Revelations: Keith Shearer, executive chef, 63rd+1st

What was your first job?

 

Commis chef at the HowTowdie restaurant in Edinburgh while I was studying. It was my first taste of a professional kitchen – frightening and exciting in equal measures!

 

What do you normally have for breakfast?

 

Yogurt and granola

 

Which is your favourite restaurant?

 

Ondine, an amazing seafood restaurant in Edinburgh

 

What is your favourite drink?

 

Negroni or red wine. Côte-Rôtie when feeling flush!

 

Are there any foods/ingredients that you refuse to cook with?

 

Industrial livestock farming is a complete turn off on many levels. Ethically, it’s simply appalling

 

When and where was your last holiday?

 

Like most people, I’ve not had a holiday for a while. Last time was three years ago. Golfing in Spain. I’m well overdue for another one

 

Which person in catering have you most admired?

 

Philip Howard. An amazing chef, who has overcome some huge challenges

 

Which person gave you the greatest inspiration?

 

Robert Cook. Has been my chief executive at a few companies now. He sets the stage for you to be the best you can be and always challenges you to go further than you thought possible

 

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

 

I’m not sure, but definitely something needing a skill. My parents encouraged me to build a skill that people will need…. And it has served me well so far

 

Describe your ultimate nightmare?

 

Losing someone I love

 

Who would play “you” in a film about your life?

 

Jack Nicholson

 

What’s your favourite film?

 

One Flew Over the Cuckoo’s Nest

 

What’s your favourite book?

 

Kitchen Confidential by Anthony Bourdain

 

What is your favourite prepared product?

 

HP Sauce

 

If you had more time, what would you do?

 

Travel more around our beautiful country, soaking in all the amazing experiences it has to offer