“Before a meal serve great bread and all will be well”
If you’ve experienced dining at our 3 AA Rosette Gallery Restaurant you’ll know that bread plays an important part. Each day Head Chef Scott Paton and his team make delicious and fresh breads for our guests, something Scott feels passionate about. We take a few moments to find out more about what goes in to our baking at Boringdon…
Tell us about the bread making process…
Bread has always been an important part of my training as a chef, I feel in our industry it’s one of the simple pleasures that we can provide; sit down and before you tuck into some serious food, relax, break bread with friends and family, loved ones and colleagues…is that not the essence of great hospitality? Of course, many places offer bread before your meal, but is it great bread? Does it have that 90% love given to it? For me great breads are 10% about the recipe, 90% love and effort, without this you cannot have great bread.
How long have you been baking bread?
I have been baking bread my whole career, 16 years, I used to stay at work until the early hours of the morning weighing out doughs with my mentor at the time, then I’d be back in the kitchen six hours later, making fresh bread for that day, for 150 covers every day, seems crazy looking back now but my god they were some of the most inspirational times of my training. It never felt like a chore.
Talk us through the bread experience and the choices of bread when you dine at The Gallery Restaurant?
In the Gallery, we do 4 breads, we offer a pain de campagne, a pain de morvain, a maple and miso sourdough and a cranberry and rosemary loaf, each one is made every day by myself or a trusted member of my team. I love teaching bread…however I am still very possessive over it! It’s great for me to see my team so enthusiastic about making bread the same way I was when I was training. Hopefully they’ll think back in 10-15 years’ time and think wow, we created some great bread, if I can inspire them the way I was inspired, the future of dining is in good hands because for me putting that much love and effort into the first thing our guests will eat will have a ripple effect through the whole meal. It teaches great discipline, the importance of seasoning, it teaches about balance of texture, salt, sour, sweet and heat and most of all it teaches how love can be the essence of simply great hospitality.
Find out more about our Gallery Restaurant experience here.