David Haetzman

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I was lucky enough to spend a large part of my childhood living abroad- in Spain and Italy – I think that is where my passion and interest for food began. Returning to the UK as a teenager, I knew then that a career in food was what I wanted and worked in local pubs and restaurants trying to gain as much experience as possible.

My first proper job was as commis chef at The Gleneagles Hotel in Perthshire. In a brigade of 130 chefs, it was certainly a shock to the system but was where I learnt so much which has stood me in such good stead for the rest of my career.

A year working for Paul Heathcote in Lancashire was when I first began to appreciate the quality of ingredients and the difference it made. And also how important sourcing was, with a lot of the produce we used at the restaurant being local.

I then went to work for Andrew Radford at Blue Bar Café in Edinburgh, initially as Sous Chef and taking on my first head chef role a year later. Simplicity, seasonality and ingredient led cooking were the key things here and is where my own style of cooking developed.

Our dream was to always open our own place and in August 2015 my partner Amanda Jordan and I opened Firebrick Brasserie in the little market town of Lauder in the Scottish Borders We have some of the best produce Scotland has to offer on our door step and is an area rich in small food producers who are as passionate and committed as we are and who we work closely to ensure our menus at Firebrick reflect the amazing local produce available and its seasonality.

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