Tag Archives: Gordon Ramsay

In conversation with… Jason Atherton

Jason Atherton was Executive Chef at Gordon Ramsay’s Michelin-starred Maze in London until 2010. In 2011 he opened his first London venture, Pollen Street Social.

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?
A. 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?
A. Waitrose!

Visit Jason Atherton’s website: www.jasonatherton.co.uk

Follow Jason on Twitter: @Jason_Atherton

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In conversation with… Mark Sargeant

Mark Sargeant was born in Kent and was formerly head chef at Gordon Ramsay’s Michelin starred restaurant at Claridge’s in London.

He is the co-author of several books alongside Gordon Ramsay, and his first solo cookbook My Kind of Cooking is out in September. Next year he will be opening two new restaurants in Kent.

I spoke to Mark about his love for the Scotch egg and where he thinks the best one can be found.

Q. In three words, how would you describe a Scotch egg?
A. Traditional, delicious, British!

Q. Best served hot or cold?
A. Definitely hot.

Q. Served with or without condiments? If with, then which?
A. HP sauce. I think you need that fruitness, that little hint of spice. Most people would probably say ketchup, but I’m really not a big ketchup fan.

Q. Are there any variations on the Scotch egg you enjoy?
A. Well, there’s Welsh Scotch eggs that you can make with seasoned mash potato, add some pancetta and some crunchy bacon, then some cockles, and finish with a little thyme. Breadcrumb and deep-fry.

Q. In your opinion, where serves the best Scotch egg?
A. The best Scotch egg I’ve had was at The Hind’s Head in Bray (Head Chef is Kevin Love). They use a quail’s egg and it was served perfectly symmetrical, seasoned, and with a warming, runny yolk. I remember the shell being hot and crunchy. Great stuff!

Follow Mark Sargeant on Twitter: @sargeant10

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