New Head Chef, Bob Stephen
New Head Chef, Bob Stephen has recently started at Hay’s Dock bringing with him a strong commitment to locally sourced produce and keeping a fresh and vibrant menu.
Bob began his career working as a commis Chef when he was 16, moving to Edinburgh and working up through the ranks. While working in Edinburgh Bob noticed many of the prime ingredients sourced by restaurants were in fact fresh Shetland produce. He recalled “we were serving mussels, salmon and scallops – all supplied from Shetland. In my cooking I like to use locally sourced ingredients and if the best ingredients are from Shetland, then that’s where I want to be.”
Bob moved to Shetland in February 2013 as a Head Chef at the Queen’s Hotel, where he introduced a new menu, which quickly gained popularity amongst local diners.
Hay’s Dock Café Restaurant has always taken pride in using fresh local produce, and Bob’s passion for continuing this is clear to see in the menus he has created.