About Us

Brian is an Edinburgh native and has always worked in Scotland, developing a great number of long-term relationships with suppliers and knowledge of the larder and seasons. Having a legendary gamekeeper as a father means he is particularly specialised in game cookery, but his repertoire is much broader than that!

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 and the early years of The Kitchin with Tom Kitchin.

He later 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 is originally from Northern Ireland, but has now spent more than half of his life living in Edinburgh.

He discovered wine after university while working in The Witchery by the Castle. Working with that world-class wine list was the best training anyone could hope for, and set him on the path that he's followed for over fifteen years now.

He's studied wine with the WSET, having completed their Diploma in 2019. His career has largely been in Michelin standard restaurants including number one at the Balmoral, and Restaurant Andrew Fairlie inside the Gleneagles Hotel (one of two restaurants in Scotland holding two Michelin stars). He was proud to help establish Heron in Leith (also holding a Michelin star).

Although he has been very 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.