Posts Tagged ‘In a nutshell’
In a Nutshell, Chef Michael Leathley: ‘Worcestershire sauce improves everything’
Tucked away on the shores of Loch Linnhe, The Pierhouse is one of Argyll’s most idyllic and romantic destinations, offering breathtaking views to the islands of Lismore and Mull. Head chef Michael Leathley talks to us about learning to play the piano, how cookbooks ignited his passion for food and the ones he still picks…
Read MoreIn 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 Julie Lin: ‘I recently travelled to Greece and I fell in love with the people, the produce and the dishes’
Julie Lin on the worst thing she has ever cooked, her favourite chefs and how she would have loved to have cooked for singer Amy Winehouse. What’s the closest thing you have to a signature dish: Big Fat Noodles. It’s me and my mother’s way of saying Char Kuay Teow, which is a smoky…
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 Kevin Dalgleish: ‘There’s something so rewarding about making people happy through food’
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…
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