The Globe presents a distinctive culinary narrative, born from the synergistic vision of Head of Cuisine, Jonathan Brett, whose Anglo-European mastery complements the deeply rooted Scottish traditions of Head Chef, Fraser Cameron.
Their collective Michelin-starred pedigree, spanning generations, ensures a dining experience of exceptional refinement and enduring appeal.
JONATHAN BRETT
As Head of Cuisine for the Annandale Distillery Group, Jonathan Brett brings a wealth of experience and a distinctive culinary vision to both The Globe Inn and the Annandale Distillery’s Maltings Coffee Shop. His career, commencing in 1990 at the esteemed Michael’s Nook in the Lake District, has seen him cultivate a unique style within prestigious establishments such as the Michelin-starred One Devonshire Gardens (under the mentorship of the late Andrew Fairlie), Gleddoch House, and Craigendarroch Hotel. Jonathan’s leadership extends across Scotland, having previously served as Executive Chef and Head of Cuisine at notable venues including Easterbrook Hall in Dumfries.
His passion for gastronomy is deeply rooted, inspired by his parents’ successful catering business.
FRASER CAMERON
The culinary heart of The Globe Inn beats under the direction of Head Chef Fraser Cameron, a talent whose passion for the kitchen was sparked at the young age of 14, starting as a kitchen porter. His dedication saw him rise swiftly through the ranks, culminating in the award of the esteemed Andrew Fairlie Scholarship in 2014. Fraser honed his skills in the exacting environments of two Michelin-starred Andrew Fairlie at Gleneagles Hotel and Martin Wishart’s The Honours in Edinburgh. His experience as Sous Chef at Restaurant 21212 was instrumental in maintaining the restaurant’s Michelin star.
A two-time Scottish Young Chef of the Year, Fraser’s ongoing commitment to culinary excellence is evident in his recent achievement of being named in the Regional Shortlist for the 2025 Roux Scholarship.