Ahead of the launch of their new spring menu, we spoke to the Head Chef at Bread Street Brasserie and found out what makes this Edinburgh restaurant the perfect place to enjoy a meal.
How long have you been at the Bread Street Brasserie and what experience did you bring to the table?
I joined Bread Street Brasserie in November 2014, bringing experience from various Edinburgh kitchens such as The Cafe Royal Oyster Bar, Iggs and Barioja Spanish Restaurants, and Orocco Pier.
Have you always had an interest in cooking?
I’ve had a keen interest in cooking from a very young age. Baking scones and making homemade chocolate spread with my nana are fond childhood memories.
What’s the best thing about being a chef?
Being able to take advantage of our great local produce, and do what I love every day.
How would you describe the menu at the Bread Street Brasserie?
Seasonal, fresh and local.
What is your favourite dish on the menu and why?
Although I take great pride in all our dishes, my favourite dish is the pan-seared salmon with potato rosti and creamed leeks. It is a perfectly balanced dish created using local produce. I’m also looking forward to the launch of our new spring menu at Bread Street Brasserie.
What makes the Bread Street Brasserie the perfect place to enjoy a meal?
It’s the tasty and freshly cooked food, the value for money, and the welcoming, friendly and knowledgeable service. When possible I love to come out from the kitchen and chat with our guests.