Janne Johansson, owner of Mussel Inn in Edinburgh, chats to STV Local about his seafood restaurant.

What items or services do you sell?

We are a Scottish seafood restaurant, known for our offering of locally sourced fresh fish and seafood.

When was your business established?

Mussel Inn was formed by shellfish farmers Walter Speirs and Anthony Walford who got together to buck the trend of Scottish shellfish being exported to the continent by making it available in Scotland in their own restaurant, which opened in Edinburgh in 1998. We opened a second restaurant in Hope Street in Glasgow in 2001

What gives your business the edge?

Our direct contact with our shellfish farmer associates which ensures that we receive the best quality produce available at any given time – that and the fact that our business structure allows us to offer customers value for money

What's your firm’s biggest selling item/service these days?

As our name would suggest – the biggest selling item on our menu is mussels, though our scallops are also particularly popular.

Tell us something about your customers.

Our customers come from all walks of life – aged from nine months to 90!.

Who inspires you?

I like Rick Stein’s style of cooking

What was your best day ever in the job?

The first time we made a profit – but every day counts as the best day in this line of work because it’s a way of life.

Tell us a secret about the restaurant trade.

Happy staff are the key to a good restaurant.

What's the best business idea you never followed up?

Making gingerbread houses full-time – I make them every December and sold around 80 last Christmas – though I suppose demand would be limited for the other 11 months!

What is your pet hate?

Trainee chefs who come in and think they know it all, having watched a few cooking programmes on TV, but cannot cope with the demands of a real kitchen and then disappear.

If you hadn't been doing this job, what would you be doing?

I’ve been in catering all my life and never really wanted to do anything else.