With stalls and free workshops all day Edinburgh’s contribution to Scotland’s local food feast is ready to set the taste buds going.

Just one of the highlights is Phoebe Weller (Roving Fromagière) on the proliferation of quality artisan cheese-making and traditions they’re drawing on. Come along for a taste of the best cheese in Scotland. SCOTTISH CHEESEBOARD 5.00 – 6.00 pm

“Lanark Blue is Scottish Roquefort. Master cheesemaker Humphrey Errington uses the same breed of sheep and the same process as Roquefort, but his Lacaune sheep are fed and watered by the warm(ish) wet conditions of Southern Lanarkshire. You can taste the lanadscape in the cheese: the white of the cheese is more characterful than its’ French counterpart, whilst the blue is more peppery and chewy. It has the depth and bitter edge that is characteristic of all modern Scottish cheese.”