Name: Shaun Moffat
Job Title: Executive chef, The Edinburgh Castle
Cooking style: Modern British/Contemporary
What got you into cooking?
I’ve always remember being a pretty avid cook, both my parents tended to enjoy cooking and we were always encouraged to do it from them
Why did you choose the gastropub route?
It’s just always something I’ve enjoyed, you can some absolutely blinding food in a relaxed comfortable atmosphere, I visited the Hand & Flowers not long after they received their first star, I was very inspired by it all.
What do you enjoy most about your industry?
It’s the best, being hospitable is great, I feel like we’re all in it for a that reason ultimately
What makes eating at The Edinburgh Castle so special?
We strive to make everything accessible as possible; we utilise the best produce available to us as much as we can, and I feel like that translates to the plates when the customers are dining with us. Working intensely within the seasons and changing the menus to reflect that
Who’s your biggest influence?
There’s so many from farmers, growers, chefs. It’s a brilliant time to be working in the industry, there’s been a real resurgence of people who really care for crafts from butchers to even blacksmiths now, it’s really inspiring.
What does being a Top 50 Gastropub mean to you?
Honestly, it means a lot. Landing in the top 50 on our first go and being the second highest newcomer in the country is amazing. To be recognised by our peers and having our hard work be recognised is always rewarding.
What advice would you give to your younger self?
Honestly, I’ve had a pretty good time of it, there’s not much I’d change. Take more holidays and eat at more establishments is probably what I would say
What do you think the future holds for Gastropubs?
A lot I feel, there’s a lot of movement out of cities and London at the moment, The gastropub scene I feel is going from strength to strength. There’s a huge focus on it as much as restaurants these days, and you see more and more that there a real care and attention being put into gastro pubs openings now, delivering the entire package.
