Speakers

Chris began with a career in stocks and shares at Lloyds Banking Group and switched to a career in stocks and sauces in 2016. His career change was sparked by the sell-out success and creation of Edinburgh’s first supper club Charlie and Evelyn’s Table (established 2009).   

He moved to London and began the Leiths School of Food and Wine Diploma. He graduated as Best Student in 2016 and from then worked freelance as a private chef and food stylist for Waitrose alongside gaining restaurant experience with Rick Stein and Nathan Outlaw before he and his family moved to Highland Perthshire Scotland, Ballintaggart Farm in 2016.  

Ballintaggart began as a refined rural B&B in Highland Perthshire, and has now grown to become an indulgent food escape comprising a Cook School, event space, luxury exclusive use accommodation, and nearby hotel, bar and restaurant, The Grandtully Hotel (which has received One Michelin Key for two years running). Chris has also opened five retail spaces across Scotland, showcasing the best in Scottish produce, as well as expanding his increasingly successful private catering business. 

Chris’s food showcases Scotland’s outstanding natural larder. Menus change frequently to reflect the seasons, the best artisan producers and elements foraged from the surrounding woodlands and glens. Chris is incredibly passionate about Scottish food and drink, the quality and sustainable nature of seasonal produce, and takes a meaningful approach to working with small suppliers from across Scotland