Graham Strachan (52) has been a chef since the age of 15. He came to the Burnett in 1978 to help out at a wedding for the princely sum of £1.00 for the nights work.
He returned that year to a part-time position in the kitchen, becoming full-time later the same year. He left the hotel on a couple of occasions to further his culinary education, returning with new skills and abilities.
Over the years he worked his way through the kitchen, becoming Head Chef in 1986.
He is fully trained in specialist dietary requirements and can cater for all tastes including, Vegetarian, Vegan, Celiac - Gluten Free, High and Low Protein and Low Fibre.
Amoungst his hobbies is fishing and he and his wife June catch and fillet all the Trout sold on the premises.
Head Chef Graham Strachan
Graham's Spring Recipe
(Note: This is not the dish displayed in the picture above)
Cullen Skink (Soup - Serves 4)
1 oz Butter
8 oz Onion
6 oz Smoked Haddock (cut into ½ inch cubes)
16 oz Potato (raw or pre-cooked and sliced)
1 Pt Water plus 1 Fish Stock Cube
(or 1 Pt Fish Stock)
If using a stock cube follow the volumes specified on the packet.
½ Pt Elm Lea Cream
Method
Melt the butter in a pan whilst slicing the onions roughly.
Sweat the onion in the melted butter until soft and then add the fish.
Add the potatoes, sliced, to the pan and then pour in the stock until level with the top of the potatoes.
Simmer for 20 minutes then add the cream.
Bring back to temperature and serve with chopped Chives or Parsley