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If I weren't a chef - I might have ended up as an extra on EastEnders

If I weren't a chef - I might have ended up as an extra on EastEnders

Located in one of the city's oldest neighbourhoods, the building was once among the first public houses in the capital.
Montrose is led by the Radford family, the team behind Timberyard and is their second project, opened in 2023 as a relaxed neighbourhood counterpart. It serves generous, modern dishes and low-intervention European wines in an ethereal space with gothic accents.
Sustainability lies at the core of Montrose's philosophy. The kitchen focuses on waste reduction, using a 'nose to tail' and 'root to shoot' approach to ensure minimal waste and maximum flavour. Montrose works closely with a select group of local farms to source ingredients that are dictated by the seasons, and the restaurant's design and operational choices are made with sustainability in mind.
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This week, Montrose head chef Moray Lamb answers takes on our Q&A:
What was your first kitchen job?
Oloroso in Edinburgh, a shocking 14 years ago.
Where is your favourite place to eat out?
In Edinburgh, L'Escargot Bleu Restaurant is a timeless classic. Traditional French food with brilliant Scottish ingredients.
What is your guilty pleasure meal?
Anything Sichuan with all the offal-y bits.
Can you share a memory of your worst kitchen disaster?
Undercooking beef Wellingtons for a wedding party.
What is your signature dish?
I don't have one, I don't really think I'll ever have a signature dish. I like changing the menu too often.
Who would you say is your biggest inspiration?
The staff. Talking daily about dishes, wine, and what we want to achieve within the restaurant is a big inspiration and drive for me.
What is one of your pet peeves as a chef?
Chefs who don't get excited about food and drink.
If you weren't a chef, what do you think you would be doing with your life?
I once was an aspiring actor. I probably would have ended up as an extra on EastEnders.
Pictured: Montrose head chef Moray Lamb (Image: Supplied)
What's your favourite trick for making cooking at home easier?
Deliveroo.
What has been one highlight that stands out in your career so far?
Being part of an opening team for a restaurant is something I see as a highlight. I've been part of several openings now, and it's always so rewarding seeing people and an idea come together

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