We speak to Michelin star chef Mark Donald at the 2025 ceremony in Glasgow’s Kelvingrove

Michelin 2025.

Transcript

00:00Mark, welcome to the party.

00:03Michelin Guide comes to Glasgow.

00:05What do you think that this means in terms of the food and drink scene in Scotland?

00:10It must be a good sign that things are going well up here.

00:13Yeah, I think it's amazing to have it here.

00:15It's also nice for all the people from Scotland who don't have to travel for once or travel a bit less.

00:22No, it's great. It's great.

00:24Everyone can come and see Kelvin Grove, I love this place.

00:26And it's good to celebrate Scottish cuisine.

00:29And I think there's been quite a few nice chef lunches put on by the chefs of Glasgow for everyone who's made the journey.

00:36So, yeah, it's a proud moment to see it happen in Scotland for once.

00:40You started chefing in Glasgow, well around Glasgow, and then in the city as well.

00:46And getting that chance to go out to a kitchen for the first time,

00:50do you think that that's hopefully something that is inspired by the success of restaurants with the Michelin Guide in Scotland

00:56that other young people will want to get involved and start rattling some pans?

01:01Yeah, I think so.

01:03It's a bit of a dark time in the industry right now,

01:06with a lot of restaurants questioning whether they'll be open in six months.

01:12So it's a bit strange here celebrating at the same time,

01:16but hopefully the exposure that Michelin brings to the industry in Scotland

01:24carries all of this forward a wee bit.

01:28Not just with Michelin-starred restaurants, but with just restaurants that are cooking good food.

01:33And that's how I started in, starting at Michelin.

01:37And I don't regret my journey.

01:39I think starting in a busy place that cooks tasty food is one of the best options.

01:46So, last time I saw you was just after you'd won two Michelin stars.

01:52How has this year been in terms of being able to take that as a platform and keep going?

01:57It was pretty special for us.

01:59I managed to get some extra tickets for my team from Manchester.

02:04We weren't really expecting it having been open for three years,

02:09but it's been a great year.

02:11A big year for us, for such a young restaurant.

02:14Still finding our feet with a lot of things.

02:17Just trying to cook tasty food and push for excellence.