Colin John Bussey

Colin John Bussey

Occupation: Managing Director/Chef

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

Iain Campbell, George Campbell & Sons for his company ethos, enthusiasm, great fish & friendship.  John Grieve, Lochleven Shellfish, John never changes, always delivers, opens a restaurant and runs Glencoe mountain rescue in his spare time, dedication beyond the call of duty 

What do you like to cook and why?

Scottish produce, great beef, lamb pork & game! But no1 spot goes to Langoustines just out of Loch Linnhe, so fresh you need to be careful when handling, juicy sweet plumb flesh! 

When did you decide to become a chef?

At school! That was it!

What do you remember about School dinners?

At primary school and middle school, they were fantastic, you used to get seconds! At high school with 1200 pupils it was more challenging, average!

What was your favourite school dinner?

Toad in the hole, monster Yorkshire puddings!

What would be your perfect meal?

A Lochleven Shellfish platter(it has everything on it and more), sitting at the Lochleven shellfish cafe with my wife and a bottle of Johns finest chilled white wine!

What kitchen tool could you NOT live without?

A sharpening steel and Thermo mix

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

My wife, she never complains about my cooking!

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

A motorcyle racer

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

It depends on the occasion, Gleneagles Hotel, one of the nine wonders of the world! Locally any Buzzworks venue for great food, friendly service and value for money

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

Great Scottish beef, seafood, wine, chocolate, aromates

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