Member of the month February 2020: Scott O'Keefe

 Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Scott O'Keefe.

As thanks for being a regular contributor to The Staff Canteen website via the Chef+ app, Scott will receive a copy of 'Signature Chefs: recipes from the South-West & Channel Island's greatest chefs', venues & producers, an Essential Cuisine goodie bag and a mug from The Staff Canteen.

• Follow Scott on The Staff Canteen to get his pictures, inspiration and recipes straight to your feed!

1. Current place of work, position – 

I am currently working as executive head chef at Culloden House hotel in Inverness. The hotel has a lot of history surround it with Bonnie Prince Charlie using the hotel as his lodgings prior to the battle of Culloden.
The hotel is set in 40 acres of really beautiful ground. Undoubtedly the greatest asset is the staff, I have a really great team around me. 

2. What is your cooking style and what should people expect from the food on your menu?

I really think my cooking style is defined by clean-looking plates - simple food, as to be exciting and interesting to our guest, but very clean modern style. I pride myself on being a perfectionist. I like my food to be colourful and obviously full of flavour. I enjoy classical cooking techniques with a flexible and relaxed theme but still maintaining the highest quality.

3. What is your favourite dish to cook and why?

I don’t necessarily have a favourite dish to cook but I do enjoy cooking with seasonal vegetables. At Culloden House, we have our own vegetable garden that we are able to use on the menu adjusting and incorporating a variety of vegetables depending on what is available to us at that time. Cooking with seasonal vegetables can really transform a dish and can quite often be overlooked.

4. Name a food item/dish/ingredient that isn’t considered “cheffy” but that you love to eat

Due to working long hours and late nights when a day off does come around my first choice of food is definitely a takeaway from the local chip shop. A smoked sausage with a king rib supper and curry sauce always hits the spot.

5. What do you like about The Staff Canteen app and website?

I think The Staff Canteen app is a great place to see what other people are trying out on their menus, what dishes are inspiring them and what cooking style people from different areas are using. Having access to such a wide network of chefs makes learning and sharing ideas between people in the industry much more interesting. Being able to share the work that I am doing and the plating styles or cooking techniques does give you a great platform to bounce ideas off of.

6. What are your plans for the future?

My main plan for the future is just to keep improving, developing my cooking style and continuing to maintain high standards within the kitchen team. My team is currently made up of young local chefs - seeing new chefs coming into the industry and helping them develop their style and technique is so rewarding.

7. Finally, what are your thoughts on the AA Guide charging for qualifying restaurants to appear in the guide?

The AA charging for qualifying restaurants to be in their guide is a tricky one. I do think it is excluding excellent smaller businesses who maybe can't justify that fee from being given a platform. Understandably the AA is a business and having a source of income is important.

Do you want to be the next Member of the Month? Download the app now for free and start sharing your images, videos and recipes and interacting with other members to be in with a chance of winning!

 >>> The Chef+ app is free to download.