Latest news with #SamYorke
Scotsman
24-06-2025
- Entertainment
- Scotsman
The Fife-based couple winning prizes for their incredible Japanese Korean street food
Scottish Street Food Awards They're the only Scottish specialist in tamagoyaki Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... This year, the annual Scottish Street Food Awards took place at The Pitt, down at its new home in Granton. Its shortlist of nine contestants presented their wares to a team of insatiable judges, who'd all obediently skipped lunch. Among others, they included head chef of Heron, Sam Yorke; The List's food and drink editor, Jo Laidlaw, the founder of the British Street Food Awards, Richard Johnson, and yours truly. Advertisement Hide Ad Advertisement Hide Ad After feasting on dishes including garlicky pizza, vegan fried chicken and tamales, there were a couple of dishes that shone, and made for one clear winner, who was announced on June 22. It was Fife-based Smoked Tamago, who will go on to the British Street Food Awards in London. In second place was Dumpling Mama, with a joint third going to Oven Pizza and Firebowl, who also took home the People's Choice Award. We asked Vinnci Cheung — half of the couple behind Smoked Tamago — to tell us more about their business. How do you feel about your win? We were honestly so excited and overwhelmed, it felt unreal and there were loads of happy tears popping out for 24 hours after. All the other finalists were incredibly talented and many of them are professional chefs with exceptional cooking skills. Compared to them, we still have a lot to learn. But what we focused on was balance - creating dishes where flavour, aroma, and presentation come together in harmony. We were truly overjoyed when the judges unanimously chose us for the champion — it was an honour that means a lot to us. We also wanted to thank the 2023 Scottish and British Street Foods Awards Champion — Choola. We ran into them a couple of months ago, when we first sent in our application, and they have been our Wikipedia for information ever since. They not only shared their experience, but have been our emotional support as the competition has been quite intense. Tell us more about Smoked Tamago Advertisement Hide Ad Advertisement Hide Ad Smoked Tamagoyaki started in Hong Kong back in 2016. It all began with a funny and sweet moment — one night, my fiancee, business partner and chef, Rick, suddenly decided to make tamagoyaki, which is my favourite food, to cheer me up. But the first version he made turned out terrible. Instead of giving up, he spent the next three months testing over and over again and probably eating over a hundred pieces of really terrible tamagoyaki, until he came up with this perfect recipe. That's when he knew it was good enough to share with others and he could open the first tamagoyaki specialist shop in Hong Kong. Tell us more about your signature dishes and what's special about them? Our signature dish, tamagoyaki, is a traditional Japanese dish. It's a sweeter, fluffier, tastier kind of egg omelette made by folding a layer of egg into a neat rolled shape. What makes our version special is that we have infused smoke into it, as a fusion way to serve while maintaining its authentic Japanese taste. Not just the visual effect but the aroma makes our tamagoyaki stand out. That's why we're called Smoked Tamago. Another dish we presented to the SSFA judges was our own creation, which involves crossing a Japanese rice burger with a Korean traditional rice bowl dish, bibimbap. The crispy gochujang flavoured rice bun holds layers of bibimbap toppings. Instead of mixing the rice in a bowl, this burger form lets all the flavour combined in a single bite. As our pop up stall is literally on the street, we always focus on how to make sure our customers can eat our street food in a handy way and this new item has been super popular ever since we launched this. Contributed What has feedback been like from customers? We love doing markets because the feedback is instant. Our Korean-style fried chicken is one of our best-selling dishes — we've had customers come back multiple times in a single day just to get more. Whenever we launch a new item, we get super nervous. My partner will literally chase down customers at the other end of the market just to ask what they think. When we first introduced our Bibim-GER — the rice burger — we were desperate for feedback, because we were planning to take it to the Scottish Street Food Awards. Luckily, everyone loved it, and that really gave us confidence. Advertisement Hide Ad Advertisement Hide Ad Why did you move to Scotland from Hong Kong, and why street food? Ever since the British National (Oversea) immigration route was opened, we decided to relocate to Scotland, just like many of our fellow Hong Kongers. It was back in 2021. We have done multiple jobs but we never gave up our dream. Last December, we decided it was time to give it a try. Starting off with street food allows us to continue our dream without breaking the bank. We've fallen in love with what we do. The interaction with people and seeing familiar faces every week is so rewarding. Where can people find you? We do a regular pop up every Tuesday at Leith Walk Police Box, and every Sunday we will be at Errol Sunday Market. We literally travel all around Scotland to join different markets as we are hoping to introduce our food to more people. From The Yard Market in Dundee to Stepps Food Market in Glasgow. For the next two months, we can also be found at Castle Street Market in Edinburgh (July 7-13 and August 6-9). Contributed Do you think you'll eventually open a restaurant? Right now, we're enjoying travelling around the country, serving our food to new audiences. Our main focus at the moment is the British Street Food Awards in London on September 28. There's a lot of preparation involved for the long trip south, and we're still thinking about ways to elevate our dishes even further. For now, we're staying focused to see where this journey takes us. Advertisement Hide Ad Advertisement Hide Ad Are there any new dishes that you're hoping to try in the future? We actually change our menu almost every week. Since we do regular pop-ups, we've got customers who come back every week and they're always excited when they spot something different on the menu. Apart from our signature dish, tamagoyaki, and our best-seller, Korean fried chicken, everything else is a surprise. That's the fun of street food — variety, delicious smells in the air, and the visual impact that catches your eye. Whether you're really hungry and need something filling, or just in the mood to snack, we've always got something . Nobody ever gets bored — not even the ones doing the cooking (us!).
Daily Record
23-06-2025
- Entertainment
- Daily Record
Scotland's best street food spots crowned as Edinburgh eateries claim top prizes
The popular will compete in the British Street Food Awards in London this September and may reach the European final in Munich in October Two street food favourites are set to represent the country on an even bigger stage after taking top honours at this year's Scottish Street Food Awards 2025. Smoked Tamago, known for its contemporary Japanese-Korean dishes, was crowned Scottish Street Food Award Champion, while Fire Bowl, specialists in fiery East Asian fusion, scooped the People's Choice Award. Both will now head to London in September to compete in the British Street Food Awards, with the chance to reach the European final in Munich this October. Smoked Tamago wowed the judges with its signature seaweed Tamagoyaki, a fluffy Japanese rolled egg, and a Korean-style rice burger. Headlining a line-up of nine finalists, each trader presented their two best dishes to a formidable panel, including Sam Yorke, Head Chef at Michelin-starred Heron; Jo Laidlaw, Food & Drink Editor at The List Edinburgh; musician Callum Easter; Gaby Soutar, restaurant critic at The Scotsman; Navida Galbraith, Head of Ops and Programme at The Pitt; and British Street Food Awards founder Richard Johnson. 'We always hope to find something completely different and new when judging these awards and that's exactly what Smoked Tamago served up,' said Johnson. 'The unique mix of sweet, savoury and smokiness in the Tamagoyaki was incredible, and all of the judges agreed the rice burger was a revelation.' Smoked Tamago has a history of breaking new ground. After introducing Tamagoyaki to the Hong Kong street food scene in 2016, where it quickly became a sensation, the team relocated to Scotland. Since then, they've built a loyal following through pop-ups and events, with regular appearances at Errol Sunday Market and the Leith Walk Police Box. With every made-to-order roll, they're on a mission to spread 'the gospel of the mighty Tamagoyaki'. Meanwhile, Fire Bowl, based at The Pitt, impressed enough eaters to take the People's Choice award. Their chicken skewers were hailed by judges as 'some of the best ever tasted'. The street food stall was born from a trip across East Asia, where founders Andie and Euan ate their way from Seoul to Osaka. Today, Fire Bowl blends those inspirations with Scottish flair, from donburi bowls and yakitori skewers to Highland beef with whisky tare and their signature 'neep' kimchi. Dumpling Mama took second place in the overall Best in Scotland award, with beautifully crafted dumplings that the judges described as 'exquisitely presented and perfectly balanced'. Serving up a mix of Cantonese flavours and creative global twists, including Mexican Cowboy dumplings and even Banana and Nutella, Dumpling Mama prides itself on its handmade approach and vibrant recipes passed down through generations. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. In joint third were Oven Pizza and Fire Bowl. Oven Pizza, based in Fife, earned praise for 'light and delicious' Neapolitan-style pizzas made with luxury ingredients imported from Italy. The family-run business has become known for its cheeky Scottish twists on Italian classics, from fried mozzarella to dirty fries, and promises a culinary tour through Venice, Florence and Naples. Reflecting on the quality of this year's finalists, Navida Galbraith, Head of Ops and Programme at The Pitt, said: 'It was a really tough job judging the nine amazing finalists. "All of them did themselves proud and we've had an incredible time hosting them at The Pitt. Smoked Tamago and Fire Bowl are worthy winners and we wish them the best of luck representing Scotland at the British Street Food Awards in September.'
The Herald Scotland
05-06-2025
- Business
- The Herald Scotland
Why are there so many Michelin Star restaurants in Leith?
Though the new home of his eponymous restaurant was far from reaching the 'fine-dining hotspot' status it enjoys today, Wishart felt drawn to the waterfront he had visited often during his childhood. Pictured: Former Herald Magazine chef and Michelin Star restaurateur Martin Wishart (Image: Newsquest) 'I've always liked Leith,' he tells the Herald when asked what prompted him to lay his roots for Restaurant Martin Wishart outside of the city centre. 'The architecture, especially around The Shore itself, reminded me of my time spent working abroad, and there were already a number of good restaurants in the area. 'But, they were mostly bistros or fish-focused places rather than the fine dining mix you'll find today.' As of 2025, included in this mix are a whopping total of three Michelin Star restaurants, a Bib Gourmand and a two AA Rosette restaurant amongst cafes, bars, and even Scotland's only five-star 'luxury floating hotel'. And while this year has seen chefs Stuart Ralston of Lyla and Rodney Wages of Avery bring two new awards to the city centre, it's now impossible to ignore the sheer star power of Leith. 'The change didn't happen overnight,' Wishart continues. 'There were a few great restaurants which opened up and then sadly had to close during our first years in Leith. 'Back in 2001, there were no Michelin Stars in Edinburgh, but we were fortunate enough to be awarded one then and to have retained it since. 'Then Tom [Kitchin] opened up and got his star months later, and in recent years, Sam Yorke at Heron has been awarded his. 'Given how small Edinburgh is in comparison to London, it's very impressive that over the past 24 years the city's total of Michelin Stars has risen to seven. 'But the fact that three of those seven are located within 300 metres of each other in Leith is amazing.' Pictured: Heron chef Sam Yorke earned his first Michelin Star at the age of just 25 (Image: Heron) Even for Wishart, who has had a front row seat for the changes the area has undergone in recent years, it's difficult to pinpoint the main catalyst for Leith's evolution into an exciting hub of food and drink businesses. 'The reputation of Leith's restaurants definitely helps to attract people to the area, but on top of that, I would say it's easier to find accommodation and less expensive than the city centre,' he says. 'There's good nightlife too, and the bonus of being able to jump on a tram down the road from Edinburgh. 'And it's no longer just the picturesque Shore; the whole area itself has expanded since we first opened. There are so many fantastic places on Leith Walk, including bakeries, shops and cocktail bars. 'All the sorts of places you would only have seen in London before can now be found in Leith, just on a smaller scale. 'That's very encouraging for the future. I love seeing younger restaurants opening up and will always try to meet the chefs.' Pictured: The tram route on Leith Walk (Image: Gordon terris/Herald&Times) One such chef confidently making her mark on the Edinburgh food scene is Great British Menu star, Roberta Hall-McCarron. Having worked in professional kitchens since the age of 16, she later moved to Burj Al Arab, Dubai, before returning to Scotland to work at Michelin-starred, The Kitchin, on Leith's Commercial Street. She was then offered the opportunity to be on the opening team at Castle Terrace by Dominic Jack, where she remained for six years, three of which were spent as head chef. Alongside her husband, Shaun McCarron, she now owns The Little Chartroom, Eleanore and Bib Gourmand awarded, Ardfern, all located in Leith. Pictured: Roberta Hall-McCarron, chef-owner of Ardfern, The Little Chartroom and Eleanore (Image: Supplied) 'At this point, I've spent most of my adult life working in Leith,' she said. 'In the last 15, 10 or even five years, you can really see how the area has changed. 'It's so nice to be able to live here with my family now and walk to all three of our sites. 'The sense of community is one of the reasons we decided to move back many years ago and set up our first business. 'Edinburgh has so much going for it, and it's a really exciting place to be.' When talk turns to Hall-McCarron, Wishart hails The Little Chartroom as a 'fantastic restaurant', noting how she and husband Shaun have nailed the tricky task of working both front of house and in the kitchen before moving on to praise more of his fellow neighbours. Pictured: Chef Barry Bryson of Barry Fish (Image: Newsquest) 'Barry Fish from chef Barry Bryson is one of the newest restaurants to open, and I think he will do extremely well,' he muses. 'Then there are the ones who have been there for years, like Fishers, The Shore Bar, The King's Wark or Domenico's, a small plate Italian place. 'It's a good balance of long-established and new businesses.' Read more: A wave of new businesses opening in Letih has not escaped the watchful eye of acclaimed Scottish chef Dean Banks, who late last year also announced plans to open a sister restaurant to his Edinburgh city centre venue, Dulse, on Constitution Street. 'Leith has been a great location for fine dining for over a decade; however, I feel over the past five years it's changed even more thanks to a number of independent restaurants opening,' he says. 'There also seems to be a lot more investment in the area because the city centre is becoming oversaturated with its food and drink offerings. 'Leith has a village community feel, and everyone wants to help each other down there. "That's something I didn't realise until I opened my own restaurant there.' Quizzed as to what he believes has attracted so many accomplished restaurant teams to the area, Wishart echoes sentiments shared by both Banks and Hall-McCarron. 'All of the chefs get on," he confirms. 'If anyone needs anything, say, for example, your supplier has been unable to deliver something crucial, you can pick up the phone knowing that someone nearby will be able to help 'This sense of community among chefs is something I had never seen when working in London. 'It was very much what happened in your kitchen stayed in your kitchen.' This welcome change in attitudes could well hold the key to why Leith has seen so many thrive over the past decade. And while Wishart celebrated retaining his star alongside The Kitchin and Heron this February, he hopes that Michelin turning its spotlight on Scotland at this year's ceremony will have an ongoing ripple effect for the country's food and drink scene, attracting ambitious young chefs to follow their passion in cities like Edinburgh rather than overseas. 'It was great to see Edinburgh's success with this year's Michelin Stars,' he says. 'If anyone is fortunate enough to win a star, I like to think I'm the first person there to congratulate them with a bottle of champagne. It's such a special moment for a chef. 'The Michelin ceremony being held in Glasgow, and two new stars for Edinburgh, has put a real stamp on Scotland. 'When I was a young chef, sadly, I couldn't find the sort of kitchen I wanted to work in, so I ended up going to France and London because the quality of training was far better. 'That's not the case anymore. 'The chefs who have trained in kitchens elsewhere are now passing their knowledge on to the next generation in Edinburgh, meaning that they can stay and work in the city.' In the future, Mr Wishart says he would like to see Scotland further invest in its young talent and suggests there is scope for a cookery programme designed for school leavers who might not be financially equipped to enter a minimum wage job position that is often standard of the hospitality industry. As for his own work, it seems the secret to success at Restaurant Martin Wishart continues to be simply focusing on the here and now. 'When we first opened the restaurant, we didn't have a lot of money,' he recalls. 'With the help of my family, I decorated the kitchen myself, and we very much built the business from the ground up. 'Since then, my focus has always been on running the restaurant on a day-to-day basis. 'I've never thought much more than a week ahead, but I think that's how more chefs work. It's all about this morning's ingredients and the day's menu. 'But there's such a community of chefs, customers and foodies here in Leith, and that shows so much promise. 'It's quite a special spot to be in'
