{"id":1190,"date":"2023-12-22T09:36:19","date_gmt":"2023-12-22T14:36:19","guid":{"rendered":"https:\/\/atavernier.wordpress.com\/?p=1190"},"modified":"2025-10-15T18:50:19","modified_gmt":"2025-10-15T18:50:19","slug":"scotland-fhior","status":"publish","type":"post","link":"https:\/\/atavernier.com\/?p=1190","title":{"rendered":"Scotland &#8211; Fhior"},"content":{"rendered":"\n<p>Situated about a mile northeast of Edinburgh Castle, Fhior presents a modest facade which opens to a very contemporary and relaxing interior. Like many of its culinary peers, Fhior is known for hyper-seasonal menu, but with a &#8220;less is more&#8221; approach that truly highlights the main ingredient of each dish. We opted for the full 10-course menu which took around two and a half hours to complete.<\/p>\n\n\n\n<div aria-label=\"Offset Gallery\" class=\"wp-block-coblocks-gallery-offset\"><ul class=\"coblocks-gallery has-no-alignment has-caption-style-dark has-small-images has-small-gutter\"><li class=\"coblocks-gallery--item\"><figure class=\"wp-block-coblocks-gallery-offset__figure\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/014.png?w=1024\" alt=\"\" data-id=\"1191\" data-imglink=\"\" class=\"wp-image-1191\" \/><\/figure><\/li><li class=\"coblocks-gallery--item\"><figure class=\"wp-block-coblocks-gallery-offset__figure\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/015.png?w=1024\" alt=\"\" data-id=\"1193\" data-imglink=\"\" class=\"wp-image-1193\" \/><\/figure><\/li><\/ul><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/016.png?w=1024\" alt=\"\" class=\"wp-image-1194\" \/><figcaption class=\"wp-element-caption\"><strong>Cauliflower espuma, puffed rice, sweetbreads \/ Spinach croustade, pickled pear, trout roe<\/strong><\/figcaption><\/figure>\n\n\n\n<p>An unexpected start to the meal that was added to the menu just prior to our arrival. The cauliflower foam was light and creamy, which contrasted well with the crispy puffed rice on top. The submerged sweetbreads were perfectly tender and a surprising burst of flavor hiding below the airy cauliflower.<\/p>\n\n\n\n<p>The spinach croustade was a wonderful burst of sweet, sour, and salt all in one bite, elevated further by the different textures presented by the crispy pastry and soft pear. One of my all time favorite amuse-bouche to start a meal.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/017.png?w=824\" alt=\"\" class=\"wp-image-1195\" \/><figcaption class=\"wp-element-caption\"><strong>Sika deer tartare, crispy sprouts, scurvy grass \/ Bere barley bread, cultured butter<\/strong><\/figcaption><\/figure>\n\n\n\n<p>If I hadn&#8217;t been told the deer was prepared as a tartare, I would have assumed it was a cooked dish intentionally served cold. The meat was so incredibly tender and well-seasoned I initially thought it had been braised. This dish changed my mind about the possibilities of tartare.<\/p>\n\n\n\n<p>The sourdough bread we were served was made from (fairly) local Bere barley, grown in Orkney. For such a dark and rustic bread it had a deceptively light and fluffy texture with a perfectly crisp crust. The cultured butter with just a hint of sourness and a hit of umami really completed the pairing.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/018.png?w=1024\" alt=\"\" class=\"wp-image-1196\" \/><figcaption class=\"wp-element-caption\"><strong>Beetroot, smoked egg yolk emulsion, elderberry<\/strong><\/figcaption><\/figure>\n\n\n\n<p>After our experience with beetroot at Aizle earlier in the week, I was incredibly apprehensive when this dish was served. We were told the beet was cooked at a low temperature for some time, and that when paired with the egg emulsion the combination would taste similar to smoked ham. To our surprise, the pair had not only the flavor of ham, but also the texture! Somehow the egg combined with the cooked beet to create a sensation not unlike sliced ham for sandwiches. The earthiness was completely gone and I quickly finished the entire dish.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/019.png?w=1024\" alt=\"\" class=\"wp-image-1197\" \/><figcaption class=\"wp-element-caption\"><strong>Brown crab mousse, carrot, spignel<\/strong><\/figcaption><\/figure>\n\n\n\n<p>A creamy mouse of crab contained in a ring of pickled carrot. Puffed buckwheat on top for a satisfying crunch. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/020.png?w=1024\" alt=\"\" class=\"wp-image-1198\" \/><figcaption class=\"wp-element-caption\"><strong>Scallop, scallop butter with pine, kohlrabi rose<\/strong><\/figcaption><\/figure>\n\n\n\n<p>The scallop was cooked beautifully, with the ends nicely crisp. The simplicity of the dish highlighted the freshness and flavor of the hand-picked scallop.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/021.png?w=1024\" alt=\"\" class=\"wp-image-1199\" \/><figcaption class=\"wp-element-caption\"><strong>Scallop roe, fried bread<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Presented alongside the previous scallop dish, a wonderful snack and one of my favorite offerings of the night. The scallop roe was unbelievably creamy and packed with umami, all contained in a neat package of crispy and fluffy fried bread.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/022.png?w=1024\" alt=\"\" class=\"wp-image-1200\" \/><figcaption class=\"wp-element-caption\"><strong>Cod, kale, alexander<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Another seafood dish that is elevated by its minimal ingredients and presentation. The seared cod was able to stay in the foreground of the dish while the crispy kale and alexander served as a delightful accompaniment to the flaky fish.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/023.png?w=1024\" alt=\"\" class=\"wp-image-1201\" \/><figcaption class=\"wp-element-caption\"><strong>Squid noodles, salisfy, pepper dulse<\/strong><\/figcaption><\/figure>\n\n\n\n<p>The squid noodles were so tender it was almost impossible to tell them apart from the handmade wheat noodles. I was impressed by the lack of unending chewiness that is usually found in squid dishes.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/024.png?w=1024\" alt=\"\" class=\"wp-image-1202\" \/><figcaption class=\"wp-element-caption\"><strong>Shh&#8217;annu lamb, celeriac<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Both lamb loin and shoulder were served for this course, along with a strip of celeriac and lamb jus. We ate lamb several times during our trip which was all very high quality and delicious, but Shh&#8217;annu really takes it to another level. It would not be farfetched to call it the lamb equivalent of <em>wagyu<\/em>. We were told this is Fhior&#8217;s signature dish, and it&#8217;s no surprise as to why. My favorite dish of the night, without a doubt.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/025.png?w=1024\" alt=\"\" class=\"wp-image-1203\" \/><figcaption class=\"wp-element-caption\"><strong>Lamb skirlie<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Paired with the main lamb dish is a small bowl of traditional Scottish skirlie. An incredibly savory dish, skirlie is typically made with pan-fried oatmeal, onions, and other seasonings. Ours was topped with crispy lamb and mint. My only complaint is that we weren&#8217;t able to bring home a gallon of it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/026.png?w=1024\" alt=\"\" class=\"wp-image-1204\" \/><figcaption class=\"wp-element-caption\"><strong>Cheese and pickled onion<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Near the end of the meal, we were served miniature cheese and onion pies filled with a delicious soft Scottish cheese. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/027.png?w=1024\" alt=\"\" class=\"wp-image-1205\" \/><figcaption class=\"wp-element-caption\"><strong>Jerusalem artichoke, sea buckthorn, white chocolate<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Candied artichoke sits upon a combination of buckthorn gel and white chocolate mousse. A very interesting pairing that when eaten together created a tangy sweetness with an unexpected chewiness from the artichokes.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/028.png?w=1024\" alt=\"\" class=\"wp-image-1206\" \/><figcaption class=\"wp-element-caption\"><strong>Damson, bay leaf, malt<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Sweet and sour damson hides underneath a crisp of bay leaf and malt. An exciting combination of flavors that provided a welcome brightness to the meal after several heavier dishes.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/029.png?w=1024\" alt=\"\" class=\"wp-image-1207\" \/><figcaption class=\"wp-element-caption\"><strong>Pine marshmallow, mushroom macarons<\/strong><\/figcaption><\/figure>\n\n\n\n<p>Our final surprise was brought out after the check as a parting gift. The marshmallow was sweet and aromatic from the infused pine flavor, balanced by the mild earthiness of the wild mushroom macarons. Both are projects I am eager to recreate at home.<\/p>\n\n\n\n<p><strong>Conclusion<\/strong><\/p>\n\n\n\n<p>Fhior was an experience that I will treasure for years to come. There was a confidence to their dishes that I have rarely seen elsewhere. I particularly enjoyed how Fhior utilizes subdued presentation to their advantage. Several dishes often have the main ingredient hidden from view, which adds an element of discovery and intimacy to each plate. Guests are invited to explore and relish in the exceptional ingredients at hand. Additionally, the service was excellent and our server was more than eager to answer any questions we had.<\/p>\n\n\n\n<p>I think Fhior&#8217;s greatest strength is that they truly do not seem bothered by what is happening elsewhere in the culinary. That&#8217;s not to say they don&#8217;t have ambition&#8211;they clearly do&#8211;but rather that they are wholly focused on creating food they enjoy and take pride in serving it to others. I look forward to seeing their future developments and hope to visit again the next time we are in Scotland.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img decoding=\"async\" src=\"http:\/\/192.168.110.25:8088\/wp-content\/uploads\/2023\/12\/pxl_20231217_201625536.jpg?w=771\" alt=\"\" class=\"wp-image-1219\" style=\"width:485px;height:auto\" \/><figcaption class=\"wp-element-caption\"><em>Bonus picture: ongoing ferments hidden in a corridor on the way to the restrooms under Fhior<\/em><\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Situated about a mile northeast of Edinburgh Castle, Fhior presents a modest facade which opens to a very contemporary and relaxing interior. Like many of its culinary peers, Fhior is known for hyper-seasonal menu, but with a &#8220;less is more&#8221; approach that truly highlights the main ingredient of each dish. We opted for the full [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[9,11,19,21,23,26],"class_list":["post-1190","post","type-post","status-publish","format-standard","hentry","category-food","tag-fhior","tag-food","tag-recipes","tag-review","tag-scotland","tag-travel"],"_links":{"self":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1190"}],"version-history":[{"count":1,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1190\/revisions"}],"predecessor-version":[{"id":1630,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1190\/revisions\/1630"}],"wp:attachment":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}