Join us tomorrow from 5pm as we host an Instagram Live chat about the current crisis, future of the industry and cooking at home with chefs Barry Bryson and David Hetherington.
Tomorrow's Instagram Live chat is the start of a series of conversations by chef Barry Bryson who will invite a different guest on each week.
Barry and David will be chatting to me for the first time on an online public platform, and we are encouraging foodies and Scotland’s food and drink community to join us as we discuss topics such as: kitchen life in lockdown, planning for the future post-lockdown and what that might look like, the growing interest in local suppliers and producers and what's in season for cooking at home.
We will be live from 5pm on Tuesday 12 May on the Scotsman food and drink Instagram, and will be taking questions throughout the chat.
David Hetherington is the head chef at the Bridge of Orchy Hotel in Argyll.
David has just won the Scottish Hotel Awards’ most ‘Inspiring Chef of the Year’ award.
Working with local suppliers and farmers, David creates delicious menus at The Bridge of Orchy Hotel using seasonal locally sourced Scottish ingredients.
He is leading the hotel in its mission to create a foodie haven in the Highlands, serving up the very best in local produce.
David previously held the position of head chef at the Loch Lomond Arms Hotel in Luss and was crowned ‘Provenance Chef of the Year’ by the Scottish Food Awards and Academy in 2018.
As head chef at the Finnieston in 2017 he led the restaurant to win ‘Glasgow Restaurant of the Year’ and in 2012 he took part in BBC’s MasterChef, The Professionals.
Originally from Arrochar, David is known for his eye-catching dishes with bold flavours and is committed to working with local suppliers in the Highlands such as Darach Croft in the Ardnamurchan Peninsula and Duntarrin Farm by Oban.
Barry Bryson is one of Scotland’s leading private events chefs and runs Cater Edinburgh.
Barry attended Madras College in St Andrews and trained as a chef at Elmwood College in Cupar, now Scotland’s Rural College (SRUC).
He is motivated and inspired by Scotland’s natural larder, creating seasonal menus that combine traditional and contemporary cooking techniques.
He skilfully takes restaurant concepts and fine dining to the events platform, showcasing his modern Scottish food in a variety of unique venues and events spaces across Scotland and beyond.
Barry’s client portfolio includes some of the world’s most iconic luxury brands: Louis Vuitton, Aston Martin, Rolls Royce, representing Scottish/British modern cooking for the British Embassy in Uruguay, plus Volvo, Glenmorangie and Edinburgh International Book Festival.
In 2018, Barry took his culinary creations to the stage after being personally selected by TV cook, author and journalist, Nigel Slater, to star in his autobiographical play, ‘Toast’, at Edinburgh’s Traverse Theatre.
He continues to share and impart his knowledge, experiences and skills with the next generation of banqueting chefs, students and the public through talks and demonstrations at the Edinburgh New Town Cook School, Edinburgh Foodies Festival (summer & Christmas), Edinburgh Food Festival, Gardening Scotland Show (Edinburgh) and Country Living Christmas show (Glasgow).
Scran season 2: How Scotland's food industry can overcome the crisis - with James Withers, Mark Greenaway and Petra Wetzel