Can you tell us about the inspiration behind the menu you’ll be preparing for the Claridge’s Kitchen Supper Series?
My menu will have some of my favourite dishes from my restaurants in Edinburgh. A real celebration of Scottish produce, dishes that are familiar but with a fun twist.
Is there a particular dish in this dinner that you're most excited to cook?
I am excited to cook all of my dishes but I always enjoy serving venison topped with a venison haggis mousse.
Are you bringing any special ingredients from your restaurant in Edinburgh to incorporate into your dishes?
We will be bringing with us amazing oysters from Cumbrae, Arbroath Smokies, and some beautiful venison from the Scottish Borders.
What do you hope guests take away from this dining experience and more broadly when they visit your restaurant?
I always want our guests to feel like they have had fun, and had a real taste of Scottish cooking. But for me a restaurant experience isn’t just about the food but about the entire experience, the warmth from the team, the music, the lighting, everything matters.
Are there any moments from your experience as a chef that have shaped your approach to cooking?
No specific moments but I would say my time working under Tom Kitchin was the most informative and shaped me into the chef I am today.
What produce do you enjoy cooking at this time of year?
Asparagus is always great when it’s in season, we will use it in several different dishes over the course of the season.
Where is your favourite place to eat, are there any specific restaurants that stand out to you?
In London Quality Chop House is a real favourite of mine. The food is just so consistently delicious and well cooked. It’s my favourite restaurant in the UK! But I also love Endo at the Rotunda and Anglothai (I am very excited to visit their new site). In Edinburgh I love Montrose and Lyla, two very different styles but both equally enjoyable.
What is your favourite dish to cook and why do you love cooking it?
At home I really enjoy cooking a basque cheesecake, I love its versatility with so many different fruits and there is something very satisfying about getting the consistency just right. In the restaurant I don’t have one particular dish that I love cooking but I don’t think I will ever not be excited to cook the first grouse in August.
After this event, what’s next on your culinary journey? Do you have any other special projects lined up?
Last year was very busy for me with the opening of Ardfern and the release of my book The Changing Tides. This year is all about consolidating, I have a few events in the calendar but I really want to spend more time back in the kitchen at The Little Chartroom, it’s my happy place and I will never tire of cooking there.
Book tickets for Roberta Hall-McCarron's Claridge's Kitchen Supper Series on Monday 10th March here.
