Rather than a specific dish, the usual subject matter of my Metroland column, my visit to Gus and Guido’s Backyard in Ayr focuses on what might be termed a culinary character: owner and chef Steve Psaroudis.
Psaroudis was a “restaurant rat,” having started his career in the business at the improbable age of 10.
“I’ve got a big story. You know what I mean?” Psaroudis asserts. Given the fact of that tender age, we can imagine.
“My experience in restaurants is huge,” he adds. “If we sit down for half-an-hour and I described it, you’d see.”
