Posts Tagged ‘chefs’
In a Nutshell, Chef Stuart Ralston: ‘My father ignited my passion for food as a youngster’
Stuart Ralston is regarded as one of the most talented and innovative chefs in the UK. He grew up in Glenrothes in a family of chefs, before moving to New York to work in Gordan Ramsay’s flagship two Michelin starred restaurant, The London Hotel. He has four restaurants in Edinburgh, Aizle, Noto, Tipo and Lyla,…
Read MoreIn a Nutshell, Chef Clare Coghill: ‘I don’t read recipe books, I lose patience following other people’s written recipes’
Clare Coghill from Café Cùil 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…
Read MoreIn 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.…
Read MoreIn 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…
Read MoreIn a Nutshell, Chef Calum Montgomery: ‘If I wasn’t a chef I’d be a pro wrestling referee living the rock and roll lifestyle’
Calum Montgomery, Edinbane Lodge on the Isle of Skye tells us about his love of seafood, his wife being a better cook than him, and his dream celebrity dinner guests. What’s the closest thing you have to a signature dish: Our scallop dish – it hasn’t come off the menu in over two years!…
Read MoreIn 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…
Read MoreIn a nutshell, Chef Tom Tsappis: ‘I’d love to cook for Tom Cruise’
Chef Tom Tsappis and his wife Matilda moved from London to Killiecrankie in 2021 to realise their dream of opening their own restaurant. Killiecrankie House in Pitlochry was named restaurant of the year at the Scottish Excellence Awards 2024. What’s the closest thing you have to a signature dish: Dripping Fried Porridge. A piece…
Read MoreRecipe: 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…
Read MoreReview – Katto knives make the perfect Father’s Day gift
What do you give the man who has everything for Father’s Day? A hand-made Japanese knife, says Richard Bath. I undoubtedly love eating more than I like cooking, but if I’ve got to spend time in the kitchen then I want to be surrounded by the best of everything. And if the saucepans have to…
Read MoreIdeal Home Show begins in Glasgow today
THE Ideal Home Show is throwing open its doors in Glasgow today. Speakers on the main stage inclyde John Amabile, Danni Menzies, Martin Roberts, and Rosemary Shrager. More than 400 brands have put up stalls at the Scottish Event Campus. Chefs will also be demonstrating dishes at the event as part of the Eat &…
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