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Behind the scenes at Gleneagles - with executive chef Simon Attridge
This week Rosalind goes behind the scenes at one of Scotland's most famous hotels - Gleneagles - to chat to executive chef Simon Attridge.
Simon chats about Scotland's larder and its influence on the menus at Gleneagles, what it was like to gain a Michelin star at 25 and working with Heston Blumenthal.
Rosalind is also joined in the studio by Gaby Soutar, The Scotsman's restaurant critic, to discuss the evolution of fine dining, her thoughts on the Gleneagles breakfast and dinner as an experience.
Simon chats about Scotland's larder and its influence on the menus at Gleneagles, what it was like to gain a Michelin star at 25 and working with Heston Blumenthal.
Rosalind is also joined in the studio by Gaby Soutar, The Scotsman's restaurant critic, to discuss the evolution of fine dining, her thoughts on the Gleneagles breakfast and dinner as an experience.
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By The Scotsman
4.9
1818 ratings
This week Rosalind goes behind the scenes at one of Scotland's most famous hotels - Gleneagles - to chat to executive chef Simon Attridge.
Simon chats about Scotland's larder and its influence on the menus at Gleneagles, what it was like to gain a Michelin star at 25 and working with Heston Blumenthal.
Rosalind is also joined in the studio by Gaby Soutar, The Scotsman's restaurant critic, to discuss the evolution of fine dining, her thoughts on the Gleneagles breakfast and dinner as an experience.
Simon chats about Scotland's larder and its influence on the menus at Gleneagles, what it was like to gain a Michelin star at 25 and working with Heston Blumenthal.
Rosalind is also joined in the studio by Gaby Soutar, The Scotsman's restaurant critic, to discuss the evolution of fine dining, her thoughts on the Gleneagles breakfast and dinner as an experience.
Learn more about your ad choices. Visit podcastchoices.com/adchoices
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