Grant MacNicol is one of Scotland’s most respected culinary professionals, with a career spanning some of the country’s finest kitchens.
He has held Executive Chef roles at renowned establishments including Dornoch Castle, Simpsons Hotel, Rufflets in St Andrews, Fonab Castle, and Glenmorangie House. He also successfully ran his own high-end restaurant for several years.
In Scotland, culinary reputations aren’t built overnight. They grow from deep respect for heritage and a desire to innovate- a balance Grant strikes with ease. His cooking reflects both tradition and forward-thinking creativity, making him a true ambassador for modern Scottish food.
What’s the closest thing you have to a signature dish?
Loin of Venison with black pudding torte, mable and parsnip puree, roasted root vegetables, chocolate and raspberry jus, parsnip crisps.
Describe your style of cuisine in ten words?
Fresh, seasonal, local, Scottish, Mediterranean, classic, refined, bespoke, elegant, modern.
Best and/or most memorable meal you’ve ever eaten?
The Frog in London from Adam and his team is amazing in every way.
Worst or weirdest thing you’ve ever eaten?
Casu Marzu (maggot cheese).
Worst thing you’ve ever cooked?
Harkarl (fermented shark) – it is just bad.
What’s the dish that you’re most proud of having cooked?
Wild salmon on the side of a river with my grandpa aged 11 as it was the first big fish I landed.
Favourite ingredient?
I love chorizo, even better, a venison chorizo. It can make any dish better.
Your go-to recipe book?
I am not a big cook book chef but loved Mark Greenaway’s Perceptions.
What other country’s cuisine really excites and intrigues you?
I used to own a Mediterranean Restaurant and we had so many different chefs from Turkey and the Middle east with amazing flavours and spice, love it!
Your favourite Scottish chef?
Jamie Scott.
Favourite chef outside Scotland?
Adam Handling.
Who taught you to cook or ignited your passion for food as a youngster?
My family in general. My dad was a gamekeeper and we lived in the middle of nowhere so we had to cook what we got. My mum with her amazing bakes and sweets, and my granny made things up from the fridge all the time, always tasted great.
Most important lesson a young chef can learn?
Be a sponge and always taste, have a spoon ready
Culinary mentor – the most important person in your development as a professional chef?
Colin Thompson at Dornoch castle. He taught me the importance of understanding not only the food but the business side of being a chef. And Tom Kitchin, doing stints in his kitchen showed me the top end of Scottish food and using all the produce from Scotland.
Best thing about the industry?
Becoming a family with your team friendships for life.
Worst thing about the industry?
Missing out on important life events.
What’s the biggest sin a chef can commit?
Not tasting and seasoning their food
What do you eat when you’re at home?
Simple foods like my step mum’s lasagne – so good!
Celebrity guest or your perfect dinner party – who would you most like to cook for?
Being a private chef in Scotland I have cooked for some very high profile clients already, but Jean Claude Van Damme, loved his films! Or, John Candy.
Tell me something about you that virtually no-one knows?
I filmed for first dates years ago but the show never went out, lucky for me.
What’s your favourite wine?
Cloudy Bay
Your spirit of choice?
Glenmorangie whisky
Do you play music in the kitchen and, if so, what’s your go-to track or artist?
Yes, when I had the Byzantium a lot of the chefs did not speak English when they started so we used music to help them learn. One of the chefs first English words after I told him he had been very good in service was Shine bright like a Diamond inspired by Rihanna
If you weren’t a chef, what would you be?
I would have loved to be a rugby player
Grant will be attending this year’s Game & Wildlife Conservation Trust Scottish Game Fair, which takes place from 3-5 July at Scone Palace in Perthshire.
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