Posts Tagged ‘In a nutshell’
In 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…
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…
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