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00:00Come with me behind the scenes at Oran Restaurant in Elgin, where I'm going to speak with head
00:09chef Elliot, who's going to teach me a few of his culinary skills himself.
00:15So I'm here with Elliot, who is a really young chef, how old are you, 24?
00:2124.
00:22Amazing.
00:23And we're going to be cooking something off of the menu today.
00:25I'm pretty sure it's Marco Pio, where he says cook what you want to eat, not what people
00:31think they want to eat.
00:33How do you cut this, it's so thick!
00:35So what inspired this particular dish?
00:39It's homey, it's comforting, it's kind of what you want in autumn, when the weather
00:46outside is chugging it down and it's just not nice.
00:50And then you have the nice warmth from your treats or your cod.
00:54And where does this come, I guess all the produce, where does it all come from?
00:57We've got a handful of suppliers that we get stuff from.
01:02Local supplies don't do the quantity and the reliability.
01:06Try and use local supplies as much as possible, like our venison that we've got on for special
01:12this week.
01:14That's from Newton Mall, and that venison is amazing.
01:19Obviously we're in quite an, I guess, optimum location for local produce.
01:25Do you think that there is an opportunity to grow that here?
01:29Yeah, yeah.
01:30Why do you think that people aren't investing more in that?
01:33The government are more concerned with houses and all the other infrastructure, rather than
01:43putting it into, giving it more room for businesses to start up, to start growing things and that.
01:52Do you think that farmers are being somewhat forgotten in this process?
01:57Yes, I think so.
01:58Because you see so much about local produce and how they're finding it challenging, because
02:06like you said, there's so much paperwork that they have to go through, there's so much grants
02:11that they have to do.
02:12And it costs thousands to be able to keep a farm running, to be able to pay the staff,
02:19to keep the crops, the weather dependent.
02:23But also at the same time, when you're in, I guess, global emergencies like COVID, that's
02:28what we're becoming reliant on, and not only that, it's going to be so much better for
02:31us if we're able to create our own local produce.
02:35Do you think that local produce is kind of forgotten?
02:38And how do you think government can help with that?
02:43I don't know, it could probably just be trying to help give the farmers a bit more money.
02:52But again, if you're giving them an extra 10 pence for however much, that means their
03:00prices in shops are going to then increase by an extra 50 pence or a pound or whatever.
03:08And then that just keeps going down and down the line.
03:11So then we would have to charge even more for getting the same amount.
03:16And there we have our North Sea Cod, our chorizo, new potatoes, spinach and sand fire.
03:25This looks amazing.
03:27Wow, that's really good.
03:33And that chorizo, everything is, oh wow.
03:41Oh my gosh, that tastes incredible.
03:49Well, I definitely learnt my culinary skills with Elliot at Orrin.