Summer seasons in Scotland

When I first started out as a chef I had to do a work placement which ended up being at an exclusive private members club up in the north of Scotland. When I first arrived aged 19 on my own and having travelled through the night from Manchester airport it was all very nerve wracking, but I couldn’t have chosen a better place to go. During my time there I worked in all sections of the kitchen, but a large part of my time was spent working the Barbecue shift at the golf house and this was my favourite. Mainly because during the day my time was spent outside in a hut prepping for that night’s service enjoying the beautiful scenery overlooking the water. In weather like we have today it was brilliant but during the rainier days not so much! We used to prepare lots of types of food which included rump and sirloin steak, both cut to order, homemade koftas, fresh prawns marinated in garlic and chilli oil, lobster tails, chicken fillets marinated in various herbs, baked potatoes, mushrooms in garlic butter and corn. This all varied depending on what was available. We also cooked fresh fish on the barbecue including my first taste of fresh mackerel which was caught and served within 4 hours, it was delicious. We would sometimes have squid cooked in garlic and chilli also. This was all marinated and prepared ahead of service and then cooked to order. The guests would pick what they wanted from our array and then we would cook it for them. They also had a fresh buffet of salads of all types including giant couscous, roasted pepper and feta, new potatoes coated in a dressing as well as Caesar and various others. Growing up in Spain I have always had a love for barbecue food as it was very much a staple however working there also gave me different ideas and ways of doing things on the barbecue rather than just the ordinary. A very fond memory of working a season in rural Scotland and would love to hear yours…


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