Shaun Woodhouse, Executive Chef at One Square, discovered his love of cooking from an early age and has a wealth of experience in reputable kitchens. Here he shares with us his cooking style, his menu inspirations, favourite dishes and much more! Read on to whet your appetite and see how he showcases the best produce that Scotland has to offer.
Please tell us a little bit more about yourself.
I was taught how to cook at a young age by my mum and grandmother, my earliest memory is baking a rhubarb crumble using rhubarb grown in the garden. I have over 22 years’ experience within the industry, I began my career at 16 years old as a Commis Chef in the Park House Hotel, owned by MacDonald Hotel Company. Within a year the restaurant gained two AA rosettes which was a great experience to be part of. I worked in Tralee, Ireland for three years which is where my knowledge and love for local produce grew. I moved to Edinburgh in 2004 and worked my way up the ranks with Handpicked Hotels, being appointed as Senior Sous Chef, assisting with their restaurant openings across the country. In 2016 I was appointed Executive Sous Chef at the Sheraton Grand Hotel & Spa and the rest is history!
You have recently been promoted from Executive Sous Chef to Executive Chef. Please tell us more about your new role and what’s involved.
To be honest, I took this opportunity to be able to put my stamp on the menus and really showcase the great produce that Scotland has to offer which has been reflected in the new One Square menus. Sourcing new and local suppliers has been a priority of mine since I was promoted and creating lasting partnerships with small businesses. Managing and being fully responsible for a large team of chefs has been amazing. I enjoy developing the team to help them progress within the industry by implementing training plans and giving them opportunities to work on exciting projects.
Please tell us more about the new menu you have created and what guest can expect.
I created the menus with the customer experience in mind. I want our customers to leave feeling happy and full. I want to create a memorable food experience and lasting impression to keep them coming back to experience new dishes. The menus have a strong emphasis on seasonally changing larder, I have always been inspired by home cooking and I am a firm believer in simplicity. If you have the right produce half your job is already done! You can expect a range of locally farmed meat such as Jacob’s Ladder beef short rib and of course the menu would not be complete with Scottish seafood caught just off the coast.
Where do you find inspiration for your menus?
Again, my childhood inspires me, growing up I spent a lot of time at my grandparents farm in Tipperary, Ireland. This is where I was taught the importance of produce and home cooking techniques that have been in the family for generations. I am not going to lie.. I also take inspiration from Instagram, I love that so many talented chefs share their work with the world.
How does the new menu cater for a variety of dining occasions? For example the time constrained business meeting to a relaxed leisurely lunch?
I have created a new Express Menu which we have never offered before. This is served between 12 -2pm and 5 – 7pm. I designed it so that it is suited for those looking a nice meal on their lunch break and to ensure they don’t feel rushed trying to get back to the office on time. Being positioned a stone’s throw away from Usher Hall, I wanted to offer theatre goers a meal they can enjoy should they need to rush out in time for the show. The A La Carte menu has been designed to create a more laid back experience, we now offer sharing dishes such as a 900g Ardrossan smoked ham hock or 7 bone rack of Inverurie lamb.
Which in your opinion is the most versatile ingredient?
I would have to say onions. They can be used for everything from creating stock to garnish and sauces, the list is endless!
Favourite all time dish and why?
Wow that is a hard one but I would have to say a Sunday Roast! It is a time for the family to get together and enjoy a nice meal without distractions. I prefer lamb with carrot and suede, honey glazed parsnip, crispy roasties, mint sauce and not to forget Yorkshire puddings.
Top tip for a first time visitor to Edinburgh?
Start from the top (Edinburgh Castle) and work your way down through Royal Mile to Princes Street. Soak up the atmosphere and surroundings, there are plenty of coffee shops and bars to try out on your way. Don’t be worried about the smell in the air, it is the hops from the many brewing distilleries we have in Edinburgh.
Where is your own ‘Hidden Edinburgh?’
Leith and the Shore, a very up and coming area with so many hip bars and restaurants to choose from. The Pitt Market is a must when visiting the East of the city followed by a lovely walk on the Shore.
What is your life motto if you have one?
Don’t stress, relax! What will be will be.
Discover more about the new One Square menu here – www.onesquareedinburgh.co.uk
