National Piping Centre Head Chef, Eddie Shaw, says he is delighted to have won a top award at the recent Scottish Hotel Awards. Eddie, Head Chef at the NPC’s Pipers’ Tryst hotel, says it is the first time he has won an award and that it “feels great to have won as there were some really decent chefs on the shortlist.” The 16th annual Scottish Hotel Awards took place at the Crowne Plaza in Glasgow last Sunday night.
Eddie has worked as a chef for over 30 years with the last 12 years being at the Pipers’ Tryst hotel. In that time he has forged a great relationship with the staff, directors and his many regular customers.
Says Eddie: “It’s been a great 12 years with lots of good memories. I remember one time we were cooking individual haggis for Prince Charles – mini chieftains, we called them – but one of the chefs inadvertently boiled them instead of simmering them. They all burst! We quickly asked our supplier to deliver more haggis as quickly as possible. They appeared very quickly right enough, but the police wouldn’t let the supplier through to deliver them. We had to run out the kitchen and down the road to where the supplier was being stopped by the police.”
Some of Eddie’s all-time favourite dishes to cook have been the chorizo, black pudding and potato salad, and the smoked haddock, black pudding, crumpet, poached egg with cheese sauce. Eddie’s favourite recipe is smoked haddock and Scotch egg.
Last week, Eddie launched his latest menu featuring a new crop of locally sourced Scottish dishes. Take a look HERE.
