Born and educated in Dundee, Craig Millar began his culinary training at Dundee College of Further Education with a General Catering course. His first full-time position was in High Wycombe with Crest Hotels in 1989, joining as a commis chef and quickly working his way up to sous chef. Returning to Scotland, he was taken on as sous chef at Fernie Castle, Letham, Fife in 1993. Before long Craig had assumed his first head chef position at 21 years old. Here he gained his first AA rosette (1997) and reached the Scottish finals of Young Chef of the Year (1995). Craig joined The Seafood Restaurant in February 1998, making his mark with changes to the menus and an innovative approach in the kitchen. Within two months the restaurant received its first AA rosette, the second awarded the following year (1999). With his flame red hair, warm persona and ready smile, he is a great personality, and is regularly to be found watching or playing rugby, when he is not in the restaurant’s open kitchen.
Chef and food columnist, Geoffrey Smeddle brought The Peat Inn back in 2006 from previous owner David Wilson, under whose guidance the restaurant had had a long-standing Michelin star. Trained under the guidance of Herbert Berger and Chris Galvin, both luminaries in the culinary firmament, Geoffrey went on to build an international career that took him as far as the Four Seasons in Chicago, before he returned to his native Scotland to take on the position of head chef in Conran’s acclaimed Glasgow eatery, étain. Combining his passion for sourcing the best local, and seasonal ingredients, and his flair for creating modern takes on traditional dishes, Geoffrey has continued the tradition of excellence that has long been associated with this restaurant. Quiet and understated, Geoffrey allows his food to speak for itself, and it is unsurprising that he was recently voted best Rural Restaurant in the Scottish Restaurant awards (2008).
Contact; Su Hesketh, Crimson Edge, 11 Dean Park Mews Edinburgh. EH4 6LN Tel 0131 311 7050
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