Page 22 - Homes & Interiors Scotland

[Clockwise from above] John has a network of trusted suppliers across Perthshire from whom he buys
top-quality produce. He has been buying from butchers Macdonald Bros in Pitlochry for the past
years, who in turn get their meat from local farmers. “One of the great things about being a private
chef is that I can buy the best of Scottish produce without thinking about it,” says John

WHAT JOHN LOVES…

Favourite food market? Klong Toey Fresh Market in

Bangkok. You’ll find all kinds of meat, fish, seafood, fruit,

vegetables and herbs. It’s hot, sticky, stuffy and cramped but
a dream come true for anyone mad about food.
Favourite cook book? Larousse Gastronomique – it’s an
indispensable point of reference for me.
Favourite smell? Any south-east Asian city – everything is
concentrated into one warm, sweet and spicy smell.
Best place to unwind? Out on the hills with my terrier Jed.
Best place to feel inspired and creative? In any kitchen.

Dream destination? Any remote Pacific Island – paradise.
Sweet or sour? Sour.
How do you boil an egg? Start with the egg in cold salted
water. Begin timing as soon as bubbles start leaving the base
of the pan. Leave in water for 15 secs after turning off heat.
Favourite comfort food? A great curry.
Top cooking tip? If you can prepare it in advance, do so.
Absolute necessity? A good work-life balance – there’s so
much more to life than working.
Ultimate adrenalin rush? Going downhill as fast as I dare
on a snowboard or mountain bike.

HOMES & INTERIORS SCOTLAND