Chef duo Sarah Baldry and Alan Keery launched their debut restaurant, Nàdair, in the lively Marchmont area of Edinburgh last year. The cozy eatery, located on Roseneath Street, prides itself on being a local gem, offering a rotating 5-course set menu showcasing the finest Scottish ingredients. The name Nàdair, derived from Scottish Gaelic meaning ‘nature,’ reflects their commitment to using local and foraged elements in their dishes, resulting in bold and experimental flavors.
Sarah and Alan, the dynamic kitchen duo, work in harmony to curate the food and drinks menus, infusing their creations with a touch of Scottish charm. Their dedication to sourcing fresh, seasonal ingredients shines through in every dish they serve, earning them a loyal following in the Edinburgh culinary scene. This week, we get a glimpse into Sarah’s culinary journey through a Chef Q&A session, shedding light on her inspirations, guilty pleasures, and kitchen mishaps.
In her early days, Sarah embarked on her culinary adventure at Wedgwood in 2018, transitioning from a retail background to pursue her passion for food. Despite being a newcomer to the hospitality industry, her love for cooking and creativity propelled her towards the kitchen. When it comes to dining out, Sarah’s heart lies in Teksen in Georgetown, Penang, where she indulges in delectable Peranakan cuisine. Closer to home, Dumplings of China in Edinburgh holds a special place in her heart, offering a delightful and budget-friendly dining experience. As for guilty pleasures, Sarah confesses her love for a classic scampi supper from L’Alba D’Oro, complete with salt, vinegar, and tartar sauce.
Reflecting on her culinary journey, Sarah recalls a memorable kitchen disaster involving a chocolate ganache mishap that left chocolate splatters lingering around the kitchen for months. Despite the occasional setback, Sarah’s signature dish, cheddar beignets with truffle honey, continues to captivate diners with its irresistible blend of flavors. Drawing inspiration from renowned chef Niklas Ekstedt, Sarah admires his unique cooking style and innovative approach to traditional Scandinavian techniques.
When it comes to kitchen pet peeves, Sarah expresses her disdain for traditional chef uniforms, preferring a more comfortable and practical attire for long hours in the kitchen. If she weren’t a chef, Sarah envisions herself pursuing a career in music or design, showcasing her diverse interests and talents. To simplify cooking at home, Sarah opts for one-pot wonders like broths, casseroles, and stews, minimizing the cleanup process and maximizing flavor.
For Sarah, a standout moment in her career was the pivotal milestone of acquiring the keys to their restaurant, a dream turned into reality. The positive reviews and feedback from patrons further solidified their success, marking a significant achievement in their culinary journey. As Sarah continues to innovate and experiment in the kitchen, her passion for food and dedication to quality shine through in every dish she creates.
