Chef Alan Clarke shares one of his favourite halibut recipes, and puts a new spin on the iconic rowie

Guest chef Alan Clarke puts a new spin on the iconic rowie

It’s no exaggeration to say that “food is life” for Alan Clarke, head chef at Maryculter House Hotel on the outskirts of Aberdeen.

Alan, who is originally from Forres, has created culinary masterpieces at some of the most prestigious restaurants in Scotland.

He recently came up with a brand-new menu for the hotel’s Poachers Restaurant, which is full of punchy seasonal ingredients and locally sourced artisan produce.

“I can’t stress enough how important it is to use the bestquality produce that is available at different times of the year,” said Alan.

“All our fish is landed in Peterhead and delivered up to six days a week; we source our meat from Charles McHardy Butcher in Stonehaven, while our fruit and veg suppliers are based in Montrose, in the heart of Angus – a region renowned for growing the freshest, most flavoursome produce.

“My favourite dish from the new menu, and indeed past menus, is Grace’s Highland Beef.

“The produce we receive from Grace Noble at Aberdeenshire Highland Cattle, based near Banchory, is second to none.

“Aside from that, my key ingredients for the next few months include beetroot – the options for cooking with it are almost infinite – and halibut, which is by far my favourite fish to cook.”

Here, Alan shares one of his favourite halibut recipes with menu readers, along with a rather special bread and butter pudding made with north-east rowies (referred to as butteries and rolls in different parts of the country).

Chef Alan Clarke