We paid a return visit to The Sheep Heid Inn a couple of weeks back on a Monday evening (Monday night is the new Saturday night for us seeing as Mini Burger spends the night at his Grandmas!). Somehow it’s been almost three years since we last visited, where we enjoyed a delicious Sunday roast.
Refurbishment of Edinburgh’s Oldest Pub
The Sheep Hied Inn, considered to be the oldest pub in Edinburgh, has recently undergone a refurbishment and launched a new seasonal menu. For those that haven’t been The Sheep Heid is also famous for it’s skittle alley. Which Johnnie Walker whisky have upgraded as part of the pub’s refurbishment, complete with it’s own bar, as well as improved lanes and skittles.
The refurbishment has been very tastefully done in keeping with the traditional style of the building. Perfect surroundings for a quiet meal or to relax and enjoy a few beverages from the bar.
A Substantial Seasonal Menu
We ordered some wine and got to work perusing the new seasonal menu. Which is a rather large menu with plenty of options, almost too many. Although I suppose as far as problems go that’s a pretty good one to have!
There were so many dishes I considered but finally settled on the Smoked Salmon and King Prawn Pot topped with Devon crab crème fraîche, served with ciabatta for starter and the Roasted Rack of Lamb served with aubergine, roasted sweet peppers, potato dauphinoise and red wine jus for main.
The Smoked Salmon and King Prawn Pot was right up my street, really tasty but not too heavy for a starter. The crisp ciabatta was a perfect accompaniment.
I also very much enjoyed my main course. The lamb was cooked very well and pink in the middle, the dauphinoise were lovely and the red wine jus was nice and light. The aubergine was something I wouldn’t have thought to put with the lamb and to be honest I’m not sure it added much and wouldn’t have missed it.
Mrs Edinburger went for Mushrooms served on sourdough for starters and the Roasted Pork Belly with potato dauphinoise, butternut squash purée, green beans, toasted almonds.
The mushrooms were were very tasty, smothered in creamy mushroom sauce and the sourdough was thick and lightly toasted.
The pork belly was well cooked and succulent and worked well with the butternut squash purée and toasted almonds. The only complaint was a distinct lack of crackling. However overall it was a tasty dish.
Somehow we still had room for dessert. Mrs E went for the ever reliable Sticky Toffee Pudding with bourbon vanilla ice cream and I opted, after much deliberation, for the Melting Chocolate and Peanut Bomb filled with sticky toffee pudding and peanut butter cream. Served with Bourbon vanilla ice cream & hot salted caramel sauce.
The sticky toffee pudding was very good. Huge portion with light sponge soaked in toffee sauce. Very moreish, so it’s lucky there was plenty of it!
The Mysterious Case of the Non-Melting Melting Chocolate Bomb
The melting chocolate and peanut bomb was presented in impressive fashion with the hot salted caramel sauce poured onto the chocolate bomb once the plate was on the table. The idea being that the hot sauce starts to melt the chocolate bomb to reveal the mini sticky toffee pudding tucked away inside. Unfortunately for whatever reason (maybe the sauce just wasn’t quite hot enough or the outer shell of the chocolate bomb a little too solid) the bomb didn’t quite melt. Resulting in a bit of an effort actually getting the chocolate sphere to break up. That being said the dessert was still delicious and a chocolate lovers dream. I’m sure most of them go to plan we were just unlucky.
We finished off with an espresso then it was time to roll out the door and home to sleep off all that eating. We very much enjoyed our evening at The Sheep Heid Inn and despite a couple of small hiccups we would certainly consider a return visit to try a few more options on the menu. It’s a nice relaxing setting for a meal and would be ideal for larger groups given the wealth of choice on the menu. They also offer a full Vegan menu.
Disclaimer: We were invited along for a complimentary meal in exchange for giving our opinion on our experience. However, as always, all our views are our own.
The Sheep Heid Inn | 43-45 The Causeway, Edinburgh,
EH15 3QA | T: 0131 661 7974 | E:enquiry@thesheepheidedinburgh.co.uk
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