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An interview with Neil Clark, Head Chef from La Vallee Blanche Restaurant in Glasgow.

Posted on: March 11, 2011     |     1 comment

Neil Clark has been at the head of the brigade since the doors opened in 2007 and he has received tremendous reviews from some of the top food critics on the west coast of Scotland and further afield.

Neil’s career took off in the critically acclaimed Yes Restaurant in the city centre working for the much publicised Executive Head Chef, Ferrier Richardson. Yes was a highly recommended 2 Rosette establishment. When the brigade moved to open Ferrier Richardson’s new restaurant Eurasia, Neil was promoted to Junior Sous Chef his first senior role in kitchens. The restaurant went on to win awards for New Restaurant of the Year, Restaurant of the Year, Chef of the Year and 2 Rosettes.

Neil continued his career in well known establishments in Glasgow and Australia before taking the position of Senior Sous Chef in Etain under Head Chef Geoffrey Smeddle who is now Michelin Awarded in his own restaurant. Neil was promoted to Head Chef when Geoffrey moved on and continued to grow the restaurant's reputation for fine cuisine in elegant surroundings. Etain was awarded Restaurant of the year in 2005/2006 with Neil heading up the kitchen.

Neil’s menus in La Vallee Blanche are all based around seasonal produce and cheaper cuts of meat, he gets the best out of every product from hand dived scallops to his salad leaves every ingredient is treated with respect. He trains his team to the highest of standards to ensure the restaurant not only produces top quality food but is consistent with standards during every service, from  Friday night to a Sunday Brunch.

Have a look at Neil’s current menus at www.lavalleeblanche.com/menus

Comments (1)

  • Posted on 28 Mar 2011 by Bobby user avatar image

    This Chef can cook i love to go to this restaurant as often as i can!! Would always reccommend it to anyone who enjoys fine food.

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