COLIN BUCHAN, OUR STEAK AND CHIPS GUY
Okay, Colin isn’t just our steak and chips guy. In fact, our kitchens rest in the capable hands of this Scot, so he’s our every-kind-of-food guy. Colin comes to us via Jason Atherton’s Pollen, at Gardens by the Bay, but before that he worked in several Michelin-starred kitchens including Marco Pierre White’s L’Escargot and Andrew Fairlie’s One Devonshire Gardens. Here, the one-time private chef to Posh and Becks answers a few of our questions
What is your favourite food?
Colin: My favourite food would have to be a good quality steak, chips and salad.
Least favourite food?
C: Processed foods, food made with no love.
What’s a favourite memory from your childhood?
C: My grandad teaching me how to fish for wild salmon in Scotland.
Who was your childhood hero/heroine?
C: A Scottish footballer by the name of Kenny Dalglish.
What are some of the influences that might shape the menus at 1880?
C: Since I left Singapore, I’ve been travelling mostly and working at places where I’ve wanted to challenge myself. We – wife Sophie and daughter Isabella – went first to Koh Lanta in Thailand for a holiday and also because I love the fresh produce in Thailand.
I also went to Spain for 3 weeks, just to see and taste the olive oils, the beautiful cheeses, the butcheries – when you’re in Singapore you miss all that, being so close to the natural produce. I spent the winter back home in Scotland, and we’ve been to see the Highland Wagyu farm, [which] I think [is] the best beef in the world. There are so many trends in London and I visited many just to have a feel of everything that’s happening there and also to refine my own identity.
What can we look forward to at an 1880 dining experience?
C: I’m currently in the midst of sourcing for quality ingredients and menu development. We will offer classics that everybody is familiar with alongside with interesting dishes that are drawn from my classically French trained background and also inspired by my travels in South East Asia and Europe. I want it to be so personable that people feel like they are coming by my house for a hearty meal.
Any idea what these meals will look like yet?
C: We will have classics and 1880 signatures, in house cured fish, Healthy delicious salads and dry aged meats that will be grilled over burning wood and selected coal etc. When I went back to Scotland late last year, I got invited from the owner to a Wagyu farm, the only one in Scotland, to be shown around and taste they’re beef. [It’s] absolutely amazing. I am hoping to do a collaboration with them in the future at 1880 to showcase this great product.