Looking for a cosy new local to while away the evenings? We have just the one for you – recently refurbished and with a fabulous drinks menu to boot

The Bonnington, located at the bottom of Pilrig Street (just a short walk from the McDonald Road tram stop on Leith Walk) is not a new addition to the Edinburgh pub scene but has had a little facelift, with pops of colours and intimate high-backed booths. Perfect for date night.  

The space was acquired last year by hospitality pro Carlo Carozzi, who brings his expertise and passion to this new venture, drawing from his background in some of Edinburgh’s most iconic venues – including The Voodoo Rooms, Dragonfly (so you know the cocktails will be excellent!) and his multi-award winning street food venture, The Peruvian. 

Arriving at The Bonnington, the welcome was exceptionally warm and the manager was effusive when explaining the menu, which is always a great sign. We started off with a few cocktails; a Pisco Sour, the drink of Peru, made with purple chicha (fermented corn), which was a deliciously zesty start to a pub sesh. They also have long drinks mixed with Inca Kola, Peru’s version of Irn-Bru. Some very moreish fried corn was delivered to the table whilst we deliberated over the menu and supped our cocktails, which was a lovely touch.

The service was swift – impressive for the size of the space, which is split over two rooms. To start we went for some pickled mussels on sourdough and a little plate of homemade pork scratchings. We were recommended the Portobello bacon chop by our waiter, which did not disappoint! It was huge and served with lashings of mash and hispi cabbage. We also shared a few smaller plates – coronation fried cauliflower, which we could have kept on eating all day, and the most succulent crispy monkfish cheeks served with tartare sauce.  

The portions are generous, and the dishes we sampled were really well put together with tons of flavour – perfect for a Saturday night in the pub, sharing with friends or as a family meal. The menu aims to bring diners “dishes rooted in traditional Scottish and British cuisine, designed for sharing and bringing people together.” They’ve definitely accomplished this with their produce selection and welcoming ambience.  

The Bonnington Mac and Cheese Recipe

Serves: 4-6

Ingredients

• 50g plain flour
• 550ml water
• 250g Isle of Mull cheddar (cubed, sliced, or grated)
• 5g salt
• Pinch of cayenne pepper
• 500g pasta of your choice
• Method

1. Prepare the cheese sauce:
   • In a medium-sized pot, combine the flour, water, salt, and cayenne pepper.
   • Stir constantly as you bring the mixture to a boil, increasing the intensity of stirring as it thickens.
   • Once thickened, remove from the heat and immediately stir in the cheddar until the sauce is completely smooth.
   • Check for seasoning and adjust if necessary.
2. Cook the pasta:
   • Cook pasta according to the packet instructions, reducing the cooking time by two minutes to keep it slightly underdone.
3. Assemble the dish:
   • Combine the drained pasta with the cheese sauce, mixing thoroughly.
   • Transfer the mixture to an oven-safe dish.
4. Top and grill:
   • If you’re a purist, simply scatter more cheddar over the top for a straight cheese crust.
   • Alternatively, feel free to get creative with additional toppings like breadcrumbs or graham crackers, crispy bacon, spring onions or whatever you prefer.
   • Place the dish under a medium grill setting and keep a close eye on it, grilling until the top is golden brown. (Be cautious—cheese burns quickly!)

Notes:

• The cayenne lifts the flavour subtly without overpowering.
• Additional seasonings like mustard, nutmeg or black pepper can be added for extra depth.
• This recipe skips butter, so the sauce won’t split, and you can allocate your budget to quality cheese instead. If you’ve bought an unwaxed cheese, we recommend grating the rind in because that’s where a lot of the character of the cheese comes from.