Two chefs  brought together by a shared passion for great food and Scottish produce. With a combined 30+ years of experience in professional kitchens, we believe exceptional food starts with quality ingredients, trusted suppliers and a respect for the seasons.
From large-scale events to intimate private dinners, we bring restaurant-quality cooking to every occasion, with seasonal menus, sustainable practices and food that’s made to be enjoyed.
Meet the Chefs
Patrick Haddow
Patricks love for cooking led him into professional kitchens and after some years of working in Scotland he moved to Australia and then New Zealand.  After several years  gaining valuable experience in some of Wellingtons top kitchens he moved back to Edinburgh and began cooking private dinners around Edinburgh.Â
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His cooking is flavour driven and rooted in seasonal ingredients sourced as locally as possible. Classic cookery with influence from his time overseas he creates dishes that are packed with flavour and perfect for your special occasion.
Robbie Jack
With 17 years’ experience in professional kitchens, Robbie Jack is a chef, restaurateur and Co-Owner of The Selkie, as well as Executive Chef of The Selkie Group.
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His cooking is all about creating food that people remember. With a strong foundation in modern cooking and a passion for exceptional produce, Robbie creates menus that are full of flavour, beautifully presented and designed around the occasion.
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As Executive Chef of a group specialising in small-plate dining, Robbie has developed a style that is relaxed yet refined — bringing together bold flavours, seasonal ingredients and thoughtful presentation. That same approach is at the heart of his private dining.
