1 Michelin star chefs: Bart Stratfold, Timberyard

Bart Stratfold is the executive chef at Timberyard, the family-run Edinburgh restaurant that has held one Michelin star since 2023.

He joined the restaurant in 2023 as chef de partie before progressing to sous chef and taking over as head chef in late 2024. In 2025, he was promoted to executive chef, across both Timberyard and the group’s other restaurant Montrose.

Under Bart’s leadership, Timberyard has continued its ingredient-led approach, working closely with small Scottish farmers, fishermen, growers, foragers and artisan producers. In 2026, the restaurant also received a Michelin green star in recognition of its commitment to sustainability.

Early career and background

Originally from York, Bart grew up in a family with strong connections to food. His grandmother taught home economics, his parents worked in catering and his aunt was a chef.

His first professional kitchen role came in his early twenties at Tom’s Kitchen in Somerset House. Bart credits that experience with helping him develop the measured and considered approach that continues to shape his cooking.

He later joined Adam Byatt’s Bistro Union, where he worked closely with Karl Goward, one of the founding chefs at St John Bread and Wine. That period strengthened Bart’s understanding of simple cooking built around high-quality produce.

A role at Hereford Road followed under Tom Pemberton, another former St John Bread and Wine chef. There, Bart developed his knowledge of seasonality and whole-animal butchery.

Coombeshead Farm and first head chef role

After three formative years at Shepherd’s of Westminster, Bart moved to Coombeshead Farm in Cornwall.

What began as a stage developed into a three-year role in a closed-circuit farming and restaurant environment. Much of the produce and livestock used by the kitchen was grown or reared on the surrounding land, while Bart also caught fish for the menu himself.

That experience sharpened his interest in low-intervention cooking, responsible sourcing and making full use of each ingredient.

Bart later moved to Bude, where he took on his first head chef position at Temple before relocating to Edinburgh.

when did bart stratfold join timberyard?

Bart joined Timberyard in 2023, attracted by the restaurant’s ingredient-first principles and its established sustainability ethos.

Beginning as chef de partie, he progressed through the brigade to sous chef before succeeding James Murray as head chef in late 2024. James had led the kitchen when Timberyard received its first Michelin star in 2023.

The appointment gave Bart the opportunity to continue the restaurant’s established philosophy while gradually developing the food through his own background in whole-animal butchery, fishing and low-intervention techniques.

Bart Stratfold’s cooking style

Bart’s cooking at Timberyard is focused on simplicity and allowing the quality of the produce to remain clear.

He works with whole animals and uses careful, low-intervention techniques rather than adding complexity for its own sake. Menus change regularly according to what is available from Scotland’s natural larder, with the restaurant sourcing from local growers, foragers, fishermen and artisan producers.

As a keen fisherman, Bart is particularly interested in showcasing Scottish freshwater and saltwater fish. His wider approach is defined by seasonality, close supplier relationships and making careful use of every ingredient.

Michelin describes Timberyard as a restaurant where the team’s passion for local produce is clear, with a close relationship between the kitchen, the natural environment and the wider drinks programme. Bart has also highlighted its natural wine list and the use of foraged ingredients in the restaurant’s juices, cordials and cocktails.