Edinburgh College ready to serve up a treat at food and drink festival


EDINBURGH College will open its larder and put on a feast for the city and surrounding communities at its second annual Treat food and drink festival on Thursday 28 May.

Treat is a celebration of the talents of the college’s hospitality students, who will show their skills and give guests the chance to sample their work.

The festival also celebrates the fantastic food and drink produced in Edinburgh and the Lothians, with local companies coming to show their produce.

Treat will take place at the college’s Granton Campus on 28 May from 4-7pm, with a £5 entry fee. The festival will showcase the college’s students, curriculum and training restaurant facilities, demonstrating how it is developing the top chefs of tomorrow.

Students and lecturing staff will serve food and carry out live cookery demonstrations to show the range of food preparation skills that are taught at the college.

College students are ready to serve up a treat
College students are ready to serve up a treat


The Granton Campus training restaurant, The Apprentice, will host a drinks zone, with free tasters of wine and premium Scottish cider.

The event will also be raising money for the college’s charity of the year, the Edinburgh Dog and Cat Home (EDCH). Representatives from the charity will be at treat to talk with visitors about their work caring for lost and abandoned dogs and cats. There will be a prize draw on the day to raise much-needed funds for the charity.

This is the second year of the treat festival, after last year’s successful event attracted more than 400 hungry people from around Edinburgh and the Lothians to fill their bellies with top-quality food.

Carol Fyfe, head of the Tourism & Hospitality Academy at Edinburgh College, said: “We are delighted to be bringing back treat, Edinburgh College’s food and drink festival, for a second year. The festival is a fantastic opportunity to focus on our talented cookery and hospitality students providing an insight into their exceptional talent and dedication to their craft.”