We caught up with Scottish chef Julie Lin ahead of her appearance at Stranraer Oyster Festival.
How would you describe your culinary style?
Agak Agak - which means to season with the soul in Malaysian. I am not a measured cook but rather one that acts on impulse and feeling, sensory cooking if you will. I adore the notion of making people happy and expressing love through food.
What are you most looking forward to at this year's Stranraer Oyster Festival?
Celebrating Scottish produce and all it has to offer, especially the iconic oyster. I have not been before, but I'm especially looking forward to meeting the locals, I love to hear everyone's tales and experiences. Plus Felicity Cloake - the queen of recipes, from the Guardian.
Have you tried native Oysters before?
Yes, I adore all oysters! I sometimes have them in an omelette, it's a very traditional Malaysian street food. I'll need to freshen up my shucking during the festival, but I once had to shuck 100 oysters in a row!
You've had such a busy year, what exciting things have you been up to?
My restaurant GaGa has recently been announced in the Good Food Guide’s 100 Best Local Restaurants of 2023 alongside some wonderful places across Scotland. It’s all very exciting! I am filming a lot this year and I'm writing my first ever cook book.
Julie Lin is appearing at Stranraer Oyster Festival, from Friday 15th to Sunday 17th September: