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Articles by Gary Maclean
Michael Sutherland win 2025 Andrew Fairlie Scholarship
the past year: “It was an incredibly difficult decision this year, and I would like to congratulate all the finalists on a fantastic job. “Michael was ultimately the most deserving winner, impressing the judges with a remarkable three-course menu that was full of flavour and really showcased Scottish seafood, his craft and personality. “It was brilliant to see Michael’s growth since the final last year. It was clear he had taken on the feedback and applied it to his cooking to truly wow the judges.
El secreto del puré perfecto según los mejores chefs del mundo
Por Agroempresario.com Aunque para muchos es apenas una guarnición, el puré de papas puede ser una obra de arte culinaria en manos expertas. Según un detallado informe del diario The Times, los chefs más renombrados del mundo coinciden en que este plato requiere técnica, precisión y materia prima de excelente calidad. Desde restaurantes con estrellas Michelin hasta cadenas de ramen, los secretos para lograr el puré perfecto combinan ciencia, tradición y cantidades generosas de manteca.
Seafood Journey: Tastes and Tales From Scotland
Home > Food & Drink > Seafood Journey: Tastes and Tales From Scotland By (author) Ghillie Basan; Foreword by Gary Maclean Scotland has some of the best seafood in the world, so we why don’t we eat more of it?
MasterChef winner hopes Eastgate venture keeps Scottish food traditions alive
Learn more Gary Macklean (inset) is excited about his new venture at Eastgate Shopping Centre.Star chef Gary Maclean has shown his confidence in the revamped Eastgate Shopping Centre food zone by pinning his name to it.£2m new-look Eastgate Shopping Centre food zone opens tomorrow Born in Glasgow, Mr Maclean is a multi-award-winning chef hailed as a major talent.Recently, Gary launched his own seafood restaurant within Bonnie & Wild Food Hall, inside the newly opened St James Quarter shopping...
New Eastgate Shopping Centre food zone set to open soon
Anticipation is growing amid increased activity at the development of a new food zone in Inverness city centre.Loch & Larder, a new food collective, is being developed at the Eastgate Shopping Centre where customers have spotted noticeable signs that the opening is drawing closer.RELATED: £2m pumped in to new fod area Former Primark manager takes on leading Eastgate Centre role The new food collective will provide six brands with a street food twist and focus on quality local produce.The...
The Scottish Gourmet: Gary Maclean
Get into the savory spirit of the New Hampshire Highland Games with recipes from Gary Maclean Name your favorite Scottish food. Stumped? That might explain why you don’t see any Scottish fast-food restaurants offering drive-thru haggis on your commute. But with the New Hampshire Highland Games back on the state’s calendar, it’s time to immerse yourself in all things Scottish.
Christmas in Shetland
‘More stovies because stovies are wonderful. And the reason stovies were so much a part of Yule is because they are made from leftovers. Imagine all the aspects of a roast dinner, chopped and mushed together with gravy. Astounding.’ Gorgeous cookbooks are always a mainstay on Christmas and bestseller lists. Father and son, Tom and James Morton have given us a tribute Shetland life that will make your mouth water and have you booking a trip there for the new year.
Kitchen Essentials
Gary Maclean's Kitchen Essentials is packed full of phenomenal food with the minimum of fuss. With easy-to-follow recipes and sure-fire tips and techniques, MasterChef: The Professionals winner Gar Maclean now brings you everything you need to cook like a champion in your own kitchen. Gary Maclean is a multi-award winning chef who has been hailed as a major talent, a gentleman of the kitchen, a world class educator and someone who could step into a three Michelin-star kitchen and feel at home.
Chocolate fondant pudding
Instructions Melt butter slowly over a low heat in a pan. Once melted remove from the heat and add the chocolate. Whisk eggs and sugar together until well combined, then add the flour. Stir both mixtures together and crumble in the Christmas pudding. Pour into buttered moulds, preferably small pudding basins. Bake at 190ºC for 10-12 minutes, making sure centre is still runny.
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