TOP OF THE CLASS
the class
Brian Maule is teaching the next generation of chefs to respect their ingredients
WORDS PETER RANSCOMBE IMAGES ANGUS BLACKBURN W
hen Brian Maule returned to Scotland in 2001, he wanted to bring with him the skills and techniques he had learned from Michel and Albert Roux while he was their head chef at the
two Michelin-starred Le Gavroche in London. Opening Chardon d’Or in Glasgow marked the culmination of a life-long dream for Maule, who still works in his restaurant six days a week. He was only 24 when he was named head chef at Le Gavroche, where
he was in charge of a brigade of 18 chefs. Having learned his craft in first Irvine and then Lyon in France before moving to London, the chef is now keen to pass on his knowledge. ‘One of the most-important lessons for me is teaching kids how to
respect the ingredients,’ explains Maule, who regularly welcomes local school children into his kitchen to learn about food. ‘Whether it’s foie gras and caviar, or a carrot and an onion, there’s been work involved in making those ingredients.’ He also works with Culinary Excellence, a programme that helps
youngsters from disadvantaged backgrounds to experience life in a professional kitchen and dining room. ‘For me, discipline and working in a clean and tidy way are important
as well,’ he adds. ‘Working in a clean and tidy manner helps you to put the dishes together and to understand what you’re trying to achieve. ‘I think it’s important to give people a chance. The more you put in,
the more you get out. Some people pick up things quicker than others so I think it’s all about commitment and patience. If you believe in what you’re doing and have a picture in your head of what you want to be then your time will come in the end.’ Maule, who hails from Stevenston in Ayrshire, enjoys his Sundays
away from the restaurant with his wife, Susan, and their three children, Kieran, Bryony and Eilidh. He is currently preparing to change over from his winter menu to his spring menu. ‘Cooking with what’s in season is very important to me, like with
these three dishes,’ Maule says. ‘I speak to my suppliers to find out what’s available. In the middle of April, we’ll be changing the a la carte menu again for spring. We’ll start preparing lighter dishes, rather than braised or confit.’
Left: Brian Maule outside his restaurant in Glasgow.
WWW.SCOTTISHFIELD.CO.UK 139
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