The school of pulled sugar

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Willie Pike M.B.E. Master Chef

One of the most respected chefs in Scotland just ask any serious chef.

He has a cache of culinary accolades and awards, including the Caterer and Hotelkeeper best dish in Britain in 1997, 8 gold medals at the Culinary Olympics representing the U.K. and Scotland, the Niata trophy as overall champions (hot Kitchen) at the Culinary World Championships in Singapore.

As an individual he has won Gold medals in Pulled Sugar, Desserts and Petite fours to name but a few.

Willie is a master craftsman and all-rounder, with specialist skills in pulled and blown sugar, patisserie, and chocolate work and has a total understanding of the demands of every aspect of the hospitality industry and enjoys keeping up to date with trends, innovation, and culinary technique.

He is the ultimate teacher and motivator with a relaxed sense of humour and loves to see his students do well.

He has cooked for many VIPs, but says his greatest challenge was cooking for 450 of his peers at the Scottish Chefs Conference 10th Anniversary Dinner in 2015 (Canapes and 10 courses to celebrate 10 years).

Willie has been recognised by the industry over the years and accolades include :-

1998 Red Jacket from the Craft Guild of Chefs as the best competition chef in Britain. 

2003 Fellowship of The Master Chefs of Great Britain.

2006 Catering in Scotland (C.I.S) Chef of the Year Award

2007 Hospitality Industry Trust (HIT) Award. 
 2008, Made an MBE by the Queen for his contribution to the hospitality industry.

2014 Peoples Award from The Craft Guild of Chefs as voted by all chef’s worldwide

2018 Scottish Food Awards for founding and running the Scottish Chefs Conference.

2021 Catering in Scotland (C.I.S) Lifetime Achievement Award