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Top chef shares cookery secrets

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By Christie Breen
Top chef shares cookery secrets

MASTER CHEF: The Professionals winner Gary McLean showed off his skills in Moffat last Thursday.

Scotland’s National Chef delivered a culinary masterclass at the Black Bull Inn to encourage young people to consider hospitality as a career.

Gary ‘cooked up a storm’ with his menu of freshly cooked Cullen Sink, ‘Red Stag’ – venison cooked in a water bath then pan fried in butter and duck fat with caramelised cauliflower, crispy potato and tender carrots with plum chutney in place of blackberries and then macaroons to finish.

Moffat chef Robbie Jack also attended the event and was lucky enough to assist Gary during his demonstration, receiving first-hand advice and tips from this highly regarded, notable chef who has climbed to the very top of his profession.

Black Bull Inn owner Jane Seaton throughly enjoyed Gary’s visit to Moffat’s oldest inn and she said via social media: “Those of us lucky enough to be in the room while he worked, were treated to the most amazing smell sensation. As he chopped, sautéed, boiled and blended, the audience was transfixed and tastebuds tantalised as he told stories of his TV win and talked us through the ingredients and method.

“It was a great evening and an honour to be chosen as hosts. And at the end of the day, there was no doubt in anyone’s minds, we had all witnessed a Master Chef at work.”


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