Chef-patron of L’Escargot Blanc and L’Escargot Bleu (two forks in the Michelin Guide 2013) restaurants in Edinburgh, Fred Berkmiller started his hôtellerie apprenticeship in his home town of Tours in the Loire Valley. Settled in Scotland since 1995 he is hugely committed to cooking the best of Scottish produce with a French twist in his restaurants. Because of his background, his knowledge of the Scottish larder and his genuine hospitality he was from the very beginning the main partner of the Budding Chefs’ series initiated by the Institut français d’Ecosse.
In 2012, Edinburgh-born Craig Sandle joined Galvin Restaurants to head up the kitchens of The Pompadour by Galvin and Galvin Brasserie de Luxe at The Caledonian, a Waldorf Astoria Hotel. He returned to his city of birth 15 years ago, and has since worked in a handful of establishments, most notably as Head Chef at Michelin-starred Restaurant Number One at Edinburgh’s Balmoral Hotel for nine years. He was instrumental in gaining its first Michelin star and retained this accolade for eight consecutive years.
Born in Edinburgh, Tom trained at the Gleneagles Hotel before working for some of the world’s most renowned chefs and restaurants, including Pierre Koffmann, Alain Ducasse and Guy Savoy, all of whom have been awarded three Michelin stars. Tom is Scotland’s youngest Michelin starred chef proprietor, having achieved a star aged only 29, and has become a well-known face on television, having appeared on BBC’s Saturday Kitchen, UKTV Food’s Market Kitchen and in BBC2’s successful series, The Great British Menu. In July 2010, he opened his second restaurant, Castle Terrace, near Edinburgh Castle.
Edinburgh-born Dominic Jack showed signs of his culinary flair from an early age. He began his career at the internationally renowned Gleneagles Hotel where he met fellow chef, Tom Kitchin. Moving to Paris at 21, Dominik worked at three-star Michelin restaurant l’Arpège and Taillevent. In July 2010 Dominic became Chef Patron of Edinburgh restaurant Castle Terrace. Having now made his mark on Edinburgh’s culinary scene, he uses his expertise and passion to serve outstanding French-Scottish dishes showcasing the finest local produce in a relaxed, yet refined, atmosphere. Castle Terrace was awarded a prestigious Michelin Star in October 2011.
Craig's career has seen him work at some of the country's most respected kitchens including Restaurant Martin Wishart, the Royal Scotsman luxury train and the Crinan Hotel where he was Head Chef. He established The Wee Restaurant in March 2006 with his wife Vikki Wood. Their ethos is to serve simple good seasonal food with fine wines, in a truly relaxed atmosphere. The restaurant setting is idyllic and definitely worth the short train journey from Edinburgh or from further afield. The Wee Restaurant was awarded a Bib Gourmand in the 2008 Michelin Guide and declared ‘Best Eating Place in Scotland’ by the Independent Magazine’s restaurant critics.
With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. He received nationwide acclaim following the opening of his eponymous restaurant in Edinburgh in February 2011. The following January Mark was the only Scottish chef to be newly awarded 3 AA Rosettes for outstanding cuisine. In February 2013 Mark represented Scotland for the second time on BBC2’s Great British Menu. He reopened his eponymous restaurant in North Castle Street, Edinburgh in January 2013.
Malcolm Webster is the award-winning Executive Chef at One Square restaurant, a vibrant bar and restaurant offering a modern, uniquely British take on the classic grand café with a menu focusing on seasonal produce sourced within the UK. Malcolm started his career at Hyde Park hotel, London, where he became chef de partie at the age of 21. After nine years in London, Malcolm became sous chef at Turnberry Hotel in Ayrshire before coming to Edinburgh to take the direction of the Sheraton Grand Hotel’s restaurant.
Martin Wishart opened his eponymous restaurant in Edinburgh’s historic Port of Leith in 1999. Since then it has become known as one of the UK’s most acclaimed dining venues, currently holding one Michelin star, 4 AA rosettes and a score of 8/10 in the Good Food Guide. Martin has been voted UK Chef's of Chef of the year in September 2010 by the AA guide. Now, with his established Cook School and second Restaurant at Cameron House Hotel on Loch Lomond, Martin has opened his first brasserie in Edinburgh, The Honours. Martin aims to strengthen Scotland's reputation for good food and to encourage others with his enthusiasm for cooking.
Edinburgh-born Roy Brett has spent over 27 years in the industry, honing his skills with some of the country's top chefs including Rick Stein and Mark Hix, and friend Terry Laybourne who has influenced his passion for sourcing the best local produce. Since the opening of his restaurant Ondine in 2009, Roy has built a strong team of talented and passionate people who share his principles and beliefs in the art of hospitality. When it comes to cooking, Roy is uncompromising on seasonality and sustainability. Along with his established kitchen team, Ondine has scoured the country, seeking out the very best ingredients that will allow his dishes to stand out.