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A friend recommended I check out Makars Mash Bar while I’m still in Edinburgh. I didn’t quite know what to expect — except to note that the mash is definitely the star of the show.

I ordered iced coffee, they had none, and I didn’t want to perform my coffee + ice cube show here. They gave me a cup of regular coffee.

I love how the drinks menu is divided into “delightful alcohol drinkies” and “Grow up alcohol-free drinks,” with many alcohol-free options that didn’t look like an after thought. I tried the Cloudy Lemonade. It’s decent. What I liked is the menu notes, which promises “naturally sweetened with fruit juice with no added sugar.”

For the mains, I asked the waiter what she likes, and she picked the beef shoulder with gravy, with the mild smoked applewood cheese mash. The beef shoulder was braised til very tender — it fell apart on its own. The star of the show was definitely the mashed potatoes. They’re infused with rich creamy cheese with a kick of smoke.

If I have my way, I do prefer my mash to have some small uneven chunks and some skin, but that’s something that no one serves so this is not really a complaint. Compared the regular mash served in other places, I like it a lot.

I finished the meal with a lovely sticky toffee pudding served with vanilla ice cream and with butterscotch Sauce.

Full order

1. Crown of slow cooked beef shoulder with a rich horseradish infused gravy. Braised until tender, this prime Aberdeen Angus certified Scotch Beef breaks apart effortlessly. The rich dark gravy is infused with horseradish for that warming satisfying glow. 21 GBP.
2. Mild smoked applewood cheese mash. Traditional farmhouse pale cheese, with a delicate smoky flavor and a lovely smooth texture. Mild in taste.
3. Sticky toffee pudding with butterscotch sauce. A traditional Scottish steamed dessert consisting of dates, combined with a sticky sponge which is covered in butter-scotch sauce. served with vanilla ice cream. It’s a true Scottish classic and may contain traces of nut. 7 GBP.
4. Coffee. 2 GBP.
5. Cloudy Lemonade. Refreshing, crisp & zesty & is best with our Chicken or Beef mains. 3.5 GBP.

36 GBP.

Makars Mash Bar
9-12 Bank St, Edinburgh EH1 2LN
Google / 4.8 (6,109)·££

makarsmash.com
IG: @makarsmashbar

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Canon EOS R8
Canon RF 24-105mm f/4L IS USM

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Crown of slow cooked beef shoulder with a rich horseradish infused gravy / Makars Mash Bar, Edinburgh / SML.20240807.R8.08170

Sticky toffee pudding with butterscotch sauce / Makars Mash Bar, Edinburgh / SML.20240807.R8.08178

A friend recommended I check out Makars Mash Bar while I’m still in Edinburgh. I didn’t quite know what to expect — except to note that the mash is definitely the star of the show.

I ordered iced coffee, they had none, and I didn’t want to perform my coffee + ice cube show here. They gave me a cup of regular coffee.

I love how the drinks menu is divided into “delightful alcohol drinkies” and “Grow up alcohol-free drinks,” with many alcohol-free options that didn’t look like an after thought. I tried the Cloudy Lemonade. It’s decent. What I liked is the menu notes, which promises “naturally sweetened with fruit juice with no added sugar.”

For the mains, I asked the waiter what she likes, and she picked the beef shoulder with gravy, with the mild smoked applewood cheese mash. The beef shoulder was braised til very tender — it fell apart on its own. The star of the show was definitely the mashed potatoes. They’re infused with rich creamy cheese with a kick of smoke.

If I have my way, I do prefer my mash to have some small uneven chunks and some skin, but that’s something that no one serves so this is not really a complaint. Compared the regular mash served in other places, I like it a lot.

I finished the meal with a lovely sticky toffee pudding served with vanilla ice cream and with butterscotch Sauce.

Full order

1. Crown of slow cooked beef shoulder with a rich horseradish infused gravy. Braised until tender, this prime Aberdeen Angus certified Scotch Beef breaks apart effortlessly. The rich dark gravy is infused with horseradish for that warming satisfying glow. 21 GBP.
2. Mild smoked applewood cheese mash. Traditional farmhouse pale cheese, with a delicate smoky flavor and a lovely smooth texture. Mild in taste.
3. Sticky toffee pudding with butterscotch sauce. A traditional Scottish steamed dessert consisting of dates, combined with a sticky sponge which is covered in butter-scotch sauce. served with vanilla ice cream. It’s a true Scottish classic and may contain traces of nut. 7 GBP.
4. Coffee. 2 GBP.
5. Cloudy Lemonade. Refreshing, crisp & zesty & is best with our Chicken or Beef mains. 3.5 GBP.

36 GBP.

Makars Mash Bar
9-12 Bank St, Edinburgh EH1 2LN
Google / 4.8 (6,109)·££

makarsmash.com
IG: @makarsmashbar

---

Canon EOS R8
Canon RF 24-105mm f/4L IS USM

---

Crown of slow cooked beef shoulder with a rich horseradish infused gravy / Makars Mash Bar, Edinburgh / SML.20240807.R8.08170

Sticky toffee pudding with butterscotch sauce / Makars Mash Bar, Edinburgh / SML.20240807.R8.08178

You should be able to see through the pancakes — that’s the perfect thickness

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.

This is what I eat every morning as well as late at night when I need a snack — Greek yogurt, with granola for texture, and dried fruits for natural sugar.

Chobani is my favorite Greek Yogurt brand. I learned about it many years ago ~2006 when I lived in New York. At the time, I was experimenting with frozen yogurt as a healthier alternative to ice cream.

Making homemade ice cream is something that I have been doing since 1995. It is something that I made a lot of. I love making ice cream because most of it is about making the perfect vanilla base and then throwing whatever you want into it to make it special.

The perfect vanilla ice cream I make requires 12 egg yolks per quart. It’s not for the faint of heart. You’d be full with just two spoonful.

To make frozen yogurt, you need yogurt. If you use regular yogurt, you need to first strain them with cheese cloth, which takes a long time. That’s why I usually just buy greek yogurt to speed up the process.

But then I realized that it’s a fantastic product on its own, especially when mixed with granola and fruits. I used to buy all of these things separately, but when I discovered Kellogg’s having this dried fruits and granola mix, I started buy that instead.

Quick and simple. That’s how all food should be.