Edinburgh Food Studio

Hitlisted
Edinburgh Food Studio
158 Dalkeith Road, Edinburgh, EH16 5DX
  • Telephone 0131 258 0758
  • Seasonal times Regular events, seminars, masterclasses, pop–ups and tastings.
  • Food served Thu–Sat 7.30pm (single sitting); closed Sun–Wed (check website for regular events). Closed Sun–Wed.
  • Average price £35 for at least four courses (set evening meal)
  • Email
  • Website www.edinburghfoodstudio.com
in association with
Birra Moretti
Edinburgh Food Studio

Edinburgh-raised chef and food explorer Ben Reade and partner Sashana Souza Zanella, an anthropologist and chef, are creating the Edinburgh Food Studio as the centre of their journeys into cooking, eating, tasting, discovering and researching Scotland's food. From late October 2015, the studio will be open on Thursday, Friday and Saturday evenings for a fixed-menu dinner around communal tables which they hope will evolve into collaborative ventures with guest chefs, artists and musicians. The space will be used during the rest of the week for master classes, tastings and mini conferences ranging from fermentation or butchery workshops to sessions focussing on research for their proposed online journal. Reade was previously based in Copenhagen as head of Research & Development at the Nordic Food Lab, and was one half of the pop-up Scratch Series restaurant in Edinburgh in early 2015. Both Reade and Zanella are graduates of the Slow Food inspired University of Gastronomic Sciences in Italy.

Eating & Drinking Guide

The 2016 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2016) edition.

Sometimes something comes along that changes the game. The Edinburgh Food Studio isn’t a restaurant (though chef/proprietors/forces of nature Sashana and Ben cook a set tasting menu-style dinner at least three times a week). It’s an idea: a space, a showcase, a home for memories, a platform for connecting. Don’t expect smoke and mirrors though. At its heart is a simple philosophy – put the ingredients at the heart of the cooking. That means a weekly, if not daily, changing menu. Whole beasts are bought, mum’s garden is raided for fruit, an allotment is tended and each and every ingredient from a primrose flower to an English cauliflower is individually sourced. There’s also a research programme collecting food memories from old folks, collaborations with food luminaries like JP McMahon, whisky and wine courses and tastings (the drinks list is exemplary), poetry nights with food, international interns sharing their own traditions and research … the place crackles with energy, buzzes with ideas. If that sounds exhausting, you don’t have to go deep – you can simply enjoy your tea at one of two communal tables, and enjoy it you will. But something important is happening here. And it’s good. It’s very, very good.

  • High point: The energy, the sourcing, the food
  • Low point: Communal tables won't suit everyone
  • Notable dish: Changes every day
The Larder

Included in our Larder listings – order print copies of our national (pub. 2010) and regional guides.

  • Provides: Wheelchair access
  • Music on stereo: Chef's choice
  • Live entertainment: Regular events, masterclasses, seminars
  • Capacity: 29
  • Largest group: 29
  • Open since: 2015
  • Number of wines sold by the glass: 0
  • House wine: £25 per bottle

A ShortFilm of Edinburgh Food Studio