Craig Wilson

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.  Inspired to open his own restaurant, serving high quality food using the finest local ingredients, Craig returned to the northeast and Eat on the Green was born.  Craig has received wide recognition both from loyal guests who return time and time again and from local and national industry awards.

Kevin Dalgleish

Kevin’s career began in his home town of Hawick. From there he moved to London, to The Savoy Hotel, to work for Chef Des Cuisines Anton Edelmann. After 3 years he moved back to Scotland and worked in some of Scotland’s top hotels and restaurants. Kevin moved to Aberdeen in 2012 from the five star Ackergill Tower to open up Aberdeen’s chic The Chester Hotel, firmly placing it in Scotland’s dining scene with winning Head Chef of The Year 2015, New Restaurant of The Year 2016 and Executive Chef of The Year 2017.  Taking over Amuse Restaurant at the start of 2022, he is looking to create a relaxed, friendly environment using local seasonal ingredients with French soul!

Steve Buchan

Steve’s baking journey started when he was 17, working part-time within Asda’s bakery. In 2010 he started with the Ythan Bakery of Ellon to complete his level 3 apprenticeship with the Scottish Association of Master Bakers. Since then, Steve has worked as a bakery supervisor within Dobbie’s Garden Centres and in Ray Allan Bakery in Peterhead. When Steve’s wife Zoe went vegan in 2019 he was shocked at the poor vegan choices for her when it came to baked goods. It took several months of trial and error, establishing what works and trying new things, and in July 2019 Steve launched the Vegan Bay Baker at Pitmedden Gardens North Hop Plant Based event. Since then, Steve now has one shop (and one more soon to be open!) along with the bakery in Newburgh.

Ian Logan

After 21 years at Chivas Brother, Ian Logan joined Duncan Taylor Scotch Whisky as senior manager of whisky and hospitality. Established in 1938, Duncan Taylor Scotch Whisky Limited is a specialist independent whisky merchant with one of the largest privately held collections of aged single malt and single grain Scotch whisky casks. Today, the company releases these prized spirits via an impressive range of award-winning product brands, all bottled at its headquarters in Huntly.

Porterhouse Steakhouse

Porterhouse is an award-winning restaurant named after the cut of steak famous for its flavour and special qualities. Preparing and serving flavoursome steak is their passion, whatever your preferred cut may be. Whether it is a juicy fillet, a succulent sirloin, a ribeye or a Chateaubriand for two, their chefs treat top-quality steaks with the care and respect they deserve and will prepare your order to your exact preference. Join head chef Gary Owens and Donald Thain, head of Thainstone events as they prepare fantastic dishes from the restaurant.