Chef of Chef Works: Rory Lovie

Photography: Rory Lovie and Stephen Finn.

Dundee, UK

Chef Rory Lovie
Bridgeview Station
Dundee, UK
Social Media:
Instagram & Twitter chefrorylovie

This November we welcome
Head Chef Rory Lovie as our featured Chef of Chef Works. With an absolute focus on local and seasonal, quality produce, Rory oversees the delicious menu at Bridgeview Station – one of the few independent, family-run restaurants in the city of Dundee, Scotland.

Bringing a wealth of experience to this stunning former Victorian railway station, Rory is a total perfectionist when it comes to the dishes at Bridgeview, constantly perfecting and refining their a la Carte menu. When you are lucky enough to meet Rory and/or taste his food, you will understand why the awards just keep on coming.

He has an international and creative kitchen crew dedicated to the overriding philosophy of Bridgeview, which is to consistently bring fine-dining techniques to simple everyday cuisine, making every dish special. We wasted no time in asking him 20 quick fire questions to find out more about the Chef behind our uniform.

1. Your restaurant/business

Bridgeview Station Restaurant in Dundee, UK.

2. Describe your kitchen

My kitchen is small and cosy, surrounded by a busy environment.

3. Favourite Chef Works item and why?

The Dorset Bib Apron in Eggplant (purple and pictured) looks awesome and is highly durable.

4. First job?

As a Kitchen Porter in a local restaurant in Perth, Scotland, called Let’s Eat, way back in 2005.

5. Favourite cookbook?
Essence: Recipes from Le Champignon Sauvage by David Everitt-Matthias. An awesome book!

6. Your awards?

2017 Scottish Bistro of the Year at the Scottish Food Awards and Academy; 2016 Central Scotland Casual Dining Award at the Scottish Hospitality Awards; 2015/16/17 Taste the Best Award from Visit Scotland and the 2013 Rising Star Young Chef of the Year at Scottish Hotel Awards…

7. Your cooking inspiration?

Really just from watching cookery programmes as a kid. I loved the buzz and wanted to be part of it.

8. Your speciality dish?

Recently, it would have to be Tartare of Mull Scallop with Dulse (red seaweed) powder and Dill Mayonnaise. Simple but tasty.

9. Favourite dish to eat?

Probably anything with squid or octopus, love it!

10. Weirdest thing you ever ate?

Smelt. A tiny little fish when you pickle it, it smells and tastes of cucumber.

11. Favourite ice cream flavour?
Rum & Raisin.

12. Favourite drink?

Beer. Preferably a Sour Ale or hoppy IPA!

13. Favourite wine?

A Cloudy Bay Sauvignon Blanc from Marlborough, New Zealand.

14. Who would you most like to cook for?

Family and friends around a big table, enjoying the food and having a good chat.

15. And who would you least like to cook for?

Chefs!! It’s one of the most nerve-racking things I have done. Cooking for peers when you don’t know what they are thinking.

16. Favourite things to do when not cooking?

Enjoying time with the family and eating out in different places.

17. Your latest project?

Hopefully a pop-up which involves Gin sometime soon.

18. Favourite city and why?

Prague. I love it! My partner is from Czech Republic, so we try to go once a year. It’s a beautiful city!

19. Your greatest indulgence?

Hummus, cheese and oatcakes.

20. And finally, your all-time best culinary tip?

Hard work eventually does pay off!


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