Ten French Budding Chefs were in Scotland last month for a week-long celebration of Scottish larder and gastronomy. The climax of their study tour was a pop-up restaurant at the Institut français d’Ecosse in Edinburgh.
The evening was a sell-out, with about 100 guests tasting the Budding Chefs’ Retour de Mull menu showcasing all the wonderful products they discovered during their trip to the West Coast: oysters, salmon, scallops, cheese and highland beef. The chefs from the Lycée Hôtelier de Dinard in Brittany were in Scotland as part of Budding Chefs, a programme set up in 2011 by the Institut français d’Ecosse and chef Fred Berkmiller of capital restaurants L’Escargot Bleu and Blanc. Among their stops en route to Mull was Loch Fyne Oysters to meet Roy Brett, chef-owner of Ondine, Edinburgh, to see what a sustainably produced Scottish oyster looks and tastes like. The young chefs also did a couple of cooking workshops in schools, including one with Tom Kitchin at James Gillespie High School in Edinburgh. Picture by Albie Clark.