Q: Chef David, tell me, you have worked in this industry for many years, what are the food trends for Scotland?
A: Possibly not trends, but provenance and seasonality are both important to me.
Q: Wow, chef, the butter poached Ballantrae lobster with pink grapefruit and fennel looks and smells delicious! Ok, exploring your cooking now, tell me what influences your cooking and the creation of new dishes?
A: Inspiration starts with great quality produce from our suppliers or our own garden.
Q: Good stuff, so what is the latest Ark of Taste product you are using at the moment and why.
A: We always have Barwheys cheddar on our cheeseboard as it not only tastes amazing, but is produced locally (In fact, Tricia Bey has just won her 6th consecutive gold medal for the best Scottish cheddar at the 2017 Royal Highland Show.)
Q: What does working with local artisan producers mean for you?
A: Working with local producers allows us to showcase what this area has to offer from lamb to lobster and everything in-between.
Q: I am enjoying the chat, chef, but I suppose time is up, so last one for our readers. Ok, imagine you are having dinner with Carlo Petrini, what is the one question you would ask him?
A: Let me think, I suppose I would ask, Carlo, tell us ‘what do you see as the Slow Food movements greatest accomplishment so far?’
Thank you for the coffee and the chat, chef. Your values and passion for food are certainly inspiring for many, I am sure. Great to have you as a member of the Slow Food Chefs’ Alliance. Better head off, nice catching up with you!