Based in Edinburgh, Scotland, Ben Reade is "keeping food interesting" at his restaurant and food research hub. The restaurant does not publish a menu, but rather offers a four course tasting experience based which they describe as a "real time creative response to seasonal ingredients."
Priding themselves on building lasting relationships with local farmers, hunters, fishermen and foragers, they have access to the best quality ingredients that have been sourced as sustainably as possible.
In addition, the restaurant in host to a calendar of seminars, tastings, and classes throughout the year.
Ben is a graduate of the 12 Week Certificate April 2005 class.
