“When I’m cooking, I like to have certain things to hand,” says Roberta Hall-McCarron, chef-owner of The Little Chartroom in Edinburgh. “Packing everything up is a pain, but it will be better when you get there.” For Banks, that means a good knife and a decent frying pan: “There’s nothing worse than a paper-thin pan that’s going to burn everything,” he says. Maybe even more crucial, however, are a few basic ingredients: oil, salt and stock, say. Essentially, plan your meals ahead and equip accordingly.
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