Favourite Tables

Tag: Edinburgh Edinburgh

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Chef Stuart Muir of Dine Edinburgh talks to Chef’s Table

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Stuart Muir Dine

 

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.

Rick Stein

 

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.

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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.

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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

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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.

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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.

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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.

Escoffier

 


My Favourite Tables– Two restaurants I have visited and why?

  1. 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.

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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.

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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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Chef Mark Greenaway wins Prestigious award with first Cookbook

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Scottish cookbook by Mark Greenaway, ‘Perceptions – Recipes from Restaurant Mark Greenaway’ has won the ‘Best in World’ title at this year’s Gourmand Cookbook Awards in Yantai, China. To think that someone from Scotland was up against France’s ‘La Bonne Etape’ and Singapore’s ‘Octophilosophy’ by Andre’ Chang is truly inspiring.
Mark, who travelled to China to collect the award, said ‘when writing a cookbook, winning awards is the furthest thing from your mind. I really just wanted to write the best cookbook I knew I could. It was such a long journey to get to where I am, and find myself lucky enough to be in the position to write a special cookbook for Scotland. When you consider the title, I really couldn’t have wished for better subject matter, as it has been my feeling for many years now that the perception of Scottish food does need to change. We do such an amazing job of promoting produce all over the world, and I felt it was way overdue that we show the world what we do with it’.
Perceptions shows off what Scottish food is all about. Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook.
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As one of the largest cookbook awards in the world and with entries from over 200 countries, Mark, the team, and his publisher Relish were delighted to be included in the final shortlist of seven books, in amongst some exceptional chefs with top ranking restaurants. To win this accolade however shows the impact that Scottish cuisine has globally.
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Mark Greenaway Bio:
Mark Greenaway of Restaurant Mark Greenaway in Edinburgh was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Excellence in 2012, his commitment and drive place him in the very top tier of Scottish chefs.  Restaurant Mark Greenaway has held its 3 AA Rosettes every year since 2013, and has now been named number 13 in the UK by Square Meal in their 2016 list of the top 100 restaurants. It has also been voted Best Restaurant runner up in the Observer Food Monthly awards in 2013, 2015, 2016.
Mark is an ambassador for Scotland Food and Drink and played a key role in supporting the year of food and drink 2015. He works closely with Seafood Scotland and in March 2016 he joined them at the Seafood Expo North America in Boston.
In January of 2017 Mark appeared on BBC1’s Saturday Kitchen, and throughout 2015 Mark appeared as a weekly guest chef on STV Edinburgh’s The Fountainbridge Show. In 2014 Mark appeared live as a guest on BBC’s Newsnight and as a guest chef on Channel 4’s Sunday Brunch. In April 2012 Mark represented Scotland on BBC2’s Great British Menu and appeared again in the 2013 series. In early 2013, Mark mentored a group of teenagers from Linlithgow Academy in Scotland as they endeavoured to launch a healthy take-away business for Teen Canteen. This was filmed for a 3-part documentary series that was aired on BBC2 in November 2013.
2016 has seen the launch of Mark’s first cookbook, Perceptions – Recipes from Restaurant Mark Greenaway.  Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook.
Throughout 2014 and 2015 Mark was a weekly columnist for the Edinburgh Evening News and was a guest chef columnist for Scotland Now in September 2014.
With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. Mark’s signature style is desserts; a visit to Restaurant Mark Greenaway is an invitation to indulge in dessert.
Awards and Accolades
Gourmand Awards – Best Cookbook in the World in the Chef Category 2017
Scottish Food Awards 2017 – Best Contemporary Dining Destination
Observer Food Monthly Awards – Runner-up best restaurant in 2013, 2015, 2016
Square Meal – Ranked number 13 in the top 100 UK restaurants 2016
The AA Awards – 3 AA Rosettes for Culinary Excellence held since 2013
Notable Wine List – AA Guide 2016
Recommended in the Good Food Guide 2016
Recommended in the Michelin Guide 2016
i-On Food and Drink reader awards 2014 – Highly Recommended
Restaurant Magazine – Top 100 UK Restaurants 2014
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Scottish Produce Perceptions with Chef Mark Greenaway

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We were delighted last week to catch up again with Chef Mark Greenaway for a second Chef’s Table interview.  When we reminded him that it was back at the beginning of 2014 we last did a full interview we both decided to move on….quickly.

One thing that has not changed is Mark’s passion for Scottish ingredients, it’s producers and the need to change the perception that Scotland not only produce amazing ingredients but can also create fabulous food. “Although we complain about the weather, it is the climate that contributes to how good our food tastes, just look at our amazing summer berries.  When I worked in Australia I never ate the berries because they did not compare to the ones grown at home, which had the benefit of cool nights, spring rain and slow growing which created a much fuller flavour.  If you include our incredible sea food, venison and Aberdeen Angus beef – these are all products and suppliers I am proud to work with”

Mark has been delighting his customers at his eponymous Restaurant Mark Greenaway in Edinburgh since opening in 2013. Mark’s menu at his 3 AA Rosettes establishment are always intriguing with a presentation that is a culinary delight to both the eye and palate.

We asked Mark was there a chef that had an impact on him or who he would like to spend a day with.  “Marco Pierre White when he was at Harveys and his book White Heat changed the direction of my career. It was at a time that I had thought about moving and working in London.

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When an agency chef brought a copy of the book with him in the kitchen and I could not believe that food could be created and plated like that – it was mind blowing! It made me question what we were doing at that time and we had 2 Rosettes and were creating good food.  Remember, back then there was no Gordon Ramsey or Jamie Oliver and the internet was still young.  Instead of going to London, I talked to some friends who had been backpacking and they suggested I should go to Australia where I would find interesting styles of food – so I went!”

With his passion for cooking beginning at just 15 it was a move from Glasgow to Lanark that saw his culinary career really starting in 1992.  Mark then went on to gain valuable experience during his 5-year stint in Australia, working at some of the nation’s top establishments. Mark says “the standard of cookery in Australia was on a par with what you would find in London at the time” adding “the outdoor parks and beach life did win hands down”

On his return to Scotland, Mark continued his profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders. Away from the kitchen, Mark has taught at Braehead Cookery School and the Edinburgh New Town Cookery School, as well as giving regular cookery demonstrations at food events including Foodies Festival, Taste of Edinburgh, Hotel Olympia in London and the Scottish Chefs Conference.

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We spoke to Mark about Perceptions, his simply beautiful book, which not only is about Mark’s recipes but also gives you an insight to and the stories that surround Mark and his team.  Sharing with us his relationships with suppliers, none of whom had seen the book prior to printing, is a testament not only to the importance he places on local produce but an opportunity to tell their stories.

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It also has an introduction by author Ian Rankin.  “Ian and I met when he had taken time out from writing to concentrate on some charitable work.  He is very generous with his time and one of the events he put together was a Crime Writers Dinner  – we got to spend a day in my kitchen planning the menu and filmed that and part of the dinner – it’s on YouTube – and have become friends.  I did not want another chef writing the foreward, so I was delighted when Ian agreed to do so”. 

We next asked about his visits to Boston representing Seafood Scotland, attending the Seafood Expo North America. “It is great fun, a great place to showcase Scottish seafood and exciting for the chef who travelled with me – an important part of their culinary education and is an intense couple of days doing shows and demonstrations that showcase Scottish Scallops, Salmon and Mackerel”.

It’s different to appearing on television we imagined? We wonder how Mark felt about the makeup “well it stops your face shining…”

“Oh yes, television is important, it raises your profile on programmes like Great British Menu and Saturday Kitchen. It also shows customers what you can do so they feel confident that they are going to have a great meal if they visit your restaurant.  Television has changed a great deal – I remember not understanding Keith Floyd at all – shouting at his cameraman – talking about seasonal food.  But he was really ahead of his time focusing on the seasonality of produce”

Now Mark – a more serious question – what’s your secret to the perfect poached egg!

“My favourite breakfast is Eggs Benedict – and that is all about the egg. The eggs must be fresh – no amount of swirling, deep pan, shallow pan, more or less vinegar will make any difference unless you are using the freshest eggs you can get”  How about sous vide eggs? “Aahh, now that makes a different product, it changes the texture of the yoke altogether”.

One of Mark’s Favourite Tables from our last interview was Brasserie Chavot which sadly closed so we asked Mark did he have some new favourite tables to share with us? But, before we asked about place he has been to we asked if he could share his thoughts about restaurant life in Edinburgh?  “It has come a very long way, offering everything from a £10 burger to a Michelin Star experience. A good outcome of this growth is that the new generation of young chefs can stay in the area and learn, try new things.  There is a restaurant called Aizle – where the chef patron Stuart has no menu, which is a very brave thing to do, and he creates the menu from daily available ingredients and put dishes on the chalkboard.  It is really taking off and shows the diversity of what is now on offer”

Back to your favourite tables….

“Well, I was in Singapore for the Queen’s 90th Banquet last year and one of the chefs took me to a restaurant known as ‘no-sign board‘ because there was no money left to create one when they first opened! It is one of those places you would walk past but the food and service was incredible and I visited several times, everyone sitting outdoors.  It has grown and grown because of the quality of the food and still does not have a sign!”

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In a complete contrast, Fera at Claridges, is my other favourite table.  One of the most amazing rooms with phenomenal food, it is a stunning combination.  Also, it has one of the most incredible kitchens I have ever seen!

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Mark, as always, it was great to catch up with you

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