Chef's special: Jason Wright | Scottish Licensed Trade News

Scottish Licensed Trade News

Chef’s special: Jason Wright

Jason WrightJason Wright, Executive Head Chef
Fish Eatery, Edinburgh, fishedinburgh.co.uk

Located next to Jason Wright’s Steak restaurant at Edinburgh boutique hotel Twelve Picardy Place, Fish Eatery majors in fresh Scottish seafood sourced from local suppliers.

How long have you been in the catering business and how and when did you start?
Since I was 16. I started work making stainless steel kitchens and then working in them when I was 19.

What’s your career highlight so far?
It has to be opening both of my restaurants, Steak and then Fish Eatery, both of which are at Picardy Place.

How would you describe your food?
Hopefully simple things cooked well with a twist.

What’s the price of a typical three course meal (without wine)?
At Steak £45 and at Fish Eatery £25.

Why should someone visit your restaurant?
Simply to enjoy themselves and the experience.

Describe your staff.
Friendly, attentive and not intrusive.

What’s your favourite dish to cook at home?
Caesar salad.

What’s your favourite wine?
Marsannay wine.
Not counting your own, which is your favourite Scottish restaurant?
There are too many amazing places to pick one. It depends what mood I’m in and who I’m dining with.

Is there any food you dislike?
I haven’t found any food that I’m not willing to try yet.

What’s your favourite Scottish ingredient?
It might be a bit boring, but I love an egg. It is a fantastic ingredient and it’s so versatile.

What makes a good chef?
A good work ethic, devotion and love.

What’s a tip every chef should know?
Don’t turn your back on cream.

Who do you admire in the industry and why?
I admire young chefs that are willing to give it a go because it’s a very tough industry.

Who would you invite for your ideal meal and where would you go?
I would love to invite my gran, who passed away at Christmas, to the Fish Eatery so that she could see me cook all of the things that she enjoyed to eat.

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