3 days ago
- Entertainment
- The Herald Scotland
'I love the punchy flavours at this Leith Walk restaurant'
Their recently revamped menu mixes Mediterranean influences with classical techniques, with a continued focus on quality, seasonal produce - in particular Scottish meat and seafood.
Below, chef Phil White takes on our weekly Q&A:
Chef Phil White of Leftfield in Edinburgh (Image: christina leahy)
What was your first kitchen job?
The first job I had was at the NEC in Birmingham. I got trained up in every section as part of a very extensive training programme.
Where is your favourite place to eat out?
If I was to really go for it and have something 'Michelin-y' - it would be Timberyard. A fantastic place to eat, the atmosphere and whole vibe is just great. Not only is the food great, but it smells great, looks great and sounds great as well. For a more casual option, I'd go for Mirin on Leith Walk - amazing and punchy flavours. I love it!
What is your guilty pleasure meal?
I do love a chicken Kyiv and chips - it's a classic.
Can you share a memory of your worst kitchen disaster?
One of the chefs I was working with was making confit duck legs and there was a hole in the pan so the oil leaked into the oven. The oven caught fire and the whole building (a large office block) had to be evacuated. There were about 1000 people out on the street waiting to go back in!
What is your signature dish?
A lot of chefs nowadays don't really have a signature dish - myself included. Your plates are constantly evolving for your customers.
Who would you say is your biggest inspiration?
My biggest inspiration is probably the people that I work with everyday. We have chefs working with us that have worked in lots of different places: from fine dining to casual dining and cafés. Everyone brings something to the table.
What is one of your pet peeves as a chef?
My biggest pet peeve is having to constantly repeat myself, it really annoys me.
If you weren't a chef, what do you think you would be doing with your life?
If I weren't a chef, I'd probably be doing something to do with fish. In my twenties, I started a degree in marine biology, but I never finished it as I was always working. I'd be working in agriculture or something like that.
What's your favourite trick for making cooking at home easier?
Getting someone else to do it! I'll volunteer to do the washing up…
What has been one highlight that stands out in your career so far?
My biggest career highlight is becoming self-employed, and working with my family because they are great and I love them a lot.
