Glasgow restaurant Ox and Finch has made a name for itself serving up great plates inspired by world foods just made for sharing.
So you might be forgiven for thinking that meals in head chef Daniel Spurr’s own kitchen might involve a riot of different dishes every time – but Daniel has a confession.
‘To be honest, I don’t cook much at home. I normally eat out on my days off. I’m just always interested in eating food from other places.’
Originally from Strathaven, Daniel’s love of food started young. ‘My Dad is very into food and I was taken to good restaurants from a young age,’ he says. ‘I started cooking when I was about 15.’
The 28-year-old admits he didn’t take cooking that seriously until he was 20, but once he did, things moved quickly.
From studying and working part-time in a local restaurant, he went to seafood restaurant Rogano before going to be sous chef at Martin Wishart at Loch Lomond.
He joined the team at Ox and Finch in 2013, working with owner Jonathan MacDonald to plan the diverse, globally inspired menu, which features more than 30 dishes that are regularly updated.
(This recipe was originally published in 2016)
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