Graham Pallister, Executive chef, 63 @ Parklands, Perthshire
63@Parklands offers a fixed menu of two starters, an intermediate, two mains, cheese and two desserts, which is designed to highlight the talents of the kitchen team and make the most of local produce.
How long have you been in the catering business?
20 years this January.
What’s your career highlight so far?
Being a finalist in the CIS Scottish Chef of the Year 2012.
How would you describe your food?
Local, honest and simple.
What’s the price of a typical three course meal?
£37 including little surprises and breads, etc.
Why should someone visit your restaurant?
To experience my passion and dedication to all areas of Scottish cookery without breaking the bank in comfortable and relaxed surroundings.
Describe your staff.
Relaxed, fun, attentive.
What’s your favourite dish to cook at home?
Is there any food you dislike?
What’s your favourite wine?
My favourite wine is Two Hands Angel’s Share Shiraz 2002 McLaren Vale.
What is your favourite Scottish restaurant?
Restaurant Martin Wishart.
What’s your favourite Scottish ingredient?
Surprisingly, probably curly kale. It has notes of apple, it’s a hardy winter vegetable and it’s just great fun.
What makes a good chef?
Passion and dedication and the ability to focus day after day.
What’s a tip every chef should know?
Always cook on the bone.
Who do you admire in the industry and why?
Phillip Johnson of e’cco bistro in Brisbane is one of many but he has a real gift and understanding of how to run a restaurant and run a kitchen.
How do you relax outside of work?
I run, swim and cycle.
Who would you invite for your ideal meal and where would you go?
I wouldn’t dare go without Fiona my much better half and long suffering wife. We would go to French Laundry to get some Californian sun.
What makes you laugh in the kitchen?
Anything and anyone, we are always giggling.
Anything else we should know?
I write a blog: www.localhonestsimple.co.uk