Chef of the Week: Bremner MacDonald, Head Chef at The Royal Scots Club in Edinburgh
How long have you worked at your current restaurant?
Twelve and a half years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my grandmother who was a cook at a small hotel in our Village, Brora, in the Scottish Highlands. I left the highlands in 1971 at the age of 15, to starting Army apprentice college, Army Catering Corps in St. Omer, Aldershot. I spent 3 years studying, passing out as junior sergeant and top student. Working in field kitchens in Belize and consulates in Central America. Coming out of the army I began my civilian career with Swallow Hotels, one of the largest hotel groups in the UK. I was part of the team bringing Edinburgh it’s second carvery and first leisure centre in the late 70s. Through the years moving onto head chef positions in Crammond Brig, The Capital Hotel and Murrayfield Stadium.
What do you enjoy most about being a chef?
The challenge, the passion and the ability to overcome the pinch points whether that be in our restaurant here or at home, cooking for the family. The latter sometimes being the real challenge.
Name three ingredients you couldn’t cook without.
Butter, cream, fresh herbs and spices.
Which piece of kitchen equipment couldn’t you live without?
Maryse spatula and our ever-disappearing Parisienne spoon.
What food trends are you spotting at the moment?
Classic & traditional cuisine is slowly creeping back onto a lot of restaurant menus. Great to go back to the classic dishes I produced in the 70s and 80s, for me the moustache hasn’t made a comeback though!
What do you think is a common mistake that lets chefs down?
Lack of passion and attention to detail. That last flare you add to the dish sometimes lacks. The importance of knowing the science of food.
What is your favourite time of year for food, and why?
Autumn/winter. Coming from The Highlands it was the best time to eat.
Which of your dishes are you most proud of?
Pates and terrines, currently my chicken and baby leek terrine with balsamic onion confit.
How do you come up with new dishes?
Imagination and creativity. Living in Edinburgh it’s hard not to be around wonderful restaurants and dishes. Constantly thinking, talking and making new dishes using fresh produce.
Who was your greatest influence?
Auguste Escoffier, he was influential in bringing the brigade structure to the kitchen ensuring a stability and team mentality that still carries through to this day.
Tell us three chefs you admire.
Auguste Escoffier, Danny Boyle, and Craig Steedman.
What is your favourite cookbook?
Le Guide Culinaire by Auguste Escoffier.
What’s been your favourite new restaurant opening of the last year?
Not opened this last year however Achray House, Restaurant with Rooms, great concept, great food, great people.
