Peter McKenna is the chef and restaurateur behind Glasgow’s Bistro Eleven Fifty Five and the former chef-owner of the acclaimed Gannet restaurant.
Originally from Ireland, His career has taken him across international kitchens shaping a culinary style grounded in classical technique, exceptional produce and genuine hospitality.
Peter has spent much of the past 20 years championing Scotland’s exceptional nature, building close relationships with independent farmers, fishermen, growers and artisan producers.
After more than a decade at The Gannet, Peter opened Bistro Eleven Fifty Five in Glasgow’s Finnieston neighbourhood, bringing a fresh approach to his cooking. Combining classical French techniques with Scottish ingredients and influences from his Irish heritage, the restaurant offers serious cooking in a relaxed, informal setting.
His restaurants and cooking have received widespread national recognition, including recent praise from The Times and the Michelin Guide.
What do you think are the greatest opportunities for the Scottish tourism, retail and hospitality industries in 2027?
Scotland has one of the finest natural larders in the world, but I still don’t think we shout loudly enough about it.
Our farmers, fishermen, growers and independent producers are the real heroes of our food culture. We need to celebrate them, tell their stories and give visitors more reasons to experience what makes Scotland special.
We also need to invest in our young people. Hospitality should be seen as an exciting, creative and rewarding career, not simply a stopgap.
The industry is facing enormous challenges, particularly independent businesses, but there’s no shortage of talent or ambition. We just need to create the conditions for both to thrive.
What are you most looking forward to seeing, meeting or attending at ScotHot?
The people, without question!
I’m looking forward to catching up with old friends, meeting passionate producers, discovering new ingredients and seeing what the next generation of chefs is bringing to the table.
The Scottish Culinary Championships will be a particular highlight. There’s nothing better than seeing young chefs pushing themselves and taking pride in their craft.
I’m also keen to meet smaller independent producers. Some of the most exciting things happening in Scottish food are coming from people working incredibly hard, often without the recognition they deserve.
And I’m always up for a good conversation about food, restaurants and where our industry is heading!
Why do you think events like ScotHot are important to the industry?
Running a restaurant can be pretty all-consuming. Sometimes you need to get out of your own kitchen, meet people, exchange ideas and remind yourself why you got into this industry in the first place.
That’s what events like ScotHot are all about.
They’re an opportunity to celebrate the talent we have in Scotland, support our producers and inspire the next generation.
But they’re also a chance to have some honest conversations. Independent hospitality is under real pressure, and we can’t ignore that.
We’re an incredibly resilient and creative industry, but we need to support one another, share knowledge and make sure the next generation has something worth inheriting.
