Glasgow Food Stories: Glaschu head chef Graeme Brown

GlasgowWorld

For two nights only, Glasgow fine dining restaurant Glaschu is joining forces with acclaimed chef Brian Maule for a special menu of Scottish produce and prestige wine pairings.  Head chef Graeme Brown said: “We are excited to welcome Brian to Glaschu for a truly special two-day event in May. I have always admired Brian and we’ve had a lot of fun with the menu development.  “We can’t wait to share an unforgettable experience with our guests, filled with exceptional flavours, creativity, and great company!”

Transcript

00:00tell me a bit about the restaurant and the menu what what do you what do you serve here

00:05eh so the what we do at Glashier is we do sort of like a classic

00:16it's it's not really got a specific sort of we do french cuisine or that it's quite varied but

00:24mainly classic dishes our staple dish is obviously the beef wellington that's been on

00:29since it's opened yeah we do things like lobster raviolis we've got a sort of like an asian

00:38style sort of crab tea and dish on the menu with a chili coconut broth

00:44and so it can be quite varied just depending on seasonal produce that we're getting in

00:50what do you enjoy most about being a chef just meeting people and their experiences and people

00:58from different cultures and stuff like that you can learn quite a lot of people just from

01:02just from what they've been used to in their homeland or other experiences and obviously working with

01:09brian but brian's obviously taught quite a bit from his experience and his background of having his own

01:15restaurants and working in michelin star places and stuff like that so that's been quite good just

01:21doing that recently and then obviously with people in the past as well glasgow's had quite a bit of

01:27attention in recent years for its food and drug scene and people are probably looking at the city a little

01:32bit different do you think it's a good time to be a chef in glasgow yeah definitely i mean it's it's um

01:39glasgow's definitely on the up i would say um compared to what it has been in the past

01:44um so yeah it should be an exciting time for any chefs any young chefs as well wanting to get in

01:49into it as well part of the background to glasgow is to you know it's all kind of based around scottish

01:58produce and um is it fun to be able to you like have that produce to come into the kitchen and know

02:06you're going to get excellent seafood and a steak and all the vegetables and all that kind of stuff and

02:10the seasonality of it yeah it's good it's good that we try and change them we change the market

02:15menus as uh frequently as we can and uh we try and change it a la carte with the seasons basically

02:21and so it's good to get like obviously get your your your your fresh like and season uh top top range

02:29produce that you can get and uh join the exec chef gives us free reign to come up with our own dishes and

02:36like we have free reign with our carts and market menus and stuff so we can come up with dishes and

02:42play about with whatever we want so it's it's it's good for myself and it's also good for the young

02:47staff we've got in the kitchen to sit and see these new things and also help them develop uh like with

02:55training in terms of them being allowed to uh put dishes up that will potentially try on market menus and

03:03stuff and potentially if it's good enough and even end up in the other cart and gives them a bit of

03:08pride in the menu themselves yeah

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