What’s your favourite ingredient?
Salt. It helps to bring out the flavour of any dish. I also love rhubarb, as it’s so versatile and the flavour is something else. When it is in season, it’s on my menu.
Do you have a guilty food pleasure?
Crisps. They’re even better in a sandwich. I especially love Co-op’s Irresistible Sea Salt and Chardonnay Wine Vinegar flavour.
Tell us about your first food memory?
Going to my uncle’s garden when I was younger. He grew veg and I remember picking the peas, podding them, eating them and then chewing on the skins to suck the pea juice out.
What’s your favourite Scottish restaurant, deli or cafe?
My favourite restaurant is The Cellar in Anstruther. Billy and the team have made it a destination restaurant in its own right. The food is amazing, there’s a cosy atmosphere and they give a very personable service. I must also mention Gloagburn Farm in Perth - my favourite café/deli. The produce in their farm shop is second to none and the café is such a friendly little place to visit.
What would be your last supper?
Fried chicken with buffalo hot sauce from Buck’s Bar in Glasgow.
Starter or pudding?
Pudding. My partner makes sure I order one every time we eat out.
Do you have any food hates?
I hate fennel and anything associated with it. Also, I’m not a big fan of anything smoked, it’s not for me. Everyone seems to love Scottish smoked salmon; I really dislike it.
What starters, main and dessert would be served at your dream dinner guest and who would you invite?
I’d invite my old mentor, Andrew Fairlie. I’d make us veal sweetbread to start. I’d serve it with soft polenta, plenty of Parmesan and butter, with fresh Perigord truffle on top and Madeira sauce. For the main course we’d have roast turbot, fricassee of peas, clams and morel mushrooms, finished with a verjus sauce. Dessert would be a chocolate soufflé with a great vanilla ice cream.
What's your favourite geographical foodie destination?
I think it would currently have to be Denmark. The Danish are doing some incredible things and the food scene goes from strength to strength.