Food and Drink Specialist Rosalind Erskine chats to Scottish chef Tony Singh

The Scotsman

Food and Drink Specialist Rosalind Erskine chats to Scottish chef Tony Singh  at The Scotsmans stand in Scotlands Larder at this years Royal Highland Show 2024

Transcript

00:00So, I'm Rosin Durskin, Food and Drink Editor at The Scotsman and I am here at the Scotsman

00:09stand in Scotland Larger with chef Tony Singh. Tony, how are you?

00:12I'm fantastic, how are you? Good, thank you. What have you been up to

00:16at the Royal Highland Show? So this is the fifth year I've been with Lidl.

00:20So I'm at the Lidl stand and we're cooking the best of Scottish produce as always.

00:25I think it's one of the great things with an international brand supporting local areas

00:32like you've got the best of Scotland, the things that they do for farmers, for the dairy,

00:38the meat, the fruit, strawberries, just the things that we've got.

00:42The fried fish, just so nice and lovely. So yeah, it's easy for me.

00:47I get given a brief on what they've got in season and I make up recipes and I normally

00:52make recipes that are live, being able to be completed live on the show.

00:57So they're simple, achievable, but very tasty.

01:00And what have you been cooking this time round?

01:02So we've had a smoked haddock on papillote with Asian flavour, so lovely smoked haddock.

01:09On the bottom we've got some sliced mushrooms, a bit of spinach, some courgettes.

01:14The haddock's then been marinated in some ginger, garlic and chilli, some vinegar, a little bit of light soy sauce

01:25and then cooked on papillote as a starter.

01:28And then the main course has been Scottish lamb leg steaks, which we've done a balsamic glaze,

01:33roasted Scottish Ayrshire potatoes and then charred onions with mustard and curly parsley.

01:41So a nice fresh summery stuff.

01:43Oh dessert, I nearly forgot.

01:45And the dessert we've done a clafoutis of summer berries.

01:49So we've got raspberries, strawberries, it's a almond batter with a little bit of marzipan,

01:55which is optional, I like it, I like eating nuggets with marzipan in there.

01:58And served with some lovely Scottish double cream.

02:01Yeah, which I went backstage and had some there just now.

02:03Did you get some?

02:04Yeah, it was really good.

02:05Good, and that's the thing, of course you're talking and we can't let people taste because of the allergens and what have you.

02:10It's a shame because normally you could put out samples and now you can't.

02:14We're trying to think of a way we can be quite fair to let people taste it because it's a bit of torture, eh?

02:20It's like being a pizza delivery guy, you can smell it but you can never taste it.

02:24So how do you enjoy the Highland Show? What do you think makes it special?

02:29The atmosphere always makes it special.

02:32It doesn't matter what weather it is people moan about, but it's good fun,

02:36touch wood we've had great weather so far.

02:38You get to meet people you see every other year normally or every year.

02:42I think that sense of community from all the farmers and people in the industry of food production,

02:48you see them get together, it's great.

02:50And for me, again, you get access to these amazing new dishes and products

02:55that people are making every year so it's a great window into what's happening in Scotland from LARVA.

03:00So do you walk around and try new things most years?

03:04Yes, I do walk around and try as much as I can.

03:07But because we're doing three demonstrations it's quite hard to get away.

03:12But when I do get a chance I'm down at the food hall always, always go up.

03:16It's good to see different street food traders as well.

03:18That's growing, the different things they do, it's always really good.

03:22And for people that are coming over the course of the next couple of days, where can they see you and when?

03:27I'm in the little tent. I'm on at 10, 12 and 2 tomorrow, Saturday and Sunday.

03:33Nice. And what do you have coming up for the rest of the year?

03:36The rest of the year? Oh, so transmission date for Cooking with the Stars, 18th of July.

03:43So I'm on that. I've got my supper club.

03:46I've got a couple of charity gigs in London, hopefully cooking with Cyrus down in London as well.

03:51And I think Cyrus is coming up with a special Spiceman dinner as well.

03:55So, yeah, quite busy. And coming on Strand Podcast?

03:58Yes. No, no, definitely I'll come on Strand Podcast.

04:01Just tell me the street food, I'll be there.

04:04OK, well, what if you're cooking it?

04:06Oh, well, I'm not cooking, OK, that's fine. I can do that.

04:09Anything else that you want to?

04:11No, it's all good, thank you. Covered, excellent.

04:14Well, thank you very much. Thank you.

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