Craig Wood on Pillars of Hercules
The Fife Larder - Chef's Choice
Craig Wood, head chef at The Wee Restaurant in North Queensferry, talks about why seasonality and taste are more important than on-demand food available all year round
I’ve been using Pillars of Hercules for three or four years. I was looking for good quality, local, organic produce – though it really all comes down to the quality.
Their selection is very much about seasonality. There are times when they’ll not have something, but we naturally change our menus every few weeks, tailoring them to what’s available, rather than the other way around.
A lot of their appeal is due to the passion of the people who own and run it. When we order our veg, it’s clear a lot of care and nurturing has gone into the produce, giving it exceptional flavour. It hasn’t sat in a lorry for four days. When we get our salad it’s often picked the day before, or that morning. They’re also nice people to deal with. They’re not salesmen; they just produce something they totally believe in.
Craig Wood is the chef/proprietor of The Wee Restaurant, North Queensferry.