Ross has built the kitchen at Lilibet’s for his chefs that he never built for himself, with products that have been on his wish list for years. For example, Precision Refrigeration’s wall cabinets and variable temperature drawers have always been thought of as ‘a bit of a luxury’.

From a cook’s point of view, the HWU211 wall cabinets are “quite practical, [keeping] everything refrigerated at high level and [increasing] refrigeration capacity without increasing your footprint.” 

As well as the VUBC121 stacked variable temperature drawers, the kitchen has MCU211 and MCU311 counter refrigerators in thoughtfully considered configurations of doors and banks of three drawers to ensure maximum efficiency in each section.

“Those things can make a big difference to how good it is for the team to work in that environment,” says Ross, “and in this day and age kitchens have to be good places to work.”

Precision’s refrigeration solutions also play a key role front of house in enhancing the guest experience, with BBS1850 upright chillers for water, BBS900 bottle coolers behind the bar, as well as GFS600 frosters to ensure martinis and champagne are served in perfectly frosted glassware, and dedicated freezers for ice blocks for Lilibet’s signature cocktails.

He said: “We’re a seafood restaurant on an island that has some of the best seafood in the world,” so their offerings are sourced “from Scotland… and when the weather is turbulent there… from Devon and Cornwall.” All their vegetables, beef and pork are also sourced locally from small farms. 

Ross’s love for food has taken him from working as executive chef at Nobu in Dallas, to Zuma London, and on to create the iconic Bone Daddies. Since then, he has gained global respect as a restaurateur and now, with Lilibet’s, where his passion lies in creating ‘unique and memorable experiences’ for his guests.