1610 By Fraser Cameron presents a distinctive culinary narrative deeply rooted Scottish traditions. It showcases the finest local produce from trusted providers and freshly curated ingredients from our kitchen garden at Comlongon Estate.
FRASER CAMERON
Fraser Cameron is one of the most decorated young culinary talents in the UK. Now steering the kitchen at the critically acclaimed 1610 by Fraser Cameron within Dumfries’ historic Globe Inn, Fraser’s career is defined by elite classical training and a fierce commitment to the local larder of the South of Scotland.
Fraser’s passion ignited at age 14 as a local kitchen porter. He went on to earn a HND in Professional Cookery from Perth College UHI where, at just 17, he won the prestigious Andrew Fairlie Scholarship. This opened the door to formative training under the late, Michelin-starred icon Andrew Fairlie.
His elite pedigree deepened with roles at The Strathearn within Gleneagles, Martin Wishart’s The Honours, and Paul Kitching’s Michelin-starred Restaurant 21212, where Fraser served as Sous Chef and successfully helped retain the restaurant’s Michelin star for two years. A passionate advocate for his heritage, he has served as a Young Ambassador for Scottish Food & Drink and as a global Chef Ambassador for Real Galloway Beef.
In October 2025, Fraser was also honoured to spend two weeks cooking at the iconic Le Manoir aux Quat’Saisons.
