The 5pm Dining blog was very interested when word of a new Kickstarter campaign for a food studio in Edinburgh plonked into our inbox.
Ben Read and Sashana Souza Zanella are fundraising to launch Edinburgh Food Studio – a place where the arts, sciences, and quality food will come together.
Never boring
Ben has long been doing unconventional and fascinating things on the more experimental edges of Edinburgh’s food scene.
He was previously Head of R&D at Nordic Food Lab and was also Project Manager at the MAD Symposium. He trained at Ballymaloe Cookery School and the University of Gastronomic Sciences, Aubergine and River Cottage.
Ben has written a great piece for Vice’s Munchies channel.
Sashana studied Anthropology, and French cuisine, has worked as a chef, and in wine and spirits. Previously a tutor at the University of Gastronomic Sciences, she speaks five languages.
At Edinburgh Food Studio, they aim to have a dedicated space to research and explore Scotland’s food heritage, its culture and future possibilities.
Every Thursday, Friday and Saturday evenings, Edinburgh Food Studio will open for dinner and the menu will feature collaborative ventures with guest chefs, artists and people from diverse disciplines such as ceramics, botany, music, poetry or perfume.
Fermentation and foraging
They will also host master classes and workshops on culinary techniques such as fermentation, foraging or butchery. An online journal will offer information sharing on what they learn.
50 percent of their profits will go into this research and exploration to show where our food comes from — helping to preserve the past while moving cuisine forward.
You can find out more about it from this Kickstarter page.