Research & Articles
How local is local? Peter Hertzmann explores what 'local food' means today.
We are quick to emphasise on the French influence on the Scottish kitchen, but we inherited the most important recipe of all from the Dutch: the secret of salt-herring.
Most fish in Scotland is sold as fillets. Of course it is. That’s the bit we eat. Aye, but just as a good cook would never let some beef shins or chicken bones go to waste, why aren’t we thinking about fish in the same way? What about the bones, the head, the offal? What happens to that? It seems a shame to waste it.
Ana Roš, chef of the acclaimed restaurant Hiša Franko in Kobarid, Slovenia has been awarded Worlds Best Female Chef 2017. On 8, 9, 10 of December 2016 (5 weeks ago) we were lucky to be joined at EFS by Ana Roš for a three night dinner series - Neighbouring Mountain.
The Rev. George Barry in his 1805 History of the Orkney Islands describes how “the flesh of the young seals is used fresh; and, both in that state and in that of hams, is said to be tolerable.”
Many of our guest chefs have chosen to feature Halibut, learn how to make two beautiful dishes.
Making butter is a relatively simple mechanical process, but at every stage there are many small, nuanced choices to make. These choices are your opportunity to make the butter in your own 'style'.
‘Wasted’ is a platform for ideas, a whole bunch of connected thoughts, a cognitive extravaganza where being aware was inspiring. Wasted influences food rationalism and supersedes pessimism.