Spring has sprung at the Printing Press Bar & Kitchen

At Scottish Field HQ, we’re all ready for spring.

Daffodils are turning their golden faces to the office window, splashes of colour are being reintroduced to people’s wardrobe and there’s a sense in the air that life is about to receive an almighty injection of springtime energy. Easily one of the best things about the upcoming season though is the fresh menu that comes with it.

The Printing Press Bar & Kitchen is already set with their new spring menu which promises high quality Scottish produce and is paired with an extensive wine list– and we were given a sneak preview.

Walking through the revolving doors off George Street, you are immediately immersed in The Printing Press’ old-style luxury, oozing with grandeur and decorated in a way that harks back to the extravagant 1920s era. Welcomed by highly attentive staff, we were led across the black and white marble-floored bar and into the restaurant, in which beautiful chandeliers with soft-lighting hung, setting the tone beautifully for an evening meal.

No sooner had we sat down than a crisp glass of La Serre Chardonnay arrived, followed smartly by our first dish – hand-dived Orkney scallops with pea and parsley purée, pickled onion and parsley oil. A classic combination, of course, but the searing of scallops was done exceedingly well, and the sharp hits of pickled onion elevated the entire dish. A great start.

Wellington Farm pork belly with wild rice, tarragon mayonnaise and smoked pancetta, accompanied by a Shipyard APA, was up next. These first two dishes alone would have made for a comfortable meal – the pork belly being particularly generous – and we savoured every single mouthful.

Generally I steer clear of pork belly on menus as it is normally far too fatty for my taste, but I was a total convert with this dish. The meat was unctuous and filling but not oily, the tarragon was creamy and punchy, and the wild rice added a delicious crunch. An absolute winner and a celebration of Wellington Farm’s Scottish Borders pork.

The Wellington Farm pork belly was a highlight of the night.

The Printing Press Bar & Kitchen source their fish daily from markets at Scrabster and Peterhead, and the next dish on the menu was a showcase of how wonderful Scottish fish can be; cured Scrabster cod loin with broad beans, olives, black rye and basil, it was incredibly fresh – so much so that even my plus one who doesn’t usually enjoy flavours of the sea smacked their lips. A glass of Cap Cette Picpoul de Pinet washed it down with a floral, lemony zing, setting us up for the heavier main course that was to come.

Prosciutto-wrapped guinea fowl breast with pickled cabbage and smoked almond, served with Les Nuages Pinot Noir, was a feast for the eyes. Not only was it a generous portion, presented beautifully, there was plenty of gravy – a simple point that is frequently overlooked. (I think we can all agree that it’s a travesty when a dish is a gravy boat short of perfection!) The star of the show was the braised leg sausage roll which was peppery and juicy. Truthfully, the prosciutto added a touch too much salt for my taste, but it certainly didn’t stop us clearing our plates.

Guinea fowl breast with pickled cabbage and smoked almond, with a braised leg sausage roll.

It was a hard act to follow, so the choice of poached Yorkshire rhubarb with blood orange sorbet and an Elderflower Gin Fizz was a wise one – it cleared the palate with a sharp zing and readied us for the last hurrah. A rich, dark chocolate tart with milk ice cream, served with a Rob Roy cocktail, was a heavenly treat that finished off the meal in style. While it was a little too much for us to clear after a hearty five courses beforehand, it was a crowd-pleasing dessert that was both beautiful and moreish.

Dark chocolate tart with milk ice cream rounded off the night in style.

If you like your food local, honest and hearty, this is the place for you.

To find out more or book a table, visit The Printing Press Bar & Kitchen’s website.