How did you get started?
Started way back when I was 15 in Oban. I didn't really see it as a career but I fell in love with it.
What’s the best piece of advice you would give to aspiring chefs?
"Listen" and get in with a head chef who is a leader - Someone that is willing to get in the thick of it with you, not just a head chef that sits in a office and comes through for service.
Where would you like to see your business in 5 years time?
Ideally, I would like to see us in a bigger premises for Castlehill Restaurant and a maybe a few more outlets trading under the brand.
If you could only cook of your recipes, what would it be & why?
It would have to be my highland venison infused with Douglas Fir. The flavour that comes from Douglas Fir is just amazing! When you mix that with the gaminess of the venison, they work wonderfully well together.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
I would have to invite Keith Floyd. Growing up, I loved watching him on TV, traveling all over the world. It was great to see Keith get so excited with the ingredients and show a real passion for cooking. We would enjoy a three course meal with scallops, braised oxtail and chocolate soufflé featuring on the menu.