Cookery Theatre

Tom Lewis - Highly respected Chef proprietor of Monachyle Mhor is quite a celebrity these days and his accolades well deserved.

Knockomie Hotel is an award-winning hotel located in Forres and attracts guests from all over the country and beyond. Chef Peter Norrie with Jock Gibson of Macbeths  Butchers, will demonstrate how to you can create mouth-watering dishes using some of the best ingredients from Scotland's abundant larder.

Lady Claire Macdonald, Kinloch Lodge, Isle of Skye. Winner of Lifetime Achievement Award 2006, accomplished cook and author of many best selling cookbooks.

Susan Crosthwaite has been delighting her guests with amazing homegrown or locally sourced food for 20 years at Cosses Country House - one of those amazing gems hidden away in beautiful, unspoilt South West Scotland.

Craig Coulson, Development Chef for Vion . VION Food Group Ltd produces and processes high quality beef, lamb, pork, bacon and chicken, as well as a wide range of convenience products.

Wendy Barrie will be presenting cookery shows on behalf of both East Lothian Council and Love Food Hate Waste.  A well-known contributor to Scotland’s food scene, Wendy is a campaigner for good food: natural wholesome fresh and safe. Providing independent expertise in Food Tourism, Taste Education and Healthy Eating, she also presents cookery shows throughout Britain and is Director of the award-winning www.scottishfoodguide.com.

James Ferguson, Director of Food Services at St George’s School Edinburgh. Having cooked in acclaimed hotels in London, and lectured in FE sector, James is now in charge of daily tasty lunches for 900 students and staff, and teaches students too.

Craig Wilson, Chef Proprietor, Eat on the Green Restaurant, Udny Green. The ‘kilted chef’, Craig Wilson, of the award-winning Eat on the Green Restaurant, Aberdeenshire. Craig, will demonstrate how to prepare and cook a range of mouth-watering dishes during the four-day event.

Morven Hastie, Wishingwell Farmhouse Coffee & Gift Shop, Drymen makes a welcome return to our theatre.This time she is entertaining us with her Berrylicious ideas with Good Natured Fruit.

Tony Borthwick ‘s The Plumed Horse relocated to Leith in 2006 where Tony successfully regained his Michelin Star for his new premises in January 2009. Tony has developed his own unique style of cooking, inspired by his love for European cuisine

Iggy Campos’ Iggs offers authentic Spanish high-end cuisine and traditional Spanish tapas, with complementing wine in a modern and stylish setting. Iggy fuses fresh, seasonal Scottish produce locally available with Mediterranean influences.

Bernard Alessi’s Simple Simon’s Perfect Pies are inspired by only using the finest, freshest most natural ingredients including organic world-class meats, fresh fish and fresh herbs, sealed with their natural juices and encased in Simple Simon’s famous puff pastry.

Patrick Bardoulet took over The Horseshoe Inn in 2005. Patrick and his kitchen team prepare high quality dishes using only the best local produce available featuring classic French dishes from Patrick’s native homeland.

Karen Mackay, Head Chef, Channings, Edinburgh is an enthusiastic chef from the Town House Company of Boutique Hotels.

Mike Black, Chef at Henderson’s, Scotland's original for top veggie dining-over 40 years on and still leading the way.

Tim Dover @ The Roost Restaurant in Bridge of Earn. Tim is a huge fan of locally sourced produce and regularly goes that extra mile to source the best available ingredients – from foraging to fishing himself. 

Paul Wedgwood- Wedgwood the Restaurant has quickly become a key player in the Edinburgh restaurant scene and Paul with his vivacious and enthusiastic character is often called upon and is available to perform cooking demonstrations throughout the UK.

Single Malt Scotch Whisky With Chocolate by David Urquhart of Gordon and MacPhail.