Neil is one of Scotland's most passionate chefs who describes cooking as an "emotional experience that uses all the senses". Born into a family of chefs, it was his granny's soup that first inspired a young Neil to get behind the stove, and inspires him still. Like the soup, the menus at Cafe St Honoré make the most of good, honest ingredients cooked simply. He also regularly demonstrates his skills at a broad range of events across the UK and writes a monthly recipe column in the Scotsman’s Saturday magazine.

What is your idea of perfect happiness? Motorcycles.

What is the purest thing you have ever tasted? Oyster.

What is the best thing you can do with your hands? Plunge a spoon into a dish and taste it.

What was your first experience with sustainable eating? Eating my dad’s homegrown veg.

What do you love most about what you do? Working with my fantastic team.

What do you consider the most overrated ingredient? Micro herbs.

What’s the best thing you’ve ever been taught? Customers visit a restaurant to enjoy themselves; don’t be too precious.

Is there anything you don’t particularly care to eat? I have a love-hate relationship with kidneys.

If you were to die and come back as a person or a thing, what would it be? Monty Don.

When was the last time you ate out, and where? The Seafood Ristorante in St Andrews for lunch on Saturday.

Are there any mentors or food heroes you would like to thank? David Wilson at The Peat Inn in Fife, for showing me what it’s all about.

What are your favourite books or cookbooks? Fergus Henderson cookbooks and The Great Chefs of France by Anthony Blake.

What is the dish on your own menu that most engages you?
Organic beetroot, Errington’s goat’s curd and candied Californian walnuts.

What do you make from scratch? Everything.

What would you be doing if you weren’t doing what you are doing? Market gardening.

How do you like to spend your day off? A very long ride on my motorcycle without a plan.

What does success mean to you? Being happy with what you’re doing.

What is your current obsession, the thing you think about at 3am? Anticipation of autumnal seasonal ingredients starting to appear.

What are the qualities you most admire in others? Hard work, commitment and sense of humour.

Can you tell us something we don’t know about you? I climbed Ayers Rock when I was twenty-two.

Which three words best describe your cooking style? Simple, uncomplicated, seasonal.

If you could eat only one thing today, what would it be? Lanark Blue cheese.

What do you see when you think of the cuisine of your own country? Shellfish.

Which producer or supplier really brightens your day? Patricia at Phantassie Organics.

Which words or phrases do you most overuse? Where’s that from?

Which talent would you most like to have? Calligraphy – my handwriting’s awful.

If you could change one thing about yourself, what would it be? I wish I’d studied harder at school.

What do you think the food of the future will look like? I’d like to think it would be more local and sustainable.

Do you have a motto or mantra? Taste, taste, taste.

What is your number one sustainability tip or trick? Don’t ever waste food: if it’s edible, use it.

Neil Forbes, Cafe St Honoré)