Gary Maclean and Hannah Catley join BaxterStorey as chef partners

BaxterStorey has appointed Gary Maclean and Hannah Catley as chef partners.

The pair will join the likes of Kirk Haworth, Ruth Hansom, Josh Eggleton, Jenny Chandler and Thuy Diem Pham, who are also chef partners at the WSH-owned caterer.

Maclean won BBC’s MasterChef: The Professionals in 2016 and is Scotland’s first government-appointed national chef. He is also executive chef lecturer at City of Glasgow College.

He will support BaxterStorey’s academies and masterclasses programme and nurture relationships with local producers and suppliers across Scotland.

Meanwhile, Bristol-based baker Catley, former pastry chef at London’s Chiltern Firehouse and now owner of Lockdown Loaves and Catley’s, will be delivering training sessions at client location kitchens to elevate BaxterStorey’s pastry offering.

Andrew Aston, head of chef partnerships, wellness and communities at BaxterStorey, said: “Our head of food for Scotland, John Fleming, and I are delighted to be bringing Gary into the business. We know Gary’s fantastic knowledge, creativity and energy will be a huge asset to our teams in Scotland. As National Chef for Scotland, he brings a wealth of global culinary experience, and we are eager to see the relationships and innovation he will foster.

“Similarly, bringing in a chef partner with a focus on pastry was always part of our longer-term strategy, and when we met Hannah, we knew she was the perfect fit for our business. Hannah is a passionate young businesswoman with a deep love for what she does and a strong commitment to training. We are excited to see the impact she will have on our pastry chefs, and all our chefs.”

Maclean said: “I’m excited to partner with BaxterStorey, focusing on mentorship, hands-on training and the best local produce. I’m looking forward to working with an incredible team to inspire the next generation of chefs and celebrate great Scottish food.”

Catley added: “I am so excited to be collaborating with BaxterStorey and to be able to contribute to communities by way of training our teams and creating a more approachable way of implementing pastry skills within our kitchens.”