Christmas: The Chefs
Meet the Chefs cooking live at Foodies Christmas
View the Chefs Theatre Timetable
Tony Borthwick
The Plumed Horse
Edinburgh
www.plumedhorse.co.uk
Tony Borthwick opened The Plumed Horse in Crossmichael in 1998, and by 2001 was awarded a Michelin star. In 2006 he relocated to Leith, successfully regaining his Michelin star for his new premises early last year.
Jeff Bland
number one, The BalmoralEdinburgh
www.thebalmoralhotel.com
Multi-award winning Executive Chef at The Balmoral since June 1996, Jeff Bland spent time as chef to members of the Royal Family and has judged various culinary television programmes, including Masterchef. number one The Balmoral is now firmly established as one of Edinburgh’s top restaurants, and Jeff and the number one team have retained their Michelin star for the seventh year running.
Geoffrey Smeddle
The Peat Inn
Fife
www.thepeatinn.co.uk
Geoffrey Smeddle is the chef proprietor of The Peat Inn, where he and his wife personally run what continues to be one of Scotland’s most cherished destinations. An inn has existed there since the 1700s; today this Michelin star restaurant, with eight luxury suites, continues to attract guests who appreciate the fine cooking, relaxed ambiance and warm personal service. Geoffrey’s contemporary, refreshing approach to cooking has won him clients from all over the world as well as a number of awards.
Paul Tamburrini
One Devonshire Gardens
Hotel du Vin, Glasgow
www.hotelduvin.com/glasgow
Paul Tamburrini has worked at a number of Scotland’s five-star hotels, including The Turnberry and The Balmoral, and spent a year with Marco Pierre White. Since Paul opened The Bistro at One Devonshire Gardens, it has gained 3 AA Rosettes.
MATTIA CAMORANI
Cucina at Hotel Missoni
Edinburgh
www.hotelmissoni.com
Mattia Camorani is head chef at Cucina, Hotel Missoni Edinburgh. Mattia joined the world’s first Hotel Missoni when it opened in June 2009. Since then, he has been working closely with renowned Italian chef Giorgio Locattelli and creative director Rosita Missoni to create a collection of menus that bring the quality and values of the Missoni family kitchen to a restaurant experience.
Craig Dunn
Michael Caines at Abode
Glasgow
www.abodehotels.co.uk
Head Chef Craig Dunn joined the Michael Caines team in early 2008 and in his first year was awarded the Chef Medaille d’Or for Dinner Excellence 2009 by The Scottish Hotel Awards. A
born and bred Glaswegian, he brings a wealth of experience, local produce and product knowledge, and an innate understanding of the unique Glasgow market.
Mary Contini
Valvona and Crolla
Edinburgh
www.valvonacrolla.co.uk
Mary Contini and her husband Phillip run Valvona & Crolla deli and caffe, an Edinburgh institution with a venerable history. Her latest book, Valvona & Crolla: A Year at an Italian Table, is out now.
Stephen Newman
Yo Sushi!
Glasgow
www.yosushi.com
In 2000 Stephen happened upon sushi in the unlikely setting of Amsterdam. There he worked with a master by the name of Chui, who taught him the history of the food. He spent many years learning the artform, its ingredients and presentation. Stephen is currently working with Yo! Sushi as Head Chef for one of their Glasgow branches, and is delighted to be turning more Scottish people on to this Japanese style of cuisine every day. He particularly loves Yo’s unique way of presenting food on a belt system.
Jean Michel Gauffre
La GarrigueEdinburgh
www.lagarrigue.co.uk
Jean Michel Gauffre, left his home region in the south of France over 20 years ago
and moved to Scotland where he lives today with his Scottish born wife, Karen, and two sons. Summer 2001 saw him realise his personal ambition of opening his first restaurant, La Garrigue specialising in the food of his beloved home region, Languedoc. He recently appeared on Ramsay’s Best Restaurant, representing French cookery.
Jacqueline O’Donnell
The SistersGlasgow
www.thesisters.co.uk
Jacqueline O’Donnell is the Head Chef and Big Sis of her two eponymous restaurants, The Sisters. Wee Sis is her sister Pauline O’Donnell, who looks after front-of-house. Over the years they have built a team of great staff who assist in the running of the two restaurants. They source local ingredients when possible: Achiltibuie smoked haddock and Plockton langoustines, Arisaig wild venison and Perthshire beef. They make all their own bread, oatcakes, puddings and pastries.
Marc Robertson
Dakota
Edinburgh
www.dakotahotels.co.uk
After working with Mark Hix at Le Caprice and Stephen Terry at Coast, Marc took over at the helm of Cecconi’s in Mayfair before returning to Edinburgh. He worked at The George Hotel before moving to the luxury hotel Dakota as Executive Chef earlier this year.
Steve Brown
Edinburgh School of Food and WineEdinburgh
www.esfw.com
Steve Brown has spent ten years at the highest level of the hospitality industry in the UK, France and Germany. He began his training at The Savoy Hotel in London under the watchful eye of Anton Edelmann. Restaurants closer to home include Edinburgh’s Atrium restaurant and The Scotch Malt Whisky Society. After a recent spell working in France, Steve is delighted to be back in his hometown of Edinburgh, spending time with his family and friends. He is a now a regular tutor at the Edinburgh School of Food and Wine.
Annette Sprague
RedwoodEdinburgh
www.redwood-restaurant.co.uk
Native Californian Annette Sprague is the chef-proprietor of Redwood. Annette has over 12 years of culinary experience, earning her Diplome de Cuisine from the world-renowned Le Cordon Bleu.
John Quigley
Red Onion
Glasgow
www.red-onion.co.uk
Award-winning internationally renowned chef John Quigley travelled the world as private chef to stars such as Bryan Adams, Tina Turner and Guns n’ Roses. In 2005 he and wife Gillian set up Red Onion, which has quickly gained an impressive reputation.
Neil Forbes
Atrium, Blue and Café St Honore
Edinburgh
www.atriumrestaurant.co.uk
Neil’s 24-year career has seen him cooking all over the globe, but a passion for home-grown produce ensured he returned to Scottish soil. Gaining a wealth of experience with seafood and game at The Peat Inn and Kinnaird House, travelling the length and breadth of Scotland on The Royal Scotsman and working with Nick Nairn have all informed his distinctively native cooking style and techniques. His Saturday visits to the Edinburgh Farmers’ Market form part of his restaurants’ culture.
Fred Berkmiller
L’Escargot Bleu
Edinburgh
www.lescargotbleu.co.uk
Frederic Berkmiller has a strong passion for food and has spent 20 years working in the UK industry. Fred and his wife Betty opened L’Escargot Bleu in early 2009, serving classical French dishes. Downstairs is l’Epicerie a French deli. He went on to open L’Escargot Blanc in November 2009. They all have a French twist, using the best of Scottish produce.
