Just Desserts: Scotland Wedding Edition

Wedding season is upon us and planning the big day can be stressful for couples, especially when it comes to the dessert menu. That's why we're here to help by asking food traders here in Scotland about their dessert menu offerings! Food trucks have become a popular choice for couples as they can provide a heightened ambience to the event, as well as decadent desserts for wedding guests.

We asked Tastes Like Crêpe and Buffle Wrap about their wedding dessert offerings, and they gave us the scoop on Scotland weddings and their desserts:

Q: Wedding season is always an exciting time, especially for the couples looking to tie the knot. So tell us, what are your dessert offerings for weddings?

Tastes Like Crêpe (TLC): We offer an extensive range of both sweet and savoury crepes, Galettes, Lefse and Jianbing. The premise of what we do it to use the pancake as a vehicle for interesting flavour combinations whilst still giving a nod to the classics.

For us, if someone has been kind enough to ask us to pitch at their big day, they should really take the lead on what is served. We offer them our menu and customise it to their desires.

For instance, we have Scott and Sarah's wedding coming soon. Scott; he's a cyclist, likes his coffee and would eat nutella by the tub if you'd let him, he's adamant that a crepe we do called 'The Elvis' has to be on the menu. Sarah is a hockey player whose favourite pancake shop is 'The Happy Pig' in Amsterdam. So we will be working to replicate some of what she loves of this place whilst offering our Duck Jianbing, as she has requested.

So basically, we make really good pancakes, which ones, is up to the happy couple.

Buffle Wrap (BW): Bubble Waffles are a street food snack, we have added a sweet twist, perfect for wedding desserts! They have a soft inner with a crisp outer shell and are freshly made. The toppings work like a pick and mix selection, so we offer a range of toppings for customers to choose from.

Q: Do you change your dessert menu up depending on the season?

TLC: We do! Operating seasonally is important to us. This time of year is great as we exploit the bumper harvest of Scottish berries, peaches, blood oranges, gooseberries, asparagus and peas amongst other things. A recent addition to our menu celebrating the strawberry is 'The Womble' it has white chocolate, Scottish strawberries, fresh basil and toasted almonds in it. Sounds odd but if you get the ratio of chocolate to basil right, it is something special.

BW: Yes! When it comes to winter time, we do a mince pie and a ginger bread option. 

We do best in the winter because our waffles are warm and appealing! For the ginger bread option we make the waffle, but we add in cinnamon for that extra Christmas taste. Prior to that I freshly bake the ginger bread, which we then crumble over the waffle with a mini ginger bread man slotted ontop of the cream. 

For our mince pie option we add cinnamon to the waffle batter using mincemeat as a spread with cream and sprinkles of pastry on top. This one can be a bit much, but hey! People love it. 

Q: Where do you get inspiration from when creating desserts?

TLC: Inspiration has come from some odd places. We have a crepe based on a Key Lime Pie that a friend made. It was amazing, I could taste fresh ginger, pokey lime and heavily spiced biscuit. When I asked its creator what they had put in it, the lime was there, but no ginger and no spiced biscuit. So, the next day I fired all of what I had thought I had tasted into a crepe and it is now one of our best sellers.

We have another crepe called 'La Siciliana' that is based on a frozen yoghurt I ate in Milan. It has Pistachio cream, blood orange and passionfruit in it. It is probably our most indulgent menu item.

BW: Anything that I like! Inspiration for buffle wraps came from Instagram three years ago. I wanted one, but when I moved up from Bournemouth nothing was around in the area, so I was like well let’s bring it to Scotland...and I did!

Q: What are your favourite kinds of ingredients to use for a wedding dessert?

TLC: Weddings are decadent affairs so anything with fresh fruit, top quality chocolate or salted caramel normally hits the spot.

BW: What’s different about us is that we give the chance for customers to create their own flavours by picking ingredients they like!

However, toppings varies, and a favourite few are nutella as the spread, whipped cream, bananas, pecans and toffee sauce. Additionally, condensed milk as a spread, whipped cream, oreos and strawberries with chocolate sauce.

Q: Why are food trucks a good idea for catering weddings?

TLC: Food trucks are great for weddings. They are fun and make a great talking point, whilst serving top quality food, the likes of which you wouldn't find in your standard wedding package. They also allow your wedding party to choose what they wish to eat instead of having something plonked in front of them.

BW: Because it provides a vibe to the wedding that you can’t get from inside marquee caterers.

Q: What's your top wedding location in Scotland?

TLC: My favourite wedding venue so far has been Errol Park House in Perthshire. It's right on the water and has stables and fire pits at the back which are perfect for a wicked after party. 

BW: Dumfries and Galloway!

Q: What is your average price per head for a wedding event?

TLC: Price per head is dependent on the menu and set-up required. We offer gazebo or food truck and can facilitate the provision of hot drinks and gelato alongside your wedding's personalised menu.

BW: £5

To stay up to date with Tastes Like Crêpe at events & on social:

Facebook: @Tastes Like Crêpe

Instagram: @tastes_like_crepe

To stay up to date with Buffle Wrap at events & on social:

Facebook: @Buffle Wrap

Instagram: @bufflewrap

#strEATtalk is our narrative series that shines a spotlight on Scotland's culinary scene, focusing on the journeys and stories of up and coming food innovators. Follow #strEATtalk as we get to know the people who are making our nation taste better!

May The Best Eats Win!!!

The World Cup Final is fast approaching and the teams that will compete to win have been decided in this week’s nail-biting matches.

Watching the game is about the football as much as it about the snacks you’re munching, whether you’re at the pub, in squares, parks or in your living room.

So why not take the opportunity to taste some international street food while watching France and Croatia playing for the much sought-after trophy?

We have picked our favourite dishing from the competing teams. These are easy to cook at home, or, if you’re lucky, you might find them at your local street food market!



The first thing that comes to mind when thinking about French food is probably baguettes. Now popular all over the world, it is the ideal snack while watching the game. You can cut the baguette in smaller chunks and fill them with a variety of different fillings, such as cheeses, cold meats and vegetables.


Croque-Monsieur is another staple of the French culinary scene. Served in all cafes in France, it is probably one of the simplest recipes you can try at home. It is basically a grilled cheese and ham toastie but made soft by extra béchamel sauce. If you’re feeling particularly hungry, you should go for the croque-madame, a variation of the croque monsieur topped with a fried egg.  




Another classic of French cuisine which lends itself as a street food dish is moules frites, namely boiled mussels with fries. It is a very simple dish but it is extremely popular in the friteries (the French chippies) of the North French coast. Add a splash of wine, cider or beer for an extra kick!



No French meal would be complete without crêpes! They are especially good with chocolate spread and whipped cream but you can also have them plain with powdered sugar. If you’re not a dessert lover, you can have a savoury version with meats and cheese. 



Unfortunately, Croatian food is slightly more difficult to source in the UK than French food. Despite the lack in popularity, it is worth trying these Croatian dishes which are fairly easy to cook at home. 

Originally from Turkey, Burek is probably one of the most popular street food dishes the country has to offer. It can be found across the Balkans and most of Eastern Europe and also Scandinavia. It is a savoury flaky pastry that can be stuffed with either meat or vegetables and makes for a filling but light snack, easy to eat and perfect for a bite while cheering on your team. 


A soup doesn’t sound like the most exciting dish for watching the game, but we can guarantee Grah is no regular soup. Literally “bean soup”, Grah is made out of a base of beans, to which smoked meat and spices are added to create a thick consistency. The smoked meat and the paprika give this stew a rich smoky flavour that has nothing to do with the boring soups we are used to.


Octopus Salad is a nice fresh summery dish from the Dalmatian coast. While cooking the octopus might sound arduous, it is actually just a matter of letting it cook for a long time (about three hours) and assembling the salad is easy and quick. Once cooked, slice your octopus and dress it with olive oil, vinegar, garlic and parsley. You can get creative and add tomatoes, olives and capers and serve the salad in mini portions for a tasting while watching the match.



Perfect as dessert or just as a snack, fritule are Croatian doughnuts especially popular during the summer festivals, so no better occasion than the World Cup to try this fried pastry. Top it up with powdered sugar or indulgent chocolate sauce! 

What snack will you add to your world cup menu?

#STREATTALK: An Interview With Wanderers Kneaded

In the plethora of Woodfired Pizza Traders it can be difficult to standout, Wanderers Kneaded have however succeeded in hitting the road running. A relatively new business their funky branding and promise for honest, authentic pizza have made them one to watch. We were delighted to catch up with the team and learn more about their artisan pizza brand on wheels!

Q: Your a pretty new company, what are your first impressions of the street food community in Scotland?

A: Although we started our venture fairly recently, we’ve been in hospitality, specifically in the pizza world, for about 10 years, and I must admit this environment it’s refreshing! When you have a restaurant or a takeaway you see others as competition, in the street food world, you see your fellow traders as part of a community! It’s amazing to be part of such a group with a real passion for food.

Q: You use some ingredients from Italy (like Nduja), but do you also source locally? How (if at all) do you combine the Italian pizza making tradition with Scottish produce? 

A: Our strategy for achieving this is using a combination of local markets every day to scout for fresh, high quality produce in the right quantities; using local farms to help us with our selection of meat and cheese; and  an independent Italian supplier that brings us the finest selection of goods such as 00 Caputo flour and San Marzano tomatoes or, as you mentioned, Nduja and Guanciale.

Q: Woodfired Pizza's are one of the more common cuisine types in the street food industry. What separates Wanderers Kneaded from the rest?

A: Our idea born from trying to serve food in the most honest way possible. We are succeeding in being a sustainable pizzeria on wheels that don’t always look for ways to cut corners in order to work. it’s a tricky balance but its genuinely what keeps us going, knowing that day-in-day-out we cook just what we believe in, no excuses, and served to the community that we love. 

Q: In this age, it’s fundamental for businesses to have alternatives for dietary restrictions, so that everyone can enjoy their food. How do you compromise between flavour, quality and dietary restrictions? 

A: Our menus contain many vegetarian options to cater for everyone- but also because it gives us infinitely more possibilities of creating flavours. One combination that has stood our the most for our customers is: Avocado soaked in fresh lime juice, garnished with red chillies and coriander and topped with Pachino Tomatoes and red onion. The name? Deconstructed Guac. We are also able to do this in its Vegan version, where we swap our fresh cut mozzarella with a vegan cheese extracted from rice; in our opinion the best match for the essence of the pizza.

Q: What are your plans for the future? 

A: For the time being, we would like to grow in the community as much as we can here in Edinburgh, but I think the true nature of the Wanderer might bring us to travel some more with our passion. we are young and have a passion for pizzas, the limit is the sky really.

Q: What are your favourite pizza toppings?

A: Guanciale (which is cured pigs cheek) when it melts in a bubbly-fresh-out-of-the-oven mozzarella is definitely remarkable, or our homemade Pesto made with organic basil that we grow ourselves and hand-crushed pine nuts is surely notable, lastly the Pulled Pork, 12 hours slow-cooked overnight in our woodfired oven makes your mouth watery just writing it... see? impossible to choose! 

Q: If you weren't street food traders what would you be?

A: Anything that involves creativity and passion, but again our love for food might just bring us back to work in the industry, it’s second nature to us.

To stay up to date with Wanderers Kneaded at events & on social:

Appearing Next: 

30th June @ The Pitt Market, Leith

14th July @ Leith Market

26th July @ Off The Tracks

Daily @ South of the Middle Meadow Walk (From Friday 13th July)

Facebook: @wandererskneaded

Instagram: @wandererskneaded

#strEATtalk is our narrative series that shines a spotlight on Scotland's culinary scene, focusing on the journeys and stories of up and coming food innovators. Follow #strEATtalk as we get to know the people who are making our nation taste better!



Her customers labelled it the “best”, the “smoothest”, the “most perfect” ice-cream. Emma Riddell is leaving her mark in the Edinburgh ice-cream scene with her MOO PIE Gelato on wheels – or rather on her bike, Berty. Summer is fast approaching and we can't wait to try MOO PIE's mouth-watering flavours!

We chatted with Emma about her background in food science, coming up with new, unexpected flavours, being the recipient of the much sought-after Transmit loan, and her plans for the future.

Q: Other than the owner of MOO PIE you're also a nutritionist. Do you use your knowledge of nutrition in your ice-cream making?

A: Yes! But not necessarily in the sense of making gelato healthier. I believe gelato should be a dense, delicious, full-sugar, full-fat affair, but understanding the science behind recipe balancing is very important. In order to produce a smooth, creamy gelato, with the correct amount of overrun (the incorporated air), it is essential to balance the fats, sugars and solids within a recipe. My background in food science, allows me to understand the role in which each compound plays and compensates correctly for additional flavours, keeping the recipe balanced and making sure each batch is the best in the biz! 

Q: What made you go for street food rather than a traditional ice-cream parlour?

A: During the initial planning phase, I knew that I wanted MOO PIE to be all about the product. In the first years of business, I attempted to minimise financial commitment, so


I opted for investing in machines and equipment that would aid me in producing the best gelato I could. I figured, if it was good, then the bricks and mortar may come."


In addition, street food is actually an amazing scene to be part of! I had never met a nicer bunch of people! 

Q:  Summer is coming: do you have any new recipes you are going to try for the new season?

A: Yes, we do! Recently, we trialled Eton Mess, made using a fior di latte base, rippled with our in-house fresh Scottish strawberry and balsamic sauce, and then studded with chewy meringue. Another recipe I am keen to try is rhubarb and custard, a rhubarb and sweet cicely sorbet mixed with a creamy custard base, true homage to the boiled sweet classic. 


We intend to keep it seasonal throughout the summer, taking full advantage of and using as much fresh produce as possible."


Q: That sounds delicious! And do you have any specials on your menu at the moment?

A: I like to mix up my menu getting as creative as I can. Trialling flavours is definitely where it gets exciting. This month, I am making a special flavour designed by the pupils of South Morningside After School Club. It’s called Popcorn Madness and it’s a mix of popcorn gelato with a buttery caramel ripple, topped with salted and caramel popcorn.

Q: This one seems super yummy as well! But what is your favourite flavour?

A: Well! It's quite tricky to pick a favourite, but if I had to I'd say a dark beer mixed with chocolate or coffee. A while ago, I made a porter rippled with chocolate fudge in collaboration with Edinburgh-based Barney's Beer. It was so moreish and a totally unexpected flavour. Another amazing combination I tried was blueberry buttermilk and lemon curd. Complete rogue but turned out delish! 

Q: I read you were one of the recipients of the Transmit loan for start-ups. What role did the loan have in setting up your company? 

A: Receiving the transmit loan was a huge turning point in the MOO PIE Gelato story! The loan enabled us to purchase some of the best equipment in gelato production and allowed us to move forward in our mission to produce high quality artisan gelato. For us - and I'm sure many others - the loan is not only a means to start their business, but also provides security and financial reassurance, which is a life saver for many businesses within their first few years of trading. 

Q: What is your advice for young people who would like to follow a similar path and open their own business? 

A: Firstly, I would recommend getting a good feel for the area of business where you would like to operate. Speak to people, make connections, and work within the area. This will serve you for opening your own business. Next, have a good support system around you. It will be tough and any support you have will be a life saviour at times. Lastly,


if you want to start your own business, do it. Just do it. Go out, research and get excited."


At times, it may seem like one of the worst decisions of your life, but ultimately it will be one of the best as you learn new things and get job satisfaction!

Q: What are your plans for the future? 

A: My plans are to keep working away, attending as many events and festivals as possible. For the future, I hope to move into the take-away tubs and wholesale market. For now, my intention is to stick with my wee bike Berty, but I would definitely like to move to a permanent location, creating an open gelato laboratory so that customers can see the gelato production! 

To stay up to date with MOO PIE at events & on social:

Appearing Next: 

26th May @ Canteen, Archerfield Walled Garden

2nd & 3rd June @ Meadows Festival 

16th June @ The Pitt

21st - 24th June @ Royal Highland Show

7th & 8th July @ Bowhouse

Facebook: MOO PIE Gelato 

Instagram: @moopiegelato

#strEATtalk is our narrative series that shines a spotlight on Scotland's culinary scene, focusing on the journeys and stories of up and coming food innovators. Follow #strEATtalk as we get to know the people who are making our nation taste better!