We travelled to the shores of Loch Fyne to sit down with the brilliant Pam Brunton, chef and co-owner of Inver, one of Scotland’s most remarkable restaurants and the first in the country to receive a Michelin Green Star. Pam’s extraordinary career has taken her from dropping out of Edinburgh University to cook on Scotland’s west coast, through the kitchens of Tom Aikens and The Greenhouse, before stages at Noma, Fäviken and In De Wulf helped shape the restaurant she would eventually create.
Pam takes us inside some of the toughest kitchens of her generation, explains what she learnt from the New Nordic movement, and reveals the extraordinary amount of work that goes into Inver, where the team make everything from cheese, yoghurt and charcuterie to miso, bread and butter. We also get into the brutal economics of running an ambitious rural restaurant and why Inver’s rooms now help fund the kitchen and the team behind it.
Along the way there are incredible stories, strong opinions, scallops pulled almost straight from the loch, tales of disastrous customers and a fascinating discussion about what sustainability actually means in a modern restaurant. Funny, thoughtful, outspoken and completely original, Pam is one of the most fascinating chefs we’ve had the pleasure of sitting down with.
https://inverrestaurant.co.uk/
https://canongate.co.uk/books/5025-between-two-waters-heritage-landscape-and-the-modern-cook/
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