GARY MACLEAN'S SCOTTISH KITCHENTimeless traditional and contemporary recipes
Scotland’s larder has some of the world’s most sought-after food. Its phenomenal beef, fish and shellfish are unrivalled – from langoustines to black puddings, from hot smoked salmon to Shetland mussels.
Now, with his inimitable flair for flavour and expert hands-on approach, Gary Maclean – Scotland’s National Chef and MasterChef: The Professionals winner – gathers together the best of Scottish cookery from its historic beginnings to where we are today. With over 100 recipes, Scottish Kitchen will connect you to the landscapes, history and produce that make Scotland’s kitchens so distinctive, from treasured family recipes passed down through the ages to innovative new twists on beloved Scottish staples.
Born in Glasgow, multi-award-winning chef Gary Maclean has been at the heart of the Scottish hospitality industry for 35 years, working up and down the country to open and develop over 80 venues.
Gary was awarded the title of Scotland’s National Chef by the Scottish Government. In this voluntary role, Gary supports the Scottish Government in food health, education and the promotion of Scotland’s amazing produce around the world. Gary is an ambassador for Scottish food and food education, and fully believes that every child should be entitled to a quality food education. It is this passion for mentoring young people that led him to become the Executive Chef at City of Glasgow College.
His work in education has been widely recognised: he is a Fellow of the Master Chefs of Great Britain and the International Institute of Hospitality Management, and in 2019 Gary was inducted into the Scotland Colleges Hall of Fame. In 2021 he was also awarded the Mark Twain award by the St Andrews Society of New York for his work on Scottish–American relations.
In December 2016 he was crowned the champion of BBC’s MasterChef: The Professionals after taking on 47 other professional chefs in pursuit of gastronomic glory. Since then, Gary has travelled the world to promote Scottish food education and culture, including in the USA, Singapore, India, Indonesia, Malaysia, Colombia, Cuba and Canada.
Gary is the author of Kitchen Essentials: The Joy of Home Cooking. He owns a sustainable Scottish seafood restaurant called Creel Caught in the heart of Edinburgh.
‘On every page of this book, I was transported back to Scotland’ – From the foreword by SAM HEUGHAN
‘Gary is a very talented chef, and this book is testament to his skillset and knowledge.’ – MARCUS WAREING on Kitchen Essentials: the Joy of Home Cooking
~ Related Books ~
Leave a Reply