Brian Grigor comes from a family of gamekeepers and grew up surrounded by Scotland's natural larder.
Little surprise then that his passion for home-grown Scottish produce shines through and he sources the very best, local ingredients from across the country to use in dishes.This passion for regional produce saw him crowned Game Chef of the Year in 2012 for his winning menu of red leg partridge pithivier stuffed with fois gras.
Brian started his professional career at The Balmoral in 1999, taught by Number One's executive chef Jeff Bland. He trained at the hotel for three years in different departments, before moving to the restaurant Number One for the year they got their first Michelin star. He then went on to work at another Michelin-starred restaurant, The Kitchin, and helped to open Nick Nairn's Dunblane restaurant.
He's worked as head chef at the one Michelin starred Number One at The Balmoral and is executive chef consultant at Chez Roux Consultant Scotland.
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Watch our interview with Brian Grigor.
Brian's Menu
Balvenie Smoked Salmon Terrine
Lemon Puree, Quails Egg and Caviar Truffled Barley Risotto
Aged Parmesan and Porcini Cream Hand Dived Scallop
Burnt Apple, Celeriac and Hazelnuts Aged Beef Fillet
Aligot, Charred Leek and Marrow Fat Jus Yuzu and Lemon Tart
Blueberries and Meringue Tea, Coffee, Petit Fours
