Review Howies, Victoria Street, Edinburgh
I got to meet more fellow food bloggers, eat delicious food, drink beautiful wine and sit in the company of some great people. What more could you ask for on a night out.
I’ve dined at Howies, both Victoria Street and their flagship restaurant at Waterloo Place before. Both deliver what they say on the tin : Scottish. Seasonal. Of the land.
Katie, marketing manager and Lara, the general manager gave us an introduction to Howies. Howies have been around for over 25 years and have 3 restaurants; two in Edinburgh and one in Aberdeen. They gave us some background information, explained the specials and highlighted their two most popular dishes : the venison and the banoffee pie.On arrival I was handed a lovely Raspberry Prosecco Cocktail and started to nibble away at the appetisers which were : freshly baked bread (baked every morning on the premises), balsamic & olive oil, house mix olives, humous and tapenade. Bread was light and fluffy easily soaking up the balsamic and olive oil and the perfect vehicle with which to eat the humous.
Moving swiftly onto the starters, it was a tough decision which dish to choose. They are all Scottish, homely dishes. They are familiar dishes and ideally you’d have one of each! Some of the dishes available are : Cullen Skink, Scottish Hot Smoked Salmon, Haggis Neeps & Tatties. I eventually settled on the Mussels with white wine, garlic and cream. I love seafood so champion Scottish Seafood where I can. The mussels were nice. There were quite a few of them that hadn’t opened and the sauce for me was a little thin – but that’s me just being picky! I do wish I hadn’t eaten the bread so that I could have use it to mop up the sauce.
Next the mains and again a very tough choice. Some of the choices on the menu include : Scottish Chicken Breast stuffed with spinach & garlic cream cheese, served with creamed cabbage, Lyonnaise potatoes & chicken pan jus; OR Stuffed Butternut Squash Tagine served with a coriander yoghurt dressing & flatbread (the Moroccan spices in this smelled amazing!). I opted for the most popular dish; Seared Loin of Glen Lyon Venison, braised red cabbage, dauphinoise potatoes & rich red wine jus.
I can see why this is one of their most popular dishes. The venison was succulent, so very tender and cooked to perfection. The potatoes accompanied this dish perfectly and the presentation was spot on. I have to pass my compliments onto Chef Simon and his team. Simply stunning!
After a wee break and a few more glasses of red wine – Corney & Barrow Rouge, France 2014, it was onto dessert. I’m not a great fan of bananas so choose the Affogato with Baileys. Light creamy ice cream in strong coffee with a swirl of Baileys Cream served ice cold. It was the finishing touch to a wonderful meal.
They are a very friendly bunch and they definitely DO deliver great Scottish food that’s value for money!
My Spoon Award : Silver