Our Head Chef Trevor Williams brings to Burts a considerable experience gained from working in quality hotels and restaurants throughout Scotland.

Trevor started his Career as a Commis Chef at One Devonshire Gardens in Glasgow where he gained valuable experience cooking to an exceptionally high standard... and feels privileged to have been a member of the team in a 3 Rosette Restaurant.

Then he moved to The Hebridean Princess where as a Chef de Partie he worked in all sections of the very small galley! There he prepared a high standard cuisine using only the freshest of ingredients for a crew of 35 and 50 paying guests.

Trevor was then appointed Sous Chef at Babbity Bowsters Restaurant in Glasgow. There he gained invaluable experience in a very busy bistro style food operation.

Between 2000 and 2007 Trevor worked his way up through the chef ranks in various hotels and restaurants, such as Mitchell’s, Glasgow, Head Chef at The Queens Hotel, Bridge of Allan, Head Chef at Shieldhill Castle Hotel, Biggar, Senior Sous Chef at Rhubarbs Restaurant, Prestonfield House Hotel, Edinburgh, before taking up the position as Head Chef at Burts.  

Competition Awards, Scot Hot 2007

Gold Medal for Shellfish Dish (Senior Class)
Silver Medal for Lamb Challenge (Senior Class)