A Cosy Pub with good food

The Bailie is a long-established pub in the bustling Stockbridge area of Edinburgh. Entered by going down steps, the first impression is of a traditional public house in a basement setting. The smell of smoke has long since gone but the dark furniture and red patterned carpet keep the image alive.

Suse and I decided to have lunch there. Although Bailie’s is part of a chain of pubs and restaurants it retains a welcome individuality. As well as specialising in real ales all food is cooked on the premises and the Chef’s Specials are regularly reviewed and new dishes and sauces tried out.

The staff were welcoming and the waiter knew his “wines by the glass” without having to consult a wine list. So we decided on a glass of Merlot for Suse and a Pinto Grigio for me. After a good look at both the regular menu and the “Specials” menu we each chose a main course. The Bailie is famous for its fresh haddock and chips, served with a well-dressed side salad, and Suse chose the Venison sausages on mash with a rich sauce, invented by the Chef. Suse said her dish was excellent and she is trying to get the recipe from the chef. (See below.)

My fish was enormous. You can choose either beer batter, with zillions of calories or, as I did the fish in fresh breadcrumbs. With no room for pudding we settled for excellent coffees.

The Manager, Angus, clearly enjoys his job and was in the middle of organising a short beer festival in the pub. Whilst we were there a large party of Germans arrived, presumably to sample the beer as well as the food. There are newspapers available if you want to eat there on your own.

Prices are reasonable. The fish and chips was £8.95 and the venison sausages an ever more reasonable £6.95. The wine was in the middle of price range and enjoyable. There was no pressure to vacate the table, even though we were there for some time catching up with each other’s news.

Altogether this was a good eating experience with well-prepared fresh food that was appetising and comforting at the same time.

Recipe for beer gravy

Start with a deep roasting tray with diced onion, carrot, celery and a few whole black peppercorns. Fry in a knob of butter and olive oil – don’t let it burn – then add your beer, sprigs of fresh rosemary and thyme, chopped garlic (optional) and dash of soya sauce, then add half a pint of fresh chicken or beef bouillion and half pint of cold water. Simmer for 20 mins then seive in to suitable pot and bring back to boil. Add cornflour, but not too much, finish with a knob of butter and salt to taste. Simmer for 5 mins.

If you’d like to know when new articles appear on Lothian Life, sign up here. If you’d prefer a monthly newsletter, sign up here. Articles on Lothian Life are free to read and we hope you enjoy them. However we do pay our writers and have other expenses too, so if you feel like making a contribution to keep things going we’d be very grateful. As my mother used to say, “Mony a mickle maks a muckle”.

About Christine Richard OBE FRSA

http://www.lothianlife.co.uk/wp-content/uploads/Christine.jpg Christine has over 25 years' experience in public life in Scotland in the fields of politics, education, public relations and charity work. For 12 years she served on the City of Edinburgh District Council and was her Group's leader for 4 years. She is a Fellow of the Royal Society of Arts. In 1992 she was made an OBE. Christine is a member of the Board of The Friends of the Royal Scottish Academy. She has just completed six years on the Board of The Edinburgh International Festival. Christine's business experience has covered the fields of theatre, economic development, science, coal mining, education and training. She has held a number of non-executive directorships in these disciplines. She is a trained and experienced personal relationships counsellor and a business and personal mentor. In 2005 Christine established Christine Richard Associates who undertake Event Management and Public Relations as well as company and individual profiling. She coordinated the 'Yes to Edinburgh' campaign on congestion charging in Edinburgh. ten years ago Christine co-founded West Lothian Women in Business, which is a network for women who are self-employed and also for women managers. Christine has now stepped down from the Chair of this thriving organisation. For 5 years Christine was a magistrate in the District Court. She was also a member of the Secretary of State's Advisory Committee on the appointment of Justices of the Peace. She has been an adviser to Government in various areas of policy, including health, local government and education. Christine is a trained and experienced radio and television broadcaster and writer as well as an entertaining and accomplished speaker. She has a wealth of topics on which she is invited to speak. These range from witty after lunch and after dinner speaking to the more serious topics of the economy, health, education, enterprise, the Powers of the Mind and Life/work balance. She writes reviews and articles for lifestyle magazine, Lothian Life. She took part as a contestant in an ITV gourmet TV show, Chef V Britain, challenging TV chef Gino D'Acampo to cook her signature dish, Posh Cottage Pie. Currently Christine is a member of the Goodison Group in Scotland and Scotland's Futures. Also she is involved in the group Changing the Chemistry of Scottish Boards. Her first novel, Whitewalls, a modern Scottish family saga has been published by New Generation Publishing and is available on all internet books siets and from libraries. She is writing a sequel Autumn at Whitewalls. Her leisure interests include her family, literature, music, theatre, food, wine and horse racing. She is a member of a racing syndicate, which has two horses in training.
This entry was posted in Restaurants and tagged , . Bookmark the permalink.

One Response to A Cosy Pub with good food

  1. Ron says:

    I agree that this is an excellent pub.

Leave a Reply

Your email address will not be published. Required fields are marked *