Demonstrator Chefs
Andrew Fairlie
Martin Wishart
Tom Kitchin
William Curley
Trained in France, Andrew Fairlie Perth native was crowned Drambuie Scottish Chef of the Year, and his eponymous restaurant gained its first Michelin star. He has earned the much-coveted Michelin Star at two different restaurants.
One of Britain’s finest chefs, Andrew Fairlie @ Gleneagles is regarded as Scotland's leading restaurant. Accolades include cooking for delegates at the G8 Summit in July 2005.
Fairlie's own training was classically French. He studied under Michel Guérard, the chef who created "Cuisine Minceur" (which uses less butter and cream and more fresh vegetables, vegetable sauces, lean meat and poultry), and did stints at the Hotel de Crillon in Paris, The Ritz in London and Adare Manor in Ireland. In 1994, he was appointed executive chef at One Devonshire Gardens in Glasgow, which was awarded a first Michelin star two years later.
May 2001 saw the opening of "Andrew Fairlie at Gleneagles," a return to his Perthshire homeland. Fairlie has brought his modern, light and creative take on French cooking to the five-star hotel and golf resort and has applied his doctrine, "the original flavor of the natural product is the most important element of the dish," to the fresh local ingredients available.
His signature dish is home-smoked lobster, which involves smoking empty crustacean shells over oak chips from Auchentoshan whiskey barrels for 12 hours, then filling them with sliced lobster meat and roasting with lime juice and butter.
Andrew Fairlie at Gleneagles
The Gleneagles Hotel
Auchterarder
Perthshire
PH3 1NF
Scotland
Tel: 01144 1764 662231
Visit Andrew Fairlie at Gleneagles
http://www.gleneagles.com/
The acclaimed Restaurant Martin Wishart was opened in March 1999 in Edinburgh’s Port of Leith by chef Martin Wishart and his wife Cecile, who runs the front of house.
The restaurant serves a mixture of traditional and modern French cuisine, which is produced using the very finest, freshest ingredients available. Having gained experience in Michelin-starred kitchens around the world, Martin aims to provide the best culinary experience possible. His passion for food is the inspiration for creating beautifully-presented dishes which are cooked to perfection. This is matched by the provision of attentive, friendly service in an ambient setting overlooking the Water of Leith.
The restaurant menu is reviewed and changed constantly, with dishes selected depending on the availability of quality produce and ingredients in Scotland and in Europe. Food is bought in fresh each morning and twice a day Martin has contact with fishmongers who source the best produce from markets in Scotland, as well as some markets in England. This way the restaurant ensures it receives a daily supply of the freshest fish it needs and can inform customers exactly where produce originates from.
Restaurant Martin Wishart was awarded a coveted Michelin star in 2001 and it has also received a number of other accolades including AA Scottish Restaurant of the Year in 2001.
In October 2002, the restaurant expanded and now provides 45 covers with the assistance of seven chefs and seven front of house waiters and wine waiters. The restaurant offers Lunch, A La Carte and Dessert menus, Menu Dégustation and has an extensive international wine list. The restaurant is open Tuesday – Saturday.
Restaurant Martin Wishart provides an exclusive outside catering service, in which menus are individually designed for each dinner party, gift vouchers and hampers at Christmas.
The restaurant also holds regular Wine and Dine Events where different wine producers are invited to talk. Wines are matched with a five or six-course menu.
Restaurant awards:
- Good Food Guide Scottish Restaurant of the Year, 2005
- Awarded 4 rosettes in the AA Restaurant Guide, 2005
- Awarded 3 rosettes in the AA Restaurant Guide, 2004
- Awarded Michelin Star in January, 2001
- AA Scottish Restaurant of the Year, 2001
- Which? magazine’s Scottish Restaurant of the Year, 2001
- Good Food Guide Scottish Restaurant of the Year, 2000
Edinburgh-born Martin Wishart left school at age 15 to pursue his career, which has taken him across the globe. He returned to Edinburgh in 1997 and set up his eponymous restaurant in 1999.
Apr 1999 - to date
Chef/Proprietor - Restaurant Martin Wishart, Edinburgh
Dec 1998 - Feb 1999
Consultant - The Pharmacy, London
Aug 1997 - Dec 1998
Head Chef - Hadrian’s Brasserie, Balmoral Hotel, Edinburgh
Oct 1996 - July 1997
Sous Chef for Albert Roux – The Grand Hotel, Amsterdam
Sept 1995 - June 1996
Sous Chef - The Restaurant Marco Pierre White
***Michelin
Feb 1994 - Aug 1995
Chef de Partie - L'Ortolan
**Michelin
Consultant representing L’Ortolan - Shandrani Hotel, Blue Bay, Mauritius (5 weeks)
Mar 1993 - Jan 1994
Sous Chef - Restaurant Million
Relais Gourmand, Charleston, SC, USA
Nov 1991 - Dec 1992
1er Commis de cuisine for Michel Roux Jnr - 'Le Gavroche'
***Michelin
May 1991 - Nov 1991
Braeval Old Mill, Scotland
*Michelin
June 1990 - May 1991
*Cameron House, Loch Lomond, Scotland
Aug 1989 - Feb 1990
Menzies, Sydney, Australia
1987 – 1989
Caledonian Hotel, Edinburgh
1985 – 1987
Crest Hotel, Edinburgh
Restaurant contact details:
Restaurant Martin Wishart
54 The Shore
Leith
Edinburgh
EH6 6RA
Ph: +44 (0) 131 553 3557
Fax: +44 (0) 131 467 7091
Visit Restaurant MARTIN WISHART
http://www.martin-wishart.co.uk
Tom Kitchin, one of Scotland’s most exciting young chefs, started his career at the prestigious Gleneagles Hotel near his childhood home in Kinross before training and working alongside some of the world’s most respected chefs at their 3-star Michelin establishments, including Pierre Koffmann at La Tante Claire in London, Guy Savoy at Restaurant Guy Savoy in Paris and Alain Ducasse at the Louis XV in Monte Carlo.
He has also been Executive Head Chef on the private yacht of Sir Anthony and Lady Bamford.
When Tom and his wife Michaela (who runs front of house) opened their restaurant The Kitchin on Leith’s waterfront in June, the emphasis was on the provision of only the freshest seasonal ingredients in a menu which celebrates the restaurant’s philosophy: From Nature to Plate.
In the lead up to the restaurant’s opening, Tom and Michaela scoured the country in search of suppliers of quality fresh, seasonal produce. As a result, his summer menu features fresh vegetables, chilled soups, scallops and langoustines, his winter’s menu includes such Scottish game as venison, pheasant and grouse, while The Kitchin’s first spring menu will of course feature lamb.
Each and every dish on his menu is dependent upon the quality of its ingredients, which is why Tom is emphatic that everything is made from scratch in the restaurant. And as Scotland has all the ingredients he needs, Tom has no intention of serving out of season food flown in from the other side of the world.
Rather, Scotland’s wild food is so fresh and so rich in flavour that Tom considers it a pleasure to create exciting and different dishes with the full range of local ingredients. And he anticipates keenly the changes brought to bear by the different seasons, which remind him constantly of the influence of seasonality, with all the pleasure to be had from preparing a particular food at the time nature provides it.
The Kitchin, 78 Commercial Quay, Leith, Edinburgh, EH6 6LX
Tel: 0131-555 1755
Fax: 0131-553 0608
Email: info@thekitchin.com
Visit The Kitchin
www.thekitchin.com
AWARD-WINNING BRITISH PASTRIES AND CHOCOLATES ARRIVE IN LONDON
Recently opened in Richmond, London, is a British Patissier Chocolatier to rival any in Europe.
At only 34 years old, William Curley has won many of the world’s top culinary awards and worked with the most famous names in European cuisine. “During my 25 years in the business, only one or two like William have ever come along. He is a fantastic pastry chef and chocolatier - perfect!” declared Pierre Koffmann, London’s undisputed Chef of Chefs.
Other industry heroes including Marco Pierre White are no less stinting in their admiration for this Scottish prodigy who has just opened his first shop with his Japanese wife, Suzue, in chic premises on Richmond’s pretty Paved Court.
Suzue is a highly respected patissier in her own right, having worked at Claridges and The Savoy, where she was in charge of the world famous Afternoon Teas. She brings a sense of restrained elegance and timeless hospitality to the shop. Upstairs, William creates extraordinary, delicious pastries and chocolates using hand-sourced ingredients. Heirloom single estate cocoa beans and virgin Madagascan vanilla scent the air around the kitchen, where William runs chocolate courses on Sundays.
Already the shop is picking up awards winning two gold at this year’s chocolate awards. Their Araguani truffle won Best Dark Truffle and the Chuao won Best Filled Chocolate.
When you visit this gorgeous corner of Richmond, make sure you also try his world-famous Financiers, his light-as-a-feather Milk chocolate & raspberry entremet and some of his exceptional, fresh truffles. Marco Pierre White is right when he says that “William has that terribly rare thing – most chefs want to be famous, William just wants to be good”. Come to Richmond and find out how good.
- William Curley, 10 Paved Court, Richmond, Surrey TW9 1LZ.
- Tel: 020 8332 3002.
- Award-winning pastries available Wednesday to Saturday from 10:00am – 6:00pm and on Sunday from 11:00am – 5:30pm.
- Prices from £2.50 to £3.50 for an individual portion or from £12.50 for larger portions.
FRESH PATISSERIE
Mille-Feuille of Chocolate
Caraibe dark chocolate mousse & white chocolate mousse between layers of hazel nut Dacquoise & chocolate hazelnut sponge
Guanaja milk chocolate & raspberry entremet
Guanaja milk chocolate mousse centred with raspberry cream, fresh raspberries and crunchy biscuit.
Manjari chocolate & orange dome
Manjari dark chocolate mousse layered with caramelised orange segments, Grand Marnier custard and chocolate brownie
Tropical Delice
Mango cream layered with a passion fruit curd and mango marinated in lime & ginger syrup with coconut sponge
Apricot & cherry croustade
Apricots & cherries bound with crème d’amande and encased in a crisp filo pastry
CHOCOLATE
TRUFFLES
Araguani
Tahitian Vanilla Caramel
Malt Whisky
Cassis
Champagne
Port
HAND DIPPED
Fresh mint
Earl Grey
Green tea
Yuzu
Toasted sesame
Cardamom
Lemongrass & Ginger
Szechuan pepper
Thyme & Scottish heather honey
Fruit Finnanciers
Macha Cakes (Green tea cakes)
Chocolate Florentine Sables
Traditional Shortbread
Cinnamon Palmiers
Walnut & chocolate chip biscuit
BAKED CAKES
Valrhona chocolate cake
Chestnut & Rum cake
Lemon cake
Gingebread
DRINKS
Valrhona hot chocolate (hinted with cinnamon, vanilla & chilli)
Colombian roasted coffee
Kyoto green tea
Magnolia tea
White tea
Osmanthus Oolong tea
Jasmine tea
About William Curley:
- 6 years at numerous Michelin-starred establishments with respected chefs including Pierre Koffmann at La Tante Claire, Marco Pierre White at The Restaurant and Raymond Blanc at Le Manoir aux Quat’ Saisons.
- 3 years withAnton Edelman at The Savoy as Chef Patissier leading a team of 20 pastry chefs.
- 2 years training at Gleneagles and with Pierre Romeyer at La Maison du Bouche in Belgium.
- Winner of the William Heptinstall Scholarship, which provided him with the opportunity to work under Marc Meneau at L’Esperance in France.
- Numerous awards including The Caterer’s Acorn Award, The Craft Guild Pastry Chef of The Year and British Dessert of The Year.
- Captain and Chocolatier of the British Coupe Du Monde Team in 2003.
- Won Gold medals at International Events in Luxemburg, Basle and Chicago.
- Suzue is part of The Scottish Culinary Team competing at The Culinary Olympics and was part of the winning team in Luxemburg and Chicago.
- Suzue has also won numerous national competitions including Gold at Hotelympia in 2000.
Visit William
http://www.williamcurley.co.uk/
"Deep-fried Mars bars are better known than cullen skink," he said, referring to the infamous battered treats that originated in Edinburgh's fish-and-chip shops, as opposed to the traditional Scottish haddock and potato soup.
Much of the seafood is hand-dived for in Dingwall, in the north east of Scotland.
The Kitchin showcases Tom’s unique marriage of seasonal Scottish produce with the classical French technique he has mastered working alongside some of the world’s greatest chefs.
“I’ve planned this shop for the last 10 years.” admits Curley, who has spent the last eighteen months drawing inspiration from the finest patissiers in France and Japan. “Pastry and chocolate are two of the wonders of the food world and my pastries embody the spirit of the great people I’ve worked with.” Curley’s signature dish is the perfectly pretty, utterly delicious Millefeuille of Chocolate.
