Nick Lander spills the (French) beans in Edinburgh
Author of new eBook The Art of the Restaurateur set to lift lid on the restaurant business at Talking Food event
Nicholas Lander, author of The Art of the Restaurateur - now available as an eBook at the iTunes store, is in Edinburgh on Saturday March 22 to take part in ‘Talking Food’, a series of talks around Scottish and French gastronomies. The acclaimed Financial Times restaurant critic and former restaurateur will be joined by a dazzling line-up of prestigious guests - chefs, food writers, producers - for an afternoon of gastro-chats.
Nick will reveal everything you ever wanted to know (and doubtless, some things you didn't) about the highs and lows of the restaurant business and what it takes to create a successful restaurateur including finding the right location, deciding what kind of food to serve and hiring the best chef.
Other talks include affineur Hervé Mons on, what else, cheese, Michelin-starred chef Tom Kitchin on Haute-Cuisine, sea urchin diver Roderick Sloan on Scottish aquatic larder and journalist Michael Booth on Nordic food.
‘Talking Food’ is organised as part of the Budding Chefs, a Franco-Scottish programme of gastronomic exchanges between young chefs-to-be. Initiated in 2011 by the Institut français d’Ecosse and Fred Berkmiller, chef patron of L’Escargot restaurants in Edinburgh, the programme offers budding young chefs from Scotland and France the opportunity to experience a new larder and work alongside the best chefs in each country and to broaden their gastronomic horizons.
The fourth edition of the Budding Chefs in Scotland will see a new group of 16 French budding chefs and waiters come to Scotland from 18 to 23 March. The young chefs will experience the Scottish larder and meet Scottish producers and chefs before running a Pop-up Restaurant for 200 foodies. For more info about Talking Food and the Budding Chefs programme, please visit www.buddingchefs.net Meanwhile, head into the store to buy The Art of the Restaurateur in print format and pre-order it in digital format on eBook via Apple's iTunes Store.