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Edinburgh's Appetite Events launches home delivery service - with a changing menu and chef tips

Enjoy restaurant quality food at home, and put your cooking and plating tips to the test with this new delivery service.

Published: August 10, 2020
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Appetite Events, a capital-based award-winning event catering company, recently launched a new venture, Appetite Delivers to offer restaurant quality food to enjoy at home.

Appetite's executive chef, Iain Thomson - who has worked in Café St Honore, Timberyard, and Restaurant Martin Wishart - has created two dining at home options for customers - Appetite inside and outside.

The weekly changing menus consists of local, seasonal ingredients and can be ordered online for collection or delivery on Thursday, Friday or Saturday - meaning your weekend dining is sorted.

Appetite inside is, as the name suggests, for cooking and enjoying at home whereas Appetite outside is a hamper box ideal for a picnic in the park or to enjoy in a garden.

Speaking of the new delivery service, Katie Howard of Appetite Events said: "Appetite events, usually a multi-award winning event catering company launched our new venture, Appetite Delivers in reaction to the Covid-19 lockdown, whilst we can’t throw our usual wonderful events in some of Scotland’s finest venues, we hope for people to experience our delicious food at home.

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"Our executive chef, Iain Thomson has utilised his extensive experience working in some of the finest restaurants in Scotland, including Café St Honore, Timberyard, and Restaurant Martin Wishart to create some fantastic dishes for both our Inside and Outside offerings.

"Appetite Inside brings the very best of fine dining to your door, our weekly changing menu showcases some of the finest local and seasonal produce, that both deliver on flavour, and are quick and easy to present with sophistication.

"Our boxes include handy cooking and plating tips from our Iain, which make for a fun and unique at home dining experience."

What to expect

https://www.instagram.com/p/CDCDhF1D8VQ/

 

Any dietary requirements can be flagged up before ordering - I don't eat coriander and there was no sign of any of the soapy green stuff present in the dishes.

Each course comes individually wrapped and labelled and in the box you'll find cooking and plating instructions - so you can attempt restaurant quality presentation at home.

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We started with light bites of haggis bonbons, Company bakery demi baguette bread with whipped butter and broad bean and Parmesan tartlets followed by a starter of honey, chilli and ginger marinated Gressingham duck breast with sticky wild rice salad, spiced green slaw with an orange and fennel puree.

All that was needed here was a few minutes in the oven for the bonbons and baguette.

The main course was pan seared sea bass with tomato, olive and basil sauce vierge, herby crushed potatoes, braised fennel and sun blushed tomato fondue. A bit more cooking required with this dish but nothing too difficult - with everything explained in detail in the instructions.

Finally dessert was ideal for those with a sweet tooth - lemon polenta cake with summer berry consomme, compressed and fresh Scottish berries and lemon curd. All this required was assembly and an attempt at professional plating, which went better than the rest.

For those keen to test their inner Heston, pictures of the dishes are provided - something we discovered afterwards. But this was a fun way to cook a delicious meal at home with only minimal effort and cleaning up.

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Who are Appetite Events

Established in 2003, the Appetite Events team brings together decades of combined experience, and offer a catering service that uses quality local and seasonal ingredients.

Based in Newhaven, Edinburgh, the team normally specialise in weddings, and corporate and private events but launched Appetite Delivers in response to the global pandemic and lockdown.

https://foodanddrink.scotsman.com/food/afternoon-tea-week-2020-the-best-places-for-afternoon-tea-takeaway-and-delivery/

 

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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