Posts Tagged ‘In a nutshell’
In A Nutshell Andrew Moss, North Port Restaurant: ‘I had an album of my own music released in 2013, if I wasn’t a chef I’d be in the music industry’
Andrew Moss runs the acclaimed North Port Restaurant with his partner Karen in the historic cultural quarter of Perth. He started working in a commercial kitchen as a dishwasher when he was only 14-years-old, which eventually led to taking over the Perth eatery in 2014. Now aged 40, Andrew has secured and retained two AA…
Read MoreIn A Nutshell, George Colebrook: ‘My customers wouldn’t know but I trained as a clown in Paris for two years.’
London native George Colebrook’s love of cooking stems from his childhood, as he was introduced to the importance of produce by his grandfathers – who worked as a butcher and dairy farmer respectively – and was taught by his mother to appreciate the beauty of simple cookery. In 2024 George co-founded Arete with Neil Paterson,…
Read MoreIn A Nutshell, Neil Paterson: ‘I ate fermented shark meat in Iceland once – I can’t possibly comprehend how anyone could enjoy it’
Born in the Scottish Highlands, Neil Paterson’s career in hospitality began by accident as he took a second job as a kitchen porter while working as a snowboard instructor in the Alps. After opening a restaurant in Berlin he moved back to Scotland and in 2024 co-founded Arete, a culinary service specialising in bespoke dining…
Read MoreIn a Nutshell, Craig Nelson from Ox and Finch: ‘I love to listen to classical music in the car, but I don’t enjoy music in the kitchen’
Originally from East Kilbride, Craig Nelson began his culinary journey at Lanarkshire Catering School. In October 2020, he moved to London and worked at the renowned Harwood Arms, London’s only Michelin-starred pub. Having started his career at Ox and Finch in Glasgow he decided to return to their kitchen as Head Chef as they re-opened.…
Read MoreIn a Nutshell, Richard Dalgleish: ‘I once made a club sandwich for Kylie Minogue’
Richard Dalgleish, Estate Executive Sous Chef at Gleneagles, grew up in the small Midlothian town of Penicuik and first sparked his interest in cooking by watching his uncle. He started his career as a kitchen porter at his local pub before going on to The Balmoral in Edinburgh where he was part of the team…
Read MoreIn a Nutshell, Ewan McAllister: ‘I cooked for Andrew Fairlie once, it was a tense couple of hours in the kitchen’
Ewan McAllister, executive head chef at hospitality hospitality group SimpsInns on cooking for Andrew Fairlie, the music he listens to in the kitchen and his go-to recipe book. Describe your style of cuisine in ten words: The freshest local produce and seafood well-seasoned, and tasty. Best and/or most memorable meal you’ve ever eaten: That…
Read MoreIn a Nutshell, Andrew Spence: ‘I’d love to cook for Mark Wahlberg I hear he enjoys his food’
Andrew Spence has been influenced by some exceptional chefs in his career from stages at Michelin Star restaurants to influences from travelling. Andrew is always finding new ideas and inspiration, now being back in Scotland he is making a small difference in the culinary scene with modern dishes taken from classic flavours. Andrew will be…
Read MoreIn a Nutshell, Daniela Forbes at The Scottish Game Fair: ‘When my kids say I’ve nailed my Nonna’s sugo recipe, I feel like I’ve won gold’
Daniela Forbes is a chef, food stylist and educator with deep Italian roots and a passion for helping people gain confidence in the kitchen. She will be attending this year’s Game & Wildlife Conservation Trust Scottish Game Fair, which takes place from 4-6 July at Scone Palace in Perthshire. What’s the closest thing you have…
Read MoreIn a Nutshell, Tim Maddams at the Scottish Game Fair: ‘If I wasn’t a chef I’d be a gardener, I love growing stuff’
Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire. He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before moving to Moray in 2020 where he continues teaching, cooking and consulting on ethical, sustainable local food. Tim will be attending this year’s Game…
Read MoreIn a Nutshell: Chef Francesco Ascrizzi, Sotto, Edinburgh
Born in Catanzaro, Calabria, Francesco Ascrizzi moved to Edinburgh in 2013 and has worked at some of Edinburgh’s best restaurants. He joined Sotto as head chef from its opening in 2024. What’s the closest thing you have to a signature dish: Pappardelle with ‘Nduja and Straciatella takes me back to the smell of a ragu…
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