Back for a third year, the amazing team at The Staff Canteen will once again interview the hottest Scottish Chefs as they cook live. Make sure you grab a front seat so you can taste the dishes that have made these chefs famous.

The Staff Canteen Live 2023 line up has been ANNOUNCED!


 The Staff Canteen Live 2023 Line Up

Wednesday 8th March 2023

Graeme Cheevers, Chef Patron, Unalome by Graeme Cheevers

Kindly sponsored by

Rational UK Logo


Kaori Simpson, Chef Owner, Harajuku Kitchen
13:30 Paul Wedgwood, Co-Owner & Head Chef, Wedgwood the Restaurant
14:30 Calum Montgomery, Chef Patron, Edinbane Lodge



 Thursday 9th March 2023


11:00 Tom Kitchin, Chef Patron, The Kitchin
12:00 Adam Handling, Owner, The Frog by Adam Handling

Stuart Ralston, Chef Owner, Aizle & Noto

Kindly sponsored by

Rational UK Logo


François Galtier, Sodiaal

Kindly sponsored by

Sodiaal excellence of french dairy

15:00 Roy Brett, Chef Owner & Jake Hassell, Head Chef, Ondine Oyster & Grill





Graeme Cheevers ScotHot 2023

Graeme Cheevers, Chef Patron, Unalome by Graeme Cheevers

Graeme Cheevers is the chef patron of one Michelin-starred UNALOME in Glasgow, Scotland. Graeme's passion for food stemmed from a young age, leading him to successful career working in some of the world's finest kitchens. He was offered a commis position at the age of 21 after doing a stage at Michelin-starred chef Martin Wishart’s Loch Lomond. Within two years, he was named head at the restaurant; a year later, he officially retained the restaurant's star, and subsequently did so for another five years. In 2018, Graeme took on the role of head chef at The Isle of Eriska Hotel, where he was also awarded a star in the Michelin Guide for Great Britain and Ireland 2020. In 2021, Graeme started his own venture, Unalome by Graeme Cheevers, earning recognition from the Michelin Guide five months later, and a star within eight months of opening.


Kaori Simpson








Kaori Simpson, Chef Owner, Harajuku Kitchen

Kaori Simpson brings three generations of Japanese cooking to bear on the menu and the food is a winning mix of tradition and contemporary flavours which nod to Tokyo. Her journey to Scotland came after she studied international relations at Plymouth University and met her husband who was from Edinburgh. She spent time working with Tom Kitchin before opening her Harajuku. In 2018 Harajuku Kitchen was awarded an AA Rosette and also won Best Japanese Restaurant at the Asian Curry Awards, Flavours of the World Awards from The Scottish Food and Drinks Awards, and recently 2018 The Scotsman Food Awards, won the Best Street Food awards in Scotland.


Paul Wedgwood

Paul Wedgwood, Co-Owner & Head Chef, Wedgwood the Restaurant

Paul has worked for a variety of establishments, from gastropubs to fine dining Michelin starred restaurants. In 1999 Paul opened the Georgian House Bar in Kendal, before opening Wedgewood The Restaurant six years later. Wedgwood the Restaurant has quickly become a key player in the Edinburgh restaurant scene, with Paul often performing a regular cooking demonstration throughout the UK and around the world.


Edinbane Lodge 23 2

Calum Montgomery, Chef Patron, Edinbane Lodge

Born in Portree on the Isle of Skye, Calum's first hospitality role was at the Cuillin Hills Hotel, after which he went to train as a chef under MasterChef: The Professionals winner, executive chef and lecturer at the city of Glasgow College, Gary Maclean. Calum won the sous-chef of the year award in the Scottish Hotel Awards 2015, as well as 3 AA-Rosettes aged just 26 before joining Kinloch Lodge to work under executive chef Marcello Tully until he left to open Edinbane Lodge in 2018. Since then, the restaurant with rooms has earned multiple accolades, including 3 AA Rosettes, the Best Newcomer of the Year Award from the CIS in 2019, and mentions from both Harden's and Michelin.


Tom Kitcin

Tom Kitchin, Chef Patron, The Kitchin

Tom Kitchin is one of the most successful chefs in Scotland. Tom worked under Pierre Koffmann at his 3-Michelin starred restaurant, La Tante Claire. Koffmann, a hard taskmaster, remains a huge inspiration and mentor to the chef today. After working for Koffmann, Tom spent some time under other Michelin-starred chefs, honing his culinary skills and acquiring crucial experience. He worked for Guy Savoy in Paris and Le Louis XV, Alain Ducasse’s restaurant in Monaco. In 2006, he returned to Edinburgh and opened his own restaurant with his wife, Michaela. Within six months, The Kitchin had achieved its first Michelin star and has enjoyed more success including awards for: Best UK Restaurant; Best Restaurant in Scotland; and five AA rosettes in the AA Restaurant Guide 2016. 


Adam Handling

Adam Handling, Owner, The Frog by Adam Handling

Starting his career off at Gleneagles, where he was the hotel’s first ever apprentice chef, Adam went on to become Fairmont’s youngest ever Head Chef. Since starting out, Adam has won a number of impressive awards, including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year, Chef of the Year in the Food & Travel Awards. After being voted both by the public and a selection of esteemed industry judges, Adam received Restaurateur of the Year in the British GQ Food and Drink Awards 2020.


Stuart Ralston

Stuart Ralston, Chef Owner, Aizle & Noto

Stuart Ralston has worked in some of the world’s most coveted culinary locations, including New York, where he spent six years and Barbados, where he worked at L’Acajou at Sandy Lane Hotel. In April 2014, Stuart and his wife Krystal returned to Edinburgh to open Aizle, a Scottish bistro which married Stuart’s international culinary education to Scotland's finest produce. In 2019, Stuart opened a second restaurant, Noto, a casual take on his highly acclaimed fine dining restaurant, with an a la carte menu featuring food inspired by the chef's time in New York. Stuart was among the first wave of chefs to cut down his restaurant's opening days to four days to improve his team's (and his own) work-life balance, a move which has since been adopted by many and which is hoped will inspire more young people to consider a career in hospitality.


francios galtier

François Galtier, Sodiaal

At just eight years old, François Galtier decided that he wanted to be a baker or pastry chef so that he could give people pleasure through food. A dream that he has fulfilled thanks to his perseverance, passion, and ingenuity. Chocolatier, international pastry consultant, and World Pastry Cup Bronze Winner 2009, he has coached several national teams. He also has his own brand of chocolate, KKO Belgium, alongside David Redon.

Sodiaal is one of the leading dairy cooperatives in France offering a wide array of products range from PDO cheeses to Brittany butter and UHT milk and cream. From milk collection to cheese making, Sodiaal’s production is deeply rooted in France with the company taking pride in maintaining the local economy in order to offer products strictly made in France. Far more than a simple French origin, Sodiaal’s products reflect the respect we have for our producers and the French terroirs we wish to preserve.


Roy Brett 1

Roy Brett, Chef Owner, Ondine Oyster & Grill

Born and raised in Edinburgh, Roy Brett has worked at some of the UK’s best restaurants including the Savoy Grill in London and Rick Stein’s Seafood Restaurant in Padstow. In 2009 Roy opened his own restaurant, Ondine, back in his home city Edinburgh. Roy is committed to sustainable seafood with Ondine being the first independent restaurant in Scotland to have MSC certification for sustainable sourcing. As a leading industry figure in Scotland, Roy has advised the Scottish Government on sustainable seafood issues and has represented Scotland at major food and cooking events all over the world including Ireland, Abu Dhabi and Singapore.

Jake Hassell

Jake Hassall, Head Chef, Ondine Oyster & Grill

Jake grew up in East London and has previously worked at a number of top restaurants in London and Scotland, including The Galvin brothers Michelin starred La Chapelle, The Pompadour by Galvin, The Strathearn at Gleneagles Hotel, and most recently Head Chef at Martin Wishart’s Michelin starred Leith restaurant. Jake was also a finalist in the 2021 Roux Scholarship. 



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