With all this good weather and further warm temperatures forecast, you'll be pleased to hear that our ice-cream counter is fully stocked with Luca's luxury ice-cream. We have a great selection of delicious flavours and toppings to choose from! 

Pop in for an ice-cream treat in a pretty dish with all the trimmings, or why not enjoy a cone to take away! 

Available all spring and summer in Cafe Panola :) 

Tickets are now on sale for our 2017 charity fashion event, which will be taking place on Thursday 14th September 2017! 

***0131 440 0895 to book!***

As part of the evening's celebrations, we'll be extending the opening hours of the cafe, and our chef David and his team will be serving a special, freshly prepared evening menu. Plus, it's BYOB on the evening, so you and your friends can enjoy a couple of glasses over dinner too! 

Here's a sneak peak at the delicious food that will be available on the night:

Evening menu

Mains
Supreme of salmon with a prawn & dill cream sauce, served with baby boiled potatoes and roasted vegetables.

Breast of chicken wrapped in bacon & filled with haggis, served with a whisky cream sauce, potatoes and roasted vegetables

Wild mushroom stroganoff with pilau rice and roasted vegetables

Desserts
Cream filled profiteroles with a butterscotch sauce

Raspberry cranachan cheesecake with a berry coulis

Scottish cheese selection served with oatcakes and a home made apple chutney

 2 courses only £10.95. Booking required.
Please call 0131 440 0895 to book a table / purchase a ticket for the event

Full details of the event can be found here: https://www.pentlandplantsgardencentre.co.uk/blog/pentland-plants-charity-fashion-event-2017.html

We're always looking at new ways to offer our customers the very best at Cafe Panola, and this includes our coffee too! With expert help from Brodies of Edinburgh, we've revamped our flat whites, so they're now made using a double ristretto. Ristretto is a shorter shot of Coffee than espresso with the normal amount of coffee, but half the amount of water. It is more intense and has a sweeter flavour when made into a flat white! We've all tried and tested it here at Pentland Plants and it was unanimously given the thumbs up!! We're sure you'll love it as much as we do.

After many busy hours of hard work in the garden what better way to reward all your efforts than with a cup of tea and a freshly baked scone?

Tracy Philp, chef at Cafe Panola, shares her delicious coconut and cherry scone recipe - a firm favourite with many of our customers! 

Ingredients:

475g self-raising flour, plus extra for dusting

Pinch of salt

2 teaspoons baking powder

80g diced butter

100g glace cherries

100g desiccated coconut

30g caster sugar

2 eggs

200 ml milk

Method:

1. Pre-heat the oven to 220°C/425°F/Gas 7

2. Put the flour, salt and baking powder into a processor. Add the butter and process, and then add the cherries, coconut and sugar.

3. Beat the eggs together and pour in the milk (put a little aside for glazing the scones later). Add the egg/milk mixture a little bit at a time to the ingredients to create a soft dough.

4. Place onto a lightly floured surface and roll to a thickness of about 3cm. Use a 6cm cutter to cut out the dough.

5. Place the scones on a baking sheet and lightly brush with the extra beaten egg/milk mixture. Bake in the oven for about 12–15 minutes or until the scones are risen and golden.

Leave to cool on a wire rack. To serve, cut in half and spread with strawberry jam and top with whipped cream.

Here are this weekend's Cafe Panola specials!

Homemade pork and Stornaway black pudding burger, with fries and salad

Homemade Chickpea and coriander burger, with fries and salad