Fine dining is defined in the English dictionary as “a style of eating that usually takes place in expensive restaurants, where especially good food is served to people, often in a formal way.” Cambridge Dictionary, 2016.
What do you perceive fine-dining to be?
Is it literally what it states it to be? Dining with fine food. But I suppose what each person defines as fine food is subjective and in each person’s own opinion.
Throughout the years dining in the UK has changed. The influence of Michelin and AA Rosette guides has really pushed fine-dining in this country. But some places aren’t in either of these guides and still produce excellent dishes with great service but is this not also fine dining? I do feel that it is a package and the concept of fine dining that we buy into. The quality of service, water and wine being poured and bread served to you. Canapes, amuse bouche although not always. The waiting staff being there when you need them, quality food served to your table at the right times and together. There are lots of little touches that should come with the fine-dining experience and usually the average person would only venture to these places on special occasions therefore there is that association with special occasions such as birthdays, anniversaries, promotions, etc. and fine-dining. So what I’m trying to say is that sometimes the food may not even be that good but because there is that association with the special occasion.
In 1967 the Roux brothers first opened La Gavroche which is still open today. They are often described as the "godfathers of modern restaurant cuisine in the UK.” Since 1967 prominent chefs in the UK have included Pierre Koffman, Marco Pierre White, Gordon Ramsay, Sat Bains, Andrew Fairlie amongst many others. They are surrounded by lots of other similar dining experiences in London, and the UK. As well as some more quirky and unusual such as Heston Blumenthal’s The Fat Duck.
However this is not something for everyone. For me personally it is all about the food. The service must also be good but mainly the food should be of high quality. Regardless of whether it is a fine-dining restaurant or a pub, café or outside catering van.
Jessica
Relief remain busy with around 60 chefs out working so far.
We are still keen to meet relief chefs at our office in Moffat please PM me or email for our availability (jojo@chefsinscotland.co.uk)
Out and about in Scotland………………………..
Phil Smith and Philippe Bertin are at Tufted Duck in Fraserburgh, Paddy Farren and Craig Brown are at The Kenmore Hotel, Jason Paxton at Apex Hotel Dundee, Shaun Murray is back at The Creggans Inn, Mark Murray working at Balmoral Castle, Alan MacPherson is at Loch Insh Watersports, Kevin MacAngus and Alfie Cranwell are both up in Shetland at The Lerwick Hotel, Sam Bernard at The Torridon Hotel, Jamie Atkinson at Ballachulish Hotel, John Dale and Ionel rizea at The Norther Hotel, Derrick Bartley at The Kames Hotel, Stuart MacColl at Cuilfail Hotel, Glyn Musker at Dryfesdale Hotel, Seb Schoeder at The Kastille along with Jonny Lewis, Nnew relief chef Kirsty Hamilton is at The Drovers Inn in Memus, with lots more chefs just starting their new assignments.
There are a few chefs who are still out working from last year also.
Thanks everyone for all your hard work and support.
By Johanna Watson
Relief has kicked off for the season with a lot of well-known chefs who we have met as well as new chefs out working all over Scotland.
Easter weekend.
We are open 9am to 1pm Friday, closed Saturday and Sunday and opened again on Monday 9am to 1pm.
We are still keen to meet relief chefs at our office in Moffat and if you are a relief chef for CIS and we have not met you yet we will be interviewing from next week, we are available Wednesday, Thursday or Friday. Please get in touch if you want to make an appointment.
Out working we have Mark Murray at Balmoral Castle, Ally Elder at Isle of Glencoe Hotel, Craig Brown and Paddy Farren at Kenmore Hotel, Ryan Williamson at Ben Nevis Hotel, Ross Morrison at Auchrannie, Douglas Gillies at Eglington Arms, Chris Roberti at Kings Seat, Vytis Baltrunas at Creggans Inn, Kevin McAngus and Alfie Cranwell at the Lerwick Hotel, Sam Bernard and Pawel Halicki at The Torridon, Jamie Atkinson at Ballachulish Hotel, John Dale and Ionel Rizea at The Northern Hotel, Derrick Bartley at The Kames Hotel, Ally Bell at Sumburgh Hotel, Stuart Agnew at Auchrannie, Ryan Marshall at The Bridge Hotel, Stuart MacColl at Cuilfail Hotel, Glyn Musker at Dryfesdale Hotel, Jack Dabrowski and Andrew Stott at Oban Bay Hotel Seb Schoeder at The Kastille, Kirsty Hamilton and Tim Morris at Drovers Inn in Memus, Michael Stanilands at Balcary Bay Hotel, Stephen Kessell at Station Hotel Speyside, Liam Stone at Dovenby Hotel, Lee Purves at The Townhouse Hotel Melrose with a lot more chefs just starting jobs.
I would like to thank all of you for your hard work and support.
I hope you all have a great Easter weekend.
Monday 21st March 9am - 6.30pm
Tuesday 22nd March 9am - 6.30pm
Wednesday 23rd March 9am - 6.30pm
Thursday 24th March 9am - 5pm
Good Friday 25th March 9am - 1pm
Saturday 26th March - Closed
Easter Sunday 27th March - Closed
Easter Monday 28th March - 9am - 1pm
Back as usual Tuesday 29th March for the rest of the year until Christmas 2016
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