A Linwood chef has cooked up a storm for a Michelin starred chef at a pop-up event.
Fine dining chef, Sagar Massey, introduced his signature combination of Indian spices and Scottish produce at an exclusive dining experience recently at Michelin-starred chef Atul Kochhar’s Riwaz restaurant.
Based in Beaconsfield, Riwaz is one of many award-winning restaurants owned by celebrity chef Atul Kochhar who regularly appears on James Martin’s Saturday Morning show.
Following Sagar’s appearance in the final of BBC MasterChef: The Professionals, Atul invited Sagar to cook at an exclusive pop-up at his restaurant which champions the traditions and history of India.
At the sold-out event, diners were treated to a five course tasting menu showcasing Scottish produce.
Sagar, who runs his own restaurant, Sanja at the Kirkhouse Inn in Strathblane told the Paisley Daily Express: “It was such an experience.
“Atul is a legend and to have his encouragement and support is a dream come true for me.
“He’s a great mentor, chef and businessman.
“The diners were very complimentary, and the salmon starter was a firm favourite.”
Atul took to social media to say: “Collaborating with the talented chef Sagar Massey was truly inspiring, as we brought together creativity, passion and culinary artistry on every plate.”
At just 25-years-old Sagar already has a list of industry accolades.
A finalist in the BBC’s MasterChef – The Professionals in 2022, the former Paisley Grammar School pupil has worked in two Michelin starred restaurants, Restaurant Martin Wishart in Edinburgh and the Isle of Eriska Hotel in Benderloch near Oban, as well as the five-star Mar Hall in Bishopton, Glasgow’s Cail Bruich and the Marine and Lawn Hotel in Troon.
Raised near New Delhi in India, until leaving for Scotland in 2014, Sagar is renowned for using the spices of his homeland to enliven and embolden Scottish fine dining.
Inspired by his father Raju – who is also a chef working in Oban – as well as by his mother’s fresh and comforting home cooking, Sagar’s roots remain firmly in the impactful, complex flavours and aromas of Indian cuisines.
As well as cooking at Sanja and private events, Sagar lectures on the professional cooking course at West College Scotland, where he attended as a student.
Sanja is located within the Kirkhouse Inn which dates back to 1601.
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