On June 15th we joined many of Edinburgh’s best restaurants and producers to take over Summerhall and turn it into a virtual 5 course meal, room by room.
We were given the Bone Rooms to create our Cheese Lounge and Larder, while the Dissection Room became the main course hall plus there was a Pudding Hall, Cider Shed, and Beer Lab.
We don’t think we ever seen (or carried) so many jars of homemade jams, fresh chutneys and pickled fruits, not to mention the cheese supplied by our friends at Clarks. Our Larder was stacked high with jars and oatcakes to take away, while near by we prepared our popular cheese board for the event’s 700 guests, offering Barwhey’s Smoked Cheddar, Montgomery’s Smoked Cheddar, Cashel Blue, and the very popular Irish Gubbeen, along with two different types of oatcakes and our homemade fresh chutney from the Bistro. We also had plenty of cheese on sale as well, which we spent the days previous preparing out at the Clarks warehouse, we like to think we are now something of cheese cutting experts!