SEUMAS MACINNES CAFÉ GANDOLFI
JEAN-BAPTISTE BADY BALFOUR CASTLE PAUL WHITECROSS ANGELS AND BAGPIPES
RYAN JAMES TWO FAT LADIES
‘We are thrilled to be on board for our second year at Taste of Edinburgh - we had an absolute ball last year! One of the best things about working at Taste is the team spirit and being part of something great for Scotland, showcasing our superb ingredients, cooked with simple care and attention. We are really looking forward to working together with the other Glasgow restaurants at the event to put on a show to remember.’
‘One of the great joys of living and working in Shapinsay, Orkney is the access to the most wonderful ingredients – beef, lamb, fi sh and of course the legendary shell fi sh are all literally on our doorstep. We also have a magnifi cent two-acre walled garden where we grow all our own vegetables and fl owers for the Castle.
Taste of Edinburgh is a wonderful opportunity for me to cook for an audience who otherwise might not get the chance to taste the delicious fare we have to offer.’
‘No chef or supplier can deny the unique contribution that Taste of Edinburgh brings to Scotland. As chefs, Taste gives us the chance to bring quality food, produce and different personalities to thousands of visitors. It’s a great way of showcasing local suppliers and producers, which often goes uncelebrated. We are looking forward to working alongside some world-renowned chefs, meeting our customers and enjoying some good food – and hopefully the weather will be kind!’
‘We were delighted to be invited back to Taste of Edinburgh again this year. Representing Glasgow, along with Cafe Gandolfi , it’s a huge opportunity to bring our food style and banter to a new audience and meet colleagues from all around Scotland, sharing ideas and techniques. The weather was such a stoater last year and that made the whole weekend magical. This year we’ll be pushing the boundaries – we can’t wait to get the party started.’