Man Behind the Chef: Stuart Ralston
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at ScotHot 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites – next up is Stuart Ralston,
Stuart Ralston has worked in some of the world’s top culinary locations. He spent six years working in New York before working as head chef of L’Acajou at the highly luxurious Sandy Lane
Whilst on his culinary ventures, Stuart blogged
In April 2014, Stuart and his wife Krystal returned to Edinburgh to open
What item of food do you hate cooking?
I hate cooking turnips. It’s a childhood hatred.
What food, if any, are you allergic to?
I am allergic to crab, it’s not something I avoid though as I love it so it’s kind
of a risk/reward.
What’s your favourite ingredient to work with?
Celeriac, it’s a regular feature at
>>> Read more in The Behind The Chef series here
What’s your guilty pleasure food?
Five guy’s burger, only because there’s no Shake
What three ingredients would you take with you to a desert island and why?
Lemons, soy sauce and gin, as they all go with the abundance of seafood I would have around my desert island.
If you weren’t a chef what would you be?
I would have got into some sort of art, design or drawing world. I still might!
What radio station do you listen to in the kitchen?
What
Harvey’s with MPW
Traditional cooking methods or modern techniques?
Loaded question, if it was one or the other, traditional, it all stems from tradition.
Why did you choose to get involved with TSC Live?
Because Mark Morris gave me a cup...finally!
>>> ScotHot takes place on March 15-16, 2017 and you can register now here
>>> Read more about The Staff Canteen Live here
>>> Read more from The Staff Canteen Live 2017 at ScotHot here
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Man Behind the Chef: Stuart Ralston
