CHEF Gary Maclean will host a series of private dining events at the new Bonnie & Wild Marketplace in Edinburgh to showcase sustainably-sourced Scottish food and drink.
The three-day Chef’s Table series, between 10th March and 12th March, will see Maclean – the national chef of Scotland, who runs seafood restaurant Creel Caught at Bonnie & Wild – prepare a five-course menu in front of guests while they enjoy aperitifs, drams and cocktails supplied by Bruichladdich Distillery.
Dishes will include rye bread and broth, before moving on to Scottish root vegetables and barbecued celeriac. A seafood course will feature Shetland mussels and Gigha halibut, before a course of smoked roe deer. The final course will feature apples sourced from orchards around Scotland.
The event will take place during B Corp Month, which has been launched to highlight the importance of sustainability in business. B Corp-certified businesses have committed to tackling social and environmental issues. Bruichladdich has been certified since 2020.
“After taking part in last year’s COP 26, I felt even more fired up about promoting our national larder and telling the stories of some of Scotland’s amazing food and drink producers who put sustainability and the environment at the heart of their business,” said Maclean.
“By hosting these dinners in Bonnie & Wild’s Scottish Marketplace, and partnering with the B Corp Bruichladdich Distillery, I can bring these food and drink stories to a wider audience. I want to show people exactly why we should be so massively proud of the amazing produce and producers of Scotland.”
