Edinburgh-born Roberta is returning with steely determination after making it to the GBM finals last year. She started out in kitchens aged sixteen doing work experience and hasn’t looked back since, working for one of Scotland’s best chefs, Michelin-starred Tom Kitchin at The Kitchin before moving on to Castle Terrace with Dominic Jack.
Roberta is chef owner of The Little Chartroom in Edinburgh which she runs with her husband, who manages front of house. Her style of cooking is traditionally Scottish, influenced by French techniques, and her menu for the competition is inspired by Scotland’s rich larder and some of her favourite pioneers including the Edinburgh seven – the first women to be matriculated at any British university – and James Clerk Maxwell’s first demonstration of colour photography.