Eden Sinclair has enjoyed a 20 year career which has seen him chef in some of the capital’s top eateries, notably James Thompson's The Tower Restaurant and as far afield as Melbourne Australia. Eden moved to Angus in 2011 to take over The Drovers Inn, Memus where he earned the restaurant 2 AA rosettes. Eden is also in demand as a private chef and caterer for private clients and exclusive hire venues throughout the region and, together with his partner Lucy and brother Jordan, established their family company Sinclair's Catering in 2015. Most recently, he has also opened their bistro, Sinclair's Larder, a gastro cafe in Edzell serving up a fresh, seasonal menu featuring local produce.
Mark Heirs- having grown up in the hospitality industry, becoming a chef was the only career path Mark ever considered. Mark started his culinary training at catering college in Glasgow, where he also worked in one of the city’s most prestigious hotels. Since then Mark has gone on to be a quarter finalist on the first series of BBC’s Masterchef The Professionals in 2008, and has held several head chef positions as well as spending time teaching at a well-known cookery school. Mark has now ventured away from restaurant kitchens and spends his time as a private chef and consultant. Mark is a regular chef on STV’s live topical weekday program Live at Five.
Gary Maclean was crowned MasterChef: The Professionals Champion 2016, after taking on 47 other professional chefs in the pursuit of gastronomic glory. He battled through seven weeks of fierce competition on our TV screens and extra-ordinary cooking in the culinary challenges. There was only one king of the kitchen and he touched the hearts and passions of the UK TV audience.
Gary has also held executive chef positions at two of Scotland’s biggest independent operators and 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.
Nick Nairn From restaurateur to celebrity
chef and food campaigner, Nick Nairn has had a long and pioneering career in the UK food industry. A familiar face from television, Nick is equally famous for his staunch support of top quality Scottish produce and passionate advocacy of healthy eating. Based at his stunning Port of Menteith Cook Shcool, Nick's hectic schedule includes teaching there and at his Aberdeen Cook School, as well as filming and writing. He is also in demand as a food consultant, and travels the world giving cooking demonstrations and speaking on food-related issues.
MEET THE CHEFS 2017
Taste Angus is proud to showcase the culinary talents of Scotland's top Chefs, including current Masterchef: The Professionals Champion Gary Maclean, Great British Menu finalist Jak O'Donnell, Masterchef; The Professionals winner Jamie Scott, Scottish Young Chef of the Year, Adam Newth and Michelin Star chef Graham Campbell. Our Food Theatre programme will be packed with demonstrations, where our chefs will prepare amazing dishes for you to taste, using the fantastic local produce from our natural larder.
Christopher Trotter, Fife Food Ambassador, is a passionate advocate for seasonal, fresh Scottish food. Trained at the Savoy, London, Christopher has worked in two, Michelin starred establishments, as head chef in one. Having been inspired by Scottish produce running an hotel in Argyll for 6 years, his food consultancy business takes him all over Scotland. He has written over 10 cookery books, including 3 on Scottish cooking. Christopher also hosts food tours all over Scotland, and bespoke cooking classes. He has most recently published a series of little vegetable books the latest of which is “Carrot”.
Jacqueline O'donnell is Chef patron of two of Glasgow's finest family run restaurants, The Sisters Restaurant Kelvingrove and The Sisters Restaurant Jordanhill. She is two time Great British Menu finalist & co-presents STV's "Jak & Eddie's Scottish Kitchen". Jacqueline loves the versatility of produce from the Angus region and loves the area so is looking forward to hosting the Taste Angus demonstrations as compere of the Food Theatre and showing off her own skills in the kitchen during her cookery demo too.
Jordan Sinclairbegan his career is some of Edinburgh's finest restaurants, quickly demonstrating a flair for cooking. He soon took on his first Head Chef role at the popular city centre restaurant, The Apartment, at the age of just 23, followed by the Mussel & Steak Restaurant. Jordan later joined his big brother, Eden, at the Drovers Inn, Memus and enjoyed developing menu's with quality, fresh produce found locally. Currently, Jordan is Head Chef for Sinclair's Catering Ltd, providing private chef and catering services to private and corporate clients and exclusive hire venue's throughout Angus, Tayside and Aberdeenshire.
Praveen Kumargrew up helping on his family farm in South India and to this day he imports the spices he needs to create his authentic Indian food from his brother back home. His career within the hospitality industry has seen him travel across continents, working in some of the world’s most prestigious five-star establishments before settling in Perth, Scotland. His city centre Tabla Restaurant is Perth’s only rosette standard Indian eatery and is a popular choice for locals and visitors alike. It was one of the first restaurants to receive Visit Scotland’s Taste Our Best Award and is consistently ranked in the top five Perth restaurants on Trip Advisor.
Graham Campbell has achieved extraordinary success in his career so far, becoming one of the youngest chefs in Scotland to receive a Michelin star at the age of 25. Using traditional Scottish and British ingredients as a base, he uses innovative and creative flavour combinations to create something truly unique. Now based in Dundee, Graham is Director of the award winning Castlehill Restaurant near the new V&A museum.
Jamie Scott BBC MasterChef: The Professionals 2014 Champion and proprietor of The Newport Restaurant in the picturesque village of Newport on Tay. Originally from Arbroath, Jamie was inspired by his mother and grandmother in the kitchen and started his career at 14 helping out in the kitchen of his parents’ pub, and eventually worked his way up to running it. After six years, joining the Rocca Restaurant as Head Chef for four years.
Adam Newthhas enjoyed considerable success in culinary competitions and is building up a healthy collection of titles. In 2013, he was awarded the prestigious titles of Young Scottish Chef of the Year and Young Scottish Seafood Chef of the Year. He was most recently crowned RR Spink Sustainable Trout Chef of the Year 2015 and looks forward to the challenge of competing for further accolades. He is chef patron of the new Broughty Ferry based restaurant, The Tayberry.