Monday, 23 May 2016

5 Questions - Ruaraidh (Rury) Campbell, Junior Sous Chef @ Hilton Glasgow

Rury Campbell, 5 Questions, Hilton Glasgow, Junior Sous Chef
The Ideal Home Show Scotland rolls back into Glasgow on Friday, just in time for the Bank Holiday Weekend. From kitchens and bathrooms, to bedrooms and basements, fixtures and fittings to fine food, gardens and the latest high tech gadgets, to fashion beauty and gifts, you'll find it all under one roof at this award-winning show. You'll also find some of Scotland's best independent food and drink producers selling their wares plus you'll have the chance to see some of the best chefs in Glasgow being put through their paces at the a Super Theatre. Rury Campbell, who is Junior Sous Chef at Hilton Glasgow, will be on stage on Saturday, Sunday and Monday cooking a few classic dishes to help you throw the perfect dinner party. I caught up with Rury earlier this week and put my 5 Questions to him.
Rury Campbell, 5 Questions, Hilton Glasgow, Junior Sous Chef
Here's Rury's story;
How did you get started?
I started off working front of house at Hilton Glasgow before I went to college. Over time, I moved into the kitchen and have worked my way up from there.
What advice would you give to any aspiring chef?
You've got to stay focused and always be willing to learn. Grab every opportunity by the horns. Finally, it's a tough industry so you'll need to have a good bit of drive and determination.
Where would you like to see your career in 5 years time?
In 5 years I’d see myself as a head chef in a hotel or restaurant.
If you could only cook one of your own recipes, what would it be and why?
That's a tough one. Not sure about the recipe but I love to work with fish and shellfish. Whatever I cook, I'd be keeping it fresh and simple but also try to be innovative at the same time.
You can invite one person (living or dead) to your last meal - Who would it be and why? ...and what's on the menu?
I’d love to invite Albert Roux for dinner, just to hear about his experiences as a chef and his thoughts on the industry.. As for the menu, it would have to be some great quality Scottish seafood. Simple food, cooked well - perhaps a Bouillabaisse and a few glasses of Sauvignon Blanc to wash it down.
Rury Campbell, 5 Questions, Hilton Glasgow, Junior Sous Chef, Albert Roux
Rury will be cooking live on stage at The Ideal Home Show Scotland so if you're planning on heading along to SECC this weekend, you can catch him at The Super Theatre at the times below;
Saturday 28th May 11:00 - 11:45, Twice Baked Mull Cheddar Soufflé, Pear and Watercress Salad
Sunday 29th May 11:00 - 11:45, Ballontine Salmon, Avocado Ice Cream
Monday 30th May 11:00 - 11:45 AND 13:00 - 13:45 Twice Baked Mull Cheddar Soufflé, Pear and Watercress Salad (Both demos)
Rury Campbell, 5 Questions, Hilton Glasgow, Junior Sous Chef
If you fancy a little bit of luxury after watching Rury at the Super Theatre, Why not take a trip to the sumptuous Champagne Bar sponsored by Hilton Glasgow which is the perfect place to rest and recuperate with a glass of bubbly.
Accommodating up to 60 visitors at a time it is the ideal spot to meet friends and talk over the days events. Or simply add a touch of luxury to your day!
Hilton Glasgow are delighted to be sponsoring the Ideal Champagne Bar ……….Jozef and his team will be there over the weekend serving up Laurent Perrier and Heidsieck Monopole
Beers ,wine and soft drinks will also be available whilst Cheese,Salmon and charcuterie boxes will be also be on sale.
Tickets to the Ideal Home Show can be bought on the door or you can save yourself a little time by calling 0844 854 2014 or ordering online here.
Finally, I would like to thank Rury for taking the time out to answer 5 Questions and wish him every success with his career in the future.


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