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Edinburgh Restaurant Festival series: Q&A with Viktor Huszti, Head Chef, Element

Find out about the chefs and outlets involved in the Edinburgh Restaurant Festival, before it launches next month

Published: January 30, 2018
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With the Edinburgh Restaurant Festival just weeks away, we chat to some of the chefs involved, starting with Viktor Huszti, Head Chef at Element.

How did you get into cooking?

I started as a kitchen porter and I really loved the atmosphere in the kitchen. I worked my way up from there.


What is your favourite dish on the menu?

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.


Any tips for amateur cooks?

Practise as much as you can and try to be creative. And always try to learn from your mistakes!


What’s always in your fridge at home?

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.


Do you have a favourite cookbook?

Edinburgh Restaurant Festival


I have hundreds, but what really inspired me at the beginning was Mark Hix’s British Seasonal Food - I love that book.

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What is your idea of food heaven?

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.




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