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Bartholomew Stratfold

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Photo dump part 2 #seasonalbritishproduce #edinburgh #timberyardrestaurant #montroserestaurant by @bartholomewstrat

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a month ago

Fishy photo dump #seasonalbritishproduce #edinbrugh #timberyardedinburgh by @bartholomewstrat

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a month ago

Timberyard
Edimburgo 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Più che una cucina contemporanea, Timberyard è una precisa dichiarazione d’identità gastronomica: la Scozia raccontata attraverso materia prima, stagionalità e territorio.

La cucina di @bartholomewstrat lavora per sottrazione, lasciando che il prodotto rimanga leggibile e intervenendo con tecniche di fermentazione, conservazione, affumicatura e maturazione per amplificarne profondità e complessità. Foraging e vegetable-forward cooking convivono con pesce, shellfish e selvaggina, in una costruzione estremamente tecnica.

Il risultato è una cucina nordica nel rigore, profondamente scozzese nell’identità: precisa, materica, acidula, umami, con una ricerca costante dell’equilibrio tra intensità e pulizia.

Una stella Michelin, oggi anche Green Star, ma soprattutto una delle espressioni più interessanti della nuova gastronomia scozzese.

*invited

#timberyard #edinburgh #scotland #finedininglovers taken in Timberyard by @bartholomewstrat

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2 months ago

For Bart Stratfold (@bartholomewstrat), the ethos of @timberyard10 is simple: the ingredients should be “as best as possible and from as close as possible.” ⁠
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That’s the approach the chef takes to every dish on the #Edinburgh restaurant’s menu, which showcases the plants, seafood and meat that come from the region. ⁠
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It can be seen on the pickle plate, which includes a pine cone, and throughout the softs pairing, created with foraged, fermented components like fig leaves and sea buckthorn. Even if something comes from slightly farther away, like citrus from Spain, it has to have a provenance and a narrative. ⁠
⁠
Read more by @emilyzemler at the link in our bio. by @bartholomewstrat

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5 months ago

Pork pies at home and then more offerings from @montrose.edinburgh & @timberyard10

#edinburghrestaurant #scottishlarder by @bartholomewstrat

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7 months ago

Honoured to retain one Michelin Star ⭐️
A huge thank you to the team past & present whose care, craft and consistency make it possible. taken in Timberyard by @bartholomewstrat

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8 months ago

We are delighted to have been awarded a Green Michelin Star, recognising our commitment to treading as lightly as possible on the planet.

We cook with wild meat and locally sourced, organic produce, letting provenance and seasonality lead the way.

A huge thanks to the Michelin guide, our whole team, our suppliers, and our wonderful guests for making this vision a reality. 🌱☘️🌿 taken in Timberyard by @bartholomewstrat

2k

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8 months ago

Lots of nice things coming out of @montrose.edinburgh over the last week! #edinburghrestaurant #seasonalproduce #scotland

1, kinlochleven cod, parsley & devilled butter
2, hare haggis & lyonaisse boulangere
3, pheasant terrine & kumquat mostarda
4, rolled Dexter veal breast & green sauce
5, celeriac, truffle, walnut & sorrel
6, marinated barra cockles, grilled bread & wild garlic
7, squid, Alexander’s, coco beans & guanciale
8, Skye prawns & Sarawak pepper
9, grilled red gurnard & Jerusalem artichoke
10, Dexter veal chop on grill
11, Dexter veal chop on plate
12, halibut head
13, the one tiny pike I managed to tickle out! by @bartholomewstrat

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8 months ago

Even through the darkest depths of winter the Scottish larder keeps providing us with some vibrant produce! With some boiling haggis on the side. #edinburghrestaurant #seasonalproduce #scottishproduce #haggis #scotland by @bartholomewstrat

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9 months ago

New year, new recipes!

Cod with celeriac, Douglas fir and bergamot by
@bartholomewstrat 🐟

Ingredients
• 1 × 2–3kg cod (best December–January)
• 2l camelina or rapeseed oil
• Bergamot
• Douglas fir needles
• Dried kombu
• Kuzu
• 2 large celeriac
• Butter
• Dried dulse
• Champagne vinegar
Method
Dulse vinegar
• Infuse dulse in champagne vinegar for at least 2 weeks.
• Strain before using.
Celeriac
• Dice one celeriac, cover with water and cook sealed at 110°C for 8 hours.
• Strain and reduce stock by two thirds.
• Roast peelings until deeply golden.
• Infuse stock with peelings, fir needles and kombu at 80°C for 1 hour, then strain.
• Slice remaining celeriac into discs, dry, rehydrate in salted water, grill and dress with bergamot, dulse vinegar and oil.
• Dice remaining celeriac, roast slowly with butter, blend to a smooth purée and season.
Cod
• Infuse oil with cod bones, bergamot, kombu and fir needles at 160°C for 1 hour, then strain.
• Salt fillets briefly, rest overnight.
• Cook cod in infused oil at 110°C for 4–5 minutes until just tender. Rest and season.
To finish
• Warm the purée and sauce, thicken sauce with kuzu.
• Place purée in bowl, top with cod, grilled celeriac and hot sauce.
• Finish with bergamot zest.

📲 See the full recipe on our website, link in bio

#TSCRecipes #SeasonalCooking #WinterCod #TheStaffCanteen by @bartholomewstrat

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9 months ago

More bits and pieces from the last weeks @montrose.edinburgh & @timberyard10 #edinbrugh #seasonalproduce #scottishlarder by @bartholomewstrat

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9 months ago

New year, new produce 🍽️

As January kicks off, we’re diving into what’s coming into season and how chefs are using it right now!

🐟 Newlyn cod with Porthilly oyster and organic brassicas by @nathangcornwell

🦌 Venison saddle, haunch sausage, caramelised cauliflower, cauli-kraut, walnut wine by @adamdegg

🐟 Cod with celeriac, Douglas fir and bergamot by @bartholomewstrat

🦌 Roast saddle of red deer with pickling sauce by @chefviveksingh

Save this post for seasonal inspo and keep an eye out for more seasonal recipes, head to our link in bio 🌱

#TheStaffCanteen #TSCRecipes #SeasonalCooking #JanuaryProduce #venison by @bartholomewstrat

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9 months ago