In a Nutshell: Fraser Cameron, The Globe Inn - Scottish Field

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In a Nutshell: Fraser Cameron, The Globe Inn - Scottish Field

The Globe Inn’s head chef Fraser Cameron on his favourite chefs, his go-to recipe books and the most he’s ever paid for a meal.   What’s the closest thing you have to a signature dish: Sea Bass Mi-Cuit, It is a dish that has grown with me over the years Describe your style of cuisine in ten words: Draw you in, then lead you astray gracefully! Best and/or most memorable meal you’ve ever eaten: In the past year probably The Ritz or Restaurant Andr…