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158 Dalkeith Road ,
EH16 5DX
0131 258 0758
Wednesday: Dinner from 6pm-9pm; Thursday / Friday / Saturday: Lunch from 12pm-2:30pm and dinner from 6-9pm Sunday: Brunch from 11am-2:30pm
Date: Edinburgh Food Studio

A trip to Edinburgh Food Studio is never dull, but as more people have heard about their intriguing dining set up, guest chefs and exciting food, it has become harder and harder to nab a seat at one of the two communal tables.

The studio was crowd-funded by Sashana Souza Zanella and Ben Reade in 2015, as a food research hub and part time restaurant, with a rotating cast of internationally renowned guest chefs invited to cook for mini residency each week, in fact 69 chefs in under 3 years.

The good news is that Sashana and Ben have brought James Murray, ex Lyles and Manoir aux Quat’ Saisons, on board to extend the offering to include lunch, brunch and extra dinner services as well as daily sales of bread and other house made products like 12 month barrel aged vinegar and roasted coffee beans.

The combination of hosting a merry go round of international chefs, and their own research, means Sashana and Ben have become experts in sourcing ingredients from across Scotland, a delight for James to then put on the menu. This is evident in the set menu dinner with each dish highlighting and showcasing Scottish ingredients at their best.

At the first service under the new set up at EFS, a seemingly simple bowl of new season girolle mushrooms in an intensely umami meadowsweet and brown butter stock was one of the highlights, as were the enormous Barra cockles that were the garnish (and show stealers) to a dish of Shetland turbot with sea aster and elderflower. Not to mention the Shetland hogget nugget appetiser that was sweet, crispy and gamey in a mouthful. Of the three desserts served, East Lothian blackcurrants with yoghurt, oats and a curious blackcurrant leaf oil, paired with the most divine ice cider, had everyone talking.

Whilst the £50, 8 (ish) course menu is still great value, the option to pop in for lunch a la carte or for brunch is very appealing. Especially as it looks like brunch is going to be an opportunity for the trio to play and carry on collaborating, we’ve already seen a hip hop fried chicken Sunday event and a 10 course collaboration with Fyne Ales. And they’ve not even got started. (N. Welch)

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