Herbie of Edinburgh
A lesson in the use of space, Herbie (no longer related to the West End Herbie) has hams hanging from the ceiling, wines, oils and ‘essentials’ – including the likes of raspberry vinegar and SeaSons seaweed seasoning – climbing one wall and shelves of jam, chutney, chocolate and chilled goods on the other. Fresh bread is piled in the window, and a counter of expertly selected cheese and meats makes up the final side of a small rectangle in which customers rotate slowly, taking it all in. Owner Andrew Firth waxes lyrical about the ‘best brie in the world’, his own-recipe Kassler ham imbued with gentle smoke and rosemary, his chicken liver paté (the best in Edinburgh) and ruby-pink roast beef, sliced thin and delicate. He’s generous with the tasters, ensuring you come away with something you can be as excited about as he is.