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Chef Fraser Allan's Perfect Sunday

We asked Fraser Allan, executive chef at The Pompadour by Galvin and Galvin Brasserie de Luxe, situated in the Waldorf Astoria Edinburgh - The Caledonian, to tell us what his perfect Sunday would involve

Published: July 7, 2015
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On my perfect Sunday I would wake up with my wife and daughter at Gleneagles resort and we would head to the Strathearn and enjoy a wonderful Scottish breakfast. I spent time at the resort last summer working for high-end catering and events company, Wilde Thyme. We ran a pop-up restaurant overlooking the 18th green at the Ryder cup. It was a fantastic experience and it was during this time I was able to fully appreciate the wonderful facilities and surroundings of the Gleneagles resort. I’d be torn between a traditional full breakfast, Loch Fine kippers or simply enjoying an Aberdeen buttery (with extra butter!) washed down with one of the fantastic fresh fruit juices on offer.

The Strathearn. Picture: Gleneagles

The Strathearn. Picture: Gleneagles

After breakfast we would jump in the car and enjoy a scenic drive over to Anstruther in the east neuk of Fife, where on a rare sunny summer’s day there is only one choice for lunch. That would be the best fish and chips in the country at the world famous Anstruther Fish Bar. I don’t think I’m giving much away when I say that the secret to their success is simple - wonderful fresh fish. I can think of nothing better than sitting by the harbour bay with my family, looking out to sea whilst eating fish and chips. Dessert will of course be an ice cream. My daughter Emma will probably get hers all over her face and clothes, before being picked up by the grandparents so my wife and I can enjoy a peaceful dinner.

Fish and chips by the dock. Picture: Anstruther Fish Bar

Fish and chips by the dock. Picture: Anstruther Fish Bar

As this is a fantasy day, I’m going to pretend that the nearby Peat Inn is open on Sunday (it’s actually closed on Sundays and Mondays). So I’ll take my wife Keighley for dinner and we’ll have the tasting menu with wine pairing. I spent the first three years of my career at The Peat Inn: firstly under the watchful eye of the legendary David Wilson, then when Geoffrey and Katherine Smeddle took over my progression continued. Geoff has been a huge influence on my career and I’m very grateful for my time spent there. I have nothing but fond memories and it remains my favourite restaurant for a number of reasons. We would retire to one of their sumptuous suites and most likely collapse from all the food we have consumed on this perfect Sunday!

The Peat Inn, By St Andrew’s. Picture: The Peat Inn

The Peat Inn, By St Andrew’s. Picture: The Peat Inn

Fraser Allan is the executive chef at The Pompadour by Galvin and Galvin Brasserie de Luxe, situated in the Waldorf Astoria Edinburgh - The Caledonian. In 2013, he led the team at the Brasserie to gain a Michelin Bib Gourmand, the only new award in Scotland from Michelin that year.

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