AN Isle of Skye chef is set to make his TV debut this month as he said it has always been a “real dream” to compete against some of the best in the industry.
Calum Munro, chef-owner of Scorrybreac Restaurant in Portree, will be representing Scotland in the twentieth season of the popular primetime cooking show the BBC’s Great British Menu.
He will be alongside a line-up of exceptional Scottish culinary talent on the show which airs on Tuesday, February 11, at 8pm on BBC Two and iPlayer.
Munro’s rivals on the Great British Menu include; Mark McCabe, head chef at Henrock by Simon Rogan; David Millar, executive chef at Jupiter Artland; and superyacht chef, Hannah Rose.
The island chef said he knows he’s up against some “serious talent” but is relishing the challenge as he can’t wait for people to see some of the dishes he creates during the show.
He said: “Taking part in Great British Menu this year has certainly been one of my career highlights so far. I’ve been a big fan of the show for as long as I can remember, and it’s been a real dream to have been asked to represent Scotland in its twentieth year and compete against some of the country’s top chefs.
“I’m up against some serious talent and I’m really looking forward to everyone at home watching my journey on screen.
“This year’s brief is ‘Great Britons’, which was a lot of fun to work with - highlighting historical figures from Skye and across Scotland. I can’t wait for people to see my interpretation of the theme through the dishes I created, which champion the outstanding produce available to us around Scotland and the Hebrides.”
Munro founded the Scorrybreac Restaurant in 2013 and named it after his parents’ home, as he originally launched it in their front room, with him in the kitchen and his brother Niall running dishes to 16 covers six days a week.
In 2015 the pair moved into the restaurant’s permanent home in Skye’s capital village, Portree.
The restaurant is listed in the Michelin guide and is located in one of Scotland's most picturesque locations overlooking Portree Harbour on the Isle of Skye.
Learning his craft in kitchens all over the world - from Vancouver to Paris - Munro uses his experience to create modern, Scottish cuisine with international influences.
Munro works closely with a network of small local producers on the island, as well as foraging himself for ingredients across the shorelines and forests, as he aims to showcase the best culinary experiences Skye has to offer.
