Chef David Barnett @ Blasta
David has always had a great passion for food and cooking and began working in well-known Perthshire kitchens when he was just sixteen.
Kinfauns Castle was followed by Gleneagles and then 63 Tay St, where he continued to learn his craft under the tutelage of Jeremy Wares.
David worked for Martin Wishart, one of Scotland’s most-acclaimed chefs, for two years before honing his patisserie skills at Manna House Bakery in Edinburgh.
Itchy feet and an innate curiosity for all things gastronomic led David to travel through Europe in a camper van, eating and learning along the way. When he returned to Scotland, he worked for Martin Wishart this time as sous chef at his restaurant on Loch Lomond.
David spent time at the Isle of Eriska before landing his first head chef position at Airds Hotel at Port Appin where he won three AA rosettes, followed by 4 years at the The Torridon hotel in Wester Ross.
David then returned to the capital with the Ox & Finch team to open BABA, a Middle Eastern restaurant which quickly became one of Edinburgh’s top places to eat.
In 2018 David returned home to Perthshire as executive chef of Fonab Castle Hotel.