Mushies & Weeds
Oct
19
to Oct 21

Mushies & Weeds

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Join expert forager and wild food chef Gary Goldie for a night of treats from Scotland's wilderness. Named chef of the Year at Scottish Hotel Awards in 2011, Gary Goldie worked at Ardanaiseig Hotel for several years. Every year he stages in well-known restaurants around the world in order to deepen his skills and expertise, such as Noma and In de Wulf, to name only a few. 

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Gary is a true expert forager and we are very excited about this event. He supplies scotlands top restaurants with wild mushrooms, herbs and a whole manner of wild food. We are very excited to have him once more as this will be Gary's third time with us doing an array of fun and exciting foraged food. Check out his company Wild Food Forager for more info on his work and events he does near Oban.

His work and expertise was featured on the Scotland episode of Nadiya's British Food Adventure on BBC 2. He cooked a currie from wild local ingredients to show the variety of ingredients that can be found here. 

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Scotland has a lot to offer at this time of year, especially wild mushrooms and herbs. Gary  will be foraging most of the ingredients for the event himself in order to showcase the season's bountiful larder. 

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Gary constantly surprises with his delicate touch with flavour, and sophisticated knowledge of the ingredients around us. Join us for one of this three night run of dinners where we showcase the surprising diversity of wonderful ingredients available in Autumn in Scotland. 

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu will be available for £35. To book "Mushies & Weed" dinners on either 19, 20, 21 October hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Levant Cedar
Oct
26
to Oct 28

Levant Cedar

Barbara is a true expert in her field. we are very excited about this event, and imagine that flavour will be paramount. We love what we know of Lebanese food, and cannot wait to learn more from such an authority.

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Garnering Bharat
Nov
2
to Nov 4

Garnering Bharat

Prateek Sadhu grew up in agricultural lands of Kashmir. Naturally curious and always driven, he could be found in the kitchen by his 10 birthday. Sadhu is an alumnus of the Culinary Institute of America with double gold medals to his credit. He has worked in some of the world's finest kitchens, including Noma, Alinea, The French Laundry and Le Bernardin.

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Autumn Alma
Nov
9
to Nov 11

Autumn Alma

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This is an evening reflecting the season. Michael's Scottish heritage and Spanish experience will present dishes inspired by what he learned throughout his travels, using both modern and traditional techniques. Don't expect paella or patatas bravas! This is going to be an introduction into the immensely colourful and delicious world of Spanish gastronomy.

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Michael was born and raised in Edinburgh and grew up working his way around the bistros and brassiere's of this town, until he met his wife who took him back with her to Cataluynia. The years living there opened his eyes on the high end gastronomy and the fabulous food culture of that region.

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His first Job in Spain was with Albert Raurich (former head chef of El Bulli) where he helped to open his one Michelin star asiatic taps restaurant Dos Pallios working alongside many former El Bulli alumni. A year later he moved to work with Carlos Abellan on his new project called Bravo 24 where he learnt how to work the brassa and make arroces, two of keystones of the Spanish cuisine.

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From there he worked 3 years at Celler de can Roca and traveled the world doing show cooking. Michael was involved with iconic dinners like El Somni, who won the top spot in the 50 best and helped to maintain its three Michelin star status. 

Michael came back to Scotland two years ago and is now the head chef of The Wee restaurant Edinburgh. 

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Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu will be available for £35. To book "Autumn Alma" dinners on either 9, 10, 11 November hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Nov
16
7:30pm 7:30pm

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 £45 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Five Simmer, A Night of Poetry and Flavour.
Nov
17
to Nov 18

Five Simmer, A Night of Poetry and Flavour.

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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 Jo Clifford, and Harry Giles.

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Jo Clifford is a playwright, poet, performer and teacher who is also a proud father and grandmother. She is the author of about 90 plays, many of which have been performed all over the world. 

Work this year includes “The House of Bernarda Alba” (Graeae and Royal Exchange, Manchester), “War in America” (Attic Collective). She has also been performing her “Gospel According to Jesus Queen Of Heaven” and the play continues to tour Brazil in a Portuguese translation. She has just returned from Uruguay and Argentina where the play is touring in Spanish. In the summer she performed “EVE”, which she co-wrote with Chris Goode, during the Edinburgh Fringe at the Traverse Theatre and the at the Citizens in Glasgow in a National Theatre of Scotland production. She is currently writing a new play for Manchester’s Royal Exchange.

Photo by Rich Dyson

Photo by Rich Dyson

Harry Giles is from Orkney and lives in Edinburgh. Their latest publication is the collection Tonguit from Freight Books, shortlisted for the 2016 Forward Prize for Best First Collection. They were the 2009 BBC Scotland slam champion, co-direct the live art platform ANATOMY, and have toured participatory theatre across Europe and Leith. www.harrygiles.org

Photo by  Sally Jubb Photography

Photo by  Sally Jubb Photography

Claire Askew's debut poetry collection, This changes things, was published by Bloodaxe in 2016 and was shortlisted for an Edwin Morgan Poetry Award, the 2016 Saltire First Book Award, the 2017 Seamus Heaney Centre Poetry Prize, and the 2017 Michael Murphy Memorial Award.  Claire is also a novelist, and her debut novel -- winner of the 2016 Lucy Cavendish Fiction Prize -- is forthcoming from Hodder & Stoughton in August 2018.  Claire is the current Writer in Residence at the University of Edinburgh.

Photo by Dawn Marie Jones

Photo by Dawn Marie Jones

Edinburgh-based Christine De Luca writes in English and Shetlandic, her mother tongue.  She was Edinburgh's Makar for 2014-2017.  Besides children’s stories and a novel, she has had seven poetry collections and four bi-lingual volumes published (French, Italian, Icelandic and Norwegian) and participated in festivals e.g. in Canada, India, France, Norway and Iceland.

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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 £45 per person, with an optional drinks pairing of £35 with drinks chosen to match the menu, and of course, the poems. Dinner is served at 8pm and guests are welcomed to join us from 7:30 onwards.

If you would like to join in this evening of thought, lyrics and flavours, hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.  

Ryan Van Winkle

Ryan Van Winkle

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Caribbean Corridor
Nov
23
to Nov 25

Caribbean Corridor

Jaime Rodríguez was born in Bogotá. From childhood he learned to understand that "the kitchen is served with affection and sensitivity", as he expresses when referring to his gastronomic vocation, inherited from his grandparents and presented in the dishes that were always in his house.

Jaime is a former student of SENA (Bogotá) and completed his professional training alongside the prestigious chef Jorge Rausch. With a 10-year career in cooking, his current focus is to work with Colombian products from an avant-garde approach supported by research.

Jaime Rodríguez started the project "Proyecto Caribe" along with his partner Sebastián Pinzón. Both chefs are based in Cartagena, Colombia, where they travel the Colombian Caribbean, researching and documenting traditional techniques and recipes, and promoting the culinary culture of this stunning region.

'ProyectoCaribe.CO' is becoming a reference for all matters related to contemporary Colombian Caribbean cuisine,  working directly with the sources of the best local produce. The project is improving the lives of many family farmers, artisans, micro-producers, and helping biodiversity. The pop-up dinners from the duo are mainly in Cartagena, but they travel around the country regularly. They are now planning to open their first restaurant in the heart of Cartagena - so catch them before they wear the shackles of a permanent space!

The ingredients and techniques he researched express flavours, smells and colours throughout the Colombian territory, from the Caribbean coast to the basin of Orinoquia, through the savannas of Cordoba and Sucre, the Pacific coast, the region of Antioquia, and the Sierra Nevada de Santa Marta. Prepare yourself to taste the unknown as these industry legends, bring their revolutionary new cuisine to Scotland.

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu will be available for £35. To book "Caribbean Corridor" dinners on either 23, 24, 25 November hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Carioca Garden
Nov
30
to Dec 2

Carioca Garden

Rafa Costa e Silva graduated from The Culinary Institute of America in New York, where he stayed for 4 years and worked in the restaurants Jean Georges (Vong) and René Pujol.

In 2007, Rafa went to Spain to work with Andoni Luis Aduriz, at the two Michelin star, Mugaritz restaurant, where he started as a stagier. He participated in many global events representing the restaurant, including gastronomic events in Singapore, Bali, United States and United Arab Emirates, among others.

Chef Costa e Silva concluded his journey at Mugaritz in December 2011 as Executive Chef. From here he decided to go back to Brazil and open Lasai Restaurant, his long life project, in Rio de Janeiro – Brazil.

With the produce from his two personal allotments, Rafa creates a fresh and seasonal daily menu at Lasai. He produces an array of seasonal fruit and vegetables, as well as his own eggs amongst other things, on his 10.000m2 land in Rio de Janeiro, and the nearby mountain areas of Vale das Videiras. The team from Lasai has also a partnership with local, small and organic producers from the Estate of Rio. 

Lasai is consistently keeping ahead of its game by searching out the best and freshest products available. The hard work has paid off as the restaurant has recieved a very successful welcome by both the local and international audience. In less than a year of opening, Lasai received the award of “Best New Chef” from Veja - Comer & Beber no Rio Magazine, “Best New Restaurant”, Rio Show - jornal O Globo - newspaper, No.7 in the Top 50 Restaurants in the World according to Vogue Casa magazine, “Best new Chef”, Gula magazine and “Best News of the Year” in Época magazine.

Lasai was included in the The World’s 50 Best and also “Restaurant wish list: 15 global eateries we're dying to try in 2015” – CNN International Edition. Together with all this, Rafa participated on the most important Gastronomy events in Brazil and around the world. Lasai is also part of “The Diners Club® World’s 50 Best Restaurants Academy” - Global Selection.

In March 2015 Lasai Restaurant was awarded 1 Michelin Star by the Michelin Guide.

Less than a year of operation, Lasai received in 2014 the awards: Chef Revelation of the Year (Veja magazine), Restaurant of the Year (O Globo newspaper), ranked 7th among the Top 50 Restaurants in the World - New and Must Do (Vogue Casa magazine), Chef Revelação (Gula magazine) and Novelty of the Year (Época magazine). It was included in the "On Watch" list of The Restaurant Magazine - The World's 50 Best Restaurants and the "Restaurant wish list: 15 global eateries we're dying to try in 2015" - CNN International Edition. Lasai is also part of the exclusive "The Diners Club® World's 50 Best Restaurants Academy" - Global Selection.

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu will be available for £35. To book "Carioca Garden" dinners on either 30 November, 1 and 2 December hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Dec
7
to Dec 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 £45 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Dec
14
to Dec 16

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 £45 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Dec
21
to Dec 23

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 £45 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Jan
18
to Jan 20

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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Jan
25
to Jan 27

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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Oct
12
to Oct 14

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 £45 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Oct
5
to Oct 7

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 £45 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Sep
28
to Sep 30

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 £45 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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EFS Cooking & Traveling
Sep
14
to Sep 23

EFS Cooking & Traveling

We've been invited to cook at 3 events, in Wales and in Italy. The studio will be closed for these two weekends.

If you want to follow our journey, check out these places:
- Abergavenny Food Fest, Wales, UK
- Le Tavole Accademiche  of the University of Gastronomic Sciences, Pollenzo, Italy
- Studio Blanco, Milan & Reggio Emilia, Italy

We look forward to be back full of energy and inspired by the places we've seen and the ingredients we've cook with.

Have a good start of September and we'll see you all shortly!

 

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Edinburgh Food Studio Dinners
Sep
7
to 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Below The Surface
Aug
31
to Sep 2

Below The Surface

Jamie Lee started working in kitchens at the age of 17. He had as a youngster discovered his passion for food when working in a local bakery. Here he got up by the crack of dawn to make bread with the baker. He became fascinated by finding good quality raw ingredients, and discovering the processes and reactions that culminate in to that perfect result of a beautiful loaf of bread. That became the beginning of many years of working in a range of high end establishments from London to Melbourne and Copenhagen.  

Working at Gordon Ramsey’s Michelin starred Restaurants in London led to a journey to Australia where Jamie as a sous chef helped opening the sister restaurant in Melbourne. After Melbourne the wild and local food movement that was happening in Copenhagen drew him to work for Paul Cunningham and later to become head chef at Kødbyens Fiskebar. Here he today serves food that is locally sourced from the seas around Denmark  and depicts the season of Scandinavia.   

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 "Below the Surface" dinners on either 31 August, 1 and 2 September hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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The Hit Lessons
Aug
29
to Aug 30

The Hit Lessons

Since opening we have been truly honoured to play host to an amazing selection of chefs and food experts. Every time we host a new guest we are very conscious of what we learn, and every time someone new comes, we assimilate a little bit of them. 

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The Hit Lessons
Aug
22
to Aug 26

The Hit Lessons

Since opening we have been truly honoured to play host to an amazing selection of chefs and food experts. Every time we host a new guest we are very conscious of what we learn, and every time someone new comes, we assimilate a little bit of them. 

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The Hit Lessons
Aug
15
to Aug 19

The Hit Lessons

Since opening we have been truly honoured to play host to an amazing selection of chefs and food experts. Every time we host a new guest we are very conscious of what we learn, and every time someone new comes, we assimilate a little bit of them. 

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The Hit Lessons
Aug
8
to Aug 12

The Hit Lessons

Since opening we have been truly honoured to play host to an amazing selection of chefs and food experts. Every time we host a new guest we are very conscious of what we learn, and every time someone new comes, we assimilate a little bit of them. 

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Native Lands
Aug
4
to Aug 5

Native Lands

Jock Zonfrillo, a luminary of Aboriginal Australian Cuisine, an ambassador to the cuisines and cultures of indigenous peoples worldwide, and a cult hero of modern fine dining will be cooking a tasting menu here at Edinburgh Food Studio for two days only.  

“One of the great undiscovered talents on the planet,”

Marco Pierre White

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The Hit Lessons
Aug
1
to Aug 3

The Hit Lessons

Since opening we have been truly honoured to play host to an amazing selection of chefs and food experts. Every time we host a new guest we are very conscious of what we learn, and every time someone new comes, we assimilate a little bit of them. 

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Four Simmer, A Night of Poetry and Flavour.
Jul
28
to Jul 29

Four 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 Emily Ballou, JL Williams, Ron Butlin, and Tom Pow.

Emily Ballou is an Australian poet, novelist and screenwriter. The Darwin Poems (University Western Australia Press) was awarded the 2010 Wesley Michel Wright Poetry Prize, highly commended in the Anne Elder Award and shortlisted for the Kenneth Slessor Prize for Poetry, the Mary Gilmore Prize, the ALS Gold Medal and the WA Premier’s Prize. She lives in Scotland.

Books by JL Williams include Condition of Fire (Shearsman, 2011), Locust and Marlin (Shearsman, 2014), Our Real Red Selves (Vagabond Poets, 2015) and House of the Tragic Poet (If A Leaf Falls Press, 2016). A new collection exploring the fine line between abundance and apocalypse, After Economy, was published by Shearsman Books in May 2017. She is interested in expanding dialogues through poetry across languages, perspectives and cultures and in cross-form work, visual art, dance, opera and theatre.

With an international reputation as a prize-winning novelist, RON BUTLIN is a former Edinburgh Makar / Poet Laureate. He has published nearly twenty books and his work has won many prizes and been translated into over a dozen languages. His previous novel, Ghost Moon, was nominated for the international IMPAC Prize 2016. This year sees the publication of a new novel,Billionaires’ Banquet; a novel for early teens, Steve & FranDan Take on the World; and a book of verse for children, Day of the Trolls! He lives in Edinburgh with his wife and their dog. His website: www.ronbutlin.co.uk

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Tom Pow has written across a range of genres, including fiction, non-fiction, drama and works for children. But he is primarily a poet. His work explores the domestic, but it also travels to other places and other periods. Dear Alice, Narratives of Madness concerns the legacy of a nineteenth century lunatic asylum, while A Wild Adventure is a speculative poetic biography of Thomas Watling, a Dumfries forger transported to Botany Bay. In The Becoming, New and Selected Poems, was published in 2009 and Recolectores de Nueces, a bi-lingual selection of poems, translated by Jorge Fondebrider, was published in Mexico in 2016.

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. Dinner is served at 8pm and guests are welcomed to join us from 7:30 onwards.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Jul
27
7:30pm 7:30pm

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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Hungary & Thirsty
Jul
20
to Jul 22

Hungary & Thirsty

We are excited to announce this unique collaboration between Costes Downtown (*) ex Sous Chef Petra Tischler, Andrew Fairlie's (**) ex Head Sommelier Csilla Sebestyen and the Edinburgh Food Studio team. On the 20, 21, 22 July we will be celebrating Hungarian food & wine to its finest. Csilla will be introducing the wines on the evening to which Petra will be designing the menu - this collaboration will see plenty of playing to create beautiful pairings betweenCsilla's wine and Petra's food.

Csilla Sebestyen comes from a highly regarded Hungarian winemaking family based in the south of Hungary. Her career and love for wine has started at a very young age. She has spent 6 years working at the luxurious Gleneagles hotel. She completed her time there as Senior Sommelier of the 2 Michelin Star Restaurant Andrew Fairlie. Since 2014, Csilla is working as the Marketing & Export Sommelier of Sebestyen Winery and is the owner of Grapes of Hungary Ltd. 

Csilla will present a selection of premium Hungarian wines, all crafted by family owned wineries from varied terroir at each compass point of the country, and exploring the long and rich wine making tradition of this dynamic wine producing region.

Petra Tischler was born in Szekszárd Hungary. She was the Sous Chef at one Michelin Star restaurant Costes Downtown in Budapest. Petra now directs her own food company doing events, shows, and consultancy.

Petra started her career at Nobu Budapest. She moved to London at The Arts Club where she improved her cooking techniques. Petra then worked at Little Rock as a Sous Chef for 2 years under Joel Antunes' coaching.

This event will feature these two talented Hungarian women, Petra with her Hungarian food culture and experience along with Csilla with her expert wine knowledge. 

This event will consist of 7 courses for £42, and the drinks pairing is £35. Food and drink will be paired to each other in order to express the Hungarian territory to its very best. 

Dinner is served at 8pm and guests are welcomed to join us from 7:30 onwards. Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Jul
13
to 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Jun
29
to 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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A Cultivated Plate
Jun
22
to Jun 24

A Cultivated Plate

We are lucky to have the talented Paul Leonard join us at Edinburgh Food Studio. "A Cultivated Plate" is on the 22, 23, 24 June 2017.

Paul Leonard is the head chef of the restaurant at Isle of Eriska (*) since May 2016. He previously worked at Andrew Fairly (**) for 2 years and The Samling as well as Marcus Wareing at The Berkeley. 

His cuisine is deeply rooted into ingredients grown locally along with seasonality and sustainability. It is during his years at Andrew Fairly that Paul had the chance to start farming alongside chefing. He understood very quickly the labour and energy behind growing his own vegetables, which triggered his passion for what he grows and what he can do with it.

Paul has brought to Eriska his passion for farming. He has a daily contact at the kitchen garden of the restaurant, of which the emphasis is on the finest Scottish ingredients, cultivated and foraged along with local producers and sustainable fishing. 

Paul is preparing a full menu based on the ingredients he works with all year round. He will also be bringing with him some of his preparations that are typically made at the kitchen's restaurant. 

This event will consist of 7 courses for the outrageous bargain of £42, with an optional drinks pairing available for £35. Dinner is served at 8pm and guests are welcomed to join us from 7:30 onwards.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Brooklyn Amici
Jun
15
to 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

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Edinburgh Food Studio Dinners
Jun
8
to 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Jun
1
to 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Pomo d' Oro
May
25
to 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.

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Aegean Voyage
May
11
to 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.

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Edinburgh Food Studio Dinners
May
4
to 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Quack Attack
Apr
27
to 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. 

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Edinburgh Food Studio Dinners
Apr
20
to 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Edinburgh Food Studio Dinners
Apr
6
to 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.

Hit the button below to book this event. To avoid disappointment, please book in advance and let us know of your dietary requirements.

View Event →