Roberta Hall-McCarron, a prominent Scottish chef, highlights her deep connection to Scotland's culinary landscape through her restaurants and new book, 'The Changing Tides'. Her experiences under renowned chef Tom Kitchin influenced her cooking style, focusing on local Scottish produce while also integrating global flavors. Hall-McCarron asserts the growing culinary scene beyond Edinburgh, celebrating Scotland's rich offerings. She passionately promotes the use of seasonal ingredients and expresses pride in her heritage, crafting an identity through food that respects tradition yet embraces innovation.
"Scotland has so much scope and so many wonderful places are opening outside of Edinburgh," she says when we speak.
"Working with him was a pivotal moment in my career. It was infectious working in a restaurant where the chef owner was there for every service."
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