So good morning from Inverness, Scotland.
We're going to introduce you to our friend Rob - a fellow Canuck.
Hello everybody.
Yeah, and if you remember from our previous videos Rob and I did a little collaboration
in Ottawa so it is awesome to see Rob again.
He's our good buddy.
Almost a year ago.
So we're in Scotland together we're heading to Edinburgh and we're going to be exploring
for the next three days mostly food and drink.
We're going to be eating and drinking so it should be fun.
Let's do this.
Really fun.
We have arrived.
Welcome to Edinburgh.
We are just going to go walk to our hotel, drop off our bags and we're feeling pretty
hungry so first up food.
Food!
So we have just made it to the Timberyard.
This is where we're going to be having lunch today.
And it is a pretty cool spot.
It actually has a bit of a hipster feel and apparently it is all sustainable local food
so it should be good.
So we are doing a four course pairing and this is beetroot and mackerel.
It looks fancy.
There we go.
Now my fish is all pink.
Magic!
So how is that?
Mmmmm.
That is really good.
The skin is all crispy.
These are the scallops.
This is the next course.
These are the scallops.
I'm really excited about this one.
Magic.
Oh it is delicious.
So good.
So tender.
So tender, melts in the mouth.
Okay, so this is the third course and you boys ordered.
We got different things.
I got the lamb.
Lamb.
What did you get Rob?
First off that looks really good.
This is the sea trout.
Do you have food envy?
A little bit but we'll find out soon.
Okay, let's try them.
Alright, so.
Oh, it is nice and rare.
It looks really good.
Just swish is around in the sauce.
Oh man, that is amazing.
That is even more tender than the scallops.
Hahaha.
It is nice and moist.
Mmmm.
Moist fish?
Hahaha.
It is nice but I'm still kind of looking over at the lamb.
Maybe Sam will share.
I'm not sharing.
Are you kidding me.
Okay bellies full.
We've just finished lunch so now it is time for booze.
What are we having?
We're having booze.
What kind of booze?
Gin.
Gin!
Nothing but gin.
Gin, gin, gin.
And tomorrow is whisky, right?
That is right but now it is the Edinburgh Gin Distillery.
Woo hoo!
Let's do it.
Traffic in Edinburgh is scary.
We are looking the wrong way but check out the views.
We've got Edinburgh Castle right in front of us.
So we are starting the experience with a Gin and Tonic.
Yeah, starting off with a bit of a milder form here.
Yeah.
Not doing straight gin quite yet.
So the cool thing is it has an orange peel in it so it should give it a bit of zest.
What is that one at 59?
57.2. 57.
What was it called again?
Military grade.
Navy strength.
Military grade.
Hahaha.
Military grade.
Yeah, that is potent.
I can see how it would be popular in the military.
Yeah.
It doesn't smell great so I hope it tastes a little better.
Which one are you trying?
Rhubarb and Ginger right?
That's it.
Yeah.
Mmmmm.
It is time to say farewell.
Fairly well.
Bye Gin Den.
We miss you.
We love you long time.
So that was a lot of fun.
I think we're going to try stumbling back to the hotel.
Maybe have a nap and then it will be dinnertime.
Exactly.
Yeah, that is the grand plan.
And because an afternoon of food and gin was not enough it is now dinnertime and we are
at 212121.
No.
21212 and this is a Michelin Star restaurant here in Edinburgh.
It should be tasty.
Alright so they're going to let us pop into the kitchen and see all of the action.
So that was a very food and drink intensive day.
I think we both feel like we're about to burst.
Yeah but in a good way.
We had some wonderful food and great drinks so very satisfied that is for sure.
Yeah, so we're going to be daily vlogging our whole visit to Edinburgh and tomorrow
we're actually doing a food walking tour.
So a little bit of exercise in between the meals.
It should be good.
Yeah, sounds good so we'll see you tomorrow then.
Yep.
Bye.
Ciao.