Junk Food

The pop up restaurant scene in Edinburgh seems to be having somewhat of a revival. After the initial wave a few years ago, based in peoples homes, the second round is a little different - more in the form of themed takeovers in established venues, advertised through word of mouth and social media.

My friend Steph told me about the Real Junk Food project as she knew it'd be something I'd enjoy - and she wasn't wrong. The project "intercepts" food that would be discarded as waste by local small businesses and social enterprises, and refashions them into a communal meal, inviting diners to "pay as they feel".

This weekend, the venue was the Edinburgh Larder Bistro, a relaxed little spot in the heart of the Old Town. The menu was simple - three options for starters and mains, with a choice of two puddings. I was impressed by how much the cooks had managed to create a variety with such limited resources (vegan and coeliac friendly options were both available).

I picked the garlic mushrooms and the cauliflower and romanesco cheesy bake, followed by the brownie (chocolate courtesy of a restaurant that didn't get through their supplies before the "best by"). I helped myself to some of the delicious organic bread to soak up the sauce, which had been rescued from a local independent bakery. It was heartening to hear about local companies who were willing to hand over their leftovers, and served as a little reminder to me of how fantastic Edinburgh's independent retail provision is. The stovies and crumble also looked rather good (my friend was a little, er, possessive, so I didn't get a taste!).

I really enjoyed the evening - good food and good company in a relaxed setting - but I did find myself wondering what the "point" was. My gut feeling is that most of the folk at the dinner are probably quite like myself, in that they already have an interest in the ethics of food and where it comes from. But generally, if it gets people thinking about waste and leftovers then that's no bad thing. I also really enjoyed the ethos of paying what you could, with some people making small cash donations towards keeping the project going, others providing musical accompaniment to the meal, and a few folk helping to wash up as their contribution. It certainly opens up eating out to people who wouldn't otherwise be able to afford a pricy city centre meal or an exclusive supper club ticket. I'll be keeping an eye out for their other events in future!

For more information on The Real Junk Food project, visit their website: www.therealjunkfoodproject.co.uk

Event: #GoogleCityExperts Dine The Decades

When the email came through to Google's City Experts announcing that their next event would be  called "Dine The Decades", I did a little out loud squeal. Food? History? In the same place? Yes please! Instructions were mysterious: meet underneath the Castle, and be transported back in time (via a vintage red bus and a magical mystery tour) to a secret location.

So much guessing. Excited giggles. Cheers as the bus made it up the biggest cobbled hill in Edinburgh without needing a push. And we arrived... at a factory on an industrial estate near the old harbour. 

But inside this converted lighthouse, a vintage fan's dream... 

Through the curtains to gasps of delight. Three tables, three zones, three decades. 

First up: 1910s. Bowls of fruit, glass vases, and entertainments. Flowers. Red wine punch. Beef shin pie, pickled vegetables, asparagus soup.  

Second round: 1940s. Rationing, garden flowers and memorabilia. Bunting. Millionaire's cocktails. Pork terrine, allotment vegetable salad, chutney and brown bread.

Third round: 1970s. Sideboards, floral patterns, board games. Sheepskin. Ramos Gin Fizz. Fondue, crudités, pineapple and cheese hedgehogs. 

To finish: a trio of mini deserts from the eras. Bakewell tart, jelly pots,  Black Forest gateau chocolates. 

I was in geek heaven. Jelly and Gin's food was delicious, the hosts (actors in period costume) were hilarious and the attention to detail was amazing - right down to the soda syphons behind the bar. Brilliant night.

 

Event: CreateEatWhisky

Whisky is one of the many things that I know very little about. Gin - a bit. Wine - the basics. Tea - I can wax lyrical. But for some reason, whisky has passed me by. I was very excited when I found out that Jelly and Gin were hosting CreateEatWhisky in collaboration with Jura Whisky as part of this year's World Whisky Day celebrations. 

The Nestle Milk Factory on Leith Links - our venue for the evening.

Ghost sign - the only hint of the building's former purpose.

Beautiful lighting, subway tiles.

Custom built candleholders.

Origami lighting.

Rows of tables, copper piping, paper lights.

The tasting begins - whisky number one - Jura Elixir. Our place mats summarised each for us.

Music plays in the background - recorded onsite at the distillery - with instructions on how to taste

Our tasting glasses were not your typical whisky tumbler shape.

How dark is the colour? Rich, golden, pale?

As instructed, we all held up the glass to inspect further.

I've never been sure how much water to add. Enough to create a "marble" effect as the liquids mix, said the chap next to me. 

Breathe it in deeply, edge of the glass to the bottom of the nose. 

What does it smell like?

And now onto the taste.

Take a sip.

Move it around your mouth.

Enjoy.

Tasting notes followed the instruction video, giving us hints. 

Beautiful wooden tiffin boxes, containing the first food pairing.

Oatcakes, Ayrshire bonnet cheese, pineapple & ginger chutney, venison salami.

Whisky number two - Prophecy. The music changes, the lighting changes.

A smoke filled cloche arrives.

Loch Duart hot smoked salmon pate, pickled cucumber, squid ink breadsticks.

Whisky number three - Origin. 

Tasting notes: honey.

Pear compote, honey cream, pecan brittle. Coffee and liquorice scent vials.

Whisky number four - Diurachs' Own.

Steaming copper cauldrons, seaweed mist.

Chocolates: lavender, matcha tea, salted caramel.

To finish: scenes and sounds from the distillery.

Jura.

With thanks.

Collaborators.

More collaborators.

CreateEatWhisky.

Our hosts: Jelly & Gin.

Four drams later, four delicious tasters, and I feel a little more confident with whisky. Turns out I like a dash of water in my malt to tone down the harshness of the alcohol. I was also surprised by the whisky I liked best - number two - Prophecy. My previous experiences of whisky had put me off strong smoke and peat flavours, but with the salmon and cucumber pickles, it really, really worked. I've already made a mental note to do something similar for a dinner party starter soon. A rather marvellous multi-sensory evening, and a great way to learn about something new.