Steven Craik - Award-winning executive chef for The Famous Grouse

An award winning Scottish Chef, Steven has been working for The Famous Grouse Experience since 1999.

During this time, Steven has designed a unique food concept called Fasan Ur (or new fashion in dinning) where food and whisky are integrated into a tasting menu. A meal intrinsically Scottish but international in feel, Steven has a superb ability to match the individual characteristics found in The Famous Grouse with the finest Scottish ingredients allowing a tasting experience which is synonymous with Scotland's No. 1 Whisky.

The Famous Grouse range boasts a multitude of flavours which linger on the palate in a variety of different ways, including dried fruits, orange oil and dark chocolate with a hint of butterscotch. Steven balances each course to deliver the perfect compliment to the chosen variant of The Famous Grouse. Simple and complex flavours married in the mouth for a truly exceptional experience.

Since 2005 Steven has taken these unique whisky tasting dinners all over the world including Moscow - Marriot Aurora Polo club, Recife in Brazil - Restaurant E and Puerto Furrero, Las Vegas - Caesar's Palace, Frankfurt - Remise, Stockholm - Whisky Cruise, London - Berry Brothers and Rudd and St James's Club, Edinburgh - Whisky Heritage Centre, Speyside -Easter Elkies House and Orkney - Highland Park Distillery.

When Steven is not travelling the world, he is the full-time Executive Chef and runs a cookery school for The Edrington Group.

With over 15 years experience in the catering industry, Steven has won awards throughout his career. Highlights include achieving Junior Chef of the Year Gold Medal award culinary competition to winning first place in the ScotHot awards in 2001 for Meat and Whisky and Second in Shellfish category. Established for over 30 years, ScotHot is one of the must attend events and prestigious awards in the catering and hospitality industry in the UK.