22nd July 2016 8pm
Edinburgh Food Studio is not like your normal restaurant. Set on Dalkeith Road, the Studio not only provides dinners but is a food research hub, which does tastings and workshops too. You should bear this in mind when you visit as the good you experience won’t be standard restaurant fare. The Studio is communal dining but we found that the two large tables were set to keep the separate groups slightly apart in case you aren’t so comfortable with that kind of experience. We certainly didn’t find any problems with it. I visited with my two fellow foodies Emma from Edinbug and Ann from A Quirky Lifestyle. We sat down for a seven course menu, which you do not see until arrival, written on a whiteboard in the restaurant. They accommodated for Emma’s vegan needs , which the restaurant were alerted to at the time of booking. You can also pair the courses with wine should you wish to.
So we started off with some bread and butter which was delicious. They were both homemade and the bread contained the heritage grain ‘rouge d’ecosse’. A good way to get the meal going. Not long after we were brought the first course; tomatoes, chanterelles, broad beans and leek. This was such a beautiful fish, both visually and through flavour. For me it was the best dish of the night. There were fresh and sun dried tomatoes and both were so intense in taste I couldn’t get enough of them. Us meat eaters had the addition of pork cracking on top to give a crunchy element. The food was most excellent.
The next dish was Good King Henry, gooseberries, swede, onion and pattypan squash. There were some bitter notes to this that I think my palate struggled with but generally it was a nice dish. The squash added some heftier weight to the dish with the other lighter elements. The swede was fermented which gave it an unusual taste.
Next up was monkfish with beach herbs and new potatoes. This was a delightful dish which used traditional oat as a crumb too for the fish. Everything was cooked to perfection. Again one of the beach herbs was a little too bitter for my palate but some of the others were delicious. The fish was replaced by some grain balls (I cannot remember what precisely was in them) for Emma.
The next course was Sika deer with blueberries, piccalilli and a forager’s salad. Emma got some pumpkin seed type skirlie risotto instead of the meat. The deer was beautifully cooked. The blueberries complimented the meat well. The piccalilli gave a tart element to the dish. Again, I found I didn’t get on with all the leaves in the salad. This time I found some of the leaves almost mint or pine like which I didn’t think worked with the rest of the dish.
We then moved onto the desserts. First up was a cherry granita with wood avens custard. The granita was quite tart but was balanced out well by the thin custard. Sadly Emma didn’t get any alternative to the custard so found the granita too much on its own.
Then we were presented with sheep yoghurt, rose petal, heather honey and raspberries. This was essentially ice cream, raspberries and wafer (Emma had no wafer and got a sorbet instead of the ice cream). I enjoyed this dish. The raspberries in particular were full of zing. The wafer was a little soft but had a lovely honey taste.
Lastly we had a seabuckthorn and spruce type jelly cube. This was incredibly tart, as expected with the seabuckthorn, but shockingly so on the first bite. Definitely an acquired taste.
Edinburgh Food Studio showed some great skills and thought about the food. The food can challenge you at times but that’s not always a bad thing.
Food – 7/10
Service – 8/10
Value – 9/10
Overall – 31/40
Would I eat here again? Maybe in a different season to see what produce they use.
Cost £119 for 3 x 7 course menu plus two aperitifs.