We love visiting the Edinburgh College of Art degree shows each year. This time, as I walked round, a distinctly foodie edge to the displays emerged. Andrew Summers uses typography to enhance a 3-dish menu for his imaginary restaurant, Typo Bistro. He uses fonts, body copy and composition to build…
I recently heard a wonderful edition of the BBC’s Food Programme that followed artist Sophie Herxheimer’s mission to gather food stories in and around Margate. As she listened, she’d draw the memory and give the storyteller a copy. Once the idea was sown, lots of food memories came flooding back…
Why would you chose to be vegan for a week? Since I’m a fan of fish and red meat it’s not a natural experiment for me. C., however, is a vegetarian with a dairy allergy, so for him it makes sense to restrict his diet one extra step from time…
Since this post was written, the location for tea has changed to the Peacock Room in the newly named Waldorf Astoria. You might have guessed by now that Caroline and I really love a good tea and of course particularly enjoy the in-depth research it requires to find just the…
We love discovering local producers and were very pleased to discover Chocolala at the recent FEAST event at Jewel and Esk College. Having very happily munched my way through some of their lovely fresh tasty chocolates, I thought I’d get in touch with Jim Hogg to find out more about…
Spring in Edinburgh! Blue skies and cold winds. As the daffodils nod their heads, I wish I could give up my winter coat and scarf. But I know better. This is not a town to take lightly. Enjoy the sunshine, but don’t expect it to warm you. In spring, I…
You’ll probably have realised by now, that I am very interested in bread making and am definitely on a mission to improve my skills. Forgive me for being evangelical, but I find it so rewarding – I love making magic! Those of you who have made bread, have probably used…
Mr Edinburgh Foody writes on Sous Vide We have been impressed for some while by the quality of food cooked sous vide by various chefs, including those on The Great British Menu. Sous vide is the term used for vacuum sealing food in a bag, and then cooking it in…
If you live or indeed have visited Edinburgh, chances are you’ll have eaten bread or cakes from Breadwinner without realising it – they supply more than 100 cafes and restaurants throughout the city! I am so heartened that so many establishments from burger bars to tea emporiums seek out the…
Spring is a time for sowing rather than harvesting, but some ingredients reach their peak just now. Beautiful morel mushrooms and forced rhubarb vie with imported new potatoes and Spanish strawberries. A challenge to eat locally, but not impossible! Fruit and Vegetables Chicory, carrots, rhubarb, jerusalem artichokes, fennel, potatoes from…
