The Glasshouse Recipe Book

When award winning chefs are asked for the secrets of their success – and we do ask them all the time – they are usually not keen to oblige. Steven Adair, however, is only too happy to part with his recipes and tips and has just published The Glasshouse Recipe Book, a collection of favourites from his restaurant.

After gaining experience at such prestigious eateries as Prestonfield House Hotel, Lomond Country Inn, The Witchery and the Gleneagles Hotel, he became head chef at the Tower Restaurant in the National Museum for Scotland, one of the youngest head chefs in the country.

Ambitious and brave, Steven wanted to open his own restaurant and searched for a long time for the perfect location, before coming across the former mill buildings in Musselburgh. Since opening in 2006, the Glasshouse won ‘Most Stylish Restaurant’ in the Scottish Style Awards and Steven himself won the bronze award for Restaurant Chef of the Year in 2009.

He puts his success down to building a good relationship with his local suppliers and trying to ensure that his customers want to come back.

The recipes are not all grand or intimidating, nor do they require obscure ingredients. From Black Pudding with caramelised apple, red wine jus and deep fried carrot, to bread and shortbread recipes, there is bound to be something you would be tempted to try.

So far, the recipe book is only available from the restaurant, priced £7.95.
The Glasshouse at Eskmills, Stuart House, Eskmills, Station Road, Musselburgh EH21 7PQ. Tel: 0131 273 5240.