May 21st 2024.
At just 25 years old, Sagar Massey has already made a name for himself as a chef, leaving many twice his age envious of his career. Growing up near New Delhi in India, Sagar's love for cooking with the spices of his homeland has translated into bold and flavorful dishes in the world of Scottish fine dining. His culinary skills were recognized when he became a finalist on BBC's Masterchef – The Professionals in 2022, and he has since worked at some of Scotland's top restaurants.
Sagar's resume boasts an impressive list of Michelin Star restaurants, including Cail Bruich in Glasgow, Restaurant Martin Wishart in Edinburgh, and the Isle of Eriska Hotel in Benderloch. It's hard to believe that someone so young could have such an accomplished career, but one taste of his food and it all makes sense.
Recently, Sagar announced his new home at The Kirkhouse Inn in Strathblane, where he has introduced a new fine dining concept called Sanja by Sagar Massey. The Kirkhouse, which dates back to 1601, was designed by celebrity designer John Amabile and offers a desirable location at the foot of the Campsie Hills. It's also conveniently located on the John Muir Way, making it a perfect spot for weary walkers.
The interiors of Sanja have been carefully curated by John Amabile, featuring dark green paneling, plush orange chairs, and gold hardware, reminiscent of the Orient Express. As a fan of Sagar's from his Masterchef days, I am excited to finally have the opportunity to taste his food for myself.
We opted for the six-course tasting menu, which began with a mouthwatering spicy sea trout ceviche served on a bed of goat's curd and tangy balsamic beetroot. Next up was the Aloo chaat, a popular Indian street food dish of crispy potatoes fried in spices and served with a cool, sweet yogurt and mint sauce, which was a show stopper.
For the fish course, we enjoyed masala halibut with a perfectly balanced curry sauce. The meat course featured a succulent rack of lamb, cooked to perfection and served with a flavorful braised lamb cake and a spicy aubergine bharta, which was expertly cooled down with a dollop of crème fraiche.
The desserts were the perfect ending to an incredible meal. The Yorkshire forced rhubarb was covered in a dome of yogurt and topped with white chocolate and a zingy rhubarb sorbet, making it the best rhubarb dessert I've ever had. We ended with a rich chocolate and nutmeg mousse topped with a crunchy garam masala granola and a bitter orange caramel, leaving our taste buds satisfied and our stomachs full.
Despite his age, Sagar's talent is undeniable, and it's safe to say that the accolades he received at his previous restaurants will soon follow him to The Kirkhouse. And when they do, it will be well deserved. To experience Sagar's culinary expertise for yourself, visit The Kirkhouse Inn in Strathblane or check out more reviews and the latest issue of Scottish Field.
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