Neil Clarke

Neil Clarke

Neil is a professional Chef and lectures at Dundee & Angus College, his extensive catering background has been built up over 25 years working in top end establishments which include, Head Chef at the Seafood Restaurant, St Andrews, Chef on the prestigious Royal Scotsman Train, Sous Chef for Gary Rhodes & Co and private chef for the Countess of Cawdor.  In addition Neil has run food cookery courses, demonstrations, private dinner parties, pop-up restaurants and large catering events.

Neil specialises in game and seafood and is passionate about using locally sourced food.  His strengths lie in empathising presentation using a variety of imaginative menu ideas and Neil enjoys sharing his passion and abilities with others.   Over his time at Dundee & Angus College, Neil has helped encourage many young chefs further their careers and or perfect their cookery skills within the industry and is proud to be a part of a training link with Gleneagles.

Neil is excited to be working with Let’s Cook and looks forward to bringing you some interesting and eclectic course and menu ideas.