Suzanne O’Connor of Howies

With a career that spans several continents, Executive Chef Suzanne O’Connor is now bringing her distinctively delicious style to Howies on Chapel Street, making the most of sustainable Scottish produce…

From catering college in Dublin, her career path has seen her travel the world, working in kitchens in Ireland, LA and Australia before falling in love with Scotland. During her time here, she’s headed up catering in the National Galleries of Scotland, Edinburgh’s Tigerlily and Harvey Nichols, before joining Howies as Executive Chef covering Aberdeen and their three Edinburgh restaurants.

‘I came to Howies because I felt we shared the same ethos about using the best seasonal ingredients, sourced locally and used at their peak of quality and flavour. You won’t find any strawberries from Peru or Green Beans from Kenya on the menu, because it’s all about sustainability and seasonal eating. Instead the new menu combines some Howies favourites like our Cullen Skink or Haggis, Neeps and Tatties with rich casseroles, amazing meat and fresh fish, our own venison, daily specials and plenty of choice for vegans and vegetarians as well as those with other dietary requirements,’ Suzanne enthused.

All about Suzanne in the time it takes to boil an egg

Q: Nigella Lawson or Nigel Slater?
Nigel every time.

Q: What song always gets you on the dancefloor?
Luther Vandross’ Never Too Much – showing my age, there!

Q: Favourite shoes?
One pair? I have a shoe room. I love shoes.

Q: Dream holiday destination?
Anywhere with family and friends

Q: Teenage crush?
So many… Marti Pellow of Wet Wet Wet

Q: Favourite thing on toast?
Ooooh! Scrambled eggs and smoked salmon

Q: Last three things you bought?
Trainers, no surprise there. A bag and a vintage coat.

Q: How do you spend your days off?
Going out for lunch or dinner and catching up with my friends and family

Q: What won’t you eat?
Not a fan of blue cheese. I’ve tried so many times, but it’s not for me.

Q: Best restaurant meal and where was it?
A three Michelin star restaurant in Alsace. Mind-blowing. I also love No1 at the Balmoral in Edinburgh.

Q: Favourite dish from the new menu?
The pork main dish on the dinner menu. Just beautiful.

Q: Describe yourself in three words?
Kind, determined and loyal

Q: Favourite film?
Got to be The Shawshank Redemption

Q: Perfect night out?
A great meal, some good red wine and lots of laughs

Q: If you were given £1000 to spend today, what would you buy?
Flights to see my parents and my beautiful nephew for a couple of days

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