An interview with our head chef, James:
How would you describe your overall vision for Old Town Bistro’s menu?
My vision for any menu is always heavily focused on flavour. All of the dishes needed to be fresh and interesting. I wanted to use as many local ingredients as possible, showcasing the best of British. It was important to create a menu that was accessible to a wide audience, from the classics to new dishes guests might not have tried before.
What influences have shaped the dishes on Old Town Bistro’s menu?
A huge influence on the menu has been my travels, from Italy to Morocco; I have taken inspiration from across the globe to influence the dishes you see on the menu today, whether that was a different technique or cooking method. My heritage also played a role; being a proud Scot, I wanted to shine a light on the great produce Scotland has to offer, along with including some family classics as well. It also comes back to the type of food and dishes I would want to see on a menu when going to a restaurant of this type.
How does your approach to cooking and developing the menu for Old Town Bistro differ from previous projects?
The biggest influence has been the type of service. Serving all day meant creating dishes that work well during busy service. We also wanted to target a wider audience, so we wanted to include familiarity on the menu with some of the classic British dishes.
Can you walk us through your process of developing a new dish from idea to the final plate?
It all starts with the main component of the dish, whether it’s meat, fish or vegetable-based. I always keep up to date with what’s in season, communicating with my suppliers regularly to ensure we are using the very best, fresh ingredients. I then build the dish around the main component and develop the flavours on the style of dish we’re going for, whether that's classic combinations or adding a new twist. Sauce is also a huge component to think about. I take extra care in selecting the correct sauce to pair with the final dish to create balance and roundness.
Are there any ingredients or techniques you're especially excited to showcase on the menu?
As a huge fan of fish and seafood, I find market fish particularly exciting. Though it's a simple dish, the ability to change the type of fish daily is a real advantage. I also enjoy showcasing certain fish that are underused in this country but are favoured in others.
What dish on the menu do you feel best represents the identity of the bistro, and why?
Probably the burger. While many people think of it as just a burger, the work and dedication that go into making it truly reflect the story of what we’ve invested in this restaurant.
How do you balance creativity with creating dishes that feel approachable and enjoyable for a wide range of guests?
I believe that until you open your restaurant, you won’t know how your guests will respond to the menu, what they will choose to eat, which items will be favourites, and which ones might not resonate. Therefore, I think the initial menu should be clean, simple, and familiar. Once you have a better understanding of your guests' preferences, you can begin to experiment with new, creative dishes and flavours. This approach helps keep guests engaged and eager for more.
What’s the story behind the croquettes, from their origins to their place on the menu today
The croquettes are based on a recipe from Margriet’s mother. When I started working at The Greyhound, I heard a lot about them and was keen to try them. At The Greyhound and Old Town Bistro, we see ourselves as a close team, and these croquettes are part of that shared background. They’ve become something that represents our history and Old Town Bistro is a great place to introduce them. I had the opportunity to learn the recipe directly from Margriet’s mother, which was a valuable experience. We’re looking forward to our guests trying them and sharing their story.