Chef Ryan Hogg – Head Chef at The Park Hotel Peebles | A Journey of Scottish Culinary Excellence |From Young Chef Finalist to Fine Dining Innovator in the Scottish Borders |Leading Seasonal Innovation and Culinary Mentorship at Park Hotel Peebles |The Culinary Force Behind TRYST Tasting Menu at Park Hotel Peebles

A Culinary Story Forged in the Scottish Borders

In the rolling hills and historic landscapes of the Scottish Borders, culinary stories are often passed down through generations—seasonal, grounded, and humble. For Chef Ryan Hogg, this is where it all began. His relationship with food wasn’t born in a commercial kitchen or fancy dining room, but in the quiet simplicity of his local community, where fresh produce, foraged herbs, and wild game made up everyday meals.

Growing up in Rural Scotland, a charming town nestled beside the River Tweed, Ryan’s early exposure to food was deeply influenced by nature and family values. His father was a Farmer and his mother a passionate home cook, both of whom laid the foundation for his respect toward ingredients. That respect never left him. It would evolve into a philosophy that would shape a two-decade career at the forefront of Scottish hospitality.

After completing his secondary education at St. John’s Town of Dalry, Ryan took his first major step toward a professional kitchen by enrolling at Dumfries & Galloway College of Technology. There, he earned SVQ Levels 2 and 3 in professional cookery—a qualification that gave him both technical structure and creative confidence. But what truly set Ryan apart wasn’t just his textbook knowledge—it was his instinct, his feel for the land and its ingredients, and his unwavering curiosity to understand the “why” behind every plate.

At just 17 years old, he began working at the Peebles Hydro Hotel. Over the years, he would ascend through its ranks, from Commis Chef to Sous Chef, mastering the pace and complexity of high-volume service while developing a calm, calculated leadership style. His early experiences were intense but formative. They helped him understand how to balance speed with quality, systems with soul, and precision with passion.

Scottish Young Chef Finalist – 2006

In 2006, Chef Ryan Hogg’s rising talent was recognized on a national stage when he became a finalist in the Scottish Young Chef of the Year competition. The award, organized by the Scottish Culinary Team and industry professionals, aims to spotlight emerging culinary leaders across Scotland. For Ryan, the nomination wasn’t just an accolade—it was a moment of affirmation. It told him that the long hours, burns, stress, and drive were building something meaningful.

This recognition brought a boost of confidence and opened doors to future opportunities. It affirmed his place in Scotland’s evolving food scene and foreshadowed a career filled with purpose, technique, and mentorship.

Climbing the Ladder: From Commis to Head Chef

Ryan’s trajectory in the hospitality industry was not meteoric—it was methodical, humble, and grounded. After more than a decade at Peebles Hydro, in 2012, he moved on to join the Tontine Hotel Peebles as a Sous Chef. It was here that he began managing teams more independently, contributing to menu development, training staff, and embracing the responsibilities that come with kitchen leadership.

In 2013, he joined the Crieff Hydro Family of Hotels, a group known for its dedication to heritage hospitality across Scotland. By 2015, Ryan had returned to Peebles Hydro in a leadership role and continued building on his relationship with the local dining community.

In February 2020, he stepped into the role of Head Chef at Park Hotel Peebles, also known as The Park. Here, Ryan found a canvas that allowed him to fully express his culinary vision—a space where classic Scottish flavors could meet refined presentation, seasonal awareness, and occasional global inspiration.

Signature Menus at The Park – A Local, Seasonal Philosophy

Chef Ryan Hogg’s food style is deeply reflective of his surroundings. At The Park, he leads a three-tiered culinary program that includes a beloved bakery and tearoom, the vibrant Ballantyne’s 1881 gastro-bar, and his crown jewel—TRYST, a seasonal fine-dining tasting experience.

TRYST has become a destination within the Scottish Borders, thanks to Ryan’s thoughtful and regionally focused dishes. His menus shift with the seasons and often spotlight ingredients like Borders venison, Scotch lamb, heritage carrots, Isle of Mull cheese, wild mushrooms, and locally foraged herbs. He doesn’t believe in overcomplication. Instead, his philosophy is “let the produce speak.” Dishes like slow-roasted pork belly with black garlic and miso or pan-seared scallops with salsify and seaweed beurre blanc are composed, clean, and rooted in restraint.

The tearoom celebrates classic Scottish bakes—fruit scones, oatcakes, lemon drizzle—while the Ballantyne’s bar menu bridges comfort and craft with elevated pub-style plates.

Recognition, Challenges, and a Defining Moment

In 2021, Chef Ryan was named Member of the Month by The Staff Canteen, a leading UK hospitality platform. The honor acknowledged not just his culinary talents, but his balanced leadership style and his commitment to uplifting young talent. Ryan was celebrated for the way he steered The Park’s kitchen team through the uncertainties of the pandemic, implementing menu flexibility, staff training, and morale-building practices.

In 2022, he competed at the prestigious Royal Highland Show in Edinburgh, going head-to-head with Paul Wedgewood of Wedgewood Restaurant in a live “Ready Steady Cook”–style challenge organized by Quality Meat Scotland. Chef Ryan’s winning plate—pan-seared lamb gigot with pomegranate salsa and chili yogurt—won over both judges and audience members, placing him firmly on the radar of Scotland’s modern food leaders.

In 2023, The Park was nominated for Best Restaurant at the Scottish Business Awards, a recognition of Ryan’s continuous efforts to elevate local dining through storytelling, regional ingredients, and consistent delivery.

Mentorship, Community, and Team Culture

Chef Hogg is more than a kitchen leader—he’s a mentor. He invests in his team, trains junior chefs through SVQ programs, and builds a kitchen culture based on openness, respect, and shared ambition. One of his proudest moments was watching a team member complete their SVQ Level 2 and gain the confidence to run service independently.

He believes strongly in accessibility—both in food and in leadership. Whether guiding a line cook through prep chef Ryan brings people closer to the source of their food and the soul of their community.

The Creative Process Behind His Cuisine

For Chef Hogg, menu development is a conversation between the land, the season, and the diner. speaking with producers, or reflecting on classic Scottish dishes from his childhood. He then reinterprets those ideas using modern plating techniques and subtle international flavor profiles.

His creative process also includes regional storytelling. A venison loin might reference a local hunting tradition. A sea buckthorn glaze might be inspired by a walk near the coastline. Every element on the plate has a reason to be there.

His dishes are modern but never cold. They are elegant but never detached. They feel like home—with a touch of theatre.

Future Vision: For Peebles and Beyond

Looking ahead, Chef Ryan has no desire to chase stars or move to a bigger city. His heart remains in Peebles, and his vision is to continue building its food identity. He aims to further establish The Park and TRYST as symbols of modern Scottish dining. He’s also exploring partnerships for pop-up experiences, food festivals, and collaborative events with local farmers and distilleries.

From Borders Roots to Culinary Heights – The Journey of Chef Ryan Hogg

Chef Ryan Hogg’s culinary journey is one shaped by patience, pride, and place. Born and raised in the scenic town of Peebles, Scotland, Ryan’s love for food was never about glamour—it was about meaning. Raised among rolling hills, farmlands, and a family that respected honest ingredients, he developed a deep appreciation for Scottish produce long before he ever donned a chef’s jacket.

His formal training began at Dumfries & Galloway College of Technology, where he completed SVQ Level 2 and 3 in professional cookery. But his real education began when he stepped into the kitchen of Peebles Hydro Hotel at just 17 years old. As a Commis Chef in a bustling hotel kitchen, Ryan learned the power of structure, discipline, and teamwork. He wasn’t the loudest in the room—but he was always the most focused.

For over a decade, he quietly climbed the ranks, becoming Sous Chef and eventually moving to the Tontine Hotel and Crieff Hydro Family of Hotels. Each step along the way added another layer to his experience: menu planning, team leadership, supplier relationships, and most importantly, a deep connection with local ingredients and regional cooking traditions.

In 2006, he reached a pivotal moment in his early career—earning a place as a finalist in the prestigious SLTN Scottish Young Chef of the Year competition. This recognition affirmed his technical skill and creativity and placed him on Scotland’s culinary radar.

By 2020, he had taken the reins as Head Chef of The Park Hotel Peebles, a role that allowed him to finally create his own imprint on Scottish cuisine. Through his signature tasting menu, TRYST, and leadership in the kitchen, Ryan transformed the hotel’s culinary identity into one of refined seasonal elegance rooted in the Borders’ heritage.

Chef Hogg’s journey is a testament to staying grounded, embracing your region, and rising through consistency—not noise. From humble beginnings to industry recognition, he continues to shape the Scottish culinary scene with quiet excellence and a fierce loyalty to his roots.