Former Michelin-starred chef Paul Kitching's recently opened 21212 restaurant in Edinburgh has wowed critics from the national newspapers.
Melanie Reid of The Times says the former Juniper chef's playful, experimental cooking style is bringing molecular gastronomy to Scotland, providing a "totally new" culinary experience.
The Telegraph's Jasper Gerard gives the restaurant four out of five stars in his review, praising Kitching's cooking as a "carnival of taste" that "seduces us into liking what we have been taught to distrust".
Meanwhile, in the Independent, Tracey MacLeod describes Damson in Stockport as "a place any one of us would kill to have on our local high street".
She says: "Everything about it works wonderfully well; the stylish, understated room, the friendly, well-informed young staff and, best of all, the menu full of things you really want to eat, from baked sea-bass with ragout of squid and tomato to sirloin steak and "real chips"."
By Rosie Birkett
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