Chef's Pages - Robert Cleaver - Restaurant, Stonehaven, Aberdeen, North East Scotland

Chef and Proprietor of The Carron Art Deco Restaurant, Stonehaven

When I graduated from catering college in 1980 I had a considerable amount of experience as a part-time commis chef and a good grasp of catering theory, but I felt I needed to broaden by horizons, so I left the UK to further my cooking experiences in Sydney, Australia.

Broad horizons

I spent four years in Australia, during which time I was exposed to some of the world's most diverse culinary influences, including a wide range of fresh seafood.

On returning to the UK, I decided to gain management experience to complement my cooking experience, and I joined the Debenhams Catering Management Team. After five years as Catering Manager in various stores across the country, I was promoted to Regional Catering Manager, responsible for 16 stores across the South West of England, looking after the customer restaurants as well as the staff restaurants.

However, the lure of the kitchen was too great, and I decided the time was right to buy my own business, and go back to my first love – cooking.

The Creel Inn in the picturesque village of Catterline near Stonehaven was my first venture and I successfully built the business into a thriving Country Inn, renowned for its local seafood.

After a short break, I purchased the Tolbooth Seafood Restaurant in Stonehaven in 2003, and later purchased the stunning Carron Art Deco Restaurant, also in Stonehaven, in 2004. In May 2007, the business at the Carron was growing considerably, I decided to concentrate all my efforts here, and sold the Tolbooth.

Mark Gardiner - Head Chef at The Carron I am lucky enough to work with a highly experienced Head Chef at the Carron Restaurant, Mark Gardiner. Mark, who grew up in and started off his working career in Cornwall has been with me at the Carron since 2007. Mark, who is married with 3 sons, has worked in many reputable restaurants in Scotland, and has a passion for cooking fish

Mark is assisted in the kitchen by Commis Chef Derek Simpson, who has been with me at the Carron since we opened in 2004. He has been joined by Frenchman Alexandre Legris, who has a wealth of experience cooking in France, Spain and the UK. Also in the kitchen we have trainee chef Lukasz Ulatowski and kitchen assistants Emilia Tarkowska and Chris Silver.

I am really lucky to have such a dedicated and professional team around me, who are able to use their own creativity and flair, stamping their own influences and styles on their respective menus