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Wine & Gastronomy

Budding Chefs 2015

From 16 to 22 March 2015

In 2015, the French Budding Chefs are going west! For this 5th round of the Budding Chefs programme, 10 French chefs-to-be are travelling to West Scotland to fill their luggage with local specialties in order to offer you a very special Pop-Up Restaurant.

Discovering Scotland’s larder
Tuesday 17 - Thursday 19
The youngsters are meeting some of the finest professionals of the Scottish Food & Drink industry. From the oyster-farming Loch Fyne Oyster to the Isle of Mull Cheese dairy via the Ethical Shellfish Company, the Glengorm Estate farm and the Nick Nairn Cook School, astonishing meetings are awaiting our Budding Chefs.

Meeting pupils
Friday 20
The Budding Chefs are meeting pupils from James Gillespie’s High School and Prestonpans Primary to talk about the cooking cornerstone.

Opening a Pop-up Restaurant
Saturday 21
The Budding Chefs turn the Institut into a Pop-up Restaurant. Open for dinner, the Budding Chefs will cook live an eclectic selection of bites and starter sized dishes intertwining French and Scottish culinary traditions and showcasing Loch Fyne oysters and Isle of Mull cheddar, beef and scallops!

Saturday 21 March - 6.00-10.00 pm
at the Institut français d’Écosse

Notes :
- No time reservation is needed, just drop by whenever you want!
- Note that the Pop-up Restaurant will have a few seating areas but is mainly free standing.
- Extra dishes can be bought individually during the evening.
- A licensed bar will be open during the evening.

Eventbrite - The Budding Chefs' Pop-up Restaurant


Institut Français Écosse 2022