Sebastian Lord from Maggie’s Grill shares his passion for cooking and his recipe for Southern Fried Chicken Burgers.

What made you want to become a chef?

Food has always been a huge part of my family life. I’m half French, and started cooking with my French great grandmother when I was five. There are many talented chefs in my family, so I guess it was a natural career choice for me.

Other than your own restaurant, where’s your favourite place to eat?

I really like Jack’s On the Green, which is round the back of the Bowling Club at Stonehaven. It’s a great wee café, owned by a friend. You don’t need to be a club member to eat there, either.

What do you do with your time when you’re not working?

I try not to miss Diners, Drive Inns and Dives, a very entertaining programme on the Food Network.

How would you describe your food?

We make authentic Deep South American Soul Food, with an emphasis on BBQ and great flavours. I’d say it’s rustic, soulful, and a melting pot of lots of flavours and techniques from all over the world.


Sebastian’s Southern Fried Chicken Burgers (Serves Four)



4 butterflied chicken breasts
250 mls buttermilk
1 egg (free range)
4 teaspoons Cajun spice
Salt and pepper
750g self-raising flour


Beat the egg and then combine with butter milk. Marinade the chicken breasts in the mixture for 2-3 hours. Add Cajun seasoning, salt and pepper to the flour, then cover the breasts in flour and leave them resting on a rack. Shallow fry the coated breasts in a non-stick frying pan with a splash of oil, until golden brown on each side and the core temperature is atleast 75oC. Serve in a bun, with coleslaw.

242 Holburn Street, Aberdeen AB10 6DB Phone: 01224 582167

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