'Fin de service' at the Pop-Up Restaurant 2012.

'Fin de service' at the Pop-Up Restaurant 2012.

March 2012 – In Scotland

After a successful 1st edition in 2011, the Budding Chefs exchange programme returned to Scotland with a new group of 11 French cooking students from Dinard.

 As well as being given a masterclass with Martin Wishart at his Edinburgh based cooking school, the French students undertook a tour around Scotland to visit producers and explore the Scottish larder. During 4 intense days, they went fishing, foraging, exploring farms and fismongers’ shops, in and around Dumfries & Galloway, Glasgow, Stirling and Edinburgh.  

During theur visit to Dominic Smith's Sunnyside Farm in Dumfries & Galloway they prepared and served a 3 course dinner made with the produce of the farm to 40 lucky locals.

They also had the chance to work in the kitchens of the partner restaurants in Edinburgh: Restaurant Martin Wishart, The Honours, Roy Brett’s Ondine Restaurant, Wedgwood the Restaurant, L’Escargot Bleu and L’Escargot Blanc Restaurants and Craig Wood’s The Wee Restaurant (Queensferry). 

At the end of the week the Budding Chefs rolled up their sleeves to run their own Pop-up Restaurant at The Hub in Edinburgh. Diners were served a 4 courses menu specially designed to associate French classic recipes with Scottish produce. 

For ‘Poissons d’avril’ (‘Fishes of April’), the French equivalent of the April’s Fool, they took over the Institut français’ premises to offer the fish-eaters of Edinburgh a day to remember! Participants could learn easy-to-do recipes involving cheap fishes (mackerel, herring, sardines, etc) through workshops, and taste bites of fine fish products from Scotland and Brittany (rillettes de sardine, smoked trout, roll mops, etc) with a glass of white wine.