The sun shone on Inverleith Park for this year’s Foodies Festival. After an initial wander around the labyrinth of stalls, which offered everything from Arbroath smokies to homemade lemonade, I decided to pay a visit to Mark Greenaway’s stand for a spot of lunch.
The choices were lightly smoked pan seared hake fillet, pea salad and tarragon dressing OR 11 hour slow roasted pork belly puffed crackling pomme puree and toffee apple jus. I opted for the latter and happily devoured it whilst lounging on one of the deck chairs in the sun. My friends tucked into some deep fried chocolate yumminess thanks to our old pals Churrio.
To cleanse the palate I treated myself to an award winning Black Dragon cider, courtesy of the Natural Cider Company. Although the tipple wasn’t to everyone’s taste, I enjoyed the aromatic, strong oaky flavour. With 16 different types of cider to choose from, it would have been rude not to, so I followed this up with a Pheasant Plucker, which was cloudy, bubbly and sweet.
I spotted an old chum Emma, who I used to work with at a retro sweetie shop many light years ago. Turns out Emma’s taken the helm at Love Candy, and if you fancy a Refresher Bar, Sherbet Dib Dab or some blueberry liquorice, get yourself down to her cutesy little shop on Hanover Street.
As someone who a) writes a food blog and b) loves all forms of seafood, I probably shouldn’t be admitting this. But I will – I’d never had an oyster before. So I jumped at the chance when I spotted the Caledonian Oyster Co. Farmed in Loch Creran, I don’t think I could have found a better one to lose my oyster virginity too. It tasted exactly as I’d imagined – salty – but the consistency was much softer, and the aftertaste was truly exquisite.
We finished the day with some Jerk Chicken from the Backyard Company, whose stall pumped infectious reggae beats into the late afternoon.
Compared to the Foodies I’d visited a few years ago, the festival really seems to be coming from strength to strength – with more stalls, more variety and more people visiting.