MY STYLE OF COOKING – THE BEST OF SCOTTISH PRODUCE COMBINED WITH INFLUENCES FROM AROUND THE WORLD
Leith-born chef, Tony Singh (41), is a leading personality in the Scottish restaurant industry. As chef director of a string of award-wining restaurants in Edinburgh – including Tony’s Table, Roti and more recently Oloroso – Tony has pushed the boundaries of culinary innovation for over 16 years. Always open to new ideas, his approach to food is to ‘keep it real and fun’.
After formal training at Telford College, his distinctive style soon developed, leading to positions with The Royal Yacht Britannia, The Balmoral Hotel, The Royal Scotsman Train and Skibo Castle.Today, Tony is known for his contemporary Scottish cooking, which combines his love of local produce with influences from his Sikh upbringing – both his Mum and Dad were great cooks! His menus feature all the very best seasonal ingredients, sourced right off his doorstep, with a spicy Indian/Asian twist. Awards for his culinary talents include: Drambuie Chefs Association Best New Restaurant of the Year; Scottish Chefs Award Scottish Chef of the Year; and SLTN Best Restaurant.
Throughout his career, Tony has been a huge advocate of staff development and training, and continues to strive for the best customer service in his restaurants and bars. This commitment led to him establishing an award scheme for excellence in service, in memory of his late business partner, James Sankey.
Tony has extensive broadcasting experience. He has made TV appearances on the Great British Menu, Market Kitchen, Saturday Kitchen, Celebrity Mastermind. Pointless Celebrities and is one half of The Incredible Spicemen and was part of the wonderful series A Cook Abroad for the BBC and is a member of Academy of Culinary Arts.
Tony has recently opened two restaurants one in Glasgow at the Alea Casino called Tasty and has now opened Tony Singh at The Apex Hotel Grassmarket in Edinburgh
Married with four children, Tony lives in Edinburgh and still quotes his favourite meal as his Mum’s curry! He has two books out The Incredible Spicemen and Tasty, other projects are in the pipeline. Watch this space!
Tony will perform 2 cookery demonstrations on the day, take part in a 30 minute "Audience with Tony Singh" on the main stage as well as carrying out other Festival activities.
As part of the Demonstration Theatre's itinerary we will be holding a question and answer session with Tony.
Stewart Lyons from the Burns Society will once again be our presenter and interview Tony on the day.
Tony will be cooking 2 dishes in the Demonstration Theatre, this is included in your £3 admission fee.
We will shortly be announcing the two dishes that Tony will be cooking for us at the Newmilns Food Festival. We also intend to publish here the recipes so that you can try them at home.