Serving up a fish dish and a traditional dessert, the New York based chef has been inspired by Sam Heughan and Graham McTavish's programme.

The executive chef from Chinese Tuxedo and The Tyger in New York has created a cookery video titled Scotland in a dish, and it’s inspired the show Men in Kilts.

Chef Paul Donnelly, who studied at Glasgow Metropolitan College and had jobs Cameron’s Restaurant and Gordon Ramsay’s Amaryllis at One Devonshire Gardens, went on to Australian before moving to New York to open Chinese Tuxedo.

In the video, Paul talks about the interest that has been generated in Scotland by shows such as Outlander and Men in Kilts and talks viewers through his ‘Scotland in a dish’ – Loch Etive Rainbow Trout with Colcannon, smoked bacon and a mustard dressing.

He said: “I’m here to take you on a culinary road trip of my Scotland and to dispel some truths and myths about Scotsmen along the way.”

Donnolly discusses some of his favourite places to visit in Scotland, which include the Highlands, Otter ferry for oysters, langoustines or just traditional fish and chips.

With tips on how to peel potatoes and peppered with clips of Men in Kilts, Paul said his dish would be one he’d have cooked for the boys (Sam and Graham) served with a dram of whisky, if he had been able to go to Scotland.

Dessert is Paul’s interpretation of a traditional sweet treat, cranachan.

Men in Kilts premiered in the US on Valentine’s day, and to celebrate stars Sam Heughan and Graham McTavish joined chef Tony Singh for a cook along.

Men in Kilts: A Roadtrip with Sam and Graham is a docuseries that sees the Outlander stars and friends take a trip across Scotland.

The aim of the show is to educate viewers – and themselves – about the rich history of their homeland, visiting battle sites and other iconic landmarks across the country.

Lat year Sam Heughan chatted all things whisky with us on our podcast, Scran, including why he chose a blend over a single malt, how filming Outlander made him fall in love with Scotland again and how The Sassenach was almost made in America.

Watch Paul Donnelly’s Scotland in a Dish here.

Scran season 2: Talking whisky with Outlander star Sam Heughan


About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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