About Us

Brian is born and bred in Edinburgh. Having a legendary gamekeeper as a father means he is intimately familiar with Scotland's larder and passionate about showcasing the world-class produce we have in this country.

He originally trained as a Chef in the Balmoral Hotel, and was there when number one restaurant first won its' Michelin Star under Jeff Bland. From there he went to work in Greywalls Hotel, The Kitchin and with Nick Nairn.

He eventually returned to the Balmoral where he held a number of positions, culminating in becoming head Chef of number one, where he retained the Michelin Star for 4 years, and achieved 4 AA Rosettes for the first time.

More recently Brian worked in an executive role for the Roux family. He describes having dinner with Albert Roux at Le Gavroche as one of his career highlights.

Glen came to Edinburgh for University from Northern Ireland, but became interested in Wine more than engineering while working with the excellent list and great people at 'The Witchery by the Castle' in Edinburgh.

He has since worked in a number of Restaurants and Hotels in Edinburgh and beyond. He was at the Isle of Eriska when they were awarded their Michelin Star in 2014, and returned to Edinburgh to work at number one in the Balmoral Hotel as Head Sommelier alongside Chef Brian. It was here the two first hit it off.

After several years in the Balmoral, he moved to Restaurant Andrew Fairlie to further hone his craft, before returning to Edinburgh to help open Heron in Leith. He was delighted to see Heron gain a Michelin Star in the 2023 guide.

Although he has been fortunate in his opportunities to travel in the world of wine, Glen says that a wine tour of New Zealand was a career highlight, as he loved the spectacular landscapes and sense of community among the wineries there.