I started as a kitchen porter at the Culloden when I was 14, often helping the chefs by peeling vegetables, making sandwiches, and plating up for weddings. I loved the experience and quickly realised it was the career I wanted to pursue. I applied for a modern apprenticeship and spent three years here completing my NVQs.
I want our guests to enjoy a memorable yet unfussy experience. Perhaps it’s selfish, but I cook the way I like to eat – service that’s attentive but never overbearing, food that speaks for itself, and an atmosphere that feels relaxed rather than formal. Across the Estate, I believe we deliver exactly that: whether it’s fine dining in Vespers, casual snacks in the bar, or a burger and a pint in the Cultra Inn. The same approach extends to our weddings and events, it’s all about serving the best food for any venue or occasion.
The people – and our team – make all the difference. You’re only ever as good as the people around you. In this industry, the long hours and late nights are part of the job, but having great people beside you makes those days so much easier. I like to think I don’t have an ego, and that I’m a people person. Everyone comes in to do a job, and as their leader, I believe it’s my responsibility to make their working life a little easier.
When it comes to food, I keep it simple and focus on flavour. I love taking humble ingredients or old classics and elevating them, reinventing them, and bringing them to new levels. But it’s never about taking the easy route. I always remind my team: you won’t be remembered for making life easy for yourself.