Taking a Bite on the Wild Side at the Botanics

Lively discussion with a celebrity gardener and a rising-star chef, the launch of a new Scottish food product and untamed delicacies are all on the menu at the Royal Botanic Garden Edinburgh (RBGE) on Thursday, April 16, when participants are encouraged to do some Dining on the Wild Side.

Organised in support of Scotland’s Year of Food and Drink the event will be used to launch a new culinary creation, Seriously Good Venison Black Pudding. A conservation conundrum will be considered when,  in collaboration with Scotland’s Natural Larder and Scottish Natural Heritage, Orkney Wild Geese will be served up as the main course. And, that’s just a taste of what else is to come.

“Enthusiasm for ‘wild foods’ has grown to such an extent that many consumers will pay premium prices for products,” explained Dr Ian Edwards, RBGE Head of Events and Exhibitions. “What’s more, Scotland is the source of much high-quality wild food, ranging from mushrooms to game, shellfish, crustaceans and fish. But, much of this is exported. We want to promote a greater appreciation of these products and to demonstrate the principle of sustainable harvesting”.

Speakers, rising-star chef Ben Reade, and TV presenter, gardener, author and forager Alys Fowler will provoke the debate. Both visited Kazakhstan recently in search of the wild ancestor of all our edible apple varieties.

The guest list includes chefs, wildlife experts, food producers and foragers and discussions will tackle the issues and opportunities surrounding iconic Scottish ingredients and how this relates to the rising interest in indigenous cuisine.

For further information visit http://www.sciencefestival.co.uk/event-details/dining-on-the-wild-side

The Royal Botanic Garden Edinburgh is a charity (registration number SC007983)