About John Ramsay

I have been working as a chef for 28 years

During this time I have worked in hotels, restaurants, caterers, and private houses throughout Scotland, Europe, Australia, USA and New Zealand

In 1994 I attended the Escoffier School Gastronomic at the Ritz Carlton Hotel in Paris

I have been accredited in the good food guide and been awarded 2 AA rosettes.

In 1996 I became self-employed providing relief for award winning chefs, hotels and restaurants around northern Scotland. During this time I was also catering at castles, private houses and shooting lodges. This ranged from 1 week to 4 months and included wedding catering.

In 1999 I moved to Australia and went back into restaurants , working in a kitchen which gained a number of awards including American express restaurant of the year NSW for 2 consecutive years.

I also worked freelance as a around the Sydney region doing a mix of restaurant and private work.

On returning to Scotland in 2004 I helped old friends, in the kitchen, at their highland inn in Perthshire Scotland until 2006 when I went freelance again. Since then I have been working privately as a chef to discerning clients both in Scotland and overseas. One of my main clients is Forter Castle in Scotland (www.fortercastle.com) where I cater small bespoke dinner parties and intimate weddings. I have worked in private chalets in the Alps during the winter sports season. I have travelled extensively in the USA, Asia, Australia, New Zealand, the Pacific Islands and South America. I can cook in a number of styles and have always picked up recipes and techniques wherever I have travelled. Due to my travel experience I have no problem arriving in a new location and sourcing the best ingredients.

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John is the only chef we have recommended without fail. In fact we have his details on our website as we are so confident in his skills.

As a chef, John has a great natural passion for making excellent food. He also has the enviable skill of combining flavours that make every dish an absolute pleasure to experience.

We have had nothing but praise for Johns food, professional approach and conduct’

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