Malcolm Webster, Executive chef, Sheraton Grand Hotel & Spa, Edinburgh
How long have you been in the catering business?
I’ve been in the catering and hospitality business now for 20 years.
What’s your career highlight so far?
Redesigning the kitchen at the Sheraton Grand Hotel & Spa during the recent refurbishment, plus creating a new restaurant food concept.
How would you describe your food?
Modern British brasserie with a twist on classic British dishes.
What’s the price of a typical three course meal?
Why should someone visit your restaurant?
One Square is open for all-day dining, and we are located in the heart of Edinburgh with great views of the castle.
Describe your staff.
I hand-picked my team as I recognised they are hard working, talented and driven by success.
What’s your favourite dish to cook at home?
Thai green chicken curry is a dish I love to cook at home.
Is there any food you dislike?
What’s your favourite wine?
Château Musar red from the Bekaa Valley in Lebanon.
What is your favourite Scottish restaurant?
Restaurant Martin Wishart for excellent service and food.
What’s your favourite Scottish ingredient?
There are too many to narrow it down to just one.
What makes a good chef?
A good chef must be a hard grafter, loyal and always pushing himself to develop and learn.
How do you relax outside of work?
I love spending time with my wife and young family.
Who do you admire in the industry and why?
Anyone who has succeeded in being the best they can and rising to the top.
Who would you invite for your ideal meal and where would you go?
A great group of friends and we would go to Ondine in Edinburgh for its great food and location.
What has made you laugh in the kitchen?
A guest once asked if the chef could take the Parma ham off the chicken as they were vegetarian!