David Jamieson, Head chef, Doubletree by Hilton Dunblane Hydro, Dunblane
How long have you been in the catering business?
What’s your career highlight so far?
Gaining two rosettes at Crutherland House Hotel in East Kilbride and working at The Kailyard restaurant.
How would you describe your food?
Modern and fresh with a twist.
What’s the price of a typical three course meal?
Why should someone visit your restaurant?
Our food is fresh, modern and it is all about the flavour.
Describe your staff
Young, passionate, hardworking and a joy to teach and work with.
What’s your favourite dish to cook at home?
Roast duck breast, gratin potato and garlic green beans, which is my wife’s favourite.
Is there any food you dislike?
There is nothing I really dislike, but sadly I am allergic to shellfish.
What’s your favourite wine?
Californian Chenin Blanc.
What is your favourite Scottish restaurant?
The Ubiquitous Chip.
What’s your favourite Scottish ingredient?
Venison as I love the game season and it’s a great lean meat packed full of flavour.
What makes a good chef?
Someone who is hardworking and passionate about what they do, patient and a great team player who strives to be the best.
What’s a tip every chef should know?
Cheffing is not just a job, it is a calling.
Who do you admire in the industry and why?
Joe Queen, former executive head chef at Hilton Glasgow, who has done so much for my career and so much for the catering industry in Scotland.
How do you relax outside of work?
I love spending time with my family.
Who would you invite for your ideal meal and where would you go?
Albert Roux, as he is the Godfather of nouvelle cuisine, Kylie Minogue for entertainment and Henrik Larsson because the man is simply a legend. My very special guest would be my late gran as she started off my cheffing career, and we would go to my mum’s house as nothing beats my mum’s home cooking.
What makes you laugh in the kitchen?
The typical chef’s banter; it helps you get through the day and keeps everyone sane.