Regular vistors to H&C News will know that we love the amazing recipes provided by our content partner Great British Chefs, we often delve through the chefs, restaurants and recipes for ideas to pass on and today we took a good look at chef Phillip Carnegie.
Phillip Carnegie comes from a family of chefs – his brother worked in kitchens and his mother prepared food for a nursing home in a village near Alford, where he grew up.
When Carnegie was 17, Stephen Taylor offered him a traineeship at Aberdeen’s Shelly Leigh’s Restaurant (now Charlotte Bar and Grill). So he moved up north, eventually taking jobs at the Waterwheel Inn, the Lairhillock Inn and ultimately Germany’s prestigious Villa Hammerschimede.
Today, the Ben Nevis foothills and imposing Inverlochy Castle – one of Queen Victoria’s favourite holiday haunts – provide the backdrop for Carnegie’s cooking.
This luxurious venison recipe from Phil Carnegie combines the rich meat with the woody flavours of salsify and parsnip, creating a dazzlingly memorable meal. The venison jus takes a good amount of time to prepare, so ensure you alott enough time to prepare this venison dish.
For more from Phillip Carnegie including an insight to his restaurant Inverlochy Castle take some time here, we hope you enjoy it as much as we do.
Our thanks as always to Great British Chefs