Watch and Learn...

A few weeks ago we received an email from Helen, the kitchen designer,  inviting us to a Learn and Lunch event at their Glasgow showroom.  The event was being held in in conjunction with Restaurant Martin Wishart and Graeme Cheevers, Head Chef at Martin Wishart at Loch Lomond was demonstrating a variety of seasonal dishes, before serving lunch. 

A free lunch, served by the Head Chef in a Michelin Starred restaurant?   Haud me back!  :-))

We left the chaos at home behind and arrived at the showroom just before midday not really knowing what to expect, but the lovely table set with crisp white linen with 8 place settings hinted that a treat was in store.  And what a treat it was.

Three other couples arrived and we were all introduced and wine was poured.  What could have been an awkward table given that we didn't know each other, turned out to be the complete opposite since we all had one thing in common.....building work and the planned arrival of a new kitchen.

It was fascinating to hear what the others are doing and what stages they're at.  Lots of funny experiences shared and nods of understanding at the upheaval.   

Soon the Chef and his assistant arrived and so began a fascinating, informal, informative and very relaxed cooking demonstration by a chef so passionate about what he does that you couldn't help but be swept along by his enthusiasm.  

Within minutes of starting the cooking process, the aroma filling the place was amazing.   We were having a main course of fillet of monkfish served with mushrooms and shallots in a cream sauce and gnocchi, served with freshly made walnut bread.  Dessert was individual chocolate puddings, banana ice cream and caramel chocolate sauce.  Oh my heavens, all of it was absolutely lush.

I was utterly astounded at how simple it all was to prepare and how unruffled the chef was as he talked us through the process as well as answering all our questions and sharing anecdotes of his cooking experiences.

Someone commented on how slim he is for a chef and he laughed and dismissed the phrase never trust a skinny chef  as his experience, working 14-18 hours a day in a kitchen, surviving on the taste checks he makes whilst cooking means weight gain isn't a problem.  He says a fat chef should be treated with suspicion as perhaps they spend less time cooking and more time heating food in microwaves.  It was said tongue in cheek but I suspect he has a point.

Got home to slightly less chaos.  The living room and dining room floors were up when we left and the skinny plumber's apprentice (nicknamed Drain Rod :-)) and been sent under the floors in search of pipes!  Thankfully he had emerged and the floors were down again by the time we got back.

We were advised by Johnny,  the site foreman, that we won't be able to get to the utility room over the weekend so can't get to the washing machine so my job this evening has been to arrange the farming out of washing loads over the weekend.  Think I have accomplished my mission (thanks Gill and Eleanor! :-))

And now to bed!  Night night x