A renowned Scots restaurant has announced a one-off event with two of Australian’s top emerging chefs, Michael Clark and Jodie Odrowaz.
Taking place on Wednesday 19 June, Fhior in Edinburgh, Australia-based chef, Michael Clark will be visiting.
Fhior is owned by acclaimed head chef Scott Smith and his wife Laura, and opened in 2018 in the city’s New Town.
He began his culinary path working at the Peat Inn restaurant in St Andrews with Scott. His career then took him around the UK, working in iconic establishments such as The Pompadour by Galvin and Gordon Ramsay’s Pétrus restaurant before moving to Australia. Michael is now Sous Chef at the highly regarded Restaurant Lûmé in Melbourne, which is currently ranked 4th in Australia by Gault et Millau restaurant guide.
Jodie Odrowaz is passionate about sustainability and Australian native ingredients. Her work, mainly with seafood has taken her all over the world including Vue de monde and Iki-jime in Melbourne, Simon Rogan’s Fera in London and Edinburgh where she worked at Number One at The Balmoral. In 2019, Jodie was awarded the coveted title of Josephine Pignolet Young Chef of The Year.
The Aussie dining event will feature a six-course menu with Scott, Michael and Jodie all creating two courses each. The menu will feature a range of specially selected Australian ingredients such as paperbark and Tasmanian mountain pepper to give guests the chance to enjoy a culinary experience from the other side of the world. Dishes on offer to diners will include steamed halibut with fermented buttermilk and pepper dulse and macadamia, wattleseed and strawberries.
Scott said: ‘We’re excited to have Michael and Jodie joining us for this very special event. We like to give our guests new experiences and this evening is going to be a chance for our diners to try something completely new with an amazing fusion of Scottish and Australian ingredients.’
Michael added: ‘I can’t wait to work with Scott again having started our career together in Scotland. It’s going to be a fantastic chance to share some native Australian ingredients with restaurant Fhior and diners in Edinburgh.’
The word, Fhior is derived from the Gaelic for ‘true’. This represents exactly what the restaurant offers – an ultra-seasonal and consistently innovative dining experience that showcases the essence of Scotland.
Since opening, Fhior has been recognised with a string of award wins including taking the title of Restaurant of the Year at the Edinburgh Restaurants Awards in May.
The six-course menu will be priced at £60 per head, with tables available from 6.30pm. Paired wines will also be available for £50 per person.
For more information and to secure your place at the event, visit https://fhior.com/. Fhior is located at 36 Broughton Street in Edinburgh, EH1 3SB.