York & Albany

Colin Buchan

Colin Buchan began his career in 1997 at Marco Pierre White’s L’E scargot in London’s Soho. Colin joined Gordon Ramsay Holdings in 2000 to launch Amaryllis in Glasgow, setting the course for a three-year path that would prove to be influential in shaping his career. During this time Colin developed the skills and experience that ensured his progression from senior chef de partie to head chef in 2003.

Following a stint at Manchester’s Wild Berries, Colin joined the acclaimed restaurant at The Connaught Hotel in 2006 as sous chef. When The Connaught closed for refurbishment in 2007, Colin took the opportunity to seek experience outside the restaurant kitchen and spent a year working as a private chef in France.

Colin launched York & Albany in 2008 and over the last few years he has led the kitchen to much critical acclaim.