Winter Warmer

‘Tis the season for comforting dishes from the bounty of local produce

BORN in America, I travelled from the southern states to the north, where I lived on Lake Erie on the Canadian border for 15 years before moving to Scotland in the winter of 2016.

Growing up in America, I loved to watch my grandmother cooking and especially enjoyed eating her amazing homecooked food. She was the best cook I know, and has been the driving force behind my passion for food and drink. It’s from my grandmother I learned the importance of frugality and reducing food waste. I believe these ideals make us better cooks.

The Meadowpark, where I now work, is owned by Signature Group, which also operates an award-winning microbrewery in Edinburgh called Cold Town. We have a range of beers on draught and in cans at the restaurant. To avoid waste, we turn any surplus Cold Town Beer into vinegar and use it in our food.

Vinegar made from beer is far more complex than that made of wine. We use it to create all sorts of dishes on, including one of my favourites – braising red cabbage with Scottish venison. Our supplier John Gilmour Butchers in East Lothian, sources their venison from third generation deer stalker, Owen Fraser, on the Tulloch Estate in the Highlands.

As we move into winter, this type of food is very comforting. We run a venison special during winter months, which is delicious. Scottish venison, as well as so many other seasonal ingredients here, are among the best in the world.

I’m very lucky as a chef to have such incredible local and seasonal produce available. From the bounty of the North Sea to the venison in the countryside, I feel very connected to Scotland through its incredible landscape and larder.

Winter is my favourite time of year and I choose to be outdoors as much as possible. Being from America I love bacon – a cliché I know! I cure and smoke my own and incorporate it in anything I can. The cured, smoked bacon I make goes especially well with the braised cabbage dish.

It is truly one of my favourites. My motto is to always eat well and smile often!