Chef’s Table with Scott Smith
£80.00
Saturday 28th February 2026
6.45PM – 9.45PM
Join us for the inaugural Chef’s Table at the school, marking an exciting new chapter in our culinary events programme. We are delighted to present a special collaboration with Scott Smith of Blank Plate Creative, formerly of the award-winning restaurant Fhior, known for its innovative approach to Scottish produce. Expect a menu that is focused, balanced, and full of character, while using both old and new techniques to draw out the purest expression of each ingredient.
Places Available
Saturday 28th February 2026
6.45PM – 9.45PM
What to expect:
The menu will reflect Scott’s signature style: rooted in the thoughtful, flavour-led cooking that defined his time at Fhior, while bringing in influences from the diverse cuisines and people he’s worked with across his recent projects. Guests will enjoy 3 snacks followed by a 4-course menu, shaped by what’s at its best at the time. Scott’s approach for this dinner is intentionally reflective and reactive, allowing the menu to evolve with what’s available and inspiring in the moment.
Whether you’ve followed Scott’s cooking for years or you’re discovering it for the first time, this evening is designed to be warm, relaxed, and welcoming. A chance to enjoy flavour-focused dishes in an intimate setting, with optional wine pairings.
Meet our Guest Chef: Scott Smith
Scott Smith, Edinburgh-based chef and founder of Blank Plate Creative, is renowned for his ingredient-driven approach and seven years as chef-owner of the award-winning Fhior. Known for championing Scottish produce and seasonal cooking, Scott’s dishes are simple yet full of flavour, reflecting his deep respect for ingredients.
With a blend of classical training and global influences, Scott’s work has earned national recognition, including appearances on Great British Menu. Through Blank Plate Creative, he collaborates with restaurants, producers, and brands across Scotland, developing menus and creative concepts, from Japanese fusion to rural cafés.
Scott’s style remains rooted in the principles that defined his time at Fhior: flavour at the centre, simplicity over showmanship, and a belief that the best dishes come from listening to what the ingredients want to be. His cooking combines both old and new techniques, reacting to what’s available and at its peak, and bringing balance, clarity, and intention to the plate.
Dietary requirements/allergies: Given the unique nature of this event, we have a limited ability to accommodate certain dietary requirements and allergies. We kindly ask that you contact us prior to booking to discuss any specific needs. You can get in touch by email at info@entcs.co.uk or by phone at 0131 226 4314, and we’ll be happy to assist you.
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