A new type of dining experience is on offer at the Edinburgh Farmers’ Market. Chefs Dale Mailley and Edward Murray are serving brunch and lunch at an open-air communal table with all the food served on the day coming from the markets’ stallholders.
“The stallholders at the farmers’ market are growing, farming and making world-class produce right on our doorstep. This is a wonderful opportunity for us to get to know the suppliers and to understand and explore the huge variety of local, seasonal produce available,” said Edward, who originally trained as an architect before finding his culinary calling. He was most recently head chef at Falko Konditormeister in Bruntsfield.
The market meals are good preparation for the innovative pair who are preparing to open the Gardener’s Cottage, in the capital’s Royal Terrace Gardens in June. They envisage a new way of dining – the chefs deciding on a set menu, the diners enjoying a fluent combination of the very best seasonal ingredients in an inclusive, open setting.