Charlie Lockley, Boath House Hotel, Auldearn, nr Nairn www.boath-house.com The fine dining restaurant at Boath House has been voted one of Scotland top 10 best restaurants. Charlie Lockley, Head Chef at Boath House has taken the restaurant from 2AA to 4AA rosette status in his 10 years of working at the country house hotel by using his skills to create exemplary well thought out dishes. Charlie and Boath House owners Wendy and Don Matheson pride themselves on their associations and involvement in slow food and organic cooking. The hotel’s kitchen gardens provide much of the organic fruit, herbs and vegetables for the restaurant and the honey comes from their own bee hives. Local suppliers provide high quality seafood (caught and delivered daily by West Coast fisherman), as well as meat and cheeses sourced from a nearby organic dairy. Charlie has a unique style and approach. His passion, dedication and confidence are evident in his dishes. He has introduced Wild foods into his highly imaginative and beautifully presented dishes using traditionally foraged ingredients such as wild mushrooms and herbs to name a few from Nature’s larder. Awards and Accolades: A Masterchef of Great Britain since 1999, Charlie was short listed for Scottish Hotel Chef of the Year 2007 and won Scottish Hotel Chef of the year 2004. He was also recently invited and accepted an invitation from the Spanish Consulate in Madrid to visit and cook for the Ambassador Top of Page
		Craig Millar, The Seafood Restaurants, St. Andrews and St. Monans www.theseafoodrestaurant.com Craig Millar, is the Executive Chef and co-proprietor of The Seafood Restaurants, St. Andrews and St. Monans. Born and educated in Dundee, Craig began his culinary training at Dundee College of Further Education with a General Catering course. His first full-time position was in High Wycombe with Crest Hotels in 1989, joining as a commis chef and quickly working his way up to sous chef. Returning to Scotland, Craig was taken on as sous chef at Fernie Castle, Letham, Fife in 1993. Before long Craig had assumed his first head chef position at 21 years old. Here he gained his first AA rosette (1997). In order to concentrate on improving his skills, Craig joined The Seafood Restaurant in February 1998, making his mark with changes to the menus and an innovative approach in the kitchen. Within two months the restaurant received its first AA rosette, the second awarded the following year (1999). Craig is a member of the Master Chef of Great Britain Association and has won a number of awards for his culinary skills. Awards and Accolades: The Seafood Restaurant St Andrews has 3 AA rosettes and was declared: Culinary Excellence Restaurant of the Year Award Winner at the CIS Excellence Awards 2007 ‘Restaurant of the Year for Scotland and Northern Ireland 2004-05’ (AA Restaurant Guide) ‘Newcomer of the Year 2005 for Scotland’ (Good Food Guide) Remy Martin Award Winner Top 20 Restaurants in UK (Hardens Guide) The Seafood Restaurant St. Monans has 2 AA rosettes and was declared: Craig Millar, Winner of ‘Seafood Restaurant Chef of the Year 2008’ (Scottish Chef Awards) Craig Millar, Bronze Award for 'Scottish Restaurant Chef of the Year 2008' (Scottish Chef Awards) Speciality Restaurant of the Year 2008 (Scottish Restaurants Awards) ‘Scottish Seafood Restaurant of the Year 2003’ (AA Restaurant Guide) ‘Restaurant of the Year 2002’ (Scottish Licensed Trade News) ‘Newcomer of the Year 2003’ (Good Food Guide) Top of Page
		Geoffrey Smeddle, The Peat Inn, Fife www.thepeatinn.co.uk Chef and food columnist, Geoffrey Smeddle bought The Peat Inn in 2006 from previous owner David Wilson, under whose guidance the restaurant had had a long-standing Michelin star. Trained under the guidance of Herbert Berger and Chris Galvin, both luminaries in the culinary firmament, Geoffrey went on to build an international career that took him as far as the Four Seasons in Chicago, before he returned to his native Scotland to take on the position of head chef in Conran’s acclaimed Glasgow eatery, étain. Combining his passion for sourcing the best local, and seasonal ingredients, and his flair for creating modern takes on traditional dishes, Geoffrey has continued the tradition of excellence that has long been associated with this restaurant. Quiet and understated, Geoffrey allows his food to speak for itself, and it is unsurprising that the Peat Inn has won a number of national awards. Awards and Accolades: Winner – Catering in Scotland 2008 – Restaurant of the Year Winner – Scottish Restaurant Awards 2008 – Best rural restaurant Winner – Scottish Hotel Review of the Year 2008 – Best restaurant with rooms 5 star restaurant with rooms – Visit Scotland 2008 Short listed for Chef of the Year 2008 Catering in Scotland Awards Winner – AA Restaurant Guides 2006 – Restaurant of the Year Top of Page
		Matt Dobson, Castleton House Hotel, by Glamis www.castletonglamis.co.uk Matt Dobson is the Head Chef at Castleton House Hotel, by Glamis in Angus. Matt joined Castleton from sister hotel the Raemoir House Hotel where he was also Head Chef. His move to Castleton was a welcome return to the Fife and Angus region for Matt, where he began his career as a commis chef at Russacks, followed latterly by a role of junior sous chef at Rufflets hotels in St. Andrews, before moving to take up his first Head Chef role in Aberdeen at prominent gastropub The Cock and Bull. Matt’s cookery demonstration at the Festival uses the Tamworth pork that Castleton has become known for from their own hand-reared pigs. Top of Page