Edinburgh Food Studio Dinners
Mar
23
Mar 25

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Close to Nature
Mar
30
Apr 1

Close to Nature

Ian Doyle and and John Demetrios of two Michelin starred restaurant Oaxen Krog in Stockholm, Sweden. Previously of Noma (CPH, DK), and Vue de Monde (MEL, OZ) respectively, the pair have worked in 7 countries, and each spent the last 10 years honing their craft.

Edinburgh Food Studio Dinners
Apr
6
Apr 8

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Apr
20
Apr 22

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Quack Attack
Apr
27
Apr 29

Quack Attack

Some of the best meals of my life have been at Guillemette's house, so come an experience Bartouil hospitality for yourself. An appropriately decedent French wine pairing will be served. 

Edinburgh Food Studio Dinners
May
4
May 6

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Aegean Voyage
May
11
May 13

Aegean Voyage

Kemal Delmirasal runs the informal seafood restaurant Barbun and an avant guarde, 20 course tasting menu restaurant - Alancha, where he houses his state of the art R&D lab, pushing Anatolian cuisine to new heights. Join him here at EFS.

Pomo d' Oro
May
25
May 27

Pomo d' Oro

Bros' restaurant in Lecce, Puglia is taking Italy by storm. The restaurant is run by the emerging superstar chefs brothers, Floriano and Giovanni. Isabella Poti joins them as sous and pastry chef.

Edinburgh Food Studio Dinners
Jun
1
Jun 3

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Jun
8
Jun 10

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Brooklyn Amici
Jun
15
Jun 17

Brooklyn Amici

7 course dinner with rare and unreleased Brooklyn Brewery beers. Don't expect convention. Andrew Gerson (BB) and Ben Reade (EFS) will break convention, build conviviality and provide an interactive menu that allows the beer, and the company to sing

Edinburgh Food Studio Dinners
Jun
22
Jun 24

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Jun
29
Jul 1

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Jul
6
Jul 8

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Jul
13
Jul 15

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Jul
20
Jul 22

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Jul
27
Jul 29

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Aug
3
Aug 5

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Aug
10
Aug 12

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Aug
17
Aug 19

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Aug
24
Aug 26

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Aug
31
Sep 2

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Sep
7
Sep 9

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co


Edinburgh Food Studio Dinners
Mar
16
Mar 18

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

SpontanScran
Mar
9
Mar 11

SpontanScran

This is a unique collaboration to explore the world of spontaneously fermented sour beers. On 9, 10 & 11 March we are joined by beer connoisseur Joe Dick and chef Craig Grozier for a dinner series featuring a drinks pairing of wild fermented beers. 

Salento Challenge
Mar
3
Mar 4

Salento Challenge

Valentina is widely recognized as one of the emergent young chefs of the Italian restaurant scene, and unlike many of her fellow compatriots, she is open to foreign cuisines, embracing new flavours and ingredients.

Meet Eat Drink Think
Feb
23
Feb 25

Meet Eat Drink Think

A themed dining event to celebrate the contribution that Europe and Europeans have made to Scottish culture and cuisine, jointly hosted by the University of Edinburgh's Centre for Open Learning and Edinburgh Food Studio.

StrippedBack
Feb
16
Feb 18

StrippedBack

Ben is 29 years old and lives in London, UK. Ben has trained at some of the world’s finest Michelin starred restaurants including 28 + Restaurang in Gothenburg, Per Se, Restaurant Gordon Ramsay, the Ledbury, Bagatelle, The Fat Duck, Le Manoir, Vue de Monde & L’enclume. 

Modern Malaysia
Feb
9
Feb 11

Modern Malaysia

Darren Teoh, one of the leading lights of Malaysian cuisine, joins us at Edinburgh Food Studio on 9, 10 and 11 February for the dinner series, Modern Malaysia.

Edinburgh Food Studio Dinners
Feb
2
Feb 4

Edinburgh Food Studio Dinners

On Thursday, Friday and Saturday during this period we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Jan
26
Jan 28

Edinburgh Food Studio Dinners

On Thursday, Friday and Saturday during this period we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Edinburgh Food Studio Dinners
Jan
19
Jan 21

Edinburgh Food Studio Dinners

On Thursday, Friday and Saturday during this period we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

Edinburgh Food Studio Dinners
Jan
12
Jan 14
efs

Edinburgh Food Studio Dinners

On Thursday, Friday and Saturday during this period we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Closed for Holidays
Dec
22
Jan 7

Closed for Holidays

Happy Holidays! We look forward to seeing you all well rested in January.

A New Wave
Dec
15
Dec 17

A New Wave

We are extremely lucky to have the talented Leandro Carreira join us at Edinburgh Food Studio. "A New Wave" will be the last event of the year and we'll be diving deep into the cutting edge cuisine of Portugal. 

Neighbouring Mountain
Dec
8
Dec 10

Neighbouring Mountain

We feel priviledged to announce this upcoming collaboration with the hyper-talented Slovenian chef Ana Roš, on 8, 9, 10 December 2016. The self taught star, featured on Netflix's Chef's Table has spent the last 16 years innovating Slovenian cuisine. During this event, Ana will give our Scottish larder a twist and flair of Slovenian technique – something we are super excited to witness.

Born in Nova Gorica in 1972, Ana Roš has persued careers in athletics, international and diplomatic sciences, and while studying languages worked at restaurant Hiša Franko. It is during this period that Ana discovered her passion for food and decided to take over the kitchen in 2000. 

Hiša Franko is a country house and estate in Kobarid which refuses to be a classical hotel or a fine dining restaurant. The estate is simply a place of enjoyment. Enjoyment of Slovenia's produce, its food culture, and its landscape.

A strong ambassador of Slovenian culture, Ana Roš works with food producers and ingredients from her local surroundings – her main ethos is to understand and preserve local tradition. However, rather than keeping these stagnating in time, she employs technical and scientific innovations to her cooking, keeping her traditions alive. 

After taking over Hiša Franko, Ana learned how to run a kitchen from scratch. She worked hard, learning from traditional and modern cook books. With time she found her own voice - some kind of reflection emerged, of her character and femininity against the backdrop of the landscape, constantly evolving through the seasons. Ana’s cooking is characterised by the raw essence of each ingredient, her playfulness comes through in her use of surprise, contrast and texture.

Since taking over Hiša Franko, Ana has received a lot of visibility. In 2010 she was awarded ‘Manager of the Year’ by Slovenian Tourism. In 2012 she joined 'Cook it Raw Poland', a unique dining experience exploring social, cultural and environment issues. In 2015 she was part of Gelinaz grand shuffle in New York. In the same year she received The Talent award from Jeunes Restauranteurs d'Europe (JRE) and shot Netflix Chef's Table, the whole episode (S2 E5) is focussed on Ana and Hiša Franko. 

It is a great honour to welcome Ana Roš to Edinburgh Food Studio for three nights of delights.  Dinner commences at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £42, and an optional drinks pairing menu will be available for £35.

To book the “Neighbouring Mountain” dinner on either 8, 9, 10 December email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment, please book in advance and let us know of your dietary requirements.

Create from Nothing
Dec
1
Dec 3

Create from Nothing

We are extremely happy to host michelin-starred chef Sasu Laukkonen from Finland at Edinburgh Food Studio for a three day winter event "Create from Nothing". From 1st to 3rd December, Sasu will be exploring Scottish ingredients with a Finnish twist.

Since his 17 years old Sasu has worked in kitchens all over. Sasu has internship experiences at Château Carsin in Bordeaux, Lux and F12 in Stockholm, and was head chef to La Petite Maison and Loft Restaurant & Lounge in Helsinki. A chef de Cuisine from the heart, Sasu Laukkonen opened his own restaurant called Chef & Sommelier (http://chefetsommelier.fi) in Helsinki in October 2010, and was awarded one michelin star in 2014. 

Sasu focuses on organic and wild produce, but also uses natural and ethically sourced ingredients. A lot of his produce is grown in the restaurant's garden and foraged from the Finnish countryside. His restaurant has brought two things to the Helsinki restaurant scene: supply to the organic dining demand and give people the experience of enjoying handmade cuisine in a relaxed atmosphere. 

Self-taught chef, Sasu's cuisine is ambitious, pure in taste, handmade, original, and cooked from the heart. Finesse-dining is what he wants guests to experience.

Dinner starts at 8pm, and guests are welcome from 7:30pm. The set menu costs £42, and an optional drinks pairing menu will be available for £35. 

To book the "Create from Nothing" dinner on either 1, 2, &3 December2 2016 email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.

Edinburgh Food Studio Dinners
Nov
24
Nov 26

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Wild Tended
Nov
17
Nov 19

Wild Tended

This is a unique collaboration. On 17, 18 and 19 November we are joined by three of the world's best bar tenders - who will serve our guests a unique drinks menu. Alex Kratena, Simone Caporale and Monica Berg are real superstars of the industry. If you already know them, you'll know you want to book. If you don't know them, read a little about them here, then book.  

The Plagiarism Dinners
Nov
10
Nov 12

The Plagiarism Dinners

Blanch & Shock like to do things a little differently. As neither a restaurant nor a caterer, but something like both, they have made diverse food projects around the UK and beyond, from Edible Cinema events to exploding cakes to recreations of artistic meals served in 19070s Soho, New York.

Based in London, they often collaborate with performers, designers, scientists and historians to produce dinners illustrating disparate ideas such as the four humours, Anglo-Norman food, neuroscience, and the world of Twin Peaks.

At their heart of even the most playful of their dinners is a love for British terroir, and the chance to apply techniques from around the world to the best ingredients, both wild and cultivated.

Edinburgh Food Studio Dinners
Nov
3
Nov 5

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

North Sea Saga
Oct
27
Oct 29

North Sea Saga

Join us for North Sea Saga dinner series. Esben Holmboe Bang, head chef and co-owner of Norway’s ground-breaking three Michelin-starred Restaurant Maaemo comes to Edinburgh to explore our larder, and share his delicious creativity.

Edinburgh Food Studio Dinners
Oct
20
Oct 22

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Iberian Connection
Oct
13
Oct 15

Iberian Connection

Pedro focuses on plant based gastronomy, largely sourced from small biodynamic farmers and producers. On a daily basis, he picks his own ingredients from the restaurant’s own kitchen garden. On this visit to Scotland we will encourage him to do the same with our local farms and producers here, for these events we will be privileged to see how Pedro’s reactive cooking responds to our native produce.

Gala's Game
Oct
6
Oct 8

Gala's Game

We are really excited to host brilliant chef Brandon Baltzley to Edinburgh Food Studio on 6th, 7th, 8th October. Known as the Salvador Dali of cooking, Brandon has an invigorating creativity. This series of dinner is a nod towards Salvador Dali's book "Les Diners de Gala". Expect a wacky and whimsical evening.

Southern-born Brandon Baltzley (@BrandonBaltzley) rose from his low-country roots to become a voice for native and nomadic cuisines. His professional experience includes working in numerous Michelin-starred kitchens in NYC and Chicago before branching out on his own via the underground culinary community CRUX. 

Edinburgh Food Studio Dinners
Oct
1
8:00 pm20:00

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42 for a fixed 7 course menu with an optional £35 drinks pairing. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

Three Simmer, a night of poetry and flavour.
Sep
29
Sep 30

Three Simmer, a night of poetry and flavour.

This unique collaboration series between food & poetry will use flavour, scent, and colour in response to some of Scotland’s most distinct voices. A delicious evening which will touch all of your senses.

Hosted by Salitre award winning poet  Ryan Van Winkle, 'Simmer' pairs four poets with dishes carefully selected & prepared to illuminate and echo their work. Readings will be from Andrew Greig, Jane McKie , Miriam Gamble, and Robert Alan Jamieson.

Andrew Greig is regarded as one of Scotland's leading and most versatile writers. He has published over twenty books of fiction, non-fiction and poetry, the latest being the micro-Odyssey 'Found At Sea' which was produced as a play at the Traverse and broadcast on Radio 4. He lives in Edinburgh and Orkney.

Jane McKie's first two collections of poetry were Morocco Rococo (Cinnamon Press), which won the Sundial/Scottish Arts Council award for best first book of 2007, and When the Sun Turns Green (Polygon, 2009). In 2011, Jane won the Edwin Morgan poetry prize and published a pamphlet, Garden of Bedsteads, with Mariscat Press, a PBS Choice. Her most recent collection is Kitsune (Cinnamon Press, 2015). She is a Lecturer in Creative Writing at the University of Edinburgh.

Reading:
http://www.scottishpoetrylibrary.org.uk/poetry/poems/viking-horse-bone-ice-skates

Originally from Belfast, Miriam Gamble lectures in Creative Writing at the University of Edinburgh. Her collections are The Squirrels Are Dead (2010), which won a Somerset Maugham Award in 2011, and Pirate Music (2014), both published by Bloodaxe.

Alan Jamieson was born in 1958 in the crofting community of Sandness on Shetland. After publishing two novels (Soor Hearts and Thin Wealth) and a collection of poetry, Shoormal, during the 1980s, Alan Jamieson studied English Literature at the University of Edinburgh as a mature student, before taking up the William Soutar Fellowship in Perth (1993-96). He co-edited Edinburgh Review from 1993 until 1998, and was Creative Writing Fellow at the Universities of Glasgow and Strathclyde, 1998-2001.

He currently teaches on the Creative Writing course at Edinburgh University. His most recent publications are a collaboration with the painter Graeme Todd, Mount Hiddenabyss (Fruitmarket Gallery, 2000), Ansin T'Sjaetlin: Some Responses To The Language Question (Samisdat, 2005) and Nort Atlantik Drift (Luath, 2007).

If you would like to join in this evening of thought, lyrics and flavours, please book early to avoid disappointment. If the previous iteration of Simmer is anything to go by, it will be a surefire success, and a joy for all. The dinner costs £42 per person, with an optional drinks pairing of £35 with drinks chosen to match the menu, and of course, the poems.

Email book@edinburghfoodstudio.co or call 0131 258 0758 to secure your place.

Keltic Rising
Sep
22
Sep 24

Keltic Rising

Edinburgh Food Studio is honoured to announce a dinner series "Keltic Rising" with chef Rose Greene on 22nd, 23rd, 24th September.

Rose Greene hails from Multyfranham, a tiny village in the centre of Ireland. The youngest of a large family she had many great influences surrounding her from an early age. Raised on her mother’s dairy farm, she enjoyed the simple pleasures of helping her hand churn butter, aiding her brothers with the cows when calving and learning about wildlife and nature with her father.

Lamb & turnip

Lamb & turnip

Her drive to become a chef started pretty early, leading to studies in Culinary Arts. After graduating first came Edinburgh, cutting her teeth on restaurant Number One, at The Balmoral Hotel, as like most young chefs she was eager to learn from the best. She headed towards Cheltenham working in Le Champignon Sauvage, where her interest in wild food began…

Apple root

Apple root

After a stint in her homeland in Dublin’s Thorntons, followed a long voyage to Australia, working along side Dan Hunter in his former restaurant The Royal Mail, a farm restaurant and a sea of exotic produce gave rise to a time which opened her eyes to a different food culture.

After many years of moving and changing kitchens and countries, came In De Wulf, moving to the little Belgian village of Dranouter, which became home away from home for almost 5 years. This kitchen was exactly what she needed to keep her in one spot…

Duck egg, rhubarb, wood sorrel

Duck egg, rhubarb, wood sorrel

Quickly becoming sous chef, she rose to the challenge of building a solid structure within the kitchen allowing for the team to expand and develop, within a year she proceeded to head up the restaurants research and development, experimenting with fermentation and connecting with the microbiology department of the University of Antwerp. The diversity of lactic acid bacteria in her experiments aided their research into the health benefits of fermented foods. She also took part in a community based program which enabled a wider public study into different beneficial bacteria.

Ferment raspberry soda

Ferment raspberry soda

She then became partners with In De Wulf’s owner, Kobe Desramaults in the opening of “De Superette”, a super hip bakery/restaurant in the charming city of Gent, focused on naturally fermented bread baked in a wood fired oven, and a cuisine based on local and organic produce, in a casual and accessible setting.

In the following years Rose split herself between In De Wulf and De Superette, her focus was reaching out and building solid relationships with local farmers and producers, supporting their efforts and bringing their produce to the spotlight. A strong work ethic, traditional techniques, and a sustainable pathway were second nature to her.

In 2015, as co-author “De Superette” cookbook was released highlighting their main suppliers and looking at the techniques used in both creating dishes and preserving produce for future use.

After many years demanding the most from herself and the team around her, Rose took the hard decision to leave Belgium in 2016. Deciding to take time out, to travel throughout Europe along with her partner and fellow chef, Margaux.

Field cress

Field cress

Currently they are connecting with farmers and producers, foraging in the highs and lows of our nature, in search of the most sustainable practices utilized in our surroundings, aiming to learn, teach and be inspired by what they find along the way. They wish to broaden their view on current food practices in order to become more in tune with the bounty nature has to offer and step forward to build a new perspective on food. Rose’s fundamental belief is approaching food as nourishment, relying on the diversity of our natural resources in order to create flavours that can be shared, enjoyed and inevitably become memories…

Hazelnut cream alcohol

Hazelnut cream alcohol

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £42, and an optional drinks pairing menu will be available for £35. 

To book the "Keltic Rising" dinner on either 22nd, 23rd, 24th September email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.

 

 

Edinburgh Food Studio Dinners
Sep
15
Sep 17

Edinburgh Food Studio Dinners

On nights like these we explore the very best produce we can find. These dinners, led by our own team are a time for us to explore ideas we have been working on and to further develop ideas brought to us by our many guest chefs and experts.

On nights like this you experience our space in its purest form - its us, doing what we love doing for you - with no interruptions. We serve a fixed four course menu, and if you have any dietary requirements then please let us know in advance. We advise arriving with an open mind and an empty stomach. 

Dinner is £42.00 for a fixed 7 course menu. Your evening meal is served at 8pm, and guests are welcome to join us from 7:30pm onwards.

For more information, please call 0131 258 0758 or email book@edinburghfoodstudio.co

NURonTOUR at EFS
Sep
8
Sep 10

NURonTOUR at EFS

From the 18 Aug until the 10 of Sept, Edinburgh Food Studio will be run by NURonTour, the team behind one of Hong Kong’s most innovative restaurants, NUR Hong Kong. 

NURonTour is headed up by chef Nurdin Topham who met Ben Reade in Copenhagen whilst working together at the Nordic Food Lab. Nurdin has over 19 years of experience working as a chef, the majority of which was spent with Raymond Blanc at Le Manoir Aux Quat’Saisons. Nurdin worked two years in the two Michelin starred kitchen, five years as the personal Development Chef to Raymond Blanc. He was then entrusted to run The Raymond Blanc Cookery School as Cookery School Head Tutor for three years. It was there that he studied nutrition and qualified as a nutritional therapist.

Nurdin's largest project to date is restaurant NUR in Hong Kong. It’s named after its founder where the first syllable in his name means “light” in Arabic, a meaning which also resonates in Nurdin’s dishes. Together with his wife Salma Gaj and senior chefs James Murray, Richard Phillips, Nurdin wanted to offer an holistic food experience with consideration of nutrition and exploration of ingredients within the region. Even though Hong Kong imports almost 94% ingredients, Nurdin and his team set up three deliveries per week from the local farms to support the Hong Kong growers. 

NUR was awarded a Michelin star in 2014 and in 2015, restaurant critic Frank Bruni from the New York Times reviewed the restaurant as “With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking [...] Mr. Topham produces food that’s sensationally robust without being the last bit rich.”  

Nurdin met James and Richard during their formative years working for Raymond Blanc at Le Manoir.

James continued working at various Michelin establishments once he moved to London, including Texture, the Gordan Ramsay group and Rousillion (now closed). James assisted Nurdin in developing and setting up restaurant NUR and has been running the restaurant as head chef. 

Richard's journey after Le Manoir took him to the south of France to work for Michel Guerard and his three star restaurant Les Pres d'eugenie. When returning to the UK, Richard progressed to head pastry chef at The Waterside Inn. At NUR in Hong Kong, Richard is an integral part of the team as head of pastry.

NURonTOUR brings the NUR team together to showcase and explore their ideas and food outside of Hong Kong for the first time! They are coming to Scotland to cook with seasonal products and explore what the land has to offer. 

Dinner starts at 8pm, and guests are welcome from 7:30pm. The set menu costs £35, and an optional drinks pairing menu will be available for £30. 

To book "NURonTOUR" email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.

For more information about Nurdin Topham and his team check out http://www.nurdintophamprojects.com

NURonTOUR at EFS
Sep
1
Sep 3

NURonTOUR at EFS

From the 18 Aug until the 10 of Sept, Edinburgh Food Studio will be run by NURonTour, the team behind one of Hong Kong’s most innovative restaurants, NUR Hong Kong.   

2015-10-NUR_portraits-4584.jpg

NURonTour is headed up by chef Nurdin Topham who met Ben Reade in Copenhagen whilst working together at the Nordic Food Lab. Nurdin has over 19 years of experience working as a chef, the majority of which was spent with Raymond Blanc at Le Manoir Aux Quat’Saisons. Nurdin worked two years in the two Michelin starred kitchen, five years as the personal Development Chef to Raymond Blanc. He was then entrusted to run The Raymond Blanc Cookery School as Cookery School Head Tutor for three years. It was there that he studied nutrition and qualified as a nutritional therapist.

Nurdin's largest project to date is restaurant NUR in Hong Kong. It’s named after its founder where the first syllable in his name means “light” in Arabic, a meaning which also resonates in Nurdin’s dishes. Together with his wife Salma Gaj and senior chefs James Murray, Richard Phillips, Nurdin wanted to offer an holistic food experience with consideration of nutrition and exploration of ingredients within the region. Even though Hong Kong imports almost 94% ingredients, Nurdin and his team set up three deliveries per week from the local farms to support the Hong Kong growers. 

NUR was awarded a Michelin star in 2014 and in 2015, restaurant critic Frank Bruni from the New York Times reviewed the restaurant as “With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking [...] Mr. Topham produces food that’s sensationally robust without being the last bit rich.”  

Nurdin met James and Richard during their formative years working for Raymond Blanc at Le Manoir.

James continued working at various Michelin establishments once he moved to London, including Texture, the Gordan Ramsay group and Rousillion (now closed). James assisted Nurdin in developing and setting up restaurant NUR and has been running the restaurant as head chef. 

Richard's journey after Le Manoir took him to the south of France to work for Michel Guerard and his three star restaurant Les Pres d'eugenie. When returning to the UK, Richard progressed to head pastry chef at The Waterside Inn. At NUR in Hong Kong, Richard is an integral part of the team as head of pastry.

NURonTOUR brings the NUR team together to showcase and explore their ideas and food outside of Hong Kong for the first time! They are coming to Scotland to cook with seasonal products and explore what the land has to offer. 

Dinner starts at 8pm, and guests are welcome from 7:30pm. The set menu costs £35, and an optional drinks pairing menu will be available for £30. 

To book "NURonTOUR" email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.

For more information about Nurdin Topham and his team check out http://www.nurdintophamprojects.com

NURonTOUR at EFS
Aug
25
Aug 27

NURonTOUR at EFS

From the 18 Aug until the 10 of Sept, Edinburgh Food Studio will be run by NURonTour, the team behind one of Hong Kong’s most innovative restaurants, NUR Hong Kong. 

NURonTour is headed up by chef Nurdin Topham who met Ben Reade in Copenhagen whilst working together at the Nordic Food Lab. Nurdin has over 19 years of experience working as a chef, the majority of which was spent with Raymond Blanc at Le Manoir Aux Quat’Saisons. Nurdin worked two years in the two Michelin starred kitchen, five years as the personal Development Chef to Raymond Blanc. He was then entrusted to run The Raymond Blanc Cookery School as Cookery School Head Tutor for three years. It was there that he studied nutrition and qualified as a nutritional therapist.

Nurdin's largest project to date is restaurant NUR in Hong Kong. It’s named after its founder where the first syllable in his name means “light” in Arabic, a meaning which also resonates in Nurdin’s dishes. Together with his wife Salma Gaj and senior chefs James Murray, Richard Phillips, Nurdin wanted to offer an holistic food experience with consideration of nutrition and exploration of ingredients within the region. Even though Hong Kong imports almost 94% ingredients, Nurdin and his team set up three deliveries per week from the local farms to support the Hong Kong growers. 

NUR was awarded a Michelin star in 2014 and in 2015, restaurant critic Frank Bruni from the New York Times reviewed the restaurant as “With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking [...] Mr. Topham produces food that’s sensationally robust without being the last bit rich.”  

Nurdin met James and Richard during their formative years working for Raymond Blanc at Le Manoir.

James continued working at various Michelin establishments once he moved to London, including Texture, the Gordan Ramsay group and Rousillion (now closed). James assisted Nurdin in developing and setting up restaurant NUR and has been running the restaurant as head chef. 

Richard's journey after Le Manoir took him to the south of France to work for Michel Guerard and his three star restaurant Les Pres d'eugenie. When returning to the UK, Richard progressed to head pastry chef at The Waterside Inn. At NUR in Hong Kong, Richard is an integral part of the team as head of pastry.

NURonTOUR brings the NUR team together to showcase and explore their ideas and food outside of Hong Kong for the first time! They are coming to Scotland to cook with seasonal products and explore what the land has to offer. 

Dinner starts at 8pm, and guests are welcome from 7:30pm. The set menu costs £35, and an optional drinks pairing menu will be available for £30. 

To book "NURonTOUR" email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.

For more information about Nurdin Topham and his team check out http://www.nurdintophamprojects.com

NURonTOUR at EFS
Aug
18
Aug 20

NURonTOUR at EFS

From the 18 Aug until the 10 of Sept, Edinburgh Food Studio will be run by NURonTour, the team behind one of Hong Kong’s most innovative restaurants, NUR Hong Kong. 

NURonTour is headed up by chef Nurdin Topham who met Ben Reade in Copenhagen whilst working together at the Nordic Food Lab. Nurdin has over 19 years of experience working as a chef, the majority of which was spent with Raymond Blanc at Le Manoir Aux Quat’Saisons. Nurdin worked two years in the two Michelin starred kitchen, five years as the personal Development Chef to Raymond Blanc. He was then entrusted to run The Raymond Blanc Cookery School as Cookery School Head Tutor for three years. It was there that he studied nutrition and qualified as a nutritional therapist.

Nurdin's largest project to date is restaurant NUR in Hong Kong. It’s named after its founder where the first syllable in his name means “light” in Arabic, a meaning which also resonates in Nurdin’s dishes. Together with his wife Salma Gaj and senior chefs James Murray, Richard Phillips, Nurdin wanted to offer an holistic food experience with consideration of nutrition and exploration of ingredients within the region. Even though Hong Kong imports almost 94% ingredients, Nurdin and his team set up three deliveries per week from the local farms to support the Hong Kong growers.

NUR was awarded a Michelin star in 2014 and in 2015, restaurant critic Frank Bruni from the New York Times reviewed the restaurant as “With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking [...] Mr. Topham produces food that’s sensationally robust without being the last bit rich.”  

Nurdin met James and Richard during their formative years working for Raymond Blanc at Le Manoir.  

James continued working at various Michelin establishments once he moved to London, including Texture, the Gordan Ramsay group and Rousillion (now closed). James assisted Nurdin in developing and setting up restaurant NUR and has been running the restaurant as head chef. 

Richard's journey after Le Manoir took him to the south of France to work for Michel Guerard and his three star restaurant Les Pres d'eugenie. When returning to the UK, Richard progressed to head pastry chef at The Waterside Inn. At NUR in Hong Kong, Richard is an integral part of the team as head of pastry.

NURonTOUR brings the NUR team together to showcase and explore their ideas and food outside of Hong Kong for the first time! They are coming to Scotland to cook with seasonal products and explore what the land has to offer. 

Dinner starts at 8pm, and guests are welcome from 7:30pm. The set menu costs £35, and an optional drinks pairing menu will be available for £30. 

To book "NURonTOUR" email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.

For more information about Nurdin Topham and his team check out http://www.nurdintophamprojects.com