Posts for November 2013

Crannog Head Chef: Stewart MacLachlan

Thursday 7th Nov 2013

Crannog Head Chef StewartHead chef Stewart has been leading the Crannog kitchen team for almost 6 years now, after gaining great experience chefing abroad.

Having spent time ‘down under’ where he worked in both Melbourne and Sydney,  he returned to his birthplace in Ireland for a time, working in various venues in and around Dublin.

We are glad to say that in 2008 Stewart returned to his beloved Fort William, where he now lives with his wife and young son.

Chanterelles“I love to source and forage for ingredients close to home. I have a few places I have discovered where I can guarantee to pick a feast! Chanterelle mushrooms, strawberries, blueberries, raspberries and blackberries can all be found right here in Lochaber.”

Fortunately, Stewart also likes a spot of fishing! Stewart used to have a small boat which he loved fishing from, but these days he’s more likely to be seen catching a few mackerel from the basin at Corpach.

Demonstrating the Capabilities of a Professional Chef

Crannog Head Chef Stewart in Lochaber High SchoolIn order to help school children discover an enjoyment for cooking and to demonstrate how easy cooking can be, Stewart was invited to take part in the “Seafood in Schools” event at Lochaber High School. Throughout his demonstration, his rapport with the children and his flair in the kitchen made a great combination; young talent from the school were definitely enticed into the world of cooking!

Stewart is passionate about minimising waste, so when asked which part of cooking he enjoys the most he was not the least bit hesitant:

“I love to use the entire fish; I don’t like anything to go to waste. One fish can be used to create so many different dishes. Take a monkfish; I can firstly use some of the innards and bones to create a stock; next I can use the flesh to make a main dish such as Pan-Fried Monkfish and Salmon; then part of the monkfish can be combined with other ingredients along with the flavoursome stock to make a bouillabaisse. The fish stock is used to flavour various sauces including accompaniments such as the creamed leeks served with the Pan-fried Monkfish and Salmon.”

Crannog Head Chefs Pan-Fried Monkfish & Salmon and served with creamed leeks, spinach and clapshot

Pan-Fried Monkfish & Salmon served with creamed leeks, spinach and clapshot

 

 

 

Crannog Bouillabaisse - poached seafood in a tomato-based broth with rouille

Crannog Bouillabaisse – poached seafood in a tomato-based broth with rouille

 

 

 

“My favourite desserts are always citrusy and fresh. For example, I really love the Lemon Sponge on the Autumn menu just now. It incorporates a traditional dish of Lemon Sponge and then we add a twist by serving it with lemon curd and basil ice cream.”

Lemon Sponge – steamed sponge with lemon curd and served with basil ice cream

Lemon Sponge – steamed sponge with lemon curd and served with basil ice cream

 

 

 

Lemon Tart with orange mousse and candied fennel

Lemon Tart with orange mousse and candied fennel

 

 

 

Typical of a chef, Stewart thrives under the pressure of a busy day in the kitchen:

“During the day the most pressure is getting ready for service. Preparation between 8am and 5pm is the busiest time. Mornings start with filleting and stock making; preparing mousse and pastries. Soups are prepared next before moving on to sauces and the main dishes. This ensures all our food is as fresh as possible for both lunch and dinner service”.

Stewart’s favourite restaurant is The Kitchin in Leith, Edinburgh. This restaurant, led by the inspirational Tom Kitchin himself, saw it gaining a Michelin star within a year of opening.

If you have any questions for Stewart or would like to know more about the ingredients he chooses to use, please leave a comment below

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