One to Watch
TSC Award 2024 One to Watch is Craig Nelson
Craig Nelson Craig Nelson is the dynamic and talented Head Chef of Ox and Finch in Glasgow, bringing fresh energy and refined skill to one of the city’s benchmark neighbourhood dining destinations.
Having risen through the ranks in Scotland and London, he now leads the kitchen at Ox and Finch, earning recognition as the winner of the “One to Watch” award from The Staff Canteen in 2025.
Originally from the East Kilbride area near Glasgow, Craig began his culinary journey close to home, developing his foundational skills locally before moving to London’s high-pressure kitchens to gain broader experience. His London tenure included working under esteemed chefs such as Three Michelin starred chef, Brett Graham, Jake Leach, Sally Abé and Josh Cutress at the renowned The Harwood Arms.
In 2024 / 2025, Craig returned to Ox and Finch—where he had previously worked as Sous Chef—to take on the Head Chef role, steering the menu through the restaurant’s major refurbishment and relaunch. He brought with him a clear vision: retain the restaurant’s
signature seasonal-and-sharing-plate ethos, while injecting creativity and fresh perspectives garnered from his London experience.
Craig’s style at Ox and Finch emphasises high-quality Scottish produce, inventive flavour combinations and a collaborative kitchen environment. Returning fan-favourite dishes sit alongside new plates such as whipped cod roe with furikake and endive, or duck liver parfait with Negroni marmalade and brioche.
Winning the “One to Watch” award signals that Craig is widely regarded as a rising star in the UK hospitality industry—someone poised for significant impact. As he puts it: “It’s massive, especially for my first year being Head Chef… it wouldn’t be possible without the team.” I
n short, Craig Nelson combines regional roots with metropolitan polish, creative ambition with team-centred leadership, and respect for a restaurant’s identity with the courage to evolve it. His tenure at Ox and Finch promises to strengthen the venue’s standing in Glasgow’s vibrant dining scene—and beyond.
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