At DINE in Edinburgh, Scotland, executive chef Stuart Muir is in charge of running the kitchen and creating menus. Muir is the youngest chef in Scotland to receive a Michelin star and his menu is a mix of old-school brasserie classics with an emphasis on Scottish seasonality and ingredients. The result is a dining experience that speaks to time tested techniques and dishes but still feels new and exciting. We talked to Muir to see what a typical weekday is like for the chef and what a day of service looks like behind the scenes at DINE.
7:30am: My day starts with doing the school run, coming home for a coffee and then cycling into work. Cycling is my opportunity to clear my head, think about the day ahead and stay active.
9:30am: I’ll arrive at the restaurant and the chef team and I will go through orders that have come in, liaising with suppliers and making any necessary changes. Then I’ll check the reservations again to ensure nothing has changed from the day before and brief the team so we know what to expect. I’ll go through dietary requirements, pre-orders and ensure everyone is up to speed. I’ll get some admin work completed, check the temperature of fridges and produce before prep.
10am-12pm: I oversee chef prep and ensure everyone knows what they’re doing at each station. I’ll also look at pre-orders for dinner service and start forward planning.
12pm: Lunch service starts. I’m on the pass. This involves overseeing all orders that come into the kitchen and coordinating with the chefs at each section. I also liaise with front of house too. It’s about all about timing and delivery and making sure everything is ready at the right time and is executed flawlessly.
2:30pm: Lunch finishes and we start clean down. The team will take it in turn to take breaks and get something to eat.
3pm: Dinner prep commences.
5pm: Service for dinner begins. As we offer a pre-theatre we’re busy early on – last night we had 30 people booked in between 5-5:30pm and a table of 20 booked at 7:30pm. It’s all hands on deck again and the kitchen is working hard. I’m back on the pass.
10pm: The kitchen is closing, the team and I are tidying up and there’s a sweep of the fridge and temperature checks to ensure everything is as it should be. I check orders are in place for the following day and handover to the sous chef so I can go home.
10:30pm: I’ve cycled home and catch up with my wife and have a late bite to eat.
Photo credits to Susie Lowe Photography