Gordon Muir

Gordon Muir

Occupation: Head Chef for Scotland

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

Tom Kitchin
Everything he does seems simple and earthy using the best local produce available.
Tom Kerridge
Got to admire a man that happily runs a pub and with the accolades he has.

What do you like to cook and why?

I love to cook anything that is in season as this is when it is at its best. Nothing beats a good in season piece of deer or pigeon with quality well cooked vegetables and nice jus

When did you decide to become a chef?

I started off in the kitchen at the age of 13 washing dishes to help a family member out for a shift one weekend. Decided after a few years doing that It was time to become a chef so finished school got a full time job in a kitchen and attended college at the same time.

What do you remember about School dinners?

Lumpy custard, cold macaroni & grey tasteless soups

What was your favourite school dinner?

Caramel Shortcake and custard (Minus the lumps)

What would be your perfect meal?

Simple dinner really a Good plate of Mince & Tatties

What kitchen tool could you NOT live without?

Staff members.

Kitchens alas are not a 1 man show and you’re only as good as your weakest chef

 In your restaurant who would be your ideal diner?

Everyone that comes to eat within my food operation is an ideal diner. I hope they always leave happy and if they don’t they know where my kitchen door is to let me know.

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

Probably very bored

I don’t know this is all I’ve ever done and all I really enjoy

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

I have 3 young kids so we go to family style places that offer us good value however if the kids are away for the evening somewhere local like Dakota or Smiths is always a good shout

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

Salt, Butter, Fresh Coriander, Garlic & Cheese