Slow Food Edinburgh have announced their full programme for this year’s Edinburgh Food Festival (27th – 31st August 2016) in which they will be showcasing the best of Scotland’s good, clean and fair larder.
Each day there will be someone from SFYN Scotland on the stall to ask any questions you may have about who we are and what we do, and we are inviting you to ask questions of our special guests and expert food producers as part of our #WhatTheFood campaign. SFYN Scotland loves to get people who are interested in food (and where it comes from) together; to investigate, to learn, have fun and to simply enjoy food!
#WhatTheFood is a way of encouraging more people to come on this journey with us, both in person at our special events, and online via our social media campaign, so we thought what better place than a Food Festival to get these conversations going!
Here’s what will be happening on the stall each day :
Wednesday 27th – Grains
Our showcase commences on Wednesday 27th with Scotland’s Grains featuring wheat, barley, rye, spelt, oats, beremeal and peasemeal and demonstrating the food process from the fields through the mills to the production of breads and baked products
1200: Scotland’s Grains and Milling. We kick of the festival showcasing the grains and milling process from one the three water mills of Scotland, Blair Atholl Watermill. Included will be a display with plenty of samples and a short film.
1500 – 1700: We will be joined by the legendary Andrew Whiteley from Bread Matters who will be talking about Scotland the Bread: ‘A collaborative project to establish a Scottish flour and bread supply that is healthy, equitable, locally controlled and sustainable.’
Thursday 28th – Fruit, Vegetables & Wild Food
On Thursday we turn our attention to the wonderful fresh fruits & vegetables produced on your doorstep with wild food talks, workshops & cooking demonstrations from renowned local foragers and chefs perfect for the whole family.
1200: Discover some of the freshest in-season produce grown in Scotland and the huge impact this can make to a dish with a cooking demo and tasting of local fruit & veg from Kale and Hearty – Local Veg, Salads and Herbs for the Lothians & Phantassie Organic Produce.
Stuart from the Leith Food Assembly will be on hand to talk about the Food Assemblly approach to enable you to avoid the corporates by buying food direct from local producers online and collecting at a weekly pickup point in central Edinburgh
1300: Wild Mushroom demonstration with our resident forager Amy Rankine of Hipsters & Hobos will be displaying and cooking wild mushrooms. Come along to find out how to start in mushroom foraging and taste the difference between wild and shop bought!
1400 – 1600: Mushroom modelling competition for children, 2-12 years. Who can make the most realistic mushroom? Competition winners announced via social media and on the boards at 5pm.
1500: Seaweed talks with Monica Wilde Forager: Every 15 minutes from the hour forager and herbalist Monica will be sharing her love of seaweed. Come along to find out the rich nutritional and taste benefits of this unique plant and how it can improve your health – and dinner!
1600: Rupert from Buck and Birch, a local favourite wild food fine-dining experience, will be on hand to share his love of unique local ingredients and introduce samples of their event signatures; cured venison & wild caper, birch sap caramel & elderberry liquor.
1700 – 1800 Kick start your evening with a unique experience of Scottish history as Monica returns to introduce a traditional cooking method with a prepared stew of Peelham Farm Beef, Shetland black potatoes (#arkoftaste product) and locally foraged ingredients.
Friday 29th- Fish, Seafood & Shores
On Friday we celebrate Neptune’s bounty with tastings and demos celebrating the best of Scottish fish, shellfish and seaweed.
1200: (& throughout the day) We will have samples of a special Cullen Skink recipe, featuring new #ArkofTaste product Finnan Haddie (Recipe feat. in the Herald).
1300: #Scottish Salmon – we’ll be joined by Scottish food blogger and friend of Slow Food Glasgow Rachel Gillon of A Wee Pinch of Sugar, to see how delicious and versatile Scottish salmon can be. Rachel will be cooking and serving up free samples and sharing recipes in collaboration with The Scottish Salmon Company.
1400: Fish Without Fear – our own resident chef Martin Ashing, will be showing how simple it is to prepare and fillet fish from scratch. Martin will be demonstrating how to prepare both round and flat fish and we’ll be cooking up free samples that are tasty and delicious.
1500: Scallop Demo with the Ethical shellfish company – We’ll be joined by the Ethical Shellfish Company’s Guy Grieve who will demonstrate how to prepare and cook scallops. Don’t miss Guy as he shows us how to handle this popular shellfish and answer your questions about sustainable sourcing of shellfish.
1600: Discover Dulse with Mara Seaweed – Our resident forager Amy Rankine will be showing us how to use this Ark of Taste product from Scotland’s seashore. Join us for samples and recipes in partnership with Edinburgh’s Amy of Mara Seaweed. There’ll be lots of seaweed varieties for you to sample along with recipes ideas and info booklets available to help you get more seaweed into your diet.
Saturday 30th- Meat, Game & Charcuterie
On Saturday it is the turn of Scotland’s Meat with tastings of Scottish charcuterie; pure-bred organic Aberdeen Angus steaks; Scottish lamb, mutton and hogget and a demonstration of bacon curing.
1100: Scottish charcuterie at it’s finest – feat. venison, pork and Ark of Taste product Reestit Mutton amongst other delights from charcutiers Rachel Hammond and Denise Peelham.
1200: Taste the Steak demo and discussion with farmers Sascha Grierson and Denise Walton who will be profiling different cuts of pure bred organic Aberdeen Angus.
1400: Neil Forbes will be at the stall alongside Denise Walton for a cooking demonstration of curing bacon and other pork delights.
1500: Neil Forbes with be joined by Sascha Grierson to test whether you know yer mutton – with samples of lamb, reestit and hogget for you to compare.
Sunday 31st- Dairy
We finish our journey on Sunday showcasing the rich variety of Scotland’s dairy, featuring demonstrations, tasters and plenty of samples of the best cheeses from across Scotland.
Throughout the day: Accompanying details of Cheese Map of Scotland we will have samples of cheddar (smoke and flavoured) from Arran cheese as well as Lairdshill cheese and Eildon Blue Cheese from Stichill Jerseys amongst many others on the map. Lisa Bertrand, Ark of Taste coordinator, will also be on hand to demonstrate how to make yoghurt and fresh cheese with simple methods at home. We will also have a few demonstrations of how to make traditional Cranachan using delicious Scottish crowdie.
1100 – 1300: The Kedar Cheese Company will showcase their mozzarella made with organic milk on their farm. Farmer Gavin, who is also the chairman of the Scottish Organic Milk producers will be on hand to demonstrate why organic milk is the best available.
1400 – 1600: New guys on the block Blacksmith’s Butter will be at the stall to showcase their selection of freshly churned and flavoured butters for you to try, possibly accompanied by their increasingly popular buttermilk pancakes! We finish our journey on Sunday showcasing the rich variety of Scotland’s dairy, featuring demonstrations, tasters and butter churning (tbc).
Friday 29th – Join Slow Food Edinburgh for a Taste Adventure!
On Friday 29th July between 1300 and 1500 in the Spiegel Tent we will be running the ever popular Taste Adventure – An interactive “game” for children (of all ages!) encouraging you to 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.