Roam: Wild Scottish venison pop up restaurant for the Edinburgh Festival
Roly (Toasted Radish) and Jeff (LarderBox) were inspired to create a menu based around the fantastic meat produced by Ron and Grace at The Highland Ridge Larder. Ron is passionate about his venison and sources it entirely from estates in Stirlingshire, Fife and the Highlands. The venison is fully traceable with Ron having personally stalked and shot each beast, ensuring the highest quality product. The meat will be the centrepiece to the Roam menu. However, for vegetarians there will be a cauliflower steak with pesto.
The focus of this pop up will be for diners to enjoy locally sourced food. Roam will also be using a wide variety of other local suppliers, including Brewdog; Company Bakery; Cullisee; Cyrenians community farm; De Burgh Wine; Errington cheese; Highland Ridge Larder; and Pickering’s Gin.
“We know the exact estate on which the deer was culled or the farm on where the salad was recently picked,” explained Roly. “We hope customers will ask questions, find out more about the local suppliers we use and how they can get their hands on some,” he added.
Roam will be open for August 2017 at Leo and Ted’s, 36 Leven St, Edinburgh EH3 9LJ. Please contact Jeff to book a table: firstname.lastname@example.org or 07717712186
Mixed leaf salad with Lanark Blue, honey walnuts and a raspberry dressing
Wild Scottish venison fillet with potato terrine, roasted beetroot and seasonal greens*
Scottish fruit pavlova