About Us

After a disastrous stint as a postman 20 years ago, I ended up in Skye doing seasonal work in hotels as KP and chief veg prepper. After the season ended, one of the chefs found me a commis chef job in Aberdeen. After 6 months I became chef de partie. 1 year later I progressed to 2^nd chef. Following that I started work with beefeater where I ‘learned steak’ and ‘big company’ procedure. As 2^nd chef I moved on after 2 and a half years to work for Belhaven and then a family run Italian restaurant.

The wife and I (who is also a chef) decided to move out of Aberdeen and ended up running a kitchen together in Evanton for 3 and a half years. But it took its toll ad we decided to stop working together rather than split up. So we moved to Inverness where I was successful in applying for the role of head chef here at scotch and rye.

It was like the first day of school again, a brand new establishment, a brand new menu and bang in the height of summer; honestly I was a bit nervous. 6 months down the line and I’m happy to say that we are certainly now on the map. A fantastic bar with a great dink selection and freshly prepared food with a distinctly American twist, from ribs to pizzas, there is something for everybody.

Cru holding itself is dynamic and always moving, and i`m proud to be a part of the evolution of the company. It’s always interesting to find out what just round the corner.

I have worked in the service industry for over 25 years, having always had part time work in bars alongside my various full time positions, from chief buyer for a building contractors, sales team leader for both Scottish Gas and Hydro Electric, stripper, and even a stint on TV as a console games tester. Although nothing has engaged me as much as doing bar/service work.

When I decided to go full time in the service industry, I quickly progressed from barman to bar manager to hotel manager and nightclub manager. I have a passion for whisky and beer and have won SLTN whisky bar of the year as well as CAMRA pub of the year for 5 years running at my previous position, when I heard my favourite Inverness bar (Bar One – part of the Cru Holdings Group) were looking to hire for the newest whisky/cocktail bar in town I had to be involved! With like-minded fellow staff with a passion for cocktails, Scotch & Rye has quickly established itself in the city centre as a firm favourite with both the locals and the visitors – indeed we have many patrons who make the trip from the outlying areas time and again for our good food, great range of cocktails and our 100+ hand-picked whiskies and bourbons.

My start in hospitality was a rocky one.  My first pint was pulled in a hotel in Aberlour at the age of 18, where mid-training, my Manager shot off to go and deal with a ruckus that was happening across the room, leaving me with a room full of thirsty regulars.  So I winged it, and was most perplexed when first asked for a half and a half.  What?

Since then, I have pursued many avenues of both study and employment, but have always kept my toe in the hospitality ring.  Having completed my studies in Mechanical Engineering in Dundee, much to my Mothers dismay at the time, I thought, “You know what? I don’t wanna sit at a desk for the rest of my life”  And so my focus turned fully to the job I always loved, bartending.

I took a post as an Assistant Manager with Cru Holdings around 8 years ago, and I haven’t looked back since.  Quickly moving up the ranks, I learned not only about bartending but about management too.  It wasn’t long before i was given my dream job, General Manager of Bar One.  Utilising the Launchpad of a company that showed me great trust and creative freedom, I have been allowed to grow naturally as a bartender and help shape the future of Inverness’ bartending scene.

I have a true passion for flavour, quality and the basic idea of hospitality, putting the customer experience above all else.