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Edinburgh Food Studio team set to take over Glasgow wine bar for one night only

The team behind the popular Edinburgh Food Studio are heading west for a collaboration with Glasgow's Bar Brett.

Published: February 2, 2020
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The Edinburgh Food Studio, which opened their first restaurant in 2018 are set to team up with one of Glasgow's newest wine bars - Bar Brett in the city's west end.

The special takeover will take place on Tuesday 11 February with the Edinburgh Food Studio serving up a seven course menu, priced at £60 with a wine pairing option available.

Posting on their social media, the team at Bar Brett said: "On Tuesday 11th February, James Murray and his team from the Edinburgh Food Studios will be taking over @bar_brett serving a seven course tasting menu focusing on exciting, stripped back and produce-focused food. The Brett Team will pour some great wines.

"Having worked at establishments such as Raymond Blanc’s Le Manoir aux Quat'Saisons in Oxfordshire, NUR in Hong Kong and Lyles in London, Head Chef @jimmysnaps along with Pastry Chef Richard Phillips, and the rest of the @edfoodstudio team focus on only the highest quality ingredients and cookery."

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https://www.instagram.com/p/B7yK0KNlQQQ/

Bookings are being taken now by emailing info@barbrett.co.uk

Due to the nature of the event, dietary requirements are not being accepted.

Bar Brett is a sister restaurant to the award-winning Cail Bruich, which is located further down Great Western Road. Serving small plates and an extensive wine and drinks menu, Brett has become a popular after-work destination in the city.

Brett and Cail Bruich started a popular leftovers night on Tuesday nights last year to help reduce food waste.

In the summer of 2018 the Edinburgh Food Studio opened a hugely anticipated restaurant.

Located on Dalkeith Road the eatery focuses on lunch, dinner and weekend brunch with hand-picked, foraged or lovingly reared ingredients.

What to expect when dining at the newly launched restaurant arm of the Edinburgh Food Studio

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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