Name 2 of your “food heroes” and tell us why they inspire you?
Ken Fenton (Wild Tastes) he is so passionate about food and goes the “extra mile” to source ingredients for you. Craig Stevenson ( Braehead Foods), A supplier who gives so much back to the industry and his company is not a Monday to Saturday 9 to 5 operation!
What do you like to cook and why?
Scottish seafood, because it can be cooked simply and without having to “enhance” it with other ingredients to produce a great tasting dish.
What would be your perfect meal?
My mums bubble and squeak with Lambs liver and beurre noisette.
What kitchen tool could you NOT live without?
Thermomix (it’s so versatile)
In your restaurant or premises who would be your ideal diner?
Anybody who appreciates what it takes to source, prepare and cook the fantastic produce we are lucky have available to us in Scotland.
If you weren’t a chef what would you be?
An Arable farmer
Where do you go when you want to eat at a restaurant?
I like to eat anywhere that is recommended to me either by friends family or my peers, and have been lucky enough to have eaten in most of the Michelin starred restaurants in Scotland as well as some of the other fantastic restaurants and pubs (I hate the word Gastropub) around the country.
What 5 ingredients would you choose to have on your desert Island?
Fresh Crab, Coriander, Rooster Potatoes, Rapeseed oil, Sourdough bread