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CMS\Item Object ( [attributes] => Array ( [intItemId] => 64206 [intAppId] => 15 [strGroup] => teammembers [strGlobalData] => [strTitle] => Graeme Shaw [bolPublished] => 1 [dtPublishedUp] => 2014-12-29 16:43:14 [dtPublishedDown] => 0000-00-00 00:00:00 [strType] => author [strTemplate] => [txtZooParams] => { "metadata.title": "Graeme Shaw", "metadata.description": "Foodies are in for something special when they dine at Norton House Hotel, not least because of head chef Graeme Shaw\u2019s love of \u201cworking with great local Scottish produce, from game to seafood, as well as foraged ingredients from the Norton grounds\u201d. Graeme adds that although Norton\u2019s style is generally best described as modern British, he likes taking classical dishes and putting his own twist and interpretation on them.\r\nAs for his favourite food to prepare: \u201cHand dived scallops in the shell. I get a lot of satisfaction preparing them, they\u2019re a versatile food that can allow you to let your imagination run wild when pairing with other ingredients.\u201d\r\nGraeme developed his love for cooking after taking lessons at school. His career then spanned country house and city centre hotels from London to Edinburgh before he settled at Norton House in 2002.\u00a0\r\nHe cites as the highlight of his career the achieving and maintaining of 3 AA rosettes for Norton House for over 10 years, plus being Scottish Hotel Awards\u2019\u00a0\r\nrunner up hotel chef of the year and winner of its Medaille D\u2019or for fine dining.\r\nHe says: \u201cWorking in kitchens can involve working long hours but I enjoy the buzz and satisfaction of a busy service as well as the team camaraderie.\u201d", "metadata.keywords": "", "metadata.robots": "", "metadata.author": "Catherine Lamb", "config.enable_comments": "0", "config.primary_category": "1058" } [strMetaTitle] => Graeme Shaw [strMetaDescription] => Foodies are in for something special when they dine at Norton House Hotel, not least because of head chef Graeme Shaw’s love of “working with great local Scottish produce, from game to seafood, as well as foraged ingredients from the Norton grounds”. Graeme adds that although Norton’s style is generally best described as modern British, he likes taking classical dishes and putting his own twist and interpretation on them. As for his favourite food to prepare: “Hand dived scallops in the shell. I get a lot of satisfaction preparing them, they’re a versatile food that can allow you to let your imagination run wild when pairing with other ingredients.” Graeme developed his love for cooking after taking lessons at school. His career then spanned country house and city centre hotels from London to Edinburgh before he settled at Norton House in 2002. He cites as the highlight of his career the achieving and maintaining of 3 AA rosettes for Norton House for over 10 years, plus being Scottish Hotel Awards’ runner up hotel chef of the year and winner of its Medaille D’or for fine dining. He says: “Working in kitchens can involve working long hours but I enjoy the buzz and satisfaction of a busy service as well as the team camaraderie.” [bolRedirect] => 0 [strRedirectLocationURL] => [arrData] => Array ( [Image gallery] => stdClass Object ( [intId] => 1074305 [strKey] => Image gallery [strType] => image [strValue] => [strOptions] => [intTemplateElement] => 106264 ) [Teaser text] => stdClass Object ( [intId] => 1074306 [strKey] => Teaser text [strType] => textarea [strValue] =>Foodies are in for something special when they dine at Norton House Hotel, not least because of head chef Graeme Shaw’s love of “working with great local Scottish produce, from game to seafood, as well as foraged ingredients from the Norton grounds”.
[strOptions] => [intTemplateElement] => 106265 ) [Main content] => stdClass Object ( [intId] => 1074307 [strKey] => Main content [strType] => textarea [strValue] =>Graeme adds that although Norton’s style is generally best described as modern British, he likes taking classical dishes and putting his own twist and interpretation on them.
As for his favourite food to prepare: “Hand dived scallops in the shell. I get a lot of satisfaction preparing them, they’re a versatile food that can allow you to let your imagination run wild when pairing with other ingredients.”
Graeme developed his love for cooking after taking lessons at school. His career then spanned country house and city centre hotels from London to Edinburgh before he settled at Norton House in 2002.
He cites as the highlight of his career the achieving and maintaining of 3 AA rosettes for Norton House for over 10 years, plus being Scottish Hotel Awards’
runner up hotel chef of the year and winner of its Medaille D’or for fine dining.
He says: “Working in kitchens can involve working long hours but I enjoy the buzz and satisfaction of a busy service as well as the team camaraderie.”
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Graeme adds that although Norton’s style is generally best described as modern British, he likes taking classical dishes and putting his own twist and interpretation on them. As for his favourite food to prepare: “Hand dived scallops in the shell. I get a lot of satisfaction preparing them, they’re a versatile food that can allow you to let your imagination run wild when pairing with other ingredients.” Graeme developed his love for cooking after taking lessons at school. His career then spanned country house and city centre hotels from London to Edinburgh before he settled at Norton House in 2002. He cites as the highlight of his career the achieving and maintaining of 3 AA rosettes for Norton House for over 10 years, plus being Scottish Hotel Awards’ runner up hotel chef of the year and winner of its Medaille D’or for fine dining. 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Graeme adds that although Norton\u2019s style is generally best described as modern British, he likes taking classical dishes and putting his own twist and interpretation on them.\r\nAs for his favourite food to prepare: \u201cHand dived scallops in the shell. I get a lot of satisfaction preparing them, they\u2019re a versatile food that can allow you to let your imagination run wild when pairing with other ingredients.\u201d\r\nGraeme developed his love for cooking after taking lessons at school. 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Graeme adds that although Norton’s style is generally best described as modern British, he likes taking classical dishes and putting his own twist and interpretation on them. As for his favourite food to prepare: “Hand dived scallops in the shell. I get a lot of satisfaction preparing them, they’re a versatile food that can allow you to let your imagination run wild when pairing with other ingredients.” Graeme developed his love for cooking after taking lessons at school. His career then spanned country house and city centre hotels from London to Edinburgh before he settled at Norton House in 2002. He cites as the highlight of his career the achieving and maintaining of 3 AA rosettes for Norton House for over 10 years, plus being Scottish Hotel Awards’ runner up hotel chef of the year and winner of its Medaille D’or for fine dining. 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