In 1998 Jason backpacked to Spain, and became the first British chef to complete a stage at Ferran Adrià’s three-Michelin-star El Bulli restaurant after initially agreeing to work unpaid.
Jason has become a regular guest on BBC1′s Saturday Kitchen as well as both competitor and judge on BBC2′s Great British Menu. He has two published cookbooks: Maze: The Cookbook (Quadrille) and Gourmet Food for a Fiver (Quadrille).
I asked Jason some questions about the beauty of the Scotch egg and was surprised to learn where he thought the best can be found.
Q. In three words, how would you describe a Scotch egg?
A. Tasty, Simple, Fun.
Q. Best served hot or cold?
Q. Served with or without condiments? If with, then which?
A. Yes, with condiments, but only with a little bit of HP sauce.
Q. Are there any variations on the Scotch egg that you enjoy? Some chefs choose venison over sausage meat, experiment with spices etc.
A. No, I prefer them served just the classic way with sausage meat and a boiled egg.
Q. Do you have any memories of trying Scotch eggs when you were younger?
A. Yes, I hated them as a child but my love affair grew (over time).
Q. In your opinion, where serves the best Scotch egg?
Visit Jason Atherton’s website: www.jasonatherton.co.uk
Follow Jason on Twitter: @Jason_Atherton