Bookings open for POAP 2024 on
Friday 2nd & Saturday 3rd August 2024
Chef
------
Darren Anderson, Murrayshall Country Estate and Golf Course
Friday 2nd August - 12:00
Darren has been in the Culinary industry for the past 30 years, working his way up from starting at the Balmoral Hotel, Edinburgh to Mont Juliette In Ireland where he gained 2 rosette level experience, before moving into Contract catering as a Development chef, Sous Chef and Head Chef for Compass and Baxter Story.
Darren has come back to hotels where he has been at Murrayshall since the beginning of this year as Senior Sous Chef, of which he has been part of the team in Eolas to retain and be awarded 2 rosettes. Darren also oversees the running of our casual dining venue Cairns Bar and Restaurant and is also heavily involved in our banqueting side of the business.
Chef
------
Anna MacKinnon, The Cheferdess
Friday 2nd August - 13:00
Anna Mackinnon, 27
Degree in Agriculture
Full time shepherdess living and working outside dunkeld.
Responsible for the running of 650 cross ewes
Started the Cheferdess Instagram page in 2021 to try and bridge the gap between food and farming comes to the general public, by creating recipes using local and seasonal produce in a sustainable way.
Involved with Scotland’s regional moorland group initiative estates that educate which offers grass routes knowledge transfer to young people in schools across Scotland with the hope of encouraging the next generation of rural workers. Which is crucial to the local economy
Recently started volunteering for RHET as a classroom speaker educating young people about food farming and rural jobs.
Chef
------
Clive Lamb, UHI Perth
Friday 2nd August - 14:00
Clive has been teaching at UHI Perth since 2006; initially, in a part time role while working as Head Chef at Murrays Hall Hotel in Scone, before undertaking a full-time position as Chef lecturer. Prior to this he trained at the 5-star Cameron House Hotel and Resort in Loch Lomond.
“The main role of my job at UHI Perth is running the training kitchen for our award-winning Gallery Restaurant,” he said. “It is very rewarding to see the students work with lots of different ingredients while developing their skills.
“The Gallery Restaurant is open three times a week during term time and uses fresh local ingredients prepared by our students. Our vegetarian dishes are very popular, so at the Perth Show I will be demonstrating a Cauliflower dish cooked three ways.”
Chef
------
Andrew Moss, Northport Restaurant
Saturday 3rd August - 12:00
Andrew started working in a commercial kitchen as a dish washer when he was only 14-years-old. A rapid promotion path saw him serve latterly as head chef at Glasgow’s Ubiquitous Chip Brasserie before taking over the Perth eatery in 2014.
Now aged 40, Andrew has secured two AA Rosettes for the North Port and a place in the Michelin Guide.
Seasonality and locally-sourced are bywords for this talented chef who combines quality and originality in a menu served in the relaxed atmosphere of the intimate North Port.
“I was not classically trained so have always enjoyed more creative freedom, making the very most of every ingredient without overpowering them with other flavours,” he said. And Andrew is also a great advocate of foraging.
“It’s now become very trendy to forage,” he said, “but I remember gathering mushrooms in my back garden as a youngster.
“Woodlands, riverbanks, hedgerows and meadows all offer an abundance of free harvest – packed with flavour – and Perthshire has a fantastic free larder to pick from.”
www.facebook.com/northportrestaurant/
Instagram – @northportperth and @northportchef
Chef
------
Nicholas Kock, Parklands Hotel
Saturday 3rd August - 13:00
I started my Scotland journey from South Africa in 2012 after working for country club Johannesburg and studying. I fell in love with Scottish kitchen working at 2 rosette hotels and restaurants in St Andrews which fueled my love for food and learning how much Scotland has to offer. In this time I also became a keen forager looking at what the land can bring to the plate. I am now currently the head chef of the parklands hotel in Perth where we serve up an array of the best Scottish and local produce.
.
Lively
Enjoyable
Entertaining
Tasty
