Meet the Scots chef behind Edinburgh and London private dining company
Feeling a desire to gain formal training, Neil decided to start from scratch and moved back to Scotland to work as a commis chef at Boath House, Nairn.
After two years at Boath House, Neil moved to Berlin and through working in ingredient-led restaurants with 'small plate' menus, discovered the style of food he loves to cook: dishes that celebrate high-quality produce, balanced flavours and skilled cookery, but without fuss and pretension.
Along with two friends he then opened Barra, also in Berlin, which quickly gained acclaim and was awarded a Michelin Bib Gourmand within a year of opening. It was here that he met future business partner George Colebrook.
He then moved back to Edinburgh to be close to his family, where he began working as a private chef and working part time at The Palmerston.
In 2024, Neil and George co-founded Arete, a culinary service specialising in bespoke dining experiences across the UK.
You can read more about them here as Neil takes on this week's chef Q&A.
Pictured: Neil Paterson and George Colebrook of Arete (Image: Supplied)
What was your first kitchen job?
A very fun and vibrant grill house in the Austrian alps, the food was not so vibrant and fun if I am really honest, but it was a great first kitchen experience.
Where is your favourite place to eat out?
Noodles Home in Edinburgh is my absolute 'go-to', I am there on a weekly basis.
What is your guilty pleasure meal?
My mum's lasagne, it's the best there is, although everyone says that about their mum's lasagne, though, right?
Can you share a memory of your worst kitchen disaster?
Raspberries in mashed potatoes, on purpose, my head chef made me do it!
What is your signature dish?
Warm chocolate mousse, brown butter ice cream and olive oil. I've been doing it for about 8 years now, and I just keep coming back to it.
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Who would you say is your biggest inspiration?
With regards to food, I would have to say Griffin Wilson AKA @cabincorn. In life it would have to be one of my big brothers.
What is one of your pet peeves as a chef?
Ingredients that are added to dishes purely for aesthetics and contribute nothing to the flavour of the dish.
If you weren't a chef, what do you think you would be doing with your life?
Something that meant I could spend more time outdoors, maybe a mountain guide?
What's your favourite trick for making cooking at home easier?
Sharp knives and a good chopping board make the world of difference!
What has been one highlight that stands out in your career so far?
Earning a Bib Gourmand within the first year of opening my first restaurant alongside two friends in Berlin.
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