Our Chef

I began my culinary journey at Ayr College and, by 20, I was Head Chef at Brig O’ Doon House Hotel in Alloway. At the time I felt slightly too young and inexperienced for that level of responsibility, so I moved to London where I spent two years at a Michelin-starred restaurant in Chelsea.

I returned to Loch Green Hotel, where I spent 17 years as Head Chef, eventually rising to the position of Executive Chef. During that time, I had the opportunity to work under the tutelage of Daniel Clifford at Midsummer House, a 2-star Michelin restaurant in Cambridge, before joining Western House Hotel and Ayr Racecourse.

My style is simple yet refined, using locally sourced seasonal produce and then perfecting each dish with a classic French twist. I avoid overcomplicating dishes, I believe in letting the ingredients speak for themselves as the focus should always be on quality and flavour.

I was immediately struck by the professionalism and warmth of the entire Western House Hotel team. My influence and theirs doesn’t stop at the kitchen door. Whether sous chef or front of house, my team or theirs, it is essential that we work well together.

I’ve been offered an incredible level of freedom and flexibility to push creative boundaries and to explore new ideas – these are what invigorate me, and this enthusiasm is eventually illustrated in our menus.

I have vast experience working with smaller events and so large-scale in-house banqueting and events at Ayr Racecourse, although highly challenging, are incredibly exciting. Every chef needs to be challenged to produce something exceptional.

I begin with core dishes and evolve them over time, making slight tweaks as the seasons change. I work closely suppliers to ensure we’re using the freshest, in-season produce. Some changes may seem impulsive but that is the beauty of discovering something new and having a passion to make it work. Understanding our customer is key, but close collaboration with suppliers is invaluable and helps to keep our menus exciting.

For autumn/winter, I’m passionate about venison and pumpkin — perfect for the season. I’m also incorporating a lot of fresh local seafood straight off the boats in Troon, which is of exceptional quality at this time of year.

It must be my whisky-smoked venison with pear, white chocolate and vanilla parsnip. It’s far from a normal combination but it’s not simply throwing foreign ingredients together. If you understand flavour, they can pair beautifully and complement one another perfectly. The element of surprise adds a further dimension to their culinary experience, and to witness that is extremely rewarding.

That would have to be cumquat, vanilla and orange tarte using a good quality dark chocolate. I underline good quality because no dish should be let down by one inferior ingredient.

I want to elevate everything—from banqueting or tasting menus to the café experience. Whether we’re serving a simple scone with cream and jam or a fillet of fresh fish, it’s essential to maintain the same level of quality throughout. My goal is to create memorable and enjoyable dining experiences for everyone visiting the restaurant or racecourse.