We were looking for a fresh start as a family, away from the hustle and bustle of city life, and Scotland seemed like the perfect choice for that new adventure. Over the last few years, I’ve been all across England with Simmer Kitchen, managing events and private dinners, and I felt it was time to take the next step and move it forward. The transition, however, wasn’t without its challenges. I had to wrap up numerous commitments in England while simultaneously starting to establish myself in Scotland. Last year was especially hectic, juggling duties and covering countless miles between Leeds and Cupar. Despite the initial hurdles, we’re beginning to settle into this new chapter, and it feels invigorating to be building something here in Scotland.
Introducing Chef Al Roberto ~ Simmer Kitchen
During Covid, Simmer Kitchen diversified into pizza kits—how did that come about, and did it shape your approach to food and hospitality?
Answer text…..
Yeah, during Covid, we started delivering small pizza kits across Leeds, which was the very start of what Simmer Kitchen was to become. My son Louie and I would drive all over, dropping off the pizzas ourselves. It wasn’t until things began to open up again that I turned my attention to private dining. With people still hesitant about dining out fully, private dining absolutely boomed, and that’s what eventually led to the creation of Simmer Kitchen. The experience not only shaped my approach to food but also gave me a deeper appreciation for the personal connection you can create through hospitality. It’s those roots in adaptability and creativity that continue to inspire everything I do.
Before your culinary career, you toured the world as a drummer in a rock band! Do you see any parallels between the energy of performing and running a restaurant?
Absolutely! Cheffing and drumming are both performances at their core, demanding energy, rhythm, and a deep connection to your audience. Whether it’s the adrenaline of keeping pace during a busy service or the thrill of nailing a beat on stage, the essence is remarkably similar. When you’re in the kitchen, crafting dishes to delight your guests, it feels like orchestrating a symphony—every team member playing their part to create something unforgettable. Just like in a band, there’s a camaraderie and shared purpose; you rely on one another, lifting each other up and working in harmony to deliver a memorable experience.
Osteria in Cupar is your newest venture - tell us about your vision for the restaurant and what people can expect when they visit?
Osteria by Simmer Kitchen is a celebration of simplicity and authenticity, staying true to the roots of Italian cooking while embracing the richness of local Scottish produce. With a thoughtfully curated small menu, the restaurant aims to offer a personal and dynamic dining experience. Each week, guests can look forward to discovering new dishes, keeping the offerings fresh and exciting. Whether it’s a comforting classic or an inventive twist inspired by the season’s best ingredients, the philosophy remains centred on respect for tradition and a love for quality.
Italian cuisine is at the heart of what you do. How do you balance authenticity with the use of local Scottish ingredients?
When it comes to balancing authenticity with local ingredients, my philosophy is straightforward: great ingredients naturally lead to great dishes. Scottish produce, with its unpretentious quality and exceptional freshness, has been an absolute joy to work with. Take the fish, for instance—it’s truly stunning here, making it effortless and exciting to design dishes that stay true to my Italian roots while highlighting the best of Scotland. Incorporating such stellar local elements allows me to retain my original cooking style while exploring creative combinations that celebrate both cuisines.
Are there any particular local ingredients or dishes that have inspired you since moving to Fife?
Apart from the amazing fish, which I hold dear as a true fish enthusiast, I must highlight the lamb I’ve had the privilege of working with at Lindores. Moving to Fife introduced me to lamb of unparalleled quality, and it has been a revelation. Crafting dishes with such exquisite lamb has been a joy—its delicate flavour and texture lend themselves beautifully.
Sustainability is increasingly important in food and hospitality. How do you incorporate sustainable practices into Simmer Kitchen and Osteria?
Incorporating sustainable practices into Simmer Kitchen and Osteria has been an enriching journey, largely because of the environment here in Scotland. Sustainability feels more achievable thanks to fewer high-street supermarkets, which naturally encourage reliance on seasonal, local produce. Back in Leeds, I could cook almost anything I wanted year-round, but often those ingredients lacked quality or flavour, being out of season or transported from far away. Moving to Scotland has been eye-opening – it has forced me to think more deliberately about each dish and its components. It’s also inspired me to forage more and adapt garnishes and recipes to align with what’s available in their true season. This approach not only enhances the authenticity of the dishes but also deepens my connection to the local landscape and its bounty.
How has being a member of Food from Fife benefited you so far, and how do you see it supporting businesses like yours in the future?
Being part of Food from Fife has been nothing short of transformative. It’s a community that embraces its members like family, fostering collaboration and mutual support in a way that’s truly rare. Coming from Leeds, where the focus is often on large corporate entities and quick profits, the warmth and purpose of Food from Fife have been a revelation. The organization not only helps individual businesses thrive but also creates an ecosystem where everyone is united, sharing the common goal of providing for their families while enjoying the journey. It’s a feeling of belonging, of being part of something larger.
You’re passionate about working with local producers - how easy have you found it to connect with local businesses?
I’ve found it relatively easy to establish those connections, truth be told. Building relationships comes naturally to me, and I genuinely enjoy engaging with others who share the same passion for food and quality craftsmanship. Whether it’s striking up conversations with farmers at local markets or brainstorming ideas with fellow restaurateurs, the process has been as rewarding as it has been productive.
You’ve already collaborated with Lindores Abbey Distillery, including using their Whisky casks for the restaurant’s décor and held some fantastic events at The Hide. How important are partnerships like this to your business?
Partnerships like the one with Lindores Abbey Distillery and Anna and their amazing team over at the Hide have been deeply significant for my business. They allow me to create a sense of identity that intertwines with the local heritage, not just in the food but in the entire dining experience. Collaborating with other brands and companies isn’t just about amplifying each other’s work; it’s about elevating the story behind the produce and making it resonate with the guests.
At Osteria, we’re set to embrace this collaborative spirit even further. Running a chef’s table gives me the ideal platform to work closely with local producers and brands, presenting their incredible products in a way that’s creative and exciting. It’s a celebration of craftsmanship, where the food itself becomes the medium to showcase their expertise, all while infusing my dishes with bold, unique vibes. These partnerships strengthen the bond between the community and the culinary world, bringing people together through shared passion and innovation.
Beyond sourcing ingredients, how else do you hope to engage with the local food and drink scene in Fife?
Engaging with the local food and drink scene in Fife offers a wealth of opportunity, and one of the ways I hope to build these connections is through food demonstrations. I’ve had the privilege of doing numerous demos across England, which were both challenging and rewarding, but I’ve only scratched the surface here in Scotland. It’s something I’m genuinely eager to expand on, particularly because these events allow me to connect directly with local communities, showcasing the incredible produce and culinary talent in the region. Demonstrations are not just about cooking; they’re about storytelling, sharing techniques, and sparking inspiration among audiences who are as passionate about food as I am.
Food from Fife is taking over the Food & Cookery Theatre at the Fife Show this year on May 24th 2025. We’re thrilled to have you compering the day and doing some demo’s for us. What excites you most about local events like this?
Local events like the Fife Show are a fantastic opportunity to meet new people and interact with customers in a more relaxed and engaging setting. They bring together a vibrant mix of personalities, from passionate food producers to curious visitors, all united by their love for quality produce and craftsmanship. It’s not just about the food—it’s about the shared experience, the conversations sparked over a demonstration, and the joy that comes from celebrating the local community. These events create a sense of connection and make it such a fun and rewarding day for everyone involved.
You’ll be using ingredients from producers like Greenheart Growers, Chilli Bird, and Balgove Larder at the Fife Show — what can visitors expect from your cooking demonstrations?
I’m thrilled to have the opportunity to showcase some incredible produce from the talented team at Balgove Larder during my cooking demonstrations. Balgove Larder holds a special place in my heart; before moving to Scotland, I used to visit every year with my cousin, who lives in Cupar.
For my demonstrations, I strive to bring a sense of flair and fun to the cooking process. Sharing tips on different cooking styles is something I deeply enjoy, as it opens up conversations and inspires others to try new techniques at home. Whether it’s exploring the best ways to prepare and season the exceptional meats from Balgove or incorporating some of the Greenheart Magic with creative twists to elevate classic dishes, my goal is to make the experience as engaging and dynamic as possible. Above all, it’s about celebrating the beauty of local produce while creating memories through the shared love of food and craftsmanship. I can’t wait to connect with the audience and bring some culinary magic to life.
What has the reception been like from the Cupar community since opening Osteria?
The reception from the Cupar community has been nothing short of heartwarming. Even with our focus on woodfire pizza collections, we’ve managed to cultivate a loyal base of regular customers who return week after week. What’s equally exciting is the growing number of new faces and the remarkable fact that some have travelled from afar, drawn by the buzz surrounding Osteria. It’s a testament to how word of mouth and genuine passion can spark interest and establish a connection.
It feels like the anticipation for us to fully open is shared by everyone—and trust us, we’re just as eager. There’s something electric about knowing that the community is rooting for us, and it motivates us to keep refining and expanding what we offer. Each interaction, each new customer, adds another layer to the story we are building here in Fife, and it’s an incredibly rewarding journey.
As Osteria evolves, what are your future plans or ambitions for the restaurant?
One of the most exciting developments for us has been establishing strong connections with local schools. We’re already collaborating closely with the high school and primary schools in the area, and our first pizza workshop with a primary school is set to take place in just a couple of weeks. It’s a wonderful opportunity to engage with younger generations, sparking their interest in food, creativity, and wellbeing. Running workshops that blend culinary skills with wellness is absolutely something we’re committing to moving forward. It’s about more than just teaching—it’s about inspiring a love for quality ingredients, fostering community ties, and nurturing an appreciation for the joy of cooking and sharing meals together.
Looking ahead, we’re eager to expand these initiatives while continuing to refine our offerings at Osteria. The potential for growth feels limitless, and we’re embracing both the challenges and the rewards that come with it.
What advice would you give to others thinking about moving to Fife to start a food business
Starting a food business in Fife can indeed be an incredible opportunity, especially for those who are passionate about connecting with local ingredients and fostering meaningful relationships within the community. My advice for anyone considering this move would be to focus on authenticity and collaboration. Align your vision with the abundance of exceptional produce available here—from artisanal cheeses to fresh seafood—and let that inspire your creations. Building strong partnerships with local growers and suppliers not only enhances your menu but also deepens your roots in the community.
Equally important is assembling a team that shares your passion. I’ve found that nurturing talent and enthusiasm often outweighs the scarcity of skilled chefs. Offering training, creating a supportive environment, and celebrating individual creativity can go a long way in building a team that thrives together. Fife is ready for more culinary talent, and with determination and heart, there’s endless potential to create something truly remarkable here.
Finally, if you had to sum up your experience in Fife so far in one dish, what would it be and why?
If I had to sum up my experience in Fife in one dish, it would undoubtedly be a Margherita pizza. Often called the king of pizzas and the true original, it embodies simplicity and perfection. A Margherita represents so much of what life in Fife has taught me—it’s about sharing. Just like you share a pizza with family or friends, living and working here has been about sharing stories, ideas, and experiences with the community.
It’s a dish that doesn’t need to be overcomplicated, much like our approach to business. It’s affordable, making it a comforting snack in challenging financial times, yet when done right, it’s elevated to something extraordinary. The Margherita reminds me of how small, thoughtful details—like using the best local ingredients—can transform the simplest things into a memorable experience. To me, it’s the perfect metaphor for this journey in Fife: authentic, communal, and undeniably satisfying.
www.simmerkitchen.com
Email: info@simmerkitchen.com
Tel: 01334 781161
