The ESSE Cookers and Scottish Venison Cookery Theatre is a great way to explore Scottish produce and how to get the best from our game.

The best of Scottish food has always been at the heart of The GWCT Scottish Game Fair and every year visitors flock to The Cookery Theatre to be inspired by well-known chefs and cookery experts.

The main remit is game cookery and you can watch popular names from the cookbook, restaurant and kitchen world. The Theatre is in partnership with ESSE Cookers and Scottish Venison Association, the providers of venison and other game for use in the Cookery Theatre demonstrations. Ardgay Game and Perthshire Game are both integral members of the Scottish Venison Association (SVA), and will be supplying venison for the Cookery Theatre.

Ardgay Game is a second-generation, family-run business with nearly forty years of experience sourcing the finest venison from the Highland estates of Scotland.We pride ourselves on honesty, integrity, and a deep-rooted commitment to quality and the community. All our butchery is carried out in-house by our local team of skilled butchers, who combine tradition with technology to produce the finest meat—prepared to the exceptional standard our customers deserve, and have come to expect from Ardgay Game. Our passion for Highland venison runs through everything we do, from careful sourcing to expert preparation, ensuring every cut reflects the purity, provenance, and rich heritage of the Scottish Highlands.

See our chefs from the 2025 ESSE Cookers and Scottish Venison Cookery Theatre below:

Amy Rankine

Amy Rankine is a passionate forager based in central Scotland with over eight years’ experience leading walks and workshops that connect people with the natural world. Holding a BSc in Food Science and Technology and an MSc in Gastronomy, she is currently pursuing a PhD focused on food and communication. From 2023-2025, Amy participated in the Wildbiome Project, undertaking a three-month diet exclusively of wild foods to study their effects on the gut microbiome.

A dedicated advocate of the Slow Food movement, Amy places sustainability, environmental stewardship, and cultural heritage at the core of her practice. Beyond education, she collaborates with craft drinks producers to infuse wild, local flavours into beers and gins, helping to capture and celebrate a true sense of place in every sip.

Andrew Moss

Andrew Moss runs the acclaimed North Port Restaurant in Perth’s historic cultural quarter alongside his partner, Karen. Their intimate dining space showcases the very best of Scotland’s seasonal produce, delivered with a modern yet unfussy approach. Andrew’s journey in the kitchen began at just 14 years old as a dishwasher, eventually culminating in his takeover of the North Port in 2014.

He has since earned and retained two AA Rosettes for the restaurant and secured a coveted place in The Michelin Guide. His menus are driven by high-quality ingredients and a deep respect for seasonality, with Scottish game taking centre stage – a reflection of his enduring passion for the country’s wild larder.

Andrew Spence

Andrew Spence is a MasterChef of Great Britain and an award-winning chef renowned for his passion for Scottish produce and his ability to elevate dining experiences across the country. Formerly a pastry chef at Fonab Castle, Andrew went on to open The Boar’s Head in Auchtermuchty following the lockdown. There, he developed a successful culinary concept that earned the restaurant its first AA Rosette and the prestigious title of Restaurant of the Year 2024. Andrew’s reputation continues to grow through his refined approach to Scottish cuisine and commitment to quality.

Barry Bryson

Barry Bryson, owner and head chef of Barry Fish in Edinburgh, is an award-winning culinary talent celebrated for his dedication to showcasing the finest seafood. After honing his skills across the UK and gaining valuable international experience during the first ten years of his career, Barry chose Leith- Edinburgh’s vibrant waterfront district- as the perfect home for his first restaurant.

Since opening in February 2025, Barry Fish has quickly established itself as a standout dining destination, earning critical acclaim for its fresh, expertly prepared dishes and warm, welcoming atmosphere. The restaurant’s early success was marked by eager queues of diners in its opening months, a testament to Barry’s skill and reputation. Committed to sustainability and quality, Barry continues to elevate Scotland’s seafood scene with his innovative approach and passion for local produce.

Daniela Forbes

Daniela Forbes is a chef, food stylist, and educator with deep Italian roots and a passion for helping people build confidence in the kitchen. Her instinctive, hearty approach to food is deeply rooted in family traditions. Daniela has led kitchens in cafés and bistros, delivered hands-on food education programmes across Scotland, and worked as a home economist and food stylist.

Since 2020, she has been running sourdough and pizza workshops from her home kitchen in Cramond and developing The Cook Academy, a creative space focused on fun, seasonal cooking experiences for all ages. Today, Daniela curates and runs The ESSE Cookery Theatre at the Scottish Game Fair, bringing together inspiring chefs and speakers to celebrate her simple food philosophy: cook with heart, keep it seasonal.

George Colebrook

London-born George Colebrook’s passion for food began in childhood, inspired by his butcher and dairy farmer grandfathers and a love for simple, ingredient-led cooking instilled by his mother. While studying at clown school in Paris, he began working part-time at Yard, where he fell in love with kitchens and gained skills in butchery and preserving. He went on to work at Jones (Paris), Koya and 6 Portland Road (London), and Barra (Berlin), where he met future business partner Neil Paterson. In 2024, after a stint at Bright in London, the pair co-founded Arete, offering bespoke dining experiences across the UK.

Grant MacNicol

Grant MacNicol is one of Scotland’s most respected culinary professionals, with a career spanning some of the country’s finest kitchens. He has held Executive Chef roles at renowned establishments including Dornoch Castle, Simpsons Hotel, Rufflets in St Andrews, Fonab Castle, and Glenmorangie House. He also successfully ran his own high-end restaurant for several years.

Grant’s leadership in the kitchen has been instrumental in securing and maintaining coveted AA Rosette awards, a testament to his consistent excellence and high standards.

He is also a familiar face to many, having appeared on BBC television, including The Adventure Show and MasterChef: The Professionals, where his skill and passion for Scottish cuisine reached a wider audience.

In Scotland, culinary reputations aren’t built overnight. They grow from deep respect for heritage and a desire to innovate-  a balance Grant strikes with ease. His cooking reflects both tradition and forward-thinking creativity, making him a true ambassador for modern Scottish food.

Lloyd Morse

Lloyd Morse is the co-founder and chef at The Palmerston, a celebrated restaurant and bakery in Edinburgh’s West End that he launched alongside James Snowdon in 2021. With a background in some of the UK’s most respected kitchens, including Primeur and Spring, Lloyd brings a deep-rooted commitment to seasonal, low-waste, nose-to-tail cookery. At The Palmerston, he champions sustainable Scottish produce, working closely with local farmers, fishmongers, and butchers to source whole animals and the finest ingredients for a daily-changing menu of hearty, modern British dishes. At the Scottish Game Fair Cookery Theatre, Lloyd will showcase his passion for game and underused cuts, offering visitors a taste of his innovative yet grounded approach to cooking.

Neil Paterson

Originally from the Scottish Highlands, Neil Paterson entered hospitality as a kitchen porter while working as a snowboard instructor. Discovering a love for cooking, he trained at Boath House, where he learned classical techniques and developed a deep respect for Scottish produce and seasonality. In Berlin, Neil co-founded the acclaimed restaurant Barra, which earned a Michelin Bib Gourmand, and it was here he met George Colebrook. Returning to Scotland, Neil worked as a private chef and at The Palmerston before launching Arete with George in 2024, a service focused on refined, produce-driven dining.

Perthshire Game

Based in Scone, Tom and Oli launched Perthshire Game in March 2023 with a mission to increase access to ethically sourced, sustainable wild game meats for local consumers. All their venison is carefully sourced from Perthshire estates and landowners who partner with Perthshire Game to responsibly manage deer populations and promote ecological balance and sustainable land management.

Perthshire Game is proud to have previously collaborated with the Game for Giving initiative, working alongside local estates to process donated game birds for those in need within the community. Perthshire Game supply their Venison and Wild Game produce to local restaurants, hotels and seasonal farmers markets in Perthshire and have a strong commitment to sustainability and community support.

Pete Gottgens

Pete Gottgens, a former Glenfiddich Spirit of Scotland winner, Michelin Bib Gourmand holder, and acclaimed 3 Rosette chef, as well as a previous record-holder of the world’s biggest BBQ brings his culinary expertise to The Causerie, his latest venue in Blairgowrie. At the Scottish Game Fair 2025, Pete will deliver an unforgettable experience, showcasing the finest sustainably sourced Scottish produce with his signature no-frills, flavour-forward cooking style.

With over 50 television appearances across BBC, ITV, RAI, and SABC, Pete is renowned for letting high-quality ingredients shine through bold, uncomplicated dishes that celebrate natural flavours with minimal fuss. His passion for Scottish food and sustainability makes him a standout chef and a perfect fit for this celebration of game and local produce.

Richard Dalgleish

Richard Dalgleish is the Estate Executive Sous Chef at The Gleneagles Hotel, one of Scotland’s premier luxury destinations. With a strong focus on seasonal, locally sourced ingredients, Richard plays a key role in delivering exceptional dining experiences that celebrate the rich culinary heritage of Scotland. Known for his skillful technique and dedication to quality, he works closely with local suppliers and estates to ensure the freshest produce is featured on every plate. Richard’s passion for combining traditional flavours with contemporary cooking methods makes him an integral part of Gleneagles’ acclaimed culinary team.

Stavros Bampatsikos

Stavros Bampatsikos is the Head Chef at the renowned Strathearn restaurant at Gleneagles, where he leads one of Scotland’s most iconic fine dining experiences. With a career rooted in classical training and shaped by a passion for seasonal, ingredient-led cuisine, Stavros brings a refined yet honest approach to the plate.

He has garnered recognition for his leadership and creativity, contributing to the Strathearn’s continued success as a destination restaurant. Under his direction, the kitchen celebrates the very best of Scotland’s natural larder – showcasing wild game, exceptional meats, and world-class seafood from the North Sea through to the waters of the Outer Hebrides.

Tim Maddams

Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire. He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before returning to south-west England to work with Hugh Fearnley-Whittingstall. A key spokesperson in the arena of responsibly sourced produce, in 2020 he moved to the sunny Moray Coast of NE Scotland where he continues his small enterprise, teaching, cooking and consulting on ethical, sustainable local food.

Tom Kitchin

Tom Kitchin is the Michelin-starred chef and proprietor of The Kitchin in Leith, which was awarded a Michelin Star just six months after opening in 2007 – making Tom Scotland’s youngest Michelin-starred chef proprietor at the time. The Kitchin has since retained its star and holds 5 AA Rosettes. Classically trained, Tom honed his skills in some of the world’s most prestigious kitchens, including under Pierre Koffmann at La Tante Claire in London, Guy Savoy in Paris, and Alain Ducasse at Le Louis XV in Monte Carlo.

Together with his wife Michaela, Tom runs Kitchin Group, which includes The Kitchin, the award-winning gastropub The Scran & Scallie, and The Bonnie Badger in East Lothian – both Bib Gourmand recipients. Guided by a “From Nature to Plate” philosophy, Tom’s cuisine marries classical French technique with the finest Scottish seasonal ingredients. A published author and familiar face on British television – including ‘Remarkable places to eat’ and as guest judge on MasterChef – Tom is also dedicated to community work, youth mentorship, and was awarded an Honorary Doctorate of Arts from Edinburgh Napier University for his contributions to Scottish food culture.

Tony Singh

Tony Singh MBE is one of the UK’s most vibrant and innovative chefs, celebrated for his bold fusion of Scottish and global flavours. A leading figure in British gastronomy, Tony has built a reputation for combining his Sikh heritage with Scotland’s exceptional local produce, creating a unique and energetic style of cuisine that has earned him critical acclaim and a devoted following.

With a career spanning over 30 years, Tony has headed several award-winning restaurants, appeared on numerous television shows including The Great British Menu, Saturday Kitchen, and Ready Steady Cook, and co-hosted The Incredible Spice Men on BBC Two. Beyond the kitchen, he is a passionate advocate for food education, sustainability, and community outreach. In recognition of his services to the food and drink industry, Tony was awarded an MBE in 2017. Whether through his restaurants, media work, or charitable efforts, Tony continues to inspire with his commitment to flavour, creativity, and cultural celebration.