Two minutes with James Aikman and Katie Messer, owners of Skua
Are there any restaurants that have particularly influenced your style of cooking?
There are restaurants that we've eaten at over the years that have definitely influenced us, particularly Contra in New York, Lyle's and Ikoyi in London, and Clamato and Septime in Paris. Timberyard has been an influence too - it has a lot of sentimental value from my time there. - James
What can guests expect from a meal at Skua?
Unpretentious, welcoming and personable service. We get told that guests are surprised by the food offering, which we take as a compliment. The toilet is outdoors, too, which is probably unexpected... - Katie
What ingredients do you love to cook with?
The list is endless. Depending on availability and the seasons, I'd say Sika deer, Mangalitza pork, Dexter beef, John Dory, langoustines, green pine, spruce, alexanders, asparagus and wild garlic. - James