This week we went behind the scenes in the Scotsman Grand Cafe to interview our Head Chef – Kris Currie.
Tell us about your culinary background?
I started working as a Kitchen Porter at 15 years old and as a chef at 16. I spent 5 years at the Roxburgh hotel working my way from Demi Chef De Partie up to Junior Sous Chef. I then had roles at a few different restaurants in Edinburgh including Wedgewood the restaurant & Howies before moving to The George Hotel where I worked for 6 years, starting as sous chef and then getting promoted to head chef. I then took my first Exec chef job at 31 years old in the Multiple Award winning Balbirnie house hotel where we would cater for 170+ weddings per year and we had a fine dining restaurant with tasting menu and a bistro restaurant. I then spent a period at The Old Course Hotel as Exec Chef before coming back to Edinburgh at The Scotsman Hotel.
What is your inspiration behind the Grand Cafe menu?
In the Grand café we have a really elegant setting and I am to make the food match the surroundings! I like my dishes to be sharp, clean & elegant. As most chefs I am inspired by the great natural larder Scotland has to offer and changing the menu every 6-7 weeks to really capture the seasons, working with some brilliant local suppliers to get the best produce available for our restaurant.
What is your favourite dish on the new menu?
I really like the Roast Breast of Chicken, Mushroom & Pistachio Stuffing, Roscoff Onion, Braised Leg, Carrot, Sauce Perigourdine. By ensuring all parts of the animal are used, it is more respectful and environmentally friendly. We make a mousse from the trimmings to stuff the breast, we braised the legs to top the Roscoff onion, we make a crumb from the excess skin and the luxurious sauce perigourdine is made from stock from the bones. We also use the off cuts from the carrots to make a carrot granola as well. Sustainability is hugely important for all chefs in today’s kitchens.
Talk me through your day? How does it start? What are the steps involved in the kitchen?
It starts with checking the deliveries to ensure our produce is as it should be, I then check on the breakfast (most important meal of the day!), before attending the morning briefing within the hotel. I’m fortunate enough to have a great team of chefs behind me to ensure all is running as it should be and support where needed. A lot of my time is spent on menu and dish development, future planning for the kitchen and training junior members of the team. I will then help with the events for the day before jumping on the pass when needed in the evening to make sure that every guest is getting the best possible experience.
Which dishes are vegan friendly? What ingredients have you used?
Our Grilled hen of the wood mushroom dish is complete vegan, served with a parsley veloute, braised leeks & smoked dulse to add umami. Hen of the wood is a fantastic mushroom with a deep nutty flavour and it can take a nice bit of roasting and caramelization. The parsley veloute is vibrant and really lightens up the dish.
Which suppliers do you use?
We use John Gilmours & Edgefield Craft Butchers for our beef, both of which are fantastic butchers and work predominantly with scotch beef. We use Simpsons game for our venison & our pigeon, and we get a lot of our specialty products from Lomond foods.
Afternoon Tea is an age-old tradition – why do you think it stays so popular?
I think it is so popular because there is so much you can do with it. Chefs and Servers have became so creative with the with how they produce afternoon teas & serve it with a large selection of tea blends it becomes an immersive & sociable experience that can be different everywhere you have it.
Want to try some of Kris’ fine dining? Visit The Grand Cafe, open every day 10am to 11pm Monday – Friday, and 9am to 11pm on weekends.