betty’s newsletter - 02.02.25
Fred being filmed in the greenhouse.
It's me, Betty. I'm the one who irons Fred chef's whites!
This letter might come as a surprise and at the same time, we, at l'escargot bleu restaurant and wine bar, still receive requests for a newsletter from Fred on a regular basis, and I want one too!
Because I'm the one answering most of these queries, I kind of decided to try to take things in hand but I want to feel capable with my idea. I know that this will be welcome by most of you but please bear with me as I find my feet with this idea which now needs to be presented.
I have been re-organising the office recently and I came across the binder of all Fred's newsletters between April 2020 and July 2021 (no less than 70) I gave him for his 50th birthday. Gosh, it took me back but not so much to the work done during these long months, but to you all who followed Fred, read his weekly newsletter with his take-away menu . You who ordered and collected, your front door for the ones who we delivered to and to all of you who were out of reach for Fred's cooking but always generous with your words of encouragement, your likes on Facebook or Twitter, your direct replies to the newsletter...
Our lovely, busy restaurant
Firstly, the restaurant is busy as the ones who have been visiting us will know and we manage a good lively ambiance at the wine bar, thanks to Matilde's terrific play lists I think (don't tell Fred, he might take offence!).
Fred is gardening (harvesting on Tuesdays/Fridays) as I'm typing this, and he won't be back until very late because he's sent me some pictures and it looks like the sun stopped right above his garden today. This means that he'll come home with a broken back and a tan as he's the closest human form of a toast!
It also means that the restaurant will be stocked up with the freshest vegetables and herbs!!!
I met a neighbour on my way back home who questioned whether Fred was stealing the milk from a front door early morning last week?! It took me a few minutes to realise that Fred collecting the coffee ground bins from the coffee shop up the road at dawn could be seen as a robbery in day light. So, the answer is no. If you spot Fred collecting anything from a front door, I inform you that it's all to do with his obsession for compost and that the one responsible for this waste is clever enough to have said "please, do" when Fred asked him for his food bins 6 years ago. (I confirm that we have our own means to provide the restaurant with milk too!)
Some delicious freshly picked carrots!
Now, back to business, I have in mind to stalk Fred! Yes, you read that well. I concluded a long time ago that he simply doesn't have much time to share because he's cheffing 4 days and gardening 3 days, but that doesn't mean that I couldn't share him with you.
I mentioned it a couple of times, but he doesn't seem to understand the idea. I am on the lookout for a camera, and I have in mind to follow him around. This may take a bit of time as I also need training of some sort.
I am preparing carefully for it. I will start doing small films in the garden and in the restaurant. I might even film him collecting compost bins at 6am. I will then present the films which are presentable to him. (Again, bear with me as I have been waiting tables for 30 years and not making films).
Following this presentation and on my best behaviour, I am hoping that he opens up to the idea. I really want us to give it a go! (I have other cards in my pocket to push at the man but none that I can openly disclose here).
If he agrees:
Will he approve that I talk to him during filming, or will this bear agree to speak openly, explain what he's doing or answer a couple of questions from you guys? This, again, I don't know for now. I already feel that I am walking on eggs (not goose ones for the moment as the geese didn’t start laying yet. We served them in Mimosas form as a nibble at the restaurant last spring) but if he agrees to the filming then I would be successful with my idea and a new form of newsletter could see the day!
Coincidently, or it is a sign?!
Check this wonderful video out! Fred recently opened his garden to Charles Dowding, UK and world-wide no-dig gardener guru. This alone deserves a newsletter, and you are most welcome to share far and wide.
Edinburgh restaurant garden with Fred Berkmiller & Charles Dowding.
"Where is the news about Fred in here" you might wonder; Well, in honesty, the chef is as obsessed about his garden and his cooking as ever and I still wake up on a regular basis at 5 am with the smell of food or the big bang of pots in our kitchen. He is as well as can be, like a fish labelled "do not take out of water", I can't take him away from food.
Hold your horses just now if it came to your mind that he's going to be filmed at 5am in my kitchen; Although, in the heat of the action, he might not notice!
Writing this newsletter, I realise how much more we need to catch up on! Three years ago, you might know this, L’escargot bleu restaurant received the PFL label, the very first restaurant of the UK to hold this to this day/ arguing about a swan / a wedding day and so much more in between. In 2024, Chef Fred was classified in The World French Restaurant which is the only accreditation recognised by the French Government.
Fred and his classification in the World's French Restaurant
He’s on his way at the end of the month to Nancy for the second time and I will be left with the vegetable harvesting, the payroll processing and the dirty laundry! Will I be arrested stealing coffee grounds from a front door at dawn? Will I wish him a good time?!
He'll certainly come back with a few words!
Love to all.
Betty
Co-owner of l'escargot bleu/co-parent of 2 amazing adult-children/co-pilot of Fred's larder