Returning chef Kevin Dalgliesh didn’t get to cook for the judges last series but is determined to do so this year.  Kevin began life as a chef in his hometown of Hawick, before continuing his career as an apprentice at The Savoy Hotel in London, working under Chef Anton Edelmann for six years. After his time in London, Kevin moved back to Scotland and worked in some of Scotland’s top Hotels and restaurants including ten years at the exclusive Ackergill Tower. In 2012 he moved to Aberdeen to open up The Chester Hotel, placing it firmly on Scotland’s fine dining scene as well as winning him head chef of the year in 2015. During his time at The Chester he helped create The Signature Event and hosted the likes of Phil Howard, Daniel Clifford, Roy Bret, and Richard Corrigan. At the start of 2022, Kevin took over Amuse Restaurant. He wanted to create a relaxed, friendly environment using local seasonal ingredients with French soul! Amuse is Michelin recommended and has 2 AA Rosettes. His GBM menu celebrates everything Scottish, from the produce to the Scottish athletes. 

Born and bred on the Isle of Skye, ambitious chef Calum is determined to showcase ‘a taste of Skye’ for his menu with all the wonderful produce available on the island. Calum is chef patron at Edinbane Lodge, a sixteenth Century hunting lodge that he is proud to have renovated himself to create a restaurant that has since been awarded four AA Rosettes. It's the first and only restaurant in the highlands to have ever achieved this accolade. Edinbane Lodge was named Scottish Restaurant of the year and Calum was named Scottish Chef of the Year in 2023. Calum started working in kitchens at the age of fourteen. After training in Glasgow, he worked his way up through the ranks and became head chef at notable restaurants Kinloch Lodge and Ulinish Lodge, plus spent time at two-star Frederikshoj in Denmark. Everywhere he has worked has influenced his cooking style, but nothing influences him more than seasonality and the produce on the Isle of Skye. 

Born in Punjab, India, Ajay moved to Scotland in 2009 and opened his own restaurant Swadish by Ajay Kumar in 2019.  Ajay was inspired by his father growing up as he was the cook of the family. His food journey began in India in 2003 and he spent many hours in the kitchens of the finest chefs in India, Malaysia and Singapore before settling in Scotland. Swadish has been awarded two AA Rosettes, Best Fine dining Restaurant in the Indian Cuisine Awards, Best in Scotland at the British Curry Awards and Outstanding Indian Restaurant of the Year at the Scottish Curry Awards 2023. Ajay’s menu celebrates Scottish Olympic athletes. 

Born in Paisley, Glasgow, David has a vast range of experience, working in both London and Scotland, at Michelin-starred restaurants including The Kitchin and Pied a Terre, as well as under Alain Ducasse in Monaco. Currently the Executive chef at Jupiter Artland, in Edinburgh, where the kitchen is within an art gallery, he frequently fuses food with art. David is not new to the world of competition, having recently represented Scotland in the Culinary world Cup and was a finalist at Scottish Chef of the Year.