I am currently the Chef Patron of Haar Restaurant in St Andrews we have been open for just over a year.
My career started at the age of 15 in a Local restaurant in Arbroath (The Old Brewhouse). I studied at Angus College for 2 years in Arbroath. I then went on and trained with Rick Stein in Cornwall working in The Seafood Restaurant in Padstow. I moved back to Scotland’s capital and worked in Number One at The Balmoral Hotel for a few years. I then moved to Paul Kitchens 21212 on Royal Terrace for just under a year.
At this point in my career I decided to try something new and moved to Switzerland to work for private clients in Verbier. I became a Private Chef for the next 7 years working all over the world. I finally made it back to the UK to cook on Masterchef: The Professionals in 2018 where I reached the finals. After the show I quickly opened Haar Restaurant as Chef Patron. In 2019 I launched Lunun gin also and now working on 2 more projects that will be open in 2020.
Being a chef has many benefits from being able to get a hold of the worlds best produce to creating friendships with amazing suppliers and other chefs all across the country.
My signature lobster dish is the dish I’m most proud of, smoked native lobster, mirin and wakame butter sauce, inspired by Andrew Fairlie’s smoked lobster.
Lots of my dishes come from ideas I have picked up during my travels. From simple dishes cooked by vendors around the world or dishes inspired by classics from many different countries I have visited.
My greatest influence is Rick Stein. He uses the best of seasonal produce cooked using different flavours and techniques he has picked up from around the world.
My Favourite cookbook currently is Le Livre Blanc by Anne Sophie Pic. In the book you can find a great mix of French Fusion.