BITES: In Edinburgh, ‘Local’ Sometimes Means ‘From Mother’s Garden’
Ask the chef Scott Smith what makes Fhior, his new modern Scottish Edinburgh restaurant, unusual, and his answer is: “The bread.” As Mr. Smith explained it, the bread — made with beremeal, which is flour from a centuries-old Scottish grain that’s mainly grown on the island of Orkney — encapsulates the cooking philosophy that drives…