Danielle founded Edinburgh Foody in 2010. Having qualified as a professional bread baker in France in 2014, she is now on a new adventure in Gloucestershire. Check out severnbites.com Look out for occasional posts for Edinburgh Foody
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I suddenly had a yearning to make a Bakewell Tart last week. Together with scones, I think that a moist, tasty Bakewell Tart is a good indicator that a café has a great baker on board. This led me to an enjoyable time searching through my cookbooks and reading some fascinating…
This year, we’ve a big focus on healthy eating on the Edinburgh Foody blog. When you’ve been diagnosed as diabetic, its not just about a desire to eat healthily it’s a necessity. Two years ago we relished Robin Ellis’ (the original Poldark) recipes in his book Healthy Eating. Now he’s…
I’ve just finished re-reading food writer Ruth Reichl’s book Tender at the Bone. Her mother was a truly awful cook and once poisoned guests at a party. A force to be reckoned with, when Ruth expressed a wish to learn French, her mother sent her off to school in Montreal.…
There’s something very exciting happening on the Dalkeith Road in Edinburgh. Those in the know are frequent visitors to Edinburgh Food Studio. This is food at its most interesting. We first came across Ben Reade when he gave a talk about the Nordic Food Lab. Then last year, he and David Crabtree…
What makes a great date night restaurant? With Valentine’s Day on the horizon, many of us may be thinking of celebrating. Although I would go along with many others who now choose to eat on a night other than the 14th. Sitting in Dine with Stuart Muir – the new…
You could be forgiven for thinking that our obsession with coffee is a relatively recent thing. But our love of coffee dates back far further. Would you believe that the first coffee house in Edinburgh was opened in 1673? I was located just opposite what is now the Signet Library…
My favourite maple syrup recipes is oh-so-simple. Place large Bramley apples cored and in a dish and drizzle over a tablespoon of maple syrup per apple with 4 tablespoons of water. Bake until softened and caramelised at 180°C – 20 to thirty minutes. I naturally think of of sweet dishes when using…
This is our take on New Year’s resolutions. These are ones that are manageable and we’ll do our darndest to keep. Of course they are all food related. There have been articles about what the must have ingredient will be in 2016, about what the new trends will be. These…
VDeep is very much a place you feel at home, you could almost kick off your shoes under the table. It’s a place for good craft beer some of which is used in the dishes on the menu. Set up by comedian and presenter Hardeep Singh Kohli, it’s somewhere you’ll…
William Sitwell recently wrote a an article about what foodies don’t want for Christmas, so we thought we’d tell Santa what we would really like. What are you yearning for? Dear Santa,
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