Email:  deesidefoodfestival@outlook.com

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Chef Demos

This year the chef demonstrations will take place across two stages within the Street Food Cafe area:  the Marquee Stage and the Seafood Scotland Stage.

Some of the most distinguished chefs from our region will entertain and inspire us all as they create delicious dishes using the local produce from our area.

Demonstrations will run throughout the day and are free of charge - just come along and take a seat. At the Marquee Stage the comperes for the day will be Craig Wilson from Eat on the Green in Udny Green and Lauren Mitchell from "Jeff and Lauren" at North Sound 1, while the Seafood Scotland Stage will be hosted by John and Cat Franchetti.

At the Marquee Stage

Midday - Simple Suppers with Graham Mitchell, Newmachar Hotel

1pm - Reducing Food Waste with Orry Shand, Entier Services

2pm - Meat Free Mondays with Nick Coetzer, Roots Catering

3pm - Cooking For Allergies with Ross Cochrane, Rothesay Rooms

At the Seafood Scotland Stage

12.30pm - Ross Cochrane, Rothesay Rooms

1.30pm - Kevin Dalgleish, The Chester Hotel

2.30pm - Orry Shand, Entier Services

3.30pm - Fish for Health, Cat Frankitti

Kevin Dalglish,

The Chester Hotel

Ross Cochrane,

Rothesay Rooms

Orry Shand,

Entier Services

Graham Mitchell

Newmachar Hotel

Craig Wilson

Eat on the Green

Nick Coetzer

Roots Catering

Photo kindly provided by Society

Craig Wilson ‘The Kilted Chef’ is the owner of the award-winning Eat on the Green restaurant in Udny Green, Aberdeenshire. With over 30 years in the industry, Craig is passionate about locally grown produce and showcasing the best of Scotland’s larder. Since he opened his restaurant in 2004,  Craig has earned a loyal customer base and received wide recognition amongst local and national industry awards. 

An ambassador for Scottish food and drink, Craig has been honoured to cook for many high profile celebrities including Sir Sean Connery, Sir Alex Ferguson and Sir Patrick Stewart. He even went stateside to fly the flag for Scotland’s fantastic produce in New York as part of Scotland Week and more recently, was the only Scottish chef to feature in a Culinary Stars food event at the five-star Sofitel Legend Metropole Hotel in Hanoi, Vietnam. 

A committed supporter of cancer related charities, Craig has raised over £250K through various challenges, food demonstrations, fundraisers and events. He has also worked with Friends of ANCHOR since 2015, a cause which is very close to Craig’s heart and during this time he has raised a phenomenal £80,000 for the charity.

Kevin Dalglish has over 25 years of experience and has worked alongside many of the country’s leading chefs, since moving to Aberdeen’s Chester hotel he has won many prestigious awards; Executive Chef of the Year 2016 from Scottish Hotel Awards, New Restaurant of the Year 2017 from the CIS Awards, 3 Hotel Restaurant of the Year Awards, North East Chef of the Year and also Seafood Chef of the Year.  Kevin is passionate about Scotland’s larder and his food is created from the very best seasonal produce available in abundance from the fertile lands and seas of the Scottish coastlines.

 

Ross Cochrane, a seasoned professional whose career has spanned 14 years, was appointed head chef at The Rothesay Rooms in 2017.  Former Chef of the Year, Ross's passion for food and his flare for presentation provides a feast for the senses. His ethos of 'farm-gate to dinner plate' ensures guests of his Ballater restaurant are served fresh, locally sourced seasonal dishes

 

Orry Shand, head chef at Entier, has been in the industry 15 years and formerly worked at restaurant Andrew Fairlie, No 1 @ The Balmoral Hotel as well as Eat On The Green in Udny Green. Orry's daily role is to ensure the high standards Entier delivers across everything they do; from overseeing the SVQ training of our Fresh Olive apprentice scheme to cooking food of the highest quality for large scale events. Orry also travels around Europe as team captain of the Scottish Culinary Team.

Graham Mitchell is head chef of the Newmachar Hotel which is currently undergoing a refurbishment and rebranding.  Over his 17 years in the kitchen Graham has worked at some of the top North East eateries including Moonfish and The Chester Hotel, as well as with the luxury cruise liner company Seabourn.  Previously he was head chef of the 5 star Trump Estate, worked at the Cock and Bull and The Rox Hotel serving up traditional seasonal Scottish with a modern twist.  Graham is a member of the Scottish Culinary Team and has won an array of awards including gold for North East of Scotland  Seafood and Beef Chef of the Year, gold for Scottish National Seafood Chef as well as being Scotland's first QMS Surf and Turf Chef of the Year.

 

Nick Coetzer is the owner of Roots Catering which specialises in vegan cuisine.  After arriving in Aberdeen from South Africa in 2002 Nick worked at a variety of Aberdeen venues including The Ferryhill House Hotel, The Marcliffe, The Cowshed and most recently was head chef at Drumtochty Castle.  While pursing an opportunity to work at a two-Michelin-star restaurant, The Vineyard in Berkshire, for six months, Nick’s fine-dining approach to vegan cuisine developed.  He now applies all he has learned over the years to bring something new and refreshing to Aberdeen foodies and with veganism a growing trend, there’s never been a better time to promote this lifestyle.