Andrew Moss

ANDREW MOSS ( chef patron, North Port Restaurant, Perth)- Saturday 3pm

Chef patron at Perth’s popular North Port Restaurant Andrew Moss, started working in a commercial kitchen as a dish washer when he was only 14-years-old.

A rapid promotion path saw him serve latterly as head chef at Glasgow’s Ubiquitous Chip Brasserie before taking over the Perth eatery in 2014.

Now aged 34, Andrew has secured an AA Rosette for the North Port and a place in the Good Food Guide for the past two years.

Seasonality and locally-sourced are bywords for this talented chef who combines quality and originality in a menu served in the relaxed atmosphere of the intimate North Port.

“I was not classically trained so have always enjoyed more creative freedom, making the very most of every ingredient without overpowering them with other flavours,”he said.

And Andrew is also a great advocate of foraging.

“It’s now become very trendy to forage,”he said,“but I remember gathering mushrooms in my back yard as a youngster.

“Woodlands, riverbanks, hedgerows and meadows all offer an abundance of free harvest - packed with flavour - and Perthshire has a fantastic free larder to pick from.”

And Andrew’s Perthshire On A Plate audience will be able to learn how to forage and create delicious dishes with their spoils when he takes to the demo stage on Saturday.