Since opening last year, seafood & oyster bar White Horse has made waves. We catch up with head chef Scott Ralston to get the lowdown on his love of Scottish seafood.
How did you get into cooking?
All of my family are chefs so growing up, I was surrounded by people cooking and it felt like the natural thing for me to do. At 15 I started working in a kitchen and then, when I left school at 18, I went full time. At home I was always helping my parents cook and learning from them.
Who or what has inspired you the most in the kitchen?
My younger brother Stuart has been my biggest inspiration. We started working in the restaurant industry at the same time and he now owns his own restaurant where he is the head chef. His drive and passion is something that has always inspired me.
Working with fresh produce, especially Scottish products, inspires me and is why I love working at the White Horse. We work closely with local suppliers to ensure our produce is the best and freshest. White Heat by Marco Pierre White was also a big inspiration for me and my career.
Can you tell us about your approach to choosing suppliers?
It’s important for me to work with suppliers who share the same passion. I want to ensure we’re using the best ingredients which have been sourced ethically and sustainably. We work with local suppliers who source the best seafood and shellfish from around the UK & further afield.
What is your favourite Scottish fish?
Scottish salmon due to it’s versatility, from raw to the many ways it can be cooked. We do a fantastic scotch bonnet smoked salmon dish here at White Horse. It’s a got a great spicy kick to it and it’s also exclusive to us through our collaboration with Belhaven Smokehouse.
What is your favourite dish on the menu?
The seared tuna with sesame seeds, grapefruit and nasturtium is my favourite. It’s the dish I cooked at my interview for White Horse. It’s been on the menu since we opened and is still one of our most popular dishes.
What is the one treat you can’t live without?
Cadburys chocolate. I always have a stash at home.
Scott Ralston is the Head Chef at White Horse Oyster and Seafood Bar in Edinburgh. www.whitehorseoysterbar.co.uk
Scott Ralston’s Sesame Tuna and Pink Grapefruit
- 2 x 150g tuna loins
- 40g black and white sesame seeds
- 50g miso paste
- 1 pink grapefruit, segmented
- 6 Nasturtium leaves
Place the sesame seeds on a baking tray and toast under a pre-heated grill, stirring every 45 seconds till they start to pop and crackle. Leave to cool.
Add a little olive oil to a hot pan and sear the tuna for 30-45 seconds on each side. Remove from heat and brush miso paste onto all sides, covering the tuna.
Roll in sesame seeds and refrigerate.
When ready, thinly slice your tuna and arrange 4-5 slices on each plate.
Place the grapefruit segments and nasturtium leaves around the tuna. Finish by drizzling a little sesame oil over and sprinkle with sea salt.