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.