Bob Miller

Bob Miller

Occupation: Head Chef/ Grampian Seafood Chef of the Year 2014

Name 2 of your “food heroes” and tell us why they inspire you?

 Anthony Bourdain, no flair no faffing about,straight to point with classic cooking background.

Tom Kitchin, good honest cook using great flavours promoting great suppliers.classic chef with modern ideas.

What do you like to cook and why?

Seafood, growing up in a coastal fishing village I got to taste and try all crabs,langoustine, lobster and good meaty white fish.reminds me of my childhood.

When did you decide to become a chef?

I became a chef to learn a trade and it was too cold to become apprentice bricky as it was in December.

What do you remember about School dinners?

My school dinners were pretty good,in fact they are better than some staff teas I've tasted over the years.

What was your favourite school dinner?

Mince and tatties was my favourite lunch with lumpy custard and tinned peaches for pudding.Still heaven to me now.

What would be your perfect meal?

Good old school pan of ham Hough broth, fresh caught cod in bread crumbs with handcut chips and crushed peas and for pudding syrup sponge and custard.

What kitchen tool could you NOT live without?

I could not live without my sous chef Flynn.he's the best kitchen tool I have.

In your restaurant or premises who would be your ideal diner?

I would love to have catered for Joe strummer of the clash.Insightful man with big heart.

If you weren't a chef what would you be?

 If I wasn't cooking for a living would of loved to have been Celtic FC midfield General.

Where do you go when you want to eat at a restaurant?

When eating out I enjoy Chinese food or American style diner food.

What 5 ingredients would you choose to have on your desert Island?

Tetley tea bags ,sugar, milk, Tennents lager and steak 'n' kidney pies