FOOD : Sarah Rankin Cooks - Masterchef & Pop-up Queen
Prepare to be captivated by the relentless passion and sheer talent of Sarah Rankin. 2022 Masterchef finalist, mum, wife, marketeer, food writer, chef demonstrator, recipe development specialist and private dining caterer!
Born and raised in the heart of Scotland, Sarah uses her creativity and inquisitive nature to experiment with exciting flavour combinations. Her adventurous spirit shines through in every dish she creates, pushing boundaries and challenging conventional norms.
Blessed with a discerning palate, Sarah possesses an innate ability to balance flavours and textures, consistently delivering dishes that not only satisfy the taste buds but also leave a lasting impression on the senses.
REVIEW OF SARAH RANKIN COOKS POP-UP EDINBURGH
Sarah is busy but she’s also having a ball! Besides a super busy schedule of cooking demos and catering at events, Sarah loves a pop-up and is always looking for interesting suitable venues in which to host intimate dining. I was delighted to attend a recent pop-up in Edinburgh, held at Traade - a flexible retail/coffee shop/events space in Bruntsfield. Picture yourself nestled in a cosy nook, enveloped by a warm ambiance and surrounded by like-minded food enthusiasts. This was Sarah Rankin Cooks x Traade Pop-Up.
Seating only 12 people at one long communal table, we were in for a night of delights, starting off with a Lemon and Cucumber French 75 Cocktail - gin, cucumber essence topped with some prosecco.
It's not just her technical expertise that sets Sarah apart; it's her unwavering commitment to using locally sourced, sustainable ingredients which were in abundance throughout our 7 course tasting menu. Her strong belief in the power of supporting local producers and reducing food waste is evident in each carefully curated plate that graces your table.
Sarah created this menu with an eye on provenance and seasonality and praises the producers when she serves the dishes to the diners. The suppliers are wonderful local businesses from Perthshire, Fife and the Highlands - Winton Deli, Highland Microgreens, Arngask Home Farm, Provender Brown Delicatessen and HS Murray Fishmonger.
Our Amuse Bouche consisted of:
Rye, Crowdie, Fig and Walnut
Salmon Tartare
Charcuterie, Damson and Brie
The intimate size of this pop-up ensured that every guest is personally attended to, allowing for a personalised dining journey that dances on the boundaries of traditional cuisine. It also fosters a sense of camaraderie among guests, sparking conversations that unfold over shared plates and glasses of BYOB libations.
Whilst waiting on our course of EARTH, the soft sourdough was served with an incredible quenelle of Beurre Noisette or burnt butter. The flavour was tremendous.
Then came the most unexpected dish of the evening, the Ajo Blano with Greengages. This is an almond and bread cold soup. The texture is quite grainy and the bold flavours of garlic and olive oil wrap around your tastebuds and leave you craving another spoonful.
Sarah was aided in the kitchen by fellow Masterchef Quarter Finalist, Adi Middleton. We have Adi to thank for that incredible butter and the petite fours.
Moving onto the SEA course, the Scallop with fennel and caviar blew me away. The perfectly seared scallop melted in the mouth and the pool of light creamy bisque complimented but too caressed the tastebuds, making this my stand out dish.
From the SEA to the LAND, we moved swiftly onto the unctuous Ox Cheek with potato, beetroot and kale. I marvelled at the microgreens atop the beetroot and how a simple few stems can pack so much flavour. Isn’t food just amazing! The Ox Cheek had been on a low and slow for over 9 hours, and it was seriously god tier. Delectable.
One delightful way that elevated this memorable dining experience was the serving of Blackcurrant, mint and goats cheese ice lollies as a pre-dessert. These artisanal frozen treats offered a refreshing interlude before indulging in the main finale. These handcrafted delights provide a delightful contrast to the preceding savoury courses.
Dessert was served in a charming lidded mason jar that brought memories of eating warm soft toffees that my mum always had in her pockets. Salted Caramel, Chocolate and Orange. The Salted Caramel was soft and chewy, whilst the orange sorbet was packed full of citrus zing.
A very joyful experience and a great way for Sarah to showcase her talents and skills, crafting innovative dishes using local and seasonal ingredients. It is a truly engaging and interactive way to experience food, fostering a sense of community and bringing people together through their shared love of great food and conviviality.
You’ll find Sarah cooking at many an event up and down the country, or catch her at a local pop-up or one of her Supper Clubs. Sarah is also bringing out a cookbook called 'Kith' which will be out in early 2024 too. If you want to dine with Sarah, check out her website HERE and/or follow her on Instagram HERE.
My Spoon Award : Tartan Spoon 10/10
I was invited by Sarah Rankin to review their menu. Food and drink were complimentary but the views are very much my own.