Lee Murdoch

Where have we seen you before? 

‘I joined Angelica and Crafthouse from the St Regis Saadiyat Island Resort in Abu Dhabi where I was Chef de Cuisine at 55&5th The Grill restaurant, which won BBC Good Food’s Restaurant of the Year award. I established my career at the five-star Turnberry Resort Hotel where we won an Award of Excellence from the Royal Academy of Culinary Arts.’

Can you describe your cooking in three words?

‘Contemporary, exciting, fun.’

Who/what has been the biggest influence on your cooking?

‘Ralph Porciani, who I worked with at Turnberry.’

What’s your favourite season for ingredients and why?

‘Autumn, as it’s best time of year for game back home in Scotland, for girolles and of course autumn truffles from Europe. The colour and smells of food in autumn are amazing,  basically it’s just a banging season.’

grouse

What do you cook yourself when you get home from a shift?

‘My wife is from The Philippines, so I enjoy cooking with Asian flavours and playing with that balance of fresh crisp ingredients.’

What makes a great dish?

‘Fantastic produce, passion and balance.’

What makes a great restaurant?

‘A great team.’

What’s your favourite music to cook to?

‘Trance.’

Have you got any tattoos?

‘Yes…’

Tell us something we might not know about you.

‘I have a pet goat in The Philippines and his name is Gary.’

Signature recipe

Chocolate souffle

Ingredients

225g 68% dark chocolate
225g full-fat milk
25g corn flour
5 egg whites
2.5 egg yolks
5g sugar

Method

1) Boil the milk and corn flour
2) Melt the chocolate separately
3) Whip the egg whites with the sugar until the mix forms stiff peaks.
4) Add the yolks to your melted chocolate, then fold in the egg white and sugar mix
5) Line ramekins with butter and sugar, then pour in the mix and bake for 10-12 mins at 180°C.
6) Serve with vanila bean ice cream

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