Tell us a bit about your journey in this industry until reaching Knockinaam Lodge
Brittania Hotel, Manchester – Commis Chef
Gleneagles – 1st Commis
Mallory Court – Junior Pastry Chef
The Box Tree – Chef de Partie/Pastry
Inverlochy Castle – Pastry Chef
Llangoed Hall – Sous Chef
and finally Knockinaam Lodge
What are the ingredients you enjoy working with the most?
Drummore Lobster, Drummore Turbot, Skye Sea Scallops, Grouse and Speyside Angus Beef
What are the seasonal ingredients you look forward to working with every year?
Wild Garlic, Wet Garlic, Courgette Flowers, Fresh Blackcurrants and Epicure Potatoes all grown in the gardens at Knockinaam – Yummy!!
When it comes to presentation, do you follow a specific rule, base your dishes on other dishes you have seen before or decide as you text them for the first time?
I son’t follow any specific rules and we don’t test dishes before the first time. The five course tasting menu is well balanced and seasonal
Is there an ingredient you simply would prefer never to use?
Yes, Pike, too many bones.
What do you believe to be one of the nicest ingredient combinations for Autumn?
Highland Roe Deer with freshly picked Blackberries
What is your favourite type of food? What do you love eating at home?
It depends on the time of year, in the winter Corned Beef Hash and in the summer any type of Salads and chippy Fish & Chips. All year round – HP Sauce butties!
Do guests dictate what you serve according to what sells the most or do you try to always encourage them to try something new?
Do you keep an eye on the work of other chefs to see what they have been developing?
Not for the last 15 years
Is there a chef (or chefs) that inspires you?
Marco Pierre White in the early 90s, the Roux brothers and Raymond Blanc
What makes a happy professional kitchen?
Encouragement, being a good listener, movie quizzes, football coupons and playing frisbee at lunchtime
From the current menu, what dish is your personal favourite?
Hot Apple Crumble Soufflé with Double Vanilla Bean Ice Cream
Is there a particular dish you have developed that you feel most proud of?
Slow Roast Fillet of Speyside Angus Beef with Pomme Pont-Neuf and Two Truffle Sauces
Thank you Tony!