From the 18 Aug until the 10 of Sept, Edinburgh Food Studio will be run by NURonTour, the team behind one of Hong Kong’s most innovative restaurants, NUR Hong Kong.
NURonTour is headed up by chef Nurdin Topham who met Ben Reade in Copenhagen whilst working together at the Nordic Food Lab. Nurdin has over 19 years of experience working as a chef, the majority of which was spent with Raymond Blanc at Le Manoir Aux Quat’Saisons. Nurdin worked two years in the two Michelin starred kitchen, five years as the personal Development Chef to Raymond Blanc. He was then entrusted to run The Raymond Blanc Cookery School as Cookery School Head Tutor for three years. It was there that he studied nutrition and qualified as a nutritional therapist.
Nurdin's largest project to date is restaurant NUR in Hong Kong. It’s named after its founder where the first syllable in his name means “light” in Arabic, a meaning which also resonates in Nurdin’s dishes. Together with his wife Salma Gaj and senior chefs James Murray, Richard Phillips, Nurdin wanted to offer an holistic food experience with consideration of nutrition and exploration of ingredients within the region. Even though Hong Kong imports almost 94% ingredients, Nurdin and his team set up three deliveries per week from the local farms to support the Hong Kong growers.
NUR was awarded a Michelin star in 2014 and in 2015, restaurant critic Frank Bruni from the New York Times reviewed the restaurant as “With a scrupulous emphasis on the best vegetables, fish and meat available and with absolutely flawless cooking [...] Mr. Topham produces food that’s sensationally robust without being the last bit rich.”
Nurdin met James and Richard during their formative years working for Raymond Blanc at Le Manoir.
James continued working at various Michelin establishments once he moved to London, including Texture, the Gordan Ramsay group and Rousillion (now closed). James assisted Nurdin in developing and setting up restaurant NUR and has been running the restaurant as head chef.
Richard's journey after Le Manoir took him to the south of France to work for Michel Guerard and his three star restaurant Les Pres d'eugenie. When returning to the UK, Richard progressed to head pastry chef at The Waterside Inn. At NUR in Hong Kong, Richard is an integral part of the team as head of pastry.
NURonTOUR brings the NUR team together to showcase and explore their ideas and food outside of Hong Kong for the first time! They are coming to Scotland to cook with seasonal products and explore what the land has to offer.
Dinner starts at 8pm, and guests are welcome from 7:30pm. The set menu costs £35, and an optional drinks pairing menu will be available for £30.
To book "NURonTOUR" email firstname.lastname@example.org or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.
For more information about Nurdin Topham and his team check out http://www.nurdintophamprojects.com