Kilted Chef

Born and bred in the north east, Craig’s passion for food began at the age of 16, when he started out as a trainee chef at the Strathburn Hotel in Inverurie.  Leaving his rural roots behind, Craig moved to Perthshire to work at Ballathie House Hotel, before taking the job as head chef at one of the finest luxury hotels in Scotland, Cromlix House, at the young age of 24.  This led him to become one of the youngest head chef’s in the country and also one of the youngest chefs to achieve 2 AA rosettes for his culinary skills. Read more:


Craig Wilson, Chef & Proprietor at Eat on the Green Restaurant in Aberdeenshire pictured in the herb garden