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Budding Chefs return to Edinburgh
Budding Chefs return to Edinburgh


The Budding Chefs is a Franco-Scottish exchanges programme for young chefs-to-be. The 4th edition of the Budding Chefs in Scotland will run from 18 to 23 March. Twelve young chefs + 6 budding waiters from the Lycée Hotelier in Dinard (Brittany) will be touring Scotland to discover the larder and meet the local chefs and producers (Blackford Farms in Perthshire, Peterhead's fish market, etc).
Craig Sandle, head chef at the Galvin Brasserie de Luxe and La Pompadour at The Caledonian Hotel, is the youngsters' Mentor this year, alongside Fred Berkmiller.
Together they will manage the team of youngsters at the Pop-up Restaurant at The Hub on Saturday 22 March from 7.00pm.
They'll be serving a 5 course menu specially designed to showcase the beautiful Scottish larder. Tickets are £40 (£38 concession) and must be purchased in advance. The menu will be revealed in the next couple of weeks.
The main novelty this year lays in the public programme of talks that will run at The Hub on Saturday 22 March afternoon (from 2.30pm) just before the Pop-up restaurant opens its doors. Chaired by Alex Renton (Food writer, The Guardian) and gathering chefs, producers, food writers..., this series of talks will focus on gastronomy, the larder and what "good food" is or should be. 
Tickets: £12 (£10)
Here is the list of confirmed guests:
Roderick Sloan (Urchins Diver, Arctic Caviar) on supplying the best restaurants in the world with his catch and the less known Scottish aquatic larder, especially periwinkles
Nicholas Lander (Food Writer, Financial Times) on the art of the restaurateur
Michael Booth (Food Writer, The Guardian / Monocle) on the Scandinavian model
Hervé Mons (cheese maker, Meilleur Ouvrier de France) on what a great cheese is
Loïc Bienassis (Historian, European Institute of Food History and Cultures) on the larder and how it can be defined scientifically
Tom Kitchin, Craig Sandle and Fred Berkmiller on the French gastronomic tradition 

All info and tickets for the Food talks and the Pop-up will be available at www.buddingchefs.net at the end of this week.
The Budding Chefs are also on twitter @buddingchefs.


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