The Edinburgh School of Food and Wine’s Seasonal Tasting Menu Experience, for two

  • Seven amazing courses, created from locally sourced, seasonal ingredients
  • Each course is presented by the Chef who will details what each dish comprises of
  • A relaxed and informal dining experience, situated in the converted coach house of Newliston Estate

canapePulling up to the Edinburgh School of Food and Wine certainly has the ‘wow’ factor… Situated in the grounds of Newliston House, and accessible by a private road, ESFW inhabits the estate’s converted coach house. A pretty awesome first impression!

Upon arriving for our experience, we were shown to the ‘Old Stable Room’, which is now used as a conference facility. The style of the evening is ‘informal dining’ and so we joined our fellow diners and were seated around the banquet table in the centre of the room, conversation and wine was soon flowing.

Having starved ourselves all day we looked over the 7 course menu with very hungry eyes… Our culinary journey began with canapés including duck tartar with quail yolk.

K&K

Moving on to course 2; the amuse bouche consisted of smoked eel with a delicate carrot salad, neither of us had tried eel before and at first we were a bit apprehensive but a tasting menu is the perfect time to try new things and the eel was absolutely delicious.

The courses kept coming, getting better and better… The starter was stunning – Duck Ham on a sheet of homemade puff pastry, with homemade goats curd and beautifully marinated artichoke accompanied by freshly baked warm bread stuffed with wild garlic. Our main was a plate of vibrant colours and stunning flavours; 8 hour slow cooked shin of lamb on a bed of green pomme puree and seasonal baby vegetables.

Each dish was presented by the chefs themselves who would describe each delicious creation before we tucked in to the gastronomic delight that they had created.

menu

Discovering there was a ‘pre dessert’ was very exciting to us and our fellow diners! It was a chilled coconut rice pudding topped with poached rhubarb, served with a sesame twig; DIVINE! The ‘main dessert’ was a rich chocolate delice topped with meringue with a smoked ice-cream and brandy biscuit… It was to die for! Rounding off the 7 courses was with homemade petit fours; pistachio marshmallow and strawberries and cream flavoured fudge.

This dining experience was amazing, a brilliant combination of relaxed atmosphere, great company and, most importantly, incredible, delicious food – highly recommend for any foodie!

*Please note this is a BYOB experience; you are advised to bring a bottle (or two!) of your favourite wine with you