Irvine-born Ross Bryans is returning after a two-year gap, more determined than ever to get all the way to the Banquet.
Ross has worked in some of the most renowned Michelin-starred kitchens in the world including Restaurant Gordon Ramsay under Clare Smyth, Restaurant Patrick Guilbaud in Dublin, Restaurant Martin Wishart in Scotland and as head chef in Jason Atherton’s Pollen Street Social, retaining the restaurant’s Michelin star in his first head chef role. Following this Ross went on to set up Jason’s first New York restaurant The Clocktower before returning to London.
Ross is currently head chef at Les 110 de Taillevent in Marylebone, London where he is making his mark with a modern French-style menu. For the competition his menu celebrates some of Scotland’s most renowned children’s authors and champions the finest Scottish produce.