Alans background
Having left school with no qualifications, Inverness-born Alan Murchison is now managing director of Alan Murchison Restaurants Ltd and is the only British chef outside the capital with two Michelin-starred restaurants.
Alan has worked with several Michelin-starred chefs since he started his restaurant career as a potwasher. He worked under Graham Newbould and Simon Haigh at Inverlochy Castle, then as John Burton Race's sous chef at l'Ortolan, near Reading, which he bought from Burton Race in 2001. He also worked with Raymond Blanc at Le Manoir aux Quat' Saisons, in Oxfordshire, for more than four years as a senior sous chef and teacher.
As chef patron at L'Ortolan, Alan runs eight out of ten services there himself, but he also works one day a week at his other restaurant, La Bécasse, in Shropshire, which he bought in 2007. Both establishments serve modern versions of classic European cuisine. In December 2007 he also published his first cookery book, Food for Thought.
Alan is passionate about British produce, which makes up 95 per cent of the food used in his restaurants. He also leads by example, growing his own mushrooms and picking his own berries for his kitchens.
Alan appeared in the 2009 series of Great British Menu, representing Scotland.
