Chef’s Special: Sean Currie, Iasg Glasgow

Sean Currie, Head Chef, Iasg Glasgow

Sean Currie, Head Chef, Iasg Glasgow

Located within the Kimpton Blythswood Square Hotel in Glasgow, Iasg is a bar and restaurant specialising in fresh, locally-sourced Scottish seafood.

How long have you been in the industry?
I’ve worked in the industry for 16 years. I went to college to do professional cookery and started my career in a small local hotel. I then worked at Blythswood Square Hotel years ago before going to work with restaurant Number 16, so it’s great to return to head up Iasg restaurant.

What’s your career highlight so far?
When we received our Michelin plate at my previous restaurant, Number 16; that was a really proud moment.

What’s the biggest challenge you’ve faced?
Getting through the COVID crisis is the biggest challenge I’ve experienced, along with most of the industry. We managed to keep the team in employment by running a takeaway service.

Describe your team.
I would describe them as enthusiastic, motivated and driven to deliver the best food we can.

How would you describe your restaurant and its food?
Iasg celebrates fresh, sustainable Scottish seafood in a casual, modern and lively setting.

What’s your favourite wine?
A nice Malbec

What’s your favourite Scottish ingredient?
Scotland has some of the best seafood in the world, but if I were to pick one ingredient, it would have to be the oyster. There is such a wide variety and they all have a unique flavour profile.

What’s a top tip every chef should know?
A dish doesn’t need lots of elements to be a good dish. Sometimes less is more.

What’s your favourite dish to cook at home?
A Sunday roast dinner with all the trimmings.

is there any food you dislike?
The flavour of rose.

What makes a good chef?
Dedication and passion for nice food.

What’s a top tip every chef should know?
A dish doesn’t need lots of elements to be a good dish. Sometimes less is more.

What makes you laugh in the kitchen?
The general chat in the kitchen – only chefs will understand it most of the time.

Who do you admire in the industry and why?
I admire Billy Boyter, head chef/owner of The Cellar restaurant in Anstruther – one of the best meals I’ve ever eaten was when I last visited.

How do you relax outside of work?
I like to keep fit, I take part in OCR (Obstacle Course Racing), and spending time with my wife.

What’s the best meal you’ve had and where was it?
As I mentioned before, my wife and I recently visited The Cellar in Anstruther and enjoyed everything about it; the tasting menu was delicious, I just loved their style of food and the feel of the restaurant.

Who would you invite for your ideal meal and where would you go?
I would go to the Fat Duck, they do incredible things and I’d take my wife as she loves her food as much as me.