GUEST CHEF
Tony Singh
05.08.2026
We're delighted to welcome Tony Singh MBE back to Y Marram for a one-night-only guest chef evening celebrating his distinctive Scottish-Asian cooking, seasonality, and shared dining.
Tony is one of those chefs who fills a room the moment he walks in. He's cooked for royalty on the Britannia, run some of Edinburgh's most iconic restaurants, and appeared on screens across the country — but there's nothing formal or precious about the way he cooks. His food is bold, generous, and deeply personal: Scottish produce shaped by a Sikh family's kitchen in Leith, classical French technique, and a refusal to do anything quietly.
When Tony cooks at Y Marram, the energy shifts. There's music, there’s laughter, there's chat, there's a Q&A where he'll talk as passionately about his mum's cooking as he will about his time on the Britannia, and less favourably, about his time cooking with Ellis on Cooking With The Stars.
The
Chefs
Tony Singh
Born and raised in Leith, Edinburgh, Tony comes from a Scottish Sikh family and started cooking at 16 through a Youth Training Scheme. He trained classically in French technique before working his way through some of Britain's finest kitchens — the Balmoral Hotel, Gravetye Manor, The Royal Scotsman, and Skibo Castle — before becoming head chef on the Royal Yacht Britannia.
At 30, Tony opened Oloroso on Edinburgh's George Street, shortly after being named ITV Chef of the Year in 2000. He followed it with Roti, a fine-dining Indian restaurant that became one of Scotland's most acclaimed, and Tony's Table, a neighbourhood bistro that picked up a Michelin Bib Gourmand in its first year. On television, he co-hosted BBC2's The Incredible Spice Men with Cyrus Todiwala and is a regular on Great British Menu, Saturday Kitchen, and Ready Steady Cook. He holds an MBE for services to the hospitality industry and is a member of the Masterchefs of Great Britain.
ELLIS BARRIE
Chef Ellis Barrie is a celebrated British chef known for bold, locally inspired cuisine rooted in sustainability. From co-founding The Marram Grass to mentoring at Y Marram, his farm-to-table ethos, media presence, and culinary innovation continue to shape modern British food and inspire the next generation of chefs.
WHAt’s ON THE MENU?
Snacks
***
Starter
*Coming Soon*
(The menu will be released one week before the event)
Main
***
Dessert
***
Book Your Place
Wednesday 5th August | From 5:00pm | £100 per person Scottish-Asian fusion tasting menu | live music | Q&A.
