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Pizza restaurant, Fired Dough, on Lothian Road is introducing its first lunch menu, on 20 January.
The 40-seater restaurant opened four months ago, serving up a menu of classic, hand-made, wood-fired pizzas, using Neapolitan-style dough, which has been left to prove for up to 48 hours.
As well as antipasti and pizzas, Fired Dough now also offers panuozzi – sandwiches of pizza bread, folded over, with fillings such as prosciutto, burrata and rocket; pulled chicken, fior de latte mozzarella and sun-dried tomatoes; or roasted vegetables with tomato pesto, rocket salad and fior di latte mozzarella.
Owner and head chef Vinu Murugan is hoping to appeal to the busy office scene nearby, as well as to the passing tourist trade. He said: “I’m really pleased to be able to expand our culinary offerings.
“We took our time to design what we think will be a great lunchtime menu and I’m sure our customers are going to love it.”
The restaurant is open from noon till 10pm, seven days a week and also offers takeaways from noon-5pm.

Image: Fired Dough