Orkney Beef (PDO)
Knowing where our ingredients come from is at the heart of what we do in L'escargot restaurants. Of course, most restaurants would make the same claim. However, just seeing the provenance label on a piece of lamb, pork or cod is not enough for me. I like to meet the people who catch, raise, grow and harvest the food that we cook in our kitchens.
Fred goes to Barra Island
My introduction to Barra and its snails came via an unexpected email containing a photo. The picture showed a fat cluster of snails on a fence post against a background of blue skies and a wind-swept beach.
Our clock!
Just like the hands of a clock, what goes around comes around. So when clockmakers James Ritchie & Son, a Smith of Derby company, were called out to build a new external clock for the award-winning Edinburgh restaurant L’escargot bleu, it was like stepping back in time.
Fred snaps up a Special Award!
We are so delighted that Chef Proprietor, Fred Berkmiller, the face of L’escargot bleu and L’escargot blanc scooped the 'Special Award' at The List’s annual Eating & Drinking Guide Awards 2014. The awards highlight some of the best dining out experiences in Glasgow and Edinburgh. The judges’ Special Award recognises Fred’s commitment and contribution to Scottish food culture as well as his exceptional success with Budding Chefs.