In the Kitchen: Phil White from LeftField restaurant, Bruntsfield, Edinburgh
Main Course
Phil is showcasing a dish of Scottish octopus with Labneh, fennel and charred cucumber salad, with preserved kumquats.
Under the grill: Quick Q & A with Phil
Describe your cooking style? and why are you passionate about it? Traditional, French-inspired fusion etc.
"I love to use lots of fish and shellfish these need a light touch, simply cooked. I also love middle eastern food and this comes through in my cooking as well. Nothing too spicy hot though."
What was your first job in the industry? Plus where were you before?
"My first job was at the National Exhibition Centre in Birmingham.
"Trainees were rotated around the sections; Larder, Sauce, Butcher, Fish, Vegetables, Pastry. Learning everything from butchering chickens, to dealing with live eels, to patisserie. It was a great start in the industry.
"My last job couldn’t be more different I worked at Mainstreet trading company in St Boswells, Scottish Borders which had a cafe and a deli which I used to prepare food for. The bookshop would host dinners and whenever a chef had a cookbook coming out, I got to do a cookery demo with them."
Favourite spice? And what dish/recipe would you suggest using it in?
"Favourite spice is without doubt coriander seeds. They are incredibly versatile citrusy and nutty.
"My favourite thing to do with them is to crush them just a little in a pestle and mortar and mix with almond, honey and then toast in the oven, then serve with chocolate mousse."
Are you sweet or sour? So is it all peace and harmony in your kitchen or do the pots and pans fly? What little things annoy you?
"I’m definitely sweet, I don’t get the whole rant and rave chef. If the people you work with are not relaxed and happy it transfers to the customer.
"Lots of things annoy me it's how you deal with it that is key, recognize the annoyance then you can take action to change the situation, communication is very important you can ask my partner Rachel."
What is the flavour of the moment in your kitchen right now?
"We sell lots of beef short rib, are quite labour intensive these get a dry rub for 24 hrs then slow cooked for 6 hours so the flavour and smell of the kitchen is amazing.
Also as its Christmas menu time lemon shortbread and mulled cider."
Tea or Coffee? Is it Darjeeling darling or bitter Colombian? What's your brew and how you like to drink it? Camomile, Milky brew or builders elaborate, please?
"I can’t do anything until I've had my espresso, then I’m up out with the dogs then off to work straight next door to Costello coffee for my oat milk piccolo.
"My favourite tea is lychee oolong."
Everyone has one at least one guilty food pleasure, so what do you love but are too embarrassed to admit?
"I can quite easily eat a whole pack of hobnobs to myself. Biscuits are definitely my downfall."
Who is your favourite chef? Plus everyone has a food hero/ local supplier, who is yours and why?
"It would have to be Marco Pierre White, he was rock n roll, when White heat came out everyone was blown away, nowadays it is Tom Brown he’s got a cooking style which really appeals to me, light and simple but maximum flavour."
"Both legends Eddie Tse, Eddie's seafood supermarket, Tim James at Skipness smokehouse and Creelers. Choosing between them would be like picking a favourite friend."
Fantasy dinner party guests? and what would you cook for them?
"Music is always playing in the kitchen so it would have to be music legends; Jimmy Paige from Led Zeppelin, Patti Smith, Bowie or Lee Scratch Perry, they can bring their instruments and it might get loud.
"I'd serve nibbles with Middle eastern pumpkin seed hummus and open some organic wine and then sit back and listen to all the legendary stories which didn't make the biographies."
I don't like...or I'd rather not eat......
"Liquorice is just wrong"
12 Barclay Terrace, Bruntsfield,
Edinburgh EH10 4HP
(0131 229 1394)