Discover all about Edinburgh’s slow-food scene, including local producers, restaurants, markets, and some unique experiences.
In a world increasingly driven by speed and convenience, Edinburgh offers a refreshing counterpoint – a city where food is celebrated not just for how it tastes, but also for where it comes from, and who makes it.
Here, we take dive into Edinburgh’s slow food scene, where local producers, passionate chefs, community markets and mindful restaurants are redefining the city’s culinary identity, one seasonally sourced ingredient at a time. We’ll explore the people and places behind the capital’s growing commitment to sustainability, locality, and food with a story.
What is the slow food movement?
The global slow food movement began in the 1980s with an ethos of promoting local food cultures and sustainable food practices. At its heart lies the belief that food should be good, clean and fair for everyone: good in quality and health, clean in environmental impact, and fair to producers and communities. The local branch is Slow Food Edinburgh, who run markets, events and bring chefs and producers together to promote sustainable food culture in the city.
In Edinburgh, the slow food movement is visible in the farms and fisheries who work with local restaurants to ensure produce is fresh and seasonal, in local fermenters, fishmongers and farmers who value sustainability, and in the stalls and markets where you can buy directly from growers and makers.
Local makers and growers
Located in the Scottish borders, Over Langshaw Farmhouse produce their own ice cream and sorbets using the farm’s own fresh milk, cream and egg, with flavours changing with the seasons. In what is possibly the smallest ice cream shop in the world, their creamy cones can be bought from the Wee Police Box in Edinburgh’s Grassmarket area. Also from the Borders area, Peelham Farm produce a range of charcuterie from their organic beef, veal, mutton and free-ranging pigs. Pick up their products at a range of local markets, including the weekly Leith and Stockbridge markets. Or pop along to East Coast Cured in Leith where all their charcuterie is cut, fermented, smoked, cured and slow-matured by hand.
While not a farm, Edinburgh Fermentarium is a small batch producer of fermented condiments. Delicious and healthy, their range of naturally fermented vegetables includes sauerkraut, kimchi, vinegars and more. Shop online or find them at one of the city’s regular markets.
Another business adding a unique dimension to the city’s slow food scene is not a food, but a drinks producer. Port of Leith Distillery (the UK’s first vertical distillery) sources its barley from Upper Bolton Farm, just outside the city, ensuring a short journey from field to maltings to distillery.
Restaurants and chefs embracing slow food
A growing number of Edinburgh restaurants are aligning with the principles of locality, seasonality and sustainable sourcing.
Moss in Stockbridge is explicitly a farm-to-restaurant, with as much as 90% of its ingredients coming from their own organic farm in Angus. Even the tables are crafted from trees felled on the farm and ceramics made using the farm’s soil. In the New Town, Cafe St Honore focuses on using organic, mostly Scottish ingredients from a host of artisan producers, with menus changing daily. They have a string of awards to their name, including Scotland’s first Soil Association Organic Restaurant Award. While at The Scottish Cafe & Restaurant, they work with over 70 Scottish suppliers to provide menus that change with the seasons.
Michelin-star restaurant, Lyla offer a tasting menu featuring sustainable Scottish seafood and organic meats and vegetables from trusted farms and local foragers. From their three restaurants across the city, including Howies Victoria Street chefs work with local producers and suppliers to offer the very best of Scotland natural larder, and at the Edinburgh Larder they’re dedicated to using locally sourced produce to provide customers with a true taste of Scotland.
For a taste of fresh fish and seafood, First Coast at Haymarket is renowned for combining the best of Scottish produce with global influences, or head to Leith and Heron (one of the area’s three Michelin-starred restaurants) where the emphasis is placed on beautifully balanced dishes that showcase Scotland’s quality seasonal produce. Of for something completely unique, Wedgwood the Restaurant offers foraging walks into the local countryside, before returning diners to the restaurant for a wild-food menu.
For more ideas on eating out in Edinburgh the sustainable way see eco-friendly food and drink.
Where to buy local and slow in Edinburgh
If you want to eat slowly, you also have to buy slowly – to walk the markets, meet producers and take home food with provenance.
At the heart of the city is Edinburgh Farmers’ Market. Numerous times winner of Slow Food Scotland’s Market of the Year award, their array of stalls boasts fresh meat, seafood, diary, fruit and vegetables. Find them on Castle Terrace every Saturday from 9am to 2pm. The weekly Stockbridge Market (Sunday, 10am to 4pm) is packed with gourmet delights and arts and crafts, while Leith Market (Saturdays, 10am to 4pm) offers everything from handmade candles to fresh seafood.
A short bus journey from the city centre, Portobello Local Market brings a seaside feel with its community-driven stalls featuring local food, drink and crafts. For a countryside experience, Haddington Farmers’ Market, held monthly in East Lothian, is a treasure trove of seasonal produce and small-batch specialities from local growers and makers.
This project is funded by the UK Shared Prosperity Fund
