FRASER CAMERON

Fraser has been into his cookery since a a very early age and knew quickly that he wanted to be a Chef. The atmosphere in the kitchen and the teamwork between the chefs really appealed to him. He’s enjoyed positions with increasing responsibility throughout his career, and has welcomed the support and tutoring of excellent chefs with a variety of styles and interests.
Through studying at Perth College UHI I gained a HND Professional Cookery qualification. Alongside this I was awarded the Andrew Fairlie Scholarship run in partnership with the college, at the age of 17, and I was also awarded the SQA Local Student of the Year Award.

After his time at Restaurant Andrew Fairlie he joined the Strathearn team within The Gleneagles hotel for a brief spell before moving to Edinburgh. Working initially with Martin Wishart at The Honours before moving to Paul Kitching’s Restaurant 21212 where I became Sous Chef and helped to retain the restaurants Michelin Star for 2 years. While working at 21212 I also became the Chef Ambassador for Real Galloway Beef and The Galloway Cattle Society. This opportunity enabled me to go on a learning journey to Australia and represent Scotland at the Galloway World Congress. At the same time, I was also invited to be a Young Ambassador for Scottish Food and Drink.

I was then approached by Jonathan Brett to do some development work for the Annandale Distillery’s newest project – The Globe Inn. After a few months developing menus and recipes I officially took on a full-time position with the group as Sous Chef. Since then, I have worked hard to help push the standards of not only The Globe Inn but also our small coffee shop at Annandale Distillery. At the end of 2019 I was recognised as one of Scottish Reviews 2020 Vision Young Scottish People of the Year. This was then closely followed by being awarded the CIS Young Chef of the Year award.

My goals and aspirations are constantly evolving. My current main aim is to earn a Michelin Star at The Globe Inn. It would be a dream come true to have my name in the red book and I think it would not only be amazing for us but amazing for the region of Dumfries and Galloway. After chasing the Federation of Scottish Chefs Scottish Young Chef of the Year Trophy for 6 years (3 consecutive finals) I would love to take part in more competitive cooking – my main focus at present is to be good enough to be part of the Scottish Culinary Team and represent Scotland on the international stage.