[highlandchef]

Hello forum, Im a headchef from the remote highlands of Scotland, I cook for a 40 cover restaurant in a privately owned hotel. We change the menu here everyday using only fresh ingredients with everything made on site. I have a squad of 3 chefs under me with an average age of 23, who all work incredibly hard for me moving the food forward and gaining the reveiws and accolades that keep me happy

[Mezzaluna]

Welcome, HighlandChef. We hope to benefit from your experience. We have a lively and active contingent of Scots, who will also give you a warm welcome.

I invite you to have a look at the cooking articles, cookbook reviews, recipes, blogs, and the gallery of food photos. We have a good search tool to help you zero in on particular topics.

I'm delighted to hear that you are among the chefs who are working to eclipse the old reputation of British chefs as producing abysmal food. I hope you'll share some of the dishes you're able to concoct with fresh ingredients and an innovative outlook.

Welcome!
Mezzaluna