Last week, Me and My Buttery featured celebrated chef Michel Roux Jr tucking into his first ever buttery.
This week, we have another special video edition.
But whereas Michel was a novice in the delights of the north-east rowie, this time round we have a veritable expert.
Tony Singh may be from Leith but he has butteries in his blood – his grandfather was a travelling salesman and would spend entire summers in Aberdeen.
So the rowie he tackled on our behalf ahead of his dining event at Meldrum House last week was far from Tony’s first. And the enthusiasm with which he added butter and jam underlined his credentials as a world-class gourmand.
He had a couple of thoughts, however, on the modern practice of using palm oil in butteries instead of more traditional ingredients such as lard.
“If you’re in France, you would not be allowed to call a tarte flambée [a French regional speciality] if you are putting in palm oil,” Tony says. “You have to protect these things that are our culinary heritage.”
How does Tony Singh like to eat his buttery?
But, as this is Me and my Buttery, the burning question is: how do you eat yours, Tony?
“The way I like my butteries, is butter, marmalade and jam, and a sweet cup of tea,” the chef answers as he cuts off a piece of his rowie in preparation.
For Tony’s reaction, you’ll have to check out the video above. But it is fair to say the chef loves his butteries – most of them, anyway.
Tony was at Meldrum House hosting a Singh for your Supper event at the hotel’s restaurant. Diners were served some of Tony’s signature dishes and twists on the restaurant’s usual options inside Meldrum House’s heated outdoor pods.
For a full rundown of the evening, along with an interview with Tony, check out our exclusive article here. And for the complete set of Me and my Buttery interviews, click here.