From family recipes handwritten in cookbooks to foraging in fields, the Edinburgh Food Studio aims to combine traditional platefuls with a touch of creativity.
Edinburgh foodies Ben Reade and Sashana Souza Zanella have teamed up to open a new venue on Dalkeith Road combining a restaurant and workshop space offering meals, master classes and workshops with an additional research element.
Creating The Edinburgh Food Studio, the team launched a Kickstarter which has already received overwhelming public support, raising more than £11,000 in eight days.
With funding secured, the food studio is due to open in mid-October and plans to use 50% of its profits to research the food scene in Scotland.
Co-founder Ben Reade says the idea began when the duo decided to sprinkle some variety into their food researching venture to break the boundaries of a traditional restaurant.
“Food businesses these days are really constrained by putting them into ‘boxes’; it has to be a cafe or a restaurant or a takeaway,” Ben said.
“We're sick of that and wanted to start something a bit different.
“Food is much more complex than that and so we've started Edinburgh Food Studio as a multi-functional space that we will be able to use for many different purposes.
“It's basically a space that is dedicated to creativity.”
Sashana added: “We would like to give to people a multi-functional space where people can learn and collaborate together.
“The important part of it is the collaboration and everybody bringing together their own knowledge and creating things together.
“Food is creative, but I think here in Scotland that food is often considered as a fuel.
"We really want to explore the creative side of food and we really want to have fun.”
Inviting the public to tuck into dishes made using recipes gathered from the team's research, the diners will be given the chance to learn more about Scottish food.
Enlisting researchers to travel across Scotland, the Edinburgh Food Studio will act as a platform to publish their findings.
Ben explained: “Basically, we’re trying to stay true to the findings of the research using the wealth of knowledge that is already in Scotland to give fresh energy back to Scottish food.
"We want to find inspiration from that and try to create something authentic.
“Another avenue for the creativity is opening three nights a week as a restaurant as an opportunity to get creative with guests.
“Whether we bring in a guest chef for those weeks or design a collaboration around them, for example a sound artist or a perfumer, to help play with the senses.
“We're not stuck in a traditional rut, we're really looking forward to using the space for as much of these creative ventures as possible.”