ROY BRETT

Ondine, Edinburgh

Working with Rick Stein in his restaurant in Padstow, Roy Brett recalls being sent down to the harbour with a bucket ... more

TOM KITCHIN

The Kitchin, Edinburgh

Tom Kitchin has achieved more before the age of 30 than many chefs manage in a lifetime ... more

RICHARD KIRKWOOD

J Sheekey, London

Richard is 34 years old and from Edinburgh. After school, he began working as Commis Chef at the Malmaison in his home city ... more

FREDERIC BERKMILLER

 L'escargot Bleu, Edinburgh

Frédéric Berkmiller, chef-patron established in the UK since 1988, hasn’t lost anything of his French culture ... more

WHAT OTHER CHEFS SAY ABOUT COOKING WITH SEAWATER

"All I'd do is boil briefly in seawater, because I love that salty tang to my langoustines ... encapsulates ozone sweetness"
Rick Stein, Saturday Kitchen, BBC, 22 May 2010

"Here's the funky bit ... instead of using salt we're going to use half seawater and half normal water. Talk about taste of the sea ...  I've never done this before, I've cooked lobsters and crabs in seawater and that gives them a great flavour ... never something I'm actually going to drink ... I'm going to have a taste because I'm so curious about what happens with the seawater. Putting it in there with the potatoes and the tomatoes which are going to suck the salt out, it just tastes beautifully seasoned ... amazing. What a great dish."
Jamie Oliver makes Aegean Kakavia, Jamie Does Athens, Channel 4, 19 May 2010