Featuring Martin Orr
of Dine Murrayfield, Edinburgh
How long have you been a chef?
I’ve been a chef for 30 years this year.
Why did you become a chef?
My parents had a small B & B in the village I grew up in. I would help my Mum cook and serve breakfasts.
I then worked part time in the local hotel. I loved the camaraderie in the kitchen and have been hooked ever since.
Where did you train?
I went to Telford College when I left school then spent a few years at Greencraig, a small hotel just outside Aberlady in East Lothian.
Favourite or signature dish
Dark chocolate Torte, raspberry sorbet.
Favourite kitchen tool or equipment (apart from sharp knives)
Marco Pierre White
Any food you can’t/won’t eat
Comfort food/guilty secret
If I’m going out to eat, and I can’t get a table at your place, where should I go?
Hold off and wait for a table!!!
Stupidest customer or kitchen experience
No comment. What happens in the kitchen, stays in the kitchen…..
Dine Murrayfield is an all day bistro, part of the Dine group owned by Stuart Muir and Paul Brennan, good friends to this column. Click on the links to read reviews of Dine Murrayfield and their latest restaurant, The Tollhouse