Tony Budde

Tony Budde

Age: 51

Occupation: Self Employed Chef "Tony Budde Chef Services"

Restaurants: Tony Budde Chef Services/Dumfries and Galloway College/Glenisle Inn/Step-up Training

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

Guy Grieve. He runs the Ethical Shellfish Company: The Ethical Shellfish Company is a family-run business based on the Isle of Mull. I first meet Guy at the HIT conference in February 2013 and I was impressed with his mission is to provide top quality hand dived Isle of Mull scallops  and his priorities being quality and marine conservation.
Forbes at Crannog fort William: When we had our own seafood restaurant we were supplied fish, Lobsters, mussels etc from Crannog, they always made sure that we had the best they could source. Great set up they have. 

What do you like to cook and why?

Good quality beef and venison and all kinds of fish, good Scottish ingredients are easy to cook!

 What would be your perfect meal?

Going home to Belfast for some Irish stew! And Oysters.

What kitchen tool could you NOT live without?

Everything that is in my garage! but mainly my water bath, it’s great when I am doing private dinner parties.
Less equipment to use, and also a better finished product.

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

It would be my wife and family who have been with me throughout my career (ups and downs) and appreciate and share my passion for cooking and using the fantastic produce we have available in Scotland.

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

I would have been a fisherman

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

Anywhere that cooks good in house food. (Homemade)

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

Garlic, Butter, oil, eggs, bread. (Fishing rod and a whisk)