With twenty years of chefing experience, I have a range of talents and experiences to draw from, with a strong focus on using fresh ingredients to create exciting menus to take advantage of seasonality.
Local products and ingredients are central to my cooking, the richness of Galloway and South West Scotland's produce is accessed from a range of local producers and suppliers.
My cooking style is a product of my travels about the planet, and my experiences through life, as well as a solid grounding in fusion food that training as a chef in Australia provides. My cooking has many elements, all of which can be drawn on by clients looking for something different.
My food is influenced by the flavours of the four corners of the world. From South East Asia to the Middle East and the Mediterranean, light/fresh and spiced flavours lay at the heart of my cooking.
I also a love the more traditional European flavours, and 'rustic' cooking of our childhoods, earthy food, reminiscent of log fires and winter days. And off course I often revisit and rework some of the classics that 'Grandma used to make'.