COLIN HINDS - Founder of Kilted Lobster and Chef Patron.
With over 20 years in the industry and having worked in France, Indonesia, Australia, UK (London) and Caribbean; Colin returned home to Scotland 4 years ago bringing his flair and creativity to his native homeland.
A champion of Scottish produce using modern and classic techniques, artistry and quirky presentation, Colin's flavour profiles are fun and exciting - a feast for the eyes as well as the tastebuds.
GRANT MERCER -
A highly skilled young chef of 23, Grant's experience belies his age. A former student of Edinburgh Colleges (Jewel & Esk), Grant has been a serious student of the culinary arts working in restaurants and hotels in Edinburgh. Grant's selection in "Budding Chef's of Edinburgh" earned him a work exchange in France, sampling Michelin level cooking and training. With his future in great cooking secured, Grant's gastronomy adventure continues at the Kilted Lobster.
Bonded by our beliefs, driven by our goal of creating fun, exciting, diverse and satisfying food made from local, ethical and sustainable ingredients. Using the best that Scotland has to offer; using our skills to explore new concepts without complication, allowing creativity and world influence to shape our menu. Using Scottish seafood, game, the finest meats, fruits, vegetables and dairy to showcase our dream, to delight and nourish our guests.
Local products, organic produce, artisan and heritage suppliers using modern, fresh cooking techniques with Scottish flair and attitude.
Placing an importance on healthier produce, smoking our own meats and seafood, natural preserves and pickling, making our own sausages and burgers, knowing the provenance and what ingredients we use are fundamental to our ethos and culture.
We invite you to sit at Our Table, where every table is the Chefs Table
Our Team, Our Dream
Andrews journey to become a Head Chef started with exposure to corporate, branded and multinational food outlets, leading him to excel in this field. His next transition was in Scottish Seafood restaurants, hotels, and city centre market leaders. Andrews keen interest in farmers markets and foraging wild produce has helped shape his philosophy on nature-to-plate cooking.