Name 2 of your “food heroes” and tell us why they inspire you?
The Roux brothers who all those years ago introduced modern French cuisine to Britain and changed the way the profession and general public have thought about food and restaurants ever since.
What do you like to cook and why?
I like to cook local game. Very often we get game birds in at the restaurant still in feather so to see and be involved in preparing these to present with various vegetables from our garden along with foraged local mushrooms is very satisfying. This represents our whole ethos at the restaurant and is a true plate of the amazing flavours Perthshire has to offer.
When did you decide to become a chef?
I started a dish washing job at a local restaurant while still at school. When I turned sixteen I was offered a full time job in their kitchen as a commis chef and have been cooking professionally every since.
What do you remember about School dinners?
The sweet smell of the sponge pudding we were offered at primary school.
What was your favourite school dinner?
Toad in the hole
What would be your perfect meal?
A selection of good quality anti pasti and cheeses with some fresh char -grilled vegetables and rocket leaves.
What kitchen tool could you NOT live without?
In your restaurant or premises who would be your ideal diner?
Myself as I never get to eat in my own restaurant as I cook all the food.
If you weren't a chef what would you be?
Where do you go when you want to eat at a restaurant?
Yum Yum Hong Kong Diner. I love Chinese food and this place is the very best.
What 5 ingredients would you choose to have on your desert Island?
Potatoes, fresh herbs, olive oil, chicken, fresh fruit.