Keltic Rising


Edinburgh Food Studio is honoured to announce a dinner series "Keltic Rising" with chef Rose Greene on 22nd, 23rd, 24th September.

Rose Greene hails from Multyfranham, a tiny village in the centre of Ireland. The youngest of a large family she had many great influences surrounding her from an early age. Raised on her mother’s dairy farm, she enjoyed the simple pleasures of helping her hand churn butter, aiding her brothers with the cows when calving and learning about wildlife and nature with her father.

Lamb & turnip

Lamb & turnip

Her drive to become a chef started pretty early, leading to studies in Culinary Arts. After graduating first came Edinburgh, cutting her teeth on restaurant Number One, at The Balmoral Hotel, as like most young chefs she was eager to learn from the best. She headed towards Cheltenham working in Le Champignon Sauvage, where her interest in wild food began…

Apple root

Apple root

After a stint in her homeland in Dublin’s Thorntons, followed a long voyage to Australia, working along side Dan Hunter in his former restaurant The Royal Mail, a farm restaurant and a sea of exotic produce gave rise to a time which opened her eyes to a different food culture.

After many years of moving and changing kitchens and countries, came In De Wulf, moving to the little Belgian village of Dranouter, which became home away from home for almost 5 years. This kitchen was exactly what she needed to keep her in one spot…

Duck egg, rhubarb, wood sorrel

Duck egg, rhubarb, wood sorrel

Quickly becoming sous chef, she rose to the challenge of building a solid structure within the kitchen allowing for the team to expand and develop, within a year she proceeded to head up the restaurants research and development, experimenting with fermentation and connecting with the microbiology department of the University of Antwerp. The diversity of lactic acid bacteria in her experiments aided their research into the health benefits of fermented foods. She also took part in a community based program which enabled a wider public study into different beneficial bacteria.

Ferment raspberry soda

Ferment raspberry soda

She then became partners with In De Wulf’s owner, Kobe Desramaults in the opening of “De Superette”, a super hip bakery/restaurant in the charming city of Gent, focused on naturally fermented bread baked in a wood fired oven, and a cuisine based on local and organic produce, in a casual and accessible setting.

In the following years Rose split herself between In De Wulf and De Superette, her focus was reaching out and building solid relationships with local farmers and producers, supporting their efforts and bringing their produce to the spotlight. A strong work ethic, traditional techniques, and a sustainable pathway were second nature to her.

In 2015, as co-author “De Superette” cookbook was released highlighting their main suppliers and looking at the techniques used in both creating dishes and preserving produce for future use.

After many years demanding the most from herself and the team around her, Rose took the hard decision to leave Belgium in 2016. Deciding to take time out, to travel throughout Europe along with her partner and fellow chef, Margaux.

Field cress

Field cress

Currently they are connecting with farmers and producers, foraging in the highs and lows of our nature, in search of the most sustainable practices utilized in our surroundings, aiming to learn, teach and be inspired by what they find along the way. They wish to broaden their view on current food practices in order to become more in tune with the bounty nature has to offer and step forward to build a new perspective on food. Rose’s fundamental belief is approaching food as nourishment, relying on the diversity of our natural resources in order to create flavours that can be shared, enjoyed and inevitably become memories…

Hazelnut cream alcohol

Hazelnut cream alcohol

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 the "Keltic Rising" dinner on either 22nd, 23rd, 24th September email book@edinburghfoodstudio.co or call 0131 258 0758. To avoid disappointment please book in advance and let us know of your dietary requirements.