From an early age it was all I ever wanted to do, I just love food. I grew up on a tiny Scottish island, Benbecula, and my mother was an inspiration to me when it came to cooking. The flavours she put together was a real education and the importance of sourcing locally, especially when you are living on a tiny island! Before beginning my professional career, I was fortunate enough to experience at a local level working in a kitchen and soon realised that to be successful there were no short cuts and I worked my way through the ranks, learning all aspects of sourcing to creating what ultimately comes out on the plate.
My cuisine is Modern Scottish using the wonderful local produce that we have on the west coast of Scotland with some of the best game and shellfish in the world, right on my doorstep. I use the experience I gained in different kitchens around the UK along with the input of my team to create our seasonal, locally sourced menus. The provenance of the food we serve is important to us and to be able to utilise the best that the west coast has to offer is an absolute joy.
We love utilising local products along with our own kitchen garden. We are fully committed to use sustainable ingredients while supporting our local farmers, fisherman and producers. Seasonality is key as the best produce is always that which is currently in season and not artificially ripened or imported creating a huge carbon footprint.
Roast Venison Loin, Pear, Beetroot, Elderberry, Pommes Dauphine.
A modern twist on a British classic using the amazing venison from our local estate. It is a fantastic blend of flavours: the melt in the mouth tender venison loin, the creamy pommel dauphine and the wonderfully aromatic jus al combine to make this perfect for us.
I always remind my team to be patient, to watch and learn at every opportunity and never think they know it all, because they won’t. There is no shortcut to the top and experience is a hard won thing which needs to be gained over time and should be treasured.
Always cook what you enjoy cooking as then the flavours really come through. Prepare as much as possible in advance, especially on a Sunday, to take the stress away from trying to do everything in one day, as with professional cookery, preparation is always key.
