Meet Murray Cheyne, head chef at The Terrace Lounge in Aberdeen’s Great Western Hotel…

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‘I’ve been cooking for 25 years and I’ve been the head chef at The Terrace Lounge, for the past three years or so. I’ve also become a part-owner in the business. I know quite a few chefs fall into cooking by chance, but I got into it at school and couldn’t wait to leave so I could go to college to learn more about food. After my training, I started in the kitchens at Maryculter House.

‘We have quite a small team, given that the restaurant is so popular with locals and hotel residents. All the staff work really well together. Even now, I love the buzz of a busy, well-organised kitchen!

‘Our menus are quite traditional, but with a modern approach. We concentrate on favourite dishes done well, combined with weekend specials that let all the chefs try out their ideas.

‘We’re open every day for breakfasts, lunch and dinner and we also cater for functions in the restaurant, so the kitchen’s pretty busy. During a shift, I just grab a quick snack – it’s a matter of sticking whatever’s on the go in a toasted ciabatta. Anything but goats cheese works for me!

‘Away from the kitchen, I’m busy getting ready to move into our new house with my partner Wendy. She’s a QHSE manager and does some of the cooking at home. I’d have to say she’s a pretty good cook!

‘My other passion is my motorbike. I’ve been into bikes since I was 15 and I find going on a run with a few mates is a great way to escape the pressures of the kitchen. I’ve got a BMW S1000R at the moment and I’m out on it as much as I can’.

 


Wood pigeon with creamed kale & black pudding bon bons

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Ingredients (Serves 2)

> 4 wood pigeon breasts

> 2 slices of black pudding

> 1 egg (beaten)

> 50g flour

> 100g breadcrumbs

> 100ml double cream

> Generous handful of curly kale, chopped

> Salt and pepper

Knob of butter

> Splash of oil

Method

1 | Pre heat your oven to 180 degrees.

2 | Cut the slices of black pudding in half and mould into ball shapes. Roll the balls in the flour, then egg wash then the breadcrumbs. Place on a tray and put in the oven for 8-10 minutes.

3 | Heat a small sauté pan and then add your oil and the pigeon breasts and fry for 1-2 minutes on each side and season.
Place in the oven for 3-5 minutes depending on how well you like it cooked. Rest and slice.

4 | Heat a small pan and add the butter and then the kale and season, cook for a couple of minutes and then add the cream and reduce down.

5 | Place the creamed kale in the centre of your plate and the sliced pigeon on top and black pudding bon bons at the side, garnish with fresh herbs.

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