Head chef at Eusebi Deli & Restaurant, Kevin McCafferty on Glasgow comfort food, seasonal cooking and the perfect last meal

How did you curate the dishes for Eusebi’s summer menu, ‘La Dolce Estate’? 

Using seasonal, locally sourced ingredients inspired by restaurant founder Giovanna’s Italian summers. 

Eusebi has always celebrated a different side to Italian dining, with unusual dishes from across the regions. How has that shaped your approach as head chef? 

The diversity of Italian food from region to region is vast, varying not just with climate and season but also culture. Eusebi has used that food landscape as inspiration for every seasonal change. As head chef, this gives me the opportunity to present an Italian menu that honours that diversity, while also being true to the incredible larder we have in Scotland. 

Is there a smell or taste that takes you back to your earliest memories in the kitchen? 

Yes – the smell of Scottish tablet always takes me back to my childhood, working in the kitchen with my mum, Carol and granny Pat. 

Glasgow is a city for food lovers. Where do you go for comfort food – and for more of a special occasion? 

A relatively new one for me that has quickly become a favourite for comfort food is NOLA Soul in Glasgow’s Southside. It does proper American soul food. A firm favourite for special occasions is Crabshakk, for its fruits de mer shellfish platter and a bottle of champagne – sitting at the window in Finnieston or a full dinner at the Botanics. 

You’ve brought a love of seasonal cooking to Eusebi. What are your favourite ingredients as we move into autumn? 

Scottish autumn would have to be Jerusalem artichokes, as they have a lovely earthy yet fresh flavour. Italian autumn ingredients would be porcini mushrooms – simply cooked in butter or dried and made into a powder to finish dishes. 

What’s the best piece of advice you’ve ever received? 

Don’t ask anyone to do something that you wouldn’t be prepared to do yourself.

What would be your last meal on earth? 

To start, 12 oysters with mignonette sauce, followed by a whole baked brill with roasted fennel and a big slab of Epoisses cheese. Dessert would be panna cotta and a large glass of brandy.

Espresso or aperitivo? 

That’s an easy one! Always an aperitivo.