Fred is a chef with a true passion for provenance, sourcing and sustainability. He’s a member of the committee for the ‘Defence of Artisan Food’ and works alongside Slow Food to protect food and its culture. He says “I’m not a chef for glory, I’m a chef at heart”.
Fred developed an understanding and appreciation for quality produce whilst growing up in France. He has translated this philosophy to his adoptive Scottish home where he seeks out native Scottish breeds, bringing whole carcasses into his kitchens at L’escargot blanc and bleu in Edinburgh. What matters to Fred is the excellence of the produce and the respect given to its journey from the farmer through its cookery to the plate.
Fred’s menus reflect tradition. He doesn’t follow trends but supports traditional cooking. Food is a way of life. It’s to be shared, social, and cultural.