We have put together a team of dedicate staff who care first and foremost about good quality, fresh food. This is how I was taught almost 40 years ago and it’s something that’s always stayed with me. Food is our Passion and Passion is our Food.

When we started Escoffier’s a few years back Kirsty was one of the first to join our team alongside my greatest supporter and wife Irene. Both share my passion for food and perfection. Nothing less for them will do. Next came Robbie whom worked for me for a short period of time but has now came back as Catering Assistant and continues to develop his role at Escoffier’s. Fraser joined the team in 2017 after a long search to find a suitable apprentice. He has an eye for fine details and is progressing well into his role, already gaining Food Safety and First Aid Qualifications in his first month in post.



A Catering Assistant who is keen to move up the ladder and progress his role and fast becoming a real team player.



Assistant to the chef who can be relied on to cover most posts in the chef’s absence, including front of house where she also excels. She has been with Escoffier’s since inception and continues to be a valid and important part of the team.



Our very first Apprentice Chef. As said previously Fraser has an eye for detail in finishing touches and garnishes. He is progressing very well into his role and it’s a great feeling imparting all of my knowledge and experience on to his.



Our Head Chef and Team Leader has been a Chef for nearly 40 years and has worked in many prestigious and award-winning establishments. in 2017 he was awarded status as Master Craftsman, Craft Guild of Chefs. He was a regular competitor in The Salon Culinaire D Ecosse and was Catering and Support Services Manager in a Defence Contract for LandMarc Support Services. He is also a BSI Lead Auditor, Registered Training Center for Elementary Food Hygiene and an SVQ  Assessor for Food and Hospitality.



Head Chef Gordon has developed his business at Escoffier’s and GWG Catering Ltd as Director by drawing on his vast experience over the last 35 years, ranging from working in some of the best hotel kitchens and restaurants in the west end of Glasgow, to being a regular competitor at The Salon Culinaire D Ecosse. He was also Catering Process owner for Landmarc Support Services and The Army as part of the ATE Contract. More recently he was the only Scottish Chef Finalist at The Balvenie Master of Craft Awards 2015 at Somerset House in London, and has recently been upgraded to Master Craftsman with The Craft Guild of Chef’s.

We are currently based in the beautiful and exclusive Gean House in Alloa where we are pleased to provide the position of Head Chef and continue along with the team at Gean to be unrivalled in our expertise in food and service to all our guests and clients.

We specialise in Wedding, Conference, Private Functions and in Fine Dining and can also organise and cater for Themed Dinner Events, Outside Catering Services which include, Banquets, Hot and Cold Buffets, BBQ’S and Cookery Demonstrations. We pride ourselves on only using the very finest and freshest of locally sourced and produced ingredients in all our menus, we like to focus on local suppliers to provide us with the very best that Scotland’s larder has to offer, the finest Stirlingshire Beef, Hillfoots Lamb and Poultry.

All our Fish, Shellfish and Fruit and Vegetables are picked and selected personally from the markets in Glasgow. We also offer Training and Consultancy Services for new and existing Caterers and Hoteliers, whether it is kitchen design and planning or menu design and procurement we have the skills to help you to maximize your time and effort into your business whilst we help develop it for you


How we got our name

When I’m asked where the name Escoffier’s came from for our business, I relate back to the Victorian era of modern cuisine and George Auguste Escoffier, The Grandfather of Modern Cuisine. He is the person responsible for most of the traditional ways chefs create food today; he introduced one of the first stages of food hygiene and the wearing of chef hats and neckties to prevent sweat dripping on food. He sourced all his food fresh and local, and prepared it with love and passion. All of these things inspired us in the way we cook our food here today at Escoffier’s, using only the freshest and finest ingredients and all sourced locally wherever possible , without the use of artificial additives or quick fix convenience products, just the very same way as George August Escoffier did 100 years ago, and all for the love of food.

Gordon, Chef Patron