Max Hogg, Head chef, Livingston’s, High Street, Linlithgow
What’s your career highlight so far?
Working as part of the kitchen brigade at The Torridon, which gained its third [AA] Rosette within the first year of us being there; and learning new cooking techniques from Bruno (Torridon head chef Jason Birkbeck).
How would you describe your food?
Some bold flavours shown through different techniques.
What’s the price of a typical three-course meal (without wine)?
It costs £38.95 and this includes an amuse bouche and pre-dessert.
Why should someone visit your restaurant?
For a dining experience to be remembered with carefully sourced Scottish ingredients from the local area.
Describe your staff.
Motivated with a cracking sense of humour.
What’s your favourite dish to cook at home?
A simple stir-fry as it’s easy to knock up when I get home from work.
Is there any food you dislike?
I’m not a great lover of eggs apart from in French toast.
What’s your favourite wine?
If I can afford it a nice bottle of Barolo.
Which is your favourite Scottish restaurant?
I can’t name one specifically as I eat out at many, but one I would return to is La Garrigue in Edinburgh.
What’s your favourite Scottish ingredient?
The fantastic venison and mushrooms.
What makes a good chef?
Being able to cook definitely helps! Plus a good palate and a lot of ambition and flair.
What’s a tip every chef should know?
Assume everything is too hot! It may reduce the chance of you getting burned.
Who do you admire in the industry and why?
I like to see what Tom Lewis is doing with the fresh fish shop in Callander. It’s good to see a chef who cares about local produce for local people.
How do you relax outside of work?
I enjoy fishing when the other half allows it. Failing that it would be to cook some dinner and watch a movie.
Who would you invite for your ideal meal and where would you go?
I am still waiting to go for dinner with Bruno, his wife Emma, Paulo and Daniel. We are all supposed to dine out at [Martin] Wishart’s as we were the small brigade to help build the three AA Rosette kitchen at The Torridon.