1. Name 2 of your “food Heroes” and tell us why they inspire you?
Raymond Blanc, for dedication to craft and understanding of ingredients.
I am quite inspired by Clyde Valley tomatoes at the moment by their passion for what they are producing.
2. What do you like to cook and why?
I like to cook with fish, an ever more expensive product which needs to be looked after well.
3. When did you decide to become a chef?
After breaking my leg in quite a bad way, I couldn’t pursue a career as a P.E. teacher. Once I recovered I got a job washing dishes in a hotel part time and decided I wanted to be a chef as the job looked interesting and exciting.
4. What do you remember about School dinners?
Not much though I remember having lemon curd sandwiches in my packed lunch at primary school which I didn’t like!
5. What was your favourite school dinner?
The sponge and custard looked nice.
6. What would be your perfect meal?
I really enjoy Middle Eastern and North African foods; I would have some cous cous, braised lamb, hummus, flat bread and all of the accompaniments. I would enjoy that most in the company of my wife and kids. In an exotic location, preferably.
7. What kitchen tool could you NOT live without?
A Thermomix is a fantastic and adaptable piece of kit. A good chef’s knife should not be under rated.
8. In your restaurant or premises who would be your ideal diner?
I would like to sit down and chat with the guys from Teenage Fanclub, Billy Connolly would be interesting too.
9. If you weren’t a chef what would you be?
Maybe a P.E. teacher or in an alternate world; a famous musician.
10. Where do you go when you want to eat at a restaurant?
In my wife’s village in the north of Scotland there is a really good pub which sells great seafood, it is nice to relax there beside a real fire when it’s cold outside. I have an ambition to visit Le Manior Aux Quat`Saisons.
11. What 5 ingredients would you choose to have on your desert Island?