Member of the Month February 2017: Rory Lovie
Here at The Staff Canteen we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated - this month’s winner is Rory Lovie.
As a member who regularly contributes to our site via the app Chef+, Rory will recieve a signed copy of the new 'Signature Chefs: South West and Channel Islands' book, a goodie bag from our app sponsors, Essential Cuisine, and The Staff Canteen mug.
Current place of work, position and a brief overview of where you have worked before.
I came to Bridgeview Station with a wealth of experience having worked under Tony Heath (Lets Eat Perth) and later Willie Dean before moving on to 2 AA Opus One Restaurant in Perth where I was head chef for three years, maintaining the restaurant's 2 AA accolades.
What is your cooking style and what can people expect from the food on your menu?
My cooking style is quite simple to be honest with no more than five or six ingredients on the plate, to let the flavour of the superb Scottish produce shine through!
Rooster Potato Risotto, Blue Murder,
Onion, Chives
My motto is ‘Think Seasonal, Eat Scottish.’
I am a firm believer in Scottish produce. We have a fantastic larder here, superb game, excellent seafood and also the best beef in the world in my opinion and we need to use it more. I also love to use foraged ingredients on my menu. I love wild garlic and sea buckthorn! I also love being able to come up with dishes that involve wild food.
>>> See Rory's profile and follow him here
What do you like about The Staff Canteen app and website?
It's a great way to network with chefs. Chefs should socialise more often and this is a of great way of doing it! Plus, I'm addicted to Twitter and the app basically is a chefs’ twitter so I enjoy using it.
What is your favourite dish to cook?
I don't have a favourite dish to cook but I love cooking fish and seafood, hand dived scallops especially! It's just a thing I've always enjoyed doing.
Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat
My partner is from the Czech Republic and when I go over there I'm pork schnitzel crazy - I love them! We also try to have it at home once a week or sometimes every two weeks. I'm also quite partial to a Indian takeaway near my house...they do a fantastic Chicken Achari.
What are your plans for the future?
Do a few more stages in Scandinavia. I love the food style over there. Last year I was in Chef and Sommelier Restaurant in Helsinki with Sasu Laukkonen. I loved it! Foraging every day and cooking organic Finnish food at night. Superb! Also I would love to have my own restaurant. Somewhere easy going with simple tasty food using local Scottish ingredients. I think every chef would love their own restaurant one day - it's always been a dream of mine.
>>> Related: Food on the Edge 2016: Sasu Laukkonen
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!
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