Angus was introduced to the Sea by his father as a young boy, catching mackerel and hauling lobster pots in the waters off the Isle of Skye. Growing up he would follow his Dad around the fish markets and ports of the UK and into some of the best kitchens in the country, developing a lifelong passion for the sea and all it has to offer.
Hesperian represents Angus’ dream to celebrate the amazing bounty that our waters provide and to be involved in their protection from over fishing and pollution. The inspiration came from visiting those amazing little seafood bars
found next to fish markets. No fuss, no hiding – just fantastic, fresh fish, good bread, a dollop of mayo and a wedge of lemon washed down with a cold beer or a crisp white.
Read more about Angus’s passion in his first Hesperian blog.
At the age of 19 Angus’s sister Kate Hunter trained under the great Albert Roux at Le Gavroche, starting a lifelong love affair with amazing ingredients.
She then went on to be a private chef on board charter yachts in the British Virgin Islands, using the opportunity to explore new cuisines and unique produce.
Together, they hope to draw inspiration from countless trips up and down the West Coast of Scotland and holidays on the North Cornish Coast bringing the tastes of their childhoods to Hesperian.