THE CHEF Director at Scotland’s leading hospitality group, Buzzworks Holdings, has revealed some of his inspiration behind the new menu at the group’s upcoming venue Thirty Knots, featuring a host of diverse dishes packed with local produce.
Thirty Knots will take over the former site of The Three Bridges, situated beneath the iconic Forth Bridge in Edinburgh, and will feature an impressive restaurant, a modern take on the traditional pub, and a stunning outdoor terrace with views out over the Firth of Forth.
Renowned Chef Trevor Garden, 51, promises customers an exciting menu full of both modern and classic dishes using some of the best produce and ingredients that Scotland has to offer.
Bringing over 30 years of culinary experience and a hands-on approach, Trevor explained some of his inspiration behind the creation of the new menu that is destined to tantalise the tastebuds.
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He said: “We’ve focused on fresh, seasonal produce to create an eclectic menu that we hope will excite and delight our customers.
“With a mix of hearty home-comfort classics and dishes inspired from around the world, there is sure to be something to suit all tastes and give customers an exciting and engaging dining experience.
“The impressive menu is set to feature everything from classic Fish and Chips and individual steak and ale pies baked fresh to order, to Korean BBQ Chicken and the most incredible King Rib Supper with skin-on fires and Katsu ketchup.
“We are all about encouraging our chefs to explore their culinary creativity and showcase their skills and we look forward to refreshing our menus regularly – and every ingredient that goes on the customer’s plate has been well thought-out with a twist of reinvention.
“We’re also proud to source our ingredients and produce from some of Scotland’s finest suppliers, including the award-winning Campbell’s Prime Meat in Linlithgow.”
He added: “Our Fish and Chips is set to be one of our best dishes on the menu. Not only is it a classic, but we’ve added our very own twist and I think it will fast become a real favourite with our customers.”
Predicting the food trends to come in the next year, Trevor believes that classic comforts will be making a comeback, particularly with the cost-of-living crisis.
He said: “I think there’s going to be a real move towards comfort classics but with a fresh take, especially with these challenging times that are coming ahead in the catering industry.
“When people are going out, they’re looking for absolute comfort food. If they’re spending money, they want something that they know they’ll enjoy and look forward to.
“Especially going into Autumn and Winter, we’re going to be sourcing local produce and combining these with modern cooking techniques to really bring the best of the flavours together.”
Buzzworks is set to host a series of recruitment events to coincide with the launch of the new Edinburgh food and drink venue, with 45 exciting jobs available across the business, both within the kitchen and front of house.
With industry-leading benefits for both chefs and their teams, including competitive rates,career progression, flexible working and health and wellbeing incentives, there is a vast range of opportunities on offer at Buzzworks.
The operator also offers ongoing training and development, including a newly-launched Chef Apprenticeship Program, to ensure employees are fully supported and continue to progress within the business.
Trevor commented: “We’re looking for people that want the thrill and excitement of working as part of a new venue opening team, whilst working alongside and learning from talented, like-minded chefs. This is what makes Buzzworks so special. There is a great buzz in our kitchens, and I believe a lot of this is down to the great teamwork and support our chefs have for one another.”
Anyone looking to apply or find out more about current chef / kitchen vacancies at Thirty Knots, or any other Buzzworks venue across Scotland, should visit www.buzzworksholdings.com/careers or check out the Buzzworks People Facebook, Instagram or LinkedIn pages.
