Chef Profiles | Graeme Pallister

 
Graeme Pallister is chef/patron of 63 Tay Street and executive chef at the Acanthus Restaurant in Perthshire. The two establishments share common ownership.

Graeme was voted Executive Chef of the Year in the 2010 Scottish Hotel Awards for his work at Parklands Hotel, Perth, and 63 Tay Street was recently awarded EatScotland Gold.

He shares his passion for food with EatScotland:

Who past or present would you like to cook a meal for and why
Charlie Chaplin, one of the most fascinating geniuses of modern times.

Have you ever been really nervous about cooking for anyone
I unfortunately get nervous at every service. If I didn't I wouldn't be at my best.

Where or from whom did you get your desire to become a chef
When I was 12 my cousin's godmother's mother cooked me a simple authentic Indian baked fish and rice. It was so simple and the flavours so incredible that I then realised what an art it is to be able to transform such simple ingredients into something so marvellous. 

Quick and easy meal after service
Anything in a sandwich, probably with ketchup. Sometimes I can really push the boundaries of what should go between two slices of bread! It has to be quick because I'm knackered!

Where is your favourite restaurant in Scotland and why
Possibly for an overall experience of Scotland the wee lobster shed at Crail harbour. Grab a lobster freshly cooked or oysters, sit on the rocks, sun on the back, wind coming off the sea -  probably as close to Heaven you are going to get!

What would you say is your signature dish
Erm, not really stopped to think. I simply love my Chiang Mai broth -  good old Thai street cooking, amazing ingredients very simply put together. You have to admire that way of cooking.

Which celebrity chef would you most like to cook for you
Gordon Ramsay, as long as he was paying!  He gets a lot of stick from chefs but is an incredible talent.

What gadget could you not live without in your kitchen
My Germanic/Polish kitchen porter who is everything to me. The guy is a machine and incredibly proud of what he does.

What is your favourite Scottish ingredient Who is your favourite Scottish supplier
Got to be the Blairgowrie raspberry. It never changes, never tires and there is always anticipation for its arrival in Summer.

Give three words that sum you up as a chef.
Simple, Local, Honest

What made you join EatScotland
VisitScotland has achieved so much after great re-modelling several years ago. I believe that part of the reason for that was EatScotland which helps us shout a little more about what we are doing on this country's culinary scene.

What do you feel EatScotland adds to your business
A good strong branding, something that can easily be associated with quality for both local and international visitors.

Contact details

63 Tay Street Restaurant
63 Tay Street
Perth
PH2 8NN

T: +44 (1736) 441451
W: http://www.63taystreet.com

63 Tay Street is located in the heart of historic Perth.  This highly rated restaurant uses produce sourced locally and from fine suppliers a little further afield.  An extensive wine list is a feature of the restaurant.

Acanthus Restaurant
2 St Leonard's Bank,
Perth,
PH2 8EB 

T: + 44 (0) 1738 622451 
W: http://www.acanthusrestaurant.com/index.html 

Set in the Parklands Hotel, one of the finest hotels in Perth, the Acanthus Restaurant is a leading restaurant in Perthshire. The kitchen is led by head chef Graeme Pallister and the team produce a contemporary Scottish fine dining experience. The restaurant has recently been awarded two AA Rosettes for dining and enjoys an excellent reputation for it's fine food and relaxed yet efficient service.

The setting in beautiful Perthshire, combined with with cosy, comforting hotel and intimate restaurant makes The Parklands Hotel a perfect location for a romantic getaway.