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Hello from sunny Scotland

post #1 of 8
Thread Starter 
I love being a chef, i started late and have worked for a time in Edinburgh and rural Brittany. I now have a small restaurant in Perth, Scotland. Pretty central and with increasingly decent access to some very good local and seasonal produce.

I look forward to getting stuck into the forums, some good stuff about
aint no thing but a chickn wing
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aint no thing but a chickn wing
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post #2 of 8
Welcome to Chef Talk! I think the word is out in Scotland, because you're one of a growing contingent of Scots here! We look forward to your contributions to the community.

A good number of people here started in other careers before moving to cooking. Some have been in law, IT, or other careers, but realized they were chefs all along! We wish you success and hope you'll share your insights and have a bit of fun here, too.

Welcome!
Mezzaluna
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 8
Hello and welcome.
I'm from Edinburgh and the Perth area is one of my favourite parts of the country.
post #4 of 8
Welcome to the best cooking forum out there. I am looking forward to hearing about traditonal Scottish food, so I hope you can provide some insight. Also, do you cook a lot of American fare in your restaurant? Is there a demand for it there? Again, welcome to ChefTalk. Mpeirson
post #5 of 8
Thread Starter 
thanks for the welcome guys, i try look everywhere for good ideas and flavour combinations, i love the dedication of good american chefs to european classic disciplines such as charcuterie (Brian Polcyn is one of my heros in this regard).

Shameless plug but google Duncan's in Perth, i've had it about 18 months and I feel that the food is developing nicely, worldwide recession obviously brings its own challenges.

Not sure we serve much traditional Scottish food though, plenty of scottish produce (game, seafood, beef, pork and lamb), we all have central heating now so i feel a lighter approach is called for! lol

Some trad stuff might include Clootie Dumpling (steamed fruit pudding), Stovies (potatoand pork broth/stew) and Haggis (three legged animal similar to a large rat, very seasonal (particularly tourist season lol)). Not really our niche though.
aint no thing but a chickn wing
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aint no thing but a chickn wing
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post #6 of 8
I'll have to huv a wee shoofty at your place!

I think that there's a place for traditional Scots foods, but some of it certainly benefits from using 'lighter' hands with the cream and other fats!

You disappoint me with your list of our traditional foods - no deep-fried Mars bars?!
post #7 of 8
Thread Starter 
lol

ok deep fried mars bars, fish and chips (has to be haddock), half pizza and chips (last nights left over pizza battered and deep fried), slathered in salt and sauce and washed down with Tennents/Irn Bru/Buckfast ahhhhh

:beer:
aint no thing but a chickn wing
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aint no thing but a chickn wing
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post #8 of 8
welcome dear
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