It began with a question.

Farin Road is a contemporary Pan-African culinary concept created by Nigerian-born chef Babatunde “Tunde Abi” Abifarin. It explores the continent through food, culture, memory, ingredients, travel, technique, storytelling and hospitality.

What happens when the flavours, memories and culinary traditions of Africa are interpreted through the eyes of a chef shaped by Scotland? That question is the whole of it. Farin Road is the ongoing answer.

The foundation draws most directly on Nigeria and Rwanda the pepper, the banana leaf, the smoke, the grain, the generosity of their tables interpreted through Scottish produce, seasons and the technique learned inside its kitchens. Three larders, one cooking.

It is not African food with a Scottish twist. That framing makes a gimmick of two serious food cultures. Farin Road is African cooking made by someone whose craft was formed on the east coast of Scotland and it tastes like both facts are true at once.

Farin Road moves. It has taken the form of supper clubs, pop-ups, tasting menus, collaborations and private tables each one a chance to cook a different part of the continent for a different room.

Every dish is treated as an entry point. A plate leads to a country, a country to an ingredient, an ingredient to a story, and the story back to the chef's own interpretation of it. Nothing is presented as the definitive traditional version of anything; these are readings, made with care and named as such.

The next chapters country stories, ingredient archives, a permanent Edinburgh home are being written now.