About Louis
Louis grew up in Fife and learned his craft in some of Scotland’s most celebrated kitchens. He spent two years at Ondine in Edinburgh, a regular in the UK’s top 100 restaurants, where he mastered every aspect of fish and seafood preparation. His time there included cooking for his food hero, Rick Stein, and the restaurant being named Scottish Restaurant of the Year 2018.
He then joined the opening team at The Fishmarket in Newhaven, a joint venture between Ondine and Welch Fishmongers, which was named Best Newcomer at the Scotsman Restaurant Awards and featured by Lonely Planet among the top 10 new food experiences in the world.
Louis went on to lead kitchens as Head Chef with the Signature Group, one of Scotland’s leading casual dining groups. Most recently, he was part of the team at Ardfern in Leith, the Michelin Bib Gourmand all-day dining spot from acclaimed chef Roberta Hall-McCarron.
Before he became a chef, Louis caddied on the Old Course at St Andrews. Ask him about it over dinner. He knows every bunker, every borrow and more than a few stories.
The very best of Scotland
Louis knows Fife’s larder inside out. Over the years he has built close relationships with the region’s fishermen, farmers, growers and artisan producers, and he sources the finest seasonal ingredients from right on our doorstep. Expect lobster and crab landed in the East Neuk, Scottish beef and lamb, soft fruits and vegetables at their summer peak, and cheeses from local makers.
Two nights out
During the week, we’ll also take you out for dinner at two of the East Neuk’s favourite tables: The Kinneuchar Inn in Kilconquhar and The Dory Bistro on Pittenweem harbour.
