Every week, our chef heads for market to select the best vegetables, fruits and herbs he can find. It’s not just an issue of getting great value by going to source, but seeking out the top quality he demands, and for the latter he would rather use his own eyes and nose, rather than rely on the judgment of other suppliers. The task is not without its pains, chief of which is getting up at 3am to ensure he gets the pick of the produce. But it brings its rewards in terms of freshness and quality on the plate.

© 2009 Dunoon Hotel