How long have you been in the catering business and how and when did you start?
I have been in catering for 33 years, starting with some very talented, inspiring people in House of Fraser.
We learned many styles of catering in the one outlet and also catered for the board of directors, which meant that we were able to use the finest ingredients available.
What’s your catering and/or career highlight so far?
Going to Iceland and competing with leading chefs from all over the world.
How would you describe your food?
Cooked fresh to order, simple clean flavours offering a marriage of classic and modern techniques and presentation skills.
What’s the price of a typical three course meal (without wine)?
Why should someone visit your restaurant?
For good food, good service in relaxed surroundings at value for money prices.
Not counting your own, which is your favourite Scottish restaurant?
Sangsters in Elie, Fife.
What is your favourite wine?
We do so many nice wines in La Bonne Auberge that it varies every month. At the moment it’s Flagstone Dragon Tree (Cabernet Sauvignon, Shiraz, Pinotage), South Africa 2010.
What is your favourite Scottish ingredient?
There are so many to choose from but I would opt for great quality beef every time.
Who do you admire in the industry and why?
Willie Pike, mostly for the energy and commitment he has to giving something back to the young chefs of the future.
How do you relax outside of work?
Walking and World of Warcraft.
What makes you laugh in the kitchen?
Just the day to day banter between a bunch of hard working staff.
Who would you invite for your ideal meal and where would you go?
My wife Suzy and Buddah Bar, Paris.
What makes a good chef?
Someone who takes ownership of their own learning, isn’t afraid of hard work and is a good team player.