Chefs of The Future Cooking Up a Storm

Chefs of The Future Cooking Up a Storm

Historic Scotland and Edinburgh School of Food and Wine have joined forces to create a pop-up restaurant at Holyrood to showcase Scottish cuisine in a fabulous setting; The Holyrood Centre has beautiful views across Holyrood Park. Indulge, as Scotland’s next generation of top chefs prepare a mouth-watering feast: Great Glen Charcuterie venison bresaola with The Little Herb Farm raspberry and rosemary pickled Craigies Farm summer vegetables with Plant and Grow micro cress. For mains – mead braised Northwood wild boar with truffle honeyed asparagus and braised celery and crunchy pork quavers and dessert Newliston Estate strawberry curd with gin macerated strawberries, then finish off with Krakatoa meringue and Plant and Grow micro basil and coriander.

Dinner is served on Friday 8th May at 7.00pm or lunch or dinner on Saturday 9th May at 12.30pm & 7.00pm

Booking is essential https://tickets.historic-scotland.gov.uk/webstore/shop/ViewItems.aspx?CG=TKTS&C=HK

Cost: £50 per person. Historic Scotland Members: £5 reduction on all tickets for Historic Scotland members.

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