Chef Watch featuring Paul Gunning of Purslane Restaurant, Edinburgh

 

 

Chef Watch

Featuring

Paul Gunning, Chef Patron, Purslane Restaurant, Edinburgh

 

 

 

How long have you been a chef?

26 years

Why did you become a chef?

I was working in a factory after leaving school which I didn’t see as a career. After thinking about what I enjoyed doing and would be a suitable career I decided on enrolling at the local college and doing GSVQ level 2 in hospitality. Once in the kitchen and getting proper training I did a stage at Gleneagles for a day that my tutor sorted for me, with over 40 chefs and a 350 cover restaurant service. The kitchen was electric with shouts of ‘oui, chef’ every time the head chef read out a check and from that moment on I knew this is what I wanted to do.

Favourite ingredient

Throughout the year and different seasons there are too many to highlight but for everyday use it has to be garlic.

Favourite or signature dish

Confit of Petuna ocean trout by Tetsuya Wakuda.

Favourite kitchen tool or equipment (apart from sharp knives)

My Pacojet (love it for freshly churned ice cream and sorbets).

Food hero(es)

Gordon Ramsay and Clare Smyth.

Any food you can’t/won’t eat

Shark

Comfort food/guilty secret

Chinese beef curry with no onions and fried rice.

If I’m going out to eat, and I can’t get a table at your place, where should I go?

Ondine by Roy Brett (now at The Seaton Hotel, St Andrews – Ed).

Stupidest customer or kitchen experience

We once had a gentleman getting really annoyed that he couldn’t get a table for 4 on a Saturday night, he phoned at 6pm looking for a 7pm slot. Once we explained that we only have 16 seats and tend to be full a month in advance he said that was totally unacceptable and slammed the phone down!

 

 

Paul has been chef patron of Purslane Restaurant, 33A St Stephen Street, Edinburgh, since 2011. It recently scored a whopping 21.5 in Tom Eats! He is also co owner of Dùthchas, 187 Great Junction Street, Edinburgh