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Edinburgh Food Studio

  1. Edinburgh
  2. Inverkeithing Food
  3. Edinburgh Food
  4. Dalkeith Food

Reviews, get directions and contact details for Edinburgh Food Studio

Edinburgh Food Studio

About

Studio for culinary arts exploring Scottish food in its widest context. Special events give the opportunity for the hungry public to learn and taste.

Address: 158 Dalkeith Rd, Edinburgh EH16 5DX, UK
Phone: 0131 258 0758
oc.oidutsdoofhgrubnide@ofni
State: Edinburgh
City: Edinburgh
Zip Code: EH16 5DX

opening times

Monday: Closed
Tuesday: Closed
Wednesday: Closed
Thursday: 7:30 PM – 12:00 AM
Friday: 7:30 PM – 12:00 AM
Saturday: 7:30 PM – 12:00 AM
Sunday: Closed

Update Info

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Reviews
Another brilliant evening at the Studio this time with Italian Spanish chef Giacomo Hassan from L'Alegria in Barcelona. Five starters, three main and two deserts of very accomplished creative dishes using excellent ingredients. Nothing fancy, nothing unnecessary just lovely dishes.
9 years ago (08-02-2018)
Super atmosphere and food. Sell worth it. Got a great lesson on kombucha for free!
9 years ago (13-12-2017)
An excellent night out. The food was top notch and the wine pairings were great. Our fellow diners made the evening all the more enjoyable. A venue well worth trying. We will be back.
9 years ago (09-04-2017)
Excellent food, we enjoyed a lot the experience. We didn't go for the wine pairing because we thought it was a bit expensive, but the wine that we ordered was really good as well.
9 years ago (01-09-2017)
Hungarian food & wine night - very disappointing for the money. Me and my partner went to the above event on the Friday night and were left feeling angered by the poor service we received, and by being crammed onto a large table with our elbows virtually in our neighbours' laps. This is not to mention the minimalist portions of food and wine offered for a Michelin star price. We were charged £42 for the food and £35 for the 'wine pairing' per person. First of all, wine was not served with every course although to call this a 'seven-course meal' is stretching the imagination. Five different wines were served; however, each glass was little more than a taster and the total amount of wine served over the 7 courses (for the price of £35) was not much more than a large glass of wine. Extra glasses were on offer for £8-11 a glass. However, this price, in my view at least, does not reflect the quality of the wines served. The two wines from Tokaj were admittedly of good quality, the others were forgettable, lacking character. They would not stand out in quality from your average supermarket plonk. The 'sommelier' was obviously cutting corners with regards to both the volume and the quality of the wine served. Overall we felt like we had been taken for a ride with this so-called 'wine pairing'. The food was nicely presented and a lot of effort had obviously been taken to prepare it. Again, however, we felt like corners had been cut. Rather than being a seven-course meal this was more like four amuse bouches and three small starters. Bread was supplied, presumably to compensate for the Lilliputian portions. When the 'starter' was served - four pea-sized crumbs of goose crackling, a tiny blob of horseradish and a quarter of a pickled baby-radish - we wondered whether it was some kind of a joke. One of the 'mains' was supposed to have included cod and trout, although cod was crossed off the menu with no explanation given. My partner's fish was undercooked, not what you would expect at this price. The chef boasted of procuring several kilos of 'mangalica' pork from Hungary, but the portion served was little bigger than a fifty-pence piece. Two of the dessert courses were nice. But calling a thumbnail-sized piece of gingerbread - not baked in house - a 'course' is roughly the equivalent of calling an After Eight mint (coffee not included) a 'dessert'. On top of all this, the food menu had very little to do with Hungarian cuisine, despite this being the event's main selling point. Service was sloppy and slow with plates and glasses often plonked down on the table, the waiters unapologetically leaning over their guests and knocking into their chairs. On occasion, the head waiter's 'banter' was inappropriate for a supposedly 'fine-dining establishment'. Overall, we feel mis-sold. This was average wine and underwhelming food at an overinflated price. We regret going to this event and wish we had gone somewhere where we would have been given our money's worth.
9 years ago (22-07-2017)
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