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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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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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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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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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
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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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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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.

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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 £45, 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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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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The Drift
Feb
6
6:30 PM18:30

The Drift

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We are lucky to welcome the Annual Edinburgh Dinner of The Drift Winery, located in Overberg Highlands in South Africa. 

Bruce Jack, the owner, and Pete Goffe-Wood, a renowned chef and the judge of Master Chef South Africa, will be hosting this amazing feast. Both have been working together for years pairing food to wines - so you can certainly expect a sensational evening with beautiful flavour pairings. 

This special event will feature 8 wines in a 4 course menu. The wines are all grown on the mountain estate and are super premium, made in extremely limited volumes. 

Dinner starts at 7pm, and guests are welcome from 6:30pm onwards. The menu costs £75, which includes food and wine. To book dinner email catherine@thedrift.co.za. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Flavouring Reality
Feb
1
to Feb 3

Flavouring Reality

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Flavouring reality – An evening of food and ideas exploring how we perceive what is real. 

Join us for a special collaboration between the Edinburgh Food Studio, a neurologist and a psychiatrist. It promises to be a light-hearted evening of food and discussion of what science can tell us about our sense of self and how we experience the world.

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As we meet with friends to feed the senses and fill our stomachs, we can pause to wonder about some of the great questions, such as how do we perceive the world around us, how do we know the self, how do we distinguish between our minds and our bodies? 

These evenings will feature brief demonstrations drawing on contemporary neuroscience and insights from clinical practice.

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Jon Stone and Alan Carson are a neurologist and neuropsychiatrist with decades of experience in both clinical work and research. They will be discussing examples of what science can tell us about ourselves, and how in the 21st century we still carry some assumptions about ourselves and the world which are fundamentally false. They will be assisted by Wojtek Wojcik, a liaison psychiatrist interested in public engagement and debate.

The kitchen will be serving a special menu of dishes which have arisen out of preparatory work for the series and are a response to these ideas.

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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 "Flavouring Reality" dinners on either 1, 2, 3 February hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements.

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Our Dinners
Jan
25
to Jan 27

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
Jan
19
to Jan 20

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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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
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
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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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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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 Jaime researchs 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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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 Claire Askew, Christine DeLuca, Jo Clifford, and Harry Giles.

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.

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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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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

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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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Edinburgh Food Studio Dinners
Nov
16
7:30 PM19:30

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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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 Carles 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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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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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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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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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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