Congratulations to chef Patrick Gilmour on his successful validation. His validation took place on the 17th of February in Edinburgh. The role of the jury members was to experience the private chef dining experience and evaluate the menu prepared by the chef.
Patrick Gilmour is a freelance chef with 15 years experience in the food industry. Based in Fife, he has worked all over Scotland as well as overseas but has realised that Scotland’s larder is where is heart is. Classically trained at Leith’s in 2001, Patrick has gone on to chef in some of the most stunning locations in Scotland, utilising the wild larder that surrounds him. From intimate dinners for 4, to weddings for 200, the client’s needs are at the core of everything. Recent stagiaire opportunities at The Peat Inn and Restaurant Andrew Fairlie have allowed Patrick to see behind the scenes at two of Scotland’s finest restaurants.
Goat’s curd, poached fig, honey roasted beets and crispy quail egg salad, black sesame cracker and beetroot purée
Slow cooked short rib of beef with a Bordelaise sauce, pommes puree, Savoy cabbage, roasted shallot, Jerusalem artichoke crisps
Coconut mousse, mango sorbet, coconut biscuit, passion fruit cream and honeycomb
We are happy to announce the validation of chef Patrick who provided his guests with an exceptional dinner, which was “full of flavour”. He was able to accommodate everyone’s dietary requirements and worked efficiently to serve up beautifully presented and colourful plates. In addition, Patrick’s charm and non-intrusive manner enabled his guests to relax and enjoy each other’s company throughout the evening. His guests really appreciated the thought and creativity put into each of the dishes and wouldn’t hesitate in recommending him for any future occasions.
Patrick is a fantastic private chef and perfectly suited for your next dinner party!