We are happy to welcome chef Pedro Pena Bastos at Edinburgh Food Studio on 13, 14, 15 October for the “Iberian Connection” dinner series.
Pedro Pena Bastos is an ingredient-based chef. Currently head chef at the Esporão Restaurant, a 40-year-old farm producing wine and olive oil in the region of Alentejo Portugal, Pedro has been emphasising on flavour, quality and seasonality, respecting nature and traditions. His dishes are full of creativity and sensitivity.
At Esporão, Pedro focuses on a healthy vision of plant based gastronomy, largely sourced from small biodynamic farmers and producers. On a daily basis, he picks his own ingredients from the restaurant’s own kitchen garden. On this visit to Scotland we will encourage him to do the same with our local farms and producers here, for these events we will be privileged to see how Pedro’s reactive cooking responds to our native produce.
Pedro’s inspiration is the space where local fresh produce and emotion combine, working on the pure essence of the ingredients’ natural expression.
From 2013 to 2014, Pedro was the head-chef of “Grémio Literário”, a private literature club in a 1600s building. After studying culinary arts in Lisbon, Pedro travelled from 2009 to 2012 to get some international experience. At his return he started an exclusive catering company called “Revolta do Palato”, which were focused on customized food events. This project enabled Pedro to travel a lot in Asia, and increasing his knowledge on food.
Dinner starts at 8pm, and guests are welcome from 7h30pm onwards. The set menu costs £42, and an optional drinks pairing menu will be available for £35.
To book “Iberian Connection” dinner on either 13, 14, 15 October 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.