Шеф-повар из Шотландии рассказал о карьерном пути и самых громких кухонных катастрофах

Brian Padmore is the head chef at Loch Leven's Larder. Opened in 2005 and set in picturesque scenery on the Loch Leven Heritage Trail, near Kinross, the Larder is a popular day trip destination and stop-off for families and foodies keen to explore its expansive deli, gift shop and food hall. This week, Padmore takes on our chef Q&A: When did you realise that you wanted to be a chef? When I was working as a kitchen porter, I was asked to help the head chef with prep. Before long, I was helping during service too, and that's when I realised this was what I wanted to do. What was your first kitchen job like? My first full-time chef role was tough – long hours in a demanding kitchen – but I was lucky enough to work alongside brilliantly classically trained chefs who had a genuine passion for great ingredients. It was the best place to learn. What does 'good food' mean to you? Good food is about cooking to the highest possible standard, regardless of the style of restaurant or your personal taste. Whether it's fine dining or a local café, if it's done properly and with care, it's good food. Can you share a memory of your worst kitchen disaster? In 37 years, there have been a few! The most memorable recent one was when one of my chefs left a pan of condensed milk on the stove. It boiled dry and exploded all over the kitchen ceiling. I got the phone call at 2 am while I was driving through France, so I couldn't help with the clean-up! Where is your favourite place to eat? Namaste in Dunfermline. Their Veg Manchurian is absolutely to die for. Read more: What is the best thing you've cooked recently? Roast hispi cabbage with a lemon and herb coconut masala dressing. Simple quality local ingredients that come straight off the fields here at the Larder, Channel Farm makes it so fresh and packed with flavour. What do you think is the biggest misconception people have about working in a professional kitchen? That you can climb the ladder too quickly without mastering the fundamentals. And that everything needs to be finished with tweezers! If you weren't a chef, what do you think you'd be doing with your life? I'd probably have joined the Royal Navy. What is one ingredient or kitchen tool that you think everyone should have at home? For ingredients, good-quality sea salt, black pepper and curry powder. A light dusting of curry powder on seafood before cooking works brilliantly. For tools, a Microplane and a really good knife are essentials. What has been the one highlight that stands out in your career so far? Cooking for and meeting Rob Rinder. He's been one of my daytime TV heroes for years, and he was every bit as genuine and friendly as I'd hoped – an absolute gent.