Tony Pierce - Cookery Demo

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There's a particular pleasure in welcoming back a chef who was there at the very beginning. Tony Pierce, who recently retired after more than 25 years as Head Chef at Knockinaam Lodge, helped launch the very first Stranraer Oyster Festival back in 2017, which is where Kim Ayres’ striking photo of Tony is from. The demands of running a prestigious kitchen have meant he's rarely been able to step away from service to take to the festival stage. His retirement, then, is the festival's gain.

Tony's career is a study in modest excellence. After cutting his teeth in Manchester and at Gleneagles, he worked in some of Scotland's most respected kitchens before finding Knockinaam at the end of a long drive from Cornwall and falling for the place at first sight. He went on to retain a Michelin star for 20 consecutive years, the longest unbroken run in Scotland, and in 2008 took top prize at the Scottish Chef Awards.

His cooking philosophy is simple: top-quality produce, treated lightly, allowed to speak for itself. It's an approach that suits Galloway’s larder beautifully, and this is a rare opportunity for festival-goers to spend time with one of Scotland's most respected chefs.

Tony will be supported in the Kitchen Marquee by Stranraer’s own Helen Cross, a food and gardening writer and presenter, whose passion for growing and cooking seasonally will complement Tony’s approach perfectly.