The very best Scottish produce from the land and sea.
Justin Maule was a talent from a young age, winning Scottish Junior Cook of the year at age 11, the youngest ever to do so, which led to cooking in the kitchens of The Savoy and his winning dish on the iconic children’s television programme ‘Blue Peter’.
Cooking was the backdrop to Justin’s early life as he travelled around the great restaurants and hotels of Europe with his father, receiving an early education in fine food. His father, who was himself a chef of reputed standing – Charmain of the Cookery and Food Association, Chairman of Judges for the Salon Culinaire and Craft Guild of Chefs – William Maule naturally passed on his knowledge, skills and techniques in the home that served ultimately as the grounding of Justin’s talents as a chef.
Years later Justin worked in his father’s restaurant from the ground up, further developing his skills before going on to work in some of the best kitchens in Scotland. His training was classic French cooking and he has impressed food critics such as The Herald’s Ron McKenna who described his cooking as ‘excellent’. Self-development has also been a key element throughout his career – much of what Justin has learned as come from his own investigation and motivation and this continually shows in the exceptional standard of his cooking. Even the humble bowl of porridge was given a rave review by one food blogger, just one course in a recent Wild Fig pop-up brunch event, ‘you have ruined porridge forever because your porridge was so nice, we won’t want it from anywhere else’.
Over recent years Justin’s talents have been increasingly recognised, through his regular booking as a food stylist for film and television, a presenter for Quality Meat Scotland, where he not only styled the shoot for other presenters but was also filmed cooking recipes through a series of short videos, working at Nick Nairn’s cook school as a chef tutor, through sell out Pop-Up dining events, as an Ambassador Chef for the Government supported organisation ‘Scotland Food and Drink’, through regular live TV appearances cooking on STV2, with his recipes being published in national press and a weekly recipe column in the Scottish Daily Record ‘Saturday’ magazine, live cooking demonstrations at festivals up and down the country – Justin has a very easy going attitude, is personable, confident on stage and engaging with audiences.
Justin still remains in the kitchen cooking for his company WILD FIG, a busy catering company delivering a high-quality product and service to clients throughout Scotland as well as developing recipes for a growing range of premium preserves that is largely run by WILD FIG co-founder and his wife Nicola Maule.
Nicola Maule, WILD FIG
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