Chef/Owner of The Three Chimneys Restaurant in Isle of Skye from 1984 until 2019. Cooked every day for over 20 years and supervised following-on from there as the business had grown and developed. Author of book published by Mercat Press (now with Birlinn) in 2002 and over the years held many advisory and ambassadorial roles that involved writing articles and appearing on radio and television to discuss food-related topics.
Scottish food and drink, its production, provenance and history. The independent restaurant scene, plus tourism and hospitality sectors.
French
Retired. Nothing regular at the moment!
Awarded OBE for Services to Food and Drink in Scotland in 2016. Chair of the Scottish Food Commission for the Scottish Government's development of the Good Food Nation Bill. Two-year term from 2015 - 2018. Many awards and accolades over all the years in business, including listing in the world's Top 50 Restaurants in 2002, 03 and 04. Holder of several ambassadorial roles within the sector, plus lifetime achievement awards recognising my contribution to business life. All of the above involved making public presentations and creating articles, reports etc.
No commercial interests any more, but maintain a healthy interest and relationship with the restaurant world, particularly in Scotland. (My son is maitre d' at Michelin-star restaurant in Edinburgh.)
Published