In the kitchen with Scott Paton and TOG Knives
We’re excited to announce our partnership with TOG Knives, celebrated for their precision-crafted Japanese-style knives tailored for professional kitchens. Together, we’re showcasing exceptional craftsmanship in the culinary world.
TOG Knives joined our Head Chef, Scott Paton, in the kitchen to delve into his expert cooking techniques, perspectives on the hospitality industry, advice for aspiring chefs, and a mutual dedication to culinary excellence and innovation.
TOG: Can you remember when you first fell in love with food?
I can't remember specifically. I know I have always loved food, but guess I really got tucked into kitchen life when I was 15 and I started in the kitchen part time... it was no going back from there.
TOG: Tell us a bit about your journey in food until now.
I started at 15 washing the dishes for a few months, moved onto a bit of part-time cheffing whilst I finished my exams, then started full time on the pastry. From there, my career grew and grew, before taking my first Head Chef job at 23.
I (we) opened Àclèaf in 2020 just before we got locked down. In 2023, we achieved our MICHELIN star.
TOG: How would you describe your style of cooking?
We try to keep things simple; great ingredients cooked with sympathy. We call it 'truth with elegance'.
TOG: Who are the people you most love to prepare food for?
Everyone really. I guess its always extra nice if you know they are real foodies and will really appreciate your craft.
TOG: Tell us how important you believe a quality knife is to aspiring chefs - and what they should look for when thinking about investing in one.
We always ensure the younger chefs invest in themselves and their tools. The TOG knife selection is everything a cook needs, and it's easy to keep the edge. It's vital to have a great knife in our industry, where precision is so important.
TOG: Tell us a little about Àclèaf and what you offer.
Àclèaf is a restaurant built on the experience I'd like to receive; feeling like a VIP, creating moments of unforgettable joy and reconnection with friends and family.
TOG: Àclèaf was awarded its first MICHELIN star in 2023, what did that mean to you as Head Chef? What did you practically have to do in order to achieve it?
It was an incredible feeling. A life's work for myself and the team vindicated. The only trouble is... now the 2nd star is on the list, and we're hunting it down (with the help of TOG).
TOG: What is one of your favourite interesting knife techniques and why do you like it?
I love using my TOG Sujihiki carving knife to precisely open my lemon sole as demonstrated in the recipe (featured at the bottom of this article).
TOG: Was there a particular reason you were drawn to collaborating with TOG Knives?
We all use TOG in the kitchen, so a collaboration seemed perfect... we can't collaborate with a brand or product we don't use or don't enjoy.
TOG: Can you tell us what your favourite TOG knife is - and why?
My Sujihiki carving knife. It's edge is so precise; it stays sharp and the long blade allows for perfect execution.
TOG: What are your top three tips for a keen home cook looking to improve their cooking?
1. Use a sharp knife. It's safer and more accurate.
2. Seasoning. Never stop tasting and flavouring food.
3. Keep it simple and treat your produce with respect.
TOG: What changes do you anticipate in the UK hospitality industry over the next 5 or so years?
I see and hear from the colleges that becoming a chef is now a desirable industry again... so I hope to see the skill gap closed and more chefs on the scene in restaurants that uphold the integrity of our industry.
TOG: Any advice for a young chef just starting out on their career?
Find a kitchen that suits you, find a chef who will give you time to be creative and express your techniques to make and learn from your own mistakes.
TOG: Finally, what is one song that is always on when you're preparing food?
'(Sittin’ on) The Dock of the Bay' by Otis Redding
Book your Michelin Dining experience here
Scott's Lemon Sole, Velouté and Fermented Grape
Ingredients
Fermented Grape:
250ml verjus
30g pectin NH
75g sugar
1tbsp Champagne vinegar
Lemon Sole:
1kg skinned and filleted sole
Sole Velouté:
100g lemon sole trim
1 clove garlic
200g shallots
200g celery
2 thyme sprigs
100ml white wine
400ml fish stock
300ml double cream
200g butter
60g smoked haddock
Recipe
Fermented Grape:
Bring the verjus to a boil. Mix the pectin with the sugar and use a hand blender to dis- solve before adding the mixture to the verjus. Place the pan back on the heat and bring back to the boil while whisking continuously, As it begins to thicken, add the Champagne vinegar and then allow to cool.
Lemon Sole:
Flatfish like lemon sole can be cut into four natural fillets by following the natural line on either side of the fish. Two of the fillets will be smaller than the other two, save any trim for the velouté.
Take the larger fillets and carefully butterfly them using a sharp knife. Lay the smaller fillets and place one inside each of the butterflied fillets. At Àclèaf we sprinkle ours with a touch of nori powder. Fold the butterflied fillet over the small fillet and roll tightly in cling film. Refrigerate for a minimum of 3 hours.
Cook the fish by placing it – folded side up - under a grill on low heat for 3 minutes with a small amount of butter. Turn the fish and grill for 1 more minute before leaving it to finish cooking and resting with its residual heat.
Sole Velouté:
Chop the shallots and celery and sweat them off in a heavy-based pan with the garlic, thyme and 50g of butter. Add the sole trim and sweat this off.
Once softened, add the white wine and reduce by half before adding the stock and again reducing by half. Follow with the double cream and again reduce the mixture by half.
Add the smoked haddock and infuse for 10 minutes. Finally, pass the sauce through a fine mesh sieve back into a clean pan. Add the remaining butter and bring back to a boil to create a glossy finish.
To Finish:
Finely slice 100g white seedless grapes and coat in the thickened fermented grape base.
Serve the sole in a bowl on top of the fermented grape and top with 5 slices of the white grape, caviar and an oyster leaf. Finish by lightly foaming the velouté and pouring this around the fish.
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