Shawland’s latest dining experience – a chat with Chris Rouse at Black Dove
Mrs Foodie had a cuppa and a natter with Chris Rouse of Black Dove, the latest restaurant to open in Shawlands. He won Italian Chef of the Year at 2014 Scottish Italian Awards whilst working at Celinos in Dennistoun and is now showing off his skills at his own restaurant.
How long have you been cooking professionally?
11 years, I started at Andiamo in Hamilton and took it from there.
Where did you train to cook?
I trained on the job. After Andiamo I moved onto Bar Milano, then Nardini’s and onto Celinos. That’s a lot of on the job training!
How would you describe your style of cooking?
A mixture of influences, I enjoy using fresh and seasonal ingredients so depending on what is available influences my cooking.
Do you have a signature dish?
It would have to be Spaghetti scoglio which is mixed seafood pasta with garlic and Chilli.
Do you have a favourite ingredient?
Garlic, I love it!
Last request dinner?
Dim Sum from Tim Ho Wan in Singapore, amazing. (Honest he didn’t mention anything about Chicken and Mushroom Pot Noodle!)
Do you have a Chef you admire?
I take inspiration from a lot of Chef’s, however Aldo Zilli is my main influence. He visited the restaurant as part of the Scottish Italian Awards and enjoyed dinner with us.
Website: Black Dove