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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.

Earlier Event: August 29
The Hit Lessons
Later Event: September 7
Edinburgh Food Studio Dinners