The Scotsman Food Pioneer award was created in 2016 for the Scotland Food & Drink Excellence Awards to recognise an innovative company or person who has made a significant impact on Scottish food and drink.
In 2016, Edinburgh chef Fred Berkmiller was the first winner of the award, chosen from more than 140 nominees chosen by the public. This year, Graham Suttle, co-owner of Kained Holdings, was chosen to become Food Pioneer for 2017 from a list of finalists that included Rachel Hammond of Hammond Charcuterie in the Borders, Tony Reeman Clark of Strathearn Distillery in Perthshire and Edinburgh-based chef Colin Hinds, who runs the Kilted Lobster and Rib Aye restaurants.
Graham and his partners at Kained Holdings have opened and manage a range of innovative restaurants and bars in the Glasgow area. From family friendly location to hot city spots, Suttle’s pioneering ways continue to showcase Scotland’s larder with dishes such as Steak & Bone Marrow Pie, Macduff Navarin of Lamb, Cullen Skink and a host of favourites with fresh Scottish produce as their core ingredients.
In this Scotsman article Graham discusses his passion for Scotland’s larder and its hospitality >>>
Photo Credit: Picture - Copyright Chris Watt / Tel – 07887 554 193 / www.chriswatt.com