We are Ben Reade and Sashana Souza Zanella. With a combined 25 years in some of the world's best kitchens and food schools, we share a love for quality, delicious food and a deep knowledge of how it is produced. We travel tirelessly to research food and learn from those who produce it. At Edinburgh Food Studio we combine this knowledge and passion, helping to change the way Scotland interacts with food, and the science and culture that surrounds it. We're so excited at the opportunity to share our experience with you all and have some really delicious rewards to exchange for your invaluable support ...
Edinburgh Food Studio is a space dedicated to keeping food interesting. Every Thursday, Friday and Saturday evenings we’ll be open for dinner. These dinners will frequently be collaborative ventures with guest chefs, artists and people from diverse disciplines such as ceramics, botany, music, poetry or perfume.
We will host master classes and workshops on culinary techniques such as fermentation, foraging or butchery. These will be supplemented with a program of tastings, small conferences and product-based consultancy.
50% of our profits will go into researching and exploring Scotland’s food: its history, its culture and its future possibilities. We will publish this on our website: so when you come to Edinburgh Food Studio, you enable us to disseminate knowledge.
Money from this Kickstarter campaign will contribute towards building our kitchen, and renovating the main room to create a convivial space, well adapted to dining, tastings and workshops. We are already working on the venue, which is situated in Edinburgh’s Newington area.
Seating is at communal tables, making Edinburgh Food Studio a great spot to enjoy delicious food and drink in a friendly atmosphere. For creative projects and teaching the main room also features a demonstration area.
We create a fixed daily menu in response to the changing seasons. Through our relationships with producers we are able to use ingredients in their prime condition. Recipes will be inspired by our fieldwork. Frequent collaborations will give us a constant source of fresh ideas to push forward with our produce-based cuisine. While we offer a fixed menu, if we know about your dietary requirements in advance, we will do our very best to accommodate you.
We take the food we serve seriously, but once you arrive, its time to relax and enjoy, with new tastes, and some familiar delicious favourites.
Come and join us at the table!
We will launch our online journal, to keep you updated with our research, in early 2016. As already mentioned above, 50% of our profits will go directly into research - this will take many forms, concentrating on fieldwork, interviews and study. We want to create an exchange of ideas, using our website as an open source multimedia platform. We aim to empower individuals, raise awareness of good food, and increase the visibility of Scotland and its phenomenal larder.
Budget and Timeline
Our first dinners and events will be held in October 2015, with the journal going live in the first months of 2016. Setting up a professional space is not cheap - to talk straight, the more you pledge, the better it can be.
Wow, it's been an incredible start to our campaign! We have now reached our initial goal of £10,000. Thank you so much for your support, it is truly humbling. We look forward to meeting you all at the studio.
Thanks to your pledges, we can now afford to build a basic kitchen without borrowing money from the bank (not sure they'd lend to us anyway)! As we are now overfunding, we'd like to set ourselves an ambitious stretch goal of £15,000. With this extra we hope to purchase better chairs in order to increase your comfort during your visits, and exciting new tools in the kitchen (pacojet, charcoal grill, and vacuum packer), allowing us to create more diverse and specialised menus.
Please do continue to share the link, your ongoing support is massively important to us!
Risks and challenges
There is no rulebook on how to set up a food studio, no online guide or standard business model. This is a one of a kind venture, and we will have to feel it as we go. Getting the balance of money making vs the creative side of the business will be complex, so we need to fund the research and creativity by dinners and events. The challenge of this new concept is to provide a space dedicated to benefiting the whole culinary community.Learn about accountability on Kickstarter
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