Tania Dixon moved her successful catering business Ginger Snap from Perthshire to Edinburgh in 2012, carrying with her an impressive client list including Brewin Dolphin, Bonham's and Louis Vuitton. She's an experienced and highly regarded wedding caterer too, using venues including Scone Palace and the Assembly Rooms in Edinburgh. In November 2012 she began a series of pop-up restaurant evenings in her new Leith base. The location – unprepossessing to some, a back-street secret to others – is quite clearly a working unit by day, with stainless steel shelves, fridges and chunky kitchen kit around the walls. For the pop-up evenings, a makeshift but smartly dressed table for around 20 diners runs the length of the room, with Dixon and her team working from an open kitchen at one end, constructing canapés, plating up starters and saucing main courses. Typcial dishes from the £35 set menu on these evenings is thick-cut salmon carrying the earthy edge of its purple beetroot cure, a main course setting pink prime-cut of lamb against a crunchy coated ball of slow-cooked lamb shank, and a finely constructed apple tart with cinnamon ice-cream. Keep an eye on Facebook and other sources for future pop-up dates.
- Capacity: 22
- BYOB: (No charge)