Donald McInnes

Donald McInnes

Age: 42

Occupation: Executive Chef.

Restaurants: Ingliston Country Club, Bishopton

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

Marco Pierre White – One of the first ever  chefs to start real fine art style cooking and was the youngest chef ever to have been awarded three Michelin Stars at the age of 33. He was real old school style of training and developed a lot of today’s chefs into what they are today; he also changed cooking as we know it today. His best dish Chicken Liver Parfait.

Keith Floyd – As he was on TV so much through the 80’s he was very much in the public eye and he made food look so easy to put together, so at the age I was I found him very impressionable to watch. He was all about the flavour and textures of food rather than finesse and at the core of everything he did was the quality of the product

What do you like to cook and why?

My favourite food to cook has to be any form of fish or shellfish. You have to respect the food that you cook and if you don’t understand the complex nature of the protein then if you cook it in a style that doesn’t suit then it will change the dish and you lose the natural flavours that you started with.

When did you decide to become a chef?

I have been involved in cooking since the early age of around 15-16 and held my first job in a small French restaurant in Edinburgh called Le Mange Tout; I was always cooking at home. I was also cooking better than my mother (better not tell her that)

What do you remember about School dinners?

Cold, Tasteless Junk – I used to do a pack lunch for myself but I was given pocket money for school dinners so I would save the money and eat the packed lunch. Bought my first bike with my money

What was your favourite school dinner?

None but if I was name one – Jam Roly Poly with Custard

What would be your perfect meal?

My perfect meal would be Roast Chicken (Free Range) Quality Roast Potatoes from the Garden, Carrots and Brussels sprouts and to finish would have to be my wife’s trifle with a chilled bottle of sauvignon blanc

What kitchen tool could you NOT live without?

My knives - every good chef has to have at least one or two favourite knives

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

I would love to have dinner with Morgan Freeman, he has done so much for his industry and I would find out if it his voice on the “More Than” adverts. His knowledge would be priceless 

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

A Fireman

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

Anywhere that is good value for money which means doesn’t matter how much you spend as long as you get great service and great food with a smile by people who want to do their job. Easy combination!? (isn’t it)

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

Water, Olive Oil, Salt, Fish, Ayrshire Potatoes