Flavour Profile Q&A: Sebastian Wereski, head chef at Glasgow restaurant and deli, Eusebi

The chef tells us about his favourite ingredients and first food memory

Published 22nd Sep 2021
Updated 21 st Sep 2023

What’s your favourite ingredient?

Olive oil. Without it, I’m lost. It’s liquid gold and tremendous when drizzled over some ice cream.

Do you have a guilty food pleasure?

I’ve got to say ice cream. There’s always a pack or tub of ice cream in my shopping basket. At Eusebi’s, we have traditional Italian gelato by Capocci and tasting it has become part of my daily ritual!

Tell us about your first food memory?

That’s a simple one. My papa in Poland had an allotment and I remember eating freshly picked cherries off his tree from a very young age. To this day, cherries are still my favourite fruit.

What’s your favourite Scottish restaurant, deli or cafe?

Inver in Cairndow, as the produce is so fantastic and well sourced. I always want to eat everything on the whole menu when I visit. Pam and Rob are absolutely smashing it and the continuous recognition they receive is a true testament to their passion for the business and dedication to making customers happy through their hospitality.

What would be your last supper?

I’d have scallops cooked super simply. They’d be roasted in lots of butter and served with sourdough bread to mop up the sweet and buttery goodness.

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Starter or pudding?

I have a super sweet tooth, so it’s got to be pudding.

Do you have any food hates?

Calf and lamb’s liver are always a no-go for me. The flavour is something I just can’t find palatable.

What starters, main and dessert would be served at your dream dinner party and who would you invite?

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There are so many ways to answer this one – I could mention sporting heroes to food heroes and good pals, but I’m going to say my family. Life is so busy, so to be able to have time together breaking bread and sharing stories over the dinner table with cherished company is what my heart really wants.

As I have Polish roots and am a lover of all types of food I’d start off with antipasti of meat, grilled vegetables and marinated seafood. Then we’d have a mixed main course of a whole roasted pig, as well as pierogi, sauerkraut, tomato salad, leafy salad, and roasted Jersey potatoes in their skins with garlic and rosemary. I would end the meal with a creme brûlée and a portion of my girlfriend’s mum Amalia’s baked vanilla cheesecake.

What's your favourite geographical foodie destination?

It’s got to be Italy. I’ve been there a good few times and whether I’m eating in a trattoria or grabbing a piadina while I’m on the move, the care and attention that’s put into everything makes their cuisine stand out. From antipasti to pasta to ice cream, everything the Italians do, for me, is completely unrivalled.

Located in Glasgow’s west end, Eusebi has become a much-loved institution for its contemporary menu inspired by the Eusebi family heritage. 

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152 Park Road, Glasgow, www.eusebideli.com

Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.
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