Chef’s special: Riad Peerbux
Riad Peerbux, Head chef, The Horseshoe Inn, Peebles
The Horseshoe Inn is an eight-bedroom restaurant with rooms in Eddleston, near Peebles. The menu majors in modern European cuisine, but with a focus on quality products sourced locally.
How long have you been in the catering business?
I started on a work placement in the kitchen at Constance Belle Mare Plage Hotel in Mauritius.
What’s your career highlight so far?
Head chef of the Seahorse Restaurant at Constance Lemuria Resort in the Seychelles.
How would you describe your food?
I have a simple approach to cooking and a love of seasonal Scottish produce.
What’s the price of a typical three course meal (without wine)?
£35 to £40.
Why should someone visit your restaurant?
For great value for money and good food on the plate in a very friendly atmosphere.
Describe your staff
Hardworking, passionate and unpretentious.
What’s your favourite dish to cook at home?
Scrambled eggs or beans on toast.
Is there any food you dislike?
Food that has no depth of flavour and taste.
What is your favourite wine?
There are quite a few: Pauillac, Burgundy whites, intense Muscats or simple Beaujolais reds.
What is your favourite Scottish restaurant?
The Plumed Horse in Leith. It’s such a charming place with excellent food and great front of house staff.
What’s your favourite Scottish ingredient?
Wild foods of the Borders.
What makes a good chef?
A chef who cooks at the stove, has the ability to nurture his team and pass on his passion, skills and philosophy.
What’s a tip every chef should know?
The whites are universal, anyone can cook.
Who do you admire in the industry and why?
Tony Borthwick, James Mckenzie, Andrew Pern and Michel Roux Junior.
How do you relax outside of work?
Spending quality time with my wife Stephanie and Zen my pet dog.
Who would you invite for your ideal meal and where would you go?
I would dine with Stephanie on the Chao Phraya at the Mandarin Oriental in Bangkok.
Who makes you laugh in the kitchen?
Ivaylo, Matthew, Stewart and Martin.