In last week’s last broadsheet we reported on the wonderful achievement of The Pierhouse Hotel’s Sergejs Savickis, winning the prestigious Young Chef of the Year 2018 award at the recent Scottish Food Awards.
Head chef Sergejs is big on local provenance, using fresh, organic produce from local suppliers and producers wherever possible to create delicious dishes with flavours that work beautifully together. It is incredible to think that the menu features oysters, venison, prawns, langoustines, salmon, kippers, soff fruits, vegetables, herbs and leaves all within just a few miles of the hotel and restaurant.