Chef Rebecca Banks
Chef At Home In Galashiels
Get to know me better
Harvesting from my organic garden, sourcing the freshest local produce excites me to create pleasing and attractive dishes with refined rustic charm.
Over the years my passion and interest for cooking has broadened whilst traveling with thanks to discovering quality produce from local crafted artisans and seasonal produce, be it Spain and France or further afield, and, right here on our doorstep in Scotland. My style of cooking marries French with British cuisine accentuating on freshness, seasonal and the locality of quality suppliers.
I have over 30+ years as a private cook, more recently residing in the French Pyrénées from 2005 - 2021. My husband and I created a ‘Table d’hôte hérbergement’, of which we welcomed guests to our table, serving a seasonal 'field to fork' menu of home reared Gascon Pork, Ariègoise lamb, duck, wild boar, rabbit, venison, guinea fowl accompanied with produce from organic vegetable garden, accompanied with artisan delicacies. Having moved back to Scotland in 2021 I continue to work and create following the same ethics.
More about me
For me, cooking is...
For me cooking is a joy. Sourcing seasonal and fresh quality produce, creating flavoursome dishes, packed with colour and texture.
I learned to cook at...
I learned to cook from my mother at a young age, studying at Middlesex Uni, travelling, tasting, testing, gaining experience from showing an interest.
A cooking secret...
My secret in the kitchen is not to over embellish a dish. Marrying fine quality fresh ingredients result in a fulfilling flavoursome appealing dish.
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