Kevin Reid

Kevin Reid

Occupation: Chef at Royal Air Force

Specialises in Pastry and Chocolate work

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


The Roux Brothers, should inspire any chef, as no matter how modern our cuisine evolves, everything is brought back to classic french cuisine.
The other is James Martin, classic style throughout his cuisine. These chef's inspire me to modern cuisine, with classic flair. You need to have a greater understanding of the classics to understand flavours and seasonal produce.

What do you like to cook and why?

I enjoy pastry work, canapés and generally any dish I can create from the classic, I really enjoy demonstrating to the junior members of my team. To give them a greater understanding of ingredients and flavours.

When did you decide to become a chef?

19 years ago I decided to be a chef, I joined the Royal Air Force.

What do you remember about School dinners?

School dinners was always busy with few choices, but always remember the dessert at the end. with your milk rations.

What was your favourite school dinner?

Stovies was always a favourite.

What would be your perfect meal?

 A burns supper with a modern twist.


What kitchen tool could you NOT live without?

My turning knife.


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

My ideal diner would have to be the chef that inspired myself to be more creative. has to be my Corporal Chef, Andy Twells. This would show everything he passed on, had not gone unlearned and how as a chef we have grown nurtured others with everything passed on.


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

I would still be a baker & confectioner.


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

I go to St Andrews, a lot of great eateries in great locations throughout the town.


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

Chocolate,  cherries, vanilla, Corn-fed chicken, haggis