My kitchen Garden
In 2024 I taught myself to build no-dig raised beds and grow vegetables in my kitchen garden. So far I have grown, Potatoes, Rhubarb, Spring onion, kale, cabbage, strawberries, Kolrabi, Salads, Beetroots, Carrots and much more. When you book a table you can be assured that depending on what is growing you will have some fresh garden produce on your plate. I might even take you for a wee wander in my garden.
Seafood
In Shetland, our pristine Atlantic waters provide fresh catches from local fishermen, landing in our kitchens just hours after they're caught. Mussels, scallops, and fish are served at award-winning restaurants across Scotland and the U.K., starting right here. My ‘Shetland chef’s table’ focuses on sustainability, local produce, and minimizing food waste. Given Shetland’s unpredictable nature, I often adapt my menu—swapping carrots for spinach or monkfish for hake. It’s a challenge I've embraced after over a decade of cooking with local ingredients.
Farm
I have the opportunity to visit local farms and crofts, witnessing the their passion and learning about their sustainable practices. This connection builds my confidence in using ethically sourced ingredients and helps me understand Shetland's seasonal cycles, which influence my menu creations. By sourcing locally, I reduce my carbon footprint and support a sustainable food community. Incorporating these unique flavours celebrates Shetland's heritage, boosts the local economy, and contributes to a more sustainable food journey.