Avoid the deep-fried Mars bars, says Sue Lawrence.

Avoid the deep-fried Mars bars, says Sue Lawrence. Photo: Rob McDougall

SUE LAWRENCE Edinburgh, Scotland

Food writer and cook Sue Lawrence has had a long media career since winning British Masterchef in 1991. Her 14th book, Scottish Baking, will be published in August.

WHERE'S THE BEST TABLE IN EDINBURGH?

Ondine, a hip fish restaurant run by Roy Brett, Rick Stein's former right hand man. I adore the cullen skink, brown shrimp risotto, and probably the UK's best treacle tart.

See ondinerestaurant.co.uk.

THE LOCAL FOOD DISCOVERY OF THE YEAR?

Pomegranates, which has delicious mezze but also Edinburgh's only dedicated shisha pipe area. The non-tobacco shisha comes in raspberry, rose, mint.

See pomegranatesrestaurant.com.

WHAT IS EDINBURGH'S BEST-KEPT FOOD SECRET?

Porto & Fi, overlooking the Firth of Forth, which serves terrific soups, fish pie and quiches. But it's the breakfasts I adore: Stornoway black pudding in a roll or proper porridge with heather honey.

See portofi.com.

WHERE DO YOU GO FOR A BIG NIGHT OUT?

The family-run Timberyard with dishes such as roe deer with smoked beetroot and pickled chanterelles.

See timberyard.co.

FAVOURITE INDULGENCE?

Foodie mecca Valvona & Crolla, packed with prosciuttos and salamis (hanging from the ceiling), five-year-old parmigiano, and the UK's largest Italian wine selection.

See valvonacrolla.co.uk.

WHAT'S HOT IN THE CITY?

The Scran and Scallie, the latest venture of Michelin-starred Tom Kitchin. It's a cosy and snug gastro pub, serving old-fashioned dishes such as Sheeps Heid Scotch broth.

See scranandscallie.com.

WHAT SHOULD A VISITOR AVOID, FOOD-WISE?

Deep-fried mars bars. It is not - and has never been - funny.

BEST TIME TO VISIT?

May, June and September (though in Scotland it has been known to snow in early summer!).