Local masterchefs take centre stage:
FRIDAY 11am and 3pm
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
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.”
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
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
SATURDAY 11am and 3pm
Born in Glasgow, 47 year old multi-award winning chef Gary Maclean spent his early career working in hotels where he learned a number of key skills. At the age of 21 he became the Head Chef of a gastro pub. From there he went on to run the kitchens at Glasgow’s Gallery of Modern Art and the Burrell Collection.
Gary has also held executive chef positions at two of Scotland’s largest independent operators and during that time developed and opened over 80 restaurants and hotels.
His current role as Senior Lecturer at City of Glasgow College is what really drives his passion for mentoring other young chefs and creative cooking.
After 20 years of working in education Gary has been recognised for his dedication to education by winning Craft Guild of Chefs Chef lecturer of the Year 2015 and CiS Excellence awards Hospitality Educator of the Year 2017, as well as winning four international and fourteen national college culinary competitions as coach of the College culinary team. His last culinary adventure was in India in early 2018 competing in the largest college culinary competition in the world as team Scotland coach winning very respectable third out of over 50 countries. He has recently been named as a Fellow of the Master Chefs of Great Britain.
In December 2016 he was crowned MasterChef: The Professionals Champion 2016, after taking on 47 other professional chefs in the pursuit of gastronomic glory. Since winning Gary has embarked on a whole host of activities, from public appearances all over the UK to opening pop up restaurants and events all around the globe.
Gary is a regular on TV, radio and printed press and embarked on presenting with a job on BBC Landward. Gary has also published his new book Kitchen Essentials: The Joy of Home Cooking.
Gary is a great ambassador for Scottish food and food education and fully believes that every child should be entitled to a food education. Last year the Scottish Government appointed him the first National Chef of Scotland.
Chef Patron at North Port
Back by popular demand this year is Chef Patron at Perth’s popular North Port Restaurant, Andrew Moss – one of Perth’s most exciting rising culinary stars.
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 35, Andrew has secured two AA Rosettes for the North Port and a place in the Good Food 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 yard 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.”
And Andrew’s Perthshire On A Plate audience will be able to learn how to forage and create delicious dishes with their spoils when he takes to the demo stage on Saturday.
George Campbell & Sons
In 1872 a young man by the name of George Campbell opened his door for business. His ambition was to create a reputation for providing the finest fresh fish, shellfish and smoked fish in Scotland.
George Campbell & Sons premises are in the heart of Scotland, in the City of Perth. Here our fishmongers work through the night and the early hours, receiving fish from boats landing at markets all over Scotland – filleting and portioning, preparing and smoking the finest fish, landed daily. Then, in our own fleet of refrigerated vans, we deliver to hotels, restaurants and caterers throughout Scotland.
Our demonstrator will be Marie-Clare James, our Sales & Marketing Manager.
Marie-Clare has recently joined us having worked for the last 10 years delivering several live food events and food education projects for both Chefs@School and Seafood in Schools. During this time she has worked with several of the UK’s top chefs and will no doubt be sharing some of their top tips and hints.
During our demonstration we be working with seasonal Scottish fish and shellfish. We will be giving tips on what to look for in when buying seafood as well as how to prepare your fish and shellfish at home. We will also share some exciting new ways to cook seafood and give you some ideas and recipes that you easily make yourself at home.
Executive Chef, Fonab Castle Hotel, Pitlochry
An early desire to be a chef saw David help out in his brother’s professional kitchen from the age of 14 before heading for Perth College and the training he craved.
It was to be the launchpad for an impressive career which has taken David from his native Perthshire across Europe and home again to Scotland.
David was part of the opening team with Jeremy Wares which launched 63 Tay Street and was later taken under Martin Wishart’s wing at Edinburgh.
A spell in Europe saw David broaden his skills and repertoire but his love for Scotland and it’s rich larder brought him home for a progressive list of positions at some of the country’s leading restaurants.
Luxury fine dining using the finest quality fresh ingredients is David’s passion and the post of Head Chef at the Torridon Hotel allowed him to expand his skills while enjoying time spent fishing and foraging and indulging his love of all things fresh and home grown in the hotel’s two-and-a-half acre kitchen garden.
David took over as Executive Head Chef at the 5 star luxury Fonab Castle Hotel last year allowing him the opportunity to create 5 star menus to match. He has recently launched a new exclusive small plate lunch menu.
“It’s great to be back in Perthshire where the abundance of fresh and top quality produce is just amazing,” he said, “and have the chance to develop what I hope will become one of Scotland’s top Michelin Star-worthy restaurants.”