Name 2 of your “food heroes” and tell us why they inspire you?
Without a doubt my first choice would have to be Guy Grieve ethical shellfish operator, first class products delivered with passion and pride , top notch knowledge and expertise and he is also a very good speaker.
Stewart Cameron, (Former Executuve Chef Turnberry and QMS Scotch Beef Club Ambassador) great supporter for industry especially in helping to develop and train young chefs who then evolved to become chefs in their own right. He taught me how to manage a disciplined team with the ethos that, quality was paramount, and respect for the food was crucial.
What do you like to cook and why?
I prefer to cook fish & shellfish, because it’s so fresh, simple to cook, full of flavour, also good for sharing hot or cold.
What would be your perfect meal?
My perfect meal would have to be fresh turbot, langoustines seared scallop and a good bottle of Poulligny Montracheaut white wine.
What kitchen tool could you NOT live without?
The kitchen tool which is a necessity these days I would say is a thermo-mix, and the old speed peeler.
In your restaurant or premises who would be your ideal diner?
My ideal diner would have to be my wife, family and friends.
If you weren’t a chef what would you be?
I would possibly have been a driving instructor.
Where do you go when you want to eat at a restaurant?
I go where I know it’s good value, friendly service delivered with a smile, where you know they want to make you welcome, and they serve fresh food, with a side order of some good banter.
What 5 ingredients would you choose to have on your desert Island?
My 5 ingredients would have to be fresh fish, plenty of fresh herbs, some spices, butter and crusty bread.