Sardinian Lunch with Letitia Clark

Sunday 26th May, 1pm

I’m very excited to welcome Letitia Clark to my Studio for a Sardinian-inspired Sunday lunch and book launch.

Letitia studied for a Masters in English Literature at Edinburgh University before going on to train at Leith’s School of Food & Wine and then worked in the kitchens of Spring, The Dock Kitchen, Morito, Moro, and Leroy. In 2017 she left London for Sardinia where she teaches English alongside writing her cookbooks and illustrating food.

Her first book, Bitter Honey: Recipes and Stories from the Island of Sardinia, was published in April 2020. It was voted one of the best food books of the year by The Times, and one of the only cookbooks worth buying in lockdown by The New York Times. It was also Highly Commended by The Guild of Food Writers in the First Book category.

Her second book, La Vita è Dolce, a celebration of sweet things inspired by Italy, was published in June 2021. It was voted one of the best food books of 2021 in The Sunday Times and won a Dutch Award for 'the most beautiful cookbook of 2022' - specifically regarding the photography.

This lunch will be a celebration of her beautiful new, third book: Wild Figs and Fennel: a year in an Italian kitchen. I’ve had a preview of the pages and it is truly magnificent.

@letitia_ann_clark

Tickets are £65 and the menu will be something along the lines of:

Aperitivo: Vernaccia Spritz & Bottarga Pate & Radishes

Antipasto: Spring Pea, Broad bean & Stracciatella Bruschetta with Lemon, Olive & Mint Dressing

Primo: Trofie with Nettle Pesto, Ricotta & Toasted Hazelnuts

Dolci: Strawberry & Tarragon Tiramisu

Natural wine included on the table/homemade soft drinks.

Start time is 1pm, finishing around 4pm. There will be time for Q&A with Letitia after lunch and the chance to buy signed, personalised copies of her new book Wild Figs and Fennel: a year in an Italian kitchen which is being released on 25th April.

21 Sciennes Road, Edinburgh, EH9 1NX

Please get in contact to check on any other dietary or special requirements before booking. Most of the time we can adapt the menu and cater for everyone, but please do check first.