Chefs working for Sodexo Prestige Venues & Events – the Garden’s catering partner – have re-designed their offering for the autumn season, introducing a range of new salads and gourmet sandwiches. Each dish has been created so it can be prepared and served quickly without compromising on taste or the wealth of locally sourced ingredients available to them.
A number of the new, seasonal dishes feature fresh produce grown on-site in the Edible Garden by Market Gardener, Ben Dell. This role, financed by Sodexo, was created earlier this year by the Garden in order to boost production and increase the quantity of in-house grown ingredients available for use in the attraction’s restaurant and cafés.
Paul Mitchell, Catering Services Director for Sodexo at the Royal Botanic Garden Edinburgh, said: “We know our business customers are often pushed for time, but don’t want to compromise on quality. Our new menu offers a range of fresh, good quality dishes which can be prepared and served quickly.
“From our falafel burger and Scottish smoked salmon gourmet sandwiches, to our Botanics Super Salad and Garden Slaw; we’ve made the most of the crops available in our market garden.”
The new menu also features a range of produce from local suppliers, including bread from Patisserie Joldo in Edinburgh, pork from Robertson’s of Ayrshire and a range of ice cream flavours from Aberdeenshire based Mackies, including Lavender, which is made exclusively for the restaurant.