What's it like to be a chef in a remote Scottish island? In this video Michelin-starred chef Marcello Tully talks about how he uses local ingredients to cook gourmet dishes at his restaurant on the breathtaking Isle of Skye.
Tully, who is the chef director at the Kinloch Lodge is quick to clear up any myths about the difficulties of sourcing ingredients. "We are surrounded by some great produce. We're an island so our seafood is second to none and we've got great lamb and venison here in Scotland, as well. Skye is pretty much a chef's paradise. All you've got to do is look around and it's all here.''
Not only are local ingredients a priority to him but he stresses the importance of traceability. The chef also shares his personal philosophy regarding dishes for the restaurant and the type of service he hopes to offer diners. "We try to be at the top of our game when it comes to Scottish hospitality.''
Food On The Edge 2021 returns after a year's hiatus, and FDL can offer our readers an exclusive ticket discount for both the in-person event and the global online streaming. Find out how to get your discount.
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