Flash-grilled: Kevin Dalgleish
What was your first industry job?
I started working part-time in a bistro called Le Rendezvous in my hometown of Hawick when I was 15.
If you weren’t in kitchens, what would you do?
Photography is something I’ve always been interested in. I enjoy the outdoors so probably focusing on landscapes or even interiors.
What industry figure do you most admire, and why?
Phil Howard is always top of my list. He’s always been a step ahead in the industry and even after being in it for so long, he still manages to come up with fresh ideas. He’s managed to establish his own style of cooking that’s so identifiable to him. Angela Hartnett is also another person that’s consistently ahead of the game and such a positive person. She’s made her mark in the industry that goes beyond the kitchen, which is really admirable.
What's your pet hate in the kitchen?
I can’t stand clutter and things being all over the place. I need to work in an organised, clean and logical space.
What’s the oddest thing a customer has said to you?
Luckily, nothing too strange! There was a time when I was working in The Savoy and I got to know an American chap who was staying in the hotel for a few weeks. He asked me to make him a fillet steak burger which was off menu at the time. We had everything we needed apart from a bun, so I sent a commis chef to KFC for a single bun for him and he later told me it was the best burger he’d ever tried so that was quite funny at the time.
Sum up your cooking style in a single sentence
Driven by seasonality to showcase the best in the region from land to sea with a touch of classic French flavour.
What’s the worst review you’ve ever had?
A couple in their 70s dined in a restaurant I was working in and left a one-star review because it was too loud on a Saturday night for them and complained about lack of access. In the same review, they said it was a great atmosphere, the staff were attentive and helpful, and the meal was great. I always thought that was a strange one.
What advice would you give someone starting out in the industry?
Get into a restaurant that cooks from scratch and uses local produce. Never take shortcuts.
Which single item of kitchen equipment could you not live without?
My Rationale oven.
What would you choose to eat for your last meal?
I really like the crab lasagne on my menu at the moment. It feels like the perfect comfort food.
MasterChef or Great British Menu?
It has to be Great British Menu!
Who would your dream dinner party guests be?
Sir Billy Connolly, Elvis, Sir Alex Ferguson and Lady GaGa.
What’s your earliest food memory?
We had a blackcurrant bush at the bottom of the garden when I was growing up and my mum would always be making jam. I can still smell the sweetness of the blackcurrants.
Twitter or Instagram?
Instagram. It’s a great space for inspiration and to see what everyone else is up to.
Where do you go when you want to let your hair down?
I like playing football with my son or heading to watch a game at Pittodrie (Aberdeen FC's home) together. He’s old enough now that sometimes we’ll train together but he’s already better than me…
