The true cost of quirky tableware? Pull the udder one.

23-MAY-Milk-JugQuirky seems to be the name of the game at new Edinburgh restaurant, 21212.

Chef Paul Kitching earned a Michelin star at his last at his last venue in Manchester and hopes to repeat the feat in Scotland. In fact, he’s aiming for two stars. Being a pleb, the only time I’ve been served food by someone with two stars is at McDonalds.

As well as living for three months on nothing but bee pollen and water, Paul includes the unusual ingredient in many of his culinary creations. Creations like scallops with horlicks, cough medicine sorbet, toothpaste and mouthwash dessert, Branston Pickle ice cream and beef with lemon curd. That’s what I mean by quirky.

Read the rest of this post at Holyrood PR blog, HP Sauce


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