Since we opened in 1995 we’ve welcomed 1.3 million delegates from more than 120 countries. A lot has changed in the world in that time – and we like to think that the ideas behind some of this change have been inspired right here at the EICC.
Below you’ll find an overview of the latest developments we’ve made to our facilities. There’s also a list of upcoming events and conferences to keep you in the loop. And there’s even a recipe from Head Chef of Leith’s at the EICC, Guy Taylor, for you to sample what’s cooking at the EICC from the comfort of your home. A nice dish of food might not change the world, but it can fuel delegates intent on doing so.
A conference centre with an ambition like ours needs the latest innovations to make it happen, so we’re constantly looking at ways to stay ahead of the technology curve. Here are some of our most recent technological developments:
What's on ?
Edinburgh Comic Con 2018
This year is Edinburgh Comic Con’s third year at the EICC as well as its fifth anniversary. Top-named guests from the world of comic books and science fiction will feature, including actors, artists and writers, with many appearing for the first time ever in the UK.
Edinburgh Horror Con
Fans of the fear-provoking prepare yourself, because Edinburgh Horror Con is coming to the EICC. Meet a range of authors, film and TV guests and shop with a huge array of traders selling everything from prints and films to masks and movie props. With photo and autograph opportunities as well as screenings and guest talks, this two-day event promises non-stop fun.
Inspiring Women in Business Conference 2018
Inspiring Women is coming back to Scotland! From digital pioneers to retail supremos, we’ve gathered the country’s brightest and most powerful businesswomen – and we’ll be bringing them to Edinburgh in May. Quiz them on how they made it, hear their mistakes (so you don’t make them), get expert tips on how to get ahead, and network with hundreds of peers.
Alzheimer Scotland Annual Conference 2018
This year’s conference explores how people can work together to make sure nobody faces dementia alone. Through plenaries, presentations and pitches, the conference will investigate how to close the gap between policy and practice, design a digital strategy that is inclusive of people with dementia, delve into the future of dementia research and much more.
After a two-month RFP bidding process with 19 venues from all over Europe, the organisers of EuroPython 2018 were pleased to announce their selection of the location and venue for EuroPython 2018: the EICC. The conference, featuring seven days of great Python programming content across more than 120 sessions, takes place just one week before the famous Edinburgh Festival Fringe, so you might want to extend your stay!
Turing Fest 2018
Turing Fest brings leaders in tech to Scotland for two days of insight and inspiration in the heart of the Edinburgh Festivals. This year’s Turing Fest is going to be the biggest yet – six conference tracks over two days, offering a deep dive into different aspects of how we use technology to build and grow amazing businesses.
For more information and to book tickets, please visit the What’s On page
What's cooking ?
Our longstanding catering partnership with Leith’s is one of the reasons we’re so highly regarded around the world. Head Chef Guy Taylor picks out this springtime recipe for you to sample what’s cooking at the EICC from home.
FLAKED SCOTTISH SALMON WITH NEW POTATOES, WATERCRESS AND A LEMON CRÈME FRAÎCHE
For the salmon
- 700g new potatoes
- 500g salmon fillet, cut into 125g portions
- 200g crème fraîche
- 2 bunches of watercress
- juice and zest of a lemon
- small bunch of dill, chopped
For the vinaigrette
- 6 tbsp olive oil
- 3 tbsp white wine vinegar
- Cook the new potatoes until soft, drain and set aside.
- Steam the salmon, or roast at 160ºC, until cooked.
- Prepare the vinaigrette by combining the olive oil and the vinegar, and season to taste.
- Slice each potato in three and place in a mixing bowl with the chopped dill and the vinaigrette. Toss and check seasoning again.
- Combine the lemon juice and zest with the crème fraîche.
- Wash and dry the watercress.
- To serve, divide the watercress across four plates, placing on the centre of each. Add a portion of the dressed potato salad, then roughly flake the salmon on top. Serve with the lemon crème fraîche and freshly ground black pepper.
For more information on Leith’s, read our interview with Leith’s founder and the host of The Great British Bake Off, Prue Leith, here
Want to discuss your event with us? Get in touch