What could be worse than a horrible chef's uniform in a hot kitchen?
Sarah and Alan, who run the kitchen together, build their food and drinks menus upon local and foraged ingredients, to create experimental and bold flavours.
This week, Sarah answers our Chef Q&A.
(You can read Alan's answers from last month here: Going out for dinner should be fun - please, put your phones down)
Pictured: Sarah Baldry and Alan Keery - chef owners at Nàdair in Edinburgh (Image: AwAyeMedia)
What was your first kitchen job?
Wedgwood, back in 2018. Compared to others, I'm relatively new to the hospitality
industry. Previously, I'd been working in retail, but I always knew food was going to be the path for me at some stage in my life. Now I'm here!
Where is your favourite place to eat out?
I'll give you my favourite further afield first - Teksen in Georgetown, Penang. Peranakan cuisine, which is my most loved cuisine on earth. They do the best ever fried rice and tamarind prawns the size of your palms! Not to mention their sticky pork belly – heaven. In Edinburgh, it has to be Dumplings of China. It is always a delicious meal and such good value for money.
What is your guilty pleasure meal?
A scampi supper with plenty of salt and vinegar and a wee pot of tartar sauce, and it has to be from L'Alba D'Oro on Henderson Row. It really is like stepping back in time when you walk into that place, proper hand-cut chips and everything is cooked to order – delicious!
Can you share a memory of your biggest kitchen disaster?
Once when I was making a chocolate ganache in the Kitchen Aid set at a high speed, a spatula fell into the bowl. Honestly, I was finding spots of chocolate dotted round the kitchen for months!
What is your signature dish?
Probably my cheddar beignets with truffle honey. I came up with this dish in London and it has stuck with me ever since. When you go to ask our customers if they would like to add on beignets before dessert, It is usually a straight yes with no hesitation!
Who would you say is your biggest inspiration?
Niklas Ekstedt. His cooking style is so unique, and I find it so fascinating watching the way he moves around the kitchen and the way he uses all these very traditional Scandinavian cooking methods which have been forgotten about.
Read more:
What is one of your pet peeves working as a chef?
Uniform. I cannot think of anything worse than standing all day in a hot kitchen, slaving over pots and pans, sweating and having this horrible old school chef's jacket on, no matter the title. T-shirt and an apron is fine for me.
If you weren't a chef, what do you think you'd be doing with your life?
Possibly something to do with music or design.
What's your favourite trick for making cooking at home easier?
At home I always like to make everything a one-pot-wonder. From broths with dumplings, casseroles, curries, stews. Something that does require very little washing up basically!
What has been the one highlight that stands out in your career so far?
Getting the keys to our restaurant was a huge moment, and our reviews! Still really is all a blur but totally amazing.
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