With the Edinburgh Restaurant Festival just weeks away, we chat to some of the chefs involved, starting with Viktor Huszti, Head Chef at Element.
I started as a kitchen porter and I really loved the atmosphere in the kitchen. I worked my way up from there.
I really like the confit chicken leg with pickled cabbage, mash and caramelised apple jus, it’s lovely wintry food - perfect comfort food at this time of year.
Practise as much as you can and try to be creative. And always try to learn from your mistakes!
Milk for my kid! If I’m cooking a family meal, it would be a nice roast chicken, so I’ve usually got chicken in the fridge.
I have hundreds, but what really inspired me at the beginning was Mark Hix’s British Seasonal Food - I love that book.
I love fresh, homemade bread… the smell, the taste… so simple, but so good.
I also love cassoulet - we have a new recipe, which we have just added to the menu.
For more information on Element and to book, please visit their website.