One of the finalists in the Catering in Scotland chef of the year last May was Graeme Pallister the executive chef at the Parklands Hotel and chef patron at 63 Tay Street in Perth. Graeme believes in keeping food local, honest and simple and is passionate about using the best quality ingredients and supporting local suppliers wherever possible.
He is a member of the Slow Food UK Chef Alliance, which is all about local producers, seasonal ingredients and spreading the slow food word. Perthshire-born, Graeme trained at Kinloch House Hotel in the mid-1990s and has since worked at Longueville Manor in Jersey, the Angel in Sussex, Restaurant Andrew Fairlie at Gleneagles Hotel and Let’s Eat Perth, where he was head chef for two years. Now he’s firmly rooted in Tayside and even writes a column for Dundee publication, Scots Mag.