The Prancing Stag: Running a Scottish fine dining restaurant in Glasgow’s West End

We spoke to the owner and head chef of Glasgow’s Prancing Stag on utilising Scottish produce.

Transcript

00:00 A modern Scottish restaurant, focusing on Scottish produce.

00:04 Relaxed fine dining, nice food but without the overly fancy element to the service.

00:11 Food-wise, we're in Scotland, we've got some of the best produce on our doorstep and we certainly buy it.

00:17 This morning I just got in three kilo of squab lobsters from Tarbert.

00:21 They landed at 11 o'clock last night and they were in the kitchen at 9.30 this morning.

00:25 Scallops are from Loch Fyne as well, hand-dived.

00:27 In-season we get our game from Newton Moore, from Simpsons Game.

00:30 That's venison, pheasants, grouse, partridge, whatever.

00:37 Beef, Scottish beef is probably some of the finest in the world.

00:42 What we buy is all Scottish, traceable, certified.

00:46 So I guess they always say, best to cook and serve the stuff that you like to eat.

00:51 And obviously you and myself are both very passionate about Scottish produce.

00:56 If something goes out of season, there's something else coming in.

00:59 So, as well as seasons change, at the moment we've got beef bourguignon on,

01:07 but this is the last week of it because it's getting, hopefully getting into the nicer weather.

01:13 It's quite a more wintery, warming type dish.

01:16 So we'll look at replacing that with something a bit lighter, but tastier, maybe a nice lamb dish.

01:22 Neil and I will sit down probably once a week or so and we'll have a look at the menu.

01:27 We've got a seasonality chart to remind us of what veg is coming in.

01:32 Again, phone in the suppliers, see what they've got available.

01:37 Asparagus, we're getting some asparagus in this weekend, which should be nice.

01:41 Getting that dropped off tonight, Friday.

01:42 Spring produce starting to finally come in after this long, rainy winter.

01:48 So yeah, we'll just sit in, work it out and play about with menu ideas and chat it over.

01:53 Yeah, speak with suppliers and then just change things as and when they need to.

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