In Conversation with L’Escargot Bleu Restaurant and Wine Bar
L’Escargot Bleu, a Pasture for Life approved and acclaimed Edinburgh restaurant, helmed by French chef Fred Berkmiller. Combining traditional recipes with the best Scottish ingredients, Fred draws on nearly 20 years of working with small, sustainable farms. His focus on pasture-fed meat and homegrown produce has earned the restaurant multiple awards and a loyal following.
Fred Berkmiller
1. Was there one thing that made you inspired to become a Pasture for Life approved restaurant?
Becoming Pasture for Life certified was very natural for me as it fitted exactly my philosophy in food and looking for the most natural ingredients possible, also getting involved and in touch with minded people like myself was extremely important, I have always had an enthusiasm for sourcing the most ethical meats and else for my needs and my customers so being a Pasture for Life member was just a wee step forward. I am also a gardener as well as a chef, growing vegetables in a 1200 square meter garden I understand the principles of good and healthy soil, again all make sense.
2. What’s one piece of advice would you give to other restaurants thinking about Pasture for Life approval?
There was no surprise at all becoming Pasture for Life approved, it’s all a question of willingness and and dedication, a bit of work is needed to buy regularly but its very rewarding to exchange with different farmers and producers and taste so many different breeds and products, a real joy for my tastebuds. It can only be a good thing but to welcome more chefs on board. I see customers are very interested in provenance and keen to know that a restaurant can be fully transparent and have the knowledge of where their meats comes from and that it has been reared and fed in the best possible condition, nutrition as well is so important.
3. What’s your relationship like with the Pasture for Life certified farmers you buy from?
I have extremely good relationships with all farmers I am working with, they are committed to supply the best and all are extremely proud to have their meat served at L’Escargot Bleu. I built a very good partnership with a butcher that buys Pasture for Life cattle for me and butchers them, I will get what is needed and sell on what is left in his shop. I feel any farmer that has gone a step forward to become Pasture for Life certified is definitely someone that cares and that is invaluable, what comes after is just amazing.
One of the restaurant’s suppliers, PfL certified Balcaskie Estate, Fife
4. If you could change one thing about the current food supply system, what would it be?
It takes a bit of work to be able to buy Pasture for Life on a regular basis but it can be done, a Pasture for Life wholesale distributor would be marvellous but would perhaps take the fun away. I need contact and a feel of people to be able to buy.
5. In your view, what’s the number one reason diners and shoppers should choose certified pasture fed produce?
The name says it all, health reason, I mean health of the animals, the consumer, the soil,
6. Do you have a customer favourite that features Pasture for Life produce?
We always have a steak on the menu, ribeye or sirloin, but boeuf bourguignon is probably our best seller, made with chuck and blade, cooked 3 times in a beef stock that has cooked for 4 days, the results is very good, tasty and certainly enjoyable.
Boeuf bourguignon
Steak tartare
