Ninth Wave on the Isle of Mull majors in seasonal produce sourced from the restaurant’s croft, as well as a daily catch of lobster, crab and whatever owner and fisherman John Lamont catches in his creels. The restaurant has been recognised by the Michelin guide, Scottish Good Food Guide and The Taste of Scotland Awards.
How long have you been in the catering business?
36 years. I started at the age of 14 as a pizza chef on weekends.
What’s your career highlight so far?
Beating a Michelin-starred restaurant to win Restaurant of the Year 2013 in the Highlands & Islands Awards.
How would you describe your food?
Fresh garden produce and just–caught seafood and game cooked with flair and Canadian influences.
What’s the price of a typical three course meal?
£42 including my handmade Scottish chocolates and coffee or handpicked herbal tea.
Why should someone visit your restaurant?
To taste the best of the Hebrides cooked with a difference, on one of the most beautiful islands in the world.
Describe your staff.
The kilted husband Jonny, who is your fisherman and waiter, and a few genuinely friendly and talented souls who love their jobs.
What’s your favourite dish to cook at home?
A bucket of freshly steamed squat lobsters with garden herb butter.
Is there any food you don’t like?
Badly-cooked food and Christmas pudding.
What’s your favourite wine?
Beblenheim Gewurztraminer – so tasty with seafood.
What is your favourite Scottish restaurant?
Hanoi Bike Shop in Glasgow.
What’s a tip every chef should know?
Keep your knives sharp and your trousers up.
What’s your favourite Scottish ingredient?
A toss up between Mull Ardalanish Highland beef or Mull hand-dived scallops.
What makes a good chef?
A person that loves to eat good food, has respect for it and cooks with feeling.
Who do you admire in the industry and why?
Adria Ferran for his breathtaking talent, the Rouxs for their legendary contributions and Paul Pairet for his imagination.