Phil Skinazi

Summer is such a special time at Gleneagles, especially in the kitchens. We have such an abundance of fantastic ingredients on our doorstep, we’re always making the most of seasonal produce. From asparagus to the summer berries for which Perthshire is so famous, we're spoiled for choice when it comes to cooking up a treat for our guests.

So, here we are – my first Sunday Herald column! I’ve recently joined the team at Gleneagles, having spent 17 years mastering the art of pastry in London. As a Scot, it feels great to be back where m§y passion for cooking all began.