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Fare going: a feast for all the senses

  //food-wine.news-articles.net/content/2025/09/29/fare-going-a-feast-for-all-the-senses.html
  Published in Food and Wine on Monday, September 29th 2025 at 11:46 GMT by The Scotsman
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Fare – a Feast for All the Senses

When the headline “Fare – going a feast for all the senses” first appeared in the Scotsman’s travel section, I had no idea what to expect. The article, which can be found at https://www.scotsman.com/travel/fare-going-a-feast-for-all-the-senses-5338530, is a full‑length exploration of a recent pop‑up restaurant that has taken the culinary scene in Edinburgh by storm. The piece is a blend of food journalism, cultural reportage and a guide for the discerning traveller, so it’s worth summarising the key points in a single, easy‑to‑read article.

The Concept

“Fare” is not a traditional restaurant – it is an itinerant dining concept that appeared on a derelict warehouse on the old Edinburgh docks last spring. The project was spearheaded by chef‑owner Mark Ross, who has previously earned acclaim for his work at the Michelin‑starred “The Willow” in Glasgow. Ross’s idea was simple: create a multi‑sensory tasting menu that celebrates the seasonal produce of the Scottish Highlands while engaging the diner’s visual, olfactory, auditory and tactile senses in equal measure.

The article explains that the space was transformed into a “sensory laboratory” with a minimalist décor that allows food to take centre stage. Soft, warm lighting and a low‑key soundscape featuring live fiddle music create an atmosphere that feels both intimate and expansive. The dining area itself consists of a series of modular tables that can be rearranged, giving diners a sense of freedom and movement that mirrors the changing menu.

The Menu

At the heart of “Fare” is the tasting menu, which runs for five courses plus a digestif. Each course is a carefully curated narrative that tells the story of a particular ingredient or region. The Scotsman article cites the first course – a smoked sea‑cress mousse served with a flash‑baked oat crumb – as a “textural revelation,” and notes that the second course features a “locally sourced lamb loin, finished with a citrus‑infused sauce that tingles the palate.” The third course, a slow‑cooked venison shank with a rosemary‑infused jus, is described as “a deep, earthy crescendo that anchors the meal.”

Ross explains in the article that the menu changes each week to reflect the freshest produce. The fifth course is always a dessert, and the restaurant’s signature dessert is a “dark chocolate tart with a sea‑salt caramel drizzle and a smoked sea‑weed ice cream.” Each dish is paired with a custom‑blended whisky or single‑malt gin, a pairing that Ross says “takes the experience from dining to tasting.”

The Sensory Experience

The article spends a good deal of time elaborating on how “Fare” engages the five senses:

The writers note that Ross’s team specifically trains waiters to narrate each dish’s origin and the sensory intent behind it, making diners feel like they are part of a living story rather than just a meal.

Service and Pricing

The Scotsman article makes it clear that “Fare” is not a casual affair. Reservations are required and must be made at least a week in advance – the link to the booking system (https://www.farerestaurant.com/reservations) is included in the article for convenience. The cost of the tasting menu is £72 per person, a figure that the article places in context by comparing it to other high‑end Edinburgh establishments.

Ross defends the price point by pointing out the meticulous sourcing of ingredients, the bespoke whisky pairings, and the unique experiential aspect. The article quotes a reviewer who says, “the price is justified by the depth of the experience; it’s not just food, it’s a sensory pilgrimage.”

Location and Logistics

“Fare” is located at 12‑14 Shore Street, close to the historic Royal Mile. The article provides practical advice on how to get there by foot, tram, or bus, and it even includes a link to the official Edinburgh Travel Guide (https://www.edinburgh.gov.uk/visit-edinburgh) for further exploration of the city’s culinary offerings. The restaurant’s temporary nature is highlighted: the pop‑up will run for three months before Ross moves on to his next culinary experiment.

Additional Resources

The article links to several external sources for readers who want to dive deeper. A link to Ross’s background (https://www.markrosschef.com) gives insight into his previous Michelin‑starred work. Another link to the “Edinburgh Food & Drink” website (https://www.edinburghfood.co.uk) provides a broader context of the city’s evolving food scene. The article even links to a local supplier of Highland produce (https://www.highlandfarmers.co.uk) to demonstrate the provenance of ingredients used.

Bottom Line

In all, the Scotsman piece is an engaging, thorough, and practical guide to a dining experience that is as much about story and sense as it is about flavour. Whether you’re a seasoned foodie, a travel writer, or simply a curious wanderer, “Fare” offers an adventure that will leave you speaking of the “smoked sea‑cress mousse” and the “citrus‑infused lamb” for weeks afterward.

For anyone planning a trip to Edinburgh who wants to do more than just walk the cobbles, I’d recommend making a reservation for “Fare” – a feast that truly celebrates all five senses.