Join us in the Piccolo kitchen this summer for cooking demonstrations, discussions and workshops from the best of the Scotland's culinary scene. Hosted by Sarah Rankin.

Meet Dylan Pinder

36-year-old Dylan Pinder is head chef of Moss — a newly opened farm-to-table restaurant located in Stockbridge, Edinburgh.

Having grown up in Edinburgh, Dylan started his career at one of the UK’s most respected kitchens, Le Manoir aux Quat’Saisons under Raymond Blanc in Oxfordshire, before moving to London to work at The Ledbury. During that time both restaurants held two Michelin stars.

Returning to Scotland’s capital, he worked at some of the finest Michelin recognised and star awarded restaurants, including Martin Wishart and Heron on The Shore in Leith, The Lookout on Calton Hill and the much-loved now sadly closed 21212 on Royal Terrace.

He joined Moss ahead of opening in January of this year and has been instrumental in the restaurant's development. Collaborating closely with Chef Director Henry Dobson, the pair have created an innovative menu which uses only Scottish ingredients, the vast majority of which are grown, foraged and preserved from Dobson’s family farm in Angus.

You will be taken to our producing partner Assembly Festival to book your tickets. 

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