In a nutshell, Chef Andrea Sendon Alonso: ‘The first time I tried to make Sourdough the birds didn’t even want to have a go at it’

Andrea Sendon Alonso was appointed new Restaurant Chef onboard Fingal Hotel in 2024 to lead its two AA Rosette restaurant in Edinburgh. Andrea is originally from Galicia in north-west Spain, which shares its fame with Scotland for the world’s finest quality seafood.    What’s the closest thing you have to a signature dish: Over the…

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In a Nutshell, Chef Clare Coghill: ‘I don’t read recipe books, I lose patience following other people’s written recipes’

Clare Coghill from CafĂ© CĂąil on the Isle of Skye tell us why Louis Theroux would be the ideal dinner guest, why she can’t stand music in professional kitchens and being a classical singer.    What’s the closest thing you have to a signature dish:  Our beef brisket rarebit. We slow cook local beef brisket…

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In a Nutshell, Chef Stavros Bampatsikos: ‘The biggest sin a chef can commit is serve food they are not proud of’

Stavros Bampatsikos, Executive Sous Chef at Gleneagles, on what he eats at home, the most he has paid for a meal and his favourite ingredient.    What’s the closest thing you have to a signature dish:  Pate en Croute. Describe your style of cuisine in ten words:  Simple but with no simplicity, seasonal and sustainable.…

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In a Nutshell, Chef Dean Parker: ‘I sometimes get up at 4.30am to go kite surfing, it’s the only time I can switch off’

Dean Parker, from Celentano’s in Glasgow, on his love of kite surfing, why wasting food is the biggest sin a chef can commit and his pride over his sourdough bread recipe.   What’s the closest thing you have to a signature dish:  Either my sourdough bread recipe, or our malted barley affogato – it’s been…

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In a nutshell, Chef Coalin Finn: ‘Family dinner was always at the table, where we laughed and shared stories’

Coalin Finn is the Executive Chef at Old Course Hotel, Golf Resort & Spa in St Andrews. At the Old Course, Coalin is committed to celebrating local Scottish cuisine. Describe your style of cuisine in ten words:  Delicious, intentional, understandable, seasonal, approachable, beautiful , luxurious, classic based with modern techniques. Best and/or most memorable meal…

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Recipe: Singapore Crab from Jack ’O’ Bryan

This vibrant dish is one of the signature dishes at Jack O Bryans, where the specialise in Iberian cuisine with both South American and Asian twists. Head chef Jack Coghill says: ‘With a good spicy sauce you should taste all the ingredients first then have the heat coming in at the very end. ‘Make sure…

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