“Apart from our brilliant and enthusiastic team at Cafe St Honoré, I am most passionate about the producers. Those crazy people who get up so early to feed animals and till the land in all weathers regardless of whether it is blisteringly hot or there is two feet of snow on the ground. It staggers me what hardships these artisans go through for a love of growing and breeding. It is inspiring to see their pride as they deliver, say, dirty root veg with a ruddy-cheeked complexion and look of an outside grafter. The farmer, forager, or monger is essential for Cafe St Honoré to operate.”

Wild garlic croquettes with Katy Rodgers crowdie, pickled organic beetroot, and radish; Belhaven trout with purple sprouting broccoli, capers, preserved lemon, and crushed pink fir heritage potatoes; and Montezuma’s organic dark chocolate, either a nemesis or a fondant, served simply with Katy Rodgers crème fraîche, and a dusting of sweet and nutty praline.

One of the first fifteen members of the SRA, Cafe St Honoré has placed sustainability at the heart of its operation from the outset and annually scores a rating from them of ninety per cent or better. It is an extraordinary fusing of the virtues of French cooking with all that is best about Scottish produce and hospitality. A rare and exotic jewel.

"Honesty, integrity and a passion for his craft." –Richard Bath, The Scotsman