Posts Tagged ‘In a nutshell’
In a Nutshell, Chef Kevin Dalgleish: ‘There’s something so rewarding about making people happy through food’Â
Kevin Dalgleish, chef-patron Amuse by Kevin Dalgleish, on the most he’s paid for a meal, meeting Alain Ducasse, and listening to 90s music in the kitchen. What’s the closest thing you have to a signature dish: My duck and venison tartare with truffle and pickled vegetables. It flies off the menu whenever we have…
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, Forager Amy Rankine: ‘I eat seasonal wild foods when I am at home, but I can’t stand onions’
Amy Rankine is a forager based in central Scotland and has been delivering walks and workshops for eight years. In 2023 she took part in the Wildbiome Project, eating only wild food for three months as part of a study on its impact on the gut microbiome. What’s the closest thing you have to…
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, Sarah Rankin: ‘I still go to my granny’s handwritten baking recipes’
MasterChef finalist and food writer Sarah Rankin on her favourite meal, her biggest Scottish inspirations and watching her mum cook with adventurous with ingredients and flavours when she was a child. What’s the closest thing you have to a signature dish:  Venison of any cut, cooked in any way. I adore venison and we…
Read MoreIn a nutshell, Chef Lucy Pattinson: ‘I’m always extra proud to cook something I’ve shot and butchered myself’
Lucy Pattinson is a private chef who specialises in open-fire and game cooking under her brand, The Fodderation. Lucy runs Fodder + Farm and is a passionate advocate for eating more game. What’s the closest thing you have to a signature dish: Venison over the fire with wild green sauce. Describe your style of…
Read MoreIn a nutshell, Chef Keith Greig: ‘I was vegan for nine months – it was an awful experience’
Keith Greig is an Edinburgh-based chef with a passion for wild game and outdoor cooking with a field to fork approach. During the shooting season, Keith caters on a small estate in Fife, using wild game from the local area in the dishes. What’s the closest thing you have to a signature dish: I…
Read MoreIn a nutshell, Chef Gary Townsend: ‘I’d be a Scientist if I wasn’t a chef. I am fascinated with how things work’
Gary Townsend has had an illustrious career spanning 20 years working in some of the UK’s top kitchens. Townsend recently announced that he will be opening his own fine dining restaurant, Elements in Bearsden, Glasgow. What’s the closest thing you have to a signature dish: I love Scottish seafood and langoustines always feature on…
Read MoreIn a nutshell, Chef David Smith: ‘I tried pig’s brain once, it was the weirdest thing I’ve ever eaten’
David Smith is the Head Chef at The Dipping Lugger in Ullapool, Wester Ross. What’s the closest thing you have to a signature dish: I’d have to say it would be our scallop dish in which we use both the meat and the roe in a sauce to be served with it. Describe your…
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