Great British Menu 2023 chefs: Kevin Dalgleish, Scotland Heat

Kevin Dalgleish, Chef Owner of Amuse by Kevin Dalgleish, is one of four chefs competing for the Scotland region on Great British Menu 2023.

Series 18 of the competition starts on January 31 2023 on BBC Two at 8pm and will air for eight weeks.

Kevin is going head to head with chefs Adam Handling, Tunde ‘Abi’ Abifarin, Mark McCabe in a bid to represent Scotland in the regional finals, and ultimately cook a dish at the final banquet.

This is Kevin's first time competing in Great British Menu.

Biography

Kevin Dalgleish is considered one North East of Scotland’s most prominent chefs for the last two decades.

After training under the legendary Anton Edelman at The Savoy in London, he moved back to Scotland as head chef for 10 years at the exclusive Ackergill Tower where he started The Food of Love weekend.

These events saw him joined by some of the country’s top culinary stars from Angela Hartnett and Anton Mosimann to co-host private dining weekends. 

In 2012, Kevin joined The Chester Hotel in Aberdeen as executive chef where the concept evolved into The Signature Food Festival and became an annual event at the hotel. 

Over the years the festival continued to attract the great and the good of the UK’s kitchens to cook for charity including Marco Pierre White, Phil Howard, Daniel Clifford, Glynn Purnell and Richard Corrigan. 

Full name

Kevin Dalgleish

Nickname

Daggie

Age/DOB

21-08-1975

Place of birth / residence

Birthplace is Edinburgh but living in Aberdeen

Relationship status / children

Married with 2 children -Hannah and Robbie and my wife Kerry

Height

5'9

Type of chef (restaurant, hotel, development chef, etc.)

Restaurant chef, however mostly hotels in my career

Favourite type of cuisine

I love most but really I love local cuisine in whatever country I visit where I find they cook from what’s around them.

Path to becoming a chef

Started as a YTS apprentice back in Hawick moving to London at 19, then west cost of Scotland before living in the far north of Scotland where I really found out about the true nature of Scotland larder. After 12 years I had the opportunity to open up Aberdeen first 5 star hotel. After 10 years there I took the plunge to open Amuse.

Personal and professional mentors / role models 

Growing up in Hawick I was surrounded by rugby, the 2 biggest was Jim Telfer my rector at the high school and also the Lions Coach so you can imagine what he had to say to me when I told him I had to give up rugby to become a chef also a chef Calle Ian Cunningham who really sent me on my path when I was 15-18 and sent me to London Role model’s I would say Phil Howard - and Richard Corrigan.

Guilty pleasure dish

Foie gras and Sauternes

Best / worst thing about being a chef

Making memories for people/ missing family life.

Feelings stepping onto the GBM set

Excited, proud and of course nervous.

Plans for the future

It’s only been 7 months since opening amuse so really just focusing on that and whatever comes our way.