David Barnett

David Barnett

Occupation: Head Chef

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

Marco Pierre White – I was reading about his career and how he ended up opening up his own restaurant -   it sounded like exciting times and worth giving it a go.

Martin Wishart – He was my mentor for 4 years. I worked with him in his restaurants in Edinburgh and Loch Lomond.  He inspired me hugely and encouraged me to aim for perfection and to create my own dishes and of course have my own place one day.

What do you like to cook and why?


Scottish Shellfish – It’s right on our doorstep, lovely ingredients and very simple to work with     It speaks for itself.

When did you decide to become a chef?

When I was 13.  My brother is a chef and I worked with him after school and on holidays and really enjoyed it.

What do you remember about School dinners?

I didn’t have them all the time but remember them to be not too bad – pretty good sometimes.

What was your favourite school dinner?

Chilli & rice

What would be your perfect meal?

Local langoustines cooked simply with garlic butter, roasted rib of Torridon highland beef with some of the freshest handpicked girolle mushrooms from the woodlands around my house, then for sweet I think it would have to be pistachio soufflé with chartreuse poached cherries and bitter chocolate sauce .

What kitchen tool could you NOT live without?

Victorinox Pastry knife

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

A happy one!!

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

A fireman or astronaut

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

Edinburgh or London – best places for choice.

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

Salt, olive oil, flour & water, butter

Back