Dinner with... Rodney Doig

Published on Friday 1 May 2009 13:54

RODNEY DOIG is general manager at the Adamo Hotel (www. adamohotels.com), in Bridge of Allan.

What's the best meal you've had?

It was lunch at La Pinetta, on the Tuscan coast. It has wonderfully fresh fish and produce prepared with real skill and respect by an ex-fisherman. It looks like a beach hut from outside but inside is the perfect place to enjoy the great food and excellent wines.

What's the worst meal you've had?

Bad company always outranks bad food, while good company can overcome most poor meals. As I never eat out alone, I had better not say for fear of offending someone, again.

What's in your fridge?

I only have the bare necessities – such as champagne, milk, butter, cheese, cherry tomatoes, yoghurt, mineral water and fruit juice.

What's your hangover fix?

Initially denial, followed by a good feed and lots of liquid. Then bed if possible.

What's your most useful kitchen utensil?

It has to be a good knife. The corkscrew has long since transcended 'utensil' and is now a necessity.

Do you have a guilty pleasure?

Yes, at least one.

What's your classic standby recipe?

Pasta with fresh peppers, courgettes, green beans, mozzarella di bufala and gallons of good olive oil.

Who would you invite to a fantasy dinner party?

Gabriel Garcia Mrquez, F Scott Fitzgerald, Tom Waits, Marilyn Monroe, Cameron Diaz, Sherilyn Fenn and Ferris Bueller – for dinner at the Griffin household (from Family Guy).

What kind of food says 'home' to you?

Mince and tatties and cheddar cheese on toast. In my years of living abroad, I also requested good-quality Assam tea bags and Branston pickle in my occasional food packages.

Have you ever been on a diet?

Not remotely.

What's the one food that makes you feel better?

See the pasta dish above. It's simple and healthy and makes wonderful eating.

Do you eat airline food?

In between gin and tonics, if there's time.

Do you buy organic?

I try to buy organic as much as I can. I also think that it is as important for flavour (and perhaps our modern conscience) to buy seasonal local produce. The benefits of listening to the seasons are well worth it.

How tidy is your kitchen?

I'll end on a little white lie and say "very".