Launch party in Edinburgh
Former Bar Roma reborn as Foundry 39
More than 250 guests turned out for the launch party at Foundry 39 in Edinburgh, the first of Marston’s new bar bistros.
Housed in the former Bar Roma (briefly Chimichanga), in Queensferry Street, it aims to make a name for itself as a place for cocktails, sourdough pizzas and big flavour burgers.
Among the drinks on offer was a smoked rhubarb & rosemary daiquiri and smoked heather sour.
There is also a range of craft beers from Innis & Gunn, Camden Brewery and Beavertown.
Foundry 39 is designed on an industrial theme and others are planned in London’s Hammersmith and in Bristol.
General manager Danny Smerdon has moved to Edinburgh from running a bar in Waterloo, London. “I’ve been in Edinburgh for a month. I love it,” he said. “Tonight has been a great start for us.”
> The Edinburgh Food Festival has returned to George Square Gardens for a second year after attracting 20,000 enthusiastic foodies in 2015, writes Laurie Clarke.
The event, which launched last night and runs until Sunday, plugs the gap between the Jazz Festival which took place last weekend, and the Fringe festivities kicking off next week.
It boasts a number of stalls catering to eclectic tastes, surrounding the Spiegeltent Palais Du Variete which will host several talks and events.
Over the course of the Festival, 22 stalls will be offering up a vast range of cuisine. Fresh Revolution and Slow Food stick to traditional Scottish flavours, while those such as Bindi Edinburgh and Chick and Pea serve up more exotic fare. Craft beers from Brew Lab or Fyne Ales are on tap to wash it down.
Food trends are evident, with two stalls catering to the increasingly popular vegan diet, while another serves trendy kombucha – a raw fermented tea hailing from South Korea sure to send foodies’ hearts fluttering.
But food is not the only attraction. The festival will also host a diverse range of entertainment. Culinary talks such as ‘Where does my food come from?’ by Gorgie City Farm and a cookery demonstration from the chefs behind the acclaimed Three Chimneys are complemented by two dance events taking place in the Spiegel tent.
In addition, the ‘Ready Steady Chef’ event taking place on Sunday involves four audience members selected by award-winning chef Tom Lewis and Ethical Shellfish company founder Guy Grieve. They will cook off against each other in three heats held over the course of the day.