A cook and chef for over 20 yrs, Jenny trained at the renowned Leith’s School of Food and Wine, London. She practiced her art working as a private cook in Scotland, France, Canada and The United States.
Christopher Trotter, Fife’s Food Ambassador. Christopher Trotter is a professional chef and food writer and who has over the years run businesses from hotels and restaurants to Scotland’s Larder a unique food destination celebrating Scottish food
Chef Proprietor Justin Maule started cooking at a young age inspired by his father. In 2011 he began his bespoke catering company with his wife Nicola to provide restaurant quality dishes for private events.
Stewart started his career front of house, but decided his passion was cooking. Following success at Cameron House, St Andrews Seafood Restaurant, and the Old Course Road Hole, he became Sous Chef at Rocca and joined The Adamson in 2014.
Geoffrey has been chef proprietor at The Peat Inn for ten years earning a Michelin-star six years ago. Geoffrey has also been sharing his knowledge and enthusiasm for cooking as a columnist for the Scottish Herald since 2004.
Owen married into 4th Generation family run Jannettas Gelateria 22 years ago. Having a wealth of experience in hospitality both in UK and abroad, he honed his knowledge and expertise enhancing and developing Jannettas to be crowned by the nation the Best Gelateria 2014.
Wullie Balfour worked as a chef in Britain and internationally before deciding to give something back to the sector by becoming a chef lecturer at SRUC Elmwood.
Born and educated in Dundee, Craig started his career with Crest Hotels in the late 80’s. He set up a 13 year partnership with Tim Butler at The Seafood Restaurant St Monans and later St Andrews. He has been named Newcomer of the year by the Good Good Guide and Seafood Chef of the Year.