Chef of the Week: Rory Lovie – Head Chef at Bridgeview Station in Dundee

Rory Lovie - Head Chef at Bridgeview Station in Dundee

How long have you worked at your current restaurant?
I have worked at Bridgeview Station as Head Chef for 6 years.

Where did your passion for cooking come from and where did you learn your skills?
I would say probably watching cooking programmes on the TV when I was like 7 years old. Ready Steady Cook was always a favourite as it was always on when I came home from School. I studied at Perth College, Scotland.

What do you enjoy most about being a chef?
I like being able to create a piece of food that’s makes people smile. Flavour is always key.

Name three ingredients you couldn’t cook without.
Salt, Spices and I would say onions, every good base starts with one.

Which piece of kitchen equipment couldn’t you live without?
Dehydrator. I love it!

What food trends are you spotting at the moment?
Fermentation is back on the up I would say. Garums and Kojis becoming more trendy.

What do you think is a common mistake that lets chefs down?
Too many flavours on a plate. Let the quality ingredients shine through instead of fighting with each other.

What is your favourite time of year for food, and why?
Spring. It’s when we start to see more colour hit our plates.

Which of your dishes are you most proud of?
I loved a dish we had on last year at the restaurant. It was a Tomato Water Jelly, Tomatoes and Basil. Simple, clean and just shouted summer.

How do you come up with new dishes?
We look at what’s in season and decided as a team what we would like to do with the ingredients.

Who was your greatest influence?
Probably Tony Heath. My first Head Chef. He introduced me to kitchen life at 15 as a Kitchen Porter and I haven’t looked back.

Tell us three chefs you admire?
Marco Pierre White for being Marco, Gordon Ramsay for building an empire and Fergus Henderson for keeping traditions alive with nose to tail eating.

What is your favourite cookbook?
Essence by David Everitt-Mathias. It introduced me to the foraging side of cookery.

Who do you think are the chefs to watch over the next few months?
Tom Brown. Should definitely get a Michelin star. The food he is doing at Cornerstone is unreal.

What’s been your favourite new restaurant opening of the last year?
It’s been open more than last year but The Cellar in Anstruther is one of best I have been to recently. The food that Billy and his team are producing their is special.