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Ben Reade

  • Blanch & Shock Workshop 8, Artichoke Mews, Artichoke Place London United Kingdom (map)

Two nights of dinners cooked by chef, researcher, experimenter, craftsman and epicure
Ben Reade of Edinburgh Food Studio.

Born in Edinburgh, Ben has spent most of his career on the road, first cooking in London before training at Ballymaloe in Ireland and then studying for a bachelor’s degree at University of Gastronomic Science in Bras, Italy. After graduating in 2012, he moved to Copenhagen to take on the role of Head of Culinary Research and Development at Nordic Food Lab, a food research lab investigating the ingredients of the Nordic region and the processes that could make them delicious. Josh spent a month at the Lab with Ben in 2013, working on a project to explore the gastronomic potential of insects.

In 2015, Ben returned back to Scotland to begin building Edinburgh Food Studio with his partner and collaborator Sashana Souza Zanella. Starting as a way for Ben and Sashana to apply their knowledge and culinary curiosity to their new locale, they cooked dinners inspired by research into Scotland’s ingredients and foodways and hosted guest dinners cooked by chefs from far and wide, including us in November 2016. The Studio has transformed into a research-led restaurant, now under the care of Head Chef Jimmy Murray, open for lunch and dinner for half the week, and has been an essential spot for anyone looking for delicious and interesting food in Edinburgh.

Ben will be cooking for two nights, bringing a showcase of his ideas and ingredients, and we can’t wait.

Tickets are £48 per person, paid in advance, and include 7-8 servings and a cocktail. Ben will collaborate with Mike on an optional drinks pairing.

We can accommodate most dietary requirements and allergies if we know about them in advance. You will be able to add these as you go through the booking process.

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Earlier Event: May 16
Thirst Among Equals