AN Edinburgh chef took his skills to the Far East last month as part of an initiative to bring Scottish cuisine to Abu Dhabi.
Stewart Jarvie, executive head chef at Edinburgh’s George Hotel, took over the kitchen at the five-star Beach Rotana resort as part of the hotel’s Scottish Week celebrations.
Jarvie, who was recently awarded membership of the Master Chefs of Great Britain, created a menu that included grilled wood pigeon, pied bleu and walnut toast; fillet of red mullet with Isle of Mull langoustine, braised fennel, confit shallot and tomato vinaigrette; and fillet of wild sea bass with sweet parsnips, arrowleaf spinach and herb oil.
“My menu choice was inspired by the desire to showcase some of the world’s finest quality produce available direct from Scotland’s larder,” said Jarvie.
“I’ve tried to create a vibrant mix of sumptuous, refreshing tastes and textures that I know I can rely upon when working with some of our more traditional Scottish fayre.”
