An island-born chef who has become a TV celebrity has returned to his Lewis roots this week (Sunday September 16th) for his last ever cooking show.
Bragar-born Angus Campbell, 62, has made a lifelong career as a chef around the world, after leaving Lewis aged 16 to train on the mainland. Training in Elgin and Glasgow led to a job running a restaurant in Troon and on to teaching culinary arts in the Bahamas.
For the past 27 years Angus has lived in Grand Rapids, Michigan, where he taught culinary arts at West Michigan University and Grand Rapids Community College.
Now retired, Angus has spent two years presenting a college television series Cooking With Angus, working with chefs in Scotland and Italy and leading students through the development of their skills.
He’s bringing the curtain down on his TV chef career with a return to Lewis – bringing with him chefs Freddie Lightburne of the Poop Deck restaurant in Nassau, Bahamas, Richard Sturgeon from the Marine Hotel, Troon and Nicolas Conte, a chef from Puglia in Southern Italy.
From Monday (September 17th) onwards they’ll be cooking up some traditional Lewis treats in the kitchens at Gearannan Blackhouse Village and at Lews Castle. Lobster, guga, ceann cropaig (stuffed cods’ head) and a fish broth called sugh an eisg are on the menu.
Angus today (Sunday) told welovestornoway.com that he had been hard at work gathering the ingredients over the past few days. “I lifted lobster pots, caught salmon in Loch Langabhat and have been to collect my marag dubh. For me this is a return home, bringing my career full circle and showing some very well-respected chefs what is possible with the produce of my home island.”
Two students from Grand Rapids college will be filming as Angus and his colleagues cook, as well as at locations around the island including Uig, Bosta, Bragar and at Garry Beach in Tolsta. It’s also a chance for Angus to catch up with family in Bragar and Newmarket.
All the Cooking with Angus shows are available to view on the college channel at Grand Rapids college. Follow the link: https://www.grcc.edu/secchiain
Pictures show Angus Campbell with Italian chef Nicolas Conte (2nd from right) learning the secrets of pasta in Puglia, Italy