Hello, now based in the Cairngorms National Park in Scotland year round, I've spent the last 2 decades refining my skills in hotels, restaurants, luxury chalets and hunting estates around the world. Each menu I write is bespoke and based on a chat we've had on the phone. I'm very flexible and always keen to take your menu suggestions on board! Having worked extensively with a number of cuisines, I have a broad range of styles that I can bring to your menu. I'm very enthusiastic about the local produce wherever I am cooking, and make a point of using small, local suppliers where the quality and freshness is almost always better. When not in the kitchen I'm generally found outside on a snowboard, mountain bike or hiking trail.
Trimmed filet of venison seared on the grill, wrapped in finely chopped wildmushrooms, herbs and cured ham, in puff pastry, with a sauce made from the meat trimmings and red wine reduction, seasonal green vegetables and classic dauphinois but with rosemary running through the potatos.
