Rob Morton

Rob Morton
BEng Civil Engineering (2000)
Restaurant Owner, Stirling, Scotland

What is the bridge between a BEng in Civil Engineering at Heriot-Watt and a sparkling career as an award-winning restauranteur? 

Rob Morton – whose restaurant recently won ‘Best Scottish Cuisine' at The Food Awards Scotland – has the answer: “I studied Civil Engineering at Heriot-Watt but I never worked in the field. However, I did take some key things from my time at the University: firstly, the organisation and project management skills I learnt have been invaluable and secondly, the life skill of being able to converse with worldwide citizens.”

Heriot-Watt has long attracted a diverse student body to its cosmopolitan campuses: “Our restaurant is just down the hill from Stirling Castle,” says Rob, “and we attract customers from around the World. During my time at Heriot-Watt, I used to speak with Greeks, Singaporeans and many other nationalities on a daily basis. Some soft skills, such as slowing down my speech to be better understood, have definitely helped me in my current role.”

Lauded by food critics and customers alike, Rob's venture has proved highly successful but what was the catalyst for his move into the hospitality industry?

“I worked in marketing for 15 years and was offered a redundancy package,” he explains. “I wanted to be my own boss and that was the main motivation for myself and my girlfriend, Gill. We looked for opportunities where we could run our own business. We researched the marketplace and also looked at our own skillset - my own in marketing and Gill's in finance - and we decided that buying a restaurant would be a good idea. We found one we liked, at a price that worked for us and set about purchasing the going concern from the current owners.”

It's not been all plain-sailing: “The journey has had many ups and downs, many challenges,” Rob admits, “but it's all been worth it and we've really enjoyed being our own bosses and providing Stirling with a great Scottish restaurant.”

No-one should doubt his dedication or determination. In an earlier parallel career, Rob trained with the Army Reserve: “Alongside my civilian work I pursued a career as an Officer in the Army Reserve - rising to the rank of Captain in the Royal Electrical and Mechanical Engineers (REME). My degree in Civil Engineering helped me to get into the REME as they only consider Engineering graduates for their ranks.

“The experience helped my fitness and improved my leadership skills immensely,” he says. “The last part of Officer training took place at the Royal Military Academy at Sandhurst and the final exercise was 96 hours long - we only slept for 5! It was definitely one of the hardest things I have ever done and passing that course is high on my list of life achievements!"

Raising the standard for Scottish cuisine in the more genteel surroundings of his restaurant, Rob is now captain of all he surveys: “I work front of house and this gives me the opportunity to converse with our customers, check the standards of service are being upheld and to promote the Scottish food and drinks that we focus on. I am also able to draw on my marketing experience to try and drive more customers through the door - we advertise strategically in key publications, have a thriving social media presence and we network locally to increase footfall. I really enjoy chatting with the customers and ensuring that they receive a warm welcome, some Scottish hospitality and they enjoy the wonderful food and drinks that we offer.”

Rob retains fond memories of Heriot-Watt: “I really enjoyed studying at the University - the amenities on the Edinburgh campus were excellent with so many sports facilities on your doorstep and such beautiful surroundings. The international element to the University was also great and opened my eyes to many different cultures. Since leaving the University I have met up with friends across the globe including some in Greece and Singapore. It's been a great network for me over the years.

“My main advice to new students would just be to work hard - the harder you work, the luckier you will get. Also, don't be despondent if you find that your degree doesn't suit you - there are options to change courses or if, like me, you still don't know what course suits you best towards the end of the degree then there is still a world of opportunities out there to build a successful career.”

He should know: located on Baker Street in the town, Brea - www.brea-stirling.co.uk - continues to win industry accolades with ‘Best Contemporary Dining Experience - Scotland' and 'LUX Excellence for Traditional Cuisine' awards being secured at the LUX 2017 Restaurant & Bar Awards.

What's the secret of their success? “At Brea we're all about love!” says Rob. “We love taking fresh, locally sourced ingredients and turning them into dishes which showcase the best that Scotland has to offer. We aim to provide the ultimate food lovers experience.”

8 March 2017