John Quinn is a highly driven chef. Ever since he decided to become a chef 30 years ago, he has never looked back. He prides himself on his high standards and the beautiful food that he creates. For John, cooking is an art; it takes passion and a full heart to create truly amazing menus. His focus is on the quality of th...... John Quinn is a highly driven chef. Ever since he decided to become a chef 30 years ago, he has never looked back. He prides himself on his high standards and the beautiful food that he creates. For John, cooking is an art; it takes passion and a full heart to create truly amazing menus. His focus is on the quality of the ingredients and balancing the flavours to suit the occasion. His food has to be the very best of what he can produce, or it is not served. Read all Hide
Glasgow, UK +100 km
English
Seasonal cuisine, Vegan, French, British, Italian
The Chef in 3 questions & answers...STARTER : Confit salmon with roast shallots and tartare garnish / STARTER : Seared red mullet with red and yellow pepper coulis / MAIN COURSE : Roast scallops with little pillows of gnocchi, corn chowder sauce and charred courgette / D...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Confit salmon with roast shallots and tartare garnish
Starter
Seared red mullet with red and yellow pepper coulis
Main course
Roast scallops with little pillows of gnocchi, corn chowder sauce and charred courgette
Dessert
Bruleed banana with fresh fruit ice cream
APPETISER : Chicken and mushroom broth / STARTER : Sea bass with Parma ham salad and coriander butter sauce / MAIN COURSE : Pork loin with pork and apple ravioli black pudding fritter and mustard veloute / DESSERT : Spiced rice pudding...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Chicken and mushroom broth
Starter
Sea bass with Parma ham salad and coriander butter sauce
Main course
Pork loin with pork and apple ravioli black pudding fritter and mustard veloute
Dessert
Spiced rice pudding with confit clementine
APPETISER : Gem and prawn parcel with crisp garlic bread / STARTER : Salmon with a warm saffron potato salad / MAIN COURSE : Daube of beef with mushroom gratin and roast garlic root vegetables red wine jus / DESSERT : White and dark cho...... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Appetiser
Gem and prawn parcel with crisp garlic bread
Starter
Salmon with a warm saffron potato salad
Main course
Daube of beef with mushroom gratin and roast garlic root vegetables red wine jus
Dessert
White and dark chocolate mousse with black forest flavours
I was brought up in kitchens where the food was considered fine dining. have over the last 30 years turned my hand to many other styles, but I would describe my food as being well thought out; balanced, and very tasty. I pride myself in using fresh ingredients from good suppliers. For me it's all about the quality of the ingredients, then how I balance and refine the flavours to suit the occasion.
My most memorable event in a kitchen was the day that I decided I needed to be a chef. The head chef in the first kitchen I had ever worked in called me over to the stove and let me taste the braised oxtail he ha cooked. I still remember to this day the intense meaty flavour with the jus sticking to my face. I literally salivate just thinking about it. That was the day I just knew I was going to be a chef instead of a graphic artist.
I think it has to be White Heat by Marco Pierre White who at the time when he wrote it was at the top of the culinary ladder.
it was an exciting book for a young chef to read, i also love " The art of Anton Mossiman" the food in this book was quite exquisite.
If you believe this content violates or infringes your rights, John Quinn may not know. You could solve this problem by contacting him.
How do you want to continue?
We have sent your notification and will treat as soon as possible.
Where and when do you want to book and event for?
We use cookies
Learn more