Danielle Ellis

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Danielle Ellis writes as Edinburgh Foody. The EdinburghFoody blog provides eclectic impression of all the great things about food and the wonderful people who create, cook, grow and produce it in Scotland and further afield. Always passionate about food, Danielle has had many foodie adventures chance to work as a whisky maker for a week at The Glenrothes, appearing on Britain's Best Dish and taking a vegetarian cookery course in India. Her biggest passion at the moment is breadmaking having recently taken a 5-day breadmaking class at the Bertinet Kitchen. .

Danielle Ellis

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FEdinburgh is the perfect place for a short break and if you're a food lover, you'll be in heaven. It's a compact city steeped in history. The old town has towering 7-and 8-story buildings full of narrow passageways and parts of the original city wall dating back hundreds of years. The new town (started in the 1770s) has many elegant Georgian buildings, some of which are converted into Hotels. You'll find green, open spaces at every turn.

There’s so much to see and do in Edinburgh. It's such an easy city to walk around, or you can simply hop on and off the bus; and there are frequent buses to reach anywhere you wish to go. It is so, so tempting to visit as much as you can. But inevitably, at some point, you'll run out of steam and want to unwind and refresh. What better way to do so than to sit and relax with afternoon tea? It's something we're very fond of here in Edinburgh: our home is blessed with a glorious selection of cafés tucked away throughout the city and beyond.

There are few places in the world that could beat the Highlands and Islands of Scotland for its natural beauty, places to visit and outdoor pursuits. With an extensive rail and ferry network and frequent flights to the region, the Highlands are easily accessible. It's great for those seeking the quiet life, but there's plenty to keep you occupied if you want a lively night out too. Scottish food and drink is renowned the world over from excellent beef, pork and lamb to fresh fish and seafood, fabulous soft fruit and of course malt whisky

 

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