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Meet the chef: Alistair Craig

Read our quick interview with Alistair Craig, head chef at The Horseshoe Inn near Peebles, Scotland (we love it there). Learn what his three favourite ingredients are and more...

My favourite wine is…

A crisp chilled dry white, or a big full-on Spanish red depending on mood and food.

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In my fridge there’s always…

Chorizo, lettuce and vegetables. Chorizo is good in all sorts of dishes for a massive flavour boost. And it’s always handy having the essentials to make a quick salad or light dinner.


My favourite 15-minute supper to make at home is…

Definitely a pasta dish. A sauce of chorizo, spring onion, tomato, capers, basil, lemon with an iceberg and mint salad made while the pasta cooks. Super-quick, easy and delicious.


My guilty pleasure food is…

Why feel guilty about eating something? Just don’t eat it all the time and exercise, that way you can eat anything you want. Embrace the treats!


If you gave me a tenner I’d spend it on…

A loaf of really good sourdough and goats’ cheese; two of my favourite things.


A restaurant trend I see being the next big thing is…

I think restaurants with a relaxed service and friendly atmosphere serving great food will continue to gain popularity. 


On a Sunday I like to…

Tuesday is my Sunday, as I work weekends. I make lunch, normally a cheese and pickle sandwich, pack lots of granola bars and head out into the Tweed Valley on my mountain bike. There is nothing more relaxing than sitting on the top of a hill taking in the view whilst having lunch, then hurtling back down as fast as possible!


My favourite country to visit for foodie inspiration is…

I find Spain inspiring for food. Seeing all the wonderful ripe fruit and vegetables and incredible fish counters when shopping, it’s impossible not to be inspired. Plus everything tastes better in the sunshine.


What are the three most useful ingredients and why?

Lemons (both the juice and zest give a freshness that can bring a dish to life); salt (my favourite is Maldon because I love the light crunchy texture); and a good extra virgin olive oil. These three ingredients make a great dressing together, but individually I use them all day, every day.

Click here to try Alistair’s sea trout with peas and lettuce recipe

Click here to try Alistair’s veal rump, potatoes, broad beans, girolles and celeriac puree recipe


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