Smoked by AI · Edinburgh
Producers.
The makers behind the food: farms, mills, vineyards and kitchens that supply the rooms on the list. How the city eats lives on its own page: culture of place.
From Edinburgh.
Dried seaweed is the cheapest good thing to take home from a Scottish market, and two of them earn the space in a bag. Pepper dulse is small, dark and peppery, and it goes on at the end, crumbled over a finished plate like a seasoning. Channel wrack goes into the water under mussels or clams, where it gives the steam the umami the shellfish alone will not. Tom Kitchin told The Relisher he buys both dried at the weekend markets, and those run at Dock Place in Leith every Saturday and Saunders Street in Stockbridge every Sunday, both from ten to four.
- Pepper dulse. A small dark red seaweed that tastes peppery, sold dried and used crumbled over a plate at the end.
- Channel wrack. A brown seaweed sold dried, dropped into the water under mussels so the steam turns savoury.
- sold at Leith Market, Dock Place, Leith EH6 6LU, every Saturday 10am to 4pm
- sold at Stockbridge Market, Saunders Street, Edinburgh EH3 6TQ, every Sunday 10am to 4pm
The Relisher, Solly, 'Where Scotland's Top Chef Eats in Edinburgh', 11 August 2026Edinburgh Market Company, Stockbridge market pageEdinburgh Market Company, Leith market page
A Scottish maker ages vinegar in a cask that held Highland Park. Vinegar takes on whatever the wood held before it. Tom Kitchin named it to The Relisher as the Scottish product almost nobody knows about, and he sends people to Royal Mile Whiskies for the bottle. A search of that shop's own catalogue did not turn up a vinegar, so ask at the counter before you cross town for it. Use a few drops where a sherry vinegar would go, over oysters or into the pan after a piece of meat comes out of it.
The Relisher, Solly, 'Where Scotland's Top Chef Eats in Edinburgh', 11 August 2026Royal Mile Whiskies, shop catalogue search