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February 17, 2016
Head Chef Caoimhe likes to keep it local at Edinburgh Larder Bistro.
Head Chef Caoimhe likes to keep it local at Edinburgh Larder Bistro.

‘Local, sustainable and ethical’ has long been the mantra for many a restaurant. Some even mean it. At Edinburgh Larder Bistro, the idea of using local suppliers is more than a marketing box to be ticked. It’s at the heart of that they do. You can check out a list of their suppliers here.

On Thursday 25 February, they are illustrating the idea of eating locally by running the first of their #EH Dinners.

Each month, the restaurant aims to host a dinner with one of their suppliers from within the Edinburgh postcode. ‘They produce the product, we produce the dinner!’ is the snappy slogan for the events.

Farm for 300 years

For February, Whitmuir Organic Farm are in the spotlight. Located in Lamancha, about sixteen miles south of Edinburgh, there has been a farm on the site for some 300 years and it has been certified as organic since 2000.

It is owned and farmed by Heather Anderson and Pete Ritchie. The duo will be at the dinner to talk to diners about their work on the farm and their produce. Lamb will feature prominently on the three course menu.

Tickets are £35 a head and it all gets underway from 7.30pm.

Steak and craft beer

If you don’t want to wait that long, there are plenty of other reasons to visit Edinburgh Larder Bistro. There are specials every day; Friday nights are steak and craft beer nights while on Tuesdays the Supper Club offers a pre-theatre menu all evening.

As well as the Larder Bistro on Alva Street, there is Edinburgh Larder Café on Blackfriars Street and the team also work with Heather and Pete in Larder@Whitmuir, the café restaurant at Whitmuir Farm.

You can book into Edinburgh Larder Bistro through 5pm.