Cooking

Scotlands natural larder is second to none. The sea lochs and the ocean surrounds Scotlands coastside and rich rivers which runs through the land and forests are home to some of the best ingredients in the world.

Sustainable and ethical sourcing should be a huge focus for all, especially for chef to support tackling the current issues in biodiversity.

 scallops, confit egg yolk, hazelnut and chicken skin

scallops, confit egg yolk, hazelnut and chicken skin

 Thai cured mackerel, razor clams and wasabi pea puree

Thai cured mackerel, razor clams and wasabi pea puree

 confit belly and cheek of pork, shallots, ceps and carrots

confit belly and cheek of pork, shallots, ceps and carrots

 baked Orkney scallops

baked Orkney scallops

 young Lammermuirs grouse

young Lammermuirs grouse

 highland game pate en croute

highland game pate en croute

 loin of lamb and confit neck, mushroom pie

loin of lamb and confit neck, mushroom pie

 scallops with boneless chicken wings and sweetcorn

scallops with boneless chicken wings and sweetcorn

 highland game pate en croute

highland game pate en croute

 hotel rooftop honey

hotel rooftop honey

 red deer Wellinton style

red deer Wellinton style

 zoltan plaiting up in a private dining experience

zoltan plaiting up in a private dining experience

Baking

Baking your own bread has many benefits. You can create a showstopper experience with a carefully prepared basket of warm breads as well as knowing that your own will be 100% natural using only flour, water, salt and yeast (wild or commercial). The world of bread is so immerse and its helps us discover a nation cultural heritage.

Wood carvings

I feel relaxed when I carve wood and its like getting lost in my own world; but as they say, patience is the best friend of a wood carver. I mostly use recycled whisky barrel staves, gin barrel staves or naturally fallen wood. Many of my objects are for display purpose and many for general usage.