The head chef at The National Piping Centre – Eddie Shaw – has served up a delicious recipe for a cook book in aid of a Glasgow hospice.
His dish of Walnut Crusted Salmon with Sweet Potato, Kale Bon Bons and Spinach Pesto will feature in Glasgow Cooks Better, which is being produced to raise help money to build a new home for the Prince and Princess of Wales Hospice.
The Hospice provides specialist palliative care to people with life-limiting illnesses including cancer.
Eddie’s recipe is packed with superfoods such as spinach, kale, salmon, walnuts and sweet potato which contain properties which can protect against cancer. He said: “The ingredients combined in this dish would work for an elegant supper or a lunchtime treat.”
Eddie has been head chef at the NPC since 2006 and oversees The Pipers’ Tryst restaurant as well as the Centre’s large banqueting suite.
He enjoys cooking simple produce and takes inspiration from his food hero Marco Pierre White. The National Piping Centre promotes Scotland at its best and this is reflected in Eddie’s food, from traditional classics to the freshest west coast seafood, fine cuts meats and sumptuous desserts.
If you’re in Glasgow and would like to go for a meal at the Pipers’ Tryst, you can book online at www.thepipingcentre.co.uk/hotel-restaurant/pipers-tryst-restaurant or call 0141 353 5551.
Glasgow Cooks Better, featuring Eddie’s recipe and a host of other chefs, will be out later in the year.
