Tell us a bit about how you got into food?

As romantic as I fell for wonderful produce sounds, it actually was not the case! My grannie made me take cooking as one of my options at school as I had to learn to cook for a “Husband!” ….Then I fell in love with the produce!


What is the best piece of advice you have ever been given?

Taste everything, and speak to producers it improves your knowledge of food by miles.


Why is Scottish produce so important to you?

When we have undeniably the best produce in the world for a teeny wee country we should be appreciating just how lucky we are to be able to source such amazing quality so easily.


Have you discovered any interesting and innovative products lately?

The fact that we are ever evolving in sustainable growth technology and methods are is extremely interesting to me, nothing jumps out at me other than availability to the general public at a much better level now with the growth of the farmers market industry, means that things are not just available to what it may sometimes have appeared like an exclusive club.


If you were abandoned on a desert island and could only take one Scottish product, what would it be and why?

Mainly great Scottish water would be my first port of call!!



Twitter: chef_jacqueline

How to book: Online at The Sisters


Cullen Skink



250gr Smoked Aberdeen boneless Haddock
150gr Raw Dice Rooster Potatoes
100gr Chopped Onion
500ml Whole Milk
2 Tbsp Double Cream(Optional)
Pinch Of Chopped Parsley
Salt & Pepper



  1. Sweat Off The Onions For 1 Minute
  2. Add The Potatoes To The Onion
  3. Poach Haddock Whole In The Milk Once Up To The Boil Remove Fish Set Aside
  4. Pour Hot Milk Over The Potato & Onion Mix
  5. Simmer For Ten Minutes Til Mixture Is Starting To Thicken
  6. Flake The Fish Through Make double Sure There Are No Bones
  7. Add A Little Salt & Pepper
  8. To Serve Add Cream(Optional) And Serve With Chopped Parlsey