My passion for food
Perthshire is well known for its stunning countryside and incredible natural larder.
You can combine both by taking a stroll through nature, where an array of tasty treats can be foraged from the land.
So it is little wonder Claire Fyfe was inspired to take up cooking while growing up in Stanley.
Long walks with her mum and cooking with her granny instilled a love of food that took her all the way to the MasterChef final earlier this month.
When asked what inspired her to take up cooking, she replies: “I think just being brought up cooking with my granny and mum from an early age.
“Everything was made from scratch, using seasonal, local produce. Very traditional meals of stews and roasts.
“We grew our own vegetables and growing up we would spend Easter and summer holidays on the west coast where we would fish for mackerel, pick mussels and go to the harbour to see what the catch was that day.
“I fell in love from an early age with that, and the amazing places I’ve travelled to has grown my passion even more.”
Claire (34) enjoyed a happy childhood in Perthshire, attending school at Glenalmond College.
Her mum and dad are still in Stanley and Claire admits she is missing her rural life while going through lockdown in her current home in London.
“Especially in these circumstances, I’m really missing my country fix because mum and I, while we’re walking, will be picking wild garlic or foraging for mushrooms,” she says. “You’ve got it on your doorstep up there, all these incredible ingredients.
“When you come to the Big Smoke, you take for granted that you have this amazing countryside on your doorstep. I had such a lovely upbringing in the country, [I was] very fortunate.
“The school was amazing and,yeah, home life was great.
“I have been really touched by all the love and support people have shown me, especially the school. It was such a happy time in my life and I have such wonderful memories.”
Claire’s love of food saw her take the leap and enter MasterChef last year.
It was a decision that more than paid off, with her run to the final week likely to open up a variety of doors for her once lockdown is lifted.
And she admits she is still getting used to the fame that has come with the show.
“It’s all a bit bizarre,” she laughs. “I was speaking to my mum this morning and I was just saying ‘it’s just me for goodness sake’.
“My phone is kind of blowing up, but it’s amazing, don’t get me wrong.
“It was all filmed at the end of last year so keeping it a secret was the hardest thing. I just kind of got back into normality and when it’s been aired again you kind of relive all those amazing memories you have, so yeah, it’s just been a little bit of a whirlwind watching it all back. It was definitely a rollercoaster. You’re in such a surreal bubble that you have to push yourself.
“You can’t just go ‘oh well’ when something goes wrong, you’ve got to just pick yourself up because you know everyone’s doing the same and everyone’s trying to be the best cook that they can.
“Cooking in that kitchen is not cooking in your own – I didn’t have the music on and a glass of wine in my hand. You do stupid things.
“I am the worst time-keeper at the best of times and that’s the one thing for me, time just went so quickly in that kitchen. Suddenly you panic and you rush stuff. “It was a massive learning curve.” Claire had a number of highlights during the show, including cooking on a warship for over 100 people and cooking for Tom Kitchin, someone she greatly admires.
But a trip to an exotic location was the moment that stands out for her.
“It was definitely going to Mauritius,” she says.
“I think that’s the kind of the person I am as well. I am all about the flavour in cooking, rather than it being a really pretty plate. Going to that country, it really pushed me because it’s such a diverse food culture which I’d never in my wildest dream cooked with.
“It opened my eyes and everyone is so passionate out there about their island and the food and their ingredients, and I just fell in love with it even more. I had been before a couple of years ago but