L'escargot bleu restaurant and wine bar
Frenchman Fred Berkmiller puts sourcing at the heart of his restaurant’s ethos. Using traditional recipes and the best ingredients the Scottish larder has to offer, he is trusted by an abundance of loyal customers who value this approach to cooking.
It takes real dedication to source from farms that demonstrate an equally high standard of care and attention to the life-cycle of the animal. Despite spending almost two decades exploring the network of small farms and producers throughout Scotland, there are always more to discover, and more producers and farmers to get to know. The bistro-style ‘blackboard’ menu at l’escargot bleu offers Fred the adaptability to work with suppliers seasonally and to support sustainable farms, even those with the smallest yield.
This philosophy pervades across every aspect of sourcing and running the business. In keeping with this, Fred also grows herbs, salads and vegetables at a market garden on the outskirts of Edinburgh. For his approach to sourcing and cooking, Fred was awarded 'Chef of the Year' at the CIS Excellence Awards in 2019, named a 'Food Pioneer' at the Scotland Food & Drink Excellence Awards 2016 and won Scotland Food and Drink Excellence Award 2017 for Scottish Sourcing. In 2019 and 2022, bleu was named ‘Best Restaurant in Scotland’ at the Slow Food UK Awards. His former restaurant, l'escargot blanc, was named 'Best Eating Experience' at the Scottish Thistle Awards in 2020.