Meet the Chefs

Chefs Allan and Jonathan are part of our chef team, find out more about them below!

Allan Devlin

Allan Devlin

Experience

After training as a chef at college in 1984, Allan worked at Tormaukin Hotel in Clackmannanshire for 4 years before moving to the Channel Islands, where he spent the next 5 years of his career. When he returned to the UK, Tormaukin Hotel offered him a 6 month summer job – and Allan continued to cook there until 2000. At the turn of the millennium, Allan set up his own bakery business in Auchterarder, which is still a success today. In 2006, Tania asked Allan to help at a wedding; from then on, Allan worked part-time with Ginger Snap until 2013, and now is now one of Ginger Snap’s full-time chefs.

Which chefs do you most admire?

James Martin and Tom Kerridge.

What is your ultimate comfort food?

A good Scotch pie.

What is your favourite type of event to cater for?

Marquee weddings.

What is your favourite thing about working at Ginger Snap?

The team and our family atmosphere.

Jonathan Melville

Chef Jonathan with the BBQ

Experience

Originally from Bradford, Jonathan moved to Edinburgh to study Sports Science at Edinburgh University. He used to cook for his flatmates almost every night, and by the final year of university he had developed an interest in cooking. Jonathan completed a 6 month diploma at Edinburgh School of Food and Wine in 2012, and had his first shift at Ginger Snap in the first week of cookery school. After finishing his diploma, Jonathan completed several stages in restaurants such as Burlington Restaurant in Leeds, Timberyard, and Café St Honoré in Edinburgh. Jonathan was then offered a job with Café St Honoré, but after 2 months he decided that he didn’t enjoy restaurant catering so he began to look for work elsewhere. Remembering the work he had done at Ginger Snap in his first week at cookery school, he got back in touch with Tania. On his first shift, he peeled and chopped potatoes for the entire day, but gradually he worked his way up and has been working full-time with Ginger Snap since February 2014.

Which chefs do you most admire?

Classic chefs like Pier Koffmann and Raymond Blanc. I also admire Marco Pierre White, because he’s just so cool and his food is stunning.

What is your ultimate comfort food?

Sophie’s bolognese.

What is your favourite type of event to cater for?

Private dinners and canapé parties.

What are you most proud of at Ginger Snap?

Our beetroot-cured salmon, our home-smoked venison, and I take a lot of pride in the quality of our canapés.