Innes Strachan of Niteworks
Mark Williams of Galloway Wild Foods
Carney James Turner of Crows Nest Films
Philip G. L. Barlow
L'Art Du Vin
Fallachan Nights is back in the new year, with a homecoming of Michelin Star scottish chefs, showcasing a Burns Supper like no other.
Collaborating with Nurdin Topham, James Murray and Richard Phillips, previously of NUR, Hong Kong and 2015 Roux Scholar, Ian Scarramuzza, a 6 course Burns menu will be presented at Riverhill Cafe Bar in the heart of the city centre.
Nurdin has over 19 years of experience working as a chef, the majority of which was spent with Raymond Blanc at Le Manoir Aux Quat’Saisons. Nurdin's largest project to date is restaurant NUR in Hong Kong. It’s named after its founder where the first syllable in his name means “light” in Arabic, a meaning which also resonates in Nurdin’s dishes. NUR was awarded a Michelin star in 2014.
Nurdin met James and Richard during their formative years working for Raymond Blanc at Le Manoir.
James continued working at various Michelin establishments once he moved to London, including Texture, the Gordan Ramsay group and Rousillion (now closed). James assisted Nurdin in developing and setting up restaurant NUR and had been running the restaurant as head chef. Richard's journey after Le Manoir took him to the south of France to work for Michel Guerard and his three star restaurant Les Pres d'eugenie. When returning to the UK, Richard progressed to head pastry chef at The Waterside Inn. At NUR, Richard was an integral part of the team as head of pastry.
Along with Fallachan Chef, Craig Grozier, Nurdin, James and Richard will be joined by Ian Scarramuzza. Local boy Ian, who was raised in Maryhill, won the prestigious Roux Scholarship in 2015, proving himself to be one of the most talented young chefs in the UK. Ian started his career at House for an Art Lover before going on to work at Etain, which has now sadly closed. From there he joined Andrew Fairlie at his Gleneagles Hotel restaurant, starting as a commis chef in 2007 he quickly progressed through the ranks to sous chef. After four years with Fairlie he moved to London, joining Claude Bosi as sous chef at two-starred Hibiscus, where he was promoted to the role of head chef within 6 months, a role which he occupied for 4 years .
Before leaving to work for 3 Michelin star chef Corey Lee of Benu in San Francisco, Ian will be teaming up with the rest of the chefs to honour Burns with this uniquely special dining experience.