Apex Hotels Blog

The Taste of Apex

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Bruce Price is the award-winning chef at Metro Bar and Brasserie in Apex City Quay Hotel & Spa in Dundee.

We caught up with Bruce to ask him about the ideas and ingredients that go into his menus, the role of fresh local produce and what it's like to oversee a busy kitchen.

Bruce Price

Can you tell us a little about the ideas and influences behind the menus you put together for Metro?
I balance several influences when creating the menus. We try to make every menu seasonal, so the time of year is a big influence in terms of what products are readily available. Metro focuses on a classic theme so that we can cater for the wide range of tastes among our diners. Listening to our customers is important too. They give us great feedback on the food and also what they'd like to see more of, so we try to incorporate that as much as we can.

Scotland has lots of great food and drink producers. Do you source any of your ingredients locally and does the character of the local area influence the menu?
We source ingredients locally wherever it's practical. For example, we use soft fruits from Angus and the surrounding area and Stewart Tower Ice Cream sourced from a small dairy farm in Perthshire.

What's your favourite dish on the menu right now?
We're launching a new menu on 21 May and my favourite dish on this is Shetland mussels, leek, smoky bacon & cider. I've always loved shellfish; growing up in New Zealand my favourites were Bluff oysters and whitebait.

What's it like running a busy kitchen? What are the challenges and rewards?
It's very challenging, but I enjoy it. I work hard to get the best out of every member of the kitchen team, which means understanding their different personalities and finding what works best for each of them. It's rewarding to help my team improve their skills and to see them develop.

Tell us the about most satisfying part of your job.
Seeing young chefs realise that being a chef isn't just a job – they can, if they work hard, become skilled professionals. I've also worked with Dundee College ever since the hotel opened, encouraging young people starting out – we offer placements which help to give them the experience they need to improve. Just a few hours can lead to them taking on more and more and developing much further.

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