This month we spoke to owner of St Aidan Bistro in Seahouses, Rob Tait, about his food inspiration.
How did you get into the restaurant business?
A degree in tourism and hospitality took me to train in Dublin. From here, a career was carved in hotels, restaurants and bars. I initially studied tourism because I liked going on holidays!
What’s been the best thing about your move from the City to the Coast?
The sea air, less hustle and bustle, village life, back to my roots, beautiful beaches.
Why should people come to eat at St Aidan?
Freshly cooked food from local producers, fantastic views up the coastline and friendly service.
If you could recommend one dish on your menu, what would it be?
Seared scallops, parsnip puree, crisp pancetta and caramelised onion chutney.
Where’s the best place to buy fish in Northumberland?
The local smokehouse in Seahouses called Swallowfish is famous for its kippers. We source our smoked haddock from them, which we serve for breakfast. Upon checkout, guests sometimes go home via Swallowfish to pick up some fish to take home as a memory of their stay.
What do you love the most about Seahouses?
Coastal views, good pubs and close enough to civilisation but far enough away.
What do you do when you are not working?
I enjoy walks on the beach, renovating our house, enjoying wine and food and a pint in the Olde Ship.
Who is your food/restaurant inspiration?
A huge mixture of places i’ve eaten in over the years. The Boathouse on the Isle of Gigha, restaurants in Hermanus, South Africa and the simplicity and freshness of cooking in New Zealand.
What is happening this Christmas/New Year at St Aidan?
We are taking a long overdue couple of days off over Christmas and then open again over New Year. We have a special menu on in the bistro, and the bistro is open each evening between the December 29 and January 2.