Freshness and sustainability are key to a great restaurant and this is what that drove us to build our own polytunnel to start growing much of our own vegetables and herbs.
A few weeks ago I put a motion to parliament congratulating Ross Harris of the Taynuilt Hotel on winning Scottish Sous Chef of the Year 2016. Ross and Chef-patron John McNulty then invited me to the hotel next time I was passing. Today I did. And wow! what a treat it was.