Chefs 2016

Billy Boyter

In 2014 Billy Boyter bought and re-opened The Cellar Restaurant in his home town of Anstruther in Fife, completing a lifelong ambition in doing so. Proudly gaining 3 AA Rosettes and 1 Michelin Star in the first 18 months of business. The Cellar has now established itself as one of the finest places to eat in Scotland.

Billy started his career as a student at Glenrothes College in Fife. It was here that Billy first became involved with the Scottish Junior Culinary Team and competed with them all over the world. In 2002 Billy was selected to represent Scotland at The World Junior Master Chef Challenge in Queenstown New Zealand. Accompanied by his tutor Scott Lyall, Billy went on to win 2 golds and the overall trophy. In the same year Billy was also part of the junior team that competed at The Culinary World Cup in Luxemburg. Where they went on to win 2 gold medals and where crowned World Champions. Billy was also “Scottish Young Apprentice of The Year” in 2002 and also named CIS young Chef of The Year in 2003. He also made an appearance on ITV’s Britain’s Best Dish.

Through his career Billy has worked in some of the best restaurants and hotels in Scotland. Working at Restaurant Number One at The Balmoral Hotel with Executive Head Chef Jeff Bland and his then Head Chef Craig Sandle. Billy eventually worked his way up to become Head Chef at Restaurant Number One before leaving to open The Cellar Restaurant in his home town, where he now looks to create his own style of restaurant.

Brian Grigor

Head Chef Brian Grigor comes from a family of gamekeepers and grew up surrounded by Scotland's natural larder. 

His passion for regional produce saw him crowned Game Chef of the year 2012. 

Richard Dalgleish, sous chef began his culinary career in the Number One kitchen 14 years ago. In 2013 he returned to our team after honing his skills in several of the finest Michelin-starred restaurants in the UK and Middle East.

Graeme Cheevers

Graeme Cheevers grew up on the west coast of Scotland, where he began working in kitchens at the age of 15 and attended college for a short time. It was working in the industry where he felt most comfortable and where his passion for cooking was fueled by great Scottish produce.

Motivated by the industry, Graeme took on a number of chef roles, before Joining Martin Wishart at Loch Lomond in 2010. He fell in love with both the restaurant ethos and amazing location and continued to progress his career through the ranks to become the Head Chef in late 2011.

His passion has since taken him to various kitchens around the world including 3 Michelin Star Per se and Eleven Madison Park in New York.

Graeme is always eager to learn new techniques, work with new produce, although what he loves most is working in the West of Scotland.

Graeme is a contributor to the Saturday Herald food column where he enjoys writing recipes for the home cook.

Jonathan MacDonald & Daniel Spurr

Jonathan MacDonald

Filled with ambition and a passion for food at an early age, a fresh-faced 15-year-old Jonathan knocked on the door of Yes restaurant in Glasgow to ask for a Saturday job. The doors opened. His journey began.

It has been a voyage of adventure that has taken Jonathan on a whistle-stop, globe-spanning tour of duty; moving to London to train further, he subsequently landed the coveted role as Head Chef for the McLaren Formula One team.

Having also lived in Australia and Vietnam, Jonathan returned to his home town of Glasgow five years ago, where he established scoop: an events company which made a significant impression (not least with scoop’s polished aluminium retro-American trailer-cum-fully-fitted mobile kitchen; affectionately nicknamed: “The Bullet”); catering at Scottish weddings with flair and numerous high-profile events.

He then proved a key figure in the street food revolution in Scotland, co-founding Street Food Cartel and was also been mentor to pupils of Linlithgow Academy during the BBC Scotland series, “Teen Canteen”.

In November 2014, marking his contribution to the Food Industry in Scotland, Jonathan joined actor James McAvoy, singer Paolo Nutini, artist John Byrne and broadcaster Sally Magnusson on the list of winners of Glenfiddich Spirit of Scotland Awards 2014, hosted at the 17th-century Prestonfield House in Edinburgh.

The opening of Ox and Finch in May 2014 has been the latest step on Jonathan’s career path (to date). The hugely-popular Kelvingrove restaurant has added a new dimension to the quality dining arena in Glasgow, with its relaxed, sharing concept of contemporary dining. Jonathan describes the food at Ox and Finch as “simple, seasonal and ingredient-led: combining big, bold flavours with global influences served in a relaxed, sharing style, whilst using the finest produce and, of course, top-quality Scottish meat and seafood.”

Daniel Spurr

Aged 28, Strathaven-born Daniel has brought levels of experience and innovation to the kitchen of Ox and Finch which strongly belie his age.

Daniel started out on his career path early: beginning training at 15-years-of-age. Head Chef, Joe Anderson of Steven Sanderson’s restaurant, The Steayban in Glassford mentored Daniel; building the practical experience and the fundamentals of his craft which would eventually lead him to the Rogano in Glasgow. Having turned 20, he soon found himself leading the kitchen of Café Rogano itself.

Daniel then journeyed northwards to the Cameron House Hotel, joining the team at Restaurant Martin Wishart at Loch Lomond. Stating this as a “turning point” in his career, Daniel commenced working in the kitchen at Restaurant Martin Wishart in the May of the year. In November, the kitchen was awarded their first Michelin star and Daniel’s skills saw him to being promoted to sous chef shortly after.

Having previously worked with Jonathan at both scoop and Street Food Cartel, Daniel’s shared-vision of the concept of Ox and Finch has proved an invaluable contribution to the popularity of the restaurant. The style of Ox and Finch is born out of the food and cooking experiences of Jonathan and Daniel, who have both worked in more “fine dining” environments in the past. These experiences have been invaluable in terms of developing foundations and technique, but they have both always preferred a more relaxed, accessible approach to restaurant dining. This has culminated in Ox and Finch.


Julie Sharp

Julie Sharp is a development chef and technical advisor for Callebaut’s Chocolate Academy. 

Having previously held positions at The Landmark Hotel, Mandarin Oriental and The Millionaires’ Club in the Bahamas she returned to the UK to work at Claridge’s before starting with Callebaut four years ago. 

Recently she has  been working on something called The Cocoa Collective, which will be launched in October.  The concept is to mix  savoury things with chocolate. Julie feels there’s a real trend, in particular with bakeries, to add more vinegars, add more salt and to take the sweetness out of desert; everybody’s thinking a lot healthier when they’re eating things. 


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