Northern Spanish Wineries
Oct
16
7:30 PM19:30

Northern Spanish Wineries

On Tuesday 16 October 2018 we will be pairing food to wines from 3 amazing Northern Spanish wineries: Bodegas Amaren, Dominio Cair, and Pazo de Señorans. The EFS team will be creating a special menu of 7 courses paired to wines representing the regions of Rioja, Ribera del Duero and Rias Baixas. We will have 5 wines paired to the food plus 3 bonus old vintages that aren’t commercially available, so this is your opportunity to discover them all. The cost of the event is £75 for food and wine.

Here are the wines we will be featuring:

Pazo Senorans Albarino 2017
Pazo Senorans Coleccion 2014
Pazo Senorans Seleccion de Anada 2002
Bodegas Amaren Blanco 2016
Bodegas Amaren Angeles 2012
Bodegas Amaren Tempranillo 60 - 2005
Dominio de Cair Cuvée de Caïr 2016
Dominio Cair Tierras de Cair 2009

Bodegas Amaren

Bodegas Amaren (meaning 'of my mother' in Basque) pays homage to Ángeles, the mother of Juan Luis Cañas, the owner-manager of Bodegas Luis Cañas. A tireless worker, she dedicated her life to the vineyard and winery with a fierce passion and drive to produce only the highest quality wines. The first vintage of Amaren was the 1995, but it wasn't until 2009 that Juan turned his dream into reality with a winery dedicated to wines that represent the pioneering ambition of his mother. With 22 hectares of vines older than 60 years and another 30 between 30 and 60 years, only the finest grapes are used for these wines. Only vines planted on slopes and terraces have the potential to be Amaren. Each plot is categorised and if the quality is not good enough the grapes will not be used for these wines, resulting in limited production or in some years no production at all - so snap these wines up when you can! This stunning range represents the best of the winery's wines and the drive for perfection across the whole process - from cultivation, through the hand harvest and selection of grapes to thoughtful winemaking and careful ageing, these are honest wines of outstanding quality. For more info about Bodegas Amaren, click here.

Dominio Cair

Juan Luis Cañas and Juan José Iribecampos were great friends before joining forces to take on the challenge of producing top wine from Ribera del Duero together - so much so that the name Cair is an amalgamation of the first two letters of their respective surnames. Based in Ribera del Duero, Cair embraces the innovative viticultural and winemaking techniques found in its sister wineries. Located by the town of Aguilera, Juan Luis and Juan José spent years searching out the perfect vineyard sites and have struck gold with low yielding gnarly old vines planted on very poor soils at 800-900m above sea level. Currently holding 70 hectares, they are constantly on the look out for the right plots. Extreme weather conditions, coupled with very low rainfall, provide the perfect ripening conditions for the grapes. Only the highest quality grapes are harvested each year with rigorous selection taking place in the vineyards prior to grapes being hand picked and passed through two sorting tables. The meticulous care and attention to detail are evident in these wines, which display both the power and finesse evident in the top wines of Ribera. For more info about Dominio Cair, click here.

Pazo de Señorans

It's hard to believe Pazo de Señorans have been making wine for a mere 28 years given that they are now considered one of the finest producers in Spain. The winemaker Ana Quintela is fastidious in her pared back approach, working with the same growers year after year, the secret to the success is the quality of the fruit. Ensuring that grapes are harvested in pristine condition is key in this warm and humid climate. Such is the pervasive nature of the humid, briny air that the raised pergolas for training the grapes to ensure air movement are hewn from solid granite! Pressing is followed by a spontaneous fermentation in stainless steel, helping retain the exuberant fruit character, while the following ageing on lees helps develop texture and spice on the resulting wines. The important thing about Señorans, it has the ability to age and is probably at its best 18-36 months after harvest. The Seleccion Añada is unique being aged on its lees in small steel tanks for up to 36 months or so and demonstrates above all the ageing potential of Albariño, and Señorans in particular, that we think no other producer can mimic. For more info about Pazo de Señorans, click here.

If you love wines from Spain, this event is for you! Click the button below to book now and please let us know of any dietary requirements.

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Tacos & Antojitos
Oct
21
12:30 PM12:30

Tacos & Antojitos

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On Sunday 21 October from 12:30pm to 6:30pm we will be hosting Santiago Lastra at the studio for Tacos & Antojitos! Santiago is a young nomadic Mexican chef with a passion for combining his native customs with local ingredients. Bringing a sense of Mexican celebration to his cuisine, Lastra merges traditional recipes from his homeland with regional produce to create vibrant, flavoursome dishes.

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For the past year Santiago has been travelling the globe, taking up guest chef invitations at high profile establishments including London’s Tate Modern and Carousel , Hija de Sanchez in Copenhagen, Meteri in Italy and Neolokal in Istanbul. His reputation preceding him, he was also invited to return to his homeland to launch Noma Mexico in 2017 as project manager and Rene Redzepi’s right-hand man; sourcing exceptional ingredients from unassuming small-scale producers across the country and Right After that he decide to move to London where he has been developing research trips arounf the uk, to learn about the landscape and nature of the Island and close deals with producer and suppliers.

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Deeply tied to his roots, Santiago began his professional career in Mexico City at the tender age of 15. Here he worked with acclaimed chefs Josefina Santacruz and Federico Lopez before moving to Spain to study at the Basque Culinary Centre. From there, he notably spent time at internationally acclaimed restaurants Mugaritz (Spain, one of the official ’50 Best’) and Bror (Copenhagen), before following his passion – undertaking a research project at the Nordic Food Lab titled ‘the secret of the tortilla’ , creating tortillas with local Scandinavian grains.

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Already winning accolades and recognised as one of San Pellegrino’s top ten young Scandinavian chefs 2015, representing Denmark, Santiago is also exceptionally well- travelled. His culinary skills have taken him to more than eighteen countries worldwide, including Portugal, Denmark, Sweden, Istanbul, Copenhagen, Budapest, Spain and Russia. Over the years Santiago has also hosted guest chef residencies and pop-ups at restaurants and festivals including Mume* Taipei, Postrivoro and Wooding in Italy, Taste of London and 15 Kitchen and Bar in Moscow.

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This year, he has been invited to attend the Venice Carnival with Mattachino, Fontegro and Wine Fest in Ukraine, Soho house in Istambul, Almeni and wooding bar in Italy, and also making lessons and collaborations in Taste of London, The Groucho Club, soho house, and Le Cordon Blue in London and also hosted this summer chef tables and dinners in festivals like Wilderness and Px+

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He will soon open KOL his first solo restaurant in London next year. However, in the meantime, if you want to taste delicious Mexican food, click the button below. We look forward to seeing you all on the 21 October for some smashing Tacos & Antojitos!

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THE PHO SHOW Presents...
Sep
23
11:00 AM11:00

THE PHO SHOW Presents...

Chef wizard Emily Waldon Harris takes us swimming in stock all the way to Vietnam to try the most iconic and delicious noodle and beef soup, Pho. A previous collaborator with EFS during her time as sous chef for Ana Ros' Hisa Franko (no. 48 in World's 50 Best), she boasts an incredible CV including Chef de Partie at restaurant Maaemo (3* Michelin, no. 35 in World's 50 Best), and Chef de Partie at Alinea (3* Michelin, no. 34 in World's 50 Best), as well as stages at other important restaurants including Copenahgen's Noma, and Tokyo's Iyugen.

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KOREAN FRIED CHICKEN SUNDAY
Sep
16
11:00 AM11:00

KOREAN FRIED CHICKEN SUNDAY

Korean born chef wizard Emily Waldon Harris takes this Sunday to previously unchartered territory - Korean Fried Chicken. A previous collaborator with EFS during her time as sous chef for Ana Ros' Hisa Franko (no. 48 in World's 50 Best), she boasts an incredible CV including Chef de Partie at restaurant Maaemo (3* Michelin, no. 35 in World's 50 Best), and Chef de Partie at Alinea (3* Michelin, no. 34 in World's 50 Best), as well as stages at other important restaurants including Copenahgen's Noma, and Tokyo's Iyugen.

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Brewer's Brunch
Aug
19
11:00 AM11:00

Brewer's Brunch

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On Sunday 19 August we will have the honour to pour some of the best Scottish beer we've ever tasted. This limited edition and much in demand range by Fyne Ales will be paired with some cracking food by our team. Basing a menu on the 10 wonderful beers that make up the Origins series we'll serve a flight of the 10 beers, alongside food to match each one. Andrea Ladas, the head brewer of the Origins project, will be around to pour the beers and talk with you about the brewing and inspirations.

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Andrea Ladas is an Italian-Greek “gypsy” brewer, focused on crafting creative brews and inspired by continuous travels. With the Origins Brewing project at Fyne Ales he explores new flavours and adventurous techniques, he brews unconventional beers well rooted in the West of Scotland. His belief is that one day there will be no borders between beers and wines, just fermentations, and people will drink in peace.

The Origins beers are made in tiny batches and released in small collections - in essence, they are rare! When a beer is sold out, it won't be available again. So here's your opportunity to taste all of them in one go! The Origins project is not only exciting for the Fyne Ales brewing team, but also for EFS, as one of these special brews has been crafted in collaboration with Sashana and Ben from EFS. These beers are special and are a beautiful expression of savoir-faire, landscape, seasonality, experimentation, collaboration, and the magic of fermentation.

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This will be the first time all 10 beers will be served under the same roof:
1. Kilkerran Wee Heavy - collab with Springbank Distillers
2. Amphora
3. Pandora
4. Goodnight, Summer - collab with Inver Restaurant
5. Baroque
6. Habitual
7. Expedition
8. Forest Flore - collab with Edinburgh Food Studio
9. Succession
10. Mion Blue

Fyne Ales is a farmhouse brewery that has been making amazing beers since 2001. The Origins Brewing project has been a long time coming - it's the culmination of four years of learning, experimenting and developing a vision for what the project should be. Between Summer 2013 and Autumn 2017, Fyne Ales has barrel-finished a beer for the first time, produced its first mixed fermentation beer, began brewing lactobacillus beers on a commercial scale, brewed our first spontaneously fermented beer(s) and created the Farmhouse Project, a series of beers that were effectively a pilot for Origins Brewing.

The Origins project is unique and avant-guarde in Scotland. It's an exciting project which is pushing brewing boundaries, giving the possibility to learn more and discover new avenues.

Not only that, but we are especially honoured to have collaborated with Fyne Ales last Spring on the 'Forest Flore' edition, which will definitely be available on that Sunday.

If you fancy trying something new, and especially if you love spontaneously fermented and barreled conditioned beer, this event is for you! The price for your Sunday brunch and beer pairing is £40. Click the button below to book.

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Hip Hop Chicken Shop
Jul
22
12:00 PM12:00

Hip Hop Chicken Shop

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FRIED CHICKEN SUNDAY. Have it your way, peak succulence all the way brothers and sisters.

Sunday 22 July , non-stop 12pm and 6pm we got hip hop chicken shop like no other. Book it or walk in anytime.

Casual vibes, trainers and tracksuits encouraged, get on down and celebrate your Sunday with the Southside Crew for some banging beats, and delicious meats, with mamma recipe relish and chicken fat fries.

Get your chicken marinated longtime, fried hard and crispy fresh.

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Come get it, click below.

Stay safe.

 

 

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Our Dinners
Jul
5
to Jul 7

Our 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 £50 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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Our Dinners
Jun
28
to Jun 30

Our 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 £50 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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Our Dinners
Jun
21
to Jun 23

Our 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 £50 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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Savouring Bolivia
May
31
to Jun 2

Savouring Bolivia

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We are happy to announce the dinner series "Savouring Bolivia" with chef Mauricio López, head chef of GUSTU in La Paz, no. 28 of San Pellegrino's Latin America's List of 50 Best Restaurant, on the 17, 18, 19 May 2018.

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Mauricio began his cooking studies in his native city La Paz and worked as an intern in world-renowned restaurants, such as Noma in Denmark, Astrid y Gastón in Peru and Azurmendi in the Basque Country.

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In 2012, he was hired by Melting Pot Foundation to be part of the staff of a gourmet restaurant in Bolivia whose main objective would be to show the Bolivian productive potential, cultural richness and biological diversity to the world, with the aim of propelling the national gastronomic culture as an engine of social and economic development for Bolivia. That restaurant would be called GUSTU.

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After founding the mother organisation Melting Pot in Denmark (2010), Danish entrepreneur Claus Meyer (founder of Noma, and countless other leading lights in gastronomy) established MELTING POT in Bolivia (2012), a not-for-profit organisation created with the purpose to propel a sustainable social and economic development in Bolivia through food. It is the ambition of Melting Pot Bolivia to explore and share Bolivia ́s biological diversity and it ́s culinary heritage, thereby creating a source of dignity and pride for the people of this country.

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GUSTU is Quechua for “flavour”, and the restaurant is the result of a dreamers’ belief that it is possible to change the world through food. They work tirelessly to inspire a whole new generation dedicated to gastronomy, culinary arts, and food production, to discover the true potential of Bolivian gastronomic culture with the amitious aim of being engine for socio-econommic progress in the nation.

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Bolivian natural, cultural and geographical diversity provides an infinite universe of possibilities to be harnessed and shared. The use of indigenous products directly benefits Bolivian people, improving their living conditions of producers and their communities. GUSTU Restaurant works exclusively with products planted, grown, born, raised and processed in Bolivia, to spread the generosity of Bolivia’s nature and people to a global audience.

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GUSTU Restaurant has developed a modern and innovative cooking style with the combination of ancient and highly innovative techniques that highlight the value and special features of hundreds of native products, transporting guests through the wealth and biodiversity of Bolivia, surprising even the most demanding palates.

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Come and have taste of what's cooking in Bolivia. Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £50, and an optional drinks pairing menu will be available for £35. To book "Savouring Bolivia" dinners on 17, 18, 19 May 2018 hit the button below. To avoid disappointment, book early and let us know your dietary requirements.

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NUR
May
25
to May 26

NUR

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We are happy to host the dinner series "NUR" with chef chef Nurdin Topham on 25, 26 May 2018. In his 20 plus years working as a chef, cooking in the UK, Copenhagen and Hong Kong, Nurdin Topham’s core focus has been joining the dots between nutrition and gastronomy. Currently living in London where he was born , he is on a journey exploring how he can offer the most nourishing foods to guests but not at the expense of delicious taste. 

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The majority of his formative years, Nurdin spent cooking with Raymond Blanc as his Development Chef and later entrusted to run The Raymond Blanc Cookery School. It was during this time he furthered his interest in nutrition, gaining a qualification as a nutritional therapist. Sources of inspiration come from time working in the Nordic Food Lab in Copenhagen, travelling in Japan and cooking with Japanese and Asian ingredients.

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Nurdin's largest project to date was restaurant NUR in Hong Kong, which opened in April of 2014. The vision was to serve a holistic food experience with a consideration for nutrition and an exploration of ingredients from the region, with dedication to house made fermented foods. NUR earned a Michelin star in October 2014 and was one of Hong Kong's leading dining destinations until its close August 2016. 

New York Times, Frank Bruni described it as: “With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking, Mr. Topham produces food thats sensationally robust without being the least bit rich. Its almost oxymoronic, packing a light wallop, with a clearness and purity of effect that Ive seldom encountered.”

Crab and pomello taco.jpg

In 2017 Nurdin was part of the event wastED in London. A project teaming up Selfridges and Dan Barber, from the well established Blue Hill restaurant in New York. Nurdin was in charge of the series of guest chefs. He worked alongside an array of worldwide leading chefs, such as Raymond Blanc, Gordon Ramsay, Alain Ducasse, Matt Orlando, Christian Puglisi; and the list goes on. Focusing on food waste, this experience was eye-opening and contributed enormously to the currently important food waste movement.

Since then, Nurdin has been cooking at the michelin starred restaurant Hedone in London. He is now working on a promising new project, which is still to be revealed.  

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Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £50, and an optional drinks pairing menu will be available for £35. To book "NUR" dinners on 25, 26 May hit the button below. To avoid disappointment, book early and let us know your dietary requirements. 

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International Simmer: Latvia meets Scotland
May
24
7:30 PM19:30

International Simmer: Latvia meets Scotland

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Our unique collaboration series between food & poetry uses flavour, scent, and colour in response to poems. In this edition we bring an international flavour and welcome a Latvian chef to our kitchen and four distinct Latvian voices and their Scottish / Welsh translators. 

This event has been generously supported by Latvian Literature which works internationally to support Latvian literature abroad.  Learn more at here

The Latvians poets:
Katrīna Rudzīte
Henriks Zēgners
Inga Pizāne
Eduards Eipurs

Translated by:
Katherine Sowerby
William Letford
Llyr Gwyn Lewis.

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Raivo Behmanis is a Latvian chef specialising in local and foraged ingredients. He works at Restaurant 3 renowned for it's contemporary take on "forest cuisine" - finding gourmet inspiration from Latvia's vibrant woodlands. He believes simplicity is the new black.

Hosted by Salitre award winning poet  Ryan Van Winkle, 'Simmer' pairs poets with dishes carefully selected & prepared to illuminate and echo their work.

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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 £50 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.

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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.  

Organised & supported by Latvian Literature. 

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NUR
May
17
to May 19

NUR

Nurdin.jpg

We are happy to host the dinner series "NUR" with chef chef Nurdin Topham on 25, 26 May 2018. In his 20 plus years working as a chef, cooking in the UK, Copenhagen and Hong Kong, Nurdin Topham’s core focus has been joining the dots between nutrition and gastronomy. Currently living in London where he was born , he is on a journey exploring how he can offer the most nourishing foods to guests but not at the expense of delicious taste. 

Poached brill, almonds and summer beans.jpg

The majority of his formative years, Nurdin spent cooking with Raymond Blanc as his Development Chef and later entrusted to run The Raymond Blanc Cookery School. It was during this time he furthered his interest in nutrition, gaining a qualification as a nutritional therapist. Sources of inspiration come from time working in the Nordic Food Lab in Copenhagen, travelling in Japan and cooking with Japanese and Asian ingredients.

Mayura Waguy bavette, Tokyo turnip, lemon condiment.jpg

Nurdin's largest project to date was restaurant NUR in Hong Kong, which opened in April of 2014. The vision was to serve a holistic food experience with a consideration for nutrition and an exploration of ingredients from the region, with dedication to house made fermented foods. NUR earned a Michelin star in October 2014 and was one of Hong Kong's leading dining destinations until its close August 2016. 

New York Times, Frank Bruni described it as: “With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking, Mr. Topham produces food thats sensationally robust without being the least bit rich. Its almost oxymoronic, packing a light wallop, with a clearness and purity of effect that Ive seldom encountered.”

Crab and pomello taco.jpg

In 2017 Nurdin was part of the event wastED in London. A project teaming up Selfridges and Dan Barber, from the well established Blue Hill restaurant in New York. Nurdin was in charge of the series of guest chefs. He worked alongside an array of worldwide leading chefs, such as Raymond Blanc, Gordon Ramsay, Alain Ducasse, Matt Orlando, Christian Puglisi; and the list goes on. Focusing on food waste, this experience was eye-opening and contributed enormously to the currently important food waste movement.

Since then, Nurdin has been cooking at the michelin starred restaurant Hedone in London. He is now working on a promising new project, which is still to be revealed.  

Rasberry and Meadowsweet tart.jpg

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £50, and an optional drinks pairing menu will be available for £35. To book "NUR" dinners on 25, 26 May hit the button below. To avoid disappointment, book early and let us know your dietary requirements. 

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Our Dinners
May
10
to May 12

Our 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 £50 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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NUR
May
3
to May 5

NUR

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We are happy to host the dinner series "NUR" with chef Nurdin Topham on 3, 4, 5 May 2018. In his 20 plus years working as a chef, cooking in the UK, Copenhagen and Hong Kong, Nurdin Topham’s core focus has been joining the dots between nutrition and gastronomy. Currently living in London where he was born, he is on a journey exploring how he can offer the most nourishing foods to guests but not at the expense of delicious taste. 

Poached brill, almonds and summer beans.jpg

The majority of his formative years, Nurdin spent cooking with Raymond Blanc as his Development Chef and later entrusted to run The Raymond Blanc Cookery School. It was during this time he furthered his interest in nutrition, gaining a qualification as a nutritional therapist. Sources of inspiration come from time working in the Nordic Food Lab in Copenhagen, travelling in Japan and cooking with Japanese and Asian ingredients.

Mayura Waguy bavette, Tokyo turnip, lemon condiment.jpg

Nurdin's largest project to date was restaurant NUR in Hong Kong, which opened in April of 2014. The vision was to serve a holistic food experience with a consideration for nutrition and an exploration of ingredients from the region, with dedication to house made fermented foods. Under one year of being opened, NUR earned a Michelin star in October 2014 and was one of Hong Kong's leading dining destinations until its close August 2016. 

New York Times, Frank Bruni described it as: “With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking, Mr. Topham produces food thats sensationally robust without being the least bit rich. Its almost oxymoronic, packing a light wallop, with a clearness and purity of effect that Ive seldom encountered.”

Crab and pomello taco.jpg

In 2017 Nurdin was part of the event wastED in London. A project teaming up Selfridges and Dan Barber, from the well established Blue Hill restaurant in New York. Nurdin was in charge of the series of guest chefs. He worked alongside an array of worldwide leading chefs, such as Raymond Blanc, Gordon Ramsay, Alain Ducasse, Matt Orlando, Christian Puglisi; and the list goes on. Focusing on food waste, this experience was eye-opening and contributed enormously to the currently important food waste movement.

Since then, Nurdin has been cooking at the michelin starred restaurant Hedone in London. He is now working on a promising new project, which is still to be revealed.  

Rasberry and Meadowsweet tart.jpg

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £50, and an optional drinks pairing menu will be available for £35. To book "NUR" dinners on 3, 4, 5 May hit the button below. To avoid disappointment, book early and let us know your dietary requirements. 

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Film & Synesthesia
Apr
26
to Apr 28

Film & Synesthesia

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Join us for a special collaboration between the Edinburgh Food Studio, a lecturer in film and a teaching fellow at the University of Edinburgh on the 26, 27, 28 April. "Film & Synesthesia" promises to be a bright and effervescent evening of cinema and food.

The taste, the aroma, the sound, the size, the temperature, the spices (trigeminal senses), and all its other characteristics combine in our brains to create one harmonious 'picture' of what is happening. This can be considered a form of synesthesia, that is 'the mingling of the senses'.

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Food offers us myriad opportunities to explore how we build our realities, built on the sensory information we receive. Food offers us a unique insight into the how our senses work. When you enjoy a tasty morsel, your senses combine to give a single perception, that is, the tasty mouthful in all its multisensory glory.

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There are corresponding theories of how we enjoy cinema. Far from being restricted as we might be led to believe by only sound and vision, infact much of the impact of cinema results from the many ways of communicating other sensory elements to augment our experience of the sound and light.

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Dr. Malgorzata Bugaj is a lecturer in film and media at the University of Edinburgh’s Centre for Open Learning. She has taught courses on European cinema, film theory, avant-garde film and cinema and senses. A large part of her research revolves around the notion of synaesthesia in cinema. She is also a film curator and co-founder of Edinburgh pop-up cinema collective, KinoKlub, showcasing surreal and experimental film in unusual places and often in an immersive setting.

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A recent, exciting development in film studies, the audio-visual essay allows academics and critics to express critical ideas by re-editing and re-mixing images and sounds from the films themselves. 

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Dr. Pasquale Iannone is Teaching Fellow in Film Studies at the University of Edinburgh. His specialisms include European cinema (British, French and Italian in particular), videographic film criticism as well as film sound and music. Pasquale is also an experienced critic and broadcaster, regularly contributing reviews and features to Sight & Sound and various BBC radio programmes. Pasquale’s film curation includes several seasons at Filmhouse and Glasgow Film Theatre and he has collaborated on events with the Edinburgh International Film Festival, BFI Southbank, Southbank Centre, The Barbican and the Institute of Contemporary Arts amongst others.

Our third collaborator is Dr David Sorfa, a Senior Lecturer in Film Studies at the University of Edinburgh and Programme Director of the MSc in Film Studies. He was previously Head of Film Studies at Liverpool John Moores University and is editor-in-chief of the journal Film-Philosophy.

He has written on a broad range of film related subjects. He has particular interests in film-philosophy, phenomenology, the work of Jacques Derrida and film adaptation. He thinks that Derrida is the new Deleuze.

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To experience the event "Film & Synesthesia" with us on 26, 27, 28 April hit the button below. Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £50, and an optional drinks pairing menu will be available for £35. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Chilean Bistronomy
Apr
19
to Apr 21

Chilean Bistronomy

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We are honoured to announce the dinner series "Chilean Bistronomy" with chef Carolina Bazán on the 19, 20, 21 April 2018. Her restaurant, Ambrosia, is no. 37 in Latin America's 50 Best Restaurants and Carolina is the winner of the One to Watch Award. She is currently one of Chile's most acclaimed chefs and 1 of the only 5 female chefs to make San Pellegrino's list of Latin America's 50 Best Restaurants.

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Ambrosia is often describe as a modern Chilean restaurant with a french accent, a market-to-table experience, with a pinch of David Chang's decadent influence. Santiago's fine dining restaurant scene has been evolving over the last few years and is now focusing on long-neglected traditional ingredients presented in a modern way. Carolina is one of the leaders behind this movement and certainly the only woman chef to walk forth with the flag. 

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Carolina worked in her family's restaurant, Ambrosia, for several years. During those she travelled to Peru and Brazil to deepen her culinary education. In 2011, when she turned 30, Carolina decided to spend some time in Paris, start from zero working as an intern to learn more skills. She worked under Gregory Marchand at his renowned bistro, Frenchie, from which Ambrosia Bistro takes much inspiration. 

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Coming back to Santiago, Chile, Carolina decided to refurbish and relocate her family's restaurant. With her partner in restaurant and in life, Rosario Onetto, both opened the newer Ambrosia Bistro.  Their restaurant is now one of the main spots for creative dining. The ever-changing menu is a great expression of Chile's landscape, climate and coastline. It is constantly showcasing fresh Chilean products.

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This is a very exciting event. If you want to taste Chilean food with a modern French twist, this is for you! Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £50, and an optional drinks pairing menu will be available for £35. To book "Chilean Bistronomy" dinners on 19, 20, 21 April 2018 hit the button below. To avoid disappointment, book early and let us know your dietary requirements. 

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SpontanScran II
Apr
12
to Apr 14

SpontanScran II

After last year's successful event, we are super excited to present a second edition to this unique collaboration exploring the world of spontaneously fermented sour beers. On the 12, 13, 14 April we are joined by beer connoisseur Joe Dick for a dinner series featuring a drinks pairing of wild fermented beers. 

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Joe Dick is a staunch defender of the Lambic tradition and all things spontaneously fermented. Previously of The Hanging Bat, a pioneering bar of the UK beer scene, Joe is now working with renowned beer importers James Clay.  In this environment he fosters a deep desire to understand the full spectrum of beer diversity. Under the employ of James Clay, Joe is able to spread this desire further than the bar room and is developing the interest, and tastes, of the whole of Scotland. 

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Spontaneous and wild fermentations are incredibly challenging brewing processes to master, but the results produced are some of the most complex and nuanced in the industry.  Even breweries who have utilised these methods for centuries would never claim to have fully ‘understood’ the techniques they use and microflora involved - wild fermentation will always remain, to a certain extent, a dark art. These styles constitute a tiny portion of global beer production, but this is beer in it’s most essential form. The history dates back to the first time somebody made a bowl of porridge and forgot about it.

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Fast forward a few millennia, wild fermented beer is now enjoying a global revival after very nearly being killed off in the latter part of the 20th century by the enormous growth of industrial brewing conglomerates. The advent of global travel, immediate knowledge sharing and a new age in microbiology means that we are now in the most exciting era to be making and drinking off-piste beers.

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In many ways the resurgence in Spontaneous and Wild beer can be linked to developments in the Natural and Biodynamic Wine movements. Bacterial and yeast ecologies are being harvested in every corner of the world to inoculate worts of indigenous grains. they are ageing in complex barrels from local drinks, and macerated with native fruits and herbs. The resulting beers are imbued with the character of both the brewer and the place they were made.

The beers chosen by Joe to be presented during the weekend are rare gems. This is a unique opportunity for all fermented drink lovers. Here's the list of what we will be opening:
Zenne y Frontera & Hommage by 3 Fonteinen
Dude Geuze Black Label by Boon
Lambicus Blanche by Timmermans
Oudbeitje by Hanssens
Cuvée René Kriek by Lindemans

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The EFS team will be rising to this creative challenge, and after tasting these beers, rolling out a tasting menu designed to match their flavours. Typically in this industry drinks are the ones paired to pre-defined dishes. But for this event, dishes will be created in response to the drinks; and Joe Dick will talk us through the history and fascinating methods used to make these unique drinks. 

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £50, and an optional drinks pairing menu will be available for £35. To book "SpontanScran II" dinners on 12, 13, 14 April 2018 hit the button below. To avoid disappointment, book early and let us know your dietary requirements. 

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Cub
Apr
8
to Apr 9

Cub

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We have the pleasure to announce the dinner series "Cub" with Ryan Chetiyawardana, Douglas McMaster, Robin Honhold and Belvedere on 8-9 April 2018 from the restaurant Cub in London. Cub follows a simple premise of bringing people together through great food and drink. 

Cub is the highly anticipated new concept to launch at the former White Lyan site by Ryan Chetiyawardana (aka Mr Lyan) and his team, who have partnered with friend and long term collaborator Doug McMaster of Brighton’s pioneering zero-waste restaurant Silo. Cub offers a new and unique luxury drinks-led dining experience for guests. Working alongside partners Krug Champagne, Belvedere and LVMH, the venue blurs the boundaries of food and drink by approaching them as a united entity, presenting the pair’s own modern interpretation of a restaurant.

On these two evenings, dishes and drinks are prepared in tandem, each designed to bring out the best in the other. It will be a ping pong game, a dialogue, where a main ingredient will be chosen and drinks and food will be developed around it. 

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Ryan Chetiyawardana

Ryan Chetiyawardana (A.K.A Mr Lyan) has been involved in several of the UK's best bars for over a decade. He helped take the last four of these onto national titles and all featured in the Top 40‘ World's Best Bars’ list for Drinks International. He has been named UK bartender of the year twice and has won several national competitions. He now helps design and judge several notable national and international competitions whilst acting as a mentor to competitors.

Ryan has been a contributing columnist to Imbibe, Class Magazine, Gourmand and Gin&It Magazine and is the cocktail and drinks writer for The Huffington Post and Whisky Magazine. He has designed cocktail programs for Unfiltered, The Whisky Yearbook and also for the likes of Death by Burrito, Virgin Airways, The Whisky Show, Elliot's, Selfridges and Brewdog. Ryan’s menus have been nominated for ‘World’s Best Cocktail Menu’ and have been featured in many talks around the world.

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Ryan is also known as an innovator having given talks in the US, Norway, Sweden, Germany, Azerbaijan, Sri Lanka and Russia on pioneering drinks practice. He was also named 'Hot Stuff' at the Imbibe Awards 2012, and was named co ‘Innovator of the Year' at the 2014 awards. He was named in Wallpaper’s ‘Next Generation’ list in January and has been shortlisted for Zagat’s ‘30 under 30’. Ryan was the 'Spirits Ambassador' for Imbibe Live 2014.

However, Ryan also liaises regularly with the home enthusiast having given talks based on home cocktails at many events and seminars around the world. He has directed pieces geared towards the home bartender and the novice through platforms such as social media, Huffington Post and in-house magazines for Harrods and Virgin Airways and many other media publications around the world. Ryan is a member of the Guild of Food Writers. He has recently opened three 'Mr Lyan' bars - ‘Henry’ at the Hudson hotel in New York, and ‘White Lyan’ - the first cocktail bar in the world to feature no perishables - in London which was awarded 'Best New Bar in the World' at the prestigious 2014 Spirited Awards. 'Dandelyan' launched on Southbank, London within the Mondrian Hotel in October 2014.

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Douglas McMaster
Born near Sheffield in 1987, Douglas fell into cooking after dropping out of school and like a lot of cooks began in the pot wash.  Young, yet determined, Douglas managed to gain employment in some of the best Michelin starred kitchens in the UK. He has worked alongside such cooking giants as Fergus Henderson (St John), Colin McGurran (Winteringham Fields) and James Lowe (Lyles).

Douglas became a young chef superstar winning ‘Yorkshire Young Chef of the Year 2008’ and in 2009 won the ‘BBC Young Chef of the Year Award’. In 2012, Douglas won the title of ‘Britain’s most irreverent chef’ at the first Y.B.F awards, cooking a tasting menu comprised of food that would have otherwise been “Wasted”.

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Douglas met the legendary artist Joost Bakker whilst travelling in Australia in 2011 and quickly became executive chef and business partner of ‘SILO by Joost’; the world’s first waste free cafe in Melbourne.  Here he won the ‘Restaurant of the Year’ Award after just 6 months of trading, as well as ‘Best Dish of the Year’ and ‘Most Sustainable Restaurant’.

In October 2014, Silo Brighton was born – the UK’s first zero waste restaurant. Silo demonstrates conscious cooking and of course making nutritious, creative and delicious food at true cost. Douglas is out to prove that a sustainable business model is financially viable and that small ecological farms are able to feed the world.

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Robin Honhold
Robin Honhold has a decade of experience working in the Hospitality industry across numerous roles and sectors. Originally from Edinburgh, Scotland, he gained a BSc in Mathematics and has worked in bars in the UK, Australia and the USA. His insight across numerous markets has been utilised in new bar openings, two of them in Edinburgh, and managing world leading bars, including Bramble in Edinburgh and White Lyan in London. 

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Robin moved from Edinburgh to London to join White Lyan as Venue Manager in early 2014. In that time he has been a key contributor to White Lyan’s success in gaining "Best New international Cocktail Bar" at the Spirited Awards and sustaining it in the "World’s 50 Best Bars" list. He has also played a key role in enabling the development & evolution of the business. Whilst in this role he has been studying for a Masters degree in Brewing & Distilling, only one of many avenues of inspiration that sees him respected and lauded for his skill in the areas of bartending and product development.

As of January 2016, Robin became the Operations Manager for Mr. Lyan Ltd to help lead and direct the business alongside owners Ryan Chetiyawaradana & Iain Griffiths as it grows and develops.

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For this event, drinks pairing is considered part of everybody's menu, and the price for drinks and food will be £85. Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. To book "Cub" dinners on 8-9 April hit the button below. To avoid disappointment, book early and let us know your dietary requirements. 

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Our Dinners
Apr
5
to Apr 7

Our 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 £50 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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Our Dinners
Mar
29
to Mar 31

Our 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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Our Dinners
Mar
22
to Mar 24

Our 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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Our Dinners
Mar
15
to Mar 17

Our 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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Remembering Bocuse
Mar
8
to Mar 10

Remembering Bocuse

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“Pope of gastronomes” Paul Bocuse died on 20 January 2018 and these three evenings will be a tribute to him.

The renowned Lyon born Michelin-starred chef was a celebrated master of Haute Cuisine. Paul Bocuse's restaurant held 3 Michelin stars for over 50 years. This legendary figure has contributed enormously to the French Gastronomy by both being a leader of culinary trends of the nouvelle cuisine in the 70s, and by training students that are now notable chefs. 

Be ready for some traditional and simple food revolving around cream, butter and wine, the basis of French cuisine. We are looking forward to going through the books and cooking the classics! 

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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Sweetdram
Mar
1
to Mar 3

Sweetdram

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We are very excited to host Sweetdram, Edinburgh’s newest distillery, at the studio on 1, 2, 3 March 2018. Sweetdram makes modern spirits that are exciting and progressive, they don’t conform to expectation or category, and give drinkers something genuinely different to drink.

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This will be the first time their entire range has appeared together under one roof. All products will be mixed into cocktails and paired with delicious food created by the studio's team. 

 

 

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The cocktails will be designed exclusively for the evening to showcase the Sweetdram portfolio, including their juniper-free botanical spirit, Escubac, Brooklyn-distilled sour cherry moonshine, and wild-foraged limoncello. 

 

 


Drinks will be mixed by Vangeli Moschopoulos, Creative Director and the man responsible for the distinctive Sweetdram labels. Van bartended in Edinburgh while completing his design degree and went on to form a pop-up bar collective in London while finishing his MA at the Royal College of Art.

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For this weekend, the drink pairing is strongly suggested to everybody's menu. Due to how closely we are working with the Sweetdram team we are able to offer this drink pairing of 5 cocktails at the very special price of £20. This is a unique collaboration which will showcase amazing new products and how versatile they can be. Food will be designed to pair those drinks but also to enhance their flavours and aromas. 

Experience this collaboration while you can. Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu along with the drink pairing menu is £65. To book "Sweetdram" dinners on either 1, 2, 3 March hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements. 

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GRAIN
Feb
22
to Feb 24

GRAIN

It is a great pleasure to announce this exciting three evening dinner series with Michael Craig, and Henry Stevens, who join us from Amass - the widely acclaimed Copenhagen restaurant helmed by Matt Orlando, formerly Head Chef of Noma. Dinners will be held on the 22, 23 and 24 February.

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This is a homecoming for Glasgow born chef Michael Craig, who has been cooking around Europe for many years. Michael's dominant focus over two years at Amass has been pastry. It is his eternal quest for grain and goodness, that inspires this series.

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So on this tour of his homeland, Michael will visit some of Scotland's grain specialists, exploring the flavor and history of Scottish grain, the varied forms in which we consume it & addressing the future role of grain in society. Seeds planted on this journey will grow into new delicious ideas, fertilised by abundant knowledge of modern cuisine built on the finest seasonal, local, organic, and wild ingredients. This looks set to be a bumper harvest. 

Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu (£35) will be carefully chosen by Henry Stephens, assistant restaurant manager at Amass. To book GRAIN dinners on 22, 23 or 24 February hit the button below. To avoid disappointment, book early and let us know your dietary requirements. 

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Our Dinners
Feb
15
to Feb 17

Our 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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