Fiona Richmond

Head of Regional Food at Scotland Food & Drink

What was your favourite subject at school? History (also loved English)
What was your first job? I had my first Saturday job aged 13, selling makeup at a stall in Ayr indoor market – loved it! I had Saturday/Summer jobs from then on, including with the now Buzzworks Holdings bar/restaurant group in their very first café bar/restaurant in Ayr – it was the place to be, back in the day (and feel so proud of them for building such a hugely successful business across Scotland)
Which is your favourite restaurant /hotel? That’s a hard question as have so many favourites and wouldn’t like to pick. But if I have to, then would say Eusebi Deli, Glasgow – life always feels better after being there, like receiving a big hug! Such warm hospitality and wonderful food
How do you inspire your team – I like to think that I’m as enthusiastic about the food and drink sector as I’ve always been – hopefully that energises others, too. Also, big believer in listening to others, showing empathy and being open to new ideas. It’s very satisfying when a team works together to achieving something that they’re all proud of – and to have enjoyed it in the process
Which person in hospitality have you most admired / inspired you? Many years ago, through working for Slow Food in Italy, I was lucky to meet Darina Allen of Ballymaloe fame – what she has done for the food scene in the area, Ireland and beyond is totally awe-inspiring. Also, Alice Waters, of eponymous Chez Panisse, who started the local food movement way before her time. Closer to home, feel lucky to be surrounded by many leading women in hospitality – Giovanna Eusebi, Eusebi Deli; Carina Contini of Contini restaurants; Mary Contini of Valvona & Crolla (I love Scots Italians, as you can tell) and Ghillie Basan, food writer and food tourism workshop host in the Cairngorms. Neil Forbes, Café St Honore and Fred Berkmiller, L’Escargot Bleu, also continue to inspire me with their incredible local sourcing and support of suppliers
How do you manage your stress levels? Not sure if I’ve nailed that one, but daily exercise is vitally important – it helps me switch off, release any tension and be more productive back at work. The old saying ‘a problem shared is a problem halved’ stands true, too – chatting with friends and family, not holding things in, really helps
Instagram, Twitter or Facebook – and why? Instagram – feel part of a supportive, positive community on that platform. I’ve gone off Twitter and have never used Facebook
If you had not gone into hospitality, where do you think you would be now? It certainly wasn’t the plan to go into the food and drink world and it took me a while to find that path. I probably would have stuck with my social research background, perhaps working in social policy or the third sector
What did you do on your last days off? Swimming, walk by the sea, celebratory birthday brunch with friends and a family dinner – perfect!
What do you do to relax, to support your wellbeing? Daily swimming is essential for me, followed by a sauna and cold shower. It helps to clear my head and have some phone-free time, too. I swear by regular massage and beach walks and, of course, good food and conversation with friends and loved ones. I’ve also recently taken up flamenco classes, which is also great for my wellbeing – something totally different that takes my mind off everything else