Achi news desk-
As well as sharing his in-depth knowledge of “all things food” with fans, the chef will hold a raffle, with the winner receiving a VIP meal for six cooked by him and served in a private dining room at the venue.
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Maclean, who has just unveiled a new menu at his Creel Caught seafood restaurant at Bonnie & Wild food hall, said: “I’m really excited to be taking part in the Edinburgh Seafood Festival at Bonnie & Wild where I’ll be running the Oyster Bar and Champagne in partnership with Champagne Piaff.
“The oysters I will be using are truly top class, sourced from my friends at Bernard Corrigan of Cumbrae Oysters on the west coast. They are among the best in the world.
“Although they are beautiful on their own, I have also created a selection of sauces to go with these amazing oysters, including Chili Ginger Dressing, Sherry Shallots Vinegar, Yuzu and Toasted Sesame , Tabasco, and Simple Lemon.
“Together, these will pair beautifully with the Champagne we’ll be pouring.”
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Signed copies of Maclean’s latest cookbooks will be available to buy during the event, with the opportunity to include a specially inscribed message from Scotland’s National Chef.
He said of his second book, Scottish Traditions, last year: “When I wrote [Gary Maclean’s Scottish Kitchen] I had the idea to include a chapter on helping people pull together big events, but I couldn’t fit it in.
“It was about traditions, the kind of food our great-grandmothers would know, and I wanted to follow that with another one that explored how unique Scotland is in terms of food celebrations.
“Historically, even when I was growing up, things were quite difficult but there were always occasions like Easter to look forward to.
“Christmas was huge too, and the memories I have of that as a child are very, very special to me.
“The idea with the new book is not to focus too closely on the history of these events, but rather to share the memories and stories of the family that go with them.”
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The oyster and champagne bar at Bonnie & Wild is the latest in a series of pop-ups and takeovers in Edinburgh’s food hall curated to showcase local talent or Scottish produce.
The seafood event follows a collaboration with local bakeries Kilted Donuts and Chulo’s Stuffed Cookies, and bar takeovers from Botanist Gin and Isle of Raasay Distillery.
For more information visit the Bonnie & Wild website, here.
