Flavour Profile: Masterchef winner Derek Johnstone
Masterchef winner Derek Johnstone, who looks after three restaurants at Rusacks hotel in St Andrews, tells why he became a chef and names his favourite Scottish eatery – and it’s not where you expect.
What’s your favourite ingredient? I love using good quality vinegar and we always make our own with left over white and red wine. For me a good plate of food can be transformed into an excellent plate of food by using the correct level of acidity. We flavour our vinegar with everything from tarragon to sea buckthorn,
seaweed and even avocados.
Do you have a guilty food pleasure?
Definitely a good quality and hot Indian-style curry. As a family treat, when I was young, we would order Indian takeaway once a month. I absolutely loved it and really looked forward to it. The best curries I get to try now are prepared by my sous chef Saga. He grew up in New Delhi, so his curries are incredible and the whole team really enjoy it when it is his turn to prepare the staff meal.
Tell us about your first food memory?
Believe it or not I don’t have an enjoyable food memory from childhood. I just remember bland barley broths, over-cooked tripe and liver that still haunt me. Due to this, at a young age I made the decision that I was going to learn how to cook. I had no idea that it would become my profession.
What’s your favourite Scottish restaurant, deli, or cafe?
I recently moved to St Andrews and discovered Jannetta’s Gelateria. It’s an institution that serves fantastic ice creams and desserts. I also enjoy popping into JP Deli in North Berwick after we’ve had a long walk on the beach with our dogs.
What would be your last supper? Pan roasted diver caught scallop to start, then a roe deer wellington for the main course and, for pudding, an apple tart tatin. Yum!
Starter or pudding?
Starter. I prefer savoury over sweet every time.
Do you have any food hates? Andouillette sausage and tripe are two things I will never eat again. I tried both when visiting Paris and I could not eat more than one bite.
What starters, main, and dessert would be served at your dream dinner party and who would you invite?
We’d start with a selection of Scottish fish and shellfish, especially langoustines and scallops as I love them.
For the main course we would have grass-fed Scotch beef and, to finish, a hot raspberry souffle. I have not seen my friends and family nearly enough over the past two years due to the pandemic and work commitments, so I would love to share a meal with them and have time to catch up over great food and wine.
What’s your favourite geographical foodie destination?
I visited Iceland a couple of years ago and loved the style over there. I also love Singapore, as it has an amazing offering and there are plenty of highend restaurants, which I am desperate to revisit when time allows, including Zen which has just been awarded three Michelin stars.