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Caption: IN THE KITCHEN With chef Dan Mellor
Caption: Dan Mellor has taken over as head chef at Surf & Turf restaurant at Macdonald Holyrood Hotel, Edinburgh. He’s stepping into the shoes of executive chef Glenn Roach, who is heading back to Rusacks in St Andrews (also part of the same company) having successfully created and rolled out the Surf & Turf menu concept in the capital.#chef #food #foodanddrink #restaurant #Edinburgh #hotel #Macdonaldhotel
#Scotland #scottish
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Caption: Head chef Dan Mellor
Caption: An experienced chef, who has been based in Scotland for 17 years, mainly in Edinburgh, Dan is now looking forward to putting his own stamp on the kitchen here at Holyrood having joined the team in August 2019.
Mellor sees this as his opportunity to showcase Scotland’s natural larder, he said “we have the best natural produce that there is, if you handpick the best, direct from the supplier you don’t need to overcomplicate anything.”
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Caption: He is enthusiastic and passionate about his work, enjoys producing the best quality dishes possible and loves every minute of the intense pressure that working in a hotel restaurant brings.
It is a tough gig as you have to be able to master everything from breakfast, lunch, functions and conferences as well as dinner service, grinning he said: “I relish a challenge.”
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Caption: Under the grill: Quick Q & A with Dan
Describe your cooking style? and why are you passionate about it? Traditional, French-inspired fusion etc.
“I would describe my style of cooking as very natural and British inspired. I am from a farming family so that has influenced my cooking a lot.”
What was your first job in the industry? Plus where were you before?
“My first job was in a hotel in Suffolk. It was a 20-bedroom hotel with wedding facilities which seated up to 120 guests.
“Before becoming Head Chef at Surf & Turf, Holyrood, I worked at the Raeburn Hotel in Stockbridge. I was the head chef there for two years.”
Favourite spice? And what dish/recipe would you suggest using it in?
My favourite spice is star anise as it compliments both fish or lamb. If you drop a star anise into smoked haddock soup, it will improve the whole dish.
Are you sweet or sour? So is it all peace and harmony in your kitchen or do the pots and pans fly? What little things annoy you?
“I enjoy creating a happy environment to work in and I do not shout. I like to take each challenge as it comes. One little thing that annoys me at the pass is people picking chips or vegetables off the pass to eat.”
What is the flavour of the moment in your kitchen right now?
“The best flavour/smell at the moment in the kitchen has got to be cinnamon and ginger. It truly gets you in the Christmas spirit.”
Tea or Coffee? Is it Darjeeling darling or bitter Colombian? What’s your brew and how you like to drink it? Camomile, Milky brew or builders elaborate, please?
“I enjoy both tea and coffee but I would say I consume a lot more coffee than I do tea. However, I do enjoy a strong Assam black tea.”
Everyone has one at least one guilty food pleasure, so what do you love but are too embarrassed to admit?
“Putting salt and vinegar crisps in a sandwich.”
Who is your favourite chef? Plus everyone has a food hero/ local supplier, who is yours and why?
“My favourite chef has to be Rick Stein.
“One of our local suppliers is Scot beef who are our main beef supplier. Scot Beef source high-quality beef and they also support local farmers and businesses.”
Fantasy dinner party guests? and what would you cook for them?
“I would like to invite my old sous chef from my second job as we could reminisce on how things have changed and I would like to get his opinion on things. I would cook him venison with a rich bramble jus and simple vegetables.”
I don’t like…or I’d rather not eat……
“Bananas.”
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Caption: MENU Cured salmon with Inverlochy goat’s cheese pannacotta and
fennel pickle.
Pan-fried wild halibut wih scallop and shin of beef potato croquette.
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Caption: Teamwork
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Caption: @MacdonaldHotels Macdonald Hotel, Holyrood, Edinburgh Scotland
Surf & Turf restaurant
(0344 879 9028)
Caption: Read full article here
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