A sensational seafood risotto to make at home

David Proctor knows about food – after all, he’s head chef at Aberdeen Altens Hotel.

Scottish Field discovers what he feels makes a good restaurant, and he shares a favourite dish with us.

How would you describe the restaurant in your words?

We have several dining options within the hotel, which allows our guests a variety of choice as all of the menus are available in all of the restaurants. We like to serve our guests fantastic food, whether they choose to dine in the Bar & Brasserie or the Fine Dining Restaurant, the Cairngorm. Of course, we also offer 24hr room service for those guests who wish to really relax whilst enjoying their meal.

Tell us about the menu?

We have a selection of menus available and they all change seasonally to reflect what is fresh and available at the time. We cater for fine dining on our a la carte menu and more home-comfort options in the Bar & Brasserie. We feature dishes with a local twist throughout the year such as Arbroath Smokies and of course, Haggis, which is always on the menu at breakfast.

What’s your hero dish?

Slowly Cooked Shin of Beef, with creamy potatoes, buttered carrots and topped with a red wine jus. It’s a favourite on our menu and will always be featured as it’s such a classic dish.

What food trends are you noticing at the moment?

It’s very much ‘back to basics’ with dishes being simplified to suit modern tastes. We are also noticing more of a blend between casual and fine dining. This is especially evident within our banqueting business, where guests can work with me to create to their own menu, moving away from some of the traditional options to allow me to create bespoke dishes with creativity and flair.