Built into the side of Arthurs Seat, with a thatched roof and rammed-earth walls, Fork to Fork looks like it’s been plucked from The Hobbit. Organic heirloom vegetables, sourced straight from the garden or local suppliers, play a starring role. Seasonal fare might include slow-cooked beetroots with walnuts and horesradish cream; chicken with a jumble of olives, pinenuts and currants; or a summery strawberry meringue.