Kin The Roseate EDINBURGH Gary Maclean uses his first hotel restaurant project to convey the singular nature of Scottish produce and hospitality. Words: Abby Lowe • Photography: © Angel Gonzalez
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his year’s Fifa World Cup will be remembered for many things – not all of them in the spirit of sportsmanship – but perhaps one of the most heartwarming tales is the
lasting impression that Scottish football fans left on locals. Firstly, for impressively drinking Boston completely dry of beer, and secondly, for leaving an indelible mark on the city thanks to their warmth, wit and world-beating ability for a stealthily delivered, scathing put down. So much so, in fact, that when Scotland got booted out of the competition and the Tartan Army marched out of the city, locals were reportedly sad to see them go. This wasn’t a one-off occurrence though, because in general, the Scots have a reputation for making an impact. It’s a fact not lost on Gary Maclean – chef, author, educator and MasterChef winner, who recently wrote an opinion piece for The Scotsman encouraging his fellow countrymen to maximise their popularity. “If we liked ourselves as much as other people liked us, we’d be a superpower by now,” he laughs. “We should be prouder of what we’ve achieved as a country.” In truth, it’s Maclean’s job to extol the virtues of his homeland. As Scotland’s First National Chef, a position he’s held for nine years, part of the role includes promoting his country’s cuisine at home and abroad. It comes easily to him now: “Hand on heart, we have the best produce in the world,” he says in earnest.
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