• Now at South Inch Car Park

    Now at South Inch Car Park

    Now at South Inch Car Park - check out our Event Calendar
  • Now at South Inch Car Park - Would you like to join the market?

    Now at South Inch Car Park - Would you like to join the market?

    Apply on line or give us a call
  • Now at South Inch Car Park - We also organise Craft Markets

    Now at South Inch Car Park - We also organise Craft Markets

  • Now at South Inch Car Park - Looking for recipe Ideas?

    Now at South Inch Car Park - Looking for recipe Ideas?

    Check out the recipe section
  • You can hire stalls for your own event

    You can hire stalls for your own event

  • Pick up some great local food & drink

    Pick up some great local food & drink

    from award winning producers
  • Now at South Inch Car Park - Please Contact Us

    Now at South Inch Car Park - Please Contact Us

    For information regarding the market or events we are attending

Tony Heath - Tony Heath Cook School

Tony HeathTony Heath After many years in the hospitality industry culminating in the selling of his very successful restaurant "Let's Eat" in Perth Tony has been busy trying to plan the rest of his life!

Ten years running one of Scotland's most recognised restaurants was very exhausting and Tony felt it was time to at least take things slightly more easily.

Therefore over the past fours years he has spent time helping to set up a retail fish enterprise, a catering consultancy, assisting his partner in setting up another (much smaller) restaurant in Stanley - http://www.apronstagerestaurant.co.uk/ as well as moving house and building his dream kitchen.

In Tony's words: - "This kitchen gave me the inspiration to start my own cook school ( www.tony-heath-cook-school.co.uk ) which gives me the opportunity to pass on some of the years of knowledge garnered over a hot stove. So many people are discovering an interest in cooking so if I can help instill a little confidence with my classes then that is my satisfaction"

Tony only accepts two participants at a time so there is plenty of space to work in.  They cook on state of the art induction hobs, and very quick Miele fan ovens.  During the growing season they use herbs and vegetables from their own garden.

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