Located in the luxurious Caledonian Hotel, part of Hilton’s luxury Waldorf Astoria portfolio, The Pompadour by Galvin and Galvin Brasserie de Luxe restaurants were founded by Michelin-starred brothers Chris and Jeff Galvin.
How long have you been in the catering business?
20 years.
What’s your career highlight so far?
Gaining a Michelin star at Restaurant Number One.
How would you describe your food?
Seasonally inspired.
What’s the price of a typical three course meal?
£58.
Why should someone visit your restaurant?
The cooking is refined and seasonal, the service elegant and friendly. The room has original period internal architecture and views of the castle that just set the tone.
Describe your staff
Passionate, talented and personable.
What’s your favourite dish to cook at home?
I love a BBQ on a nice summer’s day! It doesn’t happen too often!
Is there any food you dislike?
Tripe – I never got over the trauma of eating it for a whole week’s worth of staff meals whilst working in France.
What’s your favourite wine?
Chateau Latour 1982 – I was fortunate enough to try it a few times while cooking on Sir Rocco Forte shooting parties.
What is your favourite Scottish restaurant?
Ondine for fresh fish caught in a sustainable way and The Gardener’s Cottage for a local bite using seasonal ingredients.
What’s your favourite Scottish ingredient?
So many it’s impossible to name one. Venison, langoustine and berries to name only three.
What makes a good chef?
Attitude and dedication.
What’s a tip every chef should know?
Buy the best quality ingredients you can afford, the end dish is only as good as what you put in.
Who do you admire in the industry and why?
Raymond Blanc – he has given so much to the industry and he is still going strong.
How do you relax outside of work?
Spending time with my daughters and friends; it usually involves food.
Who would you invite for your ideal meal and where would you go?
Family and friends to a traditional pub for a great Sunday roast.
What makes you laugh in the kitchen?
The odd prank amongst the guys and other chefs’ embellished stories.
