Blackhills

Chef Timetable

FRIDAY:

11am – Phil Vickery (Celebrity Chef)
12pm – Praveen Kumar (Chef Patron at Tabla Restaurant)
1pm – Kate Thornhill (Perthshire Preserves)
2pm – Jonathan Greer (Executive Head Chef at the Orangery)
3pm – Phil Vickery (Celebrity Chef)
4pm – SWI v Perth College

Local masterchefs take centre stage:

CELEBRITY CHEF
FRIDAY 11am and 3pm

PHIL VICKERY

Phil Vickery, chef, presenter and cookery book author has been a part of the ‘This Morning’ family for over 19 years and is regarded as one of Britain’s favourite chefs.
This summer Phil can be seen in a new primetime ITV series, ‘Save Money: Good Diet’. He has also written the accompanying cook book for the series which was published in early June.
Phil is a chef trained to the highest standards. He began his career as a commis chef at The Burlington Hotel on Folkestone seafront. He worked his way up the kitchen ranks and has worked in Michael’s Nook hotel in Grasmere, Cumbria, the Michelin starred Gravetye Manor in East Grinstead and Ian McAndrew’s Michelin starred restaurant 74.
Phil went to the West Country and to The Castle Hotel in Taunton as head chef where he won a Michelin star, 4 Rosettes in the AA guide, the Good Food Guide’s restaurant of the year, The Times restaurant of the year, Egon Ronay’s Guide dessert chef of the year and British Meat chef of the year – among many other accolades.
Phil’s first TV appearance came after he was invited to fill in for Keith Floyd on the ‘Breakfast Programme’ and over the past 22 years he has appeared on the BBC ‘Holiday Programme’, ‘Ready Steady Cook’, ‘Proof Of The Pudding’, his own series ‘Phil Vickery’s Pudding Club’ and, of course, ‘This Morning’, presenting live and pre-recorded cookery items.
Phil is a prolific and highly regarded cookery author having written 18 books – his most recent: ‘Phil Vickery’s Ultimate Diabetes Cookbook’, has been widely-praised and has sold worldwide.
Phil is the leading authority on gluten-free products and recipes and his books sell worldwide winning many awards. He is also the national food ambassador for Coeliac UK. In his spare time he farms, spending many hours working on the land and with his livestock. Phil is a vastly experienced corporate and brand ambassador having worked for numerous blue chip companies and brands as well as being hugely popular for his live food demonstrations.

CHEF PATRON, TABLA RESTAURANT, PERTH
FRIDAY 12pm

PRAVEEN KUMAR

Praveen Kumar is a growing star (a ‘well kent’ face) in Scotland with over 20 years catering experience. He has held prestigious positons around the world, including The Sandals Resort,Jamaica, Turnberry and Gleneagles Hotels.
Praveen is best known for turning authentic Indian street food into a fine dining experience for everyone to enjoy,Praveen owns and manages the multi award winning Tabla Indian Restaurant in Perth, it’s listed in ‘The Lonely Planet Guide’ as one of the best places to eat in Scotland. He also teaches cooking in his own Indian Cook School and provides meals UK wide via his new business Praveen Kumar Authentic Indian Meals (www.praveenkumar.com).
Praveen has a string of awards and is currently ‘World Cuisine Chef of the Year’, he produced ‘Curry of the Year’ with his home style Kodi Koora (a Southern Indian chicken curry), his restaurant was awarded ‘Best Curry House in Central Scotland’ and his Indian Cook School was voted ‘Scotland’s Cook School of the Year’.
He says: “I’m thrilled to be cooking for the visitors to Perthshire On A Plate food festival at Perth Show, many of my regular customers will be in attendance but hopefully I’ll make some new friends and convert others to become regular diners of my food via my new ‘ready-made’ meals.”
He continued: “Being from a farming backgroundmyself, I understand the need to use quality farm ingredients and I use fresh Scottish produce combined with Indian spices from my own family farm in India, in all my cooking.”

PERTHSHIRE PRESERVES
FRIDAY 1pm

KATE THORNHILL

Kate grew up in Northumberland and has a background in hospitality, starting her career at the White Hart Hotel in Lincoln.
After spending a number of years working in higher education, she returned to hospitality in 2000 and moved to Scotland in 2007. After a spell working as a relief general manager all around Scotland she moved to Moness Resort as Food & Beverage Manager in 2010.
Also in 2010, she founded Perthshire Preserves with her partner Iain Mackenzie.
Initially working from their home in Perthshire for about five years, they moved the production to Stirling Enterprise Park in 2015 as the business thrived.
Kate has always enjoyed cooking and began making preserves as a girl helping her mother turn produce from her father’s allotment into bottled fruit and vegetables and jams. There was no freezer so most things were bottled in Kilner jars.
Some of the recipes Perthshire Preserves uses are originally Kate’s great grandmother’s.
Incidentally, her grandmother was a terrible cook and made appalling preserves which are buried in the garden at the family home in Northumberland.
Kath enjoys sharing her knowledge and Perthshire Preserves have recently begun to run classes on chutney-making and later this year will be adding jams to the repertoire.
Perthshire Preserves trades mostly at Farmers’ Markets and larger events. They also have an online shop and supply a number of hotels, guest houses and tourist attractions, most recently on the Jacobite Train (featured as the Hogwarts Express in the Harry Potter films).

EXECUTIVE HEAD CHEF AT THE ORANGERY
FRIDAY 2pm

JONATHAN GREER

 

Jonathan Greer is executive head chef at The Orangery, at The Old Manse of Blair in Blair Atholl. Only three months since the launch of The Orangery, VisitScotland has awarded The Old Manse with a huge accolade, a five star restaurant with rooms accreditation.
Alongside this, the restaurant has received a ‘Taste Our Best’ award from Visit Scotland, showcasing the commitment to using Scottish produce.
Originally from Northern Ireland, Jonny’s passion for cooking has gained widespread recognition within the hospitality industry.
Having worked with Paul Rankin at the Michelin starred Roscoff in Belfast, Jonny moved to Scotland to take up the role of sous chef at Gleneagles, before moving to Ballathie House Hotel.
Following this, Jonny became head chef at Murrayshall Country House retaining 2 AA Rosettes for the restaurant and being awarded a silver from Eat Scotland.
In his new role at The Old Manse of Blair, Jonathan is keen to welcome local families to dine in The Orangery. There is a new innovative ‘Inbetweeners’ menu for teenagers, with the aim of creating a family dining destination with a more sustainable, affordable offerings.
Jonathan has also recently launched a Chef’s Table experience for up to six guests for lunch or dinner, allowing
diners to get up close to the cooking in the kitchen, with a seven course tasting menu and matched wines

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Lively

Enjoyable

Entertaining

Tasty

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