Have you ever heard of a Spring Fling? You might know the phrase from American movies and imagine it as a school dance, maybe even a prom. But at Castlebrae Community Campus, the Spring Fling is something quite unique and creative: an evening of music, performance and food, all brought together by the school’s incredible pupils.
Some of the young people working in the EFS kitchen.
This year, we were absolutely delighted to be invited back to support the event (we helped students cater the event last year) by holding sessions during which our chef-activists taught and supported the young people as they made food for their own community.
A young person cutting ingredients.
The pupils involved in our monthly cooking pop-ups at Castlebrae stepped up to the challenge once again, joining us for three productive morning sessions at our community kitchen. With polished steel worktops and that familiar hum of a busy prep session, our young cooks got stuck into creating a menu of canapés and small bites that they could be proud to serve on the big night.
Some of the students were seasoned pros by now, having joined us for previous projects, while others were working with us for the first time. Whether old or new, the young people learned a variety of skills – from how to pair flavours to techniques on presenting their food – and got to experience what it feels like to be part of a fast-paced, collaborative kitchen environment.
Of course, no kitchen adventure would be complete without the trusty Edinburgh Food Social cargo bike. Fully loaded with our ‘mise en place’ (a phrase we’ve been getting very familiar with – meaning everything in its place, or all our prepared ingredients that are ready to be put together), we packed up and headed to the school where final touches were added. The canapés were assembled and served on platters.
On the menu that night:
- Black Pudding Scotch Eggs with Pickled Beetroot
Some of the food served at the Spring Fling.
- Mini Broccoli and Cheddar Quiches with Homemade Chutney
- Onion & Vegetable Bhajis with Homemade Mayo and Sweet Chilli Jam
- Marinated Chicken & Charred Corn Salsa Tostadas
- Prawn Gyoza with Chilli Dipping Sauce
- Lemon Drizzle Cake with Swiss Meringue & Candied Lemon Peel
The response to the food? Glowing. All of the dishes were as vibrant, varied and full of personality as the performances that followed. From intimate solo pieces in the foyer to show-stopping ensemble acts on the main stage, the evening was a celebration of the Castlebrae community’s talents, on stage and on the pass (another kitchen phrase, meaning the counter we serve food from).
Quiche packaged up for transporting
To minimise food waste, we’d brought some paper bags so any leftovers could be enjoyed on the journey home. We’re always pleased to hear that students want to take something home for their parents/guardians or siblings to try. As do teachers! It indicates to us that they’ve really enjoyed it, and might mean their family discover a new flavour combo or ingredient to bring into weekly meal rotations. Families might even learn that their young person is more interested in trying new foods than they thought!
The chicken and corn tostadas.
We’re proud of every pupil who helped prepare food, performed, or simply came along to support their friends. It’s moments like these – where food, art, and people come together – that remind us why we do what we do.
If you would like to help Edinburgh Food Social continue to help broaden people’s culinary horizons, please consider donating to our organisation. You can also follow us on Instagram, Facebook, LinkedIn and Bluesky to keep up to date with our programs, classes and news.
