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My theory is that we are in the transition to becoming sustainable. For me there is no choice in taking part. The sooner we become sustainable the less messed up the
planet and the less human suffering there will be.
Supporting local producers removes the need for airfreight and also means that produce has not been trucked all around the UK and back via a supermarket's depot. Good
fresh organic produce is more nutritious and better for us and makes us more energized and happier!
I prefer to eat meat from happy and healthy animals. Animals that live in the wild have never seen a warehouse or an anti-biotic. We have sourced Wild boar from a
reforestation project in Glen Affric where they are used to speed up the regeneration of the Caledonian pine forest. The boar root up the bracken, tread in the pine cones and fertilise the ground to give seedlings a better chance. The boar
have foraged the forest floor eating tasty roots, truffles and chantrelle mushrooms making them tastier!
The crab, langoustines, mussels and cheeses come from Stromeferry, a village on the west coast where I run a guesthouse when I am not in Edinburgh drooling at Iglu.
The venison is from conservational estates in the area.
My brother trained at Ballymaloe Cookery School which is on an organic farm near Cork. Through my brother I met Ben Reade, our Edinburgh born sous chef who was on the
same course at Ballymaloe.
Ben has brought with him the philosophy of using local seasonal fresh ingredients for a more nutritious and flavoursome food.
My sister did a year at Leith's making me the only untrained
sibling. Even so I did a season cooking for a chalet in the French Alps and managed not to poison anyone.
Our South African chef Tony came to us via an interview. He is talented and not afraid of hard graft. He has had great experience running the kitchen at Ardeonaig
Hotel on Loch Tay as sous chef to South African proprietor Pete, who is also proprietor of the Michelin listed restaurant 'Fishoek' in London and is well known for his use of Scottish and wild ingredients. |
