this somewhere worth checking out.”
- MaraLeith
- Scottish Field ↗their review · 2023-02-02
- The Black GrapeOld Town
“the six dishes we enjoyed – and honestly, we massively enjoyed them – are as far from the comfort food at Leith's finest as you could get.”
- The Black GrapeOld Town
- The Scotsman ↗their review · 2014-11-09
- Roseleaf bar cafeLeith
“The Roseleaf may be a bit self-consciously hippie chic, but it's all the more lovable for that. The staff are as attentive as they are efficient, the environment never fails to bring a smile to my face, the bill never induces a frown, and the food has a mix of honesty and ambition that makes you determined to enjoy the experience.”
- Roseleaf bar cafeLeith
- The Scotsman ↗their review · 2012-05-20
- Cafe RoyalNew Town
“Ultimately, though, this was a meal that didn't do justice to the surroundings”
- Cafe RoyalNew Town
- The Scotsman ↗their review · 2012-01-17
- The Radhuni
“If Khan has decided that Midlothian tastebuds will drive what is offered at Radhuni, his chefs (who, bizarrely, were all from Nepal, as were the efficient waiters) make up for a lack of authenticity with a real passion and skill at their craft.”
- The Radhuni