How long have you worked at your current restaurant?
Since before it was open worked very closely with the owners and helping them achieve were collective dreams. Been open for about 2 years.
Where did your passion for cooking come from and where did you learn your skills?
The passion started at a young age of ten where I watched my parents cutting up a whole lamp on the kitchen table, where I learnt my skills was more then one place from beginning it in Scotland and then travelling over to France, Spain and Austria primarily, also travelling for south east Asia was a real eye opener for a different style of cuisine.
What do you enjoy most about being a chef?
To discover a whole other world within. being able to work with food and amazing produce. mainly being able to inspire younger chefs to put in love for the food that they cook and most importantly putting a smile on people’s faces.
Name three ingredients you couldn’t cook without?
Love, passion and heart (salt helps as well!).
Which piece of kitchen equipment couldn’t you live without?
What food trends are you spotting at the moment?
Spotting veganism a lot as a trend however hoping it will pass soon.
What do you think is a common mistake that lets chefs down?
Thinking money is more important then the food some of them cook, if they put love and passion into there food then money will come later however lots of them can’t wait.
What is your favourite time of year for food, and why?
Spring, as the cosey food is still there with a flourish of new beginnings and looking towards fresh colours of life.
Which of your dishes are you most proud of?
Every single one I put out the door, however I do have a few favourites but they’re a secret.
How do you come up with new dishes?
Take a fruit, vegetable or piece of meat, then elevate and create something special with it.
Who was your greatest influence?
That’s a hard one as most of the chefs I worked with I have been influenced by them all. In all really would be my mother and father as they always told me never to give up!
Tell us three chefs you admire.
Tom Kerridge, Marco Pierre White and Gordon Ramsay.
What is your favourite cookbook?
Who do you think are the chefs to watch over the next few months?
From one Andrew to the next, Andrew Moss at The North Port.
What’s been your favourite new restaurant opening of the last year?
Our one! The Boar’s Head in Auchtermuckty!!