Q&A: Andrew Mitchell – Ubiquitous Chip
Chef talks festive food as Christmas approaches
How does your restaurant change in look and atmosphere in December? What effect are you hoping for?
In years gone by, we have had silver birch trees, fairy lights and other magical Christmas fayre. This year we have something special planned with pheasant wings...pop in and see for yourself come December.
What are the challenges in catering for larger groups and parties? What works? What doesn't work?
The key for any busy period in the restaurant calendar is being well organised. At the Chip, we are used to catering for large parties throughout the course of the year.
Anything new and exciting likely to be on your December menu this year?
Apart from the usuals, partridge and pheasant have just come into season and will feature on
our menu. The Chip’s famous venison haggis and cloutie dumplings are always a favourite with
Any top tips for cooking for a big group at home?
Menu planning is key to success for cooking at home. For example, if the starter course is cold
such as smoked salmon, you can have your second course soup heating and then you just have to concentrate on the main course which you should try to prepare as much in advance as possible
OK, a stalk of fresh brussels sprouts has just arrived in the kitchen. What do you do next?
We get brussels sprouts in 20kg sacks, we go through that many! However the best tactic for
bangin’ brussels is to remove the outer leaves and steam for 6-8 minutes. Then toss in a pan with chestnuts, crispy bacon and a knob of butter.
What's your favourite day of the Christmas season? What are you likely to be eating?
I always look forward to Hogmanay. After a busy month in the kitchen, I can really let my hair down!