A CAREER SPANNING OVER 40 YEARS!
The early years – learning about the industry…
Having enjoyed cookery at school as a subject, 18 girls 2 guys, not a bad start!
Attended Northumberland Technical College full time and completed City & Guilds 706/1, 706/2 & 705, RSH Health & Hygiene. “I have to thank my lecturer John Wilson for his patience, support and mentoring, he set me on the right path leaving the North East to go to London”
Moved to London to train at The Savoy Grill under Louis Virot, a great start then to Inn on the Park under Jean Michel Bonin.
Moved to Scotland to complete a season at the famous Inverlochy Castle Hotel, owned by Greta Hobbs and managed by Michael Leonard.
2 years at Kippen House—– “Philippe Mationi, an exceptional chef, way ahead of his time, hard working, firm, fair & great fun. A legend whom went on to run his restaurant Chez Philippe in Venlo, Holland with his wife Imgard for 32 years
The next 4 years were in Jersey, Channel Islands at the Bonne Nuit Hotel & Seafood restaurant.
The dress rehearsal – still learning…
Returning to Scotland in 1986 to join Alan Hill at The Caledonian Hotel in Edinburgh as sous chef.
Moving to country house hotels, Ardsheal House & Auchterarder House then in 1989 joined The Gleneagles Hotel as Head chef of the resort under Alan Hill, Executive chef.
A very demanding time at the hotel which would cement my career and certainly equip me for the future!
In March 94 a chance encounter would see me join P&O Cruises as Executive chef on their new cruise liner Oriana! The 1st time I realised you can`t eat a cake in one bite!
The main event – aye still learning…
With a need to return to Scotland, my first taste of food manufacturing, joining P&C Morris as Operations Director, the role was to set up a new foodservice production kitchen to mesh alongside their foodservice supply company. This was the 1st plant in Scotland if not the UK, ground-breaking. It was not long before we were supplying many of Scotlands top hotels & restaurants with bespoke products. Next was London and the South, cruiseliners and beyond.
The next move was to Simon Howie Butcher`s as MD, supplying fantastic meat to both foodservice & retailers.
From there to Scotbrae Ltd, a newly formed butchery & food manufacturing company, alongside Oranmor the newly renovated Arts/Restaurant/Bar/Conference centre.
In 2005 returned to The Gleneagles Hotel as Executive chef in time for the G8 conference, a fantastic experience with an amazing team throughout the resort. Too many great events & memories to remember. The Palace in the Glens, nowhere else like it in the world!
Moving to Cameron House as Food & Beverage Director during its 30m renovation, interesting to say the least!
The last decade…
We have been working as a consultant in the food industry since 2008; we are still going strong and look forward to the future.
The challenges of COVID 19 in 2020, “no one saw that coming!”
It`s a tough world out there, and if you aren’t tough, you won`t survive and you won`t get where you want to be.Sir Bobby Robson – Geordie legend.
Training & Development Qualifications
- Advanced Health & Safety (1999)
- Business Awareness (1998)
- Fire Training (1997)
- Basic Health & Safety (1997)
- Food Cost Training Course (1996)
- Train the Trainer (1996)
- Craft Trainer Award: Groups (1996)
- Basic Sea Survival (1996)
- Proficiency in Survival Craft (1995)
- USA Vessel Sanitation & Public Health (1995)
- WordPerfect for Windows (1995)
- Lotus 123 for Windows (1995)
- Wine Course (1993)
- Intermediate Food Hygiene (1992)
- Fire Training (1991)
- Management Effectiveness Profile (1991)
- Customer First Programme (1991)
- COSHH Course (1990)
- Management Skills (1990)
- Perth & Kinross Hygiene Seminar (2006)
- Gleneagles Disciplinary course (2006)
- Snr Management Development (2006)
Competitions & Judging
We have competed & Judged Nationally & Internationally in Salon Culinaire`s, Culinary World Cup- Luxenbourg 94, Chef of the Year 1998 and many internal company competitions.