Located on the south side of the city, the four-star Aberdeen Altens Hotel has been the focus of a £6 million investment over the past five years. The hotel’s restaurant offers both modern dishes and home-cooked favourites.
Nearly 40 years. My aunt and uncle owned a hotel where I used to work during the school holidays. Originally, I wanted to be a policeman but was told I was too short. So I carried on working at the hotel and found that I loved it – I haven’t looked back since.
I would like to say it hasn’t happened yet but becoming a head chef in a four-star hotel at the age of 25 has to be up there. I also get a lot of satisfaction from watching a lot of my young chefs become head chefs.
Taking over a hotel kitchen where none of the staff spoke any English! Communication was hard and it made service and training hugely challenging. I used a lot of online translation services and sent staff on English courses, as well as trying to pick up a little of their language too; now everyone can communicate.
Fresh and British, with something for everyone.
Beef which is full of flavour and versatile. I like to work with cheaper cuts because the flavours are more intense.
Dry Italian white or rosé wine.
Yes, overpowering food that leaves an unwelcome taste in your mouth.
Dedication and good organisational skills.
It is important to have the creativity and imagination to be able to make something exciting and delicious no matter what you have to hand.
Banter, anything that’s quick-witted.
Any chef who has achieved a Michelin star for the hard work and dedication to themselves and the team.
A Mother’s Sunday dinner with all my family, roast anything with plenty of vegetables, two or three types of potatoes and Yorkshire pudding, of course.
Alan Shearer, Sergio Garcia and Emilia Clarke, a game of golf then round to my house for pasta, salad, a little wine and a good craic.