Hannah Rose grew up in St. Andrews, where her father’s love of cooking inspired her own. After starting to work at The Adamson while still at school, she decided to follow her passion and moved to the Isle of Skye at 18 to learn more about pastry and Scottish ingredients.

Hannah’s interest in food and patisserie has only continued to grow, and now she has worked under Gareth Ward, Tommy Banks and several Michelin-starred kitchens including The Black Swan and Ynyshir.

After beginning work on superyachts at the age of 20, she is now the youngest female head chef on a superyacht at the age of just 24. She excels at pâtisserie and hand-crafted chocolates.

David Millar was born in Paisley, Glasgow, and is now Executive Chef at Carlowrie Castle just outside of Edinburgh. David is returning to GBM, having competed last year in Series 19. He has also represented Scotland in the Culinary World Cup and was a finalist at Scottish Chef of the Year.

David has worked in both London and Scotland, at Michelin-starred restaurants including the one-starred The Kitchin, two-starred Pied a Terre and three-starred Alain Ducasse in Monaco.

Being based at Carlowrie Castle gives David the opportunity to create ever-changing seasonal menus using food grown right in the castle's grounds, which have two historic hot houses.

Mark McCabe, Head Chef at Simon Rogan’s Henrock, was born in the village of Tannadice, north of Dundee. Mark was inspired to become a chef by his mum who used to run a restaurant, and would regularly forage for ingredients. He was a National Chef of the Year finalist and previously competed on GBM in 2023.

Mark has worked at Hugh Fearnley-Whittingstall's River Cottage, and became Head Chef and co-owner of Bristol’s The Ethicurean, which was awarded a Michelin Green Star. He has now moved to Windermere in the Lake District where he is Head Chef at Simon Rogan’s Henrock.

As Head Chef, Mark works closely with the manager of ‘Our Farm’ to continue the restaurant’s and his own personal commitment to locally-sourced ingredients.

Calum Munro was born on the Isle of Skye, where he worked under Marcello Tully at the one Michelin-starred Kinloch Lodge. After becoming Sous Chef at Kinloch Lodge, he became a private chef at the winter Olympics in Canada. Calum then worked around Paris, including at Guy Savoy’s restaurant Les Bouquinistes, and became head chef at a restaurant in Île Saint-Louis.

After Paris, he moved back home to Skye, where his mum was running a tea room out of their family home, Scorrybreac House. She offered to let him use the space to run pop-ups, which he did with the help of his younger brother, until he opened his own restaurant 10 years ago.

Scorrybreac, named for his family home and meaning ‘speckled rock’, opened in Portree. The restaurant’s menu makes the most of Skye’s incredible local ingredients: Calum works closely with local producers and uses lots of locally foraged ingredients on his menu.