official newsletter for luxury home owners. Edited by Sue Peach
Fab Arrival
Already renowned for superb haute cuisine, Passing Clouds just got a whole lot better thanks to the arrival of Fabrizzi McLaren, the well known celebrity chef. Fabrizzi joins us from the Royal Claymore Hotel in Dunfermline, one of Scotland’s top five hotels, and brings a unique blend of Highland and Mediterranean flavours, reflecting his Scottish and Italian parentage. Unlikely as it may seem, he started out as a mild-steel welder in one of Scotland’s mighty shipyards, on the Clyde, where he won the BOC diploma for vertical flange welding. But this was not enough for Fabrizzi, and his long held passion for haute cuisine was soon evinced, when he graduated from the John Tory school of cooking in Dumbarton, collecting the Dunlop gold medal for his impressive ‘Highlander Beef Wellington.’
Subscribe to:
Post Comments (Atom)
2 comments:
Ah tae huv been at yon John Torrie's cookin' course although mine's wiz a wee bit clandestine as this wan only used fayre fae Asda where he works undercover in the guise of a shelf packer. He taught me the intricacies of Artichoke Auchtermuchy usin' only a Chisel and a Blowtorch tae blend the ingredients. Ah then wiz able tae make a presentation o' Ballachulish Broccoli wi' a cheeky wee twist ( wan o' Fabrizzie's Flanges tae present it oan).
It's held me in good stead an' ah'm plannin' tae use ma culinary juices tae recreate an ancient Celtic potion (soon tae be available at ma Celtic Centre).
Slainte Mhar, Rannoch.
Readin' aboot Fabrizzi's restaurant reminds me o'a strange case ah got called up tae jury duty fur. 6000 Ants dressed up as rice were accused o' robbin' a Chinese restaurant. Not Proven.
Slainte, Rannoch.
Post a Comment