Chef John Ramsay

I have been working as a chef for 30 years

During this time I have worked in a wide range of establishments throughout Scotland, Europe, Australia, New Zealand, France and USA

In 1994 I attended the Escoffier School Gastronomic at the Ritz Carlton Hotel in Paris

In 1996 I became self-employed providing relief for award winning chefs, hotels and restaurants around northern Scotland. During this time I was also catering at castles, private houses and shooting lodges. This ranged from 1 week to 4 months and included wedding catering. I also spent 5 months working as a personal chef at a châteaux in Gstaad, Switzerland.

In 1999 I moved to Australia and went back into restaurant cheffing, working in a kitchen which gained a number of awards including American express restaurant of the year NSW for 2 consecutive years.

I also worked freelance around the Sydney region doing a mix of restaurant and private work.

Since returning to Scotland I have been once again working as a private chef for various clients around Scotland and overseas I have catered over 150 boutique weddings in a wide variety of locations.

I only work with the best produce and finest fresh food available in Scotland. Over the years I have built an excellent relationship with my suppliers and can source the freshest fish and shellfish from the west coast and meat from the local Perthshire hills and glens.

Rest assured that your meal will be cooked and presented to the highest standards using only the finest ingredients.