Get ready to be inspired by an exceptional line-up of culinary talent at the Scottish Venison Cookery Theatre. Across the weekend, our chefs will bring venison to life through live demonstrations and engaging masterclasses, sharing their creativity, expertise, and passion for this outstanding ingredient. Discover the faces behind the flavours and the chefs you won’t want to miss in 2026.

The 2026 Chef Line-Up

Amy Rankine

Amy Rankine is a passionate forager based in central Scotland with over eight years’ experience leading walks and workshops that connect people with the natural world. Holding a BSc in Food Science and Technology and an MSc in Gastronomy, she is currently pursuing a PhD focused on food and communication. From 2023-2025, Amy participated in the Wildbiome Project, undertaking a three-month diet exclusively of wild foods to study their effects on the gut microbiome.

A dedicated advocate of the Slow Food movement, Amy places sustainability, environmental stewardship, and cultural heritage at the core of her practice. Beyond education, she collaborates with craft drinks producers to infuse wild, local flavours into beers and gins, helping to capture and celebrate a true sense of place in every sip.

Andrew Spence

Andrew Spence is a MasterChef of Great Britain and award- winning chef known for his passion for Scottish produce and his ability to elevate dining experiences across the country. Following the lockdown, Andrew, formerly a pastry chef at Fonab Castle, went on to open The Boar’s Head in Auchtermuchty. There, he crafted a successful culinary concept that earned the establishment its first AA Rosette and the prestigious title of Restaurant of the Year 2024.

Now back at Fonab Castle, Andrew leads the acclaimed three-rosette Sandemans restaurant, where his refined approach and dedication to quality continue to shine. With years of experience cooking some of the best produce in Scotland, Andrew remains committed to delivering exceptional cuisine at one of the country’s top dining destinations.

Andrew Moss

Andrew Moss runs the acclaimed North Port Restaurant in Perth’s historic cultural quarter alongside his partner, Karen. Their intimate dining space showcases the very best of Scotland’s seasonal produce, delivered with a modern yet unfussy approach. Andrew’s journey in the kitchen began at just 14 years old as a dishwasher, eventually culminating in his takeover of the North Port in 2014.

He has since earned and retained two AA Rosettes for the restaurant and secured a coveted place in The Michelin Guide. His menus are driven by high-quality ingredients and a deep respect for seasonality, with Scottish game taking centre stage – a reflection of his enduring passion for the country’s wild larder.

Barry Bryson

Barry Bryson, owner and head chef of Barry Fish in Edinburgh, is an award-winning culinary talent celebrated for his dedication to showcasing the finest seafood. After honing his skills across the UK and gaining valuable international experience during the first ten years of his career, Barry chose Leith- Edinburgh’s vibrant waterfront district- as the perfect home for his first restaurant.

Since opening in February 2025, Barry Fish has quickly established itself as a standout dining destination, earning critical acclaim for its fresh, expertly prepared dishes and warm, welcoming atmosphere. The restaurant’s early success was marked by eager queues of diners in its opening months, a testament to Barry’s skill and reputation. Committed to sustainability and quality, Barry continues to elevate Scotland’s seafood scene with his innovative approach and passion for local produce.

Clare Coghill

Clare Coghill, originally from the Isle of Skye, is the chef-owner of Café Cùil in the seaside village of Carbost, where she champions local ingredients through fresh, modern dishes inspired by Skye and beyond. After opening her café in London in early 2020 and facing immediate closure due to the pandemic, Clare returned home to Skye—what was meant to be a short stay turned into a permanent move, and the beginning of Café Cùil’s hugely successful new chapter on the island. A native Gaelic speaker, Clare weaves Scottish culture, language and storytelling into the dining experience, with Gaelic menus, local artwork and a strong sense of place at the heart of everything she does.

A passionate traveller, Clare spends winters exploring global food cultures, bringing those influences back to Skye each spring. She first gained national recognition as the winning contestant on My Kitchen Rules, and has since gone on to appear at festivals and events across the UK and beyond. Highlights include being named Scotland’s Chef Ambassador at New York City Tartan Week, guest chef appearances at major festivals, and the launch of her debut Café Cùil Cookbook, which sold out on tour. Clare is also a regular food writer, with her recipes and stories featured in leading publications.

Daniela Forbes

Daniela Forbes is a chef, food stylist, and educator with deep Italian roots and a passion for helping people build confidence in the kitchen. Her instinctive, hearty approach to food is deeply rooted in family traditions. Daniela has led kitchens in cafés and bistros, delivered hands-on food education programmes across Scotland, and worked as a home economist and food stylist.

Since 2020, she has been running sourdough and pizza workshops from her home kitchen in Cramond and developing The Cook Academy, a creative space focused on fun, seasonal cooking experiences for all ages. Today, Daniela curates and runs The ESSE Cookery Theatre at the Scottish Game Fair, bringing together inspiring chefs and speakers to celebrate her simple food philosophy: cook with heart, keep it seasonal.

George Colebrook

London-born George Colebrook’s passion for food began in childhood, inspired by his butcher and dairy farmer grandfathers and a love for simple, ingredient-led cooking instilled by his mother. While studying at clown school in Paris, he began working part-time at Yard, where he fell in love with kitchens and gained skills in butchery and preserving. He went on to work at Jones (Paris), Koya and 6 Portland Road (London), and Barra (Berlin), where he met future business partner Neil Paterson. In 2024, after a stint at Bright in London, the pair co-founded Arete, offering bespoke dining experiences across the UK.

Grant MacNicol

Grant MacNicol is one of Scotland’s most respected culinary professionals, with a career spanning some of the country’s finest kitchens. He has held Executive Chef roles at renowned establishments including Dornoch Castle, Simpsons Hotel, Rufflets in St Andrews, Fonab Castle, and Glenmorangie House. He also successfully ran his own high-end restaurant for several years.

Grant’s leadership in the kitchen has been instrumental in securing and maintaining coveted AA Rosette awards, a testament to his consistent excellence and high standards.

He is also a familiar face to many, having appeared on BBC television, including The Adventure Show and MasterChef: The Professionals, where his skill and passion for Scottish cuisine reached a wider audience.

In Scotland, culinary reputations aren’t built overnight. They grow from deep respect for heritage and a desire to innovate-  a balance Grant strikes with ease. His cooking reflects both tradition and forward-thinking creativity, making him a true ambassador for modern Scottish food.

Jamie Scott

Jamie Scott has worked in the food industry for more than 20 years as a restaurateur, bakery owner, lecturer at Fife College and winner of MasterChef: The Professionals.

Known for his approachable style and strong focus on quality produce, Jamie champions modern British cooking with an emphasis on the very best Scottish ingredients. Drawing on experience across professional kitchens, hospitality, education and business ownership, he combines classical technique with simple, flavour-led cooking that celebrates Scotland’s outstanding local suppliers and seasonal produce.

Neil Paterson

Originally from the Scottish Highlands, Neil Paterson entered hospitality as a kitchen porter while working as a snowboard instructor. Discovering a love for cooking, he trained at Boath House, where he learned classical techniques and developed a deep respect for Scottish produce and seasonality. In Berlin, Neil co-founded the acclaimed restaurant Barra, which earned a Michelin Bib Gourmand, and it was here he met George Colebrook. Returning to Scotland, Neil worked as a private chef and at The Palmerston before launching Arete with George in 2024, a service focused on refined, produce-driven dining.

Richard Dalgleish

Richard Dalgleish is the Estate Executive Sous Chef at The Gleneagles Hotel, one of Scotland’s premier luxury destinations. With a strong focus on seasonal, locally sourced ingredients, Richard plays a key role in delivering exceptional dining experiences that celebrate the rich culinary heritage of Scotland. Known for his skillful technique and dedication to quality, he works closely with local suppliers and estates to ensure the freshest produce is featured on every plate. Richard’s passion for combining traditional flavours with contemporary cooking methods makes him an integral part of Gleneagles’ acclaimed culinary team.

Sarah Rankin

Sarah Rankin is a MasterChef finalist, food writer and lover of Scottish flavours and produce.

Seasonality, sustainability and a focus on Scottish producers and our unrivalled larder are at the heart of her cookbooks Kith and Feast, both of which are available now.

Sarah is a private chef, cooking for clients all over the country, and runs cookery classes for home cooks in Perthshire. She is also a much in demand culinary event host, welcoming visitors and competitors to the Golden Spurtle World Porridge Championships every October, hosting the Scottish Foodies Festival Chef’s Theatre, and the Ideal Home Show Scotland Food and Drink stage. She is a regular contributor on BBC Radio Scotland and BBC Radio 4’s iconic food panel show, The Kitchen Cabinet, talking all things food and cooking.

Sarah said, ‘as a cook who believes that Scotland’s larder is the best in the world, I love sharing stories and recipes featuring game. Venison is one of Scotland’s most sustainable and flavour packed ingredients, and the Scottish Game Fair Cookery Theatre is the perfect place to find out how to cook with it confidently and creatively.