Ian knew from a very early age that he wanted to cook. Coming from a farming background taught him the importance of seasonality, animal stewardship and conservation. Apart from a six month stage at the Atlantic Hotel in Hamburg, Ian has spent his working life in Scotland. He has competed with, and managed, the Scottish Culinary Team as well as being a board member of the Federation of Chefs Scotland. Ian is proud to have spent his career travelling the world showcasing Scotland’s finest seafood and produce.
Culloden Moor, Inverness.
When I was 14 working in my uncle's hotel.
My mum making pancakes (drop scones), the smell of baking and getting to lick the bowl.
The fact that we have a fantastic natural larder on our doorstep with a wide range of foods.
Vibrant, beautiful and friendly.
John Brown as he was clearly a passionate Scot.
We are busy all the time and have a very close knit chef community.
The variety of different cultural visitors who come through our doors everyday and the team here is fantastic.
When I asked a junior member of the team to pass a sauce, and he proceeded to pour it down the drain (it wasn’t funny at the time).
All of our fish, game and meats.
Simply pan-fried or grilled with Eassie Farm asparagus, Ayrshire potatoes and hollandaise sauce.
The quality of the salmon is enough inspiration to produce dishes that wow our visitors.
Summer harvest rapeseed oil, Eassie Farm asparagus and Scottish salmon.
Anything that is fresh that day and cooked simply.
I have tried lots of different foods over the years and have yet to find one that I have really disliked.
Keep it simple, don’t try to over complicate things when you have great produce.
Listen carefully, ask lots of questions and keep a notebook to write everything down.
It means loving everything I do and showing our customers and visitors how great our country and the produce we have can be.
Executive Chef, St. Andrews Links Trust
President of the Federation of Chefs Scotland
City and Guilds 706/1/2/3