Jonny Greer - The Anglers Inn

Jonathan (Jonny) Greer , formerly of Northern Ireland, has been in the catering profession for fifteeen years and his passion for cooking has taken him on a journey through many hotels and restaurants, helping him gain recognition within the hospitality industry.

Having worked with Paul Rankin at the Michelin starred Roscoff in Belfast Jonny moved to Scotland in August 1999 to take a position as Sous Chef at Gleneagles, where he stayed for four years before moving to Ballathie House Hotel, also as Sous Chef. Promotion to Head Chef followed quite swiftly. It was at Ballathie that Jonny first met the Maxwell family who owned the hotel at the time.

Jonny left Ballathie in 2007 to become Head Chef at Murrayshall Country House Hotel in Scone where he retained 2 AA Rosettes for the restaurant and achieved a silver from Eat Scotland.

During Jonny's career he has been fortunate to have cooked for some well known people and has completed 'stages' at some famous restaurants including Marco Pierre White's 'Mirabelle' and Michel Roux jr's 'Le Gavroche'.

Things have now come full circle with Jonny's new venture, a collaboration with Gawaine and Christina Maxwell at The Anglers Inn .