“Simplicity of preparation is the key to letting natural flavours and shine”, says Matt Worswick, head chef at the Latymer, Pennyhill Park Hotel in Bagshott, Surrey. When using world class high quality natural ingredients, leading chefs see themselves as the conduits, the “middleman”-a trend driving style and dishes on menus at the moment.
Matt features Isle of Gigha halibut and Orkney scallops, which he says he would never source from anywhere else. He simply poaches Scottish farmed halibut in brown butter and pan-fries his scallops.
Prior to the Latymer, Matt was at Glenapp Castle in Scotland when it gained a Michelin Star- here he learned to appreciate Scottish seafood and still continues to source it for his menu.
“Shellfish from Scotland is the best in the world,” he says. “Not only due to its flavour but also because stocks are responsibly managed: welfare is massive in Scotland. It is super fresh and it arrives here in the middle of Bagshott, Surrey, smelling of nothing but the sea. It’s just amazing. Why would I source from elsewhere?”
“I’m just the middleman between the fish and the plate,” he says. “You want to complement its natural flavour, not take it away.”
…watch out for the next recipe films with Matt using Scottish seafood over the next few months.
As he prepared to head out to the deepest waters of the North Sea to load his trawler called the Audacious with MSC-accredited haddock and cod, foremost on skipper David Gatt’s mind was the potential aftermath of Hurricane Irma and Maria. Although the strength of the gusts that devastated the Caribbean Islands earlier this month have died down, he and his cousin and co-skipper had to factor in the possibility that the wind could be stronger than usual at this time of year.
“It’s starting to get a wee bit rougher, but this trip out we’re expecting extra low pressure from the North Atlantic” said David. With an eight man crew, his job is to make the right call between their safety and netting as much fish as possible.
“The wind is the only thing that bothers us, but it doesn’t stop us going to sea. Shooting and hauling the nets in windy conditions does dictate what you’re going to catch. It’s a risk-reward situation,” explained David.
“It’s the job I was born into and such things are part of our life, so we don’t think about it too much. As long as I know people are enjoying the fish we land, that’s reward enough.”
CLICK HERE If you would like a copy of the Seafood Seasonal Guide for your kitchen or help on fishing methods, sustainability or advice on sourcing Scottish seafood for your restaurant, get in touch: [email protected], 0131 557 9344.
Articlewritten by Cate Devine, Scottish based food writer for 25 years @CateDvineWriter
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
