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In the build up to The Staff Canteen Live 2017 - supported by Westlands, at ScotHot 2017, we are taking a closer look at the chefs who will be joining us on stage.

We dig a little deeper to find out what they are hiding under those chef whites – next up is Brian Grigor, head chef of Number One at The Balmoral, which has a Michelin star in the Michelin Guide 2017 UK.

Brian Grigor is head chef at the Michelin star Restaurant Number One at The Balmoral, one of Scotland’s most iconic hotels.

As the son of a gamekeeper, Brian grew up surrounded by Scotland’s natural larder shooting ingredients for his dishes himself. His passion for regional produce saw him crowned Game Chef of the Year in 2012 for his winning menu of red leg partridge pithivier stuffed with fois gras.

What item of food do you hate cooking?

Tripe.

What food, if any, are you allergic to?

No, I’m not allergic to anything.

>>> Read more in The Behind The Chef series here

What’s your favourite ingredient to work with?

Game, Scottish game.

What’s your guilty pleasure food?

I would say cheesy dorritos.

What three ingredients would you take with you to a desert island and why?

Coffee, butter and lemon because I can cook. I can’t cook without coffee though!

If you weren’t a chef what would you be?

I would probably be a game keeper like my dad.

What radio station do you listen to in the kitchen?

We don’t listen to anything in the kitchen, although I do listen to radio 2 on the way into work.

What other kitchen would you most like to work in?

It would probably be French Laundry in California.

Traditional cooking methods or modern techniques?

I would say it’s a bit of a mix between the two.

Why did you choose to get involved with TSC Live?

I got involved because Mark’s (Mark Morris) pretty persuasive! I think it’s good for inspiring the next generation of chefs by showing them what you can do and to get them interested.

>>> ScotHot takes place on March 15-16, 2017 and you can register now here 

>>> Read more about The Staff Canteen Live here

>>> Read more from The Staff Canteen Live 2017 at ScotHot here