David Millar
Born in Paisley, Glasgow, but now based in Edinburgh, David has a vast range of experience working in both London and Scotland. He is returning to the Great British Menu kitchen for redemption - and to get to the banquet.
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He has worked at a number of Michelin starred restaurants including The Kitchen (1*), Alain Ducasse (3*) and Pied a Terre (2*), giving him a vast wealth of knowledge and experience.
David was previously Executive Chef at Jupiter Artland, in Edinburgh, where having the kitchen within an art gallery built a desire to fuse art with food. He is now Executive Chef at Carlowrie Castle, making the most of the ethos of using local produce and the grounds gardens to curate seasonal menus.
David is not new to competition, having represented Scotland in the Culinary World Cup, as well as being a finalist at Scottish Chef of the Year.
His menu celebrates some unknown Great Britons from Scotland that have done extraordinary things. He has created a bespoke menu for the competition, that highlights the best of Scottish produce.
