Featuring Brian Grigor
Chef/Owner, eòrna restaurant, Edinburgh
How long have you been a chef?
Just over 25 years now.
Why did you become a chef?
I started washing the dishes at the local hotel while I was going through the process of starting an apprenticeship in joinery. One of the chefs left and then the head chef asked me if I wanted to become a chef. I never looked back from there.
Roe deer, especially the liver. My dad was a gamekeeper, so game has always been a favourite.
Favourite or signature dish
Belhaven smoked salmon with lemon purée and Exmoor smoked caviar is the first course on our menu and a dish that has evolved over time.
Favourite kitchen tool or equipment (apart from sharp knives)
It’s got to be the Thermomix. As I work in the kitchen alone this machine does a lot of work for me.
Albert Roux has always been someone to look up to long before I got the chance to work for him. A career highlight was having dinner with him at Le Gavroche.
Any food you can’t/won’t eat.
I'm pretty happy eating anything although sea urchin is something I can’t take to.
Comfort food/guilty secret
I love a good burger!
If I’m going out to eat, and I can’t get a table at your place, where should I go?
For a special occasion it would have to be Aizle or Restaurant Martin Wishart; for casual it would be The Shore in Leith.
Stupidest customer or kitchen experience
Comments like “sometimes I'm vegan, sometimes pescatarian, sometimes vegetarian!”
I first met Brian when he held a Michelin star at Number One in The Balmoral Hotel, Edinburgh. He very kindly gave me a tour of his kitchen. I ended up prepping veg, making bread and pasta and tempering chocolate. I'm still waiting for the pay cheque, but as it did inspire the first article ever written for Tom's Food! I've forgiven him.
He left to work for the legendary Albert Roux. Earlier this year, along with sommelier Glen Montgomery he founded eòrna in Edinburgh's Stockbridge. It is a 12 cover chef's table offering the very best of Scottish produce in a set menu. It is attracting rave reviews. Word on the street is that the Michelin man isn't far away.
eòrna, 68 Hamilton Place, Edinburgh EH3 5AZ
0131 531 4680 www.eornarestaurant.com
In a double award, Matin Khan, executive chef of Itihaas in Dalkeith and The Radhuni in Loanhead, both in Midlothian, just outside Edinburgh received the award of UK's Best Curry Chef at the Curry Life Awards in London.
At the same event The Radhuni was awarded the title of the UK’s best curry restaurant.
Congratulations! We reviewed The Radhuni on the old website. It is fab.
On The Side will be back in a fortnight