What’s your favourite ingredient?
It'd have to be a mixture of espelette pepper and fleur de sel (finishing salt) and is stunning when sprinkled on seafood, vegetables and lots more.
Do you have a guilty food pleasure?
I love a cheeky slow-braised beef ragu, topped with mountains of aged Parmesan and eaten with a glass of red wine in my hand.
Tell us about your first food memory?
My family are big cooks, so I grew up with great homemade food, but a lasting memory of some amazing simply cooked food was on a holiday to Capri in Italy.
What’s your favourite Scottish restaurant, deli or cafe?
What would be your last supper?
It would have to be a helping of hand dived Orkney scallops and maybe also an extra, extra large grilled langoustine bomba paella with saffron. Delicious!
Starter or pudding?
Do you have any food hates?
I don’t like blue cheese.
What starters, main and dessert would be served at your dream dinner party and who would you invite?
I would invite Sir Alex Ferguson, Robert De Niro, Barack and Michelle Obama, and my wife, Leigh, as she would be pretty mad if she didn’t get an invite. I’d start with some freshly shucked oysters served naturally, followed by a crab and lemongrass velouté. For the main, we’d have one of my all-time favourite dishes of hand-rolled tagliatelle with white truffles, followed by a delicious, super contemporary take on tiramisu. And don’t forget to keep the wine flowing.
What's your favourite geographical foodie destination?
Nowadays, there are so many amazing food destinations throughout the world but for me, London has got the edge. However, I'd really love to go to San Sebastian in Spain, when restrictions allow.
Ahead of its reopening on August 1, Cameron House Hotel, the luxury Scottish five-star resort in the heart of Loch Lomond, has announced that Scottish chefs Paul Tamburrini and Martin Wishart have formed a partnership to lead its new fine dining restaurant, Tamburrini & Wishart.