March 2015



It was another bumper programme of food-related whatnots at this month’s shindig, with four speakers joining to share their food stories of the moment.

First up we had returning friends in the shape of the Budding Chefs. Vincent Guerin, a regular contributor, told us about the upcoming programme of events, which will see the young chefs from Dinard visiting some of Scotland’s finest producers, including the Ethical Shellfish Company and Isle of Mull Cheese. Full details of the full programme of events from the exciting initiative are available on their website. Book tickets for their event on 21 March, here.

Harvey Wallbanger cake - thanks to Lea Harris

Harvey Wallbanger cake – thanks to Lea Harris

Next up we had Charlie Hanks from the Real Junk Food Project’s Edinburgh branch. They held their first pop-up event at Union of Genius on 1 March, so were energised from the fantastic response from around 80 customers. This is only the first step on a larger scale project to address food inequalities across the system. We look forward to supporting their events throughout 2015 and beyond.



Then we had a short interlude with regular saloneer Danielle Ellis, who told us all about her upcoming baking courses at the ESFW. She’d brought along some delicious spiced hot cross buns for us to try, too.

Our final guest was Susie Anderson from Dollop & Scoff, purveyors of fine preserves, chutneys and condiments, sometimes inspired by cocktails. Susie had brought some samples to share. These were greatly appreciated and warmly received.

Delicious Dollop & Scoff treats

Delicious Dollop & Scoff treats

All that was left was for me to flag up three concluding things: the #scotfood chat to which a number of us subsequently contributed; the exciting arrival of The Edinburgh Salon; then finally the upcoming launch of the Edinburgh chapter of Travel Massive, which takes place on 12 March.

We’ll be back at Hemma in April, so look forward to welcoming y’all then. Do sign up for a ticket, here.

One thought on “March 2015

  1. Pingback: Budding Chefs 2015 | Scran Salon

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