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Chef revelations: Derek Donaldson

17 September 2015
Chef revelations: Derek Donaldson

The executive chef at Morblas Seafood and Grill, Hilton Glasgow on his likes, dislikes and secrets

What was your best subject at school?

What was your first job?

YTS apprentice chef with Stakis Hotels

What do you normally have for breakfast?

Fruit juice, a cereal bar and a multivitamin pill

What do you do to relax?

I like to play table tennis and spend time out with my family

Which is your favourite restaurant?

Ox & Finch in Glasgow

What is your favourite drink?

Old-fashioned Beaujolais

What is your favourite food?

Scottish langoustines and hand-dived scallops and American grain-fed beef

Which ingredient do you hate the most?

I'm not keen on saffron or liquorice

Which person in catering have you most admired?

All those who have started with nothing and risen to the top over many years

Which person gave you the greatest inspiration?

My wife

If not yourself, who would you rather have been?

A top actor

What is your favourite prepared product?

Coleman's English mustard

If you had not gone into catering, where do you think you would be now?

Probably a joiner

Describe your ultimate nightmare

A large function for hundreds of guests where all the food is sent back as no one liked the menu

Tell us a secret…

I like condensed milk from a tin from the fridge

What irritates you most about the industry?

Promotion too soon

When did you last eat a hamburger?

At Burger Meets Bun in Glasgow a couple of months ago

What's your favourite film?

Chariots of Fire

Who would play you in a film about your life?

Daniel Day Lewis

Who would be in your fantasy brigade?

Rene Redzepi, John Campbell, Gordon Ramsay and Simon Rogan

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