The Oystercatcher | Easter Ross
This is a restaurant of many talents; wonderfully combining an excellent handling of fresh local seafood with an extensive knowledge of whisky. Could life get any better?!
The chef behind this village restaurant spoke to EatScotland.
Who past or present would you like to cook a meal for and why?
Whilst I try to rein in a certain amount of over-exuberance in portion-size and richness of ingredients I am strangely drawn to the notion that The Hideous Hog (an over-bearing, bon-viveur character in a series of bridge books by Victor Mollo) might just be my ideal guest.
Have you ever been really nervous about cooking for anyone?
All the time – whether it be an imaginary reviewer/inspector, a friend of a friend/customer who might be anticipating something more than I am likely to deliver, another chef or just someone who is buying a very expensive wine (“I had to cook a dinner glorious enough to complement the Lafite. It took 4 days…” Gael Greene).
Where or from whom did you get your desire to become a chef?
My father
Quick and easy meal after service?
Whatever leftovers are available that can be added to mash and sautéed onions or preferably something cooked by someone/anyone else.
Where is your favourite restaurant in Scotland and why?
The Peat Inn when David Wilson owned it was everything that I could aspire to; Braidwoods in Dalry seems to be a logical successor.
What would you say is your signature dish?
I try to add my twist to almost all our dishes but our version (reasonably traditional) of Cullen Skink, made with cream, seems, almost always, to be remembered fondly.
Which celebrity chef would you most like to cook for you?
No question – Ferran Adria – please, please can anyone help secure me a reservation at El Bulli!
What gadget could you not live without in your kitchen?
The Pacojet (seems to have been specifically designed both for me and also for the style and size of our restaurant).
What is your favourite Scottish ingredient?
Portmahomack crab and lobster.
What is your favourite Scottish supplier?
Our local fisherman Jimmy Mitchell.
Give me three words that sum you up as a chef.
Concerned, idiosyncratic and striving.
What made you join EatScotland?
To get honest feedback on which I might rely. More generally, I believe our industry needs EatScotland to thrive.
What do you feel EatScotland will add to your business?
Really as above.
Dining at The Oystercatcher
The Oystercatcher Restaurant is a small, intimate, quality seafood restaurant based in Portmahomack. We specialise in locally caught shellfish. We try to maintain the highest quality of produce. Traditional Scottish recipes are frequently used and presented in the Oystercatcher's own unique way. We are pleased to be able to offer you a superb selection of more than 250 single Scottish Malts, including expressions from every working distillery, most retired ones and especially from our most local distillery - Glenmorangie.
The Oystercatcher
Main Street
Easter Ross
Ross-shire
IV20 1YB
Scotland
Tel: +44 (1682) 871560
Fax: +44 (1862) 871777
E-Mail: bookings@the-oystercatcher.co.uk
W: http://www.the-oystercatcher.co.uk