Our kitchen rests in the capable hands of this Scot. Prior to this, he was the head chef at Jason Atherton’s Pollen, worked with Gordon Ramsay for more than a decade, and an alumnus of Michelin-starred establishments including Marco Pierre White’s L’Escargot. Here, the one-time private chef to Posh and Becks shares with us about his loves: family, food, and music.

How would you describe 1880’s menu?

Colin: Minimalist and modern focusing on seasonal produce.

You are hosting a dinner party for three. Who would you invite (dead or alive) and why?

I would invite Jennifer Lawrence because she’s hilarious and would be the life and soul of the party. Jay Z to talk about his music career, and comedian Micky Flanagan.

What would you have as your last meal?

Spicy vegetable curry or the 1880 beef burger with crispy fries and hot sauce.

What's the best compliment you’ve been given?

I was told I was a great father to my daughter.

What’s your fondest childhood memory?

Going fishing in Scotland and living in a caravan in the summer with my grandparents.

Name a song that best describes you and share with us a song we should have on our playlist.

I’m currently listening to All Things To All Men by Cinematic Orchestra but the song that best describes me would be Supersonic by Oasis.

What is your idea of perfect happiness?

To be on holiday with my wife and daughter.

What's the best advice you've received?

Be confident and respectful to others.

Thanks, Colin!

Colin Buchan

Colin: My favourite food would have to be a good quality steak, chips and salad.

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