Edinburgh diners have been gradually leaning toward flavours that offer warmth without heavy spice. This shift has made room for things like Yayas Grillhouse’s Hot Honey Collection, which adds a gentle sweetness and mild heat to familiar favourites. Instead of overwhelming spice blends, the Hot Honey range focuses on balance. The Chicken Tikka Kebab, for example, is built from marinated boneless chicken breast grilled carefully for an even, smoky finish, then wrapped in the thick, house-made pocketed pita that customers already rely on. The mild Hot Honey gives it a subtle lift without steering the dish away from its original character.

The same approach works well with the Lamb Doner Kebab. The lamb is cooked slowly on the rotisserie until tender, sliced deliberately thin and tucked into fresh salad and warm pita. The Hot Honey adds a gentle contrast without drowning out the lamb’s natural flavour. It’s the kind of addition that fits Edinburgh’s changing preferences: comforting, balanced and easy to enjoy.