Region: Grew up in Arbroath, now lives in Carnoustie.
Age: 29 at time of filming, now 30
Profession: Private Chef
Cooking Background: “My great grandfather was a Baker in the north of Scotland in a place called Wick. My Mother helped me along the way as well. She would let me choose a recipe at the weekend and go out and buy the ingredients so then I could practice making dishes at the age of ten. TV Chefs were my heroes whilst growing up and still are.
"I was trained at Rick Steins in Padstow but I have never stopped learning and never will - cooking always develops, just like fashion.”
Influences: “My biggest influences are Rick Stein, Craig Sandle former head chef of Number One at The Balmoral Hotel and one of my close friends, David who has helped me develop as a person and has inspired me to focus on my goals.”
Food Passions: “I would always categorise myself as a seafood chef inspired by the worlds larder. My passion would be cooking fish simply with a sauce and some vegetables. I only cook food I love to eat myself, I would never serve something that I wouldn't want to dive into and enjoy with family and friends.”
On MasterChef: The Professionals: “I decided to enter the competition because I was close to turning 30 and I wanted to start working towards my life goals. I feel MasterChef is a fantastic platform to showcase my cooking abilities to the nation.
"There have been so many challenging moments in the competition, the critics and the chef’s table were very fast-paced and high stress, but I loved every moment of them even though they were challenging tasks.
"When I got through to the final I felt very humble, excited and nervous all at once. All the other chefs who got through are absolutely amazing and I will have to do my best to keep up with them.”
Cooking ambitions: “I am currently sitting at a laptop which is very different to standing in the kitchen, putting together my concept and business plan for my restaurant which I hope to open in 2019 in Edinburgh. My ambitions are to have a sustainable seafood and wine bar.Being on the show I also discovered that I really enjoyed being in front of thecameras and soit would be amazing to have my own TV show or be part of another. Possibly one where I travel the world and cook dishes along the way. I would also really enjoy doing a cookery book for everyone at home.”
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
