Chef Stuart Muir of Dine Edinburgh talks to Chef’s Table
Chef Stuart Muir is the executive head chef at DINE in Edinburgh. He was born in Stranraer in 1969 and education at Stranraer Academy. His ambition at school: “I always wanted to be a chef. There was nothing else I ever really wanted to do”.
Growing up in is very remote part of Dumfries and Galloway and it’s untouched wilderness, he learned many skills that still serve him well today including how to tie his own Flies for fishing the local rivers for wild trout. His father would also take Stuart shooting for pheasant, duck, geese and pigeon on the nearby moors bring the birds home and hang them up in the families garage. He understood from an early age how to pluck and gut the catch and then alongside his mother in the kitchen the skills of cooking fresh game and fish. This upbringing forged his passion for local, seasonal produce that has been present throughout his career to the opening of his own restaurant, Dine in Edinburgh.
To this day he still holds the accolade of being the youngest Scottish chef to be awarded a coveted Michelin Star.
Chef’s Table wanted to find out a little more about what other influences help space his menus today of classic brasserie style dishes with an emphasis on Scottish seasonality and locally sourced ingredients.
CT: Which Chef/s influenced you in the past? Who continuous to influence you now?
SM: For me, it’s always been Rick Stein for his love of seafood and travelling. His innovative dishes never fail to impress.
CT: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)
SM: Eleven Madison Park in New York. Owned by esteemed chef Daniel Humm, its evolution in food and culinary experience has put it top of my wish list. I’m desperate to try the famed ten-course tasting menu.
Website – https://www.elevenmadisonpark.com/
Facebook – https://www.facebook.com/ElevenMadisonPark/
CT: If you could change any misconceptions about restaurants/restaurant food, what would they be?
SM: Dining out and experiencing great food made with locally sourced ingredients doesn’t have to be expensive. When we launched Dine back in 2015 we saw this gap in the Edinburgh market so this has become what the restaurant is all about – affordable yet innovative seasonal fayre in relaxed luxury surroundings.
CT: What would be your last dish (to eat) “the death row question”
SM: Grilled langoustines with garlic butter and some crusty bread washed down with Charles Heidsieck’s Blanc des Millénaires
CT: What is the one piece of kitchen equipment you could not do without and which would you never use or want to see in your kitchen?
SM: I couldn’t be without my specialist set of knives and there are other’s in the kitchen I wouldn’t use or try.
CT: What is your favourite dish on the current menu that you have created in the past 6 months and why.
SM: I am loving our hand-dived scallop starter dishes which comes in various incarnations. It’s also a customer winner too.
CT: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?
SM: It would have to be legendary French chef and restaurateur Georges Auguste Escoffier. He popularised and updated French cooking and his disciplined methods and techniques made him a modern cooking visionary.
My Favourite Tables– Two restaurants I have visited and why?
- Paul Tamburrini’s eponymous restaurant in Edinburgh is a blend of French cuisine and Scottish ingredients – it’s an exceptional experience for the diner and I love his passion for locally sourced produce, especially game.
Website – www.paultamburrini.co.uk
2) Frog by Scottish chef Adam Handling in Convent Garden is another favourite. His technical skills coupled with inimitable cooking style makes for an outstanding experience.
Website – www.frogbyadamhandling.com
Michelin starred Stuart Muir is executive chef and co-owner of the multi-award winning brasserie, Dine. www.dineedinburgh.co.uk 0131 218 1818
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