The Bite Magazine - Autumn/Winter 2022 - Issue 32

bitecuisine where we have started growing herbs, and we plan on adding vegetables to the mix soon.” Whilst, he said it might not support the business entirely, the head chef hopes managing the garden will teach staff about the importance of seasonality and demon- strate how hard our farmers work. “As a society, we have become too accus- tomed to buying anything we want at any time of the year from the supermarket and when eating out,” he said. “We need to take a more holistic approach and look at everything we do. Using local ingredi- ents, brought in season, will reduce food miles. All year round, food flown in from all over the globe is not sustainable. We need to be loyal when we shop for food. British farmers do a great job, but we must support them to help them survive.” Coleske stated a large proportion of their produce is harvested in Britain and mini- mises food waste as much as possible by careful planning. “Additionally, we use a program called ‘Too Good To Go’ through which you can sell excess produced food to the public.” The head chef describes his cooking style as simplicity, seasonality and sustainability. “There are elements of the places I’ve lived (South Africa and Scotland) and how I was trained (French).” Creating signature and traditional dishes at Monboddo, there must be some favourites. As expected, he revealed that his favourite dish on the menu is Lamb Flank: “crisping up the lamb with its fat, like crisping up streaky bacon [is] an incredible smell for me. It reminds me of my childhood.” His favourite dish to eat on the menu is the Scotch egg. “A soft-boiled egg in a crispy parcel of Stornaway black pudding? What’s not to like?” he exclaimed happily. Coleske speaks to his suppliers regularly to get a feel for the season ahead. “Then I start working with the produce to see what works best from a prep and service perspective.” He explained the menu is generally prep heavy, but “each dish should take no longer than 8 to 10 minutes to put on a plate from when the customer orders.” When asked about the next big food trend or whether they want to create one, he answered, “We are trying to create a trend for Monboddo with nice ‘wee’ tastes of Scotland.” According to the head chef, the trend is heading toward plant-based menus, with high-profile establishments fulfilling this consensus. “But to me, when 85% of people going vegan give up after three months, it’s a trend that is not sustainable for a business catering to the general public. Saying that I do concede that it is important to be able to cater to plant-based diets with original dishes. With Brexit and other global events affecting the food supply, we will depend more on local suppliers.” The head chef believes Monboddo Res- taurant & Bar stands out because of its charming ambience and view stance. “When you first walk in and see the lovely view of the street with the backdrop of the castle, you immediately know you’re in a special place,” he revealed. “Then, when you see the uniquely Scottishness of the menu, paired with that ambience, you know you’re in for a great experience.” For young people wishing to start in the culinary world, Coleske revealed some truths. “Everyone hears how hard it is to work in this industry. It can be. But they never mention that people in this industry are what makes the industry,” he pointed out. “The nicest and most hard-working people don’t always get the credit they deserve. The industry has so many great perks and different avenues of career paths. Young people need to have an awareness of this. What other industry do you get to travel the world, getting paid to do something you love as your career? It does require hard work to succeed in this indus- try, but what industry does not require hard work to succeed?” Monboddo is offering a two or three- course Christmas set menu from 24 November with a range of traditional Christmas dishes for the festive season. On the menu, delight in dishes like Honey Roast Parsnip Soup, Pistachio Chicken Liver Parfait, Roast Turkey Roulade, Roast Salmon, Harrisa Spiced Squash, Traditional Christmas Pudding or Chocolate and Valencia Orange Tart. Guests can choose Scottish tapas dishes from their delectable wee plates menu if the set menu doesn’t tickle their fancy. Monboddo Restaurant & Bar is open Sunday to Friday from 12 pm to 11 pm and Saturday from 12 pm to 1 am. Monboddo Restaurant & Bar Doubletree by Hilton Edinburgh City Centre 34 Bread Street Edinburgh EH3 9AF Tel: 0131 221 5555 www.monboddoedinburgh.co.uk