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February 22, 2013
Fred Berkmiller: knows his oignons
Fred Berkmiller: knows his oignons

Over the last couple of years, Fred Berkmiller, chef-patron of L’Escargot Blanc and L’Escargot Bleu, and the Institut français in Edinburgh have organised an exchange programme with young cooking students from the Lycée Hotelier in Dinard, Brittany.

The Breton students have come to Scotland, met with local food producers and worked in some of Scotland’s top kitchens. A few months later, Scottish chefs have travelled to Brittany and enjoyed a similar programme.

Now in its third year, the Budding Chefs exchange is underway again with twelve young cooking students from the Lycée Hotelier coming to Scotland from 11 to 17 March 2013. During their stay, the French budding chefs will be undertaking a tour around Scotland to visit producers – fish and cattle farmers, fruit and vegetable producers – and work alongside the big names of the Edinburgh restaurant scene.

The week will culminate with the opening of a pop-up restaurant at The Hub on Friday 15 March 2013. Chefs Mark Greenaway and Fred Berkmiller, both renowned for their passion for Scottish ingredients, will be behind the wheel in the kitchen. Working with the young chefs, they will cook and serve a four course menu prepared with the best of the Scottish produce.

Tickets for the four course dinner at The Hub are £40 (£38) but, for now, this video clip shows what the students experienced last year when they did a gastro-tour of Scotland.