Name 2 of your food heroes & tell us why they inspire you
Robert Morris of St. Brides Farm for his total dedication to producing the best birds possible
and Ruairidh Maclennan who would go out no matter the weather and get me the most amazing scallops when I worked up in Shieldaig.
What do you like to cook & why?
Hand dived Scottish scallops are a favourite as they can work with so many different flavours. They are always on any menu I write.
What would be your perfect meal?
A crispy skin perfectly roasted chicken for lunch with my girlfriend and our families.
What kitchen tool could you NOT live without?
As most chefs now would probably say it would be the Thermomix. Although I would hate to be in a kitchen with no clingfilm!!
In your restaurant or premises what would be your ideal diner?
Anyone who appreciates simple flavours, trusts the chefs judgement and who doesn’t REACH FOR THE SALT before tasting.
If you weren’t a chef what would you be?
Something Physics related probably. It was my best & favourite subject at school.
Where do you go when you want to eat at a restaurant?
I just had fantastic meals at Hibiscus & Maze and will definitely be returning, but locally I really like Opium. Sapporo is great too… I love the informality & the interaction with the chefs.
What 5 ingredients would you choose to have on your desert island?
Scottish langoustines, lemon, salt, warm bread & soft butter. What more could you need!?