Fishmonger and chef Willie Little’s story of how he came to own his Blairgowrie restaurant is as down-to-earth as the man himself.
‘Because our product is so fresh, I don’t have to hide it with any sauces,’ says chef proprietor Willie Little, of the fish at his restaurant Little’s in Blairgowrie.
‘I’ve been cooking since 15, and I think to have too much fancy stuff is the ruination of a piece of fish,’ he adds.
Originally from Kirriemuir, Willie’s no nonsense approach comes from a wealth of experience in the fish and restaurant industries.
‘As soon as I left school, I went into the hotel business, restaurants and hotels,’ he says.
His appreciation of food comes from his mum, who was a cook in a big estate house, while time spent in the Hebrides, Switzerland and Germany honed his own cheffing skills.
He moved into fish wholesaling, owning the company Ocean Traders, which led to him setting up his award-winning fishmonger.
(This recipe was originally published in 2016)
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