Scotland’s best up-and-coming chefs set to put on a feast

0
12

SCOTLAND’S best up-and-coming chefs are set to put on a feast at Edinburgh’s Holyrood Park.

In a celebration of the country’s “Year of Food and Drink”, trainee chefs will create dishes against the iconic backdrop of Arthur’s Seat and Holyrood Palace.

Over the course of the weekend beginning Friday 8th May, the Holyrood Kitchen pop-up restaurant will offer locally sourced ingredients from independent suppliers and producers throughout Scotland.

Up-and-coming trainee chefs will create the meal
Up-and-coming trainee chefs will create the meal

 

Set within the Park, the Holyrood Education Centre will be transformed into an exclusive eatery – with only 44 covers available at each sitting – offering guests the on-trend restaurant ‘communal table’ experience.

Diners will be able to sample a three course tasting menu, expertly prepared by trainee chefs and recent graduates from the cookery school, complete with wine, paired to compliment the food, and hand-crafted petit fours.

Each course will be introduced by Chris Stewart, Head Tutor at the Edinburgh School of Food and Wine, with diners having the opportunity to hear more about the ingredients from some of the suppliers and producers themselves.

Throughout the dining experience, guests will hear from Scottish producers ranging from Great Glen, a family run business based in the Highlands, specialising in wild Scottish venison charcuterie to Craigie’s Farm and Deli, located just outside of Edinburgh.

The pop-up restaurant is set against the iconic Arthur's Seat backdrop
The pop-up restaurant is set against the iconic Arthur’s Seat backdrop

 

Suppliers from Northwood wild boar, which rear boars in woodland in East Lothian, Plan Bee, The Little Herb Farm and Hello Chocolate will also be on hand to answer any questions about their produce.

The event celebrates a partnership between Historic Scotland and the Edinburgh School of Food and Wine – Scotland’s oldest independent cookery school.

Commenting on the Holyrood Kitchen, Elizabeth Strain, Catering Contracts Manager at Historic Scotland, said: “The Holyrood Kitchen will see the pairing of some of Scotland’s talented aspiring chefs with the iconic surroundings of Holyrood Park in a unique culinary celebration, showcasing Scotland’s vast larder of quality produce.

“This exciting collaboration is made doubly special in the ‘Year of Food and Drink’, 2015, and offers foodies a new dining experience in the heart of the Scottish capital whilst having the opportunity to hear more about the food they are eating from some of the suppliers, producers and chefs who helped create the dishes.”

Tickets are priced at £45 for Historic Scotland members and £50 for non-members. Maximum capacity for the Holyrood Kitchen is 44 covers, due to the expected popularity of this event, booking is essential. To reserve tickets please call 0131 333 5001 or visit www.historic-scotland.gov.uk/events

The Holyrood Kitchen Menu

Starter
Great Glen Charcuterie venison bresaola with The Little Herb
Farm raspberry and rosemary pickled Craigies Farm summer
vegetables and Plant and Grow micro cress

Main
Plan Bee mead braised Northwood wild boar with Plan Bee
truffle honeyed asparagus and braised celery and crunchy
pork quavers

Dessert
Newliston Estate strawberry curd with gin macerated
strawberries, Krakatoa meringue and Plant and Grow micro
basil and coriander

To finish
Selection of Miss Integritea infusions and a Hello
Chocolate exclusive petit four

NO COMMENTS