Great British Menu 2022: Scotland heat preview

by Great British Chefs 21 February 2022

Learn a little more about the chefs representing Scotland in Great British Menu 2022.

View more from this series:

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews as well as access to some of Britain’s greatest chefs. Our posts cover everything we are excited about from the latest openings and hottest food trends to brilliant new producers and exclusive chef interviews.

Calum Montgomery, Edinbane Lodge, Isle of Skye

Born and bred on the Isle of Skye, ambitious chef Calum is determined to showcase ‘a taste of Skye’ for his menu with all the wonderful produce available on the island. Calum is chef patron at Edinbane Lodge, a sixteenth century hunting lodge that he is proud to have renovated himself to create a Michelin-recommended restaurant with rooms that has been awarded three AA rosettes. Calum is thrilled to be representing Scotland this year and will be paying homage to the classic Scottish tradition of ‘First Footing’ and ‘Hogmanay Live’ along with a playful dish inspired by BBC show ‘Ready Steady Cook’ which uses the finest Isle of Skye shellfish.

Fraser Smith, Angels with Bagpipes, Edinburgh

Fraser may not have worked in any Michelin-starred restaurants but he’s confident that his seasonal and creative dishes will impress any veteran judge. Cool and calm under pressure, Fraser is determined to prove himself in the GBM kitchen.

Fraser began cooking when he was just fourteen and spent eight years on and off working with Ian McNaught at The Roman Camp Hotel, which has held 3 AA rosettes for over twenty years. Fraser credits Ian as one of his biggest inspirations and for his passion for great food today. Fraser is now proud to be head chef at Angels with Bagpipes on Edinburgh’s most iconic street, The Royal Mile. Fraser creates a visual rabbit dish inspired by children’s programme ‘Down on the Farm’ along with an impressive monochrome cod dish which reflects the first live transmission of the Epsom Derby.

Adam Handling, Frog by Adam Handling, London

Competitive chef Adam Handling is back in the GBM kitchen, this time with even more drive and determination to hit the brief and showcase his unique style of cooking. Sustainability is at the heart of Adam’s approach to food, with a key emphasis on minimising food waste, and he’s created his flagship – Frog by Adam Handling in Covent Garden - with complete dedication to this ethos.

In 2016, The Adam Handling Restaurant Group was born and Adam went on to open The Loch and the Tyne in the countryside of Old Windsor, before opening up Ugly Butterfly on the beautiful Cornish coast in St Ives.

Adam has a number of impressive awards under his belt from Scottish Chef of the Year to most recently being voted Restaurateur of the Year at the British GQ Food and Drink Awards 2020. Adam credits his success to the rigorous training he received at Gleneagles sixteen years ago, as their youngest ever apprentice.

Adam will be celebrating British broadcasting with a dish that elevates the humble potato in honour of Scottish gardening show ‘Beechgrove Garden’ and he’s creating a touching lobster dish that takes inspiration from both Scottish kids TV show ‘Balamory’ and Adam’s own little boy, Oliver.

Stuart Ralston, Aizle (and Noto), Edinburgh

Stuart returns to the Great British Menu kitchen for his second consecutive year. Having made it through to the judges last year, he’s got the resolve to go all the way to the banquet this time. Stuart brings a wealth of expertise to the competition, having worked at prestigious restaurants including Gordon Ramsay in NYC and catering for VIPs at the exclusive Sandy Lane in Barbados. Growing up in Glenrothes, Stuart’s father came from a family of chefs – so cooking is something that’s very much in his blood.

After an eclectic career at home and abroad, Stuart returned to Scotland and opened up Aizle, a fine dining restaurant in Edinburgh which serves a carefully crafted tasting menu, and Noto, a wine bar with delectable tasting dishes inspired by his time in NYC. Stuart describes his style of cooking as natural and organic with Japanese and Asian flavours and techniques.

This year Stuart looks to Scottish-based programme ‘Monarch of the Glen’ to inspire a beautifully earthy autumnal dish, and to the BBC’s ‘Coast’ where he aims to create the ultimate ode to Scotland’s seafood larder.