A Culinary Triumph: Q&A with Scotland’s Great British Menu Finalist
At Henrock by Simon Rogan at Linthwaite House, culinary excellence is a way of life. And this year, Head Chef Mark McCabe has once again made Scotland proud by competing in the Great British Menu. We sat down with him to discuss his journey, inspiration, and the intense competition that pushed his skills to new heights.
Representing Scotland on a Prestigious Platform
Congratulations on being selected for Great British Menu! How does it feel to represent Scotland on such a prestigious platform?
It’s an amazing honour to be representing Scotland for a second time on Great British Menu. As a young chef, I watched the show and honestly, it didn’t even register that it was a possibility I might one day be on it - so when I stop now, and reflect on that, it’s very special.
The Influence of Henrock and Simon Rogan
You’re currently Head Chef at Henrock by Simon Rogan - how has this experience influenced your culinary style?
Working for Simon at Henrock has been an incredible experience so far. It’s a pleasure to have that great wealth of talent and expertise behind everything we do. Creatively, it’s been an easy transition—something I put down to being massively inspired by Simon before I joined the company. I enjoy the tweaks and twists to dishes that come from having him taste things, as well as working with Paul to come up with the concepts.
A Journey Defined by Sustainability
You’ve had an incredible journey, from River CoSage to co-owning The Ethicurean and now leading the kitchen at Henrock. How have these experiences shaped your approach to food and sustainability?
Sustainability is hugely important to me and my cooking, and it has no doubt driven the choices I’ve made in my career. From watching River CoSage and reading Hugh’s books as a teenager to where I am now, it has been the driving force behind all the food I cook. I’ve never worked anywhere that doesn’t grow its own produce and this, as well as the companywide commitment to responsible dining, was a huge factor in why I came to work at Henrock.
Bringing Great Britons to the Plate
This year’s theme is ‘Great Britons.’ How did you approach this challenge, and what inspired your menu?
As with any large creative task, it started with a lot of research! I wanted the people I was basing my dishes around to be represented in a way that did their incredible stories justice whilst giving the dishes themselves room to be still super tasty. Some ideas came easier than others - I love cooking with koji, which is a type of mould, and so linking that to Alexander Fleming’s discovery of penicillin was an easy leap.
Overcoming the Pressure of Competition
Competing on Great British Menu is known to be intense. What was the biggest challenge for you?
It’s a very intense environment and I definitely struggled with the pressure a bit more this time. I felt the weight of working for such a renowned chef and wanted to make him - and everyone else in the company - proud. It was a tough week for me, but I’m very pleased to have been able to come out on top in the end.
Were there any moments where you had to adapt on the spot?
There are countless moments every day in a kitchen where you have to adapt. Problem-solving is one of the best bits about being a chef, but when you add in an unfamiliar kitchen, TV cameras everywhere and veteran chefs, there’s a lot that can go wrong!
Henrock’s Philosophy and the Future
Henrock is known for fresh produce and bold flavours. How does your food philosophy align with its vision?
I’d say my food philosophy is well aligned to what Simon wants Henrock to be. I try to represent the influences he has taken from his travels in a way that still allows us to use local and sustainably produced ingredients and hopefully give our guests dishes that surprise and delight them.
How do you incorporate sustainability into your cooking at Henrock?
Sustainability is at the heart of everything we do at Henrock. We source all our ingredients with the best care we can, and are on the road to becoming single-use plastic-free. We also make sure that as much as possible of any ingredient is used, whether that’s making stocks from the peelings or making miso from vegetable trimmings.
Simon Rogan is renowned for his farm-to-table approach. Have you taken any particular inspiration from working within his restaurant group?
It’s incredibly inspiring to be part of such a trailblazing restaurant group, and there’s no doubt that I’ve been inspired by Simon’s approach to cooking - not only since I started working for the company, but throughout my career to date.
A Special Tribute and What’s Next
If you could cook for any ‘Great Briton’ from history, who would it be and why?
So many to choose from! My dad passed away about seven years ago and, whilst not a ‘Great Briton’ in the wider context, he was one to me! I think he’d be pretty amazed to see where I’ve got to in my career so far, and so I’d love to be able to cook my Great British Menu dishes for him at Henrock.
What’s next for you at Henrock?
We are always looking to push forward with our offering at Henrock to make it the best it can possibly be. I’m hopeful that this will be a great year for us, full of delicious food and satisfied guests.
Experience Henrock’s Award-Winning Cuisine
Inspired by Chef Mark’s journey? Reserve your table at Henrock to experience the innovative, sustainability-driven dishes that define his culinary philosophy.
