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National Chef Gary Maclean hosts his own Oyster and Champagne Bar for Edinburgh Seafood Festival

30/04/2024

National Chef Gary Maclean hosts his own Oyster and Champagne Bar for Edinburgh Seafood Festival

Scotland’s National Chef Gary Maclean is hosting an exclusive Oyster and Champagne Bar as part of the Edinburgh Seafood Festival.

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Taking place on Saturday May 4th and Sunday May 5th at Bonnie & Wild, the two-day event will see Gary shucking oysters, pouring luxury Champagne PIAFF and sharing his in-depth knowledge of all things food with fans. The Masterchef Professionals winner will also be running an incredible prize draw, with the lucky winner receiving a VIP meal for six, cooked by Gary personally. 

Gary, who has just unveiled an exciting new menu at his Creel Caught seafood restaurant at Bonnie & Wild’s food hall in Edinburgh’s St James Quarter, said:

“I’m hugely excited to be taking part in the Edinburgh Seafood Festival at Bonnie & Wild where I’ll be running the Oyster and Champagne bar in partnership with Champagne PIAFF. The oysters I’ll be using are truly first class, sourced by my friends at Bernard Corrigan from Cumbrae Oysters on the west coast. They’re among the best in the world.

“While they’re beautiful on their own, I’ve also created a selection of sauces to go with these incredible oysters, including a Chilli Ginger Dressing, Shallots Sherry Vinegar, Yuzu and Toasted Sesame, Tabasco, and Simple Lemon. All combined, these will pair beautifully with the Champagne PIAFF we’ll be pouring.”

Gary added: “Bonnie & Wild’s Food Hall is the perfect location for this Edinburgh Seafood Festival event. Everyone here is passionate about great food, great drinks, great service, and warm, welcoming hospitality. It’s no surprise it’s as successful as it is.”

As well as shucking oysters, the National Chef will be signing copies of his latest cookbooks. Everyone who purchases a book will be entered into a prize draw to win a VIP meal for six at Bonnie & Wild cooked by Gary himself. 

“I’ll cook a three-course meal for the winner and their guests and serve it all up in the beautiful private dining room at Bonnie & Wild.”

Signed copies of Gary’s latest two cookbooks – Scottish Kitchen and Scottish Traditions – will be available to buy during the event, with Gary also offering to inscribe each copy with a bespoke message. With forwards by Sam Heughan of Outlander and Hollywood actor Brian Cox, the cookbooks share some of the National Chef’s most popular Scottish recipes, from Whisky Fudge to a perfect Arbroath Smokie.

Chris Roser of Champagne PIAFF said: “We’re delighted to be partnering with Gary Maclean and Bonnie & Wild for this Oyster and Champagne Bar during the Edinburgh Seafood Weekend. Our stunning Champagne is the perfect accompaniment to the fresh Scottish oysters that Gary has sourced.”

Gary Maclean’s Oyster and Champagne Bar at Bonnie & Wild is just the latest in a series of pop-ups and takeovers at the popular Edinburgh Food Hall curated to showcase local talent or Scottish produce. With more takeovers in the pipeline, the seafood event at Bonnie & Wild follows pop-ups by local bakeries Kilted Donuts and Chulos Stuffed Cookies, and bar takeovers by Botanist Gin and Isle of Raasay Distillery and a host of others.

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