Broad horizons

I spent four years in Australia, during which time I was exposed to some of the world's most diverse culinary influences, including a wide range of fresh seafood.

On returning to the UK, I decided to gain management experience to complement my cooking experience, and I joined the Debenhams Catering Management Team. After five years as Catering Manager in various stores across the country, I was promoted to Regional Catering Manager, responsible for 16 stores across the South West of England, looking after the customer restaurants as well as the staff restaurants.

However, the lure of the kitchen was too great, and I decided the time was right to buy my own business, and go back to my first love – cooking.

The Creel Inn in the picturesque village of Catterline near Stonehaven was my first venture and I successfully built the business into a thriving Country Inn, renowned for its local seafood.

After a short break, I purchased the Tolbooth Seafood Restaurant in Stonehaven in 2003, and later purchased the stunning Carron Art Deco Restaurant, also in Stonehaven, in 2004.

I am lucky enough to work with two highly experienced Head Chefs and excellent teams at the Tolbooth and Carron Restaurants. The Tolbooth kitchen is headed up by Craig Somers, and assisted by Jon Harrison. The Carron kitchen is headed by John Petrie, and assisted by Neil Cadd, Derek Simpson and Barry Wyness. Each team manages to use their own creativity and flair to stamp their own style and influences on their respective menus.

My role is to add support and guidance to both restaurants, and I try to split my time between the restaurants dependent upon the each restaurant's particular business need.

Stonehaven locals are quite used to seeing me cycling between The Carron and The Tolbooth on my vintage bike!