Photography: Rory Lovie and Stephen Finn.
Chef Rory Lovie
Instagram & Twitter chefrorylovie
This November we welcome
Head Chef Rory Lovie as our featured Chef of Chef Works. With an absolute focus on local and seasonal, quality produce, Rory oversees the delicious menu at Bridgeview Station – one of the few independent, family-run restaurants in the city of Dundee, Scotland.
Bringing a wealth of experience to this stunning former Victorian railway station, Rory is a total perfectionist when it comes to the dishes at Bridgeview, constantly perfecting and refining their a la Carte menu. When you are lucky enough to meet Rory and/or taste his food, you will understand why the awards just keep on coming.
He has an international and creative kitchen crew dedicated to the overriding philosophy of Bridgeview, which is to consistently bring fine-dining techniques to simple everyday cuisine, making every dish special. We wasted no time in asking him 20 quick fire questions to find out more about the Chef behind our uniform.
1. Your restaurant/business
Bridgeview Station Restaurant in Dundee, UK.
2. Describe your kitchen
My kitchen is small and cosy, surrounded by a busy environment.
3. Favourite Chef Works item and why?
The Dorset Bib Apron in Eggplant (purple and pictured) looks awesome and is highly durable.
4. First job?
As a Kitchen Porter in a local restaurant in Perth, Scotland, called Let's Eat, way back in 2005.
5. Favourite cookbook?
Essence: Recipes from Le Champignon Sauvage by David Everitt-Matthias. An awesome book!
2017 Scottish Bistro of the Year at the Scottish Food Awards and Academy; 2016 Central Scotland Casual Dining Award at the Scottish Hospitality Awards; 2015/16/17 Taste the Best Award from Visit Scotland and the 2013 Rising Star Young Chef of the Year at Scottish Hotel Awards...
6. Your awards?
Really just from watching cookery programmes as a kid. I loved the buzz and wanted to be part of it.
7. Your cooking inspiration?
Recently, it would have to be Tartare of Mull Scallop with Dulse (red seaweed) powder and Dill Mayonnaise. Simple but tasty.
8. Your speciality dish?
Probably anything with squid or octopus, love it!
9. Favourite dish to eat?
Smelt. A tiny little fish when you pickle it, it smells and tastes of cucumber.
10. Weirdest thing you ever ate?
11. Favourite ice cream flavour?
Rum & Raisin.
Beer. Preferably a Sour Ale or hoppy IPA!
12. Favourite drink?
A Cloudy Bay Sauvignon Blanc from Marlborough, New Zealand.
13. Favourite wine?
Family and friends around a big table, enjoying the food and having a good chat.
14. Who would you most like to cook for?
Chefs!! It's one of the most nerve-racking things I have done. Cooking for peers when you don't know what they are thinking.
15. And who would you least like to cook for?
Enjoying time with the family and eating out in different places.
16. Favourite things to do when not cooking?
Hopefully a pop-up which involves Gin sometime soon.
17. Your latest project?
Prague. I love it! My partner is from Czech Republic, so we try to go once a year. It's a beautiful city!
18. Favourite city and why?
Hummus, cheese and oatcakes.
19. Your greatest indulgence?
Hard work eventually does pay off!
20. And finally, your all-time best culinary tip?