Paul Devonshire | The Strathearn - Gleneagles

Paul Devonshire has worked with some of Scotland's most respected chefs: John Webber, Kevin McGillivray, George McIvor, Jeff Bland, Colin Bussey, and Betty Allen. Now plying his trade at EatScotland silver award winner, The Strathearn restaurant at Gleneagles, Paul divulges some of his secrets to EatScotland.com.

1. Who past or present would you like to cook a meal for and why
I would like to cook a meal for one of my old Head Chef's John Webber, I worked for him at Kinnaird House Hotel for 5 Years and within that time I learnt so much about this trade, not only the cooking aspect but the day to day managing of guests and staff alike. He is a very genuine and honest Chef.

2. Have you ever been really nervous about cooking for anyone
I'm always nervous when it comes to cooking for friends or family, and it's only ever enjoyable afterwards and you can look back and reflect on what went well or not so well.

3. Where or from whom did you get your desire to become a chef
My Mum and Dad are both pretty good cooks, but I suppose having a good cookery teacher at school, encouraging me was really the key to my ongoing passion with food. I then left school to work as a kitchen porter in a hotel and that's when I knew I wanted to become a chef.

4. Quick and easy meal after service
When you've been around food all day and your arriving home in the small hours, to my mind the last thing I want to do is cook anything, but you can't beat a peanut butter sandwich (got to be crunchy though!).

5. Where is your favourite restaurant in Scotland and why
I think what Andrew Fairlie has achieved here at Gleneagles is nothing short of outstanding. However, as I have three children and a very understanding wife there is nothing I like doing more on my days off than visiting Corrieris Italian Restaurant in Bridge of Allan. It's a really good family run affair, my family love the food and they do the best pizza's I've ever tasted.

6. What would you say is your signature dish
When cooking for the Strathearn Restaurant the timeless classics have always been well received, such as chateaubriand, sirloin steak with café de paris butter, lobster thermidor. My personal favourite at the moment is pan-fried fillet steak with Arran mustard mash and a little suet steak pie and seared foie gras.

7. Which celebrity chef would you most like to cook for you
I have had the pleasure of working with so many good Head Chefs during my 16 years working in Scotland. I would like to invite all my previous Head Chefs for dinner including John Webber, Kevin McGillivray, George McIvor, Jeff Bland, Colin Bussey, and Betty Allen. To sit down and put the world to rights would be highly entertaining.

8. What gadget could you not live without in your kitchen
Not so much a gadget, but I've recently purchased a Mac knife and in my opinion there up there with the best. I just need to buy a decent steel to go with it now.

9. What is your favourite Scottish ingredient
There are so many quality Ingredients here in Scotland, but if I had to choose one it would have to be the quality of our Scottish beef. Time and time again the customer feedback from the Strathearn Restaurant is just how amazing our Scottish beef is and I would have to agree (which is hard for an Englishman!)

10. Give three words that sum you up as a chef.
I've just asked my Kitchen Brigade for three words that describe me but unfortunately you would not be allowed to print these, so I will use my own:
Dedicated, Passionate and Approachable.

The Strathearn

The Strathearn is Gleneagles' two rosette award winning restaurant with magnificent views across the estate. The service is stylish and the food is from a classical era.

You can enjoy the very best of Scotland's larder with a touch of the unexpected. It's dressy if you like but that's not essential as the restaurant has a smart/casual dresscode, but please note that this does not permit the wearing of denim, shorts, baseball caps and trainers. The very best of the world's wines awaits your arrival and to finish they have a collection of some of the rarest malt whiskies in Scotland. Open for breakfast, dinner and Sunday lunch.

The Strathearn Restaurant has recently achieved an EatScotland Silver Award. This accolade reflects The Strathearn's high standards in terms of food, ambience and service.

To make a reservation please call Resort Sales on freephone 0800 704 705 or visit www.gleneagles.com