Stewart Jarvie, Executive chef, Tempus at The George Hotel, Edinburgh
Located on one of Edinburgh’s most prestigious streets, amid an exclusive collection of bars, restaurants and shops, Tempus at The George Hotel offers relaxed and informal dining – from buffet breakfasts to a la carte lunch and dinner – every day from 7am to 10pm.
How long have you been in the catering business?
I’ve been working in the catering trade for 22 years now. I was brought up in Thurso and then moved to Inverness. My first job was as a commis chef at the British Transport Hotel, Inverness.
What’s your career highlight so far?
It’s difficult to pinpoint one! I recently cooked at Scottish Food Week at the luxurious five-star Beach Rotana Hotel in Abu Dhabi – it was a great honour to be invited to cook and represent Scotland. Being accepted into the Master Chefs of Great Britain was another career highlight – as a young chef it was always my ambition. I hope to use my skills and expertise to train and develop the chefs of tomorrow.
How would you describe your food?
Simple, uncomplicated, full of flavours from the world’s finest larder…Scotland.
What’s the price of a typical three-course meal (without wine)?
£30 will get you a great three-course meal in Tempus.
Why should someone visit your restaurant?
Tempus has a great city centre location, friendly staff and a delicious menu created using locally-sourced produce.
Describe your staff
A superb group of people, ever friendly and willing to please. They are passionate, carefree and it’s a pleasure working with them.
What’s your favourite dish to cook at home?
I love making a nice casserole for late Sunday lunch. For a lighter bite, there’s nothing better than fresh bread, crisp rocket and parmesan salad, aged balsamic, the best olive oil and a big glass of red wine.
Is there any food you dislike?
I will eat most things, though I’m not too keen on strong cheeses!
What’s your favourite wine?
It all depends on the mood, occasion, company and of course the food! There are times when a refreshing glass of bubbles goes down a treat – Veuve Clicquot is not too acidic; a robust top of the range Rioja always hits the mark too!
Which is your favourite Scottish restaurant?
I would have to say Martin Wishart’s down in Leith – I always get looked after, the food is superb and the service is exceptional.
What’s your favourite Scottish ingredient?
That would have to be the wild Scottish chanterelles I tend to find when out on my bike up near Comrie moors!