Name 2 of your “food heroes” and tell us why they inspire you?
Paul Rogerson who was my first head chef back in the good old days of the Station hotel in Inverness. Paul was an inspiration to so many cooks who passed through his kitchen. His vision for food and his eye for detail was superb. If it wasn’t for Paul i wouldn’t have won the Scottish chef of the year.
The second person who in a different way was also an inspiration to me was a seafood supplier called John Gilbertson who ran a company on the Isle of Skye called Isle of Skye Seafoods. Johns passion for all things seafood and shellfish and anything form Skye was infectious.
What do you like to cook and why?
I love to cook anything Scottish and seasonal especially game which is one of Scotland’s true treasures
When did you decide to become a chef?
I had made the decision as early as 14. It was something which that was probably installed I me by my mother who was a fantastic family cook
What do you remember about School dinners?
I partially loved my primary school dinners as all our school dinners were made on site by three cooks one in particular a Mrs MCuhtcheon who was the head cook. She used to let me help her in the kitchen at break time and was probably another influence in decision to become a chef.
What was your favourite school dinner?
Mince and tatties followed by steamed jam sponge and lumpy custard
What would be your perfect meal?
My perfect meal would be with my family and a proper Sunday roast and a good bottle of red
What kitchen tool could you NOT live without?
The kitchen porter! A good kitchen porter is worth his weight in gold!
If you weren’t a chef what would you be?
I would probably ended up a farmer as both my Mum and dad were of farming backround
Where do you go when you want to eat at a restaurant?
Living in Ayrshire we have it all, fine dine Michelin to excellent casual dine
What 5 ingredients would you choose to have on your desert Island?
Hand dived scallops, Scottish asparagus, Ayrshire new potatoes, lemon and butter. Perfect!!