When Grant’s not cooking up a storm in the kitchen, you’ll find him in a canoe, halfway up a mountain or on his motorbike…

I grew up in Glasgow, but live in Inverurie now. My grandfather and uncle were both chefs in London, so I think that’s where my love of cooking comes from. It makes me happy to cook for others and make them smile and I’ve always liked looking for new ways to get a good result.

I enjoy working at Village Urban, because the brand concept allows us to rip up the rule book then come up with a great dish at an affordable price. I’d say our food is simple but imaginative, adventurous and slightly daring. The kitchen is changing all the time. I love the food and the team I work with. The pace of things can be the best or worse thing, it can be pressured but we’re always looking to put out the best food.

If I could have anyone to dinner, I’d invite Marc Marquez, the Spanish Grand Prix motorcycle road racer and four-time MotoGP world champion, and Casey Stoner, the two-time MotoGP World Champion, who’s currently the test and development rider for Ducati. No surprises what we’d talk about! When it comes to the menu, I’m happy to try anything, but I’d probably serve a huge beef stew, with roast potatoes and vegetables.

Village Urban

The Village Urban’s Beef Stroganoff


  • Basmati rice
  • 100ml chicken stock
  • 100ml veal Jus
  • 150g beef fillet tail
  • 1 tbsp brandy
  • 30 g sliced long shallots
  • 65g sour cream
  • 10 cocktail gherkins
  • 2g flat parsley
  • 3g paprika
  • 3g micro salad peashoots
  • 10ml French mustard
  • 60g sliced mushrooms
  • 30ml Chardonnay or other white wine
  • 35ml sunflower oil


Heat the oil in the pan, seal the beef strips on all sides, remove and set aside.

Add the sliced shallots and mushrooms, then add the brandy and flambé, when the flame has gone out, add the wine and reduce by a third. Add the chicken stock and veal jus and bring it to the boil, then whisk in the mustard. Reduce the heat, add most of the sour cream and parsley, mixing the sauce well. Add the beef to the sauce and simmer until the beef is cooked to your taste.

Cook the rice and place in a bowl. Spoon the stroganoff mixture on top, then garnish with the remaining sour cream, parsley and paprika. Finish with the peashoots and gherkins as shown.

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