26/02/2026
With February offering a more relaxed pace in the restaurant, I took the opportunity to spend a day somewhere that played an important part in Argile’s origins.
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In the very early lockdown days of 2020, Edinburgh chefs launched , an initiative which sought to meet three goals: to use up surplus food which couldn’t be served in closed hospitality venues, to give out-of-work chefs a meaningful purpose in the pandemic, and to try to feed as many of Edinburgh’s hungry and/or vulnerable people as possible.
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While volunteering at EKFH, I was lucky to meet Scott (among many, many other wonderful volunteers). When I pitched my early restaurant idea to Scott, he offered to help out for a few shifts around the opening, if it ever got off the ground... Fast forward years down the line and Scott - who now works full-time at the charity - is still an important part of Argile’s team, jumping in when needed in the evenings and at weekends.
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The charity is still working towards its goals of repurposing surplus food to feed those in need in the city. They would be very grateful for any help you can offer, be that in the form of a donation of your time or money.
