I hope like me, you’re one of those people who’s heart jumps for joy when you hear about a menu and/or an event that uses Seasonal food! It brings the freshest and most vibrant flavours to our plates. Each season presents its own bounty, offering a kaleidoscope of colours and textures.

In spring, we rejoice in the tender greens of asparagus, peas, and artichokes, signalling a renewal of life. Read all about Fond’s Spring Event HERE. Summer showcases an explosion of ripe berries, juicy tomatoes, and fragrant herbs, inviting us to indulge in the lusciousness of nature's gifts.

As autumn takes hold, we relish in the warmth of squash, pumpkins, and crisp apples, bringing a comforting and earthy essence to our fall-inspired dishes. Winter grants us the richness of root vegetables, such as carrots, parsnips, and winter greens, grounding us with their hearty flavours and nourishing qualities - I can’t wait to see what’s in store for these two events!

Seasonal produce not only satisfies our palates but also connects us to the natural rhythm of the changing seasons, reminding us to savour and appreciate the beauty and diversity of nature's harvest.

FOOD : Fond by Pantry Events, shining a light on Seasonal food

Fond is a pop-up casual fine dining experience which is held at The Pantry in Stockbridge. A 7 course tasting menu carefully crafted from the freshest seasonal ingredients. Every course is exquisitely presented and thoughtfully paired with optional wines hand-picked by Corney and Barrow, tailored to bring out the best flavours of each dish.

Chef Scott Brodowski from Pantry Events has absolutely smashed the Summer menu with pops of dynamic colours, taste infusions and sensations and a magical flavour journey through 7 courses that will leave you craving and ready to purchase your tickets for the next Seasonal event.

Summer Tasting Menu - £65 per person and they are hosting another evening due to popular demand on Sunday 23rd July at 7pm and I highly recommend you go! There is absolutely no way you will be disappointed! www.pantryevents.co.uk/shop/fond-by-pantry-events

Bread - Black carbon sesame brioche, herb butter and cucumber caviar

Food presentation is an art form that can elevate a dish from mere sustenance to a visual feast, and boy were we in full feast mode and this was just the ‘welcome’.

Presentation throughout this dining experience is thoughtful. Not only does Chef showcase his skills but also entice our senses, tempting us to indulge in a culinary journey that begins with our eyes.

Chef Scott definitely had us at the bread and that bright green butter!

1st Course

Black sesame taco with Borders beef tartare

Penicuik croft eggs on toast with caviar

Beet cured Loch Etive sea trout sushi with soy and cucumber

These 3 bites invite you to embark on a food flavour journey. With each bite, the taste buds awaken, eagerly decoding the complex symphony of flavours dancing on the palate. From the first burst of deep umami beef and the subtle earthiness of black sesame taco, it's a whirlwind of sensations. In these 3 bites our taste buds are guided through a labyrinth of contrasting notes of creamy subtle delicate eggs on toast to the freshness of the sushi and the comforting mild sweetness of the beet.

2nd Course - Gorgonzola, oyster mushroom, cep and truffle

In the Spring menu we were introduced to a similar rice cracker and I bloody loved it. This time it was slightly chewier on the tongue which just blew my mind even more!

The taste of oyster mushrooms is a delightful medley of flavours that transport your palate to a world of earthy goodness. With a mild and delicate taste, these mushrooms offer a unique balance of savoury and umami notes as well as a subtle aroma reminiscent of the forest floor and mixed with the pungent aroma of the Gorgonzola, creates a harmonious combination of boldness and subtlety. The oysters and ceps were engulfed in a creamy pool of velvety gorgonzola richness. The rice cracker used as a receptacle for this dish allowed the cracker just enough time to commence its transformation from super snap to chewy then dissolving on the tongue.

3rd Course - Fish & Chips, salt & vinegar and tartar dressing

This course I struggled with. Not to eat but in figuring out what fish it was. I was convinced it was trout but it was in fact salmon that had been rolled in herbs removing every last trace of that ‘fishy taste’. The salmon was delicate, falling apart almost but still retaining its structure. The very thin julienne salt and vinegar potato sticks brought this soft delicate dish alive. Incredibly pretty dish!

4th Course - Watermelon, Suger, Gin

Massive Harry Styles fan over here so there was no way I wasn’t going to enjoy this little palate cleanser. In fact if they hadn’t played ‘Watermelon Sugar High’ in the background it would have been the sound track in my head.

A pipette of gin to squeeze over the watermelon slushie granita. Gone within 60 Seconds!

5th Course - Chicken Tikka kebab with garlic naan and yoghurt

Stunning dish. As you take a bite, the succulent pieces of marinated chicken reveal a harmonious blend of spices that dance on your palate. The earthy notes of cumin and coriander mingle with the warmth of ginger and garlic, while the smoky char adds depth to the dish. Each morsel is tender and juicy.

The naan bread, the pickled cucumber, onions and the yoghurt all brought their own distinct flavours which were beautifully balanced, creating a perfect harmony of sweet, spicy, and savoury sensations.

Be prepared to embrace the delightful explosion of flavours that this dish brings to your table.

6th Course - Egg, waffles and lemon sherbert

I quite often have breakfast for dinner so I felt right at home having this dish for dessert. Everything here except the egg shell was edible. The egg shell was filled with cremeux and a fruit gel resembling the perfect boiled egg. The lemon sherbert ‘salt’ shaker was a lovely touch as was the compote which tasted like marmalade!

7th Course - Zingy Strawberry, Honey Gold and Popping Verbena chocolate shards

Petit Fours came in the way of large pieces of chocolate shards covered with 3 toppings. The popping verbena was most definitely my favourite - who doesn’t love fireworks on their tongue!

There is a wine pairing menu that you can enjoy with this tasting menu (additional cost) or just opt for drinks as you go. We started off with an ice cold beer, a glass of champagne then a wee glass of white wine.

I have attended both Spring and Summer Seasonal pop-ups and they are both fantastic. Chef Scott is a genius in the kitchen and the team is superb - they will look after you from start to finish delivering plate after plate of delights to your table.

Both Seasonal menus have been outstanding and I really couldn’t compare them side by side as they are different but equally as creative, imaginative and delicious as the other.

Fond food comes from within a 50 mile radius of Edinburgh, and there is an abundance of culinary delights to be savoured. From the fertile fields of East Lothian to the scenic shores of Fife, this 50 mile radius captivates the essence of Scotland's natural bounty and showcases the quality and authenticity of regional gastronomy. Chef Scott and the Pantry Events team really know how to flaunt these ingredients beautifully.

Fond Seasonal Menu, Pantry Events, The Pantry, Stockbridge, Edinburgh. www.pantryevents.co.uk/shop/fond-by-pantry-events

My Spoon Award : Tartan Spoon 10/10

I was invited by Pantry Events to review their menu. Food and drink were complimentary but the views are very much my own.