Scottish chefs fall out over dietary policy

Tanwen Dawn-Hiscox

Tanwen Dawn-Hiscox

Deputy Editor

A spat between two chefs came to a strong-worded culmination last week as Chef Craig Millar fell out with Chef director of Haar restaurant, Dean Banks, over whether chefs should cater for all dietary requests.

The fallout was sparked by 16 West End chef Craig Millar's Tweet, after a customer asked whether a course in a tasting menu contained any nuts - halfway through her meal.


Last year, we published a piece detailing the chef's views on what he calls 'fuckwitarians' - customers who embrace fad diets and, he believes, make life difficult for chefs.

MasterChef: The Professionals 2019 finalist Dean Banks - who recently made the headlines for his tough stance on no-show diners - however, takes a different stance.

The same day, he Tweeted his exasperation, stating that as professionals, chefs have a duty to accommodate people with dietary requirements:

Dean said that he was proud to cater for any requirements, and that he would be "happy enough" to take all customers Craig Millar turned away.

The argument got out of hand as the chefs made it personal, questioning one another's prominence and reputation:

Despite the bitter embroilment, Craig Millar stuck to his guns, injecting his unique sense of humour into several more pointed Tweets.

The chef called an article in The Courier 'one sided', joking that it failed to mention his good deeds:

Not content with letting things lie, he went back for more days later:

What are your thoughts chefs? Do you think chefs should adapt to all customers' dietary requirements? How much notice do you think customers should have to give for any special requests? Share your thoughts in the comments!

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Tanwen Dawn-Hiscox

Tanwen Dawn-Hiscox

Deputy Editor 6th January 2020

Scottish chefs fall out over dietary policy