Michelin 2025.
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00:00Mark, welcome to the party.
00:03Michelin Guide comes to Glasgow.
00:05What do you think that this means in terms of the food and drink scene in Scotland?
00:10It must be a good sign that things are going well up here.
00:13Yeah, I think it's amazing to have it here.
00:15It's also nice for all the people from Scotland who don't have to travel for once or travel a bit less.
00:22No, it's great. It's great.
00:24Everyone can come and see Kelvin Grove, I love this place.
00:26And it's good to celebrate Scottish cuisine.
00:29And I think there's been quite a few nice chef lunches put on by the chefs of Glasgow for everyone who's made the journey.
00:36So, yeah, it's a proud moment to see it happen in Scotland for once.
00:40You started chefing in Glasgow, well around Glasgow, and then in the city as well.
00:46And getting that chance to go out to a kitchen for the first time,
00:50do you think that that's hopefully something that is inspired by the success of restaurants with the Michelin Guide in Scotland
00:56that other young people will want to get involved and start rattling some pans?
01:01Yeah, I think so.
01:03It's a bit of a dark time in the industry right now,
01:06with a lot of restaurants questioning whether they'll be open in six months.
01:12So it's a bit strange here celebrating at the same time,
01:16but hopefully the exposure that Michelin brings to the industry in Scotland
01:24carries all of this forward a wee bit.
01:28Not just with Michelin-starred restaurants, but with just restaurants that are cooking good food.
01:33And that's how I started in, starting at Michelin.
01:37And I don't regret my journey.
01:39I think starting in a busy place that cooks tasty food is one of the best options.
01:46So, last time I saw you was just after you'd won two Michelin stars.
01:52How has this year been in terms of being able to take that as a platform and keep going?
01:57It was pretty special for us.
01:59I managed to get some extra tickets for my team from Manchester.
02:04We weren't really expecting it having been open for three years,
02:09but it's been a great year.
02:11A big year for us, for such a young restaurant.
02:14Still finding our feet with a lot of things.
02:17Just trying to cook tasty food and push for excellence.