Name 2 of your “food heroes” and tell us why they inspire you?
First would have to be Anton Mosimann- Passionate, Inspirational & a true Gentleman
Then would need to be Rick Stein for his simple unfussy Philosophy on Cooking
What do you like to cook and why?
Got to be Scottish Seafood & shellfish because its door step fresh & the taste speaks for itself.
When did you decide to become a chef?
I didn't it just happened ! I took a summer job in a Large kitchen and the rest is history.
What do you remember about School dinners?
I went home for lunch every day at primary ,my mum was a great cook, also lived opposite the school and at secondary it has to be the laugh with my pals round the dinning table eating pie, beans & chips
What was your favourite school dinner?
It would have to be Chocolate Eclairs & Custard when it was on - we would have to eat it before main meal otherwise it would disappear
What would be your perfect meal?
It would have to be sitting in Aix-en-provence with my beautiful daughter- teaching her about the platter of shellfish ( probably from scotland) and a bottle of Puligny Montrachet - and fresh apple juice for the wee one.
What kitchen tool could you NOT live without?
Hand-blender & sharpening steel
In your restaurant or premises who would be your ideal diner?
My Idea diner would be my Daughter Cassie, family & great friends
If you weren't a chef what would you be?
Anything that involves world travel- Food travel reporter
Where do you go when you want to eat at a restaurant?
Anywhere in the sun that serves great food with Fantastic service
What 5 ingredients would you choose to have on your desert Island?
Five Ingredients would be -Butter-Salt-Spices- Fish & wine