With the Edinburgh Restaurant Festival happening now, we chat to some of the chefs involved.
This week it is the turn of Karen Szymik, Senior Sous Chef, The Fourth Floor Harvey at Harvey Nichols.
I grew up in a small tourist village in the Highlands and started working in hospitality by default.
After working at my friend’s parents’ restaurant, I fell in love with cooking and knew I’d found my passion, so packed my bags for Edinburgh to go to college.
The new Bream dish on the winter dining menu, very simple but very tasty.
Always heat the pan longer than you think necessary, and use plenty of salt and butter - don’t be afraid!
I don’t keep a lot in my fridge, but plenty of vegetables and fruit for juicing.
Any of the Ottolenghi books, they’re full of great ideas and exciting ingredients - the salads are amazing!
Lots of shellfish cooked in garlic butter with salad and mayonnaise – simple, but delicious.