This bistro has the delightful tagline ‘French Twist Using The Best of Scotland’ and it truly does. This delightful bistro is French in style yet proud of their use of Scottish produce. Meats, usually named by breed, are often slow cooked for full flavour; fish and shellfish are skilfully cooked with a lightness of touch.
Throughout the past two years Fred and his family have offered their superbly sourced delicious dishes as food-to-go to experience his dishes at home. This has ceased for the time being now the restaurant is fully re-opened but may re-start in the winter months – keep an eye on his website/sign up to his inspiring blog. Much of Fred’s vegetables are homegrown and he can be found in the gardens when not in his kitchen!
The Auld Alliance is alive here and Fred & Betty have their own version of “entente-cordiale”. Fred seeks out others that share his passion for excellence. He famously serves wild Scottish snails sourced from the Isle of Barra, heritage breeds of beef and ethically sourced poultry – nothing but the finest provenance here. The cod pictured was cooked to perfection.
Finalist, Catering in Scotland Excellence Award Chef of the Year 2016
Scottish Food & Drink Excellence Awards in association with RHASS Food Pioneer Award 2016
Fred is a Member of the Slow Food Cooks Alliance.