Masterchef finalist and restaurant entrepreneur, Dean Banks, recently talkeds to Jim Millar about his passion for Scottish food, the importance of provenance and eating produce in season.

You received national recognition on the TV show Masterchef – can you tell us how your business has developed since then and what the Dean Banks Group is?

Since the show I opened my flagship restaurant Haar, in 2019, in St Andrews. Since then, we have moved Haar just down the street to 1 Golf Place in which we now have six bedrooms for guests to stay.

I have two sites in Edinburgh, Dulse on Queensferry Street which is a casual seafood restaurant preparing the freshest Scottish seafood day in and day out in a modern fusion style.

Dean Banks at the Pompadour is another fine dining serving food currently at a 3-rosette level and also mentioned in the Michelin Guide. I also have forager pub in Dollar and finally the business that saved them all and helped fund where I am today is Haar at home based in Perth.

Many people seem to think I have a backer, but the truth is I am my own investor. I take home a basic wage of £8000 and around £32k in dividends, which is plenty for me and my family.

This way I can focus the funds from my business in growing rather than buying fancy brands and stuff. If you see me outside my chef clothes I'm usually in basic H&M T-shirt and trousers.

You have travelled extensively, how has this influenced your style?

My travel has influenced me massively – from the flavours I use, techniques or combinations within my dishes. I do feel very humble to be in the position I am now with the group growing strong.

I have met and helped some of the poorest in the world on my travels and feel very lucky to have been born in Scotland. They say it’s like winning the lottery of life being born in UK and I feel a lot of British people don't realise this.

How important is authenticity and provenance in ingredients now? Is it something diners look for?

Provenance is the beginning of a story when it comes to food. We need to start the story of a dish somewhere.

If it’s from a memory or something we have been taught by a family member, the provenance of a product is an important part of the story.

Guests very much look to know where main elements come from, or love to hear about the story of a farmer or fisherman.

Can Scotland capitalise further on its quality produce internationally?

Scottish produce is hands down the best in the world. I am Scottish but I wish I wasn't, just so people wouldn't think I'm biased with regards to this question!

I've travelled a lot and seen and tasted many products. I've worked for the super wealthy and been in situations where money isn't a problem when it comes to produce and I have always found Scotland as a whole is the best.

Yes, I agree truffles from Italy are to die for; tuna from the southern hemisphere is like butter and spices from India are excellent; however, as a whole, Scotland is the best!

Native blue lobster, langoustine, brown crab, velvet crab, oysters, salt, beef, salt marsh lamb, vegetables, herbs, seaweeds, dairy products ... and the list goes on and on.

We have the perfect land and coast combination. I would love to say we should try sell more abroad, however it breaks my heart every time I watch a white lorry leave the harbour knowing all the shellfish is on its way to Europe.

We need to advertise our own products within Scotland more. Sell our own products and stop buying stuff we have on our doorsteps from thousands of miles away. I see Canadian lobster in our supermarket freezers when we have our own and shipping away – it doesn't make sense.

What more can be done to promote Scottish produce in the UK and internationally?

I think it's down to us the chefs and also groups funded by our government that should be pushing our products into our own consumers in the UK more.

Let's reduce food miles and get everyone eating locally and seasonally. Education is a massive factor that can help and also the big supermarket chains.

They should focus on finding local suppliers rather than taking the easy option and buying from a international market. Yes, it’s more work but it will help save our planet and make our tummies happy.

We need to change our consumer buying habits with food. We need to go back to the natural way of eating produce in season. I know this is hard in winter but we still have many options and we can still grow in green houses during winter months.

Vertical farms are a great way to reduce the carbon footprint of more Mediterranean or tropical foods. The government needs to step in and help fund the future of our world and a huge part of that is food.

What is the most popular Scottish dish in your restaurant?

The most popular dish is hands down my signature lobster dish. I get these from boats in St Andrews, Arbroath and St Abbs.

I work directly with these fishermen and know all of them very well. I love to showcase the best shellfish in the world in its home.

What's the ideal meal for Dean Banks?

I'm a seafood sort of guy rather than meat. Hand dived scallops and something Asian to go with it or North Sea halibut from a smaller day boat, cooked with seasonal green and Fife butter sauce seasoned with dulse seaweed.

How can we encourage people to eat local produce in season?

I feel it’s about telling the right story to the consumer and also price. It needs to be competitive in price so local people are happy to try it.