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26 – 30 July 2017

Celebrating the Finest Scottish Produce

 

BOX OFFICE: 0131 623 3030

Edinburgh Food Festival

Assembly’s Edinburgh Food Festival is back to tease and tantalise your tastebuds in its third year.

Last year's event attracted over 25,000 visitors.

OPENING TIMES: WED - FRI from 12pm  |  SAT & SUN from 10am

Now in its third year, the Assembly-run festival celebrates the finest of Scotland’s food and drink. Free to enter, the festival takes place in George Square Gardens, where artisan producers and stallholders will fill the festival grounds while foodie talks, debates and demos will put the cherry on the top.

Edinburgh Food Festival has gone from strength to strength since its launch in 2014, hosting top industry figures such as Shirley Spear, Guy Grieve and Neil Forbes and welcoming over 25,000 visitors last year.

 

 
“We cannot venture far around the beautiful city of Edinburgh during the Festival without enjoying food and drink to sustain us through all the excitement and revelry. Discovering the Edinburgh Food Festival is like unlocking the door to a secret garden of great taste and refreshments; a culinary haven under the trees, far from the madding street crowds. I loved it last year and cannot wait to discover its delights all over again!”
— Shirley Spear, co-founder of The Three Chimneys on the Isle of Skye and author of the Marmalade Bible

STALLS & STREET FOOD

If you are passionate about food, believe you have something to contribute and would like to be a part of this year's

Festival then please apply using the link below. 

TALKS & DEBATES

THURSDAY 27th of JULY 2PM Jannettas Gelateria The modern world of ice cream is so much more than the standard sweet traditional flavours we’re all a little too familiar with. The much-loved ‘dessert’ now incorporates bizarre and wonderful concoctions of savoury delights that can be served as palate cleansers or accompaniments to fish or meat; a surefire way to confuse your taste buds.    Join gelato experts, Jannettas Gelateria for a discussion on savoury ice cream for an insight into the growing worldwide trend, and ideas on how you can start pushing boundaries in the kitchen.

THURSDAY 27th of JULY

2PM

Jannettas Gelateria

The modern world of ice cream is so much more than the standard sweet traditional flavours we’re all a little too familiar with. The much-loved ‘dessert’ now incorporates bizarre and wonderful concoctions of savoury delights that can be served as palate cleansers or accompaniments to fish or meat; a surefire way to confuse your taste buds.   

Join gelato experts, Jannettas Gelateria for a discussion on savoury ice cream for an insight into the growing worldwide trend, and ideas on how you can start pushing boundaries in the kitchen.

FRIDAY 28th of July 1PM 'The Great Gin Debate: Part II': Following on from a successful and positive panel discussion at Juniper Festival 2017, join Blair Bowman, 'GINvestigator', whisky consultant, and author for a panel discussion on the transparency of 'Scottish' gins. The sudden boom in gin brands appearing on the market has led many to make their gin under contract elsewhere, often not in Scotland, or not in the place where the brand identity is linked to. A panel of Scottish gin industry experts, brand owners and gin producers will debate exactly what the definition of a 'Scottish' gin is. 

FRIDAY 28th of July

1PM

'The Great Gin Debate: Part II':

Following on from a successful and positive panel discussion at Juniper Festival 2017, join Blair Bowman, 'GINvestigator', whisky consultant, and author for a panel discussion on the transparency of 'Scottish' gins. The sudden boom in gin brands appearing on the market has led many to make their gin under contract elsewhere, often not in Scotland, or not in the place where the brand identity is linked to. A panel of Scottish gin industry experts, brand owners and gin producers will debate exactly what the definition of a 'Scottish' gin is. 

FRIDAY 28th of July 3PM Join Blair Bowman and Nikki Welch for a 'book tasting' of the recently released Pocket Guide to Whisky: featuring the WhiskyTubeMap'. The ever-expanding world of whisky can be a daunting one, with a deluge of new brands, distilleries and literature on the subject making it all but impossible for the amateur whisky drinker to find their feet in the industry. Following on from Nikki Welch's bestselling Pocket Guide to Wine, she and Blair Bowman colaborate to provide a compact and accessible, easy-to-use guide to help budding whisky enthusiasts on their way. Uniquely, The Pocket Guide to Whisky explores every kind of whisky, from the well known Scottish giants of Glenlivet, to the exotic Japanese Hibiki, and includes the evergrowing and hotly debated blended whiskies too! This little volume will tell you everything you need to know, from what to look for in whisky and what to avoid, to getting the best value for money to the perfect accompaniments to your dram and the ideal whisky for every occasion. From novice to expert, this guide enables whisky lovers to find out more about the brands they already like and to make informed choices as they explore further. Participants at the event will have an opportunity to taste some whiskies. Attendees must be 18 years and over and be able to supply proof of age.A book signing will take place at the end of this event.

FRIDAY 28th of July

3PM

Join Blair Bowman and Nikki Welch for a 'book tasting' of the recently released Pocket Guide to Whisky: featuring the WhiskyTubeMap'.

The ever-expanding world of whisky can be a daunting one, with a deluge of new brands, distilleries and literature on the subject making it all but impossible for the amateur whisky drinker to find their feet in the industry. Following on from Nikki Welch's bestselling Pocket Guide to Wine, she and Blair Bowman colaborate to provide a compact and accessible, easy-to-use guide to help budding whisky enthusiasts on their way. Uniquely, The Pocket Guide to Whisky explores every kind of whisky, from the well known Scottish giants of Glenlivet, to the exotic Japanese Hibiki, and includes the evergrowing and hotly debated blended whiskies too!

This little volume will tell you everything you need to know, from what to look for in whisky and what to avoid, to getting the best value for money to the perfect accompaniments to your dram and the ideal whisky for every occasion. From novice to expert, this guide enables whisky lovers to find out more about the brands they already like and to make informed choices as they explore further.

Participants at the event will have an opportunity to taste some whiskies. Attendees must be 18 years and over and be able to supply proof of age.A book signing will take place at the end of this event.

SATURDAY 29th of JULY 2PM Shirley Spear, co-founder of The Three Chimneys on the Isle of Skye and author of the Marmalade Bible   “We all groan and raise our eyebrows every time we hear of Scotland’s culinary prowess linked with little more than haggis, neeps and deep-fried Mars bars. As an ancient nation, we have a heritage which goes a great deal deeper than the jocular view. This is the Year of History, Heritage and Archaeology and Scotland’s food and drink story is a fascinating one. I love to talk about our rich and colourful food history. Marmalade is just one ingredient on the larder shelves, but it speaks volumes about our long-standing connections with the wider world, still resonant in modern times."  

SATURDAY 29th of JULY

2PM

Shirley Spear, co-founder of The Three Chimneys on the Isle of Skye and author of the Marmalade Bible

 

“We all groan and raise our eyebrows every time we hear of Scotland’s culinary prowess linked with little more than haggis, neeps and deep-fried Mars bars. As an ancient nation, we have a heritage which goes a great deal deeper than the jocular view. This is the Year of History, Heritage and Archaeology and Scotland’s food and drink story is a fascinating one. I love to talk about our rich and colourful food history. Marmalade is just one ingredient on the larder shelves, but it speaks volumes about our long-standing connections with the wider world, still resonant in modern times."

 

SATURDAY 29th of July 4PM Hipsters and Hobos: Urban Foraging With increasing interest in sustainability and where our food comes from the recent resurgence in wild food is no surprise.  Not just for the chef's table local forager Amy Rankine will take you through some top tasty foraged ingredients - found without the need to travel out to the country.  Discover how to add interesting and unique flavours to dishes, the nutritional benefits of finding your own food and how to get started yourself. Samples will be available of wild edibles as well as a few special treats.

SATURDAY 29th of July

4PM

Hipsters and Hobos: Urban Foraging

With increasing interest in sustainability and where our food comes from the recent resurgence in wild food is no surprise.  Not just for the chef's table local forager Amy Rankine will take you through some top tasty foraged ingredients - found without the need to travel out to the country.  Discover how to add interesting and unique flavours to dishes, the nutritional benefits of finding your own food and how to get started yourself.

Samples will be available of wild edibles as well as a few special treats.

SATURDAY 29th of July 6PM Eating Insects: buzzy, buggy or grubby? When discussing our food future, it has become very hip to be up on entomophagy. Or at least be able to remember that it's the word to describe the study of eating insects for nourishment. In considering the challenges around feeding a larger global population in future decades, insects are regarded by some as an obvious source of natural proteins. Millions around the world eat insects on a regular basis. Some are regarded as delicacies. Elsewhere, like here, the yuk factor looms large. The challenge of insects is a great topic for gastronomers, those who look at food in a wider context. It prompts us to consider more acutely why we eat what we eat. The MSc in Gastronomy run by Edinburgh's Queen Margaret University is the only course of its kind currently available in the UK. Former pastry chef Philippa Marsden graduated from the course in 2016 and since then has been working freelance in variety of food-related organisations including butchers, bakers and restaurants. She has developed an interest in entomophagy not just from getting to know various different kinds of edible bugs such as crickets, meal worms and bee larvae and using them in recipes, but also digging deeper into issues around how they're sourced, traded and talked about. Might you have a taste for bugs? Or a taste for talking about this wriggly topic? Join the session at 6pm on Saturday the 29th of July in the Piccolo tent

SATURDAY 29th of July

6PM

Eating Insects: buzzy, buggy or grubby?

When discussing our food future, it has become very hip to be up on entomophagy. Or at least be able to remember that it's the word to describe the study of eating insects for nourishment. In considering the challenges around feeding a larger global population in future decades, insects are regarded by some as an obvious source of natural proteins. Millions around the world eat insects on a regular basis. Some are regarded as delicacies. Elsewhere, like here, the yuk factor looms large.

The challenge of insects is a great topic for gastronomers, those who look at food in a wider context. It prompts us to consider more acutely why we eat what we eat. The MSc in Gastronomy run by Edinburgh's Queen Margaret University is the only course of its kind currently available in the UK. Former pastry chef Philippa Marsden graduated from the course in 2016 and since then has been working freelance in variety of food-related organisations including butchers, bakers and restaurants. She has developed an interest in entomophagy not just from getting to know various different kinds of edible bugs such as crickets, meal worms and bee larvae and using them in recipes, but also digging deeper into issues around how they're sourced, traded and talked about. Might you have a taste for bugs? Or a taste for talking about this wriggly topic? Join the session at 6pm on Saturday the 29th of July in the Piccolo tent

SUNDAY 30th of July 12PM SLOW FOOD TASTE ADVENTURES FOR KIDS An interactive “game” for children (of all ages!). Discover food through your five senses – sight, smell, touch, smell and taste. A continuous journey visiting each of the sense stations lasts about 10-15 minutes, involving family groups of four or five. No pre-booking required, groups allocated to the adventure on order of arrival.

SUNDAY 30th of July

12PM

SLOW FOOD TASTE ADVENTURES FOR KIDS

An interactive “game” for children (of all ages!). Discover food through your five senses – sight, smell, touch, smell and taste.

A continuous journey visiting each of the sense stations lasts about 10-15 minutes, involving family groups of four or five. No pre-booking required, groups allocated to the adventure on order of arrival.

SUNDAY 30th of JULY 2PM Carina Contini "An immigrant’s food story - 100 years later”. Together with her husband Victor, she runs three successful Edinburgh eateries: Contini George Street, Cannonball on the Royal Mile, and The Scottish Café at the National Gallery. The first female chef to be asked to join the Slow Food Chefs’ Alliance, Carina is also the author of “Carina Contini’s Kitchen Garden Cookbook”.

SUNDAY 30th of JULY

2PM

Carina Contini "An immigrant’s food story - 100 years later”.

Together with her husband Victor, she runs three successful Edinburgh eateries: Contini George Street, Cannonball on the Royal Mile, and The Scottish Café at the National Gallery.

The first female chef to be asked to join the Slow Food Chefs’ Alliance, Carina is also the author of “Carina Contini’s Kitchen Garden Cookbook”.

SUNDAY 30th of  July 4PM Slow Food Youth Network: Building our food future What role can young people play in helping shape a 'Good Food Nation' within Scotland? Slow Food Youth Network Scotland hosts this panel discussion with a selection of young food entrepreneurs, producers and future food leaders during the Edinburgh Food Festival. Hear inspiring stories about their work with food, and join our discussion as to what we all can do to help secure a better food future in Scotland and around the world.

SUNDAY 30th of  July

4PM

Slow Food Youth Network: Building our food future

What role can young people play in helping shape a 'Good Food Nation' within Scotland?

Slow Food Youth Network Scotland hosts this panel discussion with a selection of young food entrepreneurs, producers and future food leaders during the Edinburgh Food Festival. Hear inspiring stories about their work with food, and join our discussion as to what we all can do to help secure a better food future in Scotland and around the world.

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