Barry Gauld

Barry Gauld

Occupation: Chef Owner

Name 2 of your “food heroes” and tell us why they inspire you?

I am a huge fan of Rick Stein. He is incredibly enthusiastic and has a simple philosophy on cooking. Get the best you can and cook it simply! I also like Tom Atkins, simple flavours, very seasonal ingredients.


What do you like to cook and why?

I love cooking cheaper cuts of meat that take more effort and time to get the best flavour out of it.

When did you decide to become a chef?

I worked in hospitality for a number of years primarily front of house. Needed to expand my skills, so went through to the kitchen in about 2000/2001 to train to cook.


What do you remember about School dinners?

Custard


What was your favourite school dinner?

Mince & tatties


What would be your perfect meal?

A massive ribeye steak (rare) and chips


What kitchen tool could you NOT live without?

A paring knife


In your restaurant or premises who would be your ideal diner?

They are all ideal!! Or Nigella Lawson


If you weren't a chef what would you be?

Not a chef? What?- A Brewer


Where do you go when you want to eat at a restaurant?

. Dining out- don't really get much of a chance. However Yatai is a favourite at the moment.


What 5 ingredients would you choose to have on your desert Island?

Butter, truffle oil, wine, purple broccoli, and more butter

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