A Roast by Any Other Name, Would It Taste so Good?
In my time of being a chef, I have worked all over the country - from my home in Newcastle to the Big Smoke that is London, Ireland and inbetween. However, I have always regarded Scotland as my second home. As a young lad, I spent many of my weekends with my dad, (who was a gamekeeper in Moffat), learning about the Scottish countryside. This gave me an appreciation, from being a young boy to a slightly older chef, of the wealth of fresh and local produce that Scotland has to offer. London chefs can wait 24-48 hours to receive the ingredients that we can have in only a matter of hours. Fish from rivers and sea landed that morning, meat and game from the hills and fields around us. With this in mind, we have tried to reflect this in our food - using seasonal and, where possible, local ingredients cooked simply with care and passion.
Enjoy!
Gavin Thompson
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Food served Monday - Sunday 12-9pm
Licensed from 11am 7 Days a week
