A larder with all the right ingredients

The Edinburgh Larder offers a warm welcome
The Edinburgh Larder offers a warm welcome

If your children are tired of the same old offerings on kids’ menus, how would they like to try some rabbit kababs with homemade tomato ketchup?

They might want to follow this with grilled fish or meaty sausages, washed down with a bramble cordial and water.

Welcome to The Edinburgh Larder, whose promotional tagline boasts that it is ‘a taste of the country’.

Sitting between Haymarket and Waverley train stations, this eaterie in the city centre’s Alva Street is a fine choice if you fancy something tasty, healthy and wonderfully cooked.

And now the 10-month-old establishment also has another feather in its cap.

An artisan bakery has just opened with the aim of bringing creativity and choice for those looking to sample or take home a tasty treat.

It’s a clever move by the owners as the Archipelago Bakery not only fits in with the rustic feel of this bistro but supports its passion for eye-catching, seasonally fresh and locally sourced food.

The bakery, which stocks fresh bread, puff pastries and cakes, is run by Caroline Walsh who has previously worked for Loudons, the Fruitmarket Gallery and the renowned Rose Bakery in Paris.

On the whole, it’s hard to imagine The Edinburgh Larder being more welcoming.Its easy atmosphere and family-friendly attitude are evident the minute you step inside.

My table for one-and-a-half was in the conservatory, a bright space with just a few tables and chunky wooden furniture.

My daughter started with the cauliflower soup with soldiers, and she loved the meaty sausages served with creamy mash and onion gravy.

My meal was excellent – a two-course lunch for just £12.

I started with the steamed Scottish mussels, foraged herb cream and thick homemade bread with an irresistible crusty edge.

The mussels were fantastic – open and large and they happily soaked up the sauce which thankfully wasn’t too thick and not at all stodgy as it can be in other places.

The dish was served with lemon water to freshen up sticky fingers, but there was no empty bowl for shells.

My main dish was pork belly and loin with toffee glaze, braised lettuce, crushed potatoes, horseradish served with tiny apple cubes.

It was a hugely satisfying meal, which, in a way, was a pity as I’d love to try the side dish of beef-dripping chips with Hebridean sea salt and a dessert of homemade oatcakes with Scottish cheese and fresh chutney.