We have got a treat in store for you this pancake day. Or should we say week, we don’t think one day is enough.
Order in a box of pancakes to be delivered to your office or event (Edinburgh only). We have 2 types:
Fluffy Pancakes with Bacon + Maple Syrup
Chocolate Chip Pancakes with Caramelised Bananas + Maple Syrup (vegan)
Available to order now for delivery between 12th & 18th February.
Looking to treat your team to some Burns’ Day lunch? Our Burn's’ Picnic is the perfect celebration in a box.
They each contain:
Sourdough baguette with Isle of Mull Cheddar + Sour Plum Chutney
Haggis leek + rosemary sausage rolls
Barley, kale + hazelnut salad
Salted rosemary shortbread
We also have a vegan version so no-one has to miss out.
If you are looking for some snacks instead or having a more formal evening drinks reception our Scottish themed canapés are just the thing. Made from the best seasonal and locally grown ingredients.
Available to order now for deliveries until 31st January.
Some of us can’t physically be with our mum this year so what better way to show your appreciation than sending her one of our beautiful brunch boxes with a posy of flowers from Tupelo Tree on Mother’s Day.
Each box serves 2, so enough for your mum to share or last a few days if she’s not so keen.
Tupelo Tree are a Scottish inspired, sustainable florists and artists. Their work is inspired by nature and art. They only buy from local growers and use seasonal flowers instead of importing.
Each box includes // 250g bag of Santu coffee, pan au raisin, almond croissant, rhubarb compote with Greek yoghurt and pistachio + rose granola, charred corn + Devon ancho chilli cornbread muffins, Heatherfield smoked salmon, seasonal fruit, cold pressed orange, turmeric + ginger juice, flowers from Tupelo Tree.
Vegetarian + vegan options available
Available for delivery or collection:
Saturday 13th March & Sunday 14th March
Like most celebrations lately, Valentine’s Day will be looking a little different this year. We may not have the option of going out to eat but that doesn’t mean you can’t make it special.
We have created a special Valentine’s Brunch Box to enjoy at home. Have it delivered straight to your door on Valentine’s morning and enjoy at a leisurely pace. Dust off the candles and break out the fizz (our freshly squeezed blood orange and thyme juice makes a prefect mimosa!).
Of course some of you may have to share this with school-age children but there’s plenty to go round. At least you won’t have to worry about finding a babysitter!
With everyone teaching their kids from home it’s always a good idea to have an
emergency stash of cookies to hand. We always have a batch of these in our freezer
to whip out when the going gets tough. These cookies are loved by adults and
children, we all know we need them more than the kids! And what’s more, if
you involve them in the baking process it doubles up as a maths lesson. Job done, you
deserve another cookie!
Makes 12 large cookies
Ingredients
135g unsalted butter
1/2 tsp vanilla extract
75g caster sugar
75g soft light brown sugar
1 large egg
180g plain flour
1/4 tsp cardamom
1/2 tsp bicarbonate of soda
150g white chocolate chips, or chopped into small pieces
75g chopped dried apricots
Pinch of sea salt
Method
Heat the butter gently in a pan until melted. Add to a large bowl with both types of
sugar, vanilla, and beat by hand or using a free-standing mixer until smooth. Break in
the egg and mix again until smooth and the egg is fully incorporated
.
In a separate bowl sift together flour, cardamom and bicarbonate of soda. Add to the
butter mixture a couple of spoonfuls at a time, mixing in-between
.
Add the white chocolate and dried apricots and mix well
.
Roll into a log approx 6cm in diameter. Wrap in greaseproof paper or place in an
airtight tub and chill in the fridge for a couple of hours
.
Once chilled slice into 12 rounds, add to a lined baking tray, making sure to leave
plenty of room for each cookie to expand. I like to sprinkle mine with a little sea salt
but feel free to miss this out
.
Bake for for 10-12 minutes at 180c until beginning to brown
.
Alternatively the cookies will keep for in the fridge for 3-4 days and can be frozen for
up to 1 month so you can have home baked cookies on hand whenever you need it
.
You can also try different flavour combinations by replacing the white chocolate and
apricots with your favourite flavours
.
We are delighted to be taking part in the Eat Out to Help Out government scheme. Throughout the month of August you can enjoy 50% off (up to £10 per person) in our West End and Edinburgh Sculpture Workshop cafes. The offer is not valid for takeaway but does include sitting in our outdoor spaces.
We can’t wait to see you!
MILK delivers
Edinburgh Food Delivery Service
MILK Edinburgh providing a food delivery service. Dishes for lunch, dinner, snacks, treats, drinks and fresh grocery items including veg boxes, sourdough bread, plant milk and eggs.
Read MoreAt MILK this Christmas you can choose to have your Christmas event at our Edinburgh Sculpture Workshop cafe or if you are having an event at your office or home we can come and cook for you and your guests or deliver drop off straight to your door, ready to serve.
3 COURSE DINNER WITH EXCLUSIVE USE AT THE ICONIC EDINBURGH SCULPTURE WORKSHOP
Our lovely light filled cafe becomes a cosy den in the evenings, with candles, natural decor and snug blankets. It is the perfect spot for a lovely festive gathering, whether it be with work colleagues, friends or family. We can give you exclusive use for your group from 15 to 40 people.
Our menu is inspired by the winter season. It isn’t your traditional Christmas dinner but more of a celebration of produce. And as always on our menus we have a good selection of vegan and gluten free dishes. So if you and your group are real foodies and want to avoid mass produced, overcooked turkey this might be the one for you.
Our wine list is curated by L’art du vin. Each wine is carefully chosen to suit our style of food. All of our wines are organic and we carry a good selection of vegan ones too. Why not treat your guests to a welcome glass of our La jara prosecco or a bespoke cocktail. We love making cocktails that include seasonal ingredients and locally produced, small batch spirits.
If you would like to enquire or make a booking get in touch by filling out this form or give us a call o 0131 551 5775. If you book before the end of October you will receive a 10% discount (discount does not apply to drinks)
MENU
THREE COURSE DINNER MENU £25.00 PER PERSON*
TO START:
Smoked trout, beet remoulade, stout bread
or
Roast cauliflower, buckwheat, thyme, truffle oil (vg) (gf)
MAIN:
Slow roast duck, honey, saffron, prunes, preserved lemon
or
Spelt risotto, roasted lemon, crispy black kale, toasted hazelnuts (vg)
TO FINISH:
Quince and vanilla creme brûlée (gf)
or
Dark chocolate tart with pistachios and agave soaked persimmon (vg)
*Minimum booking for dinner is 15. If your group is less then please get in touch to discuss options. A non-refundable £10 deposit per person required at the time of booking. 10% service charge.
CHRISTMAS CATERING
If you are looking to host your Christmas event at home, office or event space we can come with our team and cook for your guests onsite. We can also provide you with drop off food, presented beautifully in our compostable packaging and ready to serve.
From a fully catered formal dinner to grazing stations to cake tables we can turn your Christmas bash into just about anything you wish. How about a box of house baked mince pies or our coveted ginger cake delivered to your office for a special festive treat. Get in touch with our catering team to find out how we can help you throw a Christmas party that everyone will remember for years to come. Drop us an email at catering@cafemilk.co.uk or take a look through our catering brochure here.
We were approached by Alliance Wine to create a street food style event inside Edinburgh’s Fruitmarket Gallery to run alongside their yearly wine fair. This year was extra special as they are celebrating 35 years in the wine business!
300-400 guests arrived throughout the day and they feasted on emapandas and our signature paella.
When we moved into our new house just under three years ago we inherited an overgrown tangle of weeds that only remotely resembled a garden. However we were delighted to finally have our own little space where we could get stuck in and relish trying to make it grow and flourish.
In the beginning we did a lot of ripping out of weeds and removing a lot of the neglected plants that had been left to become a labyrinth of fruitless vegetation. We were close to pulling out a particularly thorny bush when our passing neighbour's mother commented that we had a quince tree growing in our garden. The loppers were quickly put back in the shed.
This year we finally yielded enough fruit to gain a relatively bountiful harvest. There was only one recipe I had in mind and that was to make quince paste (membrillo). My favourite thing to eat with cheese, we also serve it in the cafe on toasted germagrain with chorizo and Comté cheese, it's so good.
RECIPE
Makes 12 140ml jars
INGREDIENTS
1kg quince
Approximately 750g granulated sugar
METHOD
Wash and roughly chop the quince. Do not peel or deseed, these contain natural pectin which will help the paste to set.
Add to a large pot and only just cover with water. Bring to the boil and then simmer until the quinces are soft and start to break up.
Leave to cool for a couple of hours and then pass through a fine sieve. Weigh the pulp and whatever the weight add the same of sugar.
Add back onto the stove on a low heat. Stir until the sugar has dissolved. Continue to cook on a low heat for 1-2 hours, stirring occasionally. The paste will eventually become a deep red colour and thicken. Once you can scrape the bottom of the pan and it stays clear for a couple of seconds before coming back together you know it is ready.
You could further cook this in the oven so that the paste is able to be sliced but I like to put mine into little sterilised jars because it is less fuss, spreads easier on my cracker and will keep for up to a year in the cupboard.
Let us take the hassle out of your festive celebrations this year. From full venue hire and bespoke catering packages to our speciality baking and delivery service, we've got you covered.
Why not enjoy use of our cafe spaces in the iconic Fruitmarket Gallery or the architecturally stunning Edinburgh Sculpture Workshop for your office party, family gathering, or friendly get together. We have put together a three course menu inspired by the festive season, using the best local and seasonal produce we can find with not a turkey in sight.
CHRISTMAS DINNER MENU [£25 per person]
TO START
Jerusalem artichoke veloute, hazelnuts, cumin, sour dough
or
Rabbit and pickled walnut terrine, spiced pear chutney, sour dough
MAIN
Confit duck, pomegranate soy glaze, agave roast parsnip & carrot, sesame, shredded brussels sprouts with chilli
or
Winter squash, puy lentil and hazelnut roast, agave roast parsnip & carrot, sesame, shredded brussels sprouts with chilli
TO FINISH
Chocolate cardamom pot, ginger snaps
or
Blood orange, polenta and rosemary cake
We can put together delicious sandwich platters, canapés, whole cakes and mince pies and can deliver them straight to your door to make sure your home or office celebration is memorable and stress free. Get in touch to see what package we can put together for you.
On Saturday we had our second instalment of our Summer Gathering Dinners at Jupiter Artland.
We sat down to a five course menu focusing on the best seasonal produce and many ingredients foraged or grown on the Jupiter Artland Estate. See the full menu below.
Book tickets for our next dinner here.
MENU
Eden Mill Gin, orange, wild thyme cocktail
~
Cured sea trout, nasturtium, cucumber, horseradish snow
~
Watermelon and tomato gazpacho, paprika salt
~
Wood pigeon, apricot puree, wild chanterelles, sea aster, malted barley, hispi cabbage
~
Elderflower meringue, gooseberries, creme fraiche ice-cream, gooseberry & elderflower jelly
~
Rye and sesame crisp bread, peppered crowdie, connage clava brie, strathdon blue, pear
