The life of a critic is easy…at least according to Anton Ego, the fearsome food critic who becomes the central figure in the climax of Pixar’s masterpiece Ratatouille (2007). We were lucky to be invited by TasteFilm to experience a unique blend of cinema and film at their debut Edinburgh screening of Ratatouille. The classic Pixar favourite, accompanied by a seven-course meal, TasteFilm’s premise is to experience the culinary aspects of the film as you’re watching it. We also got to speak to TasteFilm founder and CEO Amy Fernando about everything it takes to put these experiences together, and their exciting new expansion into Edinburgh.
We arrived in Patina, a gourmet bakery and restaurant, just a tram ride away from Edinburgh city centre. When asked why she had chosen Patina as the home for the first Edinburgh TasteFilm screening, Amy stated that she was looking for “venue partners who care.”
“They need to care about food, hospitality, it’s not a ‘bums on seats let’s make extra money’.” Set out like a restaurant, the venue definitely made the space feel like a unique event; a blend between an intimate meal and an indie screening.
We were immediately greeted by the friendly staff and offered some delicious garlic and olive oil popcorn to snack on before the film. There was a definite emphasis on always having something to taste or drink. This, in fact, was a crucial point Amy made known. Acknowledging the price of the event, Amy said that it was pivotal to be able to “jazz up” the culinary experiences expected, always playing on nostalgia and sophistication, even when the guests want to see classic comfort foods from films like Home Alone.
The attention to detail was impossible to ignore, with each course playfully referencing the film while not directly copying it. When we spoke to Amy, she noted this, stating that “timing is huge” and how, sometimes, this might mean having to mix or cut certain dishes in order to “not mess with the flow of the event”. Accompanying Remy’s discovery of blending different flavours, we were served a lemon and lavender cocktail paired with our own strawberry and cheese. We can testify that it was indeed a good combination.
As the next courses came out, we couldn’t help but indulge ourselves in the childlike wonder of the tasting. As a film that was a big part of our childhoods, nostalgia was integral to the viewing. Having a portion of the soup that first introduces Linguini (and Remy) to the kitchen, followed by the eponymous Ratatouille, was definitely a highlight of the evening.
This experience isn’t just for foodies, but for everyone who longs to be immersed in the worlds of their favourite films. Amy particularly emphasised the importance of accessibility regarding the experience, claiming that rather than identifying with the often complex language of “fine dining and movie buffs,” she prioritises “good quality”, no matter how simple.
We were curious to find out about Amy’s own journey with both food and film, which shaped her idea. Just like in the final moments of Ratatouille and the famous first bite, we asked Amy if any foods in her life immediately transport her back to childhood or hold specific memories. Amy said, “Anytime I see a pancake in a film, it makes me think of my childhood. It’s the only thing I could eat when I was ill.”
In a similar vein, we asked what Amy’s personal dream fictional food would be, with her immediate response being, “The prison dinner from Goodfellas, […] it’s the reason why I thought of Tastefilm, and still I’m yet to be able to chop garlic so thinly.”
Amy continued to rave about “everything that Goodfellas creates,” exclaiming, “I just wanna be there.” This perfectly sums up Amy’s attitude to her creation and sharing the nostalgia of film with her guests through the immersive screenings.
“I like a great burger. I like a hollywood blockbuster. I’m not your typical critic”
Being able to blend such different yet equally expressive disciplines together is a key part of how Tastefilm curates its experience. Good film and good food are both essential benchmarks of a person’s taste— it was only natural to ask Amy if she finds herself to be a harsher critic of film or food, she said “I’m equal” continuing “I like a great burger, I like a hollywood blockbuster. I’m not your typical critic, I like good quality food and that could be a kebab, if it’s a good kebab, I love it, if it’s a good romcom, I’m obsessed. I’m equal, I guess that’s why we’re here.”
The message of Ratatouille, that food carries more than just flavours, that it conveys emotions, memories, and most importantly, stories, was perfectly highlighted through the collective experience and atmosphere. We are looking forward to seeing what Edinburgh teaches them about what food and film critics alike expect from TasteFilm, and their screenings are definitely some to keep an eye out for in the future!
Image provided by Hannah Choi