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Ross making his mark.
(From Aberdeen Press & Journal)
Byline: susan.welsh
SNAIL porridge and parsnip ice cream might be popular with southern diners, but Highlanders can't see past a good steak, says chef Ross Fraser.
And he should know.
The 30-year-old chef from Inverness has worked with such luminaries as Marco Pierre White and Jean Christophe Novelli in London and, while living in Australia, cooked with some of its top chefs.
En route he cooked and tasted everything from the aforementioned porridge to deep-fried locusts, none of which you'll find on the menu he has created as head chef of the Loch Ness Lodge, a luxurious five-star retreat overlooking …
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