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An interview with Alex Thain, Head Chef of the Butcher Shop Bar and Grill in Glasgow’s west end

Posted on: June 7, 2011     |     0 comments
An interview with Alex Thain, Head Chef of the Butcher Shop Bar and Grill in Glasgow’s west end

A leading a Steak house in Glasgow’s west end is not where you would expect to find Alex.  However, due to the Butchershop Bar and Grill having a loyal following and a great reputation the proprietor has permitted Alex to rebuild since taking over at the brigade earlier this year.  He has already brought a different style to the restaurant cooking fresh specials like  Skate wing with burn noisette and fresh gnocchi with butternut squash to name but a few. When Alex took over the kitchen he immediately sourced new suppliers from the Glasgow area producing high end beef and pork for the menu and is quickly becoming known for the best steak in the west end of Glasgow.  With a chef of this calibre you can be sure that the quality of food leaving the kitchen is of the highest standard.

Below is a brief history of Alex’s career which should be an inspiration to any aspiring chef in this difficult industry!

Alex started his kitchen career in 1995 in the Scottish highlands before moving to Perth to gain his first taste of fine dining food at Kinnaird Estate. With over four experience in professional kitchens Alex gained an opportunity in one of Scotland’s best known hotels, Carnoustie Golf Hotel. At this point in his career Michelin food came calling in the form of One Devonshire Gardens under Head Chef Andrew Fairlie this brigade was the best in Glasgow with a Michelin star and 3 Rosette accreditation and countless awards.

Alex moved in to the management side of the kitchen when he returned to One Devonshire Gardens this time working for Gordon Ramsay Holdings under Head Chef David Dempsey one of Ramsay's protégés. Alex was the junior Sous Chef and in control of the sauce section in the Michelin awarded restaurant. After gaining the experience of managing a team he moved to the newly opened Etain Restaurant under Geoffrey Smeddle now the owner of The Michelin awarded Peat Inn. This is where Alex entered and won the Gordon Ramsay Scholarship which catapulted his abilities into the media.

Alex was head hunted by a restaurateur opening a new fine dining restaurant in Edinburgh called Cosmo. The restaurant opened after much anticipation and received excellent reviews from the capitals top critics, unfortunately, it ceased trading in 2006 after only a year.

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