Stuart Thomson was recently appointed as head chef in Harvey Nichols Second Floor restaurant.
1.What inspired you go into the food industry?
Well strangely enough I always wanted to be an electrician until I got a Saturday job in a pub washing dishes one summer. I loved the atmosphere in the kitchen and the whole idea of turning the raw ingredients into something wonderful. So I quickly changed my mind and pursued that path instead. Iâve never looked back.
2. What is your favourite dish or food to cook time after time?
I truly enjoy making a Sunday Roast, whatever the meat. For me itâs not just about the preparation but I love the idea of getting friends and family together and cooking for them, and tucking in with them too â itâs a very social meal.
3. Who is your favourite chef/ favourite restaurant when you go out?
I was blown away by the standard of food by Marcus Wareing at The Berkley. I ate there recently and it was one of the best dining experiences Iâve ever had. Tom Kitchin at The Kitchin in Edinburgh is also a great chef, his approach to food is very different and his techniques are very skilful. Being an Edinburgh boy I love to visit there when I go back home.
4. Tell us a secret about being a chef
Never trust a thin chef!
5. What is your favourite cuisine and why?
British cuisine, done well always reminds you of home. I come from a large extended family and thereâs nothing better than tucking into some good heartwarming food together, fish pie, steak pie, Lancashire hot pot, sausage and mash are all favourites of mine and being a Scotsman I love haggis and tatties, obviously!