Paul Gunning, Head chef and Proprietor, Purslane, Stockbridge, Edinburgh
How long have you been in the catering business?
What’s your career highlight so far?
It would have to be working for Marco Pierre White in Manchester for a year and a half.
How would you describe your food?
Modern, simple and full of flavour.
What’s the price of a typical three course meal?
Why should someone visit your restaurant?
Because you can’t get this type of food this good at this price and value anywhere else in Edinburgh.
Describe your staff.
Casual, friendly but professional at the same time.
What’s your favourite dish to cook at home?
It would have to be lasagna.
Is there any food you dislike?
What’s your favourite wine?
Cabernet Sauvignon Paul Hobbs Napa Valley California 2006.
What is your favourite Scottish restaurant?
Castle Terrace without a doubt.
What’s your favourite Scottish ingredient?
Any kind of seafood from langoustines and scallops to Loch Fyne oysters.
What makes a good chef?
Passion. It’s a very hard industry and to succeed you must have passion.
What’s a tip every chef should know?
The head chef is always right.
How do you relax outside of work?
When I do get some time off to relax, I always enjoy going out eating and drinking with friends. It is always nice as well to have someone else cook for you.
Who do you admire in the industry and why?
Gordon Ramsay for what he has achieved throughout the world. More locally it would be Andrew Fairlie and Martin Wishart for their amazing achievements in Scotland.
Who would you invite for your ideal meal and where would you go?
My girlfriend and I would take her to Alain Ducasse Jules Verne at the top of the Eiffel Tower.
Anything else we should know?
Never be afraid to ask questions, the only stupid question is one you don’t ask when you don’t know the answer!