Robert Gordon, Pastry Chef, The Pompadour by Galvin, Edinburgh
The Pompadour by Galvin is located in The Caledonian, Waldorf Astoria Hotel in Edinburgh. First opened in 1925, the restaurant was treated to a restoration in 2012 as part of a £24 million refurbishment of the hotel. The Pompadour offers classical French dining under the guidance of Michelin starred chefs Chris and Jeff Galvin.
How long have you been in the catering business?
Since the age of 15, starting by peeling potatoes and washing pots in a hotel called Knockomie in my home town of Forres.
What’s your career highlight so far?
I was the pastry chef at One Devonshire Gardens when the restaurant was awarded three rosettes and again at The Pompadour when we were awarded the third rosette.
How would you describe your food?
I would say that the food, as it is presented on the plate, is very clean and simple. However there is a huge amount of work that goes into each and every dish before the customer gets it.
What’s the price of a typical three course meal?
Why should someone visit your restaurant?
All the food is prepared fresh in house with real care and attention. We also have a fantastic front of house team that look after the guests’ every need.
Describe your staff.
My colleagues are all very friendly but at the same time dedicated and professional. Everyday it’s just a delight to work with them.
What’s your favourite dish to cook at home?
Has to be my full breakfast on a Sunday morning, it’s the start of my weekend and what better way to kick it off than a proper breakfast with some coffee.
Is there any food you don’t like?
What’s your favourite wine?
Anything the supermarket has on offer – I apologise to all sommeliers that read that.
What is your favourite Scottish restaurant?
Boath House or Glenapp Castle, too hard to give just one, they’re both brilliant.
What’s your favourite Scottish ingredient?
When in season, it has to be Scottish berries.
What makes a good chef?
An even temperament, humility and the ability to learn from those around you as well as from your own mistakes.