April 2014

Vivian Maeda

Vivian Maeda

This month, we had five contributors to kick off the evening’s proceedings. I’ve been overwhelmed with the response to the events so far and have taken the approach of saying no as little as possible. Whether having this number of people to start each event is sustainable only time will tell, but I think it worked very well, this evening.

Busy crowd scene!

Busy crowd scene!

To start we heard from Vivian Maeda who is working on Scottish Business in the Community’s Food for Thought programme. This important initiative is seeking to deliver a real change in attitudes to food amongst Scotland’s children. It’s worthy work and something we all have a role in championing. Vivian was sincere in her call for support and the audience members were responsive.

Next was Chris Stewart from the Edinburgh School of Food and Wine. I’d really enjoyed chatting to Chris at the March event so was keen to hear more about his idea for a more ingredient and producer-led approach to pop-up restaurants. The first of these will take place in June, all being well. Chris asked the audience for venue ideas and producers they’d like to see showcased. I continue to ponder venue options and potential cheese suppliers…

Rounding out the first half was Hemma’s head chef, Steph Stapleton Barnes. The folks at Hemma have looked after us brilliantly at our first three events. This was an opportunity for them to more directly share a little about their ethos and approach with the audience. This included some samples of their excellent Scandi-influenced menu, which people happily munched during our mid-session interval.

Tasty scran!

Tasty scran!

It was soon back to business with Rose Clarkson, who is a fellow Total Food Geek, giving us an insight into Space to Grow, which will aim to transform corporate land into working gardens. Again, Rose asked the appreciative crowd for their support and they volunteered it in spades.

Fred Berkmiller

Fred Berkmiller

To round the evening out, Fred Berkmiller from Les Escargots Blanc et Bleu presented with his Budding Chefs hat on. After a successful programme of events, last month, Fred was happy to reflect upon another successful cultural exchange. He highlighted the importance of capturing enthusiasm for food at an early age so that the basics were commonplace and ingrained.

Fred was a little too modest to ask directly, but I know he’s keen to get some more support from the food community in Edinburgh for the logistical aspects of next year’s events. He’d be happy to hear from you if you have a little time or expertise to pledge to this excellent project.

IMG-20140407-WA0012That brought down the curtain on another fabulous evening, which was our busiest event yet. Thanks again to Hemma for continued excellence and the Zomato chaps, now safely ensconced in our fair city, for their continued support.

Sign up to come along for another bumper programme in May, here. Ticket details for the June event are available here, too.

3 thoughts on “April 2014

  1. Pingback: Congratulations to Fred, plus May contributors announced | Scran Salon

  2. Pingback: L’Escargot Bleu | Lunchquest Edinburgh

  3. Pingback: Budding Chefs Head to France | Scran Salon

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