Chef's Special: Enrico Cirmayir | Scottish Licensed Trade News

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Chef’s Special: Enrico Cirmayir

Enrico Cirmayir, Executive head chef, The Arch Bistro, Fettercairn, Aberdeenshire

Enrico Cirmayir, Executive head chef, The Arch Bistro, Fettercairn, Aberdeenshire

Owned by Doug and Heather Dick-Reid of Fasque House Estate, The Arch Bistro offers a global menu with a focus on local produce.

How long have you been in the catering business?
30 years. I started working in my father’s kitchen in Milan at 14.

What’s your career highlight so far?
I spent three years in Japan and it was definitely one of my career highlights. Their work ethic and attention to detail is something I learned a lot from.

How would you describe your food?
Our menu is packed full of local produce, most of which comes from within a 15 to 30 mile radius.

What’s the price of a typical three course meal?
A la carte: £5-£9 for a starter, £13-£36 for a main and £6-£8 for sweets.

Why should someone visit your restaurant?
For the experience. Our restaurant is almost in the middle of nowhere so people don’t expect to get such high quality food.

Describe your staff.
They have a good work ethic, great attention to detail and they all take pride in what they are producing.

What’s your favourite dish to cook at home?
Any form of seafood, I could eat it every day.

Is there any food you dislike?
None at all and I have tried lots of weird and wonderful things.

What’s your favourite wine?
If I was to choose white wine it would be Chablis or Gavi di Gavi, or if I had to go for a red it would be a Chateauneuf-du-Pape or a Barola.

What is your favourite Scottish restaurant?
The Kitchin in Edinburgh is a personal favourite of mine.

What’s your favourite Scottish ingredient?
I enjoy working with all Scottish ingredients and putting my own twist on them. We make everything we can in-house, such as our artisan ice-creams and gin and tonic sorbet.

What makes a good chef?
Discipline and attention to detail. You also have to have a love for what you do.

What’s a tip every chef should know?
Take pride in everything you do.

Who do you admire in the industry and why?
Raymond Blanc. I like his style of cooking good classic dishes that are not at all pretentious.

How do you relax outside of work?
I try to spend as much time as I can with my son and friends.

Who would you invite for your ideal meal and where would you go?
My ideal meal would be at home with the family and close friends.

www.thearchbistro.co.uk

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