Championing our suppliers is easy when Scotland boasts some of the best larder and makers in the world – not that we are at all biased. Macsween is the perfect example with their local, Edinburgh roots going back three generations, dedication to creating the tastiest food and prioritising environmental sustainability.
We are love using their vegetarian haggis in one of our most popular dishes. The traditional Italian arancini dish serves as inspiration to create a fresh and bold flavour combination, highlighted by Macsween haggis’ unique mix of healthy vegetables, pulses, oatmeal, seed and spices.
Chef Ronan breaks down how you can make this delectable dish at home:
- Olive oil
- 2 white onions, peeled and finely chopped
- 500 g risotto rice
- 75 ml white wine
- 1.5 ltr hot vegetable stock
- 70 g Parmesan, finely grated*
- 1 squeeze lemon juice
- 1 liter vegetable oil, for frying
- 500g Macsween Veggie Haggis
- In a large pan, add a drizzle of olive oil and lightly toast risotto rice
- Add white wine till evaporated and slowly add in vegetable stock one ladle at a time (do not add all at once)
- Squeeze in lemon juice and season to taste, the rice should be cooked through and have a very thick sticky consistency
- Add the Parmesan as you stir in lemon juice and allow all to cool to room temperature
- Break the delicious haggis into little crumbs and add to the cooled risotto rice. Mix well.
- Portions into balls about the size of a £2 coin and refrigerate till firm
- Heat vegetable oil to 180 degrees centigrade and cook risotto balls till piping hot in the middle.
- I like to serve with rocket, pickled red cabbage, red pepper and tomato chutney and a wild garlic aioli.
* Omit the cheese for a vegan Arancini
Any holiday that honours food is a holiday we can get behind. Celebrated around the world, Mardi Gras, Carnival, Pancake Day or Fat Tuesday has its historical origins as the last day before the Catholic holiday of Lent begins. The idea is to eat up all the luxurious foods that will be avoided for the next 40 days.
Besides personally indulging in all the pancakes, FreshRev will be honouring the tradition of gorging with a fully Creole-inspired menu at Summerhall’s Mardi Gras Party.
If you can’t make it to the event on Saturday, try our New Orleans Inspired Gumbo at home with our recipe featured in the Herald Scotland.
Craigie’s Farm Shop and Cafe
Owned by John and Kirsteen Sinclair
We absolutely relish our visits to Craigie’s! Only 15 minutes from FreshRev HQ, the farm offers a sanctuary from city life. Its 260 arable acres boasts soft fruits, vegetables, wheat, chickens who enjoy listening to the radio, sheep, and a drove of swine often being fed by visiting kids and their parents. Many of their crops are grown in polytunnels to keep them protected from the harsh Scottish elements and pollinated by bees whose honey can be found for sale in the shop. As generation farmers, the Sinclair’s are committed to farming with nature and encouraging a sustainable future.
The family has farmed the area since 1892, with its current operations boasting a busy cafe and farm shop. They encourage people to walk around the farm, ‘pick your own’ produce and organise educational activities specifically to get kids interested in farm life and eating locally. Find out more info on their website: http://www.craigies.co.uk/
Know Your Grower and Eat Local!
Owned by Eion Henderson
Anyone who has visited Mr Eion’s shop in Stockbridge will be familiar with his friendly and knowledgable service – and iconic moustache. As you approach the shop, the smell of fresh coffee is the first thing to greet you thanks to the constant roasting of green beans that is done on site. The store is filled with dozens of hessian bags of beans from different ethical and sustainable suppliers in Africa, South America and Asia. He is also involved with projects linking individual small farmers with small roasters.
Eion’s dedication to quality is what drew us to using him as a supplier. He creates unique roast profiles for each coffee in order to bring out its full potential. We proudly serve our own special Fresh Revolution blend made specifically for our filter coffee maker in the food truck.
Owned by Michael Scott
Mike offers convenience in the form of free delivery of the freshest eggs right to your doorstep. Choose from medium or large free-range eggs, delivered 2 days after being laid by the happiest hens or go the highest standard, organic route. The hens live in smaller flocks, meaning healthier and less stressed birds who spend their days roaming and foraging in the Scottish borders.
Smashin’ Eggs is extremely sustainable, sourcing all eggs from a 20-mile radius and even their packaging is reusable and recyclable. Get this delicious, protein-packed food at an ‘eggs’ellent price straight to your door with only 48-hours notice. Visit http://www.smashin-eggs.co.uk for more info.
The Buffalo Farm
Owned by Steven Mitchell
We love using Steve’s Water Buffalo for so many reasons. They have not been subjected to generations of modern intensive farmers practices, making their rearing more sustainable than cattle; the meat contains half the fat of conventional lean beef, while maintaining all of the flavour; it’s higher in mineral content AND significantly lower in cholesterol. We also source pork, lamb, poultry, wild boar and seasonal game from Steven when our menu calls for it.
Check out the full range of the Buffalo Farm’s offerings on their website http://www.thebuffalofarm.co.uk/ or pay their stall a visit after eating with FreshRev at Edinburgh Farmers’ Market on Saturdays.
Support Local and Small Businesses!
It’s our birthday and we’re treating ourselves with a new truck! Our loyal stead, Sir Rusts a Lot has been a hard working starter trailer, but we need to upgrade if we are to continue bringing the freshest innovative food to the streets. As a refurbished chip van, our original trailer served its purpose, due to a lot of TLC and DIY by Chef Ronan. However the rust, size and age was starting to takes its toll. The new truck started life as a BBQ street food trailer and Chef Ronan has taken care of the rest, customising it to our needs, while Specialized Signs made sure the outside looks fabulous with their one-of-a-kind wrap job.
To celebrate, we’re throwing a wee party on Saturday at the Edinburgh’s Farmers Market. Join us for the first reveal of our new (as of yet, unnamed) trailer and all of the pumpkin pie.
Have a sneak peak at the planned menu for you to eat, drink and be merry!
Fringe 2016 is nearly upon us! This will be FreshRev’s second festival and we’ve decided to go brick and mortar – temporarily. Starting on 3 August, you can find us every night at Brew Lab from 6-11pm. We’ll be serving up delicious street food to accompany the craft beers they will have on draught. Check out the menu!
We’ve been popping up in kitchens around Edinburgh recently. Being in a fully functional kitchens allows us to expand our menu and be a bit more experimental than we can be in the truck. We also get to spend more one-on-one time with our cliental as we get them for a whole meal, instead of for the time it takes to make one dish on the street. Plus, it’s an excuse to order all the cakes from Tasty Buns Bakery.
The pop up at the Skylark in Portabello was a multi-sensory experience with delicious street food, chill tunes played by some friends of FreshRev and the launch of Bellfield Brewery‘s #gf Lawless Village IPA on draught. We didn’t want to the night to end; the vibe was relaxing and electric at the same time, and everyone was in great spirits.
Luckily, we’re back in a kitchen at the Mash Tun on Easter Road this Sunday, 17 July. There’ll be a delectable menu of street food (see below), our friends at Stewart Brewing will be taking over the taps and Lewis Kaye will be providing the soundtrack for a great day. Don’t miss out!
Keep your eye on social media for a big announcement about our pop up during the Fringe Festival!
Louisiana Creole cuisine is a a style that many have heard of, but few know that it blends French, Spanish, West African, German, Native American and 18th century Southern United States cooking.
This classic can be made locally by substituting the best of Scotland’s produce for traditional ingredients. Courgettes are used in place of okra and chorizo for Andouille Sausage.
This dish was featured as Recipe of the Day in the Herald Scotland to announce that Fresh Revolution will be at Assembly’s Edinburgh Food Festival from July 27-31. The festival will host a selection of quality stallholders, including our friends Brew Lab, Alplings, The Food Shelter and Bruadair, as well as energetic foodie entertainment in the famous Spiegeltent.
Recently half of the FreshRev team made a trip back to her (my) homeland, the good ol’ USofA. While not explicitly there to research street food and food trucks– when in Rome, as they say… I ate ALL the food. Besides gaining a stone, much was acquired in the way of inspiration and knowledge.
We have the blessing (and, to some extent, the curse) to be a part of the infancy stage of the food truck scene here in Edinburgh. Unlike in the States, where each city has its own established street food culture, Scotland is still trying to find its identity when it comes to supplying alternative quality dining options. The method and manner of delivering this commodity vary from city to city, depending on where you are in America, but the end result is accessible and delicious food that satisfies cravings, and inevitably, the soul.
Los Angeles is the arguably the originator of the mobile catering unit fad. King Taco claims to have started the first food truck in 1974 selling tacos out of a refurbished ice cream truck. 34 years later, the city of Angels boasts the most famous food truck, Kogi BBQ and has seen its chef skyrocket to stardom.
If you want to eat from one of these venues, you will have to log on to social media. The trucks Tweet their selected curbside locations for lunch and/or dinner, stick around for a few hours and then take off to the next spot. The queues can already be hours long before the truck even arrives, but clearly the wait is worth it.
- Austin, TX
Year-round sunshine and the sprawling layout of the city lends itself to al fresco and alternative dining experiences. TexMex influences reign supreme, exemplified by the ubiquitous breakfast taco with its American fillings of scrambled eggs and fried potatoes inside a tortilla, with the traditional fixings of salsa and Mexican spices.
You’ll find the majority of trucks pseudo-permanently parked behind pubs, in beautifully decorated courtyards, like Patrizi’s behind the Vortex Theatre. It’s a mutually beneficially relationship as the bars themselves don’t have kitchens, the trucks don’t have to travel around to different locations, and the eaters can enjoy the amenities of a full service bar as they eat their food in fun and unique atmospheres.
When people question how food trucks operate within the distinctive climate that is Scotland, I immediately counteract with conjured images of snowplows and iced windscreens; regular fixtures in this Midwestern city. Chicago has always been on the forefront of fast food trends from their deep-dish pizzas to Chicago Dogs (hold the red sauce if you know what’s good for you).
Like Scotland, Chicago can be quite strict on where you are and are not allowed to pull up the truck and serve food. Therefore, they have a handful of select locations around the city where vendors vie for spots on a first-come-first-serve basis and inform their eaters of their whereabouts via social media.
This city loves ale almost as much as we do! As such, they have 7.3 breweries per capita. However, many local governments require establishments serving alcohol to also provide food options, which can create a problem for smaller breweries.
The solution is another symbiotic relationship as the brewers tempt punters with brewery tours and then encourage them to stick around and sample their libations in tasting rooms with the promise of delicious and ever changing food on their premises- the food trucks even differ on a daily basis. Unlike Edinburgh, many of the breweries fall within the city centre and don’t require a taxi or risk of drink driving to get there.
Where does this leave street food in Edinburgh and beyond? The safest bet is to assume we’ll follow London’s example of dedicated street food markets, selected events and pop-ups. Due to space limitations from which the United States does not suffer, we are required to be a bit more creative with our delivery methods here in Scotland, especially as we aren’t able to simply pull up on the curb and sell to public. Luckily, a few such spots have started popping up around our country that are solely dedicated to street food and food trucks: the Pitt Market and Fountainbridge Fridays here in Edinburgh and strEAT’s endeavours in Glasgow. Plus, similar to Denver, we do have breweries that put on festivals, such as Stewart Brewing and Knops at Hops in the Garden with top notch street food on offer. If this is any indication of things to come, Scotland has a promising road of delectable delicacies in its future.
After a successful run last summer, Stewart Brewing played host to the Edinburgh Beer Festival on Saturday. The weather was a bit schizophrenic – there was sun, snow, even some rain – but the beer was flowing and good tunes were playing. Our menu was infused with Stewart beer and it tasted mighty fine! Check it out: