James Duncan | Duncan's in Perth
Training in Brittany and Edinburgh gave him a love of regional produce, which he is continuing to develop, along with local farms in Perthshire. Meet James Duncan, a welcome addition to the Pershire dining scene.
Who past or present would you like to cook a meal for and why?
I enjoy cooking for anyone who appreciates good food.
Where or from whom did you get your desire to become a chef?
Travelling round America and cooking in hostels to pay for board.
Quick and easy meal after service?
Pizza, nachos and beer!
Where is your favourite restaurant in Scotland and why?
The Pierhouse, Prot Appin - Crab and lobster kept fresh in creels at the end of the pier!
What would you say is your signature dish?
Dishes come and go but at the moment I am getting great pork shoulder from Puddledub farm in Fife. I cook it at a very low temperature for up to 16 hours with lots of shallots, garlic, herbs and other good stuff!
Which celebrity chef would you most like to cook for you?
Has to be Gordon Ramsay, over exposed and almost a parody of himself but still the best chef/ restaurateur this country has ever seen.
What gadget could you not live without in your kitchen?
Has to be my stoves, gadgets are for wimps!
What is your favourite Scottish ingredient?
Could be the beef, the pork, the seafood and shellfish or the vegetables, impossible to pick one.
Who is your favourite Scottish supplier?
Tom Michell at Puddledub Pork. Produces excellent bacon.
What made you join EatScotland?
It’s a good scheme that helps to promote all the fantastice local ingredients that we have in Scotland.
Perth is the county town for an area as geographically diverse as any in Britain. Fertile straths and berry fields give way to moorland and forest and then to high mountaintops. Consequently, we are blessed with a remarkable local larder, from which Duncan’s draws to sympathetically create modern cuisine with a different twist.
The restaurant changed hands in March 2007 and is now under the management of James Duncan, head chef of the previous incarnation, Metzo. Training in Brittany and Edinburgh gave James a love of regional produce, which he is continuing to develop along with local farms in order to make best use of Scotland’s larder.
The menu changes monthly, evolving with the seasons and features some of the best lamb, beef, pork and seafood to be found.
We are located in a quiet street in the city centre close to the Concert Hall and within walking distance of many of the hotels and guesthouses, although there is ample parking on Tay Street just behind the restaurant.
Duncan’s is open Monday to Saturday but is closed on Sunday. Lunch is served from 12 noon with last orders at 2:30 pm, and Dinner from 5:30 pm with last orders at 9:00 pm (9:30 pm on Friday and Saturday).
Reservations
Duncan's in Perth
33 George Street
Perth
Perthshire
PH1 5LA
Scotland
Further contact details ...
Tel: +44 (1738) 626016
Fax: +44 (1738) 446915
E-Mail:mail@duncansinperth.com
WWW:http://www.duncansinperth.com
Our Suppliers, with thanks!
We couldn’t hope to provide the best seasonal produce without the help of our suppliers so I would like to take this opportunity to thank them, they are:
The Handy Shop in Crieff, scouring the Glasgow Fruit and Vegetable Market for the freshest produce.
Willie Little of Ocean Traders in Perth, Fresh Fish and Shellfish daily from the North
A Davidson Butchers of Scone, traditional family butchers who supply our Scottish Beef Sirloins
Simon Howie Butchers of Dunning, who supply our Game in Season
Tom Mitchell of Puddledub Pork, Clentrie Farm, who supply our bacon and magnificent whole shoulders for our slow roast pork.
Steven Mitchell of Puddledub Buffalo, suppliers of superior quality naturally reared and grass-fed meat.
Brig Farm in Bridge of Earn who supply our Scottish Highland Beef
Inveralmond Brewery of Perth who supply our selection of locally brewed Ales