A multi award-winning chef proud to source seasonal, sustainable ingredients from a number of top Lanarkshire producers, has received a Michelin Star.
Unalome by Graeme Cheevers – the celebrated chef’s first solo venture – opened its doors in Glasgow’s fashionable Finnieston last summer after a delay caused by COVID.
And following a host of top-rated reviews, Graeme and his staff are now the toast of discerning diners everywhere having secured the coveted recognition.
In an interview with Lanarkshire Live just weeks after opening, Graeme predicted Unalome would be awarded the top accolade of one Michelin Star within its first year.
In reality, the team achieved it within only eight months.
And yesterday he took to social media to express his gratitude and that of his entire team as recipients, which will see them feature pride of place in the 'Michelin Guide 2022 – Great Britain and Ireland'.
He posted online: “We are proud recipients of this amazing accolade.
"Having only just opened eight months ago, this immense honour means so much to us, let alone the fact that Unalome by Graeme Cheevers is my first solo venture.
“To receive this kind of recognition in such a short space of time and from such a respected and admired body @michelinguide is the most incredible achievement for both myself and our team.
“I couldn’t be more grateful. Thank you to everyone involved.”
Graeme has never been one to sit on his hands, despite lockdown delaying his plans for the opening of Unalome.
Having helped the team at Martin Wishart at Loch Lomond and the luxury Isle of Eriska Hotel secure Michelin stars, Graeme used the time to further sniff out the best of fresh produce from Scotland’s natural larder.
And much of it originates from the rich and fertile land of Lanarkshire.
Graeme first committed to adding Errington Cheese, produced at a farm near Carnwath in South Lanarkshire by chairwoman of regional food group Lanarkshire Larder, Selina Cairns.
He then visited the Wishaw wholesale facility of MacDuff 1890, where director Andrew Duff has succeeded his father Rory in the fourth generation business.
Graeme sources not only grass-fed beef, but also lamb and pork from MacDuff.
In August last year, just eight weeks after opening, he told us : “I met Andrew and went to a few farms to see the whole production process from start to finish - from when it comes into the slaughter house to when it arrives on the table.
“Unlike the supermarkets, where it’s bright red with as little fat as possible, I look for good colour and marbling in beef, and fat colour.”
Chicken from St Bride’s Poultry near Strathaven – another member of Lanarkshire Larder – is also listed among Graeme’s suppliers and features on his ever-changing menus.
An entrepreneurial chef who describes his food as modern European, calling on inspiration from Japanese culture and cooking, the 32-year-old has worked for numerous high-profile chefs across Scotland, and in Michelin standard establishments in Singapore and New York – including three-star Michelin restaurants Per Se and Eleven Madison Park.
On being awarded a Michelin Star for Unalome – traditionally a Buddhist symbol representing the path to enlightenment – Graeme joins another West End establishment, Crail Bruich, in holding the accoldade.
Cail Bruich last year became the first Glasgow restaurant in more than a decade to win the industry’s top accolade.
And this year, they celebrated retaining the award.
In adding Unalome to the Michelin Guide for the first time, its reviewer writes: “Having worked in some of the finest country house hotels in Scotland, the eponymous chef chose to return to his hometown when the time came to open his first solo venture – and the locals immediately took to it.
“In the lively hub of Finnieston, this elegant spot in a period building represents his desire to create a restaurant for all occasions – and this has resulted in it boasting a lively buzz from day one.
“His considerable culinary skills pay their respects to the finest of Scottish produce, be it Gigha halibut or Ayrshire lamb, in dishes that display his classical leanings.
"There is boldness and a sophistication to the cooking – and it’s well worth going for the full tasting menu and the thoughtfully considered wine pairings.”
Through his association with Lanarkshire Larder, Graeme also champions the regional food group’s passion for nurturing the talent of emerging chefs at seats of learning like New College Lanarkshire.
Indeed, he encourages the adoption of a US model, which requires professional cookery students to complete long-term placements in top, hard-working, fast-paced restaurants like his own before qualifying.
Congratulating Graeme and his team, Selina from Lanarkshire Larder, said: "We are absolutely delighted to hear Graeme and his team at Unalome have been awarded a Michelin Star.
"They have all worked incredibly hard in what must have been the most difficult few months to open a restaurant so this amazing achievement is very well deserved.
"Graeme was instrumental in helping us in set up Lanarkshire Larder and gaining the valuable support of North and South Lanarkshire Councils along with Scotland Food and drink.
"Graeme has long been a supporter of high quality local produce and uses many of Lanarkshire Larder’s members produce in Unalome such as Errington Cheese, St Brides Poultry and MacDuff beef."
Lanarkshire Larder, North and South Lanarkshire’s regional food group, was set up early last year to support the growing food producers and its now 60-strong group of members who mainly comprise producers, specialist shops, farm shops and restaurants.
Lanarkshire Larder has been working hard to promote and gain recognition of the quality food produce from the region and has recently launched a food trail and map.
*Don't miss the latest headlines from around Lanarkshire. Sign up to our newsletters here.
And did you know Lanarkshire Live is on Facebook? Head on over and give us a like and share!
