Tony cooked up a few dishes using produce local to the area including Highland Curing Company cured salmon and Highland Wagyu beef.
After guests had enjoyed some tasters, Tony engaged in a Q&A, talking about his life as one of Scotland’s most popular chefs and what his plans are for the future.
Before he left the celebrity chef mixed with the crowds and signed copies of his new book ‘Tasty Tony Singh’.
Tony is the first in a line of top Scottish chefs scheduled to make an appearance at No.16 Deli.
On the 16th and 17th of December, reigning MasterChef The Professionals Champion Jamie Scott will be doing a ‘Guest Chef Night’ with the deli’s own Mark Heirs.
Tickets will be on sale to the public with more details available on the website soon – www.no16deli.co.uk
Considered to Bridge Of Allan’s newest and most exciting gastronomic hot spot, Deli No. 16 ensures provenance is king sourcing their ingredients from small local producers. The restaurant's expert team of chefs also produce a wide variety of ready meals, sauces, homemade chutney and of course, their signature wagyu pies.