Chef

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Demian Hobby is Head Chef and Kitchen Manager at Surgeon’s Lodge Ltd., encompassing several venues including No. Ten Restaurant, 10 Wine Bar, No. Ten Carvery, Cafe Lucia & Surgeon’s Courtyard.

That’s me flambeing some Drambuie for a mint jus. The Drambuie is honey based so forms a sweet sticky sauce that’s perfect for lamb cutlets.

I was born in France, grew up in Australia and now live in Scotland.

In Scotland it rains. All year. That’s why the graze is so good up here. Which is also why Scotch beef and lamb taste so good.

Haggis is legendary. It’s good stuffed in chicken and turkey and awesome as a haggis, neeps and tatties gratin with rhubarb sauce.

There’s not that much up here in the way of veg – unless you’re into your roots.

Which I am.

Parsnips, turnip, potatoes, pumpkin, butternut squash, celeriac (my personal fave). All good in gratins, soups, mash, honey roasts, casseroles, tagine.

Celeriac soup is deliciously creamy. You can add some Dunsyre blue or stilton for an added salty kick.

The French part of me wants to braise cheap cuts of meat in red wine – bourguignon style. This includes lamb and pork belly, lamb shanks, neck, oxtail, chuck for casserole or goulash.

The French’ll eat anything, which is how it should be.

The Aussie part of me wants to be outside at a BBQ talking to people and grilling everything I can get my hands on.

(Check out my Pop- Kitchen every August at Surgeon’s Courtyard in Edinburgh!)

My dream is to have a daily changing menu of fresh seasonal grub on a busy street stall somewhere where nothing costs more than a fiver.

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Lamb bourguignon