Tony has not always been a Chef.  He used to work for the Yorkshire Water Authority until a serious accident prompted him to change his career.

 In 1987 Tony broke his neck and decided, whilst recovering in hospital, that he would do what he’d always wanted to do – cook.

As is the way of ambitious "young" chefs, Tony moved jobs frequently to gain experience. His knocking on London doors and fast growing reputation gained him positions in various places from a brasserie in the Fulham Road to The Savoy.

He moved to Glasgow in 1990 working in some well-known restaurants but was disappointed with a lot of the standards and working practices.

Six years later he moved back to the countryside, this time in Dumfries and Galloway.  A part of the country still very close to him.

 After two years of working locally and on temporary assignments further afield, Tony opened the Plumed Horse.  A small restaurant in the village of Crossmichael, three miles north of Castle Douglas.

Life was tough in Crossmichael.  The rumours of high prices and fancy food dictated that the Plumed Horse initially lacked general local appeal. However things changed dramatically in 2001 when he and Michelin jointly put the sleepy but beautiful Crossmichael firmly on the map with a Michelin Star which was never lost to this day.

Tony was later awarded Scottish newcomer of the year in the Good Food Guide 2002, and Scottish Chef of the Year in 2005.

 The Plumed Horse was very successful. However, Tony knew that to make any further progress he had to take his restaurant to a more urban district. Where better than Edinburgh?

In 2006 the restaurant was relocated in Leith, one of Edinburgh’s most up and coming areas both socially and gastronomically.

Moving from a very rural location to the capital, where he and his small new team are on a totally different stage has not phased him.  He believes that hard work, ability and consistency will always pay off.

He loves living and working in Leith, its just like a village, so he’s happy there. 

Moving onwards and upwards, the ever-growing reputation of the Plumed Horse is steadily bringing in a loyal and varied clientele.  A rocky start, all media driven, has subsided and Tony is looking to regain some of his former awards.