Housed in the original booking office of The Anchor Line, now its sister venue, the brasserie combines elegance with authentic French flavours.
What was your first kitchen job?
My first kitchen job was at a restaurant in Bearsden called The Partners Bistro. I started as a kitchen porter, but the passion the chefs had for their craft completely captivated me. Within a month, I knew this was what I wanted to do as a career.
Where is your favourite place to eat out?
I always try to visit new restaurants in Glasgow that are generating excitement. I’ve had a few trips to Margo since it opened, and it’s been fantastic every time.
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What is your guilty pleasure meal?
I love a fish finger sandwich: white bread, gem lettuce, ketchup, mayo, and capers. A classic.
Can you share a memory of your worst kitchen disaster?
When I was a commis chef, the company I worked for hosted a “Five Chefs, Five Courses” event at one of their restaurants. My head chef was responsible for the dessert and prepared a ‘rhubarb five ways’.
I was in charge of taking his freshly made rhubarb ice cream mix down to the restaurant, as we didn’t have an ice cream machine in our kitchen. I churned the mix, put it in the freezer, and went about my day.
The next day, after four successful courses, we started plating the dessert. As soon as we opened the container of ice cream, a strong smell of garlic filled the kitchen.
Turns out, no matter how much you clean them, the smell of garlic purée never quite leaves a container…
What is your signature dish?
I’d have to say the beef bourguignon we serve in the restaurant. Classic flavours, cooked well.
Who would you say is your biggest inspiration?
Every chef I’ve worked with, past and present, has inspired me in different ways. There are too many to name just one.
What is one of your biggest pet peeves as a chef?
Spoons left in tubs.
If you weren’t a chef, what do you think you would be doing with your life?
I have absolutely no idea, probably something boring!
What’s your favourite trick for making cooking at home easier?
Keep any meat bones and trimmings to make stock, freeze them in batches so you have them ready for soups and sauces.
Pickle any leftover vegetables you won’t use, they’re great for reducing waste and always handy to have.
What has been the biggest highlight of your career so far?
Atlantic was recently featured in Glasgow on a Plate, a book showcasing dishes and recipes from 20 Glasgow restaurants. Being involved in such a fantastic project has definitely been a career highlight.