Steve Brown

Steve Brown

Steve Brown started his professional career in 1999 at The Savoy Hotel in London, although it wasn’t until 2002 that his true passion for food was ignited, working for fellow Chef Alliance member Neil Forbes at Edinburgh’s Atrium restaurant.

Stints in Germany, France, London & New York have all fueled Steve’s love for food, as well as 4 years spent heading up The Cookery School at Daylesford- one of the most sustainable farms in the country, where Steve finely tuned his ability to inspire those around him as Head of The Cookery
School.

Steve returned to his native Scotland with his young family in 2017, setting up his business, Pop. which aims to educate and inspire cooks of all ages and abilities in their homes, school and places of work as well as many popups in unusual locations across the region.

Steve is an active member of Slow Food, having attended Terra Madre in 2014 and currently co-ordinates the Slow Food Edinburgh Chef Alliance.

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