James, The Cabin Restaurants resident chef, uses fresh locally sourced ingrediants to produce what is described by The list Magazine as "fantastic home cooked cuisine". James' career spans over two decades, starting as a commis chef in Mitchells at Charing Cross in Glasgow. He has worked all over Scotland, including the Highlands and Islands, Dumfries and Lockerbie and well known establishments in Glasgow, including top hotels and restaurants which have held a Three Rossette Award. During this time he developed a love of home grown produce. His culinary influences are Marco Pierre White and Rick Stein.
James tries to use as much Scottish produce as possible, and states "we have so many beautiful ingrediants, that many people don't even know about. Often people do not realise that Scotland now produces many ingrediants which previously could only be imported".
Using only the freshest locally sourced produce, The Cabin Restaurant has earned a reputation for producing traditonal quality Scottish cusine with worldwide twists. James believes that food should be savoured... a gastronomic experience to be enjoyed in the company of good friends.... and there is no better place to do it than The Cabin Restaurant.