Chef Craig McAllister: 'Give Scotland a level playing field'

What was your first job?

My first job was a worker in a meat processing factory. My first full time job in hospitality was a live-in kitchen porter in the Highlands.

 

What do you normally have for breakfast?

A cup of coffee is normally enough to get me going.

 

What do you do to relax?

What little time I do have spare I like to spend in the garden, growing fruit and vegetables, or generally pottering around.

 

Which is your favourite restaurant?

The Cellar in Anstruther, The Glenturret Lalique in Crieff, and Number One in Edinburgh … it’s too difficult to choose just one!

 

What’s your favourite hotel?

Prestonfield House, Edinburgh… stunning place with good people

 

What is your favourite drink?

Fyne Ales’ Jarl Citra Session Blonde, a bitter IPA, or a robust Zinfandel.

 

What is your favourite food/cuisine?

I’d say Classic French mostly, the longer in the tooth I get the more I find myself looking for quality through simplicity.

 

Which ingredient do you hate the most?

Hate is a strong word … everything has its place.

 

How would you describe your desk?

Desk? What’s that?!

 

Which person in catering have you most admired?

There are many, but among them Craig Sandle, Billy Boyter, John McMahon, and Willie Pike. Each of these gentlemen has had a positive impact on my career, my development, and my personal and work ethos through the years.

 

If you had not gone into catering, where do you think you would be now?

I dread to think to be honest … a guest at Barlinnie probably.

 

What irritates you most about the industry?

South of the boarder there is business rates relief of 75%, but in Scotland there seems to be little interest from government in supporting a sector that employs around one in every 14 people. A Wetherspoons in central London could currently be paying lower business rates than a 5-bedroom hotel in an East Neuk fishing village. The independent sector is particularly hard hit as we can’t even benefit from the economies of scale that the major chains can. At least give us a level playing field on which to compete fairly with the chains and the supermarkets.

 

When did you last eat a hamburger?

Thursday night is staff burger night at the Shoregate.

 

What’s your favourite film?

Star Wars

 

What is your favourite prepared product?

The East Neuk Kilnhouse smoked salmon, a fantastic product coming out of St.Monans. The best smoked salmon I’ve tasted.