The next instalment in our ‘Meet the Chef’ series features Marcello Tully, the only Brazilian-born chef in Britain to gold a Michelin star. His food is unquestionably Scottish, yet remains influenced by his cultural and culinary past.
Do you have a theme this year?
Yes – I love an excuse to showcase dishes from my native country Brazil, with the recent Rio Olympics and before that, the World Cup, we celebrated with a selection of ‘Brazilian Street Food Snacks’ adapted to a selection of canapés. I also like to incorporate a few typical South American ingredients, so some of the dishes here have a slight Brazilian twist.
Is there a specific dish on the menu you would like to highlight?
I would like to highlight stuffed seabass filled with a seafood mousse served with a Caipirinha Gel. The mousse is a mix of white crab meat bound together with garlic, ginger, chilli and coriander – flavours very typical of Brazil. The Caipirinha Gel is a really zesty mix of limes, sugar and sugar cane rum.
Any specific suppliers you would like to mention?
I would gladly mention all my suppliers, they are the very reason I am able to put such wonderfully fresh, local produce on the menu. They all go the extra mile when it comes to delivering the very best produce. I would like to mention Roger Whiddon, Isle of Skye Fresh Produce Company, who has the knack of packing a variety of delicious herbs so fresh they look like they’ve been picked right before going on the customer’s plate.
I fell in love with the island’s rugged landscapes, dramatic vistas and famously unpredictable weather. Skye is surrounded by some of the finest ingredients – a chef’s paradise!
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