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Now in its third year, the Assembly-run festival celebrates the finest of Scotland’s food and drink.
Free to enter, the festival takes place in George Square Gardens, where artisan producers and stallholders will fill the festival grounds while foodie talks, discussions and demos offer guests the chance to sample the best of Scotland's food and drink.
As part of the event, Monachyle Mhor’s chef proprietor, Tom Lewis will bring some of the Mhor charm - from food to style - that they are famous for, with Eat Mhor.
With a 6-course tasting menu in the glamorous surrounds of the famous Speigeltent du Variete, guests will be given a one-of- a-kind dining experience.
A limited number of seats will be available, with table sittings offered between 7pm and 9pm on both 28th and 29th July. Tickets will go on sale on Friday 26th May, and can be purchased from the website.
Described as the ‘daddy cool of the Trossachs’ by travel site Conde Nast Traveller, Monachyle Mhor is famed for serving excellence in Scottish produce; farmed, foraged and produced on the Monachyle farm and surrounding countryside.
Sharon Burgess, Managing Director of Assembly Festival and Edinburgh Food Festival, said: “The food and drink offering here in Scotland is world-class, so when the masses descend upon Edinburgh ahead of the Fringe Festival, we ensure a taste of Scotland all in one place.
“The effortless style and unbeatable quality of what Chef Tom Lewis and family produce is the perfect pairing for Edinburgh Food Festival, so we are thrilled to bring them to the Capital for the hottest ticket this side of the festival!”
Edinburgh Food Festival has gone from strength to strength since its launch in 2014, hosting top industry figures such as Shirley Spear, Guy Grieve and Neil Forbes and welcoming over 25,000 visitors last year.
With quality Scottish food at its heart, the festival is a fantastic introduction for visitors looking to see what Scotland’s larder has to offer.
• For more information on the festival and to book tickets visit the website.
